There are probably few people who do not like baking. Entering a house that smells of pies, some especially mysterious aura reigns, it contains warmth, kindness and comfort.
Most often, our hostesses prefer yeast baked goods. There are a lot of ways to prepare it. I'll show you one of them: simple, budget, fast. This dough is only suitable for brass pies or tarts.
The most important secret of making delicious pies is your mood! The dough loves silence and warmth, create all the conditions and the result will not disappoint you!
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Ingredients:
Kefir - 1 tbsp.
Dry yeast - 7 gr.
Sugar - 1 tsp l.
Salt - 1/2 tsp l.
Vegetable oil - 100 ml.
Wheat flour - 3 glasses.
Step by step recipe:
To make yeast dough on kefir for pies, prepare all the ingredients according to the list. I used dry yeast, which can be replaced with live yeast in a 1 to 3 ratio. So, you need about 20 grams of fresh live yeast. Flour should be of the highest grade, it will need to be sieved 2 times.
Yeast must be activated, check its quality. Dissolve them in warm water (100 ml), add sugar and stir. Set aside in a warm place for 5-10 minutes.
Meanwhile, heat the kefir to 40 degrees. Pour vegetable oil into it and stir.
Let's return to our dough. After the time has elapsed, a "cap" should form on top - this means that the yeast is good and suitable for further use.
Pour the dough into kefir and butter and mix with a whisk or silicone spatula.
Sift half of the flour into the kefir mass.
Begin to stir with a spoon, gradually adding the rest of the flour.
When the dough becomes difficult to knead with a spoon, place it on a table covered with flour. Knead until it becomes soft and elastic, no longer sticking to your hands.
Transfer the dough to a bowl, cover with a clean towel or plastic wrap and set in a warm place for 30-40 minutes. I most often use a microwave oven for these purposes, naturally turned off. If your home is not very warm, you can put a bowl of dough in the oven with the light on. The main thing is that there are no drafts.
The dough should increase 2-3 times. If dry yeast was used, like mine, then re-proofing is not needed, but if it is live, then the dough should be kneaded and put for another 30 minutes in a warm place. After this time, it will already be possible to work with him.
The yeast and kefir dough is ready. It must be carefully kneaded and you can start sculpting pies.
Summing up, I want to say that it is this method of preparing the dough that I like most of all, I most often use it. The baked goods are “like fluff”, tender, weightless, fluffy and very soft. The patties do not stale and remain soft for several days. And, importantly, this is one of the most budgetary options for yeast dough. Instead of kefir, I often use sour milk, the result is the same. Try it yourself.
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