Recipe for sparkling water patties. Lean dough

16.08.2020

Yeast dough for pies and pies they are made not only with milk, whey, kefir, yogurt, water, but also with mineral water. The dough is light, airy and very tasty. The culinary portal Art-cooks offers a recipe for dough for pies with green onions and eggs on mineral water.

Ingredients:

mineral water with gas 1 glass;
fresh yeast 20 gr;
odorless vegetable oil 3 tablespoons;
granulated sugar 1 tablespoon;
salt 1 teaspoon;
flour 450 gr.

For filling with green onions and eggs

3-4 eggs;
green onions;
vegetable oil 2-3 tablespoons.

Kitchen gadgets:

oven.

Cooking time:

2 hours.

Preparation:

1. Fresh yeast (can be replaced with dry yeast) dissolve in mineral water, add salt, granulated sugar, mix.

2. Add flour, stir. Then add vegetable oil, knead the dough on mineral water, it should lag behind the walls of the cup. Cover with a towel, put on the rise, for about one hour.

Filling for pies and pies with green onions and boiled eggs

3. Boil the eggs, as usual, for 10 minutes, rinse cold water, peel, grate. Green onions cut in small pieces.

4. Put green onions and boiled grated eggs into a bowl, mix, salt, add vegetable oil, mix again. One of my favorite patty fillings is ready.

5. When the dough rises, transfer it to a floured table. Cut off two-thirds of the dough, we will make a pie from this piece, from the remaining dough we will get 5-6 small pies.

6. Roll out most of the dough into a 5 mm rectangle. Transfer it to a baking sheet covered with baking paper.

7. Put the finished filling on the dough with a spoon, there should be a lot of filling.

8. Pinch the dough very well, you can put the leaves cut from the dough remnants on top.

8. Cut the remaining dough into 5-6 small pieces, roll out each piece. Put the filling on the rolled circle.

9. Connect the edges of the pie, pinch well, transfer to a baking sheet with the seam down.

10. Grease the surface of the pie with a beaten egg, you can take only the yolk.

11. Put a baking sheet with pie and pies in a preheated oven, bake at 200 degrees until tender.

12. To make the crust soft, grease the surface of the pie and pies with a piece of butter, cover with a kitchen towel and let stand.

13. Ready pie cut across into portions.

you can make any filling for pies made of yeast dough in mineral water, both sweet and savory;

be sure to let the dough rise well, the rise time depends on the quality of the yeast and flour, the temperature in the kitchen, the thickness of the dough;

Often, poorly prepared dough can ruin not only festive baked goods, but also the mood for a long time. To prevent this from happening, you need to pick up suitable recipe, quality products. Of course, you can avoid troubles by going to the nearest store, but baking will turn out to be much more appetizing and tastier if you do all the processes yourself. If you follow step by step guide accurately and diligently, a successful result on the table in the form fragrant pies, buns and cheesecakes are guaranteed to you.

Lazy dough

Since the ingredients are the simplest, you can even cook during fasting delicious pies or buns. You can put any filling: sweet, and cabbage or meat - there is already room for your imagination, unleavened dough do not spoil anything.

Ingredients:

12 g dry yeast;
5 g salt;
900 g of wheat flour (depending on the quality, you may need more);
240 ml of sunflower oil;
80 g sugar;
550 ml of water (mineral water can be used).

Preparation:

Heat the water a little and dissolve the yeast and sugar in it. Add several glasses of flour at the same time. Stir until the lumps disappear completely, set aside in heat.
When fermented, add the remaining ingredients, knead into a soft, homogeneous dough. You can start shaping any baked goods in the oven.

Simple yeast dough

A very simple recipe.

Ingredients:

270 g flour;
80 g of vegetable oil;
5 g of soda;
salt;
120 ml of kefir (can be replaced with spoiled milk);
30 g sugar;
50 ml of milk;
14 g dry yeast.

Preparation:

Make a dough. To do this, combine flour, sugar, warmed milk and yeast in a small container. Send in warmth.
Mix kefir, soda, salt, vegetable oil. Grind.
Combine both masses and knead a tight dough.
Put to fit until it increases several times.

Figures from this dough do not blur on the baking sheet, they always remain lush, high.

"Cold" dough

A super solution for those who find making dough at home difficult and not easy. Having once used a simple recipe, now every weekend you can pamper yourself and your household with aromatic delicacies.

Ingredients:

750 g flour;
2 eggs;
9 g dry yeast;
220 g margarine;
6 g salt;
40 g sugar;
270 ml of milk.

