There are few hunters to argue with the well-known proverb: "Red hut is not corners, but pies." The wonderful smells of baked dough in the house raise the mood of all the inhabitants. How to bake pies correctly? The most popular is, perhaps, yeast dough.
It is necessary
-
- 2-3 cups flour
- 20-25 grams of yeast
- half a glass of sour cream and melted butter
- 2 eggs
- 0.5 teaspoon salt
- 2-3 tablespoons of sugar.
- For minced meat: 0.5 kg minced meat
- bulb
- carrot;
- or small forks of cabbage
- 2-3 hard-boiled eggs.
Instructions
Step 1
For yeast dough pies to be tasty, fluffy and baked, you need it to fit well. For half a glass of warm water, take a teaspoon of sugar and 20-25 grams of yeast. Dissolve the yeast in warm sweet water and wait until it foamy. Mix half a cup of sour cream and melted butter, 2 eggs, diluted yeast, half a teaspoon of salt, 2-3 tablespoons of sugar (depending on the filling of the pies), gradually add a glass of sifted flour. Stir the dough with a spoon, cover and set for 20-25 minutes in a warm place. After the semi-liquid dough rises, add another 1.5-2 cups of flour and mix well. The dough should be smooth and elastic. Knead it with your hands oiled with vegetable oil. To make the dough tasty and rise well, you need to squeeze it at least 100 times. Place the pan with the dough in a warm place for 1.5-2 hours.
Step 2
After the dough has risen, decide what to do: one big pie or small pies. If there are pies, divide the dough into small pieces, roll it into balls and leave on a floured table for 20 minutes. The balls should increase in volume again. Roll them into tortillas, put the minced meat, shape the pies, pinch the edges and leave again for 15 minutes Do not be surprised that so often you have to leave the dough in a warm place: yeast dough needs warmth, warmth and warmth to make the pies fluffy, soft and tasty.. If you are going to make one large pie, divide the dough into 2 portions, large and small. Most will be the bottom of the pie, and a small portion will be the lid. If the pie will be filled with meat or vegetables, make the top solid. If the filling is sweet, divide the dough for the top into several pieces, roll them into long sausages and cover the top with a woven netting, of course, leave the dough to rise for the same time as for small cakes. You need to bake the cake on a baking sheet greased with vegetable oil. Grease the cake with butter before placing it in the oven, then it will be covered with a golden, shiny crust.
Step 3
Preheat the oven to 180 degrees. After the dough is slightly browned, reduce the temperature to 90-100 degrees so that it bakes from the inside and does not burn on the outside. Remove the finished cake from the oven and cover with a clean towel for 15 minutes.
Step 4
Cabbage filling: finely chop the cabbage and simmer under a lid over low heat, stirring often so as not to burn. Season with salt just before cooking, when the cabbage is soft. Add 2-3 finely chopped hard-boiled eggs to the filling. Minced meat can only be put in the pie when it is completely cooled. Minced meat: fry the onion, chopped into half rings, and the carrots grated on a coarse grater in a pan. When the vegetables are ready, add the minced meat and fry over low heat, stirring all the time with a fork to prevent the minced meat from drying out. When the filling is almost done, season with salt and add the minced garlic clove.
