How to make dough for pies? In preparation, classical recipes based on water, flour, eggs and salts, express recipes (for example, on sour cream), complex and multicomponent recipes for the preparation of delicious and unusual baking in conditions, when the hostess does not hurry.

The ability to make delicious patties at home - a sign of high mastery of the hostess. The process requires patience, attentiveness, accurate adherence to the ratio of ingredients, performing actions in a strict sequence. One of the most difficult moments during the preparation of homemade baking is the preparation of a test basis.

Test calorieness

The calorieness of the patty dough depends on the set of factors: cooking technology (in a pan, in bread maker, in the oven) used ingredients (on sour cream, margarine, milk, water), quantities of sugar, etc.

Standard yeast dough for water pies, with 2 large spoons of sugar sand and 100 ml of vegetable oil has a caloric rate of 280-300 kilocalories per 100 grams of the product.

How to cook yeast dough for pies - 4 recipe

On milk

Ingredients:

• Milk - 300 ml,
• Flour - 600 g,
• Sugar - 2 big spoons,
• Yeast - 20 g,
• Salt - 1 teaspoon.

Cooking:

1. I put the milk to warm on the stove. It is enough 3-5 minutes on medium heat. In a slightly heated milk, I put yeast, add 4 tablespoons of flour (not the whole volume of the recipe). Salt.
2. Mix thoroughly. Leave the mixture at rest for 20-25 minutes. I wait until the dough starts to bubble, as well as when preparing a dough on pancakes.
3. Gradually add vegetable oil, not stopping to mix. It should be a soft base that does not stick to the hands.
4. For the last time we gently mix. Leave in a warm place for 60 minutes, closing the kitchen towel. As the dough raises, proceed to the preparation of pies.

Video recipe

At kefir

A simple recipe for cooking on kefir and vegetable oil with the addition of dry yeast that do not require pre-activation.

Ingredients:

• Flour - 3 cups,
• Kefir - 1 cup,
• Sugar - 1 large spoon,
• Salt - 1 teaspoon,
• Vegetable oil - half a glass,
• Dry yeast ("high-speed") - 1 bag.

Cooking:

1. In a saucepan mixed kefir with vegetable oil. I send on the stove for 3-4 minutes. I bring the fluid to the warm state, remove from the stove, put sugar and salt.
2. Mixing flour and yeast in a separate dish. Overflow a heated mixture of oil and kefir.
3. I start kneading. I form a spherical mass, leave on the rise in a warm place. In order for the dough to not dreamed, close the cellophane package (food film or towel).
4. The speed of raising the baking base directly depends on the temperature in the place where it will be left. With 35-40 degrees, it is enough 30-40 minutes, as for sausages in the test.

Helpful advice. So that the cakes get more tastier, leave the workpiece on the contrary for proofing (additional fermentation) for 15 minutes in a warm place. The absence of drafts - a prerequisite. Close the blanks on top of the napkins so as not weathered.

On water

Ingredients:

• Wheat flour of the highest grade - 500 g,
• Warm boiled water - 250 ml,
• Salt - 1.5 teaspoons,
• Dry yeast - 1 small spoon,
• Sugar - 1.5 teaspoons,

Cooking:

Helpful advice. Before preparing the test you need to sift flour.

1. I pour warm water (leave 100-120 ml) in the dish for the kneading. I put sugar sand and salt, as in the dough recipe for modeling. Stirring.
2. I grind yeast in a separate dish. Dissolve in a 100-millimeter volume of warm water.
3. Pour the yeast into sweet-salty water. Gradually pour the product processing product. Gently stirring, I do not allow the formation of lumps. The finished mixture (on the third stage of preparation) on the consistency should remind a thick sour cream.
4. I closes the blank with a clean kitchen towel or gauze. Leave in a warm unbelievable room for 40-45 minutes.
5. I add oil, gently mixing. Leave alone for half an hour. For the allotted time, the home billet should increase in the amount of 2-3 times.

Ready! Boldly proceed to the process of cooking pies.

On sour cream

Ingredients:

• Sour cream 15 percent fat - 125 g,
• Fresh yeast - 15 g,
• Flour - 500 g,
• Margarine - 60 g,
• Sugar - 3 teaspoons,
• Salt - 1 small spoon,
• Water - 180 ml,
• Vegetable oil - 1 large spoon.

