Flour dough. How to make perfect dough

The dough is very tricky. In search of the perfect recipe, housewives turn their kitchens into real ones. research laboratories. Weigh, mix, knead... Meanwhile, the number of instructions in the cookbook is increasing, and not all of them can be deciphered. But today, I assure you, you will find what you were looking for.

Recipe for a simple and tasty dough

Now, to prepare a delicious dish, you do not need to review dozens of pages. Editorial "So simple!" did it instead of you and collected in one article 6 simple and proven test recipes. Salty, puff, shortbread, for pancakes, cakes and pies! It remains only to come up with the filling.

Quick puff pastry

"Sloika does not like a warm board and a cold oven", - my grandmother used to say when she baked pastries using this the easiest recipe for delicious puff pastry. All ingredients, except for butter, should be straight from the refrigerator.

Ingredients

• 500 g flour
• 200 g butter
• 250 ml kefir
• 1 egg
• a pinch of salt

Cooking

Dough for dumplings

©DepositPhotos

Ingredients

• 500 g flour
• 2 eggs
• 200 ml cold water
• 1 st. l. vegetable oil
• 0.5 tsp salt

Cooking

classic biscuit

To make the biscuit perfect, do not ignore any point from the cooking instructions. Do not look into the oven during baking and grease only the bottom of the mold with butter, so the dough will rise evenly.

©DepositPhotos

Ingredients

• 180 g flour
• 4 eggs
• 100 g sugar
• 15 g vanilla sugar
• 1 tsp baking powder
• oil for greasing the mold

Cooking

Quick yeast dough

This easiest pie dough recipe, buns, buns, pies or pizza. It is intended for those who have little time and no time to engage in dough.

©DepositPhotos

Ingredients

• 1 st. l. dry yeast or 50 g pressed
• 2 tbsp. l. Sahara
• 3 art. flour
• 300 ml warm water or milk
• 1 tsp salt
• 1/3 st. vegetable oil

Cooking

shortcrust pastry

This is the basis for any cookies, tartlets, cheesecake. It turns out delicious, it cooks very quickly. Optionally, you can add any flavoring, lemon zest, ground nuts, cocoa. And if without sugar, this dough can be used for open jellied pies.

©DepositPhotos

Ingredients

• 3 art. flour
• 250 g butter
• 1 st. Sahara
• 15 g vanilla sugar
• 1 tsp baking powder
• 2 eggs
• a pinch of salt

Cooking

Dough for thin pancakes

It turns out always and does not stick to the pan.

Ingredients

• 2 tbsp. flour
• 5 eggs
• 2 tbsp. l. vegetable oil
• 2.5 st. milk
• salt and sugar to taste

©DepositPhotos

With a mixer or whisk, mix all the ingredients except the oil, add it at the very end. Let stand 15 minutes and stir again. Fry pancakes, pouring a small amount of dough into the pan.

Dough for fluffy pancakes

These pancakes are perfect. There is no point in looking for a better recipe, everything is thought out to the smallest detail. All dough ingredients should be at room temperature.

©DepositPhotos

You will need

• 0.5 l kefir
• 2 eggs
• 0.5 st. Sahara
• 2.5 st. flour
• 1.5 tsp baking powder
• a pinch of salt

Cooking

1. Mix liquid ingredients with sugar with a whisk. Then gradually add flour and baking powder to them. The consistency of the dough should be like thick sour cream.
2. Mix very well and leave for 30 minutes. No more stirring the dough!
3. When bubbles form on the surface, you can start frying the fritters. Carefully pick up the dough, starting from the edges, so as not to release air bubbles.
4. Fry the pancakes over medium heat under the lid until the first turning. Turn over, do not cover with a lid.

The most important ingredient in making the perfect dough is a good mood. The dish will not turn out tasty if you cook it with a sad look. Even if time is running out, but you really want something delicious, I recommend cooking.

For the holidays, I don’t buy store-bought cakes, and I don’t advise you, dear readers. you can always cook at home. To create the perfect biscuit, you don’t need so much: flour, an egg and boiling water.

I wish you only successful results in baking! Write to us in the comments delicious pasta recipe We really appreciate helpful tips from our readers!

Alexandra Dyachenko is perhaps the most active editor of our team. She is an active mother of two children, a tireless hostess, and Sasha also has an interesting hobby: she loves to make impressive decorations and decorate children's parties. The energy of this man cannot be put into words! Dreams of visiting the Brazilian carnival. Sasha's favorite book is "Wonderland Without Brakes" by Haruki Murakami.

