How to soften pies after baking. How to make baked goods soft and fluffy

30.03.2020

Every housewife wants to learn how to bake delicious pies... But they do not always turn out soft or dry out the next day. What secrets do you need to know when baking and what do professionals do to make a soft pie from any dough?

Soft pie

Ingredients

Margarine 1 pack Dry yeast 1 pack Milk 1 stack Flour 4 tablespoons Sugar 2 tbsp eggs 3 pieces)

Servings: 4
Cooking time: 4 minutes

Soft cake recipes

Fragrant, tasty pastries can be prepared from yeast, shortcake or kefir dough... But most often housewives bake pies from yeast or kefir dough at home. Pie recipe from yeast dough.

You will need:

1 pack of margarine;

1 pack of dry yeast;

1 tbsp. milk;

3-4 tbsp. flour;

2/3 st. Sahara;

Yeast is diluted in warm milk and eggs mixed with sugar are added to them in a separate bowl. Gradually add flour, kneading the dough with a spatula or spoon until it starts to lag. Ready dough put in the refrigerator for 3 hours. At this time, you can prepare the filling and start forming the pies.

For a delicious soft pie, after placing it on a baking sheet, let it rest for 20-30 minutes. The dough will rise and become fluffy after baking.

Kefir dough pie recipe

You will need:

3 tbsp. flour;

1 pack of dry yeast;

1 tbsp. kefir;

0.5 tbsp. vegetable oil;

Salt, sugar.

Kefir mixed with butter is slightly warmed up over low heat, salt, sugar, egg, flour are added to the mixture and the dough is kneaded.

After it has stood for 40-50 minutes, you can start baking. Try this recipe, the cake will not only be delicious, but it will be airy even the next day.

How to make pies soft: secrets and different ways

Baking does not always turn out to be airy and fluffy. And often, after cooling, the cake quickly turns stale and becomes covered with a hard crust. Some housewives simply do not know how to make pies soft, and therefore their pastries are not always tasty. To make the cake delicious even cold, try some tricks:

Use milk for the dough, not water;

Yeast must be fresh;

Do not knead too tight dough;

If there is no milk, take soda water for the test;

Do not place the cake in an unheated oven.

The main rule of pies: be sure to grease the top crust and sides with melted butter, cover the baked goods with plastic wrap, and cover with a kitchen towel on top. So, your pies will turn out to be very soft, fluffy and tasty even after cooling.

You need JavaScript enabled to vote

Many people have a question - how to cook soft pies so that they are soft and airy? In fact, everything is simple. Harder than cooking. Let's cook together these, light as fluff, soft pies in the oven. If something is not very clear, there is always a video recipe below.

We will need:

1 glass of kefir
0.5 cups refined sunflower oil
1 teaspoon salt
1 tablespoon sugar
3 cups flour
1 box (11 g) dry fast-acting yeast
1 egg

We mix kefir with butter and heat to keep the mixture warm. Already add sugar, salt to the warm kefir mixture, pour dry yeast, mix everything well.

Sift the flour and knead the dough, let it rise for 40 minutes. While the dough is rising, you can prepare the filling. By the way, you can make delicious pies from this dough. , and it remains the same soft on the following days.

Choose the filling yourself, which one you like best, we have green onions and boiled egg... After the time has elapsed, knead the dough again, divide into 20 equal parts. We put the oven to warm up at 200C. Roll the dough into circles, put the filling in the middle and pinch the edges.

Grease a baking sheet with vegetable oil. We take the egg, separate the yolk from the protein, add a little cold to the yolk boiled water, mix everything well.

Put the pies on a baking sheet, grease with yolk and put in the oven for 15-20 minutes. The pies are very light, they remain soft even the next day. They cook very quickly and easily, and are eaten even faster.

You can see more about baking.

The dough is wonderful - soft, tender, airy. Just delicious. This dough goes well with any filling.

Ingredients:

flour - 600 gr granulated sugar - 4 tablespoons eggs - 2 pcs. margarine - 50 gr (can be replaced with drain. butter) milk - 250 ml (can be replaced with water + 2 tbsp milk powder) salt - 1 tsp. yeast - 2 tsp (dry) vanillin - 1 tsp (it is possible without it) Filling - what your soul pleases!