Cooking:

1. I take a big dishes. I pour warm boiled water (60 ml). Dissolve sugar (1 small spoon) and yeast. I put 2-3 big spoons of sifted flour. I close gauze. I set in a warm place without drafts for 20 minutes.
2. In a separate dish, mix the sour cream and the lounge margarine. I add warm water (120 ml), stirred with sugar and salt. From above I put flour (almost the remaining volume). Gently interfere with the bottom layer does not mix with the top.
3. I pour vegetable oil. Now neatly and thoroughly mix all the ingredients.
4. Sprinkle with flour kitchen board. I post a blank for baking. I wash your hands until the flour is completely absorbed.
5. Cover a mass with a kitchen towel. Leave in the kitchen (in warm place) for 35 minutes. After I climb the workpiece. Additionally waiting for half an hour.

Helpful advice. For baking sweet buns and pies it is better to increase the volume of sugar to 3 large spoons.

How to make dough for cakes without yeast - 2 recipes

On milk

Ingredients:

• Creamy oil - 150 g,
• Flour - 600 g,
• Water - 400 ml,
• Soda - half of the teaspoon,
• Salt - 1 large pinch.

Cooking:

1. In warm boiled water, dissolve salt, put the butter and mix.
2. I add 300 grams of the product obtained from the variety of grains (half of the total volume). Carefully interfere. Gasha soda so that the pies come lush. Gradually add the remaining 300 grams of flour.
3. I carefully smear the mass until a homogeneous state. To simplify the process of cooking pies, I send the dough into the freezer for 8-12 minutes.
4. Waiting for "ripening" the foundations for pies. Engaged cooking a filling.
5. I roll the finished test basis into the reservoir with a thickness of no more than 4 mm. I do a rumble of round shape with a large mug or a special mold.

Recipe on kefir.

Ingredients:

• Flour - 4 cups,
• Kefir - 1 cup,
• Margarine - 200 g,
• Sugar - 4 big spoons,
• Eggs - 2 pieces,
• Soda - 1 teaspoon,
• Vinegar - 1 large spoon.

Cooking:

1. Sift flour in big and deep dishes. I add sugar and mix.
2. Margarine from the refrigerator cut into pieces of small size. I add to the flour, carefully rubbing my hands into a small crumb.
3. Singing eggs. Overflow soda, redeemed by vinegar.
4. Gradually add kefir. We knead a dense mass that does not stick to the hands. When adding a kefir I do not forget about flour. Introducing the ingredients gradually stirring to the required consistency.

Video cooking

Helpful advice. The remaining part of the margarine (50 grams of the standard 250 gram pack) Use for lubrication a bench when baking pies.

Puff dough recipes for pies

Lean Puff Dough

Ingredients:

• Flour - 330 g,
• Water - 1 cup,
• Vegetable oil - 150 g,
• Lemon acid is half a small spoon.

Cooking:

1. I add citric acid into a glass of boiled water. I clean in the freezer.
2. I put salt into a dish with 2 glasses of a sifted powder product (300 grams).
3. Gradually add cooled water with citric acid. Carefully stir for 5-7 minutes. I am achieving a homogeneous mass that will not stick to the hands or edges of the dish.
4. I roll a big ball. I clean in a clean package of polyethylene. Send to the fridge for half an hour.
5. Stirring the remnants of flour (30 grams) with vegetable oil. I clean in the refrigerator for 20-25 minutes.
6. Chilled dough (big ball) Rolling through a thin 1.5 mm layer.
7. Top lubricating a mixture of flour and vegetable oil. Gently fold into the roll. I close a wet cloth. I remove into the fridge for half an hour.
8. I'll get the workpiece, roll off the thin layer. Folding a lot of 4 times. Watching a moistened napkin. I clean in the freezer for 10-15 minutes. I get and start the cooking process.

On milk with yeast and oil

Ingredients:

• Butter cream - 250 g,
• Sugar sand - 80 g,
• Milk - 250 ml,
• Flour - 500 g,
• Dry yeast - 7 g,
• Salt - 1 pinch,
• Vanilla - 1 pinch,
• Lemon zest - 1 small spoon.

