Delicious non-yeast dough for pies. Pie dough - cooking secrets

20.04.2020

Baking seems to be something difficult and inaccessible for those who want to pamper themselves with some kind of innovation. Beginners are repelled by many stages, not only preparation, but also preparation in the form of kneading dough. And, of course, you can safely continue to buy store baked goods. But she can't compare with a fresh one, fresh from the oven, homemade cakes homemade... Butter yeast dough will great option lovers of pies and buns. And a verified cooking recipe will prove its simplicity.

How to make pie dough - ingredients

Flour - 4 tablespoons with a pea.
Yeast - 40 g or 14-15 g dry.
Milk - 350 ml.
Sugar - 1.5 tablespoons

Vegetable oil 1 - 1.5 tbsp.
A pinch of salt.
Flour - 600 g. Almost 4 cups.
Eggs - 3 pieces.
Sugar - 150 g.
Butter - 130 g.
Vanilla sugar to taste, a couple of pinches.

How to make pie dough - cooking process

First, let's create nutrient medium to make the yeast work - dough.
In milk that is close to 40 ° C in temperature, you need to add the deferred flour for the dough and sugar. Mix thoroughly to dissolve them.
If desired, fresh milk is replaced with kefir or sour milk. The plus is that the baked goods will harden more slowly, but will also lose their delicate qualities. An option for replacing milk is homemade sour cream mixed with water.
Now the dishes with the dough must be placed in a dry place without drafts for 40 minutes. in order for the yeast to begin fermentation. And a hat of thick foam rose.
After a while, the bubble cap will begin to subside and fall off. This is a signal that the dough is ready.
Now it's time to create a muffin. In another bowl, mix the melted butter, sugar and eggs. You should not be zealous and beat until foamy. Routine mixing of the ingredient with a whisk or mixer at low speed is sufficient.
The contents of the two vessels are combined, salt and vanillin are added. Stir until smooth.
It is advisable to do the stage of adding flour by gradually sifting through a glass into the liquid and stirring. If you have experience with the dough, you can pour flour in another dish, make a hole and pour the dough there, stirring.
When it is no longer possible to stir with a spoon or other device, we transfer the dough to the table and knead it with our hands.
Lubricated hands vegetable oil or wearing baking gloves, knead the dough for 5 - 10 minutes, until there are no lumps. And until the dough becomes pliable, soft and elastic. Also, it should not come off in droplets. And it is worth adding more flour if it is watery. The dough will feel fluffy at the end.
To make the dough rise a little, it is covered with a towel (without wrapping it up) and placed in a warm place for 1.5 - 2 hours.
After this time, we take out and knead a little, without adding flour, for greater elasticity. The dough is now ready for sculpting the desired shapes.

The dough liquid should never be hot, otherwise the yeast will burn and not rise.
Flour always and for everything must be sieved and selected of the highest quality. This will affect the ease of the test.
If after stirring the dough does not rise, you can stir it by placing it for 15 - 25 minutes. in the refrigerator. And then return to a warm and cozy place again.
Excess vibrations and air currents interfere with the dough, so it is better to put it in an oven that is not turned on during the rest phases.
Always choose only fresh ingredients for home cooking.
In order not to dry the dough with flour and to reduce its sticking, you can grease the board or table, as well as your hands with vegetable oil. No pronounced smell and taste. This will also have a positive effect on the splendor of the products.
Bake at a temperature of 150 - 180 ° C in a preheated oven in the Pastry Oven mode with the fan on (if any). The pastry should be greased with yolks to convey a pleasant varnish color and in no case should you disturb the first minutes in the oven until the crust appears.

Homemade ruddy pies are the weakness of many Russian people. Culinary history flour craftsmanship was passed down from generations from grandmothers. The methods of preparation changed, the variety of fillings improved. A large number of supplemented recipes have come down to us.

How to make pie dough

The choice of a recipe for baking is an individual matter. Step by step cooking dough for pies for any set of ingredients is shown below in different variations. Experimenting with the choice of toppings will delight all children and adults. It can be both sweet fillers and meat ones. If you follow all the instructions given, then delicious dough provided for pies.

Pie dough recipes

There are a lot of options: flaky cottage cheese, with yeast and non-yeast, on kefir, milk and even beer. All hostesses must know how to make dough for pies. Pastry products can be fried, baked in a bread maker or oven. To get a lean pie mass, it is enough to give up milk and eggs. There are many ways, as well as taste preferences, therefore, for ease of perception, the recipes are framed with a photo.

Yeast dough for pies

Good for grilled rapids with various fillings... Prepared with milk or plain water. The yeast dough for patties should be placed in a heated place to raise the mass. The disadvantage is that it takes a long time. The sequence of the process should be followed, so first you need to familiarize yourself with the recipe, and then start cooking.