Preparation:

In a small saucepan with a wide bottom, dissolve sugar and margarine over low heat in milk. Cool hot milk a little.
Beat the eggs separately and pour in a thin stream into the warm milk mixture, stirring the mixture with a whisk.
Put flour and yeast in the container that you use to knead the dough. Pour in the egg-milk mixture and knead the dough until it begins to lag behind the walls of the dish.
Close tightly and refrigerate for 50 minutes. If it is not possible to chill in the refrigerator, you can simply put it in a cool place.

The cutting of the finished product should take place immediately after the mass has doubled.

Filo dough (draft)

Ingredients:

110 ml of vegetable oil;
13 g salt;
480 g flour;
90 g butter;
260 ml of water.

Preparation:

Stir flour with salt, pour vegetable oil, water into this mixture and mix thoroughly with a spoon.
Knead the dough on the board without adding more flour.
Wrap in polyethylene, checking the tightness.
Dip into a container of warm water. Get it in half an hour.
Divide into small round pieces. Stretch them into thin layers with your hands, without using a rolling pin.
Sprinkle each layer with melted butter and lay one by one.
You can start forming pies or buns.

Mineral water dough

This option is perfect for baked pies, rolls and even pizza.

Ingredients:

1 liter of mineral water;
950 g flour;
2 chicken eggs;
10 g salt;
50 g sugar;
130 ml of water;
90 g yeast (pressed).

Preparation:

Dissolve yeast in plain water.
Beat salt, eggs, sugar with a whisk. In the leaven, which has already fermented, stir the egg mixture until smooth.
Pour mineral water into the mixture and stir well.
Pour flour in small portions, kneading the dough well with your hands after each addition.
It is better to put the climb in a water bath.

It must rise at least three times, only then can you do simple pies, beautiful buns or other products.

Milk dough for buns

This recipe always produces very delicious buns... This is confirmed by numerous reviews of hostesses.

To prepare it, you first need to take the following ingredients:

350 wheat flour fine grinding;
75 grams of granulated sugar;
Butter 72 percent fat in an amount of 75 grams. If desired, it can be replaced with the same amount of margarine;
Pasteurized milk 2.5% fat - 100 grams;
One egg;
250 grams of regular yeast;
Half a teaspoon of table salt;
Vanillin according to taste preferences, but not more than 10 grams.

The preparation of this test should be carried out strictly in the following sequence:

Pre-sift the wheat flour.
Take a saucepan and pour all the milk into it.
Dissolve yeast in milk. To do this, you need to put this mixture in a warm room.
After that, you need to add salt and sugar, vanillin and butter... Pre-melt the butter in a water bath.
After that, add the egg there, which is pre-beaten.
While mixing these ingredients, slowly add flour there.
Now you will need to knead the dough. Then it is covered with a towel and placed in a warm place.

After a while, it will fit and be ready for use.

Beer dough "Drowned man"

Wonderful recipe for amateurs, because it is precisely these delicacies in structure that are obtained if started on beer. If after cooking pies or buns there is a lot of dough left, you can freeze it in the refrigerator: it will not lose its properties, it will remain as light and fluffy.

Ingredients:

10 g salt;
210 g margarine;
260 ml of beer;
700 g flour (premium).

Preparation:

Cool margarine well. Rub it with your fingers into small crumbs on a board along with flour.
Pour in beer, knead a good tight dough.
Wrap the dough hermetically with polyethylene, send it to a bucket of cold water. After half an hour, you can get and.

"Five minutes"

Already from the name itself, you can understand that it will take very little time to prepare the dough. This is a godsend for those who do not like to bother with baking for a long time, and experienced housewives will certainly take note of it due to the ease of preparation.

Ingredients:

40 g sugar;
6 g salt;
30 ml of sunflower oil;
530 ml of milk;
970 g flour;
11 g yeast (dry).

Preparation:

Mix all ingredients. It makes no difference in what order you add them, the dough will turn out to be lush in any case.
Add flour to the dough and knead until it falls behind your hands.
Fold in a plastic bag or wrap cling film.
Put in the cold, best in the refrigerator.

After two hours, you can start working on the pies.

Downy dough

This dough prepares very quickly and does not require many ingredients. At the same time, buns with excellent taste are obtained from it and can become a decoration for any table.

You need to take the following components:

One glass of kefir, fat content 2.5 percent;
Vegetable oil - half a cup. Both refined and unrefined oils can be used;
Dry yeast - one sachet;
Table salt - 15 grams;
Granulated sugar - 15 grams;
Three glasses of plain flour.

