Despite the apparent identity, pies and pies are completely different baked goods, because they carry different ideas. A pie is something that you can eat on the run - buy it in a stall near the subway and, burning yourself, quickly wash it down with coffee from a paper cup - in a word, a product for a snack. The cake is usually large, you can't eat it on the go, it involves gathering a family or a friendly company around you, traditional tea drinking, pleasant long conversations - a kind of symbol of patriarchy. What a pity that the culture of such pies is gradually being squeezed out of the understandable category of home culinary skills, which were carried by our grandmothers (and to a lesser extent, mothers). But baking a good pie is not so difficult!
It is necessary
- - Dry yeast - active or instant;
- - premium wheat flour;
- - eggs;
- - vegetable oil;
- - butter or margarine;
- - sour cream;
- - milk;
- - salt;
- - sugar;
- - bowls;
- - pan;
- - the spoon;
- - cutting board;
- - rolling pin;
- - baking sheet;
- - oven;
- - baking paper.
Instructions
Step 1
Once you've decided to bake a dry yeast pie, decide what kind of yeast you need. Their main task is to imitate the natural process of dough souring, which from time immemorial inevitably, but rather a long time passed under the influence of heat. (In the old days, they put a dough and “fed” it for several days in order to eventually obtain fermentation - saturation with carbon dioxide; with the help of yeast we do this in a few hours.) In modern bakery, yeast - living microorganisms, artificially bred, is grown, dried and use, for the same purpose, for which the grandmother from the fairy tale "Kolobok" scraped the bottom of the barrel - so that in the fresh, just put dough, they did all the work that is expected of them.
Step 2
Be aware that there are two main types of dry yeast - active and instant. The first assumes an unpaired kneading method, the second one is unpaired. Yeast also has a gradation according to purpose. Some are suitable for traditional yeast dough and interact with flour, water and a small amount of fat, literally with a spoon or two, they can no longer overpower. Others are generally not able to work in an environment where there is fat, so they are more suitable for the simplest baked goods. Still others are their antipodes, they readily multiply even where fat is not the easiest option - butter or margarine; such dry yeast is suitable for butter dough.
Step 3
For a savory pie, choose the classic instant dry yeast. Kneading the dough for such a cake can take place quite quickly, but whether it will need to stand for several hours directly depends on the presence or absence of fat in the recipe. Quite often, in this case, professional bakers ignore proofing, reducing the number of technological operations, greatly simplifying and speeding up baking. In addition to pies, the base for pizzas is sometimes made in this way. For 600 g of pre-sifted premium wheat flour, take 10 g of dry instant yeast, 12 g of sugar and salt each, mix until all the ingredients are evenly distributed throughout the mass. Separately combine 2 eggs with 200 g of warm milk. Pour the liquid mixture into a dry mixture, knead an elastic homogeneous dough. If it sticks to your hands, use a little more flour.
Step 4
Collect the dough for the pie according to this recipe into a lump, transfer to a cutting board, previously dusted with flour, divide into two unequal parts. One is the future top, the other is the bottom. Roll it out. Cover the baking sheet with baking paper, transfer part of the dough with a rolling pin, put the filling, do the same with the top. Brush with egg yolk and bake until golden brown. As a filling for pies made from simple dough, kneaded with instant dry yeast, cabbage with an egg is suitable; minced meat with fried onions; smoked cod with herbs and rice.
Step 5
For the pastry, purchase the appropriate active dry yeast. By the way, in some cases, not only sweet, but also savory pies are made from such a dough, including those with the classic fillings described above. It assumes a two-phase (sponge) kneading method and the presence of vegetable or animal fat in the recipe. The essence of the technology is that in the first phase the yeast is activated in an environment where there is no fat, gain strength due to the presence of flour and sugar in the dough, as well as the observance of a fairly high temperature at the level of 35-40 degrees. Then, already "grown", are transferred to the container for the second (main) phase of mixing.
Step 6
Use this recipe to bake a pie with apples or lemon; cranberries mixed with raisins or jam; cottage cheese or prunes with chopped walnuts. From savory pies, you can also choose any combination of fillings at your discretion. For dough, sift 50 g of flour, add 15 g of sugar, 7 g of salt and 10 g of active dry yeast. Heat 200 g of milk to 40 degrees and add to dry ingredients. Stir very well to avoid lumps. Cover the dough and leave to rise in a warm place for about 30-40 minutes. As a rule, this time is enough for a “hat” to form on the surface - it is hard not to notice it, so you will immediately understand what it is about. In a saucepan where you will make the main batch, mix 2 eggs with 70 g of melted butter or margarine and 50 g of sour cream. Pour in the dough, mix well and gradually add 650 g of sifted flour.
Step 7
Knead the dough with a spoon, when it becomes difficult - use your hand. At this stage, you can use the combine, but only your hand is able to feel how much the dough has "taken" - is it too steep or, on the contrary, whether you need more flour to be added to it. The finished yeast dough for the pie, kneaded by the sponge method, should be a little sticky and stick a little to the sides of the pan - after all, it still needs time to reach. Form a ball out of the dough, cover with a lid or cling film, leave in a warm place for an hour or two. Butter dough rises a little longer than cooked without baking, but also in a two-phase way. Therefore, when approaching, it will be necessary to knead it and leave it to come up again. Then proceed as described in the previous recipe.
