Pies soft as fluff with baking powder recipe. Dough like fluff on kefir universal

“Conjuring” over pastries, you always want it to be light and airy. We offer you a simple and affordable recipe. Pies like fluff (the same light and airy) are obtained thanks to a special dough and some tricks used in kneading it. Follow the detailed instructions - and you will get unusually soft and simply “melting” pastries in your mouth.

Step One: Properly Prepare the Necessary Ingredients

Want to get especially soft pies? They will be like fluff, if not only the proportions of the products taken are correctly observed, but it is also necessary to carry out their preliminary preparation. To provide baking with sufficient friability, due to which the products do not stale for a long time, use some kind of fat component. It is best to combine creamy margarine and vegetable oil. Before being placed in the dough, the first ingredient is pre-melted to a warm liquid state. Another product that also makes the dough lighter is eggs. Before introducing into the dough, they are usually beaten until a fluffy foam is obtained. The best way to do this is with a mixer. And, of course, I want to especially say about the flour. Surely even novice housewives know that it should be sifted and warm. Therefore, when planning to bake pies, prepare flour in the evening: place it in a warm place, for example, near a radiator. And additional sifting through a sieve never hurts.

Step two: prepare the stuffing

Even with a successful test, there will never be pies like fluff if their inner contents are hard and with lumps. Let's talk about the most commonly used components. So, the secrets of cooking and the most suitable fillings:

• Potato. It is often not enough that the boiled root crops are crushed with an ordinary pusher. After all, lumps may remain or the salt will be unevenly distributed over the total mass. Try whipping a thick mixture with a mixer - and you will immediately see the difference.
• Meat. An unusually soft filling is obtained if the pieces are pre-boiled until fully cooked, and only then they are passed through a meat grinder and stewed with onions and spices.
• Fruity. When using, for example, apples, it is best to “sweat” raw, peeled pieces a little in a frying pan under a lid in butter. The softened mass is then mixed with sugar and cinnamon.

With any composition of the filling, you can not use it when sculpting in cold form. Keep the mass for some time at room temperature or cook immediately before kneading the dough.

Step three: put the dough

The dough preparation technology involves two stages. The first is the separation of yeast in a warm solution. The second is the direct kneading of the dough. Many housewives combine them together, which is undesirable. Properly prepared dough is a guarantee of successful rich baking. It depends on her whether the pies will be like fluff. So, let's list the ingredients that will be needed.

• 1 liter of slightly warmed milk;
• 1 pack (200 g) creamy margarine;
• 3 art. l. vegetable oil;
• 1 incomplete teaspoon l. table salt;
• 1 "without a slide" art. l. Sahara;
• 1 sachet fast acting dry yeast (about 1 regular tablespoon)
• flour.

Combine melted margarine, milk, salt and sugar together. The mixture should never be hot. Yeast can only be sprinkled in. Only then will pies turn out like fluff. Before this, mix the dry yeast separately in a bowl with flour. Then pour the mixture into the liquid and knead to remove lumps. The dough will turn out in consistency, like liquid sour cream. Cover, wrap and leave for 25-30 minutes.

Step four: make the dough like fluff for pies

Well, after a specified time, our dough should almost double in volume and become densely covered with air bubbles. If you do not find such clear signs at all, this may mean one of two things. Either the yeast turned out to be of poor quality, or the mixing solution was too hot. With a well-risen dough, you can proceed to the next step - preparing the dough. Pour 3-4 medium-sized beaten eggs into the mass and gently mix the foam into the total mixture. Then add a little flour so that the dough is quite thick, but at the same time light. Put it on the table and knead. Do not add too much flour, otherwise you can “score” the mass by making it too tight. Put the airy dough in a deep bowl, greased with oil, and cover with a towel. Now we need to wait until it starts to "approach". After about 45-50 minutes (sometimes longer), the mass will increase, rising with a “cap”. Without shifting, mix it in a bowl and leave for the same time.