Ingredients:

milk - 1/4 l;
flour - 3.5 tbsp.;
eggs - 1 pc.;
animal oil - 50 g;
live yeast - 30 g;
salt.

Cooking method:

Dissolve yeast in heated water.
Add salt and egg to milk. Sift flour. Combine with diluted yeast.
Knead until smooth.
Melt the butter, knead into a mass.
Cover the resulting mass with a cloth, remove in a warm place.
After about an hour, warm up. With good gluten, repeat 2-3 times.

Kefir dough for pies

it quick way start a yeast-free mass. The main thing is not to pour the amount of flour into the dough for fried pies on kefir. If this happens, the mass will be tight, and the buns will not turn out fluffy. Kefir can be used not of the first freshness or replaced with yogurt, fermented baked milk. You can put whatever your heart desires into the filling, but homemade cottage cheese this is most suitable.

Ingredients:

kefir - 1.25 tbsp.;
flour - 3.5 tbsp.;
egg - 2 pcs.;
soda - 1 tsp;
sugar - 1 tbsp. l .;
salt;
vegetable oil - 2 tsp.

Cooking method:

Add all ingredients except flour to kefir. Beat with a mixer.
Add flour (in portions) to the resulting mixture, stirring with a spoon, then with your hands.
Finished pie dough should be elastic, not stick to your hands.
The kefir mass rises due to the fermented milk product and the action of soda.

Choux pastry for pies

The time spent from the start of cooking to ruddy flour products takes less than an hour. The custard yeast dough for pies turns out to be thin and tender, and the buns remain soft even after a day. Every baker should know how to prepare this custard mass, and thanks to the accompanying photos, the recipe will seem simple and quick. Any yeast can be taken.

Ingredients:

flour - 1 kg;
yeast - 50 g;
water - 2 tbsp.;
salt;
sugar - 1 tbsp. l .;
vegetable oil - 50 ml.

Cooking method:

Pour salt, sugar into flour (3.5 tbsp.), Add butter, a glass of hot water. To stir thoroughly.
When the mixture has cooled, add the yeast. Pour in 200 ml warm water.
Add the remaining flour in portions, stirring.
Knead in the usual way.

Unleavened dough for pies

This recipe presented without yeast, is simple and fast. Unleavened dough for pies, it is rolled into a thin layer (3 mm). Fried on each side over medium flame for 4 minutes. The fresh mass allows you to use any filling, relying on the preferences of the home "starving". You can serve sour cream or sour sauce.

Ingredients:

eggs - 1 pc.;
flour - 0.5 kg;
water - 1/4 l;
salt - 0.5 tsp;
sunflower oil.

Cooking method:

Sift flour with a slide, make a depression in the central part. Pour in salted portions hot water.
Knead with a knife.
When it remains a little dry, add the egg.
Knead the dough into pies until elastic.
Sprinkle on the dish, leave the mass for half an hour.

Quick dough for patties with dry yeast

This baking option has many advantages. The dough for fried pies with dry yeast rises perfectly, does not contain foreign odors, and does not require laborious kneading and standing. Any filling is suitable here. You can cook both in the oven and in a pan. Either way, pies, rolls, and cheesecakes will turn out fluffy and delicious.

Ingredients:

flour - 500 g;
dry yeast - 11-12 g;
sugar - 1-2 tbsp. l .;
salt - 1 tsp;
milk - 0.2 l;
eggs - 1 pc.;
vegetable oil.

Cooking method:

Add granulated sugar, salt, egg, butter and yeast to the warmed milk.
Sift flour, add 2/3 parts, stir.
Add the rest in small portions.
Stop mixing when the mass stops sticking to your hands. Place in a dish, cover with plastic or cling film... Put in a warm place for 40 minutes. The mass should double.

Sour cream dough for pies

This kneading method is very fast, it takes 5-10 minutes. Closely made on sour cream for pies without adding yeast. If the filling is berry or fruit, then it is advisable to put granulated sugar (1 tbsp. L.). It is not necessary to take fresh sour cream into cooking, the one that has stagnated in the refrigerator will do. If it turned out to be not enough, then you can add kefir.

Ingredients:

Wheat flour- 900 g;
sour cream 20% - 400 g;
soda, salt - ½ tsp each;
eggs - 2 pcs.;

Cooking method:

Combine sour cream with egg, salt and soda.
Add flour, knead.
The mass will be elastic and tender. Decorate the bun, put it in polyethylene, put it in the refrigerator, take it out after 30 minutes.

Such baked goods are always liked by guests and households, therefore, so that the treats do not seem small, the recipe is designed for a large amount of baking. Sweet pies from yeast dough turn out to be airy, lush and tasty. Also suitable for buns and cheesecakes. The mass doubles or more, so if you need to get 1-2 baking trays, then you should reduce the amount of ingredients.

