Pie Recipe with Orel

Those who are accustomed only to souvel sow, for sure, it will be difficult to imagine a sweet pie from sorrel! But, believe me, the sour-sweet pie from sorrel is just a fairy tale!
If you have never tried it before - you are just lucky - you are waiting for a unique discovery! Be sure to try! In our family it is the most beloved! Flies at times! Moderately sweet, with pleasant sourness inherent on only sod! The recipe will ask everything)

And this dough is perfect! Suitable absolutely to all pies: with an apple, with cabbage, with jam.

Ingredients:

• creamy oil 200 gr
• water 125 ml (3/4 cup)
• dry yeast 1 tbsp.
• sugar 2 tsp.
• salt (1 tsp)

Filling:

• sorrel 0.5 kg
• sugar 0.5 cups (grade 200 ml)
• manna Crupe 3 tbsp.

Cooking:

In warm water (125 ml), dissolve sugar (2 ppm) and add dry yeast (1-2 ppm).
Stir and leave the yeast to come to life for 10-15 minutes.

Those times will prepare the dough.
In the operating room, put pieces of soft oil and salt to taste (1 tsp). Hands over the hair with flour into the crumb.

Yeasts just approached.
Make a well in the oil-flour crumb and pour yeast into it.

Gently knead the dough if you need to have flour.
It is not necessary to knead for a long time, the sandy dough loves a quick embarrassment. Form the ball.

Put the dough in a bowl, cover Food film or towel and leave climb on 30-40 minutes.
Do not forget to make a hole in the film with a knife to breathe dough.

Now we will do sorrel. Cut the tails and mine.

Cut it with large parts.

In a bowl with sliced SAVELEM. Add sugar (0.5 glasses) and gently mix your hands. If you want the cake to be sweetered, you can add 1 cup of sugar. Suck 3 tbsp. Manna cereals. Mix everything. Stuffing is ready.

Meanwhile, the dough approached. Rather it as usual, lay out on the parchment paper on the baking sheet. Top with hands laying sorrel. I do not sprinkle the surface of the test semolina and starch, since we like juicy pies - enough of that mankey, which we have already added to the springs.

Roll the remaining dough and with the help of a rolling pin with a pie from above.
Crerate the edges of the cake and make small cuts along the entire surface of the cake. A couple of them will leave them.

Bake the pie in a heated detection temperature 180 ° C 30 minutes.
The cake will not be particularly ruddy - due to the small amount of sugar in the test. But it does not spoil him at all!

The dough is obtained very crumbly, gentle and soft. It's just magical!

Your wonderful cake is ready! Sprinkle with sugar powder. Very simple and so tasty!
Give the cake slightly cool, otherwise the sorry filling will flock. And you can call home, in a couple of minutes from a miracle-cake will not remain anything!

Bon Appetit! Your Julia.

• creamy oil 200 gr
• wheat flour in / s 3 cups (grade 200 ml)
• water 125 ml (3/4 cup)
• dry yeast 1 tbsp.
• sugar 2 tsp.
• salt (1 tsp)

Everything is familiar with yeast baking. From time to time we traveleled with lush buns, pies or cheesecakes. Someone is superbly baked grandmother or mom, someone likes himself to tinker with a yeast dough to please their native delicious yeast dough products. And someone is afraid to cook yeast dough, because He considers this process quite complicated and thinks that he will not cope. Today we want to offer you a recipe for yeast cookies, with which even a beginner hostess will cope. Yes, yes, biscuits ....

Ingredients

For dough:__Newl__

• Margarine or butter - 250 g__newl__
• Eggs - 3 pieces__newl__
• Sugar - 1 cup __newl__
• Salt - 0.5 hp .__ NEWL__
• Yeast - 20 g__newl__
• Warm water - 0.5 cup __newl__
• Milk - 0,5 glasses __newl__
• Flour - 3 glasses __newl__
• Sugar powder for powder__newl__
• Vanilla sugar - 1 bag or vanillin - 0.5 h. __ NEWL__

Due to the fact that yeast is used in the dough, cookies are obtained, gentle and loose. And in order to give the originality to our liver, we will make it also puff. To do this, just roll out our dough 2-3 times. Such a cookie remains soft and fresh. It will certainly be approved by your relatives and be sure to appeal to friends for the evening tea party.

