Lack of time is not an excuse in case you want to start cooking homemade cakes, because with the following recipes for kneading and ripening the test will take no more than half an hour and haste will not affect the final result.
Quick yeast dough for pies
If you are working with yeast, saving time will not do you good, otherwise, yeast just does not have time to start your life before you start baking, so the minimum time to mature the test varies within half an hour.
Ingredients:
- vegetable oil - 30 ml;
- granulated sugar - 25 g;
- water 240 ml;
- yeast - 7 g;
- egg - 1 piece;
- flour - 285 g.
Preparation
Before you make a quick pastry dough, sweeten the warm water and dilute the dry yeast. Pour the yeast solution into the hole, done in the center of the sieve of sifted flour, there also add oil, eggs and a good pinch of salt (if you are preparing pies with a salty stuffing). After mixing the dough, leave it warm for about 20 minutes. Then form the patties, let them stand for another 10 minutes and send them to the oven.
Fast dough for fried pies
At the heart of this test is no yeast, it is prepared on soda, and therefore a long time for proofing is not required: 15-20 minutes in a cool and you can proceed with the formation.
Ingredients:
- kefir - 240 ml;
- egg - 1 piece;
- flour - 460 g;
- butter (or margarine) - 115 g;
- soda - 1/2 tsp.
Preparation
Pass the flour through a sieve, salt it if you are making pies with a salty stuffing, and make a "well" in the center. Egg whisk so as to break the integrity of the yolk, add yogurt, whisk again and pour melted, but chilled, butter. Put in the soda and mix the dough. Put the lump in the fridge while preparing the filling.
Quick dough for milk patties
It is known that the most fragile dough is always obtained from dairy products. You can check this by implementing the following recipe for crispy and melting pies on the milk dough.
Ingredients:
- milk - 480 ml;
- vegetable oil - 35 ml;
- soda - 1 teaspoon;
- flour - 890 g.
Preparation
Pass the flour through a sieve, combine it with soda and add a teaspoon of salt or sugar, depending on what pies with what stuffing you intend to cook. Pour cold milk to the flour and mix the dough. As soon as the dough of the dough becomes elastic, put it into the cool for 15 minutes, and then proceed to making pies.
Milk dough does not rise too much after roasting, and is therefore ideal for those who prefer pies on a thin and crispy basis with a maximum filling.
Fast dough on kefir for pies
Dough on yogurt can become harsh and sticky after cooking, and therefore there are ready-made pies are better than hot and do not leave to lie, then it will be possible to experience all the delights of the following recipe.
Ingredients:
- kefir - 65 ml;
- sour cream - 40 g;
- eggs - 2 pieces;
- flour - 175 g;
- soda - 1 teaspoon.
Preparation
Combine the yogurt together with sour cream and beat them to the sour-milk mixture of eggs, salt, add soda and, gradually pouring in the flour, mix a smooth and lyping dough. Before forming, a quick pastry dough should be kept cool for at least 10 minutes, but it is perfectly stored and becomes more supple and elastic with time. Having formed pies, you can fry them in deep frying or bake in the oven, but keep in mind that the dough on this recipe is not capable of retaining moisture, and therefore fresh fruit and jam in the composition is best replaced with vegetable fry, minced meat, cottage cheese.