Cooking:

1. Softening butter.
2. I put milk on the stove. Heat a few minutes. In warm milk, dissolve yeast.
3. In a separate dish, I sifted flour. Bulk vanilla and sugar sand. Stirring.
4. In the milk with yeast, add soften and deciding butter (50 grams). Stir.
5. Gradually add flour, not forgetting to stir.
6. I mixed up to a dense yeast dough. I give to approach, ignore. I clean in a cold place.
7. Ellipped parchment paper on the kitchen board. I post the remaining part of the butter. Rolling into a rectangular reservoir of uniform thickness. I clean in the refrigerator so that the oil and dough temperature is the same.
8. We mix the workpiece. Gently roll off. From above, put the layer of cream oil, so that the edges of the test can be wrapped.
9. I close the oil with a dough, roll off and fold the resulting billet for pies 3 times. I clean in the refrigerator for 20 minutes.
10. I repeat the processes of rolling and folding 2 times. I put in the refrigeration chamber for 20-25 minutes.
11. Sevement dough for cooking pies.

The fastest dough recipe

Very simple teeth testing technology based on kefir. It is perfect for children's baking, as it does not contain excess fat, like a casserole from cottage cheese. The only remark - the filling must be dense. Twitched or jam can grow.

Ingredients:

• Kefir - 200 ml,
• Flour - 1 cup,
• Eggs - 2 things,
• Soda - 1 teaspoon,
• Salt is half a small spoon.

Cooking:

1. Gasha soda Kefir.
2. Singing eggs. I add salt. Gradually laying out the flour.
3. It is thorough and not in a hurry.
4. Start the preparation of delicious home pies.

How to make a delicious dough for pies in the oven

Ingredients:

• Flour of the highest grade - 500 g,
• Fresh yeast - 30 g,
• Sugar - 3 big spoons,
• Salt - 1 teaspoon,
• Chicken Egg - 2 pieces,
• Creamy oil - 100 g,
• Vegetable oil - 3 large spoons.

Cooking:

Helpful advice. The better characteristic of the yeast, the faster the fermentation process will begin. Good layout will instantly "bubble" and increase in volume.

1. Heat fresh milk on the stove. Pour into a deep bowl. Large yeast. I put sugar (1 tablespoon), a glass of cereal powder product. Stirring. I close a dish towel. I clean in any warm place where it does not blow, for 30 minutes.
2. I put in a mixture of salt (enough 1 small spoon), the remaining sugar, breaking 2 chicken eggs.

Helpful advice. Add room temperature eggs. Otherwise, the cold product of animal origin will slow down the fermentation.

1. I pour vegetable oil into a mixture, put the lifting butter.
2. Mix thoroughly, add 2 cups of flour. Do not hurry, pour into the ingredient parts to mix with the liquid.
3. The resulting dough for pies lay out onto the kitchen board, pre-graded flour.
4. Mix. Gradually pour flour. The dough should not stick to hand and wooden kitchen board.
5. The workpiece will be soft and tight, which simplifies the rolling process as much as possible.

Helpful advice. If you are going to oven patties with sweet filling, increase the volume of sugar to 5-6 tablespoons.

Good cooking!

Dough for pies in bread maker

Ingredients:

• Water - 240 ml,
• Vegetable oil - 3 large spoons,
• Chicken Eggs - 2 pieces,
• Flour - 500 g,
• Dry milk - 2 tablespoons,
• Sugar - 1 large spoon,
• Salt - 1 small spoon,
• Dry yeast - 2 teaspoons.

Cooking:

1. I add the ingredients to the bread maker. I start with warm water, vegetable oil and whipped 2 chicken eggs.
2. Sift the ground grain product. I spend in a cooking tank. I make 4 recesses for the rest of the components: sugar, salt, yeast and dry milk.
3. I add ingredients. I insert the bucket in the bread maker. I close the lid. I turn on the program "Dough".
4. After completion of the breadmaker (standard time - 90 minutes), a beep sounds.
5. The billet for pies will be delicate and lush. Shooting on a large board, the surface of which is rushing with flour.
6. I share the workpiece by 12-14 equal parts. I close the food film or the cut cellophane package.
7. Start the preparation of homemade pies.

A lot of yeast dough recipes. Simple and complex. For sweet pies and pies with a "serious" stuffing. But these recipes have one disadvantage: no matter how tasty fresh pastries, it quickly loses its fragrance and pomp, and then and then worry.

However, there is a recipe, in which the quality of pies remains at an altitude of several days. And it is pretty simple. Even a beginner hostess will cope with him. But to get good pies, you need to know several tricks and do not neglect them in the cooking process.

For such non-defense pies is preparing special Custard yeast dough.

I got this recipe from my grandmother, and for more than ten years he has a major one. All my girlfriends cut down different buns-curls on him, everyone turns out, and everyone only praise.

