Today we are pleased with how to prepare choux pastry for yeast pies. On the street there is a seriousness of the presence of anomalous speck, as there is no sign of confusion.
And you really don’t want to turn on the oven to cook delicious homemade pies. Once the time has come for fruit abundance - apples, plums, peaches, apricots and wild berries, the eyes are simply bursting with joy. Well, why not prepare a whole mountain of pies with berries and fruits for your family? I’ll miss an hour, and it’s a shame that I haven’t baked yeast pies with fruit in the oven, which my children just love.
How to know a way out of the situation? Do you really want to please your homeland with a delicious homemade drink made with fruits and berries? Yeast dough is easy to make for pies, but it’s not so smooth. It’s best to get up early, while there is still no such cake, and knead the dough, but it won’t work out. Even so that we have delicious pies made from yeast dough, you need to go three times. And this process will take more than one year.
This means that you need to know a simple recipe for pie dough that will prevent the dough from sitting for so long. Ale with this, the appearance will be light, rich and rosy. Don’t you know this recipe for pies? But I know, and I will share with you with satisfaction.
I read this custard for pies recipe from a fashion magazine and forgot about it. The recipe for baked pies was easy to prepare and easy to prepare. And these are the same things that I needed more. The recipe for sweet pies will not allow me to bake the white stove in such a bake, and will allow me to please my children with deliciousness. The filling for the pies will be with peaches, plums and apricots, you can see how delicious it is! I’ll also reveal the secret of preparing the fruit filling without it leaking through the dough. These will need to be prepared later, as well as our recipe for choux pastry for pies of the even sweeter variety.
Persha part:
Boroshno wheat variety – 3 tbsp.
Oliya sonyashnikova – 3 tbsp;
Tsukor - one tablespoon;
Sil – teaspoon;
One bottle (200 ml) of sprinkling.
Another part:
One bottle of warm water - (200 ml);
Egg beans – 3 pcs.;
Dry yeast (I use Saf-Moment) – 2 tsp. (Can be replaced with 50 grams of fresh yeast);
Boroshno wheat variety - 550 grams (a little more than four bottles of 200 ml).
For filling -
finely chopped fruit, zukor and 1 tsp. potato starch.
How to prepare pies with cheese? This recipe for savory choux pastry for pies is easy to mix. For the cob, the products included in the first part are brewed with dill. In other words, mix well (3 tbsp) with the cucumber and sell, pour in the olive oil and brew the whole lot in a bottle (200 ml) of dill. Rub with a spoon until smooth and let cool.
Whisk out the yeast in a warm brew, add water to the heat (1 bottle - 200 ml), mix three eggs. Pour all this into the mixture, which is sifted, and knead the soft (!) dough. Boroshna can be drunk 500-600 grams, but it can be stored under the berries of the beard itself. At this point, the bottle of water can be replaced with a bottle of warm milk. If you are using wet yeast, dilute it in warm water or warm milk. If you do not add eggs, then during the hour of fasting you can make pies from the yeast dough.
Knead the dough until it is smooth, elastic and does not stick to your hands. Grease your hands with a small amount of olive oil. To knead the dough, you can still use about half a bottle of Boroshna.
Roll out the dough for pie and divide into pieces. To make this yeast dough for pirizhki, mix it by hand on a kitchen grinder, about 50 grams of dough per pie. Dump the piece of leather from the bag, cover it with a towel and let it go for five minutes.
The filling must be prepared in advance, before preparing the dough. For the filling, I cut plums, apricots and peaches into cubes, and sprinkled them with zuccer or cinnamon powder until it tasted good. You can make apple filling and you will get delicious pies with apples and cinnamon.
Place the sliced fruit on a sieve to drain. You will need to boil it and add starch with a spoon. Add just enough to the fruit and mix. You will have a very thick jelly-like filling, so that it will not flow through the dough. Try it for relish, you can add vanilla zukor to it. The filling for the pies is ready.
I tried homemade pies with fruit filling and with kvass and peas filling. For the kvass filling, you need to soak it in water overnight. Then simmer with plenty of water. Season with salt, pepper, add|add| dribno|milko| chopped greens and chopped peas in a blender.
The filling is also tasty, but it is a better winter option.
Now we flatten the dough ball and put the filling in the center. Seal the pies and lay them on a greased or sprinkled with boron deco. Give the pies a few minutes to go
I put the oven on the middle rack.
