Some difficulties in handling yeast frighten inexperienced chefs, and they, in turn, close to themselves any recipes with their use. And in vain, because the dough on a yeast basis is rightfully considered to be the most lush and porous. Within the framework of the following material, we will analyze the recipes of the yeast dough for patties in the oven, but this does not mean that only patties can be formed from such a basis.
Fast yeast dough for patties in the oven
Ingredients:
- water 255 ml;
- vegetable oil - 75 ml;
- granulated sugar - 35 g;
- instant yeast - 5 g;
- egg - 1 piece;
- flour - 420 g.
Preparation
As usual, the preparation scheme of the yeast dough begins with the preparation of a yeast solution consisting not only of the microorganisms themselves, but also of their sweetened warm water, the temperature that varies within 30-33 degrees. Combining all the ingredients, they are left for 10 minutes, then pour oil, beaten egg and begin to gradually add salted flour. After mixing the plastic and smooth dough, divide it into portions, form pies and leave them to rise for 15 minutes, after which you can start baking.
Recipe for yeast dough for patties in the oven
The basic yeast dough is prepared and at all without the addition of eggs and butter, that is, it is not fancy. It is this dough that we will discuss in the recipe below.
Ingredients:
- water 240 ml;
- granulated sugar - 35 g;
- instant yeast - 5 g;
- flour - 290 g.
Preparation
Hardly warm up and sweeten the water. Pour dry yeast into it and leave them to activate until a frothy cap forms on the surface of the liquid. Pass flour through a sieve and lightly salt (if you plan to prepare salty patties). Start pouring the flour to the yeast solution in batches, and when the whole dry mixture is gone - start kneading the dough by hand or using a special hook on the food processor. Elastic and malleable dough, transfer to a greased container and leave to rise in the heat until doubling in volume.
Custard yeast dough for pasties in the oven
Yes, you did not misinterpret, despite how fastidious the yeast is to temperature surges, on the coveted basis, amazing and light pies are obtained, not inferior to the usual crumbly dough by the airiness of the crumb.
Ingredients:
- flour - 430 g;
- water - 245 ml;
- granulated sugar - 15 g;
- instant yeast - 7 g;
- vegetable oil - 65 ml.
Preparation
Half the water is warmed to a warm state, and the second is brought to a boil. We combine flour with sugar, pour in a warm liquid, and after it - boiling water. Having mixed a homogeneous coma, we begin to infuse portions into it and drive in vegetable oil. As soon as the mixture becomes elastic and supple, you can immediately start forming. No proof in this recipe is required.
Yeast dough for patties in the oven
The best dough for pies is butter, with milk, eggs and butter at the base, as it is not only extremely fluffy, but it also keeps the filling perfectly, without sagging or becoming excessively crooked.
Ingredients:
- yeast - 7 g;
- milk - 480 ml;
- eggs - 2 pieces;
- Butter - 65 ml;
- granulated sugar - 45 g;
- flour - 495 g.
Preparation
Hardly heat (no higher than 33 degrees) and sweeten the milk. Put the yeast on the surface, let them disperse and foam, that is, activate. As soon as this happens, pass a flour through the sieve, attach it and make a hole in the center of the flour slide, into which you should pour the beaten eggs, melted butter and yeast solution. The kneaded dough is left to rise three times per hour, kneading after each proofing.