Hassle-free patties in 15 minutes

An excellent recipe for pies that a novice cook can easily make. Very tasty, soft, soft, easy to prepare, quickly and from the simplest products.

Ingredients:

0.5 l of boiled water, cooled to 40 degrees 50 g of fresh yeast 0.5 cups of vegetable oil and 300-350 g of vegetable oil for frying 1 tbsp. sugar, salt to taste, flour 3-4 cups Any filling.

Cottage cheese pies with apples and raisins

Soft, fragrant juicy pies with apples and raisins - very tasty and easy to make.

pasty low-fat cottage cheese - 150 g flour - 300 g 1 bag of baking powder (15 g) 6 tbsp. spoons egg liqueur(can be replaced with milk, cream, "Baileys", "Amaretto" ...) 6 tbsp. tablespoons odorless vegetable oil 1 sachet vanilla sugar(8 g.) 60-70 g. Sugar Filling: apples - 700 g. Sugar - 75 g. Raisins - 50 g. Lemon juice -2 tbsp. spoons (Frozen berries + sugar are also very well suited as a filling. Berries do not need to be defrosted beforehand!)

Quick pies

The recipe is for housewives who have something to do, but also want to feed their family with pastries.

Ingredients:

2 cups sour cream (or kefir, or ryazhenka, or yogurt ...) - 2 eggs - salt to taste - a little sugar - 1 teaspoon slaked soda without top in 1 tablespoon of vinegar (if you use kefir or yogurt - do not extinguish) - flour - how much the dough will take (do not hammer the dough). It turns out an impressive slide of pies. They can be reheated in the microwave or in a skillet drizzled with oil, covered over low heat. Filling: Minced meat (any meat) fried with onions and mixed with mashed potatoes... The proportions are arbitrary. For this dough, puree with meat is the best filling.

Small pies on yeast dough

Speckla, only the dough was thin)))) When this recipe it still turns out lush and tender. Ingredients: 1 tbsp. kefir 0.5 tbsp. sunflower oil 1 tbsp. sugar 1 tsp salt 1 sachet (11 grams) dry fast-acting yeast SAF-moment 3 tbsp. flour

Filling: 3 large potatoes 1 medium onion salt and pepper to taste vegetable oil for frying onions 2 yolks - for greasing pies

Pancakes-patties

Tender dough juicy filling... From this amount of dough, 14 pies are obtained.

Ingredients:

dough: cottage cheese 200 g egg 2 pcs. sour milk or kefir 500 ml potato flakes 2.5 tbsp. l. (can be replaced with mashed potatoes) sugar 2 tsp. salt 0.5 tsp soda 1 tsp flour 300 g vegetable oil for frying filling: chicken fillet 300 g mushrooms 100 g onions 2 pcs. sour cream 1 tbsp. l. greens salt pepper vegetable oil 1-2 tbsp. l. Preparation

Pies with meat filling The zest of these pies is the filling of raw fried minced meat with onions, it turns out juicy, with a rich meat taste. Ingredients: milk 400 g butter 150 g sugar 2 tbsp. l. salt 0.5 tsp dry yeast 2 tsp flour 700-750 g filling: chopped meat 700g onions 2-3 pcs. greens tomato without skin 2-3 pcs.

Pies with eggs and green onions

Ingredients:

Flour 500 gr 200 gr butter 250 ml kefir 2 eggs 2 tsp baking powder 1 tsp salt filling: 3 bunches of green onions 6 boiled eggs Salt and black pepper to taste

Pies "Like the Pooh"

Ingredients (for 20 pies):

1 tbsp. kefir 0.5 tbsp. refined butter 1 tbsp sugar 1 tsp salt 1p (11 grams) dry fast-acting yeast> 3 tbsp. flour Any filling.

Kattamy - pies for first courses (Kyrgyz cuisine)

These pies are predominantly for frying, because the dough is almost sugar-free, but you can also bake it.

Dough: 1.5 tsp. dry yeast 500 g flour 250 ml milk 1 tbsp sugar 1 tablespoon salt Filling: whatever you want (meat, onion, mushroom is especially good). By the way, to sour cabbage soup or borscht, these pies stuffed with fried cracklings with onions are very tasty, Ukrainian hustlers will understand me.

