Jam pies are easy to prepare and have a rich taste. Try homemade blueberry jam pie - it's best made from yeast dough, garnished with a wire rack and sour cream cream. Properly prepared baked goods taste good both warm and cold.
Yeast dough: basic recipe
For a blueberry jam yeast cake you will need:
- 1 glass of milk;
- 15 g dry yeast;
- 3 glasses of premium wheat flour;
- 2 eggs;
- 1 tablespoon of sugar;
- 30 g melted butter;
- 0.25 teaspoon of salt.
For filling:
- 400 g of thick blueberry jam;
- 1 glass of sour cream;
- 1 tablespoon of sugar;
- 1 egg for lubrication.
Before kneading, the flour must be sieved, then the dough will turn out to be airy and fluffy.
Heat the milk and transfer to a large bowl or saucepan. Add sugar and dry yeast, stir and let the dough stand for a quarter of an hour. Then add salt, melted butter and lightly beaten eggs. Pour flour in portions and knead the dough. Collect it in a ball, place it in a heated saucepan and cover with a towel. Place the dough in a warm place for 1.5 hours.
When the dough rises, lower it with a spoon and let it rise again. Then place the dough on a floured board.
How to make a nice sweet cake
Divide the finished dough into two unequal parts. The large one will become the basis for the cake, and the smaller one can be used to make the sides and grate. Roll the dough into a layer on a floured board. Place it on a greased baking sheet. Brush the pie with jam - it should be thick enough. Don't skimp on the filling. To make the cake tasty, it is important to maintain the correct proportions between the dough and jam.
To prevent the jam from flowing onto the baking sheet, sprinkle the dough layer with potato starch and only then distribute the filling.
Roll out a smaller part of the dough and cut into narrow strips with a knife. They can be made curly by using a special round knife to create scallops. Arrange the strips on the cake in the form of a lattice and sides. Beat the egg and brush it over the wire rack for a delicious look.
If you don't have a scalloped knife, use kitchen scissors to make frequent parallel cuts in the strips.
Leave the cake for proofing for 15-20 minutes. Then place it in an oven preheated to 180 ° C. Bake the product until golden brown. If the cake is browned but the bottom remains moist, move the baking sheet to the lower level of the oven.
Carefully transfer the finished product to a wooden board and cover with a linen towel. Hot baked goods should rest for half an hour. Then cut the blueberry pie into small square or diamond-shaped pieces and serve with tea.
To make the cake more tender, after baking and cooling it can be greased with cream of sour cream, whipped with sugar. This "napkin" makes the baked goods more tender, keeps the cake soft and fresh.