Ingredients:

wheat flour - 900-1000 g;
milk - 0.4 l;
eggs - 3 pcs.;
margarine (butter) - 150 g;
yeast - 10 g;
salt - ½ tsp;
sugar - 50 g;
sunflower oil.

Cooking method:

Heat the milk, add yeast, a spoonful of sugar.
Add salt and sugar to the eggs, beat.
When the yeast starts to work (foam forms on the milk) mix it with the eggs. Stir well.
Melt the margarine, let it cool, add to the mixture from item 3. Add sunflower oil. Mix.
Sift flour, add to the resulting mass. Mix. If it's sticky, you can add flour while sculpting the pies.
Stir the mass with your hands, cover with a cloth, remove to a heated place. After half an hour, repeat kneading to free it from air. Remove to heat for 40 minutes. You can use a bread maker to knead. This will take 1.5 hours with a standard mixing program.

Lean pastry dough

Even during Lent, you can cook delicious flour products. With the help of yeast, the egg-free pie dough rises well and fries quickly. You can use any filling: potatoes, cabbage with onions, jam. You can do without it, but then you should add additional sugar (1-2 tablespoons). When kneading, the mass should be slightly sticky and moist, then the crumb will turn out to be very tasty and not dry.

Ingredients:

dry yeast - 1 pack.;
sugar - 3 tbsp. l .;
wheat flour - 1 kg;
salt - 1 tsp;
water - 500 ml;
vegetable oil - 5 tbsp. l.

Cooking method:

Dissolve a sachet of yeast in 400 ml of heated water.
Add sugar and salt. Mix.
Sift flour, pour in yeast mixture. Stir, add oil.
Mix for about 10 minutes. For a tight pie dough, add water and vegetable oil.
Cover with a cloth, put to rise in a warm place. When the mass doubles, knead, mix.

Mayonnaise dough for pies

There are times when the refrigerator runs out of eggs and dairy products at the same time, and you want to pamper guests and family with some flour products... Do not be afraid of such moments, the dough on mayonnaise for pies is perfect here. The products will turn out delicious, ruddy and lush. You can safely experiment with different fillings.

Ingredients:

flour - 700 g;
mayonnaise - 150 ml;
yeast - 25-30 g;
water - 0.2 l;
sugar - 15 g;
salt - 0.5 tsp.

Cooking method:

Dissolve yeast in a glass of heated water.
Add mayonnaise, sand, salt. To stir thoroughly.
Pour flour in portions, stirring.
Stir the elastic mass well. Cover with a cloth, leave to rise for 1.5 hours.

Butter dough for pies in the oven

It is sweet because milk, eggs and sugar are present in the recipe. Ready mass should be plastic and soft, not stick to the palms and easily removable from the walls of the dishes, but at the same time it should not be tight (otherwise the baked products will turn out to be tough). For clarity, in step by step recipe butter dough for pies in the oven are present detailed photos.

Ingredients:

milk - 0.4 l;
flour - 1 kg;
eggs - 1 pc.;
dry yeast - 10 g;
sugar - 3 tbsp. l .;
salt - 1 tsp;
butter (margarine) - 100 g.

Cooking method:

To prepare the dough, combine warm milk with yeast and granulated sugar. Add 200 grams of flour.
Sprinkle over the sponge, cover with a towel, put in a warm place for an hour.
Melt butter, cool, mix with egg. Add the resulting mixture to the dough.
Add salt.
Gradually add the remaining flour in portions. Mix on the table.
Place the flour mass in a deep dish, cover, place in a heated place to rise (for about an hour).
Knead the mass again.

Whey dough for pies

You can bake pastries with different fillings from it. The whey dough rises faster than milk or water dough. To give the baked goods a crispy crust, grease it with protein. chicken eggs(pre-whipped with a fork). Use poppy seeds or sesame seeds as a topping, depending on individual preferences and the choice of filling.

Ingredients:

serum - 0.3 l;
dry yeast - 2 tsp;
flour - 0.5 kg;
eggs - 2 pcs.;
sunflower oil - 2 tbsp. l .;
sugar - 60 g;
salt - ½ tsp.

Cooking method:

Sift flour, mix with yeast.
Beat one egg and the yolk of the second, adding salt and sugar.
Add butter and beaten eggs to the whey. Add to half a serving of flour. Knead, leave for a quarter of an hour. Stir in the rest. Let stand for half an hour.

Video: a simple recipe for pastry dough

Ingredients:

butter - 100 grams;
wheat flour - 2 cups;
sour cream - 4 tablespoons;
one egg;
sugar - one teaspoon;
soda - 0.5 teaspoon;
salt - 0.25 teaspoon.

