Sometimes there is a wish to indulge the family and friends with pies, pies, coulibiacs, but to venture to the young and inexperienced hostess such "experiments" can be difficult. Having mastered the offered recipes of different types of the test for buns and pies, you will be able pleasantly to surprise members of household and guests. Try, you won't regret!
Yeast dough for buns and pies
Make successful yeast dough for pies and rolls – a difficult task. Crust according to this recipe always turns out thick, soft, tasty. Expense of products: 0.5 l of milk; 0.5 packs of margarine plus 2 tablespoons of vegetable oil; salt and sugar randomly; 1 kg of flour; 1 bag of a yeast powder.
Sift flour, warm up milk to 37-40˚C, add salt, eggs, sugar, sunflower oil, the kindled margarine and yeast. Get dough, cover it with a towel and define somewhere in that dough rose quicker. In two hours make a first punch, in two hours – the second. Dough is ready, it is possible to bake or fry pies.
Fast yeast dough
In a post you can make dough for pies according to such recipe. Expense of products: 0.5 glasses of mineral water; 10 g of quick-rise yeast; щепоть salts; 1 tablespoon of sugar; 2 tablespoons of any vegetable oil; 2 thick glass tumblers of flour.
Slightly warm up mineral water, dismiss in it yeast, add sugar, vegetable oil, don't forget to salt. Sift flour and knead dough. From above you pritrusit it flour and put to wander. In 1.5 hours make a first punch, in 2.5 hours the second.
Kefir dough
If in the fridge there is a kefir or fermented baked milk, it is possible "to think" quickly dough for pies. It will be required: 0.5 l of fermented milk product; 3 eggs; 1 h spoon of baking powder (baking soda); 1 tablespoon of sugar; щепоть salts; 2 tablespoons of vegetable oil; flour.
Put soda or baking powder in kefir, then salt, add eggs, sugar, vegetable oil. Add flour and make not strongly stiffdough. Properly knead it hands, put to rasstaivatsya for 1-1.5 hours in heat.
Classical puff pastry
Puff pastry – universal, it is possible to make pizza, samosa, various pies and buns of it. Expense of products: 400 g of white flour; 4 yolks; 400 g of a natural cow oil; 100 g of white dry wine or in 1 tablespoon of wine vinegar dissolve 1-2 pieces of lump sugar; 0.5 glasses of sour cream (it is possible to replace with milk).
On a dostochka or a flat plate fill flour the hill, make in it a pole and pour out mix of yolks, wine, sour cream, salt there. Knead properly dough, it has to become elastic and not stick to hands. Collect it in Kolobok and remove in the fridge. In 20-30 minutes take out dough and thinly roll, approximately 4-5 mm thick.
On the middle put a half of the prepared oil and cover it with one half of layer, from above put residues of oil and cover with the second half of the test. Connect edges and roll layer as it is possible more thinly. Curtail it into 4 layers and again place in the fridge for 10-15 minutes, then once again roll. Repeat operation 4 times. Note. It is desirable to cook puff pastry in the cool room.
Early puff pastry
Do classical puff pastry long. Those who have no time to bother with it can make fast puff pastry according to this recipe: 2 glasses of flour; 150 g of slightly frozen slightly desi; 0.5 glasses of fat sour cream; 1 yolk; salt; h spoon of lemon juice or vinegar; slightly soda.
Sift flour, add to it oil and small chop up a knife in uniform grain. Add mix from a yolk to the pole made in an oil and flour krupka, salt, soda, lemon juice, sour cream. That dough didn't heat up, knead it as soon as possible, roll in Kolobok and place in the fridge. In 30-60 minutes, dough is ready.
Sour cream dough
Dough from sour cream turns out gentle, friable. It will be suitable for pies with any stuffing, from such test tasty kalatches turn out. Products: 2 glasses of flour; 200 g of sour cream; 1 egg; salt.
Make a soft dough of the listed products, put it in a package and for one hour send to the fridge. Dough is ready.
Dough according to ancient recipes
And here is how our great-great-grandmothers did dough: take 5 pounds of grainy flour and make a sponge dough since evening: Put 1 pound of flour in capacity and fill in with 4 glasses of warm water, break well that there were no lumps. Put 2 spoons of yeast, put to the warm place.
In the morning, when the sponge dough will rise, add to it pound of the good kindled cow oil, 5 fresh eggs and interfere with a veselka, won't begin to lag behind a veselka and edges of a kadochka yet. Again put in heat when rises, again vent properly and let's rise once again.
Dough with millet: take half-pound of millet and on milk cook thick porridge. Wipe it through a small sieve, put the tea cup of cream, desi half-pound which are lined with flour 2 spoons of yeast. When dough rises, add 4 eggs, knead dough and put to the warm place until again rises.
Note. One pound is equal to 0.454 kg.
Recipes are taken from the book by Gerasim Stepanov ""The latest additions to the experienced cook"" 1835 of the edition.