There is plenty of beauty in pies when they sit in your oven. If the oven cooks evenly, then there will be no problems
And if there are any problems in adjusting the vip, you have to burn either the top or the bottom, and you might lose the sirim. There's plenty of that left in your oven.
Beeps for 20-25 minutes|minutes| with the oven heated to 180 degrees. Five minutes before the end of the pies, if the pies are ready, spread the surface with a batter and add a teaspoon of sour cream. Give the pies a rosy, appetizing look and a sparkle.
When the cake is ready, remove it from the oven, brush it with a pan and melt it with butter. The yeast dough is ready.
This dough can be used to coat richly greased pies in a frying pan. Just lubricate them with a large amount of oil.
This simple recipe for pies will become your favorite, even though the pies will never become stale and lose softness. This is my hand-made universal recipe for choux pastry for yeast pies.
Ideal for greasing cakes and pies, especially in pasta, which is prepared without eggs or milk. I like the recipe for choux pie dough with dry yeast for the ease of preparation, practicality and unknown result - the pies rise beautifully, come out tender and soft. As a matter of fact, choux pastry for pies is very practical. Vikorist for your health.
Final cooking time: 20 minutes / Out: 25-30 pyrizhki
warehouses
- wheat boron 4.5 bottles
- Sonyashnikova oliya 3 tbsp. l.
- tsukor 1 tbsp. l.
- salt 0.5 tsp.
- water 500 ml
- Sweetened dry yeast 1 tbsp. l.
Preparation
Sift 0.5 flasks of Boroshna in a deep bowl. I add salt, zukor and refined sonyashnik oil to it.
I pour 1 bottle of dill into the sumish. I carefully mix and grind everything so that there is no breast. You will see a jelly-like sumish. Let it cool down to room temperature.
It’s still warm, but it’s no longer hot, I add 1 tablespoon without a glass of dry yeast (Swedish). Instead, you can use fresh pressed yeast in a quantity of 50 grams.
I pour in another 1 bottle of warm water, lest it get too strong (!). I stir until smooth. The yeast may begin to bloom.
I add a lot of what was left over, sifting it through a sieve. I knead the dough with my hands for about 4-5 pieces. If necessary, you can add a few more beans, but do not beat the dough, otherwise it may become soft.
It comes out even more tender and the rumored safe yeast dough is almost ready for work. You don’t need to give it a long hour to go, 5-7 minutes are enough, after which you can immediately start forming the pies.
Great output - 25-30 pies. The filling is good no matter what: potatoes with greased zibula, mushrooms, cabbage, cherries without a brush, and so on. In the meantime, you can bake the pies in the oven, but without greasing, they will come out tender, soft and fluffy, but you may also “do not take” the oil when greased.
The dough is easy to work with, not sticky to your hands, easily shapes, rises and bubbles when fried. Some advantages! I hope you will be able to get this recipe for a safe choux pastry, and you will be able to find it in your pocket if you don’t have any milk or eggs in the refrigerator. Be sure to try these delicious pies and enjoy your appetite!
I’ve been looking for a garnish for a long time to lubricate pies—one that would make them crispy, soft, and fluffy all at once, and would no longer keep them fresh.
I tried countless options - they were all wrong. I focused on the recipe for a wonderful yeast choux pastry for, which is even simpler for the Viconnians, and the result surpasses all expectations.
It rises vigorously, even when the pastry is soft, and the pies with it soften with a crispy crust and lose the deliciousness of the coming day.
I’ll tell you a secret, I made the dough from the excess dough - it turned out really bad, but it’s still a culinary experiment and a completely different story.
Today we are talking about a recipe for preparing a savory choux pastry for greasing pies.
Products for preparing choux yeast dough for pies:
First stage ingredients:
- 1 tbsp. l. - tsukru;
- 1 cl. - steep dill;
- 3 tbsp. l. - Wheat beard;
- 1 tsp. - Salt;
- 3 tbsp. l. - rosemary oil;
Ingredients for the next stage:
- 50 g – fresh yeast (or 17.5 g dry);
- 1 cl. - non-hot boiled water;
- 500-700 g - wheat boroshna.
How to prepare choux pastry for pies?
At the first stage of preparation, we combine the salt, zukor, boron and olive oil and fill the whole thing with a bottle of dill. It's impossible to comprehend.