Quick pie dough. Step by step recipe

Be sure to sift the wheat flour for making the dough (for quick shortcrust pastry I take two glasses of flour without a slide). From sifted flour, baked goods are tender, airy.
We will use butter at room temperature.
Pour the sifted flour onto the work surface (in my case, this is a table), make a small depression (like a hole) in the center of the slide with flour and add oil. Chop with a knife until you get butter-flour crumbs.
V separate container mix sour cream (the fat content of the sour cream that you will use is not important), salt, sugar, soda and an egg (it is best to use a homemade and fresh egg).

Tip: if you bake a pie with sweet filling then more sugar can be added. In this case, I add half a glass and that's enough. But you can bake a pie with a sweet filling based on these ingredients. It all depends on whether you have a sweet tooth or not.

Then again we make a depression in the butter-flour crumb, carefully pour out the liquid mixture of sour cream and continue to chop with a knife until all the ingredients are combined. We knead the dough with our hands.

Advice. There is one condition in the preparation of this dough: when you knead the dough with your hands, you should not do this for a long time, because the dough will have a layered structure. And homemade baked goods based on this dough will not live up to your expectations.

We wrap the finished dough, which does not stick to our hands, in plastic wrap (a small plastic bag is suitable) and place it in the refrigerator to cool the dough a little (you should not neglect this, because this is important).

My family just love it when I bake a pie based quick test with zucchini. The quick dough is very easy to prepare and easy to work with. Try to make homemade cakes with this at least once. yeast-free dough- and you will want such baked goods to be a frequent guest on your table.

Do you want to pamper your household with fragrant homemade cakes in the heat of the heat, but there is neither time nor desire to tinker with yeast? Then prepare something original using yeast-free dough, because it is also great for different baked goods: from it you can bake both delicious in the oven or a luxurious pie with any filling, as well as fragrant fried, pasties, donuts, buns. The main thing is to know some of the intricacies of kneading different types of dough without yeast, which you can get acquainted with below.

How to make yeast-free dough

A yeast-free baking base is prepared very easily and quickly, because it does not need to be given time to rise - you just need to knead and you can immediately start forming the products. True, in some recipes it is better to use chilled dough, but, as a rule, this process does not take more than 20-30 minutes. Do you think that baked goods made from yeast-free dough cannot be fluffy and airy? How can you, because the main ingredient responsible for lifting products in the oven or in a pan is baking soda, which will give them the necessary splendor.

No soda used just for simple unleavened dough, other types of bases for baking without yeast assume its presence in the composition. Depending on the main ingredients used in a particular recipe, quick dough without yeast is divided into the following varieties:

Unleavened- is kneaded from the minimum amount of products: water, salt, flour, although in some recipes the dough contains an egg. Universal for dumplings, dumplings, pasties, pizza, noodles.
On kefir, milk, yogurt or fermented baked milk- the lightest, softest and tender dough for yeast-free pies. Such baked goods, due to the reaction of soda with the main liquid milk ingredient, are fluffy and airy.
- a type of yeast-free base, which assumes the presence in the baking composition: eggs, sugar, sour cream, vegetable or animal fats. Suitable for baked pies with sweet fillings, muffins, biscuits.
Custard- prepared by heating and mixing the main ingredients over a fire. Fresh brew base used for dumplings, pasties, pies. Eclairs, cakes, profiteroles are baked from the variety with fat and eggs.
Puff- thanks to the special kneading technology and the presence of butter in the recipe, baked goods made from a puff yeast-free base are tender, porous, crumbly.
- a yeast-free flour and sugar base with added fats, but no baking powder. Due to the large amount of fat, baked goods made from it are crumbs, crumbly, and extraordinary lightness. Suitable for biscuits, tarts, cheesecakes.

Yeast-free dough recipe

Each experienced housewife has a proven good recipe dough without yeast for different types of baked goods. If you are just starting your journey to the top confectionery art, you can use the following step-by-step recipes of yeast-free bases with photos, which are suitable for delicious pies with meat, fish, vegetable or others savory fillings and for fragrant buns with jam or berries, cheesecakes, cookies and even pizza.

On kefir

Cooking time: 30 minutes.
Servings: for 1 pie or for 18-20 pies.
Calorie content: 215 kcal.

A yeast-free base for baking on kefir is considered ideal option dough for fried pies, pies and pies in the oven, rolls, pizza, bread. Many people call him lazy, because this option is different. quick cooking and a minimum set of products. Novice housewives can adopt the following simple and very easy recipe.

Ingredients:

kefir - 400 ml;
baking soda - 1 tsp;
salt - 2/3 tsp;
sugar - 1.5 tbsp;
chicken egg - 1 pc .;
vegetable oil - 80 ml;
wheat flour - 0.5 kg.

