Some people are very fond of pies with a wide variety of fillings. But, unfortunately, not everyone has the opportunity to mess around with the classic yeast dough for a long time: someone has a small child, someone spends a lot of time to the place of work and back. Therefore, they are forced to give up their favorite dish, preparing pies only occasionally, from time to time. But there are recipes for quick yeast dough, suitable for baking pies.
It is necessary
-
- milk;
- sunflower oil;
- eggs;
- Wheat flour;
- yeast;
- sugar and salt.
Instructions
Step 1
Heat 200 ml of milk, add 70 grams of yeast, mash thoroughly. You can also use dry yeast, for this you need one small packet. In another container, beat well two eggs with salt, sugar and three tablespoons of vegetable oil (add sugar and salt to taste). Add the whipped mixture to a bowl of milk and yeast. Mix all the ingredients well, you should get a homogeneous mass.
Step 2
Sift the wheat flour well, pour it in a heap on a large cutting board or in a large bowl, make a depression in the center. Pour the mixture in slowly in small portions, continuously stirring it with flour. To prevent the dough from sticking to your hands, moisten them with water or brush with vegetable oil.
Step 3
Transfer the dough to a bowl or saucepan and place inside a larger container, such as a bowl. Carefully pour hot water into the space between the walls of the containers, so that the dough appears as if in a water bath. You can do it differently: transfer the mass to a tight plastic bag, then, for reliability, into another bag. Tie the neck tightly and place in a pot of hot water. Of course, tie the neck in such a way that there is free space, because the dough should noticeably increase in volume. After about twenty minutes, remove the resulting mass from the bag. The dough can be used immediately to make patties.
Step 4
These proportions are rather arbitrary, because different types of flour absorb liquid in different ways. If the resulting dough seems too liquid to you, add a little flour to it; if, on the contrary, it is too thick, add a little milk and knead again until the consistency you consider optimal is formed.