Cooking in the following sequence:

Initially, we mix kefir with sunflower oil.
Now heat this mixture slightly over a fire.
Now we combine sugar and salt. Add flour and yeast there.
Stirring these components, add in small portions a mixture based on kefir and butter.
We are kneading the dough. Now he must be left alone for half an hour.

Kneaded and Forgotten dough

The peculiarity of such a test is that after its preparation it is sent to the refrigerator, you can use it even the next day.

Ingredients:

60 ml of vegetable oil;
2 eggs;
15 g salt;
65 g sugar;
dry yeast bag;
320 ml of kefir;
850 g flour;
vanillin (if the products are sweet).

Preparation:

Dissolve yeast with sugar in warmed kefir. Leave to ferment.
Add eggs and butter to the dough, salt, add vanillin.
Knead the dough, adding a little flour. It shouldn't stick to your hands.
Put a bowl of dough in the refrigerator, covered with plastic wrap or a lid.

The perfect pie dough

Most often, the recipe is used to make meat pies or vegetable filling... Amazing taste!

Ingredients:

23 g salt;
30 g cane sugar;
90 ml rapeseed oil;
310 ml serum;
7 g yeast (dry);
140 g semolina;
410 g wheat flour;
60 g - whole grain;
110 g - corn.

Preparation:

Combine dry yeast with wheat flour.
Pour whey into the mixture. Stir well with a spatula.
Add all the other ingredients, except for the whole grain flour: you will need it when the dough is rolled out.
Knead a lush, dense dough with your hands, leave to come.
Powder the board whole grain flour, lay out the dough, roll out, cut out circles, sculpt products. Wait a little and send to bake, not forgetting to grease with an egg.

Fast yeast-free dough (video)

Adopting one of these recipes, you can make delicious baked goods almost every day. Ease of preparation will certainly make pies or buns a frequent guest in your home. With a little effort and effort, your dough is bound to be the tastiest and most amazing. Come up with your own options for filling, try something new, and simple recipes will help to make your culinary fantasies come true.

I am very ashamed to admit that for my many years culinary experience I only fried pies a few times. Moreover, every time on a new dough recipe! But on milk, the pies are not fluffy at all, on water they are simple. Resolved: I'll try the soda dough! The result exceeded expectations: the pies turned out to be incredibly fluffy, soft, delicious!

The main secret in this recipe is to use highly carbonated water and good yeast. And splendor is guaranteed to you!

Ingredients:

Carbonated water - 500 ml.

Flour - 600 gr.

Fast-acting yeast - 1 tablespoon

Sugar - 1 tsp

A pinch of salt.

Butter - 30 gr.

Preparation

Fill the yeast with soda, add salt, sugar and melted butter, leave for 15-20 minutes. Vegetable oil can also be used.

Pour in flour. Pour it through a sieve to further enrich it with oxygen. Add flour until the dough stops sticking to your hands. The dough should be fluffy, not tight. It can be used for sculpting right away, and for greater airiness, it must be left in a cold place for another half hour.

While the dough is coming up, it's time to start filling. I love experimenting with fillings and using various, most unexpected products, but this time my household categorically refused to experiment and persuaded me to make a classic - mashed potatoes with onion. So I cut the potatoes into 4 pieces and chopped the onions.

Of course, we do not prepare the filling like mashed potatoes for a side dish. Boil the potatoes in salted water without the skin. Fry the onions separately. It is preferable to take potatoes of the "Jelly" variety, or, as the common people say - "Jelly". It boils well.

Knead the potatoes with a fork, then add the spices and stir in the fried onions.

The filling is ready! It's time to take the test. It should increase in size and acquire a porous structure.

Knead the dough with your hands and cut into several pieces in accordance with the desired size of the patties. I am still a fan of saving time, so my pies will be large. Eat one such pie - and you will eat!

Roll each part into a cake. The thinner, the tastier the pies will be. The main thing is that when rolling out, holes in the dough do not form.

We spread the filling. I like to have more fillings and I am sure that everyone will support me in this.

We form pies and prepare them for frying.

Pies can be baked or fried in hot oil.

It seems to me that it is better to fry pies with salty fillings, and bake in the oven with sweet ones. But - as they say - there is no comrade in taste and color!

My pies have doubled in size after roasting! And all the credit goes to the sparkling water. Such pies will become excellent option hearty breakfast, and for lunch or dinner it is better to serve it with a salad, for example, with vinaigrette. Beware, the pies are very tasty - and it is better not to get carried away with them, otherwise heartburn is guaranteed to you. But if you allow yourself such pies at least once a week, this will not affect your figure and health.

