Some people very much love pies with various stuffing. But, unfortunately, not all have an opportunity to potter long with classical yeast dough: at someone the small child, someone spends a lot of time to the place of work and back. Therefore they are forced to refuse a favourite dish, cooking pies only occasionally, occasionally. But there are recipes of the fast yeast dough suitable for baking of pies.
It is required to you
- milk;
- sunflower oil;
- eggs;
- wheat flour;
- yeast;
- sugar and salt.
Instruction
1. Warm up 200 ml of milk, add 70 grams of yeast, carefully pound. You can use also a yeast powder, for this purpose you need one small bag. In other capacity properly shake up two eggs with salt, sugar and three tablespoons of vegetable oil (add sugar and salt to taste). Add a creamed mixture to a bowl with milk and yeast. Properly mix all ingredients, homogeneous mass has to turn out.
2. Properly sift wheat flour, pour out it the hill on a large chopping board or in a volume bowl, in the center make deepening. In slowly small portions pour in the received mix there, continuously mixing it with flour. That dough didn't stick to hands, moisten them with water or oil vegetable.
3. Shift dough in some bowl or a pan and put in the capacity, bigger by the size, for example, a basin. Carefully pour hot water in an interval between walls of tanks so that dough appeared kind of on a water bath. You can arrive in a different way: shift weight in a dense plastic bag, then for reliability in one package. Densely tie a mouth and place in a pan with hot water. Certainly, tie up a mouth so that there was free space, dough has to increase considerably in volume. Approximately in twenty minutes take out the received weight from a package. Dough can be used at once for preparation of pies.
4. The specified proportions are rather conditional, different grades of flour differently absorb liquid. If the formed dough seems to you too liquid – add to it a little flour; if, on the contrary, too dense – add a little milk and once again knead before formation of that consistence which you will consider optimum.