Tasty gentle pies will always be good if to learn to feel consistence of the test. Not always it turns out to bring the slouch, observing all proportions in accuracy. Even having in kitchen a first grade flour, water, yeast, egg and a minimum of salt and sugar, it is possible to receive excellent pies which "will instantly be inflated" in a frying pan with oil.
It is no secret, that it is possible to buy in shop ready dough for every taste today: leavened, barmy, puff (both leavened, and barmy). However no pastries will be compared to the house, prepared from beginning to end own hands. Though at an arsenal of many hostesses there are modern assistants in the form of blenders, mixers, experienced bakers recommend to be active at a batch hands. Dough – a living organism which will absorb in itself(himself) all emotions training him.
Old men say that it is necessary to knead dough only with kind thoughts. Even if there are all necessary products of the superior quality, hardly it will turn out successful when the woman at the time of preparation becomes angry.
Preparation of a tasty fried pies requires very little: first grade flour, water, yeast, pinch of salt and sugar. It is possible even without eggs, but they, undoubtedly, will add to the test of splendor. The main secret is in the correct consistence therefore it is important to remember not so much prescription proportions of flour and liquid how many to feel necessary density. At a batch it is necessary to take periodically a hand a small amount of the test and to observe with what speed it falls down from a hand. It is important that it slowly slipped. If is too liquid, difficult it is necessary when forming pies, and dense won't increase when frying in a size and it won't be fried thoroughly properly.
Of course, quality of yeast too important factor. Experts consider that the best option – the fresh compressed yeast which wasn't exposed to freezing. On 1 liter of liquid about 50 g (half of a standard small pack) are required. If the choice fell on a yeast active powder, then there will be enough 1-1.5 teaspoons on 500–600 g of flour. However, previously they need to be placed for 10–15 minutes in a small amount of water with addition of sugar. During this time on a surface "hat" is formed of foam – means, it is time to add other ingredients.
That the yeast powder which is previously placed in water "dispersed" quicker, there it isn't necessary to add salt. Salt will only slow down fermentation process. On a glass of water it is possible to add a sugar teaspoon.
So, having connected yeast to water, salt (1/3 tsps), sugar (1 tablespoon), it is possible to start flour addition. Flour is poured into 2–3 receptions and promeshivatsya to a condition of homogeneous mass. As it was already told, during addition of flour it is necessary to test density a hand. Having learned to feel dough, it is possible to start experiments. Good the slouch turns out even from such stale products in the fridge as sour milk, the remains of sour cream, cottage cheese. Having connected them in half to water, it is possible to receive exclusively gentle and thick crust for a fried pies. It is necessary to tell that the option on water will be pleasant to fans of a viscous and lean dough. But pirozhkovy dough can be made also with participation of milk, kefir, egg, the kindled margarine. It is good to add 1–2 tablespoons of vegetable oil. In a word, who loves a sweet dough, it can be done as well as for sweet buns, only at the minimum use of sugar. But it will rise more slowly, than the dough got on water.
When dough for pies with a large amount of rich ingredients is cooked, it is better to get it in the basic way. On water or in half with milk, with 1 egg it will turn out light and without sponge dough.
Milk, cream, margarine or butter have positive impact on taste of a finished product. But if it is necessary that dough approached quickly, and the taste at the same time didn't suffer, the batch becomes on water in half with kefir. From other ingredients it is better to be limited to 1 egg and a spoon of vegetable oil which is added right at the end. Pies from such test by all means will double, having got to the heated oil, and, so will be porous and magnificent.