This is a wonderful dough, just a lifesaver. Cooking it is elementary, probably, and 10 minutes is a lot ... and the result is incredible, soft and crispy at the same time, layered and tasty. You don't need to layer anything, roll it out, you don't need a lot of movements. I just mixed everything in turn and sent it to the refrigerator. If you are going to cook something for several days, it will be perfectly preserved in a bag, in the refrigerator, if you are preparing for future use, then you can send it to the freezer. Another plus of it is that the ingredients are approximate, we can perfectly replace sour cream with kefir or yogurt, add flour if it sticks a little to your hands. We also use any fat or combine it, you can take margarine, butter, lard, whatever. It rolls out very easily, as the dough is soft and elastic. From this norm you will get puff tongues with a caramel crust, 4 baking sheets. My friend used to cook a kurnik from this dough and said that she would never cook with store-bought again, it turned out much tastier. A recipe from my mother's cookbook, for which many thanks to her.

Do you want to pamper your household with fragrant homemade cakes piping hot, but you have neither the time nor the desire to mess with yeast? Then cook something original using yeast-free dough, because it is also great for various pastries: you can bake from it both delicious in the oven or a luxurious pie with any filling, as well as fragrant fried pasties, pasties, donuts, buns. The main thing is to know some of the subtleties of kneading different types of dough without yeast, which you can get acquainted with below.

How to make dough without yeast

The yeast-free base for baking is prepared very easily and quickly, because it does not need to be given time to rise - you just need to knead and you can immediately begin to form products. True, in some recipes it is better to use chilled dough, but, as a rule, this process does not take more than 20-30 minutes. Do you think yeast-free pastries cannot be fluffy and airy? How else can it be, because the main ingredient responsible for raising products in the oven or in a pan is baking soda, which will give them the necessary splendor.

Soda is not used only for simple unleavened dough, while other types of baking base without yeast suggest its presence in the composition. Depending on the main ingredients used in a particular recipe, quick dough without yeast is divided into the following varieties:

• Fresh- kneaded from the minimum amount of products: water, salt, flour, although in some recipes the dough includes an egg. Universal for dumplings, dumplings, pasties, pizza, noodles.
• On kefir, milk, curdled milk or fermented baked milk- the lightest, softest and most tender dough for pies without yeast. Such baking due to the reaction of soda with the main liquid dairy ingredient turns out to be lush and airy.
• - a type of yeast-free base, which implies the presence in the composition of the muffin: eggs, sugar, sour cream, fats of vegetable or animal origin. Suitable for baked pies with sweet fillings, muffins, biscuits.
• Custard- prepared by heating and mixing the main ingredients over a fire. Fresh custard base is used for dumplings, pasties, pies. Eclairs, cakes, profiteroles are baked from the variety with fat and eggs.
• Puff- thanks to a special kneading technology and the presence of butter in the recipe, baking from a puff yeast-free base turns out to be tender, porous, crumbly.
• - a yeast-free base of flour and sugar with the addition of fats, but without baking powder. Due to the large amount of fat, baking from it is characterized by crumbliness, friability, extraordinary airiness. Suitable for cookies, tarts, cheesecakes.

yeast-free dough recipe

Each experienced housewife in her culinary arsenal has a proven good yeast-free dough recipe for various types of pastries. If you are just starting your journey to the heights of confectionery art, you can use the step-by-step recipes for yeast-free bases with photos below, which are suitable for delicious pies with meat, fish, vegetable or other unsweetened fillings, as well as fragrant buns with jam or berries, cheesecakes, cookies and even pizza.

On kefir

• Cooking time: 30 minutes.
• Number of servings: for 1 pie or for 18-20 pies.
• Calorie content of the dish: 215 kcal.

A yeast-free base for baking on kefir is considered an ideal dough option for fried pies, pies and pies in the oven, buns, pizza, bread. Many call it lazy, because this option is characterized by quick preparation and a minimum set of products. Novice housewives can adopt the following simple and very easy recipe.

Ingredients:

• kefir - 400 ml;
• baking soda - 1 tsp;
• salt - 2/3 tsp;
• sugar - 1.5 tbsp;
• chicken egg - 1 pc.;
• vegetable oil - 80 ml;
• wheat flour - 0.5 kg.

Cooking method:

1. Pour kefir into a deep container.
2. Add soda and mix thoroughly so that it is well extinguished in an acidic environment.
3. Put salt, sugar, egg, vegetable oil in a bowl. Stir with a fork along with kefir until smooth.
4. Start gradually introducing the pre-sifted flour, constantly stirring the mass with a fork.
5. When it becomes difficult to stir with a fork, proceed to kneading by hand until you get a soft, not very stiff dough.
6. Collect the mass in a lump, wrap in cling film and leave for 20 minutes.

On milk

• Cooking time: 25 minutes.
• Servings Per Container: 1 serving.
• Calorie content of the dish: 236 kcal.

An excellent analogue of the kefir yeast-free base for pies is the dough without the use of yeast in milk. The absence of acid in the liquid does not spoil it at all, but makes it more tender, crispy and fragrant after baking. The mixing technology is slightly different from the previous version in the order of mixing the products.

