Yeast dough of all types is most widely used in the preparation of pies, both fried and baked. Kneading it at home is not difficult and you only need three ingredients: flour, water and yeast.
However, it is enough to replace the water with curd (cheese) whey to make the dough airier. This product, having the ability to beneficially influence the process of dough formation, improves its viscosity and plasticity, and with its fermented milk fermentation supplements alcoholic (yeast) fermentation, thereby enhancing the process loosening.
From such a dough, you can make not only pies, but also pies, pizza and even bagels. You can use any filling according to your mood: savory or dessert.
Ingredients:
Curd serum - 200 ml
Dry yeast - 1 tsp l.
Sugar - 1 tbsp. l.
Salt - 0.5 tsp l.
Wheat flour - 500 g
Olive oil - 2 tbsp. l.
Preparation:
Step 1: Prepare the required ingredients according to the list. For a better rise of the dough, wheat flour must be sieved through a sieve before kneading, thereby enriching it with oxygen.
Step 2: In order not to transfer the dough from one container to another, it is better to immediately take a convenient bowl, taking into account the increase in its volume during proving. Dissolve granulated sugar and salt in warm whey.
Step 3: Add dry yeast and dissolve. For their comfortable work, the serum temperature should not exceed 38 degrees. A very cold drink will increase the rising time.
Step 4: First pour half the volume of sifted wheat flour into the yeast solution, knead. Then stir in the remaining volume. The dough is strong enough.
Step 5: Add 1 tbsp to it. l. olive or other vegetable oil, whatever is on hand. Knead thoroughly. Pour in 1 tbsp. l. and knead again thoroughly so that all the butter mixes into the dough.
Step 6: Tighten the container with the dough with foil and leave to ferment in a warm place for 1.5–2 hours. The volume should double in the allotted time. Slightly knead the dough that has come up and you can start making pies, or wrap it in a bag and put it in the refrigerator if plans have changed.
Step 7: If the filling used was heat treated, then it must be completely cooled beforehand. Before baking, semi-finished pies should be spaced 20-30 minutes. Spread the workpieces on a frying sheet, retreating from each other 1.5-2 cm.
The finished dough does not stick when cutting, but due to the differences in the properties of the flour, this can happen. In this case, to form fried pies, you need to lightly grease the work surface and palms with vegetable oil, and to prepare baked ones, you can dust it with flour.
If desired, to add gloss to the baked pies, just before baking, brush them with whipped yolk, egg white, whole egg or a mixture of yolk and milk (1 tbsp) using a cooking brush. l.).
Delicious pies for you!
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