The secret of delicious homemade yeast baking lies, of course, in the recipe of the test. And on how correctly the proportions of components are kept and the technology of preparation is maintained, depends not only the splendor and airiness of the products, but also their taste qualities.
Equally important is the quality of the raw materials used. So, if yeast is used for the test, we pay special attention to their freshness. The expired shelf life of this product will become a guaranteed cause of failure in the preparation of the pie, its taste and appearance will be hopelessly spoiled. If you are not lucky, and the quality of the yeast has failed, you can try to remedy the situation and save the food by adding a portion of the new yeast, diluted in a small amount of milk with flour and mixing them into the dough.
Using the following recipes for yeast dough for pie, you can provide your family with delicious homemade cakes. It remains only to decide on the filling .
The recipe for a quick yeast dough for kefir pie
Ingredients:
- kefir - 250 ml;
- dry yeast - 20 g;
- vegetable oil refined - 125 ml;
- sugar - 40 g;
- salt - 1 teaspoon;
- Wheat flour - 480 g.
Preparation
To prepare a really fast yeast dough for this recipe, mix in a deep bowl sifted flour and dry yeast. In another suitable container, we dissolve sugar and salt in a warm kefir, pour in vegetable refined oil and mix. By joining the dry and liquid base we knead the dough, place it in a warm place and let it rise. If the temperature regime of the room is favorable, then it will take about forty minutes.
After that, the fluffy dough is kneaded and we form a pie or any other products from it.
Simple lean yeast dough for pies
Ingredients:
- purified water - 300 ml;
- wheat flour - 640 g;
- granulated sugar - 50-100 g;
- salt - 5 g;
- vegetable oil - 100 ml;
- pressed yeast - 35 g.
Preparation
Purified water is heated to a temperature of 37 degrees, we dissolve sugar and salt in it and dissolve the pressed yeast. Next, sift in small portions of wheat flour and start the dough. At the end of the batch, add the vegetable refined oil. The consistency should get a soft but not sticky mass, which we place in a bowl, cover with a clean cloth cut and determine the heat for about an hour. During this time, the dough should increase at least twice. After that, we shall double-check it well with our hands and leave it again. Repeated proofing allows a more gentle and soft structure of products with a shallower porosity.
Best yeast dough for pies
Ingredients:
- fresh milk or kefir - 250 ml;
- fresh yeast - 25 g;
- butter - 75 g;
- sugar - 85 g;
- salt - 5 g;
- Wheat flour - 480-520 g.
Preparation
Milk or kefir warm up to a temperature of 37 degrees, we dissolve in it a teaspoon of granulated sugar and dissolve fresh yeast. After fifteen minutes, when the mixture is slightly foamed, pour the remaining sugar, salt, mix, and, pouring in small portions beforehand
After that, place the dough in a bowl, determine it in a warm and cozy place, cover it with a clean towel or a tissue cut and leave it for forty minutes. After that, we make a warm-up and let them come back again for thirty minutes. Now for the preparation of one large pie we roll the dough into a layer about one centimeter thick and again leave it to ripen under the towel for one hour. Then fill the cake with stuffing and in thirty minutes we can send it to the oven.