Ingredients:

• wheat flour - 3 tbsp.;
• salt - 1/3 tsp;
• soda - 1/3 tsp;
• chicken egg - 1 pc.;
• vegetable oil - 2 tablespoons;
• milk - 1 tbsp.

Step by step preparation:

1. Heat milk to 35-40 degrees.
2. Sift all the flour into a deep bowl, make a notch at the top.
3. Add salt and soda.
4. Beat the egg, pour in the vegetable oil and stir.
5. Then pour warm milk into the egg-flour mixture in a thin stream.
6. Start kneading the dough gently in the bowl with a silicone or wooden spatula, then transfer to a floured work surface and continue kneading with your hands. The mass should be tender, elastic and obedient.
7. Cover with a thin clean towel and leave for 10-15 minutes.

Yeast-free pizza dough

• Cooking time: 8 minutes.
• Servings Per Container: 2 servings.

Do you want to treat your family to a delicious and interesting dish? Why don't you make pizza for dinner? Different types of yeast-free bases are suitable for it, but it will give it not only an impeccable taste, but also help to make the cake thin and crispy, like in a real Italian restaurant. The main thing is to strictly follow the following recipe.

Ingredients:

• wheat flour of the highest grade - 2 tbsp.;
• salt - 0.5 tsp;
• vegetable oil - 1 tbsp;
• steep boiling water - 1 tbsp.

Cooking method:

1. First, sift the flour, mix it with salt.
2. Then vegetable oil is added to a small recess, stirred.
3. A glass of boiling water is poured into the dry base, then quickly mixed with a wooden spatula.
4. After two minutes, the mass is transferred to the work surface and the dough is kneaded, which remains obedient, but does not stick to the hands.

Butter

• Servings Per Container: 1 serving.
• Calorie content of the dish: 261.5 kcal.

For baking muffins, muffins, sponge cakes and other sweet dishes intended for dessert, a rich, yeast-free mass is perfect. The necessary splendor of baking from it is provided by soda or baking powder, which is not afraid of all the "heavy" ingredients in the composition - sugar, eggs, fats. Such a yeast-free base turns out to be incredibly light, sweet, fragrant.

Ingredients:

• eggs - 3 pcs.;
• sugar - 2/3 st.;
• drinking yogurt - 0.5 tbsp.;
• margarine - 75 g;
• salt - a pinch;
• baking powder for baking - 1 tsp with top;
• flour - 2.5 tbsp.

Cooking method:

1. Pre-sift the flour, mix it with salt and baking powder.
2. Melt and cool margarine slightly.
3. Beat eggs with sugar in a steep foam using a whisk or mixer.
4. Introduce fat and drinking yogurt (or another fermented milk product) into the sugar-egg mixture.
5. Whipping the liquid at minimum speed, gradually introduce the dry mixture, bringing the consistency of the mass to a thick homogeneous state.

Puff

• Cooking time: 3 hours.
• Servings Per Container: 1 serving.
• Calorie content of the dish: 272 kcal.

If you love puffs, but hate messing around with dough, be sure to include in your cookbook a recipe for making the most delicate puff pastry on margarine and yogurt without the use of yeast. From such a base, you can bake puff buns with different fillings, tubes with cream, baklava, or use it to make one big, beautiful pie.

Ingredients:

• flour - 0.5 kg;
• cream margarine - 250 g;
• chicken egg - 2 pcs.;
• salt - 1/3 tsp;
• curdled milk - 200 ml.

Cooking method:

1. Grate the pre-chilled margarine on a coarse grater directly into the sifted flour.
2. Crack the eggs into a bowl, add salt, beat a little with a fork.
3. Add eggs and yogurt to the margarine-flour mixture, mix quickly until a thick homogeneous mass is obtained, but do not knead.
4. Transfer the lump into a plastic bag, place in the refrigerator for several hours.
5. After a couple of hours of exposure in the cold, the base is rolled out with a rolling pin into a layer 2-3 ml thick, a small piece of butter or margarine is rubbed on top of it, folded into an envelope and rolled out again.
6. To get a beautiful layered structure, roll out, sprinkle with grated butter and fold the dough with an envelope 5-6 times.

Yeast-free dough with cottage cheese

• Cooking time: 10 minutes.
• Servings Per Container: 1 serving.
• Calorie content of the dish: 311.5 kcal.

Delicate, crumbly, melting in the mouth products are obtained on a yeast-free curd base, from which you can cook bagels, cookies, rolls and other pastries with or without filling. The recipe is very simple and easy, even a young schoolgirl hostess can handle it. For a successful test, you need to choose the right cottage cheese - take a small, soft, crumbly one, or first wipe it through a full.