Pogaca - Turkish pies for breakfast

Dough: 125 gr. margarine 200 gr. yoghurt 50 ml sunflower oil 400 gr. flour 1 sachet of baking powder 1 tsp. salt Filling: 125 gr. white cheese A bunch of parsley 1 egg white

Yeast dough for pies in the oven

Pies made from such dough are soft and crispy, the dough is tender and fluffy.

Ingredients:

200 ml (1 cup) warm milk 100 ml (1/2 cup) warm water 1 level tablespoon dry yeast 1-2 tsp sugar 1 tsp salt 2-3 tbsp. l. sour cream 1 tsp soda 3-4 tbsp. l. odorless sunflower (or other vegetable) oil 70-80 gr soft butter flour, how much it will take.

I want to offer you one more wonderful recipe: very soft homemade pies with potatoes. The pies are prepared very quickly and very easily, they turn out to be unrealistically tasty and satisfying. The filling for pies can be absolutely anything to your taste. And the secret of an unusually tasty, tender and fluffy dough is in its preparation: it is mixed with potato broth. Thanks to this, homemade pies are very soft, they melt right in the mouth.

Ingredients:

potato broth - 200 milliliters;
dry yeast - 1 teaspoon;
sugar - 1 tablespoon;
salt - 1 teaspoon;
flour - 2.5 cups (325 grams);
potatoes - 3-4 pieces;
onions - 2 pieces;
pepper;
greens - 1 pinch.

Very soft homemade pies with potatoes. Step by step recipe

First of all, we take the potatoes, wash, peel, cut into four parts.
We put the potatoes in a saucepan, fill them with water and put them on the stove to cook the potatoes. When the potatoes boil, you need to remove the foam from it, and make the fire quieter - and immediately salt to make the potatoes delicious!
Then we take a frying pan, we also put it on the fire, pour sunflower oil into it and wait for the pan to heat up.
While the pan is heating up, peel the onion and finely chop it. After the onion has been chopped, we send it to the pan, sprinkle with pepper and make the fire quieter.

Advice. Peppers must be put in onions, then it will turn out tastier.

Fry the onions until golden brown.
When the onion is fried, we put it in a separate bowl and set it to cool.
In the meantime, the potatoes are already cooked. We drain the water in which our potatoes were cooked: but we do not pour it out - we still need it.
We take a crush and crush our potatoes to a puree consistency. The potatoes should be dry, but we do not add water or oil.
Add our golden onion to the crushed potatoes and mix thoroughly. We also send a little black pepper and a pinch of green dill there.
Now we take 200 milliliters of potato broth: it should not be hot, but should be warm.
We need a deep bowl: in it we will knead our dough.

Pour the potato broth into a bowl and pour in one teaspoon of dry yeast, a tablespoon of sugar and mix everything well.

Then add one teaspoon of salt there, then you can safely add flour (we need 325 grams) and mix everything thoroughly. We should have such a sticky dough: immediately cover it cling film and leave the dough for 20 minutes.

After 20 minutes, the dough became soft and elastic. We take 2 tablespoons of flour, pour it on the table and smooth it over the surface. Put the dough on the flour and knead it literally for 5-7 minutes: after kneading, the dough should not stick to your hands.

Advice. To prevent the dough from sticking to your hands, grease them with sunflower oil.

Divide the kneaded dough into 2 equal halves, roll out the sausages from the halves. We cut each into small pieces (medium size).
We take one piece and stretch it with our fingers.

Advice. The edges should be thinner than the center so that the filling does not break the dough.

We take one spoonful of the filling and put it on the dough, pinch the edges and we will have a pie. We do this with all the other blanks, then we will fry.
We put the pan on the stove, pour in the sunflower oil, and fry the pies over low heat, on both sides, until golden brown.

So we made homemade pies: they turned out to be very soft and incredibly tasty. Their aroma will not leave indifferent even neighbors who will hear this wonderful aroma. Bon Appetit, cook with pleasure and great mood! The site "I love to cook" is pleased to present to your attention many more recipes for a variety of homemade pastries.

Bread, rolls, crumpets, pies, muffins - all these are dough products. The success of the preparation of these dishes depends on how good it is.
All housewives who love to cook are often worried about the question of how to make baked goods fluffy and soft? Why sometimes the dough settles, but the bakery products are dry and do not keep the desired shape? We will try to find an answer to these questions.