So, let's begin. I remind you want the result - we do everything according to the technology
We need:

3 eggs;
- 0.5 liter of milk + half-table for the fill of yeast;
- 200 g margarine;
- 50 g of yeast;
- flour;
- Salt, sugar, vegetable oil.

Flour must necessarily sift through the sieve. Margarine get from the refrigerator to become room temperature. The yeast mixes with a pinch of sugar and pour a half cup of warm milk. Leave to rose.

In an enameled pan, approximately half a cup of flour and pour refined vegetable oil with small portions. Stir. Mass should be sour cream, without lumps.

While we rub the flour with butter, the milk is heated on the plate. As soon as it is boiled, poured flour and oil portions into a mixture. Poured a portion, stirred. Once again flooded - stirred.

Add salt. Generously. We hide the salt with the palm, about two phalanges of the fingers. Do not be afraid, it's not a lot, about a teaspoon. Then add sugar, it is necessary about half a compound or 2/3, no more. Stir.

Now we pour into this mixture (not hot) yeast. Stir.

The turn of Margarine came. It must be room temperature, the softer according to the consistency, the better. Added, stirred.

Eggs enter into a mixture one by one, thoroughly stirring.

Then we smear in small portions of flour, stirrate the spoon. As soon as the mass became a little bit sour cream, the opara is ready.

We leave it for a couple of hours in a warm place. In about half an hour it will be necessary to check. If the opara rose well - to change. After a while, when it rises again, it is once again. Made?

Now it's time to add more flour so that the real dough is already working. We add little by little, not more than half of the glass. Sleepy - stirred. And so several times. Such a dough knead hands do not need. We wash the spoon. It will be hard to turn the spoon, but it just measured the right test. As soon as a spoon does not turn the dough and want to start kneading hands, stop! Flour no longer need. Now the dough must be soft and can even stick to the hands.

Once again we put in a warm place to come true. And after 20-30 minutes you have a magnificent dough.

Filling for pies From this test can be completely different: meat, fish, sweet, vegetable, cottage cheese. You can do both large closed pies and open or closed with a grid. Or small pies, cheesecakes, rolls.

And a couple of secrets: Patties before planting in the oven it is necessary to lubricate the egg yolk with a whipped mixture with milk. And be sure to give them a day ten minutes. Then - in the heated oven. Baked patties quickly - 10-15 minutes.

They are eaten even faster. This universal dough is very tasty and everyone likes. Many say that it is even tastier the best stuffing. Maybe therefore cakes from it and do not worry?

By the way, the dough is perfectly stored on the upper shelf of the refrigerator 4-5 days. There is a reason to call friends!

Options for the bases for pies so much that it may be difficult to stay on something specific. Internet is replete with recipes: puff, yeast, lean, custard - what to choose? Below we will not only tell me how to prepare the dough for pies, but also find out what the differences are different.

What dough is needed for pies? How to knead the dough on the pies so that they get soft and did not lose the form when baking or frying? There are several secrets.

• Before squeezing, lubricate the surface of the table and the hands with vegetable oil, then the mass will not stick.
• Be sure to carefully ask for flour - The dough is saturated with oxygen and it turns out more lush.
• All ingredients for future pies must have same (room) temperature.
• It is better to put less sugar than to overdo it with him - Excess sugar will quickly make ruddy pies, but they can burn as quickly, remaining raw inside.
• If you separate the proteins from yolks and use only the last, baking will come out with ruddy and crumbly.
• Baked cakes require more saturated dough consistency than fried.

Despite all the preparations, the pies turned out not as you calculated? It is easy to fix. Most likely, you made one of the following errors.

• The dough is spread and bad - Too much water and / or little salt.
• Pies turned hardAnd the dough badly wandered - little water.
• Products look pale - few eggs and / or sugar.
• Pies are oxygen and unpleasantly smelling - Excess yeast.

Yeast dough

How to start the dough on the pies? Each hostess, who likes to engage in baking, has a yeast dough recipe for pies, but the general rules are the same for everyone.

You will need:

• 2 cups of flour;
• a glass of warm water;
• teaspoon of yeast;
• 2 tablespoons of vegetable oil;
• 2 egg yolks;
• sugar and salt to taste.

