Yeast cakes

Description

Pies have always been my lifesaver. The products are available. Toppings can always think of what is in the house. They are hearty and delicious. I think I can sculpt with your eyes closed. But I know many people - both beginners and experienced Housewives - they're just afraid. Summer on channel 1 was a food fight, it led Guzeeva (name not remember). There the participants in such culinary masterpieces created! And when was the contest of yeast cakes, in my opinion, lost none. Through this competition, I can pass on their knowledge and the ability to make yeast cakes to everyone who needs it. But I say: let's do simple cakes, without problems to any handle. And was no longer afraid of yeast dough. Recipes a lot of dough, but I suggest your favorite. Will tell in detail with lots of photos. Please be patient. Questions are welcome.

Ingredients

Flour

4 cup
Milk

300 ml
Chicken egg

2 piece
Sour cream

3 Tbsp
Vegetable oil

0.5 cup
Salt

0.5 tsp
Sugar

1 Tbsp
Yeast

3.5 g
Beef liver

300 g
Heart

300 g
Salt

1 tsp
Black pepper

0.3 tsp
Onion

1 piece
Vegetable oil

1 Tbsp

Cooking

Sift the flour. Pour the milk into a container for the dough and lightly stir. Dip the finger. The temperature should be comfortable - not hot and not cold, as porridge for infants. Eggs and sour cream, too, preferably in advance, remove from refrigerator. All products for the dough must be at room temperature.

In warm milk, put salt, sugar, yeast.

Mix everything and add 3-4 tablespoons of flour. Flour and thoroughly stir to avoid lumps. This is the dough. Can do without it, if pressed for time. But for the quality of baking dough is important. She wakes up the yeast from a deep sleep, feeds them, and they begin to do their work. Believe me, with the dough is a snap. Only a little longer. Cover the dough, we find her a suitable warm place and leave for 15-30 minutes.

Meanwhile, prepare a filling. In this recipe it doesn't matter. I'll just show what I did. You make the stuffing according to your taste. For the filling, I boiled a small heart and a piece of liver with salt and Bay leaf in a small amount of water. If you do the filling as I have, I warn you, dont pour the broth.

Fry 1 onion in vegetable oil, twisted in a meat grinder liver, heart, fried onions, added the peppers and a hefty dose of broth. The stuffing should be dry. But excess moisture, too. Add gradually, stirring and evaluating the humidity.

Meanwhile, our dough was fluffy and airy. She is ready, start kneading the dough.

In the dough add the remaining ingredients: eggs, sour cream, butter, mix well.

Add the remaining flour and thoroughly knead the dough. How conscientiously you do this depends on its quality. First, it sticks to your hands, we suffer. If you feel that the dough is watery, add flour. But very carefully, each time carefully vymeshivaem. When you see that the dough easily detaches from the walls of the well and rolled into a bun, then you gave it an honest effort. Cover the dough or wrap, or towel (the dough pre-flour), let it rest and yourself too. Don't forget to create a comfortable climate for the dough: it should be warm and no drafts! In the process of raising the dough you need one time to press down.

As soon as your dough will reach its willingness depends on many factors: the quality of the yeast and products, temperature of ripening, etc. ideally this hour and a half. There are recipes where the dough is mixed and placed overnight in a refrigerator. It is very convenient. But that's another story.

When your dough is joy ready to jump out of the tank, put him in his place. There is nothing to hurry. Beat it thoroughly, so that not one bottle of it left. This is very important. In baking, yeast is active and create a lot of very small bubbles. If the bubbles were already in the dough, they grow to incredible sizes, baking is crooked. We need it?

Turn the dough out onto the flour covered table. Will form a beautiful bun. And admire him. The dough should be loved, cherished. Then it will love you back - good pastries.

For further convenience of cutting the dough divide it in half. Of the test I always bake 24 cake. The standard tray fits 12 pies. We will have 2 baking trays with pies. Very easy to do 2 different toppings. I want to say that the dough for this recipe is suitable for both savoury and sweet pies. Sometimes I add to the dough a little more sugar and even vanilla. But it's not very sweet toppings. As for my recipe for "Pies with rhubarb". But if the filling is sweet enough, this dough does not need any additional sugar. It is quite sweet.

One bun covered with a towel and set aside, the other will form into a thick sausage.

The sausage will try as accurately as possible to divide into 12 parts.

Each flapjack you need to turn in kolobochek. Take a tortilla in hand and begin to gather the edges into the middle, forming a bun. Gently roll it in the palm of your hand, make smooth and pretty.

Many will consider this step unnecessary. Believe me, the time it will take a bit, but additionally will save the pastry from blistering and will facilitate the smooth rolling of the tortillas.

And smooth pellets will facilitate the formation of beautiful and even pies. Rolling pin for rolling out any. But a little more convenient. I've been using the jump rope, turned my son on the lessons of labor in school. I love her and the shore.

Toppings you can pile on, do not hesitate.

And start making pies. This process I show in detail, because I think it is very important. First, we will gather the dough into the middle, connecting the 2 edges.

Then from midway to the edge begin to collect the dough, slightly proburivaja. The edges of the dough declines to the seam. The edge should be round and seamless. This is beautiful, and eliminates leakage of juice from the filling.

Test in the seam try to capture a little, forming a thin seam.

Shovchik gently to flatten to a Patty.

Favorite procedure: each pie to caress with his hands, smoothing the seam and forming roundness.

Ready pasties put seam side down on the laid paper baking sheet. Leave a good distance between them. Cakes will grow more. Perhaps you may have noticed, I have a custom pan. Plate I have more. Fit 18 pies.

Ways grease patties are a great many. My favorite is the egg yolk a little milk or cream, a pinch of salt. You can not be lubricated. Then cover the finished pies with sour cream or butter and cover tightly. Patties will be soft, gentle. Sweet pies ready to impregnate well of sweet water, they are shiny and also feeling soft. Pre-heat the oven well. The best temperature for baking cakes is 180 degrees. Follow the cakes. For small pies are sometimes done in 15 minutes. Larger bake 20-30 minutes. Will not overdry it!

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