Ingredients:

• flour - 2 tbsp.;
• sugar - 0.5 tbsp.;
• cottage cheese - 200 g;
• soda - 1 tsp;
• salt - a pinch;
• sunflower oil - 75 ml;
• liquid sour cream - 75 ml.

Cooking method:

1. In a separate bowl, sift flour, mix with soda.
2. In a deep bowl, mix sugar, sour cream, salt, fat.
3. Add cottage cheese to the previous ingredients, grind thoroughly.
4. Gradually adding the dry mixture, knead a soft but not sticky dough.

What can be prepared from yeast-free dough

Given the fact that the yeast-free base for baking exists in many versions, it can be used to prepare a huge number of tasty and healthy dishes. It can be:

• , berries, cottage cheese, vegetables;
• or other savory meat pies;
• and other types of pastries with fish;
• fried pies, cakes;
• sweet buns, succulents, cheesecakes;
• bagels, croissants, rolls;
• , brushwood;
• cupcakes, muffins, biscuit cake layers;
• and many other delicious flour products.

A pie with cabbage

• Cooking time: 50 minutes.
• Servings Per Container: 4 servings.
• Calorie content of the dish: 263 kcal.

A classic of the genre in Russian cuisine is cabbage pie. The vegetable can be taken both fresh and used in fried, stewed or pickled form. In any case, such pastries will appeal to all cabbage lovers without exception. If you want to cook a light, yeast-free version, it is better to take liquid dough for a yeast-free pie, on sour cream. You can use the following recipe.

Ingredients:

• cabbage - 250 g;
• butter - 40 g;
• spices - to taste;
• flour - 2 tbsp.;
• sour cream - 1 tbsp.;
• chicken eggs - 2 pcs.;
• soda and salt - 0.5 tsp each

Cooking method:

1. Finely chop the cabbage, simmer in a pan or in a slow cooker with butter until soft.
2. Salt, add spices to taste.
3. For a yeast-free base, mix sour cream, salt, soda, eggs and flour. Mix thoroughly.
4. Grease a baking dish.
5. Put all the cabbage, then pour the prepared liquid base.
6. Bake at 200 degrees for 25-30 minutes.

fried pies

• Cooking time: 55 minutes.
• Servings Per Container: 5 servings.
• Calorie content of the dish: 286.6 kcal.

The most delicious dish from childhood is always grandmother's pies with different fillings, fried in a pan. Preparing such a delicacy will not be difficult, and it will not take much time. Moreover, yeast-free pies are obtained no less tasty and lush than their counterparts cooked with yeast. The most affordable option is from kefir dough. Fillings can be used completely different to your taste and discretion.

Ingredients:

• kefir - 350 ml;
• salt - 1 tsp;
• soda - 1 tsp;
• sugar - 3 tsp;
• sunflower oil for the base - 2.5 tablespoons;
• flour - 400 g;
• oil for frying - 200 ml.

Cooking method:

1. Mix kefir with sugar, salt and soda.
2. Add oil, stir.
3. Gradually add pre-sifted flour. Knead until you get a soft elastic mass.
4. Cover with cling film, hold for 25-30 minutes in the cold.
5. Divide the whole lump into 20 identical balls.
6. Roll out each ball not very thinly into a cake, put a tablespoon of the filling in the middle, pinch the edges and form a pie.
7. Fry the pies in a pan in a large amount of fat until golden brown on both sides.

Kurnik

• Cooking time: 1 hour 30 minutes.
• Servings Per Container: 6 servings.
• Calorie content of the dish: 412 kcal.

Another traditional Russian pie is kurnik. Our great-grandmothers prepared such a delicacy as a decoration for the festive table and even instead of a wedding cake. The filling for it always remains the same - it is pre-cooked chicken meat. It, if desired, can be mixed with other products - boiled eggs, rice, herbs, fried onions, mushrooms, each time giving the taste of the dish new interesting notes. Below is a classic recipe with onions and mushrooms in a yeast-free milk base.

Ingredients:

• milk - 350 ml;
• salt - 1 tsp;
• soda - 0.5 tsp;
• chicken eggs - 3 pcs.;
• margarine - 100 g;
• flour - 4 tbsp.;
• chicken fillet - 700 g;
• mushrooms - 300 g;
• onion - 2 pcs.;
• butter - 80 g.

Cooking method:

1. Prepare the filling: chicken fillet, mushrooms, onion cut into large cubes.
2. Fry the whole place in butter until tender. Salt, season with spices to taste.
3. Melt margarine. Cool it down a bit.
4. Sift flour into a large bowl, add salt and soda, mix.
5. Introduce the eggs there, carefully pour in the warmed milk. Mix with a spatula.
6. Add margarine and knead the dough.
7. Let the base stand for 20 minutes, covered with cling film or a clean towel.
8. Divide the mass into two uneven parts - approximately 2/3 and 1/3.
9. Roll out most of it with a rolling pin into a layer 1-1.5 cm thick. Put it in a form greased with vegetable oil, making low sides.
10. On a yeast-free basis, place the filling in the form of a slide.
11. Roll out the rest of the mass into a layer 1 cm thick, cover the cake with the filling with it.
12. Pinch the edges, make a small cross-shaped incision on the top of the pie with a knife.
13. Send to an oven preheated to 180 degrees. Bake until golden brown for 40-45 minutes.

