Lean dough, in spite of its simplicity, is the most versatile and very common in cooking all sorts of pastries: bread, pizzas, open or closed pies and, of course, pies fried and baked. It goes well with different types of fillings, including non-lean ones. Cooking it is not at all difficult, as many think, and even an inexperienced housewife can handle it. But it is very important to create a favorable atmosphere, cook with pleasure, adding a pinch of courage, a piece of soul, and then everything will work out.
Ingredients:
Wheat flour - 500 g
Water - 250 ml
Dry yeast - 1 tsp l.
Sugar - 1 tbsp. l.
Salt - 0.5 tsp l.
Olive oil - 2 tbsp. l.
How to cook:
The set of necessary ingredients for making a lean yeast dough is very simple and accessible to everyone. To keep the work surface clean during the kneading period, it is more convenient to carry it out immediately in a bowl of sufficient capacity, taking into account the doubling of the dough volume.
Wheat flour always requires pre-screening. This procedure allows you to enrich it with oxygen, which has a beneficial effect on the rise of the dough and avoids lumps during kneading.
Warm up the water slightly. Its temperature should be comfortable for the yeast to "work". As a rule, not higher than 38 degrees (it can be a little cooler), if the manufacturer has not indicated other parameters on the packaging.
Dissolve granulated sugar and salt in water. Dissolve dry yeast in the resulting solution. There is no need to wait for the yeast cap to appear if there is confidence in the performance of the yeast.
First, pour half the flour into the yeast cocktail. Mix thoroughly with a whisk, fork or spoon.
The introduction of flour into the liquid component, and not vice versa, allows you to control its volume, due to the differences in its properties between producers, regions of residence, and so on.
Stir in the remaining flour in small portions. It may require less or more than the ingredients indicated, depending on moisture, gluten, and other factors.
The dough should be strong enough, while still sticking to your hands, but only slightly.
Make a small hollow in the dough by pressing with your hand, pour 1 tbsp into it. l. olive oil or any other oil without a pronounced odor. Tucking the dough up from the edges to the middle, knead until all the butter is mixed into it.
Add again 1 tbsp. l. oil and knead again. The finished dough becomes softer and no longer sticky.
Cover the dishes with the dough with cling film or close the lid and leave to ferment in a warm place for 1.5–2 hours, until the volume doubles.
Slightly knead the dough that has come up and you can start making pies. If plans change, wrap it in a bag and store it in the refrigerator.
The thermally cooked filling must be completely cooled before forming the pies. Allow ready-made semi-finished products to leave for 20-30 minutes before baking. Put the blanks on a baking sheet, slightly receding from each other.
If the finished dough still sticks when cutting, which can be affected by the properties of the flour, then when shaping fried pies you need to lightly grease the work surface and palms with vegetable oil, and in the case of cooking baked - dust flour.
Bon Appetit! Delicious pies for you!
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