Real yeast pies should be soft, tender, fluffy, airy. But sometimes they come out dry. This may be due to several factors, including a violation of the dough preparation technology, incorrect ingredients or their proportions, or dry filling.
Filling
Most often, dry pies are obtained with rice (buckwheat), potatoes, meat and sweet. In such a filling, there is little liquid and fat. Moreover, in dry pies, voids form between the filling and the dough, due to which the cooled dough falls through. This spoils the whole look of the patties. The filling should not be dry. On the contrary, it should help the dough become fluffier and softer by adding fat to it from the inside. That is why fried onions (about a quarter of the volume) should be added to potatoes and rice, moreover, with the oil in which it was fried. Minced meat must also be fried with onions. If you don't like onions, add 150 g of soft butter to the finished filling and rub. The same can be done with a sweet filling.
Yeast dough ingredients
As for the dough, it can be made with different ingredients. You can use fresh milk, sour milk or water in general for the dough, as well as add vegetable oil, butter or margarine to it, use dry yeast or fresh. Some don't lay eggs at all. Each housewife has her own recipe. But the dough for soft pies and dry crumbly yeast pie is different. The dough for fried pies is also different from the dough for pies that are baked in the oven.
For pies, you need to take more eggs and butter (margarine). For 500 g of flour, add 3 eggs, butter or margarine - 200 g, sugar - two tablespoons, salt - one teaspoonful, 350 ml of milk, 25 g of yeast (if you use dry - 6 grams). In this case, the dough will be dry and crumbly.
Pies, which, on the contrary, should be airy and melt in your mouth, are prepared according to a different recipe. Sour pies that are kneaded on fermented milk products will be more magnificent. Put fewer eggs in the pie dough. For 500 g of flour and all the above proportions, one egg is enough. Sugar is one tablespoon. If pies with sweet filling - four spoons. But butter will need 300 g.
For butter-fried yeast pies, it is best to knead the dough in vegetable oil (half a glass to a pound of flour).
Dough preparation
It is best to make a dough, that is, let the yeast dough come up several times. First, the yeast is stirred in warm milk with sugar (all sugar, milk - 50 g). Then the egg is beaten with salt. Flour is added to it, then milk and melted (but not hot) butter. After all, yeast is added. To prevent the pies from being dry, you cannot beat the egg with sugar or butter.
And the last secret to guarantee softness and splendor. After removing the pies from the oven, brush melted butter on each side with a brush. Then place in a saucepan, cover with parchment paper, lid and let stand. Such pies will be soft, not dry and will last a long time without stale.