Stage five: we make pies

How to understand that the dough is like fluff? For pies, it is considered properly cooked if, when kneading before sculpting, its “squeak” is felt. This is bursting of multiple small bubbles with which the mass is saturated. So, the hostess can already be congratulated in advance on her success! Now let's start sculpting. If possible, involve older children or other household assistants at this stage of work. This is necessary so that on the same baking sheet there are, if possible, simultaneously stuck pies. Then the semi-finished products will evenly “fit”, having insisted before baking, and they will all be the same in size and quality. As mentioned above, use the filling at room temperature. And how to determine how long the pies need to "swell" before baking? Approximately 15-20 minutes. And, of course, you can not shift the molded products several times. Place them immediately on a greased or lined baking sheet and cover with a brush with a beaten egg.

Step six: bake

The softest and most tender are How fluff they are obtained when baking in this way. While the molded products are standing, heat the oven to a temperature slightly higher than desired (210-220 ° C). And after placing the trays in it, immediately reduce to 180 ° C. Now be patient and do not open the door for at least 10-15 minutes. If you hurry, then the dough will fall off during a sharp cooling, and the pies will turn out to be enlarged not magnificently to the top, but blurry in breadth. Do not overcook products. Remove the pans from the oven when browned to the desired level and let cool slightly. If you prefer fried, bake them, turning constantly in oil so they don't burst. After bringing to a uniform color, transfer them to a paper towel to remove excess fat. As you can see, all the described stages of work are not a very easy recipe for pies. But thanks to the diligence, patience and time spent, you will get amazing and “melting” baked goods in your mouth.

The dough according to this recipe is soft and airy, slightly rich and slightly sweet. Well suited for all fillings (sweet and savory), ideal for making pies and pies in the oven. The finished dough can be prepared in advance, it can be stored in the refrigerator for up to 2 days.

This is one of my all-time favorite yeast dough recipes. Once you try to cook the dough according to this recipe, and you will leave this recipe for a long time in your cookbook.

Ingredients for making dough:

• Wheat flour 640 g
• Yeast (pressed) 8 g
• Salt 9 g
• Sugar 46 g
• Water (slightly warm) 310 g
• Butter (softened) 70 g
• Chicken egg 1 pc.
• Vegetable oil - for lubricating the bowl and hands

For brushing the pies:

• Egg 1 pc.
• Cream or sour cream 1 tsp

Recipe for pies like fluff:

1. Knead the dough in a non-dough way. To do this, dissolve the yeast together with sugar in warm (but not hot) water in a deep bowl, add a beaten egg and salt. Sift the flour and gradually add to this mixture. When half of the flour has been mixed into the liquid, fold in the soft butter in three steps and continue to add the flour. After all the flour has been added, knead the dough for another 10 minutes. You can lightly grease your hands with vegetable oil if the dough is sticky.

2. Transfer the dough into a clean bowl, greased with vegetable oil, cover with a towel and leave in a warm place for 2 - 2.5 hours, during this time you can knead it again.

4. Sprinkle the dough with a little flour on top and put it on the table or on the board. Divide it into pieces weighing 50-55 g - a kitchen scale is very useful here.

With the palms of your hands, shape each piece into a ball, then into a slightly oval cake shape, flattening the dough with your palm. So that the dough does not stick to my hands and to the working surface of the table, I slightly greased my hands and the table with vegetable oil.

5. Cover the dough blanks with cling film or cloth so that they do not wind up while you are sculpting the pies.

6. Put 25-30 g of filling on each cake. And blind the edges first in the center, then along the edges and to the center.

7. Put the pies seam down and give them a rounded shape, tucking the edges down.

8. Put them on a sheet greased with vegetable oil. You can first put parchment paper on the sheet, in this case, grease only parchment paper. Pies should not be laid out tightly, but at some distance from each other, because. they will increase in size during the baking process.

Soft “like fluff”, tender pies baked to a delicious blush are the lifesaver of any housewife. Simple and unpretentious to prepare, these pies are appropriate at any time of the year and will perfectly complement lunch, dinner, breakfast, picnic or tea party. Cooked on kefir, the dough for pies “like fluff” turns out to be obedient, pleasant to work with and neutral in taste, which allows you to combine it with any, both salty and sweet fillings. And the pies themselves are incredibly soft and do not get stale for a long time. Try it!

In order to cook pies "Like Fluff" on kefir, you will need the components listed in the list.

Sift the flour. Add instant yeast (7-10 grams, depending on the manufacturer's recommendation). Mix well.