Once you are a little warm, you can proceed to another stage. Add yeast until it’s ready (I took 17.5 g of dry lion’s yeast - about 5.5 teaspoons without a glass), and also pour in a bottle of hot boiled water.
Then add it in parts to the dough well. Each person has his own knackiness. For example, I used about 700 g, although the original recipe indicated more than 500 g. So Raja is guided by the dough.
The finished choux pastry will be soft, slightly springy when pressed with your finger and not stick to your hands.
Grease the pies with a generous amount of well-heated olive oil. There were quite a lot of pies, and from the third part of the dough I got 14 great pies, of which there were a lot of them left to eat.
Let the dough sit quietly in the refrigerator for two pieces, from which you can prepare something else for the day: more greased salted pies, sweet or salty liver pies, sausages in the dough and top the chasnik buns with borscht. And also, anyway, yeast dough can be frozen in reserve.
The pies are ready to come out even more delicious and crispy. Also, raja to everyone who has not yet tried to prepare this wonderful dough and virobi from it.
For the eggplant, you can also add 3 more beans for extra flavor, but in my opinion, it’s simply not worthwhile without them. Prepare and enjoy, enjoy your appetite everyone!
An unusual recipe for preparing yeast dough using the custard method. It’s best suited both for baking in the oven and for greasing in a frying pan.
1. Necessary products: beans, zukor, salt, yeast, eggs (needed only in eggs), butter and milk.
2. Combine milk, salt, zukor and olive oil.
3. Bring sumish to a boil. so that the oil is completely melted.
4. Have hot milk and 50 g of boroshn.
5. Stir gently. The masa is thick and sticky.
6. Strengthen the egg whites.
7. Mix well and stir. If you are afraid and do not want to risk it, then you can activate the yeast in water and then mix it with beans.
8. Add zhovtki and warm milk-boroshnya sumish to the beard.
9. It’s good to hang and place the dough under a towel or in a plastic bag. It's a warm place to come. Zazvichiy on tse ide for about 1.5 years.
10. And then you can bake buns or grease the pies.
11. Donuts like this dough. It will still be even more delicious!
Delicious!
I think, if any gentlemen would have a recipe for a sweet yeast dough. Choux pastry on dill for pies, pies, pizza and any other variety of pastries does not require heavy soaking, which is why the filling is also prepared sooner or later. The recipe and photos of preparing a thick choux pastry with yeast and sprinklings were sent by our reader Svitlana Burova:
Varna dough on dill
(for pies and pirizhki)
The specified ingredients will yield one small pie or a small number of pie, if you need more dough, increase the proportions by 2-3 times for a wet taste.
For the recipe for dill dough you need:
- Tsukor – 3 tbsp. l.
- Sil - 1 tsp. (if you increase this recipe by 2 times, also add 1 tsp.)
- Margarine – 30 gr.
- Mayonnaise – 1 tbsp. l.
- Okrip (just boiled water) - 300 ml.
- Oliya – 5 tbsp. l.
- Boroshno - I used 4 flasks for mixing the dough (this bottle of mirka boroshn says 150 g. - Zagalom is about 600 g.)
- Sweet yeast – 5 g. (Half a bag)
How to make yeast custard dough on dill
In a deep bowl, boil the salt, zukor, margarine, mayonnaise, pour in the hotly boiled salt and olive oil.
Mix everything until the margarine, salt and zucchini are mixed.
Sift half of the beard on top, add yeast to the top, carefully mix with the beard, sift another half of the beard on top and lightly knead the custard dough.
Dough on the sprinkling for pies or the pie won’t come out much cooler.
Cover the bowl with a towel and leave the dough in a warm place for about 40 minutes.
When the yeast choux pastry on the dill has finished,
From this you can prepare pies, pies with various fillings, whites with meat, (or brinza) and greens, baked in dough, like sausages, and you can also prepare pizza on the basis of such (pastry dough requires rosette iti yakomoga thinner).
The dough will come out even softer, shaken and tender. The choux pastry prepared with this recipe on dill is free from the soft taste of the next day and does not become stale.
Yeast pie with unsweetened filling can be enjoyed as a lunch, dinner, or as a snack. On the cob of the day!
Well, let’s put the sprinkling dough on the table for our Swede and start making pies and pie!
Enjoy your appetite and enjoy delicious pastries and pies!