Cooking

1. In a deep saucepan with a wide bottom, it is necessary to pour 200-250 milliliters (standard glass) warm water, add 150 grams of flour, dry yeast and sugar, mix thoroughly. Cover and put it up into a warm place.
2. When yeast is suitable and drilled, add salt and oil, mix again.
3. In the container with the remaining sifted flour (350 grams) add yolks and beat the resulting mixture.
4. Finally approached yeast to mix with eggs and flour (previous item), add flour residues and mix before thickening.
5. Shake a ball and send to a warm place to rise.

In the first two points we combine yeast with eggs and butter to get a layer - a mixture that makes the dough ride and remain lush after baking. It can be about 50% of the total flour - thick opara, or about 30% - liquid. The average time for ferry fermentation is 3 hours, after which the dough is mixed on its basis.

Cooking Zavskaya

How to do start up at home? Yeast, without which it is impossible to prepare powders, rapidly lose the popularity of a healthy product - just look at the label and make sure that today the usual ingredient for baking. There are two outputs: make yourself prepare yeast or use Zavskaya. We recommend not buying a survey in the supermarket - it can be easily prepared at home. To start the dough for the cake at home you will need half a cup of rye flour and water. It is necessary to use rusty flour: it is well quas, and retains useful bacteria. The cooking process will take 3 days.

• 1 day. Connect flour and water in a 1: 1 ratio. Stir, cover with a damp cloth and send to a warm place, you can stir every a few hours. The consistency should remain thick - a little more watery than home sour cream.
• 2 day. Add still half a cup of flour and so the amount of water so that Rodkaska returned to the original density is called "feeding". Cover the ground again and return to a warm place.
• 3 day. Zakvaska should already increase several times and be completely ready for baking. In the morning it can be filtered it again, and at lunch you begin to prepare the test.

Nuance: You can use the starter completely, or split it in half and put in the refrigerator. Even in the cold, it will grow, and you will get an eternal healthy ingredient for cooking.

Normal bearing dough

How to put dough on the pies? The dough for cakes without yeast is preparing even easier - you will need only a minimum of culinary experience. Puff puff pastry cakes will be good to the table if there are no eggs and yeast in the house, or you want to be happy to please my homework on the ambulance. This is done like this:

You will need:

• 500 grams of flour;
• 200 grams of butter;
• full cabinet of milk, ryazhenki or kefir;
• salt, sugar to taste.

Cooking

1. Satch down the flour, form a slide from it with a notching in the middle, pour melted oil, egg yolks, milk, pour sugar and salt.
2. Check the resulting mass and leave cool for 20 minutes.

Berlyless dough for pies will equally go for fried and baked products, and well combined with fillings of any type. The main secret of his taste is as dairy products, so it is best to use home products.

The custard dough for pies does not require eggs and milk, so such a job is well suitable for a lean table.

You will need:

• 2 cups of flour;
• teaspoon of yeast;
• 2 tablespoons of vegetable oil;
• salt, sugar to taste.

Cooking

1. In the glass of warm water, dissolve yeast, sugar and salt, add vegetable oil. Wait until the foam appears.
2. Pour the resulting mixture into the flour and add a glass of boiling water, constantly stirring the mass.

Nuance: If you want pies to rose well, during baking them can not be moved on the contrary - the dough instantly points out and lose the form.

This dough recipe for pies is good because the products are obtained very lush and do not worry for a long time. Such dough for pies can be prepared in the bread maker - use the same ingredients, but fall asleep them in the sequence that instructions provide for the device.

The appetizing smell applies first in the kitchen, and then in the whole house. An impatient household runs on it. In anticipation of pies with heat-with heat, children are interpreted under their feet. The first batch is ready - fragrant, ruddy handsome stimulate the production of gastric juice with one appearance. With meat, with potatoes, with cabbage, with rice and greens, with cottage cheese, with fruit, with jam - do not count. They should not be loved. They are inextricably linked with childhood - tastier grandmother piers, probably nothing happens. Those who are crowned from the pies simply did not learn to cook them. Learn the baking patties is easy - only a desire is needed.

The most important thing in the pies what? Of course, dough! The yeast dough is suitable for baking and in the oven, and in a frying pan.

Recipe test for pies.
Ingredients used for cooking:
Glass - 200 ml

• 1 cup of milk;
  
• 1 egg;
  
• 100g margarine, or 4-5 tablespoons of vegetable oil;
  
• 1 tablespoon of sugar;
  
• 1 teaspoon salt;
  
• 3 cups of flour;
  
• 1.2 teaspoon dry or 20 g fresh yeast.
  