Bon Appetit!

Lean dough for pies, prepared according to any recipe, will provide an opportunity not to indulge in the pleasure of enjoying your favorite pastries during the fast. A similar basis is also suitable for decorating products from a vegetarian menu, since it does not contain prohibited products.

How to make lean pie dough?

Any recipe lean dough for pies must be prepared taking into account the established requirements, which are decisive for obtaining the correct composition and excellent taste characteristics of baked goods.

The dough cannot contain eggs, dairy products and animal fats: only components of vegetable origin.
Depending on the recipe, dry or fresh pressed yeast, soda quenched with vinegar or other leavening agents are added to the base for the splendor of the products.
Using various tricks, you can significantly improve the bland taste of products: excellent lean pie dough it will turn out on potato broth, brine, mineral water.
Remember to sift the flour before kneading - this will improve the structure of the dough and make it more tender and soft.

Lean yeast-free patty dough

Lenten yeast-free dough for pies, it is prepared with the addition of soda, which must be extinguished with vinegar or lemon juice... You can also use a baking powder, increasing the rate of the product by one and a half times. If desired, you can add a little vanillin to the base or vanilla sugar that will enrich the taste finished products.

Ingredients:

flour - 3 cups;
water - 1 glass;
vegetable oil - ¼ glass;
granulated sugar - 2-4 tbsp. spoons;
soda - 1 teaspoon without a slide;
salt - ¼ tsp.

Preparation

Sift flour, mix with salt and quenched soda.
Add oil and water, mix.
Divide the lump into 2 portions, roll each to a thickness of 1 cm and stack on top of each other.
Press the layers, roll them into a roll and place the lean dough for pies in a film in the refrigerator for 30 minutes.

Lean yeast dough for pies in the oven

Lean pie dough with dry yeast is an excellent base for oven baked items. The main thing is not to oversaturate the mass with flour, so that it remains soft and plastic, even a little sticky, then the products will turn out to be lush and will delight you with an excellent taste, which will practically not be inferior to products with a large amount of baking.

Ingredients:

flour - 1 kg;
water - 2 glasses;
dry yeast - 1 sachet;
vegetable oil - ½ cup;
sugar - 4 tbsp. spoons;
vanilla sugar - 1 sachet;
salt - ½ tsp.

Preparation

Yeast, sugar and salt are dissolved in water heated to 40 degrees.
Pour in flour, pour in oil and knead the mass with a spoon, and then with your hands for at least 10 minutes.
Leave the lump under the towel in a bowl warm for at least an hour.
Knead the lean dough for pies for five minutes and use as directed.

Lean dough for fried pies

Unleavened, lean pastry dough prepared according to the following recipe does not require long proofing and is suitable for decorating fried foods. In this case, vodka is used as a baking powder, which can be replaced with cognac, rum, brandy, which will give the baked goods an additional taste and aroma.

Ingredients:

flour - 4 cups;
water - 250 ml;
vodka - 1 tsp;
vegetable oil - 8 tbsp. spoons;
sugar - 1 tsp;
salt - ½ tsp.

Preparation

A deepening is made in flour sifted with a slide, water is added, having previously dissolved salt and granulated sugar in it.
Pour in vodka and oil, knead a homogeneous dough.
Leave the flour ball under the towel for 30 minutes.
Use lean unleavened dough for pies as directed.

Lean choux pastry for pies

Lean will become the basis of surprisingly soft and lush products, which can be arranged with any filling. The unconventional technology for preparing the base gives an excellent result that will appeal to even the most demanding and fastidious connoisseurs of homemade baking.

Ingredients:

flour - 600 g;
water - 1 glass;
boiling water - 1 glass;
fresh or dry yeast - 50 g or 1.5 packs;
sugar - 1 tbsp. spoon;
salt - 1 tsp.

Preparation

Mix sugar, salt, 3 tbsp. tablespoons of flour, pour a glass of boiling water, mix, allow to cool.
Yeast, water and flour are mixed into the warm custard mixture.
Knead a delicious lean dough for pies carefully with your hands, divide into portions and roll balls out of them.
They give the blanks a little distance (5-15 minutes) and start decorating.

Lean dough on mineral water for pies

Lean dough for pies on mineral water turns out to be fluffier and softer than usual. The miraculous effect of gas bubbles has a beneficial effect on the structure of the base, additionally loosens it and allows the finished product to remain soft and appetizing longer. This dough is perfect for decorating bread, flat cakes and large portioned pies with filling.