Foods that help raise the dough and make it soft are soda, yeast and, oddly enough, eggs.

V yeast-free dough add baking soda or baking powder. It is better to add soda at the very end of the dough preparation, mixing it with flour. Often kefir is added to dishes with its use, this makes the dough even softer and more tender.

In some recipes, it is not recommended to add eggs to baked goods, as it will turn out softer and will not stale for a long time.

Whipped egg whites raise the dough well. They should be added last to keep them from falling off, stirring gently from bottom to top. They saturate the dough with oxygen and make it airy.

But yeast is better to add to the dough in the form of sourdough (it does not matter whether it is pressed or dry). It is done as follows: the yeast must be diluted with water or milk, flour and sugar must be added, and this mixture must be left in a warm place for an hour. To make the dough fit better and be fluffy and soft, you need to knead it several times, thereby allowing more air to accumulate. It is also imperative to let the prepared product stand a little immediately before baking.

Another important point in preparation delicious pastries is sifting flour, preferably several times, this also contributes to the saturation of the dough with air.

It is also important to observe the correct temperature regime, most recipes indicate a temperature of 220-250º. If you have an oven without setting the temperature regime, it doesn’t matter, take some flour and put it on a baking sheet, then put it in the oven for 30 seconds, if during this time the flour darkens, then the temperature is about 230º.

One dough loves warmth and is put to “warm up” for a couple of hours in a warm place, while the other needs to stand in the refrigerator before the baking process, sometimes even for several days.

It doesn't matter what cooking technology you choose and what dough you prefer, the main thing is with what mood you approach this process.

In my old notes, I found a recipe for a yeast dough called "Air", which at first glance combines the incompatible - yeast and soda. I rummaged in books and walked through the Internet, read reviews and arguments on this topic. I learned that no one knows how these two components work together, but in Hungarian cuisine such a combination is traditional. And on this basis, I concluded that until you try it, you will not understand anything (it was not for nothing that I once wrote down the recipe). I made it once and the dough turned out to be just a fairy tale!
It's with apples

Thought it might just be an accident, lucky? Yesterday I made dough again and baked pies from it. The result exceeded all my expectations - pies are airy, soft, tender - SUCCESSFUL BAKING. Making the dough is easy and simple, it comes up very quickly, literally in 30-40 minutes at room temperature and has no yeast flavor, no soda.

Yeast dough with the addition of soda "Air"

It will take
2 tablespoons of milk, 200 g of margarine, 3 tablespoons of unscented sunflower oil, 2 teaspoons of dry yeast, 1 teaspoon of baking powder or 0.5 teaspoon of baking soda, 2 tablespoons of sugar, 1 teaspoon of salt, 2 eggs + 1 egg for lubrication, 1 kg 50 g - 1 kg 200 g flour or if for glasses (250 g), then 6.5 - 7.5 glasses.

Advice
It is better to sift the flour for the dough to get rid of solid impurities and saturate it with air, making the dough more airy and fluffy.
The amount of flour required for kneading the dough depends on the quality of the flour. Flour with a high gluten content is considered the best. For this reason, the recipe does not contain exact data on the required amount of flour.

Cooking method
Dissolve yeast in warm milk, add eggs, salt, sugar, melted warm margarine and stir everything well. To the resulting mass, add half the flour mixed with soda (not slaked) or baking powder, stir well, then add two tablespoons of sunflower oil and add the rest of the flour a little, stirring well. The dough should be elastic and smooth, but it still sticks to your hands. Pour 1 tablespoon of sunflower oil onto the dough and knead it again, just a little so that it does not stick to your hands. Cover the dough with plastic wrap or a napkin and leave for 30-40 minutes.

If the dough has come up and the filling is not yet ready, knead the dough, cover it again with foil and set aside.
When everything is ready, you can start sculpting pies,

Once they come up, gently brush them with an egg. And to make the pies more beautiful and shine better, grease with an egg again.
I am very sorry that I didn’t write about the temperature regime earlier and because of this, not all the pies turned out, but better late than never
Bake pies at 200 degrees for 15 - 20 minutes, until golden brown. The baking time depends on the oven. If the pies are browned on top and pale below, then cover them with a sheet of paper and continue baking until the bottom of the pies is done.