Recipe:

Check for all the ingredients that you need for the preparation of sand-yeast cookies.

Grind some yeast and pour into a bowl. Then add 1 tbsp. l. Sahara.

Pour the yeast with sugar water and mix until complete dissolution.

Add some flour to get the dough, like not very thick sour cream. Put in a warm place for 30 minutes. During this time, the opara must come well.

Now stir the layer and add eggs to it.

Softened margarine Enter the dough.

And then pour sugar, and all are well stirred.

Now gradually enter the flour and mix well.

When the dough is thick, start to wash your hands on the table, granting flour. It should be soft, elastic dough.

Put the dough into a warm place for 25 minutes so that it goes.

Now lay out the dough on the table, sprinkled with flour and roll in the reservoir, 2-3 mm thick. Then fold it in half and roll again. And repeat the same thing again.

Now, with the help of the molds, cut the figures and put them on the baking sheet, lubricated with sunflower oil. Cookies after cutting immediately put in the oven so that the layers do not stick out, and the cookies turned out to be puffy.

Sand-yeast horns

This recipe came from the Crimea. Therefore, the bagels are Crimean, although in fact they are referred to as uncomfortable - sandy-yeast horns. The dough is very unusual, crumbly and fluffy at the same time, because they are delicious, and there are many of them, even from half a portion!

It was an elusive recipe - sandy yeast dough. I have long dreamed of learning him to do. But either yeast dough, or a sandy. But how to combine them to combine the magnificity of the first and thicketyness of the second! .. We sometimes bought similar horns in the store, but the home pastries are a hundred times better than purchased!

And now we come to the Crimea to friends, and there to tea ... those are the most horns from childhood! Friends gladly shared the recipe, which was as simple as simple, so wonderful. And I share with you 🙂

Ingredients for sandy yeast dough:

25 g of fresh yeast;
- 1 tablespoon of sugar;
- Full cabinet of milk;
- 1 egg;
- 250 g of butter (or 1 pack of high-quality margarine, for crumbling baking - for both chestnuts cookies);
- 3 or a little more cup of flour.

Filling for sandy yeast bagels can be any: jumped, crushed nuts, raisins. But the easiest option is to mix a half-cook sugar with a pinch of cinnamon and sprinkle a circle of test.

How to cook sandy yeast dough for bagels:

Yeast rubbing with sugar.

We are divorced with sugar yeast with warm milk.

Flour and softened oil rubbish a wide knife in the crumb.

We drive into the oily-flour crumb of egg, mix.

And now we pour into a flour mixture of milk with yeast and knead the dough. If it is sticky, we slut a little flour.

Bending a sandy yeast dough, roll it in a lump and put ... no, not in heat, as usual yeast dough, and in the refrigerator for 1 hour.

We cook the filling - we mix sugar with a piece of cinnamon.

After time, we get the dough and divide into parts: you can 2, and you can and on 4. Depending on this, it turns out horns of different shapes!

We sprinkle the table with flour and roll off part of the dough in the circle. Sprinkle with cinnamon sugar.

Then cut the circle on the 16 segments. It is more convenient to cut this way: in half, on Quarter, on the eighth, for the sixteenth. Then segments are almost the same width.

Now look: if you divide on a couple of parts, the circles are obtained large, and the bagels are also large, plump.

And you can divide the dough for a larger number of parts, and roll out the circles of a small diameter, the thickness of only 2 mm. From such bagels are completely unusual: tiny, elegant, thin!

