Pies are a treat that you will find on every table. They are baked both on holidays and on weekdays, and the range of fillings is endless. Whether a pie is tasty or not depends not only on the filling, but also on the dough, therefore, the sequence of the introduction of products during the kneading process and their quantity directly affects the final result.
It is necessary
-
- Deep bowl or saucepan
- corolla
- tablespoon
- beaker
- brush.
- For the test: 0.5 liters of milk;
- 100g sugar;
- 100g butter or margarine;
- 2 tablespoons of vegetable oil;
- 2 eggs;
- ½ teaspoon salt (no top);
- 1 bag of dry yeast;
- 1 kg of flour.
Instructions
Step 1
Soft dough for pies with a small amount of baking is prepared in a safe way. Pour milk warmed up to 30 ° C into a saucepan and dissolve yeast in it. Milk should not be hot, otherwise the activity of the yeast will stop and the dough will not ferment.
Step 2
Add salt, sugar, eggs to the resulting mixture, if pies with sweet filling, then vanillin, sifted flour, and mix for a few minutes until the dough becomes smooth and without lumps.
Step 3
Melt butter in a small saucepan over low heat, and already slightly cooled, pour into a container with dough and mix thoroughly. At the end of the batch, add vegetable oil, stir in the same way and place in a warm place for fermentation. The normal temperature for fermentation is considered to be 28 - 30 ° C, with a decrease in temperature, fermentation slows down, with an increase it accelerates. At temperatures below 10 ° C and above 55 ° C, fermentation stops altogether.
Step 4
When the dough has doubled, this is after about 2-2.5 hours, depending on the number of kneaded norms, make it knead. Perform the second workout in 40-50 minutes. Fermentation is considered complete if the dough begins to settle after the maximum rise. After the second kneading, place the dough on a floured table.
Step 5
Knead the fermented dough thoroughly with your hands, after sprinkling it with a small amount of flour, as well as your hands so that the dough does not stick. If the dough is thin, sprinkle some flour on the cutting table. Knead the dough until it is smooth and smooth and easy to come off your hands.
Step 6
Next, roll the dough into a rope and cut it into even pieces. Roll each piece into a ball and place on a floured table and let stand for 10 minutes. Then use a rolling pin to roll each ball into a round cake and on top of one half of it, put the filling, ready by this time, already. Cover the filling with the second half of the dough so that a crescent-shaped patty is formed. Pinch the edges tightly and turn the cake over so that the seam is at the base of the product. Tuck the elongated part of the dough from the ends of the cake under the bottom, put it on a baking sheet greased with vegetable oil, and put in a proofer for 20 - 30 minutes in a warm, damp place, covered with a napkin. This must be done in order to prevent the surface of the cake from drying out and cracking during additional fermentation during proofing. At home, this result can be obtained using a thin wet cloth, covering a baking sheet of pies with it.
Step 7
Then start baking or frying pies. Bon Appetit!