Combine vegetable oil and kefir and heat to a temperature of 36-38 degrees.

Add sugar and salt. Mix the ingredients until the salt and sugar dissolve.

Add the liquid ingredients mixture to the dry ingredients.

Mix the ingredients, knead and gradually form the dough into a ball. Transfer the dough to a work surface and knead for 8-10 minutes.

Then cover the dough with a towel and leave at room temperature for 30 minutes.

Punch down the dough and divide the portions. I divide the dough into 12 parts weighing about 50-70 grams.

Flatten each portion of dough to a thickness of about 0.5 cm. Add toppings of your choice.

Carefully pinch the edges of the dough and give the pie the desired shape.

Place the prepared pies on a baking sheet lined with baking paper, seam side down.

Cover with a towel and leave for 10 minutes to allow the dough to rise a little more.

Then brush the pies with egg yolk and sprinkle with sesame seeds, if desired.

Place in an oven preheated to 200 degrees and bake for 15-20 minutes until golden brown.

Pies "Like fluff" on kefir are ready. Bon appetit!

The dough, like fluff on kefir, is very fast, despite the fact that it is yeast. Cooking with him is a pleasure, pies and belyashi just melt in your mouth. This dough is suitable for fried pies, the crust turns out to be fried, and the base of the dough itself is airy! The same goes for pies in the oven. It turns out directly airy, and it will be good for pizza, the rolls are different. This recipe is the most popular, keep it for yourself so as not to lose, let it always be at your fingertips)

Ingredients:

• Sunflower oil - 0.5 cups;
• a glass of kefir;
• dry yeast - 11 grams (bag);
• sugar - 1 tbsp;
• salt - 1 tsp;
• flour about 3 cups.

How to cook dough like fluff on kefir

1. Pour sunflower oil into kefir and heat a little.
2. Add salt and sugar to kefir, mix.
3. Sift flour together with dry yeast, you can even a couple of times, so the dough will turn out more airy.
4. Gradually pour the warm kefir mixture into the flour, and knead the dough.
5. Cover it with a towel and let it stand warm for 20-30 minutes.

After the specified time, you can start cooking with. If your dough doesn’t fit too well, don’t worry, it will double in size in the oven! And in the pan it will become lush and beautiful.

Finding an easy and understandable recipe for a truly “downy” dough can be difficult. If you have already managed to find such an option, you must definitely save it in order to indulge your loved ones with delicious pastries in the future. Today, several variants of dough recipes “like fluff” on kefir are known at once.

Ingredients: 1 faceted glass of low-fat kefir, a package of "instant" yeast, half a glass of unflavored refined oil, 3 faceted glasses of high-grade flour.

1. Flour is sifted into a spacious salad bowl from an elevated distance. It is necessary to repeat the procedure a couple of times. Flour is mixed with yeast.
2. Oil and kefir are poured into a separate container. They are sweetened and salted, after which they are mixed. Dry ingredients must be completely dissolved in the liquid.
3. Kefir mass is well warmed up in a water bath or in a microwave oven. After that, it is poured into flour. First, the ingredients are kneaded with a spatula, and then directly with the palms.

Recipe for raisin buns

Components: 3 table eggs, 820 ml of non-cold kefir, a standard pack of high-quality butter, half a glass of granulated sugar, a pinch of salt, 22 g of instant yeast, a handful of light raisins.

1. Dried fruits are moved from garbage and spoiled berries. Next, the raisins are poured with hot water for 10-12 minutes. After washing, the berries are dried on a paper towel.
2. The butter is melted, cooled and then mixed with kefir.
3. All dry ingredients and eggs are added to the mass. It is best to add flour at the very end. With its last portion, prepared raisins are added to the dough.
4. The mass is thoroughly kneaded so that the dried fruits do not stray, but evenly disperse.

Under a towel or cling film near heat, the dough should double in size. Once it needs to be kneaded.

Quick sponge yeast dough "like fluff" on kefir

Components: 630 g of high-grade wheat flour, a standard glass of medium-fat kefir, 70 ml of full-fat milk, 5-7 g of table salt, a full tablespoon of dry "French" yeast, 160 g of creamy margarine, 2 tablespoons eggs.

