There is not always the opportunity or the desire to cook patties on milk or kefir. In this case, our recipes for yeast dough for such baking on the water will be at hand. Using them, you do not even notice the substitution, so tasty will get your cakes.
Airy fast yeast dough for pies on water - recipe
Ingredients:
- wheat flour - 420-490 g;
- vegetable oil refined - 65 ml;
- granulated sugar - 45 g;
- pressed yeast - 25 g;
- salt - 5 g;
- purified water - 260 ml.
Preparation
A distinctive feature of this test is not only in cooking it on water. As you already noticed, in the list of ingredients there are no eggs and other skoromnye products, which will allow using such dough for the preparation of any lean baking . Despite this, the products are incredibly airy and tasty. However, we note that it is not worth it to cook pastry for future use, as it does not last long keeping the softness and freshness. If you still have the pies the next day, you can improve their taste by heating in the microwave.
We start preparing the pirozhka yeast dough on water as usual with dissolution in a warm liquid of yeast. Add the same sugar and salt immediately, let all the crystals dissolve, and pour in the vegetable oil. It must be absolutely odorless, i.e. refined. Next, pour in a small portion of sifted flour and knead thoroughly and intensively first with a spoon, and then hands, achieving a soft, but not sticky texture. It is not necessary to add more flour, it is better to keep a small stickiness, and blending is facilitated by greasing the palms with vegetable oil.
This yeast dough on the water is perfect for both fried pies and baked in the oven. But there is a slight difference in further cooking. For fried products, proofing is not needed. The baked goods must be kept warm in advance for forty minutes.
Fast and tasty yeast dough for patties on the water
Ingredients:
- flour - 485-525 g;
- vegetable oil odorless - 95 ml;
- granulated sugar - 70 g;
- pressed fresh yeast - 30 g;
- two chicken eggs;
- salt - 5 g;
- water filtered - 245 ml.
Preparation
When preparing the dough on the water, warm it to a warm state, and then add the yeast and mix well, so that they completely parted. Then pour in the sugar and stir the mixture until all the sweet crystals are completely dissolved. Now add the egg whipped with salt, sift the flour there and mix carefully, adding a vegetable oil without odor at the end of the batch. The texture of the finished dough should be necessarily soft with an allowable slight stickiness, which does not interfere with the formation of products, it is enough to only slightly spray them with flour. Such a dough should be kept warm in order to increase the volume by half and only after that you can make pies out of it.