Cooking method:

Pour kefir into a deep container.
Add baking soda and stir thoroughly so that it extinguishes well in an acidic environment.
Put salt, sugar, egg, vegetable oil in a bowl. Stir with a fork together with kefir until smooth.
Start gradually introducing the pre-sifted flour, stirring constantly with a fork.
When it is difficult to stir with a fork, proceed to hand kneading until you get a soft, not very tough dough.
Collect the mass in a lump, wrap in plastic wrap and leave for 20 minutes.

Milk

Cooking time: 25 minutes.
Servings Per Container: 1 Serving.
Calorie content: 236 kcal.

An excellent analogue of a yeast-free kefir base for pies is a dough without the use of yeast in milk. The absence of acid in the liquid does not spoil it at all, but makes it more tender, crisp and aromatic after baking. The kneading technology is slightly different from the previous version in the order of mixing the products.

Ingredients:

wheat flour - 3 tbsp.;
salt - 1/3 tsp;
soda - 1/3 tsp;
chicken egg - 1 pc .;
vegetable oil - 2 tablespoons;
milk - 1 tbsp.

Step by step cooking:

Heat the milk to 35-40 degrees.
Sift all the flour into a deep bowl, make a notch in the top.
Add salt and baking soda.
Beat in an egg, pour in vegetable oil and stir.
Then pour warm milk in a thin stream into the egg-flour mixture.
Begin gently kneading the dough in the bowl using a silicone or wooden spatula, then transfer to a floured work surface and continue kneading with your hands. The mass should be tender, elastic and obedient.
Cover with a thin, clean towel and let sit for 10-15 minutes.

Yeast-free pizza dough

Cooking time: 8 minutes.
Servings Per Container: 2 Servings.

Do you want to pamper your family with delicious interesting dish? Why don't you make a pizza for dinner? Suitable for her different types yeast-free bases, but will give it not only an impeccable taste, but also help to make the crust thin and crunchy, like in a real Italian restaurant. The main thing is to strictly adhere to the following recipe.

Ingredients:

wheat flour top grade- 2 tbsp.;
salt - 0.5 tsp;
vegetable oil - 1 tablespoon;
steep boiling water - 1 tbsp.

Cooking method:

First, sift the flour, mix it with salt.
Then add vegetable oil to a small depression, stir.
A glass of boiling water is poured into a dry base, then quickly stirred with a wooden spatula.
After two minutes, the mass is transferred to the work surface and the dough is kneaded, which remains obedient, but does not stick to the hands.

Butter

Servings Per Container: 1 Serving.
Calorie content: 261.5 kcal.

For baking muffins, muffins, biscuit pies and other sweet dishes intended for dessert, a rich yeast-free mass is perfect. The necessary splendor for baked goods from it is provided by soda either baking powder, which are not afraid of all the "heavy" ingredients in the composition - sugar, eggs, fats. Such a yeast-free base turns out to be incredibly light, sweet, aromatic.

Ingredients:

eggs - 3 pcs.;
sugar - 2/3 tbsp.;
drinking yoghurt- 0.5 tbsp.;
margarine - 75 g;
salt - a pinch;
baking powder for baking - 1 tsp with a top;
flour - 2.5 tbsp.

Cooking method:

Pre-sift the flour, mix it with salt and baking powder.
Melt margarine and chill a little.
Beat eggs with sugar in a cool foam using a whisk or mixer.
Add fat and drinking yogurt (or other fermented milk product).
Whisking the liquid at a minimum speed, gradually introduce the dry mixture, bringing the consistency of the mass to a thick, homogeneous state.

Puff

Cooking time: 3 hours.
Servings Per Container: 1 Serving.
Calorie content: 272 kcal.

If you like puffs, but hate messing around with dough, be sure to take it into your cookbook recipe for making the most delicate puff pastry on margarine and yogurt without the use of yeast. From such a base, you can bake puff buns with different fillings, tubes with cream, baklava, or use to prepare one large one, beautiful pie.

Ingredients:

flour - 0.5 kg;
cream margarine - 250 g;
chicken egg - 2 pcs.;
salt - 1/3 tsp;
curdled milk - 200 ml.

Cooking method:

Grate the pre-chilled margarine on a coarse grater directly into the sifted flour.
Beat eggs into a cup, add salt, beat a little with a fork.
Add eggs and sour milk to the margarine-flour mixture, mix quickly until a thick homogeneous mass is obtained, but do not knead.
Transfer the lump to a plastic bag, place in the refrigerator for several hours.
After a couple of hours of exposure in the cold, the base is rolled out with a rolling pin into a layer 2-3 ml thick, a small piece of butter or margarine is rubbed on top of it, folded in an envelope and rolled out again.
To obtain a beautiful layered structure, roll it out, sprinkle with grated butter and fold the dough into an envelope 5-6 times.

Yeast-free dough with cottage cheese

Cooking time: 10 minutes.
Servings Per Container: 1 Serving.
Calorie content: 311.5 kcal.

