Dissolve yeast in warm milk, add sugar. dissolve the starch in milk (or water). Add to the yeast. Pour in the oil, add the salt and semolina. Gradually we pour the flour. Flour has a different gluten, this factor depends on the quantity. Knead soft, slightly sticky dough and leave in a warm place for an hour. And now the secrets of a lush and not charteuse test. 1. If you add to the dough diluted potato starch, then bread and pies will be lush and soft. 2. Any yeast dough (except custard and puff), on the floor liters of fluid always add a tablespoon with a slide monkey. The nuns say:"Previously, most delicious quality bread concocted from semolina. He hadn't dried up and was magnificent". Now the semolina is not, so you can use semolina.

Punch down the risen dough on a flour podpylennom table or butcher. Roll into a bundle and divide into 12 pieces.

Put the filling and zasiyaet edges round, as at the gown. Roll into a ball, additionally bonding "seam".

Ready pasties spread on a baking sheet, lightly greased with vegetable oil. Allow to rise pies for another 25 minutes.

Cakes to grease with a yolk and bake in the oven at a temperature of 180*25 minutes (but look at your oven).