First you need to grasp the softened margarine on a large grater. If the vegetable oil is placed instead of margarine - even easier, the grater will remain clean. To add to margarine in turn, stirring, - egg, salt, sugar, warm milk.

When using alive, fresh yeasts are injected into the dough, dissolving in milk. It is important to pay attention to the temperature of milk - it should be warm, not cold or hot. Cold milk will not give the test well, and in hot yeast, they are simply inactivated, and the output will be solid heavy lap with filling inside. An egg-milk mixture is pretty whipped to homogeneity.

Wheat flour sift through fine sieve. Do not be lazy - after all, in the process of sifting, oxygen satisfies flour, and the dough will be air and light. If there is dry yeast in the hostess, then it's time to pour them into flour and mix.

Add to egg-milk mixture flour and mix well.

And the most important stage in the preparation of yeast dough - zacks. Cheerfully and actively on the accumulated flour table are starting to make monotonous manipulations with the dough. No need to hurry - the longer the process will happen, the better it is to knead the dough on the pies. To make the result of labor please, you need:

• fight with temptation to shine flour. Sleeping a handful, it is very difficult to stop, and as a result we will get a weighty piece of heavy dough. Pies from it will be the lapties that have already mentioned above. If the dough is too lipping to the hands, it is better to lubricate them with vegetable oil;
  
• do not regret the time for the test of the dough. To brighten monotonous minutes, you can imagine how the dough is gradually saturated with oxygen, and feel like a real brew. 10-15 minutes for this quite enough.
  

We put the dough into a saucepan, sprinkled with flour. If there is no desire to collect pieces of dough from the table, gender and sides of the pan, its volume should be at least twice as the size of the test. Cover the tank with a dough towel resting in it and - in a warm place for 60 minutes. Inhers, we open to admire the result.

Recipes of delicious Pirozhkov

yeast dough for pies

8-10

1 hour 30 minutes

275 kcal

5 /5 (2 )

Many of us love patties, we can say that this is a childhood dish. And today we learn several options for cooking yeast test, from which really delicious, lush and soft pies are obtained.

Recipe for making a lush yeast dough on milk for pies

Kitchen appliances:Two deep bowls, a whisk, a small pan or a saucepan, a tablespoon, a pure kitchen towel.

Ingredients

To prepare air yeast dough for pies and other baking, the following products are necessary

Step-by-step cooking process

1. Milk need to warm up.
   

   Important!The milk temperature should be within 35-40 ° C. If the temperature is less, the yeast will not be able to activate well, and if it is more of the specified temperature, live bacteria in yeast will die.

2. Margarine or oil melt on a small fire.
3. The remaining ingredients should also be prepared so that during the preparation of the test you did not run across the kitchen in search of a product.

Step 2: Preparation of yeast mixture

Step 3: Preparation of egg mixture

Step 4: Cooking Dough

Video cooking yeast dough

After watching the video, you can learn how to make a delicious yeast dough on milk, which is suitable for the preparation of delicious pies with different stuffing.

Well, oochen delicious - yeast dough!

Fishwave, jerzhee testo for pies, pies, buns, etc.
To prepare the test (for two pie) you will need:
500 ml. Warm milk, 2 eggs, 150 gr. Drain. Oil or margarine, 50 gr. Fresh yeast, 1 tbsp. l. Sugar, 1 tbsp. l. Salts, 1 kg. 100 gr. flour, 2 tbsp. Rast. Oil.
Best jewish dough for sweet baking! https://www.youtube.com/watch?v\u003d3tzgz9cntf0&index\u003d48&list\u003dpl
The best puff pastry "on the ambulance"! https://www.youtube.com/watch?v\u003dhd2dvkxj0yy&index\u003d68&list\u003dpOur site Family kitchen http://familykuhnya.com/ Our new channel! HappyLife Family http://www.youtube.com/channel/ucudhxvvlbd-p9k2b7fywarg.

https://i.ytimg.com/vi/r8l-gidzvoc/sddefault.jpg

https://youtu.be/r8l-gidzvoc.

2014-02-23t20: 29: 47.000z

You can also cook the dough with yeast and kefir, with the recipe of which you can also familiarize yourself.

Recipe cooking fast yeast dough on kefir with dry yeast for pies

• Time for preparing: 60 min.
• Number of portions: 5-6 pcs.
• Kitchen appliances:bowl for kneading, dining and teaspoons, kitchen towel.