Delicate, crumbly, melting in the mouth, products are obtained on a yeast-free curd base, from which you can cook bagels, cookies, rolls and other baked goods with or without filling. The recipe is very simple and easy, even a young schoolgirl hostess can handle it. For successful test you need to choose the right cottage cheese - take a small, soft, crumbly one, or pre-wipe it through sated.

Ingredients:

flour - 2 tbsp.;
sugar - 0.5 tbsp.;
cottage cheese - 200 g;
soda - 1 tsp;
salt - a pinch;
sunflower oil- 75 ml;
liquid sour cream - 75 ml.

Cooking method:

Sift flour into a separate bowl, mix with baking soda.
Mix sugar, sour cream, salt, fat in a deep container.
Add cottage cheese to the previous ingredients, grind thoroughly.
Gradually adding the dry mixture, knead a not steep, but not sticky dough.

What can be made from yeast-free dough

Considering the fact that yeast-free baking base exists in many varieties, it can be used to prepare a huge number of delicious and healthy dishes... It can be:

, berries, cottage cheese, vegetables;
or other savory meat pies;
and other types of baked goods with fish;
fried pies, flat cakes;
sweet buns, juices, cheesecakes;
bagels, croissants, rolls;
, brushwood;
muffins, muffins, biscuit cakes for cakes;
and many other delicious flour products.

A pie with cabbage

Cooking time: 50 minutes.
Servings Per Container: 4 Servings.
Calorie content: 263 kcal.

A classic of the genre in Russian cuisine is cabbage pie. The vegetable can be taken both fresh and used in fried, stewed or pickled form. In any case, such pastries will appeal to all, without exception, lovers of cabbage. If you want to cook an easy yeast-free version, it is better to take a liquid pie dough without yeast, on sour cream. You can use the following recipe.

Ingredients:

cabbage - 250 g;
butter - 40 g;
spices to taste;
flour - 2 tbsp.;
sour cream - 1 tbsp.;
chicken eggs - 2 pcs.;
soda and salt - 0.5 tsp each.

Cooking method:

Finely chop the cabbage, grind it in a pan or in a slow cooker with butter until soft.
Season with salt, add spices to taste.
For a yeast-free base, combine sour cream, salt, baking soda, eggs and flour. Mix thoroughly.
Grease a baking dish.
Lay out all the cabbage, then pour the prepared liquid base.
Bake at 200 degrees for 25-30 minutes.

Fried pies

Cooking time: 55 minutes.
Servings Per Container: 5 Servings.
Calorie content of the dish: 286.6 kcal.

The most delicious dish from childhood, there are always grandmother's pies with different fillings, fried in a pan. Preparing such a delicacy will not be difficult, and it will not take much time. And it turns out yeast-free pies no less tasty and lush than their yeast-cooked counterparts. The most affordable option is from kefir dough. You can use fillings completely different to your taste and discretion.

Ingredients:

kefir - 350 ml;
salt - 1 tsp;
soda - 1 tsp;
sugar - 3 tsp;
sunflower oil for the base - 2.5 tablespoons;
flour - 400 g;
frying oil - 200 ml.

Cooking method:

Mix kefir with sugar, salt and soda.
Add oil, stir.
Gradually introduce pre-sifted flour. Knead until a soft elastic mass is obtained.
Cover with cling film, keep in the cold for 25-30 minutes.
Divide the whole ball into 20 identical balls.
Roll each ball not very thinly into a cake, put a tablespoon of the filling in the middle, pinch the edges and form a pie.
Fry the pies in a pan in a large amount of fat until golden brown on both sides.

Kurnik

Cooking time: 1 hour 30 minutes.
Servings Per Container: 6 Servings.
Calorie content: 412 kcal.

Another traditional Russian pie is kurnik. Our great-grandmothers prepared such a delicacy as a decoration. festive table and even instead of a wedding cake. The filling for him always remains the same - this is pre-cooked chicken meat. It, if desired, can be mixed with other products - boiled eggs, rice, herbs, fried onions, mushrooms, each time giving the taste of the dish new interesting notes. Below is the classic recipe with onions and mushrooms on a yeast-free basis from milk.

Ingredients:

milk - 350 ml;
salt - 1 tsp;
soda - 0.5 tsp;
chicken eggs - 3 pcs.;
margarine - 100 g;
flour - 4 tbsp.;
chicken fillet - 700 g;
mushrooms - 300 g;
onions - 2 pcs.;
butter - 80 g.