Pie with apples

• Cooking time: 65 minutes.
• Servings Per Container: 8 servings.
• Calorie content of the dish: 398.4 kcal.

All kinds of apple pies are very popular all over the world: strudel, shares, charlottes, tarts, classic bulk pies. At the heart of all is a yeast-free light base with different ingredients. The most delicious and fragrant is a pie with apples and cinnamon in the form of a shortcrust pastry basket. Such a simple, but insanely delicious and beautiful treat is worthy of any holiday table.

Ingredients:

• flour - 2 tbsp.;
• sugar - 300 g;
• chicken eggs - 2 pcs.;
• salt and soda - 0.5 tsp each;
• butter - 200 g;
• apples - 4 pcs.;
• cinnamon - two pinches.

Cooking method:

1. Wash the apples, remove the peel, remove the seed box. Then cut into small pieces.
2. Mix chopped apples with 100 grams of sugar and cinnamon, set aside.
3. For the cake mix soft butter with 100 grams of sugar and salt.
4. Beat in two yolks, mix well.
5. Add soda, gradually introduce flour. Knead into a soft, oily mass.
6. Leave for 15 minutes, covering with a napkin to avoid airing.
7. In the meantime, beat 2 squirrels with the remaining 100 grams of sugar into a strong foam.
8. Lubricate the prepared round shape with fat.
9. Roll out the dough into a layer 1 cm thick, place in a mold, forming sides 2.5 cm high.
10. Put the apples, and then pour the proteins.
11. Bake in an oven preheated to 200 degrees for about half an hour.

Video

How to make dough for pies? In cooking, there are classic recipes based on water, flour, eggs and salt, express recipes (for example, on sour cream), complex and multi-component recipes for making delicious and unusual pastries in conditions when the hostess is not in a hurry.

The ability to make delicious pies at home is a sign of the high skill of the hostess. The process requires patience, attentiveness, exact observance of the ratio of ingredients, and the implementation of actions in strict sequence. One of the most difficult moments during the preparation of home baking is the preparation of the dough base.

Dough calorie content

The calorie content of the dough for pies depends on many factors: the technology of preparation (in a pan, in a bread machine, in the oven), the ingredients used (on sour cream, margarine, milk, water), the amount of sugar, etc.

A standard yeast dough for pies on water, with 2 large spoons of granulated sugar and 100 ml of vegetable oil, has a calorie value of 280-300 kilocalories per 100 grams of product.

How to cook yeast dough for pies - 4 recipes

On milk

Ingredients:

• Milk - 300 ml,
• Flour - 600 g,
• Sugar - 2 large spoons,
• Yeast - 20 g,
• Salt - 1 teaspoon.

Cooking:

1. I put the milk on the stove to heat up. Enough 3-5 minutes on medium heat. I put yeast in slightly warmed milk, add 4 tablespoons of flour (not the entire volume from the recipe). Salt.
2. I mix thoroughly. I leave the mixture alone for 20-25 minutes. I wait until the dough starts to bubble, as in the preparation of dough for pancakes.
3. Gradually add vegetable oil, without stopping kneading. You should get a soft base that does not stick to your hands.
4. Mix gently for the last time. Leave in a warm place for 60 minutes, covered with a kitchen towel. As the dough rises, I start cooking pies.

Video recipe

On kefir

A simple recipe for cooking on kefir and vegetable oil with the addition of dry yeast that does not require prior activation.

Ingredients:

• Flour - 3 cups
• Kefir - 1 glass,
• Sugar - 1 large spoon,
• Salt - 1 teaspoon,
• Vegetable oil - half a glass,
• Dry yeast ("quick acting") - 1 sachet.

Cooking:

1. In a saucepan I mix kefir with vegetable oil. I send it to the stove for 3-4 minutes. I bring the liquid to a warm state, remove it from the stove, put sugar and salt.
2. I mix flour and yeast in a separate bowl. I pour the heated mixture of butter and kefir.
3. I start mixing. I form a spherical mass, leave it to rise in a warm place. So that the dough does not become weathered, I close it with a plastic bag (food wrap or towel).
4. The speed of raising the baking base directly depends on the temperature in the place where it will be left. At 35-40 degrees, 30-40 minutes is enough, as for sausages in the dough.

Helpful advice. To make the pies even tastier, leave the blanks on a baking sheet for proofing (additional fermentation) for 15 minutes in a warm place. The absence of drafts is a necessary condition. Close the blanks on top with napkins so that they do not become weathered.