Rolling the bagels from the wide edge to the narrow, lay them on the sprinkled or covered with confectionery parchment.

We bake at 200 ° C for about half an hour. When they become a ruddy, we try to a wooden stick: dry - it means that the bagels are ready!

Remove the bagels on the dish, they cool them quickly, and you can try!

Frozheny dough bagels are super, try. You will like it too!

• In warm water, add a teaspoon of sugar, dry yeast, mix and leave for 10 minutes to the yeast come to life. There should be a characteristic foam.
• Separate eggs in separate dishes, add three tablespoons of sugar, salt and vanilla sugar. All mix well and set back to the side.
• In the sifted flour (380 g), add chilled, chopped butter cubes. We carry in a small crumb.
• We mix the egg mass with the revived yeast, pour into the oil-flour crumb and knead the soft, not sticking to the hands of the dough. If you feel that the flour is not enough, that is, if the dough is lipnet, then the flour can be slurred a little. Usually 380-400 grams. It is not necessary to knead the dough for a long time, just gathered in a lump - everything is enough enough enough.

• Cover the dough and leave on the table for one hour. Such a dough will not rise and not to increase in the volume as purely yeast, it will fall a little and becomes softer.
• We divide the dough into two identical pieces, each roll in a circle, the height of the test is approximately 3 mm, cutting on 16 triangles. Put on a wide part to put the filling and twist in the rogali.
• If desired, each rogoli can be swollen in sugar or smeared with a swollen egg, you can not lubricate anything at all, and after baking it is still warm to sugar powder.
• Put the bagels on the styled parchment with parchment and bake in a heated oven at 170-180 degrees for about 20 minutes. Take a look at Rodyshko as soon as they will be twisted means bagels are ready.

The bagels are fine-layer, light, soft, just like air and very similar to the croissants. If you have never prepared such horns, I am very, very advise you, you will not regret nor a drop.

Video recipe:

Sand-yeast dough:

• Water warm - 50 ml
• Yeast dry - 1.5 ppm
• Sugar - 2 tbsp. + 1 tsp. in opar.
• Vanilla sugar - 10 g
• Chicken eggs - 2 pcs.
• Salt - chipotch
• Flour - 380-400 g
• Cool oil cooled - 150 g (can margarine)

• Thick jumped or your taste

With a sandy test, it is not obsolete, almost all the mistress. But far from everyone knows about his interesting preparation option on yeast. Such a sandbreaker is even greater crumbling and, at the same time, it is more gentle and melting than a classic way. In this recipe, I want to tell you about the features of the preparation of sand dough on yeast at home. Step-by-step photos will allow no problem to master the recipe even novice hosts.

Prepare the necessary products:

• yeast dry - 7 grams;
• sugar - 2 tbsp. with a slide;
• margarine - 250 gr;
• sour cream - 125 grams;
• flour - 500 gr;
• egg yolks - 2 pcs;
• salt - 1 pinch.

How to cook a sandy yeast dough for cake, pies, cookies or bagels

Cooking begins with the fact that cold margarine is rubbing with flour, seeking small crumbs. This can be done in the old manual manually or use kitchen helpers.

We send 2 yolk to the bowl of the bridge (proteins will have to find some other use) and sour cream. As for the latter, than it is greater, the better. Refract from above extruded yeast (20 grams) or pour uniformly dry.

Try to knead the sand yeast dough as quickly as possible. Without overheating with its warm hands, collect in a lump. If it crumble, you need to add a little sour cream, it turns out too sticky - there is not enough flour, boldly add it with minimal portions.

We remove the finished dough for an hour in the refrigerator. All right - yeast too, sometimes you need to refresh yourself. 🙂

An hour later, we take out our shortbread dough on yeast and, as you can see in the photo, its volume, practically, has not changed.

But the internal structure has changed much. It has become a bit porous and loose.

What to bake out of the simple cooking and crumbly on yeast - the choice is yours. Delicious baking!