Cooking method:

Prepare the filling: chicken fillet, mushrooms, onion cut into large cubes.
Fry the whole place on butter until ready. Season with salt and spices to taste.
Melt the margarine. Cool it down a bit.
Sift flour into a large bowl, add salt and soda, mix.
Add eggs there, gently pour in the warmed milk. Stir with a spatula.
Add margarine and knead the dough.
Let the base stand for 20 minutes, covered with plastic wrap or a clean towel.
Divide the mass into two uneven pieces - approximately 2/3 and 1/3.
Roll out most of it with a rolling pin into a layer 1-1.5 cm thick. Put in a form greased with vegetable oil, making low sides.
On a yeast-free basis, place the filling in the form of a slide.
Roll out the rest of the mass into a layer 1 cm thick, cover the crust with the filling with it.
Pinch the edges, make a small cross-shaped incision on the top of the pie with a knife.
Send to an oven preheated to 180 degrees. Bake until golden brown 40-45 minutes.

Pie with apples

Cooking time: 65 minutes.
Servings Per Container: 8 Servings.
Calorie content: 398.4 kcal.

All kinds of very popular all over the world apple pies: strudels, shares, charlottes, tarts, classic liquid pies... At the heart of all is a yeast-free light base with different ingredients... The most delicious and aromatic pie is made with apples and cinnamon in the shape of a shortcrust pastry basket. Such a simple but insanely tasty and beautiful treat is worthy of any festive table.

Ingredients:

flour - 2 tbsp.;
sugar - 300 g;
chicken eggs - 2 pcs.;
salt and soda - 0.5 tsp each;
butter - 200 g;
apples - 4 pcs.;
cinnamon - two pinches.

Cooking method:

Wash the apples, peel, remove the seed capsule. Then cut into small slices.
Mix the chopped apples with 100 grams of sugar and cinnamon, set aside.
For the crust, mix soft butter with 100 grams of sugar and salt.
Drive in two yolks, mix well.
Add baking soda, gradually add flour. Knead a soft, greasy mass.
Leave on for 15 minutes, covering with a napkin to avoid airing.
In the meantime, beat the 2 egg whites with the remaining 100 grams of sugar to form a firm foam.
Grease the prepared round shape.
Roll out the dough into a layer 1 cm thick, place in a mold, forming sides 2.5 cm high.
Lay out the apples and then pour over the whites.
Bake in an oven preheated to 200 degrees for about half an hour.

Video

The dough for making any baked goods is of paramount importance. You can often hear "Oh, what a delicious dough you have." And in fact, the success of any baking depends on a properly prepared, tasty piece.

There are many recipes for it. These are recipes for pies and pies, dumplings and manti, pizza and bread, cookies and cakes, biscuit and rolls ...

Yeast, yeast-free, butter, unleavened, sponge, unpaired, shortbread…. And this list can be continued.

And each housewife, of course, has her own favorite recipes that she got from her mother or grandmother.

But not everyone knows how to cook it deliciously .. And so they look for, try, ask for recipes. Especially the younger housewives. They try to gain experience, and for them any new recipe is a good lesson in culinary knowledge.

And in this matter there are no trifles. You need to pay attention to everything, to carry out all the stages correctly. You can not skip any details, considering that it is not necessary. If it is written in the recipe, knead it for 10-15 minutes. This means that you need to spend so much time on this activity.

You should always approach the preparation of the dough only in a good mood. Say - "prejudice", it may be so, but I disagree with you. She herself has a wealth of personal experience when it does not rise when it is needed, but it falls off when it is unnecessary.

But what to tell, everyone who deals with baking has faced similar problems more than once. It seems that the recipe is the same, and the products are good, but no, yesterday there was a pie - that is necessary, and today, I don’t even want to put it on the table.

And no matter what they say, I believe that mood and desire when working with him play an important role.

Many will say: "Why bother with him, you can buy in the store." Yes, of course, and ready-made pie can buy. But if they put two cakes in front of you, one is homemade and the other is from the store. Which one would you like to taste? So you yourself have answered the question.

Today I will tell you a few basic recipes for making dough. And also I will reveal little secrets so that you always get what you need!

All recipes are proven in practice. The pies prepared according to these recipes turn out to be great. Try which one you like best.

And so, consider what types of test exist.

The unpaired yeast method is best suited when the recipe uses little baking (eggs, sugar, fats). Besides, unpaired way- faster, since no extra time is wasted on the preparation of the dough.

Bezoparny yeast dough is used for making pies, pies, pies, cheesecakes, donuts and other baked goods.

flour - 4 cups
milk or water - 1 glass
egg - 1 pc.
fresh yeast - 20 gr.
vegetable oil - 3-4 tbsp. spoons
sugar - 1-2 tbsp. spoons
salt - 0.5 tsp

Heat water or milk in a saucepan to 30 degrees. Dissolve yeast in milk or water.
Add sugar, salt, egg - mix, then add sifted flour. Mix everything, knead not very tough dough. Knead for 7-8 minutes. Knead until it begins to lag behind the bowl and from the hands.
Add warmed oil, and knead for another 5-6 minutes. It should become homogeneous and elastic.
Place it in a large cup so it has room to grow. It will have to almost double.

