It is difficult to imagine a hostess who would not have one or two recipes for yeast-free dough for pies in her cherished notebook. They can be fried or baked, but they are invariably in demand by both small and adult households. Therefore, recipes are passed from mother to daughter or from grandmother to granddaughter, then taken away by girlfriends, as a result, they settle for a long time in such notebooks. Most often, a baking powder is put in a yeast-free dough; sometimes pies are made with kefir; use serum as well; it happens - they add beer, mineral water; happens - pickle from pickles or sauerkraut. The main task is to simulate fermentation, which saturates the dough with carbon dioxide, and subsequently ensures the porosity of the crumb.
It is necessary
- - Wheat flour, premium;
- - corn starch;
- - eggs;
- - granulated sugar;
- - salt;
- - baking soda;
- - butter;
- - vegetable oil;
- - baking powder;
- - kefir or whey;
- - unfiltered beer;
- - cucumber pickle;
- - bowls;
- - spoons;
- - cutting board;
- - rolling pin;
- - knife.
Instructions
Step 1
For pies with sweet fillings - jam, fresh fruits and berries, dried fruits, cottage cheese mixed with candied fruits, make a dough with the addition of baking powder. You can buy it at any store. Usually sellers place such items in the grocery department, but in some cases, all small-piece goods are laid out at the checkout. Do not rush to get upset if you have not found or simply forgot. Baking soda slaked with vinegar will work just as well. In truth, it is soda that is its main active ingredient. It combines with acid (more often - citric or ammonium carbonate) and supplemented with some kind of ballast (more often - corn starch). Also, the baking powder can contain substances that provide baked goods with a beautiful color (artificial saffron) and smell (vanillin). Because of the possible addition of vanillin, baking powder is rarely added to a dough intended for savory pies. But pies with all kinds of sweet fillings when using it are obtained "with a bang." The dough recipe is completely uncomplicated. Sift 650 g wheat flour, add 10 g baking powder, 20 g granulated sugar, 5 g salt. Mix 3 eggs separately with 50 g of melted butter and 200 g of warm milk. Pour the mixture into the flour and knead to a soft dough. Due to the fact that the hygroscopicity of flour from different manufacturers can vary significantly, pour in the liquid in portions. The key to delicious pies is that the dough should not be steep when kneading.
Step 2
If you decide to bake savory pies and at the same time choose a dough recipe without yeast, you can recommend adding kefir or whey. In both cases, you will achieve the desired effect - the carbon dioxide contained in fermented milk drinks will help to achieve the desired effect of porosity. There is an important nuance here. The dough will be quite elastic if the kneading is continued a little longer than usual. At the same time, it will acquire the property that allows the finished pies to remain soft for several days and not stale. At the beginning of kneading, the dough prepared according to this recipe will be moist and lumpy due to the fact that it is prepared without yeast. But with the continuation of the proteins, the flour will better combine with kefir or whey, swell, gluten forms, as a result, the mass will become more homogeneous and begin to lag behind the hands. And there are ingredients for such a dough in every home: for 500 g of flour, take 70 g of corn starch, 30 g of sugar, 10 g of salt, 2 eggs and 250 ml of kefir heated to 40 degrees. Mix dry and liquid food separately, combine and knead the dough. Remember, it will feel a little damp for a while, but it will get the texture it needs as you continue to knead.
Step 3
Another recipe for pie dough involves adding beer. Buy a dark unfiltered for him, but be sure to pay attention that the drink is as fresh as possible. In some cases, the date of production can be seen on the bottle cap, but usually it is printed on the label on the back. Pasteurized foam is not suitable for our yeast-free pies. Even if it tastes quite decent, the task is to activate brewer's yeast, and this is beyond dreams for products after pasteurization. The dough according to this recipe requires compliance with the thermal regime. It is highly advisable to mix with closed windows and even vents. Mix 700 g of flour with 30 g of sugar and 10 g of salt, add a mixture of 2 eggs, 4 egg yolks, 200 ml of dark unfiltered beer heated to 35-40 degrees. Knead well, cover with cling film so that it touches the top edge, place for 2-3 hours in the warmest place in the kitchen. You can even leave it next to the stove, which has a distant burner, the main thing is to provide the dough for the pies with maximum rest.
Step 4
Prepare a yeast-free cucumber pickle dough for your snack pies. In every family where pickled cucumbers are harvested, this "life-giving" liquid remains after some time after opening the jar. Almost always, housewives pour it out, not assuming that thanks to the brine, you can get wonderful pies. All you need is to take 600 g of flour, 30 g of sugar, 5 g of salt and baking soda each, beat 3 eggs separately with 50 g of vegetable oil and 100 ml of cucumber brine, combine both mixtures and knead a rather soft dough. After it begins to lag behind the walls of the bowl, roll it into a bundle and place in the refrigerator for an hour. Then take it out, cut into small cakes weighing about 30-40 g, roll each thinly, lay the filling. It can be either cabbage fried with an egg, or boiled meat passed through a meat grinder, seasoned with fried onions, or mushrooms and potatoes, or cheese and ham. In any case, then you need to pinch the pies, put them seam down on baking paper, as an option - a baking sheet greased with vegetable oil, put in an oven preheated to 180 degrees, and when they are browned, serve without delay. By the way, although the dough in this recipe is prepared without yeast, it is very reminiscent of the traditional yeast dough.
