This is an absolute record! Quickly kneaded, cut and roasted a mountain of cabbage pies. These are my pies!
Ingredients:
1 sachet of dry yeast or 30 gr. fresh
350 ml of water (you can use milk - it will rise less, but it will be softer)
700 gr. premium flour
0.5 tsp l. salt
3 tbsp. l. Sahara
5 tbsp. l. vegetable oil
How to cook:
1. Boil water or milk and leave on the table. Or use already warm, even slightly hot liquids.
Add vegetable oil to hot water.
2. Pour a bag of the freshest dry yeast into the already warm liquid with oil or crush fresh yeast into a room temperature cube. Also add salt and sugar. Stir quickly.
3. Sift the flour in portions directly into the bowl with the butter mixture, kneading the dough first with a spoon. Flour may take more or less, it all depends on its freshness and quality.
4. While the dough is being kneaded, you need to turn on the oven. As soon as it heats up, reduce the heat to a minimum, open the door and put a bowl of dough on it for 10 minutes.
5. Prepare the filling: stew cabbage, chop apples or chop boiled eggs with green onions - in general, whatever you like.
6. The dough in the bowl will already noticeably begin to rise, which means it's time to start cutting.
7. Close the oven door and make the dough. Divide it into pieces, flatten it with flour hands and spread out the filling. Form pies.
Important! You should not be zealous with a rolling pin. Better to sculpt pies with your hands. With a rolling pin, you can slightly smooth the dough, but not much, because it has very little time to raise it!
8. Put the products on a baking sheet, greased with butter and sprinkled with flour or semolina.
9. Open the oven again, reduce heat and place a baking sheet with pies on the door. Leave on for 5-10 minutes.
10. The pies have risen - now they need to be greased with salted water, milk or whipped yolk.
11. Place the baking sheet in the oven itself and bake the pies behind the closed door at 180-200 degrees for about 25-30 minutes until golden brown.
12. Remove ready-made pies from the oven, remove from the baking sheet onto the wire rack or paper (newspapers).
And immediately cover with a clean towel soaked in hot water and well wrung out - the pastry should breathe. Leave for 5 minutes.
Done! Very fast and incredibly delicious. In an hour, you will definitely wrap up along with kneading, filling and pastries. And with experience, 45 minutes is enough!
The pies come out so tasty, soft and airy!
From this amount of dough, I got 1 full baking sheet of pies and 2 small pizzas.
They got it in an instant. Delight!
Enjoy your meal!
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Thanks for reading to the end!