1. Creamy margarine is completely melted.
2. Slightly warms up, but does not bring milk to a boil. You don't need to make it too hot.
3. Dry ingredients are poured into milk, except for flour. The resulting yeast mixture will be infused for 10-12 minutes in heat.
4. Warm kefir is mixed with slightly cooled margarine. The mass is beaten a little with a whisk, eggs are introduced into it one at a time.
5. Liquid with yeast is poured into the mixture and flour gradually begins to pour in.
6. On a table greased with vegetable oil, the mass is intensively kneaded by hands. As a result, it will acquire smoothness and plasticity.

The resulting yeast dough on kefir “like fluff” is rolled into a ball and removed for proofing for 60-90 minutes. To prevent it from drying out, it should be covered with a napkin or towel.

How to cook with cottage cheese?

Components: a full glass of low-fat kefir, a pound of crumbly cottage cheese, 130 ml of refined oil, 730 g of high-grade flour, 1 tbsp. a spoonful of granulated sugar, 1 teaspoon of table salt, 11-12 g of "instant" yeast.

1. In a wide bowl, flour is sifted at least 2 times. This will enrich the product with oxygen and add airiness to it. Yeast is poured into the mass.
2. In a separate bowl, kefir is combined with oil. Sugar and salt are added to the resulting liquid. The ingredients are mixed until the dry crystals are completely dissolved.
3. The mixture is heated in a water bath, after which the cottage cheese is transferred to it. The base for the dough is well kneaded and sent to the flour.
4. The kneading continues with the hands.

Carefully kneaded spherical dough is placed in heat for 10-12 minutes. Then you can proceed to the formation of products.

Universal sweet dough

Ingredients: 830-930 g of high-grade flour, 160 g of granulated sugar, 20-22 g of fresh alcohol yeast, a bag of vanilla sugar, ½ liter of medium-fat kefir, 90 g of high-quality butter (unsalted), half a teaspoon of salt, raw egg.

1. In half a glass of warm water, sand (a couple of teaspoons) and yeast crumbled by hand are diluted. Under the film, the container is left for about 20 minutes.
2. The butter melts on low heat. Kefir also warms up a little.
3. The egg is salted and beaten. A warm fermented milk product is introduced into the resulting mixture. The remaining sugar (two types) dissolves in the liquid.
4. Oil and water with yeast are poured into the mass.
5. The sifted flour is poured into the future dough in small portions last.

For pies in the oven

Components: 45 ml of frozen refined oil, half a liter of fermented milk product (kefir), 20-30 g of granulated sugar, a large pinch of baking soda and the same amount of salt, 2 chicken eggs.

1. At the first stage of preparing the dough, the baking soda is quenched. To do this, simply pour it into not cold kefir, shake it well and leave to stand for 6-7 minutes.
2. When kefir swells slightly, sugar mixed with table salt is poured into it. Next, lightly beaten eggs are poured into the liquid.
3. It remains to put sour cream into the future dough, pour in refined oil, beat everything well again and start adding flour.
4. It is very important to pre-sift the product and add to the kefir mixture in miniature portions. Flour is poured in until the mass stops sticking to the fingers.

The ball formed from the resulting mass is wrapped in cling film, or placed in a bag. The workpiece is left for about half an hour. You don't need to put it in the fridge. The dough can "rest" at room temperature.

Recipe for pies

Ingredients: 1 faceted glass of kefir (medium fat), 3 glasses of high-grade flour, half a glass of refined oil, 1 tbsp. a spoonful of granulated sugar, 1 teaspoon of table salt, 11-12 g of "instant" yeast.

1. Not cold kefir is combined with refined oil. Bulk ingredients are added to the mass, except for yeast and flour. The resulting mixture is slightly heated. You can do this in a water bath or in the microwave.
2. Further, flour is sifted into a wide container through the finest sieve. This is where fast yeast goes.
3. Gradually, a warm mixture of kefir and oil is poured into the listed components.
4. First, with a wide spatula, and then with hands lightly greased with vegetable oil, a very tender soft dough is kneaded. When it stops sticking to fingers and surfaces, you can transfer the lump to a bowl or pan and leave it near a heat source for half an hour.