It is difficult to present the hostess who in a treasured notebook would have no one-two recipes of a yeastless dough for pies. They can be fried or baked, but steadily are in demand and little, and adult members of household. Therefore recipes are transferred from mother to the daughter or from the grandmother to the granddaughter, then are taken away by girlfriends, as a result for a long time settle in such here notebooks. Most often in a yeastless dough put baking powder; sometimes pies do on kefir; use also serum; happens – add beer, mineral water; it happens - a brine from pickles or sauerkraut. The main task is to simulate fermentation which saturates dough with carbon dioxide, and subsequently provides porosity to a crumb.
It is required to you
- - Premium wheat flour;
- - corn starch;
- - eggs;
- - granulated sugar;
- - salt;
- - baking soda;
- - desi;
- - vegetable oil;
- - baking powder;
- - kefir or serum;
- - nonfiltered beer;
- - cucumber brine;
- - bowls;
- - spoons;
- - cutting board;
- - rolling pin;
- - knife.
Instruction
1. For pies with sweet stuffings – jam, fresh fruit and berries, dried fruits, cottage cheese displaced with candied fruits make dough with baking powder addition. It can be bought in any shop. Usually sellers have such goods in grocery department, but in some cases all small-pieces goods give all the best at the checkout. You don't hurry to be upset if didn't find or simply forgot. Baking soda, extinguished vinegar, will work at all not worse. To tell the truth, soda is its main active ingredient. It connects to acid (more often – lemon or a baker's salt) and is complemented with a certain ballast substance (more often – corn starch). Also baking powder can include the substances providing to pastries beautiful color (artificial saffron) and began to smell (vanillin). Because of possible additive of vanillin baking powder is seldom put in the dough intended for unsweetened pies. But pies with various sweet stuffings at its use turn out with a bang. The recipe of the test is absolutely simple. Sift 650 g of wheat flour, add 10 g of baking powder, 20 g of granulated sugar, 5 g of salt. Separately mix 3 eggs from 50 g of the kindled desi and 200 g of warm milk. Pour in mix in flour and knead a soft dough. Because the hygroscopicity of flour of different producers can significantly differ, pour in liquid parts. Pledge of tasty pies – dough at a batch shouldn't be abrupt.
2. If decided to bake unsweetened pies and at the same time you choose the recipe of the test without yeast, it is possible to recommend addition of kefir or serum. In both cases you will achieve necessary effect – the carbon dioxide which is contained in dairy drinks will help to achieve the necessary effect of porosity. There is an important nuance. Dough will turn out rather elastic if to continue a batch slightly longer, than usually. At the same time it will gain the property allowing ready pies to remain several days soft and not to harden. At the beginning of a batch the dough made according to this recipe will be damp and komkovaty, the fact that it is preparing without yeast affects. But with continuation flour proteins will better connect to kefir or serum, will bulk up, gluten as result is formed, weight will become more homogeneous and will begin to lag behind hands. And ingredients for such test are in each house: on 500 g of flour take 70 g of corn starch, 30 g of sugar, 10 g of salt, 2 eggs and 250 ml of the kefir which is warmed up up to 40 degrees. Mix dry and liquid products separately, connect and knead dough. You remember, some time it will seem a little damp, but with continuation of a vymeshivaniye will gain necessary texture.
3. One more recipe of the test for pies provides addition of beer. Buy for it dark not filtered, but by all means pay attention that drink was the freshest. In some cases it is possible to look at date of development on a bottle cover, usually it is printed on the label behind. Pasteurized foam it doesn't do for our bezdrozhzhevy pies. Even if on taste it will be quite worthy, a task – activation of a beer yeast, and it for products after pasteurization - beyond a limit of dreams. Dough according to this recipe demands observance of the thermal mode. It is extremely desirable to do a batch at the closed windows and even window leaves. Mix 700 g of flour from 30 g of sugar and 10 g of salt, add mix from 2 eggs, 4 vitelluses, 200 ml of the dark nonfiltered beer which is warmed up up to 35-40 degrees. Well knead, cover with food wrap so that it concerned the upper edge, place for 2-3 hours in the warmest place of kitchen. It is possible even to leave near a plate at which the distant ring burns, the main thing is to provide to the test for pies the maximum rest.
4. Make for snack pies a yeastless dough on a cucumber brine. In each family where prepare pickled cucumbers, through some time after opening banks there is this "life-giving" liquid. Almost always hostesses pour out it, without assuming that thanks to a brine it is possible to receive remarkable pies. Only it is also necessary - to take on 600 g of flour, 30 g of sugar, 5 g of salt and baking soda, separately to shake up 3 eggs from 50 g of vegetable oil and 100 ml of a cucumber brine, to connect both mixes and to knead quite soft dough. After it begins to lag behind bowl walls, to roll in a plait and to place for an hour in the fridge. Then to get, cut on small flat cakes weighing about 30-40 g, everyone тоненько to roll, lay a stuffing. It can be or the cabbage fried with egg or the boiled meat which is passed via the meat grinder, seasoned with fried onions or mushrooms with potato, or cheese with ham. Anyway, pies should be pinched, laid out then a seam down on baking paper as option - the baking tray oiled vegetable, to put in the oven warmed up to 180 degrees and when are reddened – without delaying a tax to a table. By the way, dough in this recipe though prepares without yeast, but very much reminds traditional barmy.