On the water

Ingredients:

• Wheat flour of the highest grade - 500 g,
• Warm boiled water - 250 ml,
• Salt - 1.5 teaspoons,
• Dry yeast - 1 small spoon,
• Sugar - 1.5 teaspoons,

Cooking:

Helpful advice. Before preparing the dough, sift the flour.

1. I pour warm water (leave 100-120 ml) into the kneading dish. I put granulated sugar and salt, as in the recipe for modeling dough. I mix.
2. I breed yeast in a separate bowl. I dissolve in 100 mm volume of warm water.
3. I pour the yeast into sweet-salty water. Gradually pour in the product of grain processing. Gently stir, do not allow the formation of lumps. The finished mixture (at the third stage of preparation) should resemble thick sour cream in consistency.
4. I close the workpiece with a clean kitchen towel or gauze. I leave it in a warm, unventilated room for 40-45 minutes.
5. Add oil, mix gently. I leave it alone for half an hour. In the allotted time, homemade preparation should increase in volume by 2-3 times.

Ready! Feel free to start the process of making pies.

On sour cream

Ingredients:

• Sour cream 15% fat - 125 g,
• Fresh yeast - 15 g,
• Flour - 500 g,
• Margarine - 60 g,
• Sugar - 3 teaspoons,
• Salt - 1 small spoon,
• Water - 180 ml,
• Vegetable oil - 1 large spoon.

Cooking:

1. I take a big bowl. I pour warm boiled water (60 ml). I dissolve sugar (1 small spoon) and yeast. I put 2-3 large spoons of sifted flour. I close with gauze. I install in a warm place without drafts for 20 minutes.
2. In a separate bowl, mix sour cream and melted margarine. I add warm water (120 ml) mixed with sugar and salt. I put flour on top (almost the entire remaining volume). Gently interfere so that the bottom layer does not mix with the top.
3. I pour vegetable oil. Now carefully and thoroughly mix all the ingredients.
4. I sprinkle the kitchen board with flour. I'm laying out the baking sheet. I knead with my hands until the flour is completely absorbed.
5. I cover with a kitchen towel. I leave it in the kitchen (in a warm place) for 35 minutes. After I crush the workpiece. I wait an additional half an hour.

Helpful advice. For baking sweet buns and pies, it is better to increase the amount of sugar to 3 large spoons.

How to make dough for pies without yeast - 2 recipes

On milk

Ingredients:

• Butter - 150 g,
• Flour - 600 g,
• Water - 400 ml,
• Soda - half a teaspoon,
• Salt - 1 large pinch.

Cooking:

1. I dissolve the salt in warm boiled water, put the butter and mix.
2. I add 300 grams of the product obtained from the grinding of grains (half of the total volume). I interfere thoroughly. I extinguish the soda so that the pies turn out magnificent. Gradually add the remaining 300 grams of flour.
3. Thoroughly knead the mass until smooth. To simplify the process of making pies, I send the dough to the freezer for 8-12 minutes.
4. I'm waiting for the "ripening" of the base for pies. I'm making the filling.
5. I roll out the finished test base into a layer no more than 4 mm thick. I make juicy round shapes using a large mug or a special mold.

Recipe for kefir

Ingredients:

• Flour - 4 cups
• Kefir - 1 glass,
• Margarine - 200 g,
• Sugar - 4 large spoons,
• Eggs - 2 pieces,
• Soda - 1 teaspoon,
• Vinegar - 1 large spoon.

Cooking:

1. I sift the flour in a large and deep bowl. I add sugar and mix.
2. I cut margarine from the refrigerator into small pieces. I add to the flour, gently rub it with my hands into small crumbs.
3. I break eggs. I pour the soda quenched with vinegar.
4. Gradually add kefir. I knead a dense mass that does not stick to my hands. When adding kefir, do not forget about the flour. I introduce the ingredients gradually, mixing until the desired consistency.

Videos cooking

Helpful advice. Use the rest of the margarine (50 grams from a standard 250-gram pack) to grease the baking sheet when baking pies.

Puff pastry recipes for pies

Lean puff pastry

Ingredients:

• Flour - 330 g,
• Water - 1 glass,
• Vegetable oil - 150 g,
• Citric acid - half a small spoon.

Cooking:

1. I add citric acid to a glass of boiled water. I put it in the freezer.
2. I put the salt in a dish with 2 cups of the sifted powdered product (300 grams).
3. Gradually add cooled water with citric acid. Gently stir for 5-7 minutes. I achieve a homogeneous mass that does not stick to the hands or the edges of the dish.
4. I roll a big ball. I put it in a clean plastic bag. I put it in the fridge for half an hour.
5. I mix the remaining flour (30 grams) with vegetable oil. I put it in the refrigerator for 20-25 minutes.
6. I roll out the chilled dough (large ball) with a thin 1.5 mm layer.
7. Top with a mixture of flour and vegetable oil. Carefully roll into a roll. I close with a damp cloth. I put it in the fridge for half an hour.
8. I take out the workpiece, roll it out in a thin layer. I fold the mass 4 times. I wrap it in a damp cloth. I put it in the freezer for 10-15 minutes. I take it out and start the baking process.

