Precocity yeast dough for pies

Amazingly, on Forumhouse, where people can make the hands seem to do all common "I do not know how to make a yeast dough." We'll tell you about a very simple, like all brilliant, the recipe of the dough. It is a versatile recipe: from it we can make open and closed pies, cakes, shanezhki, rolls with poppy seeds, pizza... You will succeed if you do not right the first time, then the second for sure.

Hvat (User FORUMHOUSE):

- The most beloved grandmother's dish from a distant childhood - pies. Very thin dough and pie air. And punctures with a fork... Filling: it sprouts, it is rice and eggs, the meat!

Apparently, Hvata grandmother baked pies because of our recipe. In fact it has a legendary status in culinary circles. Cook Anna Dyshkant cooked dough cakes from such Khrushchev and other members of the Politburo. Later this yeast dough described in one of his cookbooks known Soviet chef, promoter of good food Pohlebkin William. In his version, it is called "kulebyachnym". But in a notebook with recipes Soviet housewives it was listed under the name of "Khrushchev" or "right Pyrozhkov test."

This dough is not necessary to cherish, do not cast spells, cakes no long rasstaivat before sending in the oven on it. Part of the rareripe - a complete contrast to the test for classical Russian pies. Do not bother the temperature of the products do not have to strictly follow the recipe - sometimes the third time you'll be all put to the eye. Do not make the sponge: just mix all the products, and - voila! But you try - again make sure that all brilliant - just.

Ckorospeloe dough for pies

In this test, there are several options: a universal, without eggs, for all cakes and pies, and even pizza, a rich, sweet for small cakes, sweet pies, etc. Finally, these pies are just beautiful, they are nice to pick up: crisp, almost like shortbread crust and fluffy crumb. Small comment: I made from this dough pies and cakes with all the fillings: cabbage, meat, early sour apples, cherries, cherry, mushrooms, cranberries, blueberries, cherries, cheese, fish - it never failed. And I must say that before meeting with this recipe I generally try to stay away from the kitchen, only coffee brewed.

The main thing, remember the rule: If the plant dough in advance, in the evening, it can be especially do not knead. Precocity dough kneaded for a long time. The ideal solution, if you first rub the frozen butter into the flour and rub their hands until smooth, then add milk, yeast and sugar and knead for about 20 minutes with your hands or at least 10 minutes with a mixer at medium speed. In this case, the dough becomes so plastic that form the patties out of it - a pleasure. Excellent obtained and various decorations for cakes closed. I did the whole installation pan with fish: a fisherman in a boat with a fishing rod, the moon, some reeds. Needless to say, this cake made among the guests present furore. And then, it is not cooking, and pure creativity, some art therapy. I would like to do this not for the result, but simply because of the process.

Qualitatively vymeshennoe dough does not break, and stretches in a transparent film.

After kneading the dough is left on the table - a rest for 15-20 minutes, or send in the refrigerator. But in general, long vymeshivat not necessarily - it's a question of your makeovers. It will still be tasty, and households will say thank you.

Ckorospeloe dough. Recipe.

The first option, universal:

500 g flour;
50 g of compressed yeast (of domestic production);
45-75 g sugar;
200 g of butter or margarine;
250 g milk.

Knead the dough, cover with foil and leave to rest for 20 minutes. To cut to the cakes or pies, to proofing and baking for 20 minutes at 180C. Immediately after mixing, the dough can be put in the refrigerator, and it will be stored in the cold for several days.

The second option, rich:

500 g flour;
50 g of compressed yeast (of domestic production);
125 g of sugar;
200 g of margarine;
2 yolk;
200 g milk;
lemon peel.

The third option, pohlebkinsky

"Kulebyachnoe dough" (from the book of Pokhlebkin Cuisines of our peoples):

500-600 g flour;
25g yeast (domestic production);
1 tsp salt;
200 g butter;
3 yolk;
1 cup of milk.

300 g of flour mixed with milk and the yeast and knead the dough. Give it a go for 30 minutes. Following vmese oil, egg yolks, salt, and flour, to obtain a soft dough. Give the dough to come for another hour and cut into cakes.

The fourth option, for large cakes

500g flour;
25g of fresh or dry yeast 10 g;
0.5 tsp salt if unsalted butter - 1 tsp .;
200 g butter;
3 tablespoons sour cream;
1 cup of milk.

Soak dried yeast in a glass of warm milk, add 2 tsp Sahara. Knead the dough, put in a pan, greased with vegetable oil. When the dough to rise properly, Punch it and store it in the fridge for half an hour. From this test, make great great pies with cabbage, etc. Before you send a cake in the oven, brush the surface of the yolk or just water.

Fifth Embodiment: dough prolonged storage

500 g flour;
25 g of compressed yeast (of domestic production);
1/2 tsp salt;
200 g of margarine;
1 cup milk

Knead a soft dough, roll into a ball and put in the refrigerator, where it can be stored at least a week (which is why this test is called ageless). For the pie dough is rolled thinner. There are better hot cakes.

The sixth embodiment. Classic "Khrushchev" dough

500 g flour;
50 g yeast (Russian production);
½ tsp salt;
2 tablespoons sugar (50g);
200 g of margarine;
Milk 250 g

Knead the soft dough and place in the refrigerator overnight, at least - for 4-5 hours. Also suitable for cakes and pies for.

Once again, the main advantage of this recipe - in simplicity. Without refrigeration, it is suitable for a few hours, so do not just help you out in an emergency situation room. The only thing: baked pies of such a test are obtained much tastier than fried. If the hand is no good yeast, can use the "fast" Chinese - not to say that the result is much worse.

Ideas for fillings

Here are the filling for cakes and pies users do FORUMHOUSE.

Lucy min6666 making apple butter from the midst of which remains in the juicer after distillation of apple juice:

- grounds, the rest of the distillation of the juice, rubbed through a colander of the seeds and the rind, adding a bit of sugar, cook for about ten minutes and is ready to jam from childhood. I like!

Tatiana Quail (User FORUMHOUSE):

- There have been plenty of not fed, how many do, it is still not enough! Mushrooms mince, overdo with chopped onion, juicy little as possible to add sour cream, and for flavor - garlic and freshly ground pepper.

Clarisse(User FORUMHOUSE):

- Raw pumpkin mince, add to the oranges with rind, sugar to taste, you can add cinnamon. Pie making closed.

Sheatfish (User FORUMHOUSE):

- Winter - the season when preparing pies with fried intestines. Bowel wash, scrape. Wash, scrape and were procured for the future. Boil, chop finely and fry with onions. Cheap, but nutritious and tasty.

Beatrice(User FORUMHOUSE):

- For the filling: Mix finely chopped chicken breast without the skin - 2 pieces, such as finely diced potatoes - about the same amount by volume, 2 medium onions, salt and flavor of refined sunflower oil, add seasoning, like what (I added for seasoning Chicken).

If you want to cook something poekzotchney study the experience of our forumchanin, which by virtue of buaybes and meat under pineapple. Here you will find best barbecue recipesTested by our forum users. A special section contains all Recipes in our forum.

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