Pies with a nourishing or sweet stuffing are cooked by the Russian hostesses many centuries. This traditional dish – the welcome guest on any table. Learn to cook simple, but thick and airy pirozhkovy dough on yeast or kefir, and your pastries will always be successful.
It is required to you
- For yeast dough:
- - 2.5 cups of flour;
- - 1.75 cups of milk;
- - 1 egg;
- - 25 g of a compressed yeast;
- - 3 tablespoons of vegetable oil;
- - 2 tablespoons of sugar;
- - 1 tsps of salt;
- For custard paste;
- - 4 cups of flour;
- - 2 cups of water;
- - 10 g of a yeast powder;
- - 3 tablespoons of vegetable oil;
- - 1 tablespoons of sugar;
- - 1 tsps of salt;
- For kefir dough:
- - 3.5 cups of flour;
- - 300 ml of kefir;
- - 50 g of sour cream;
- - 1 tsps without soda top;
- - 0.5 tablespoons of vinegar;
- - 3 tablespoons of vegetable oil;
- - 2 tsps of sugar;
- - 1 tsps of salt.
Instruction
1. Barmy pirozhkovy to a testoprigotovta sponge dough. Warm up milk to 30-35oC in deep capacity. Part in it yeast, pour sugar and 3 spoons of flour. Well mix everything, cover or food wrap and leave in the warm place for half an hour.
2. Shake up egg with salt and enter into the risen sponge dough, accurately pouring in it a stream and driving in with a nimbus. Add vegetable oil and flour to the turned-out liquid weight, filling it in the small portions and continuing to stir with a spoon, and then hands.
3. Mash dough in a bowl until until it becomes elastic and soft and will cease to stick to palms. Lay out it on a table and let's stand 15 more minutes, having covered with a towel.
4. Custard paste for you pirozhkovrastvorit yeast, sugar and salt in a glass of warm water with vegetable oil. Pour in this mix in a sifted flour. Quickly stir everything. Keep in mind that about a half of a portion of flour won't interfere.
5. Boil the second glass of water and fill in with it the prepared bowl contents. Collect all flour by a tablespoon or a scapula not to burn. Further continue to knead dough hands. It is necessary to mold from it pies at once so the stuffing has to be already ready by this time.
6. Dough for pies on a kefireproseyta flour several times to oxygenate it for lightness of products. Put in it soda, extinguished vinegar and also salt, sugar and a spoon of vegetable oil.
7. Mix kefir with sour cream and pour out in flour mix. It is good if fermented milk products are not too fresh. It is ideal to get them from the fridge since evening and to sustain night at the room temperature.
8. Mix komkovaty dough then pour in it the remained vegetable oil. Knead it by means of hands to uniformity and plasticity and let's stand 20-30 minutes under a napkin or polyethylene.