In about 2-2.5 hours it will rise. Crumple it on all sides, and again leave it under the towel for 50-60 minutes.
When it starts to fall off, then you can start making pies out of it.
Crumple it, grease the table with vegetable oil. Now lay it out and start creating.

Butter yeast dough

Ideal for any oven baking, be it rolls, pies, bagels, buns, buns and many, many other goodies.

flour - 4 cups
eggs -2-8 pcs.
milk - 100 ml.
butter -4-8 tbsp. spoons
fresh yeast - 20 gr.
sugar - 4-8 tbsp. spoons
salt - 0.5 tsp
vanillin, cardamom, cinnamon - optional

Prepare a dough from warm milk, yeast dissolved in it, half sugar, and half flour. Take dishes of a large volume so that the dough has a place to rise.

Leave to ferment. The fermentation process can take everyone different time... It depends on the freshness of the yeast, the warmth in the room. On average, it takes from 1 hour to 2.5 hours.
Watch the dough, as soon as it starts to settle (and you will see this right away) you can knead the dough.
To do this, add all the other ingredients to the dough. Prepare them in advance so that they are at room temperature.
Optionally, you can add vanilla sugar, cardamom, cinnamon.
Add the remaining flour and knead.
Knead for 7-8 minutes.
Add warmed oil, and knead for another 5-6 minutes. The mass should become homogeneous and elastic.
Place it in a large cup to give it room to grow.
Put in a warm place with a temperature of at least 25 degrees (not higher than 30), and cover with a towel on top.
When the dough rises and doubles in volume, knead it and leave for a while. When it rises again, knead, and you can start cooking the pie.

Yeast with kefir

Our housewives are very fond of yeast dough on kefir. Because, having tried it once, you want to bake everything from it that only has enough imagination. Baking from it does not stale for a long time, and it turns out to be simply delicious!

Kefir-based dough is used to make pancakes, pancakes, pies, whites, pies, donuts and as a base for pizza.

flour -600 gr.
eggs - 2 pcs.
kefir - 200 ml.
milk - 50 ml.
butter - 75 gr.
fresh yeast - 25 gr. (or 1 tablespoon dry)
sugar - 60 gr.
vegetable oil 1-2 tablespoons
salt - 0.5 tsp

Heat the milk to 30 degrees and dissolve the yeast in it.

Melt the butter in a water bath. Mix kefir, eggs, sugar, salt until smooth.
Combine everything and mix well.
Gradually introduce the sifted flour into the mixture. Knead the dough. Add vegetable oil.
Knead it for at least 10 minutes to make it elastic and smooth.
Place it in a large cup so it has room to grow.
Put in a warm place with a temperature of at least 25 degrees (not higher than 30), and cover with a towel on top.
When it comes up, it should be kneaded, and once again left to part.
Then knead it again, knead it again, and start cooking the pie.

All the secrets of working with the dough

1. Always work with the dough only in a good mood, enjoy the process, and put your soul into the preparation of any dish.

2. Dissolve the yeast in warm milk or water, for the fermentation process requires a temperature of 25-30 degrees.

3. Oil is added warm for the same reason. It is better to warm the oil in a water bath. In this case, all beneficial features oils.

4. It is better to use fresh yeast, it will not be difficult to buy it.

5. The more baking in it, i.e. eggs, butter, sugar, the harder it rises. Therefore, if you use 2-3 eggs, then 20-25 grams of yeast will be enough, and if 5-6, then twice as much.

6. Where there are 2-8 eggs in the recipe, this means what kind of pastry you want to get. Usually, more eggs are added for sweet pies. And for ordinary ones - less.

7. Do not add a lot of yeast, otherwise the cakes may acquire a characteristic yeast smell, and the taste will seem bland.

8. Add salt and vegetable oil to any dough.

9. Always sift the flour, it is necessary for it to be saturated with air, then the baked goods will be tastier.

10. When mixing, do not use a mixer. The dough only recognizes hand kneading.

11. Knead it until it starts to lag from the bowl and from your hands.

12. If you used all the flour specified in the recipe for kneading, and the mass still sticks, add a little vegetable oil to your hands and table.

13. The ideal temperature for fermentation is 25-30 degrees.

14. Each time we rinse the dough, we rid it of carbon dioxide, and help to saturate it with oxygen.

15. How to determine readiness. Make a small notch with your finger. If it remains on the dough for 5 minutes, then it has already come and it's time to roll it out. If it is delayed, then you can wait a little longer.

16. Unroll it carefully and carefully. Do not apply too much pressure. Try to roll to one side.

17. While doing it, close all the windows, this process does not like drafts.

18. When baking a product, do not open the oven again - the pastry will fall off. And do not bang loudly on the oven door, it does not like harsh sounds.

That's all the secrets of a delicious, lively dough. From which you will always get delicious pastries.

Bon Appetit!