Any filling is suitable for pies. But with this dough I liked the not sweet one more.

The pride of any housewife is deliciously homemade pastries! And for the pastries to be amazing, you need to know some secrets. And each housewife has her own secrets. In this article, we have collected a large selection of useful tips on how to get golden brown, cook thick crust, consider the secrets of making puff and yeast dough and much more.

So what are the the secrets of delicious baking?

The first secret - we cook pastries with milk. Then it will be shiny and beautiful in color.

The second secret - the more sugar in the baked goods, the faster it browns. But with an excess of sugar, pies tend to burn.

The third secret is to get on closed pies ruddy gloss, before placing the pie in the oven, grease the top crust with whipped egg yolk.

The fourth secret - if you grease baked goods from yeast dough with milk, it will be more ruddy.

The fourth secret - so that the cake does not burn, and the top crust is ruddy, it is necessary to sprinkle a little coarse salt under the baking dish.

Lush dough secrets

The first secret - so that your baked goods are always soft and fluffy and remain so even the next day, you need to add diluted to the dough potato starch.

The second secret is that before kneading the dough, the flour must be sieved. Thus, extraneous mixtures are removed from it, it is enriched with oxygen and the dough will turn out to be incredibly fluffy!

The third secret is that in order for the baking to be fluffy and remain so the next day, you must add half a glass to the dough mineral water... Or, in half a glass of water, dilute a teaspoon of salt and extinguish it with citric acid or vinegar.

Secrets of making puff pastry

The first secret is the most important! The dough must be cold before baking.

The second secret is that right in front of you the baking sheet on which you are going to bake a puff pastry product must be moistened cold water... Thus ready product will be easy to remove.

The third secret is that the baking temperature of puff pastry products should be 210-23 degrees. At a lower temperature, baked goods will dry out rather than lightly browned. And at a higher one it will harden

Secrets of making yeast dough

The first secret - for pies, we prepare yeast dough in such a way that the consistency of the dough is less than for baked pies... Pies made from this dough will be softer and fluffier.

The second secret - we fill the baking dish made of yeast dough by half, then the baking from it will be more airy.

The third secret - for better baking of the yeast dough pie, we spread it on a baking sheet in such a way that there are voids around the pie.

The fourth secret is that yeast dough pies should not be kept in the oven for a long time. They can dry out in this way.

The fifth secret - buns and pies made of yeast dough are baked for no more than 200 minutes at a temperature of 180-200 degrees. Pies with ready-made filling are baked for no more than half an hour.

Secrets of making baking toppings

The secret is right - if you plan to add raisins to baking, then it needs to be well washed, dried and rolled in flour. Thus, emptiness will not form around it.

The second secret - when baking berry pie you cannot put sugar directly into the filling. The berries will give a lot of juice. Better make the dough itself a little sweeter and then ready-made pie sprinkle icing sugar.

The third secret is to berry filling v open pie"did not run away" anywhere, you can stick a few pasta in the filling. Thus, the juice will rise up through them.

The fourth secret - if rice is used for the filling, then during cooking add a teaspoon of vinegar to the water. This will make the rice white and crumbly.

The fifth secret - if cabbage is used for the filling, then it is finely chopped, poured over with boiling water, then poured with cold water for a minute, squeezed and lightly fried. The cabbage will not darken and will be delicious.

The fifth secret - so that the apples intended for the filling do not darken, you can sprinkle them lemon juice and put in salted water for a few minutes. The apple filling will be ready faster if you put a container with hot water.

The seventh secret - the dough for the pie with the filling should be raked with very curd that the filling in the pie could be felt well.

What to do with ready-made baked goods

The first secret - immediately after the photo with the cake is ready, it is recommended to put it on a towel well moistened with water. This makes the cake easy to separate from the mold.

The second secret is to ready cake and or the cake separated well, before baking the pan must be sprinkled with semolina or greased with butter.

The third secret is to keep the ready-made pie on the wire rack. this way the bottom of the cake will not get damp.

The third secret - so that the finished cake does not settle immediately after baking, keep it in a warm place for a while. And so that the cake crumbles less, it is recommended to cut it with a warm knife. To do this, hold the knife under boiling water or over a fire.

These are the secrets of delicious baking. We really hope that they will be useful to you and we will be glad if you share your secrets in the comments!