Ingredients

Step-by-step testing

Step 1: Pre-preparation of products

1. Kefir and milk heat to 35-40 °, margarine or oil melt on a small fire or water bath.
2. Sift flour 1-2 times.

Step 2: Preparation of the liquid base of the test

1. In a bowl, pour kefir and milk, add eggs, prepared oil or margarine and mix everything.
2. In the mixture, which you will succeed, add dry yeast, mix and portion to introduce flour, mixing the resulting dough first with a spoon, and then with your hands.
3. The resulting dough is well challenged in the bowl and leave heat in heat for 40-60 minutes. Covered with a towel so that it rises.
4. As soon as the dough it approached, you can start bakeing delicious and air pies with any stuffing.

Video on how to prepare dough with yeast and kefir

In the video in detail and clearly shown how to prepare the dough with yeast and kefir, a simple, fast and convenient way. This dough you can cook in the evening and leave for the night in the refrigerator approach. And the oven is easily the next day.

Recipe- yeast dough on kefir

It is necessary: \u200b\u200b3-3.5 glasses of flour take 200 ml. Kefir can be taken yogurt or mace) and 50 ml. Water (kefir and water together one 250 gram cup. and kefir water should be a little warm no more than 37 degrees, but not lower than room temperature), 1 egg, 8 grams (full teaspoon) dry yeast, halve tea spoon salt, 1 A tablespoon of sugar (for sweet baking, the amount of sugar is boldly increasing), a pinch of soda and grams of 50 vegetable oil (it is melted and cold to room temperature and margarine and butter).

On the site http://www.fotokulinary.ru/
presented culinary recipes only home
own preparation with photos and step-by-step descriptions,
Guided by which you can easily prepare any dish!

https://i.ytimg.com/vi/vlcpvgji08s/sddefault.jpg

https://youtu.be/vlcpvgji08s.

2014-10-17t11: 27: 14.000z

However, to prepare delicious piers, you can use not only the dough with yeast on milk or kefir, but also the dough on the water. This option is considered to be lean and affordable, since for cooking you will need the minimum amount of products. And you can now make sure of this.

Recipe for yeast dough for pies on water

• Time for preparing: Approximately 2 hours
• Number of portions: 5.
• Kitchen appliances:bowl for dough, tea and tablespoons, blade for kneading dough, food film.

Ingredients

Description of step-by-step cooking

Step 1: Pre-preparation of products

Step 2: Preparation of liquid base

Video cooking dough on water

In this video you can see how easy it is easy to cook lean yeast dough for pies.

Lachion dough yeast and perfect for pies, cake or buns |

Lean dough yeast for pies, pie or buns. We prepare on water, without eggs and milk. Aerial, soft, like fluff! Recipe in the description. And without dairy products, you can cook perfect dough! Such dough is suitable for fried pies, for whites, in general it is universal!
Buns with poppy https://youtu.be/uw8_3vcfcxm
Step-by-step recipe with photos and detailed description
On the site http://edanalyuboivkus.ru.

Ingredients:
Dough:
Flour - 500 g
Water - 300 ml
Dry yeast - 5 g (1 tsp)
Sugar - 2 tbsp.
Salt - 1/4 tsp
Vegetable oil - 60 ml

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Lean buns without yeast https://youtu.be/_dukc5a_5ec
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Belyashi at the kefir https://youtu.be/oht1jzuu4nk
Patty with egg and green onions https://youtu.be/57dxjlrjiqs
Piens with buckwheat and mushrooms https://youtu.be/c8yyfal9pxu

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https://youtu.be/uajxgk7jna8.

2017-03-15T15: 21: 14.000z

What is the dough suitable for

The dough cooked according to these recipes can be called universal. Because it will suit absolutely for any baking, both for sweet and salty. After all, the dough itself turns out unsalted and disadvantaged, so you can experiment with fillings. The most important thing is that baking in any case will be very tasty.

Other cooking options

If you are not a supporter of yeast baking, try to prepare a freezing dough for pies. And if you have never tried to cook the dough, then you can familiarize yourself with how to knead the dough on the pies. Lovers of fried can get acquainted with cooking. And those who love unusual food, I advise you to cook.

As you can see to prepare a universal dough, there are many options. I hope these recipes caused your interest to try to prepare a yeast-based dough and bake delicious pastries from it. And what do you like the bake of the pies? Send your options stuffing, leave feedback and comments.