The pies made from it are incredible! Soft, lush and do not stale for a long time.
Dough ingredients:
3 tbsp. l. flour with a slide
250 ml warm water
10 gr. pressed yeast
1 tbsp. l. Sahara
For the test:
1 hour l. salt without a slide
1 tbsp. l. semolina
70 ml vegetable oil
350 gr. flour
Preparation:
1. Dissolve fresh yeast in warm water. Add flour and sugar for the dough. Beat with a whisk. Cover the dishes with a napkin and leave for 15 minutes. The yeast should "wake up".
2. Pour vegetable oil into the frothy steam and begin to introduce sifted flour, along with salt and semolina.
The kneading must be done first with a spoon, then with warm hands.
3. Be sure to knead the dough for at least 10-15 minutes and only then put it in a greased bowl and cover with a towel. Put in a warm place for 30 minutes.
4. Knead the matched dough on the table with a little flour. You can "poke" him a little, but not get carried away.
5. Cut the dough into balls, spread out on a table dusty with flour.
6. When the balls of dough increase in size, you can roll out and lay the filling on it.
Further, the obligatory proofing is 15 minutes.
7. Pies made of dough with the addition of semolina can be baked in the oven for 15-25 minutes at 180 degrees.
Or fry in a lot of vegetable oil.
By the way, fried foods are especially good with hearty fillings: potatoes, cabbage, rice, meat, eggs, etc.
It is still more delicious to make baked ones with sweet or light fillings inside: apple, sorrel, jam or jam, cheese, cottage cheese, etc.
Bon appetit and lucky pies!
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