Ingredients:

flour - 500-600 g;
mineral sparkling water - 50 ml;
dry fast-acting yeast - 2 tsp;
vegetable oil - 2 tbsp. spoons;
sugar - 1 tbsp. spoon;
salt - 1 tsp.

Preparation

Dissolve yeast and sugar in half a portion of water, leave it warm for 15 minutes.
Pour flour, salt into the dough, pour in water and oil, knead.
Leave the base warm under a towel for an hour.

Lean sourdough dough for patties

Lean puffy pastry dough can be cooked on a mature one. Products in this composition are not only tasty and soft, but also extremely useful, which will be especially appreciated by supporters healthy eating... They can be baked on a baking sheet in the oven or deep-fried.

Ingredients:

flour - 600 g;
water - 180 ml;
active bread leaven - 350 g;
vegetable oil - 3 tbsp. spoons;
sugar - 4-5 tbsp. spoons;
salt - 1 tsp.

Preparation

Pour into the leaven warm water with sugar and salt dissolved in it.
Pour in flour, add butter, knead the dough and leave warm for 3 hours.

Lean dough with potato broth for pies

Lean for pies will be one of the better fundamentals for decorating pastries in the post. Using a decoction of potatoes as a liquid base in combination with vegetable pulp gives an incredible result: the products are not only lush, soft and airy, but also more tasty and aromatic.

Ingredients:

decoction of potatoes - 300 ml;
flour - 650-700 g;
boiled potatoes - 300 g;
vegetable oil - 3 tbsp. spoons;
granulated sugar - 2 tbsp. spoons;
dry yeast - 2.5 tsp;
salt - 10 g.

Preparation

Coated potatoes are boiled.
The required amount of fruits is cleaned, kneaded with a crush, mixed with vegetable oil.
Dissolve sugar, salt, yeast in the required amount of warm broth, add flour and stir in the potato pulp.
Knead the dough for at least 10 minutes, let it stand for 2 hours, knead once during this time.

Lean brine pie dough

The following recipe takes just a few minutes to prepare the lean pastry dough for pies, and the result will surprise you with the excellent taste of the finished products. In this case, the soda is quenched by the acid present in the brine and does not require additional use of vinegar. From the specified amount, you get about 20 medium-sized pies.

Ingredients:

pickle, tomato or cabbage pickle - 300 ml;
flour - 600 g;
vegetable oil - 5 tbsp. spoons;
granulated sugar - 1-2 tbsp. spoons;
soda - 1.5 tsp.

Preparation

Sugar and soda are dissolved in brine.
Vegetable oil and sifted flour are added, the mass is kneaded until plasticity and homogeneity, and they begin to decorate and fry the products.
To make a lean pastry dough, you need to double the amount of sugar.

Lean dough for patties in a bread maker

The most convenient way is to knead lean in a bread maker. In this manner, you can not only save time and effort, but also improve the taste of finished products. After all, a well-mixed base will always give the desired result, which is much easier to obtain with the use of kitchen appliances.

For soft, airy baked goods, knead the dough using soda water. Soda water yeast dough kneads very quickly and goes well with any filling. Also, from this universal test there will be excellent pies, pizza, bread, buns.

Soda water yeast dough will always work out if you follow some simple rules:

1 . Try not to "hammer" the dough on mineral water with excess flour, it should be soft.

2. Knead the dough actively, the delicate airy structure of the finished product depends on it.

3. It is best to use highly carbonated water, but lightly carbonated water can also be used.

4. Mineral water for kneading should not be cold (better than room temperature).

5. With a shortage of time, you can immediately cook pies from the dough, kneaded with soda, but it is better to set aside the time indicated in the recipe for the rise and proofing.

Here is one of the recipes for yeast dough for soda pies

You will need:
- table mineral water
highly carbonated - 1 glass
- butter - 1-2 tbsp. spoons
- eggs - 2-3 pcs.
- granulated sugar - 1 tbsp. spoon
- dry yeast - 1 tsp
- salt - ½ tsp
- flour - how much is needed for soft dough

Sparkling water dough

1. Pour yeast into half a glass of water, adding a pinch of sugar. Then mix thoroughly and leave near the heat for 10-15 minutes so that the yeast opens up and foam appears.

2. Pour the dough into a bowl, pour butter, melted until warm, break the eggs, add salt, the rest of the sugar and the remaining half a glass mineral water... Stir.

3. In the resulting liquid mixture, add a little sifted flour, and knead the dough with a spoon, then knead with your hands. It is better to not sprinkle flour enough than sprinkle it. If you add excess flour, the dough will be dense, and the products made from it will be tough. Correct dough soft, slightly sticky.