On milk with yeast and butter

Ingredients:

• Butter - 250 g,
• Sugar sand - 80 g,
• Milk - 250 ml,
• Flour - 500 g,
• Dry yeast - 7 g,
• Salt - 1 pinch,
• Vanilla - 1 pinch
• Lemon zest - 1 small spoon.

Cooking:

1. I soften the butter.
2. I put milk on the stove. I warm up for a few minutes. Dissolve yeast in warm milk.
3. I sift the flour in a separate bowl. I add vanilla and granulated sugar. I mix.
4. I add softened and melted butter (50 grams) to milk with yeast. I stir.
5. Gradually add flour, not forgetting to stir.
6. Knead until a dense yeast dough. I let you come, I hug. I put it in a cold place.
7. I spread parchment paper on the kitchen board. I spread the rest of the butter. I roll it into a rectangular layer of uniform thickness. I put it in the refrigerator so that the temperature of the oil and the dough are the same.
8. I knead the preparation. I carefully roll out. I put a layer of butter on top so that the edges of the dough can be wrapped.
9. I close the butter with dough, roll out and fold the resulting blank for pies 3 times. I put it in the fridge for 20 minutes.
10. I repeat the processes of rolling and folding 2 times. I put it in the refrigerator for 20-25 minutes.
11. I cut the dough for making pies.

The fastest dough recipe

A very simple technology for making dough based on kefir. Perfect for children's baking, as it does not contain excess fat, like cottage cheese casserole. The only remark is that the filling should be dense. Jam or jam may spread.

Ingredients:

• Kefir - 200 ml,
• Flour - 1 cup
• Eggs - 2 things,
• Soda - 1 teaspoon,
• Salt - half a small spoon.

Cooking:

1. I extinguish soda with kefir.
2. I break eggs. I add salt. Gradually spread the flour.
3. Thoroughly and slowly knead.
4. I'm going to start making delicious homemade pies.

How to make delicious dough for pies in the oven

Ingredients:

• Premium flour - 500 g,
• Fresh yeast - 30 g,
• Sugar - 3 large spoons,
• Salt - 1 teaspoon,
• Chicken egg - 2 pieces,
• Butter - 100 g,
• Vegetable oil - 3 large spoons.

Cooking:

Helpful advice. The better quality yeast you choose, the faster the fermentation process will begin. A good dough will instantly "bubble" and increase in volume.

1. I heat fresh milk on the stove. I pour into a deep bowl. I breed yeast. I put sugar (1 tablespoon), a glass of grain powdered product. I mix. I cover the dish with a towel. I clean it in any warm place where it does not blow, for 30 minutes.
2. I put salt in the mixture (1 small spoon is enough), the remaining sugar, I break 2 chicken eggs.

Helpful advice. Add eggs at room temperature. Otherwise, a cold animal product will slow down fermentation.

1. I pour vegetable oil into the mixture, put the melted butter.
2. Mix thoroughly, add 2 cups of flour. I am not in a hurry, I pour the ingredient in parts to mix with the liquid.
3. I spread the resulting dough for pies on a kitchen board, previously sprinkled with flour.
4. I knead. Gradually pour out the flour. The dough should not stick to your hands and the wooden kitchen board.
5. The workpiece will turn out soft and viscous, which will simplify the rolling process as much as possible.

Helpful advice. If you are going to bake pies with a sweet filling, increase the amount of sugar to 5-6 tablespoons.

Happy cooking!

Dough for pies in a bread machine

Ingredients:

• Water - 240 ml,
• Vegetable oil - 3 large spoons,
• Chicken eggs - 2 pieces,
• Flour - 500 g,
• Powdered milk - 2 tablespoons,
• Sugar - 1 large spoon,
• Salt - 1 small spoon,
• Dry yeast - 2 teaspoons.

Cooking:

1. I add the ingredients to the bread machine. I start with warm water, vegetable oil and 2 chicken eggs beaten with a whisk.
2. I sift the ground grain product. I pour it into the preparation tank. I make 4 recesses for the remaining components: sugar, salt, yeast and milk powder.
3. I add ingredients. I put the bucket in the bread maker. I close the lid. I turn on the "Dough" program.
4. When the bread maker is finished (standard time is 90 minutes), a beep will sound.
5. The blank for pies will turn out tender and lush. I transfer it to a large board, the surface of which is sprinkled with flour.
6. I divide the workpiece into 12-14 equal parts. I close it with cling film or a cut plastic bag.
7. I'm going to start making homemade pies.

