The real barmy pies have to be soft, gentle, magnificent, air. But sometimes they turn out dry. It can be a consequence of several factors among which there is a violation of technology of doughing, the wrong ingredients or their proportions, or a dry stuffing.
Stuffing
Most often pies with rice (buckwheat), potato, meat and sweet turn out dry. In such stuffing there aren't enough liquid and fats. Besides, in dry pies between a stuffing and the test emptiness because of which the cooled-down dough fails are formed. It spoils all type of pies. The stuffing shouldn't be dry. On the contrary, it has to help the test to become more magnificent and softer, adding to it fat from within. That is why it is necessary to add the fried onions (about a quarter of volume) to potato and rice, and, with oil on which it was fried. Mincemeat needs to be fried with onions too. If you don't love onions, add 150 g of a soft desi to a ready stuffing and pound. The same can be done with a sweet stuffing.
Ingredients for yeast dough
As for the test, it can be prepared from different ingredients. It is possible to use a fresh milk, amasi or in general water for the test and also to add to it vegetable oil, creamy or margarine, to use a yeast powder or fresh. Someone doesn't put some egg at all. Each hostess has the recipe. But dough for soft pies and for dry friable barmy pie differs. Also dough for a fried fried pies differs from the test for pies which bake in an oven.
For pies it is necessary to take bigger amount of eggs and butter (margarine). On 500 g of flour 3 eggs, oil or margarine – 200 g, sugar – two tablespoons, salts – one tea, 350 ml of milk, 25 g of yeast are added (if you use dry – 6 grams). In this case dough will turn out dry and friable.
Pies which, on the contrary, have to be air and melt in the mouth, are prepared from other recipe. Sour pies which are kneaded on fermented milk products will be more magnificent. Eggs in dough for pies it is necessary to put less. On 500 g of flour and all above-stated proportions one egg suffices. The Sahara is one tablespoon. If pies with a sweet stuffing are four spoons. And here a desi 300 g are required. For the barmy pies fried in oil, it is the best of all to knead dough on vegetable oil (half a glass on flour half a kilo).
Doughing
It is the best of all to do a sponge dough, that is to allow yeast dough to approach several times. At first yeast is stirred in warm milk with sugar (sugar everything, milk – 50 g). Then egg is shaken up with salt. Flour, after – milk and kindled (but isn't hotter) oil is added to it. After everything yeast is added. That pies didn't turn out dry, it is impossible to shake up egg with sugar or oil. And the last secret for a guarantee of softness and splendor. After you get pies from an oven, grease everyone with a brush from all sides the kindled desi. Then lay in a pan, cover with parchment paper, a cover and let's stand. Such pies will be soft, not dry and will remain long, without hardening.