Dough- the basis of many culinary dishes, a plastic mass obtained by mixing flour with liquid. Dough is also called any thick mass that resembles dough in consistency, and is usually obtained by mixing solid and liquid. There is yeast and yeast-free dough, bread and butter dough, pancake, shortbread, unleavened, puff, custard, biscuit, Viennese dough ...

Depending on the product for which the dough is made, there are dough for pizza, dough for pies, dough for chebureks, for dumplings, lasagna, pies, buns, cookie dough and others. The quality of a culinary product strongly depends on the ability to work with dough, on the success of the chosen dough recipe.

1. Always add diluted potato starch to the dough - rolls and pies will be fluffy and soft even the next day. The main condition for delicious pies is a lush, well-risen dough: the flour for the dough must be sifted: foreign impurities are removed from it, and it is enriched with atmospheric oxygen.
2. In any dough (except for dumplings, puff, custard, shortbread), that is, dough for pies, pancakes, bread, pancakes - always add “zhmenu” (about a tablespoon with a slide) semolina to half a liter of liquid. The nuns taught: “Earlier, the highest quality bread was cooked from grains. It did not dry out for a long time and was lush. Now there is no grain. Now add semolina zhmenu and there will always be good pastries. ” This is such invaluable advice.
3. Add to the dough, in addition to milk, half a glass of mineral water. Dilute 1 tsp. soda in 1/2 tbsp. water and lightly quench it with citric acid or vinegar. Baking really turns out great. Even the rest of the next day is fluffy.
4. There should be no draft in the room where the dough is cut: it contributes to the formation of a very dense crust on the pie.
5. When kneading yeast dough, all products should be warm or at room temperature, products from the refrigerator slow down the rise of the dough.
6. For yeast products, the liquid should always be warmed up to 30 - 35ºС, since yeast fungi lose their activity in a liquid that has a lower or higher temperature.
7. When you knead the dough, your hands should be dry.
8. Before putting the products in the oven, let it rise for 15 - 20 minutes. Let the dough rest completely before baking. With incomplete proofing, it rises poorly and the pies do not bake for a long time.
9. Bake pies on a baking sheet over medium heat so that the filling does not dry out.
10. It is best to add unmelted butter to the dough (yeast and fresh-baked), as melted butter worsens the structure of the dough.
11. Pies cooked in milk are more tasty and fragrant, the crust after baking is shiny with a beautiful color.
12. Yeast for dough should be fresh, with a pleasant alcoholic smell. Check yeast beforehand. To do this, prepare a small portion of dough and sprinkle with a layer of flour. If no cracks appear after 30 minutes, the quality of the yeast is poor.
13. With an excess of sugar in the dough, the pies quickly “blush” and even burn. The fermentation of the yeast dough slows down, and the pies are less fluffy
14. Fats, softened to the density of sour cream, are added at the end of kneading the dough or when it is kneaded, this improves the fermentation of the dough.
15. To make the finished pies more tender and crumbly, put only the yolks in the dough
16. Tall pies are baked over low heat so that they bake evenly.
17. The dough for a cake baked on a baking sheet is rolled out as thin as possible so that the taste of the filling is well felt.
18. To keep the bottom of the pie dry, lightly sprinkle the bottom layer of the pie with starch, and then lay out the filling.
19. Neither the dough nor the sponge should be allowed to rest, as this causes a deterioration in the quality of the dough. 3 hours is enough, but always warm.
20. Pies made from yeast dough can be greased with milk, and if desired, sprinkled with salt, poppy seeds, caraway seeds.
21. Closed pies are smeared with beaten egg, milk, sugar water before baking. Thanks to this, an appetizing gloss appears on the finished cake. The best gloss is obtained when lubricated with yolks.
22. Pies that are sprinkled with powdered sugar are also smeared with butter - it gives them a pleasant aroma.
23. Pies smeared with egg white acquire a shiny golden crust during baking.
24. If you put soda into the dough, then the cake will turn out to be darker in color with an unpleasant odor.
25. Thin dough is easy to roll out by wrapping a rolling pin with a clean linen rag
26. If the dough is too wet, place a sheet of parchment on it and roll it straight through the paper.
27. Pies made from shortcrust pastry should be taken out of the molds chilled.
28. Before adding raisins to the dough, it must be rolled in flour.
29. Salt is always added to flour only when the dough has already fermented.
30. The more fat and less liquid in the dough, the more crumbly the products are.
31. If the dough has already risen, and you do not have time to put it in the oven, cover the dough with well-dampened paper, after shaking off the water from it.
32. Hot cake is better not to cut. But if necessary, you need to heat the knife in hot water, quickly wipe and cut.
33. If the cake is not removed from the pan, separate it from the pan with a thread.