How to cook dough for pies

Baking seems to be complicated and inaccessible for those who want to pamper themselves with some innovation. Newbies repel many stages, not only preparation, but also preparation in the form of a kneading test. And, of course, you can safely continue to buy a shopping sedl. But she does not compare with fresh, just out of the oven, homemade baking self-preparation. Feedly yeast dough will be an excellent option to fans of pies and buns. And the verified recipe for cooking will prove its simplicity.

1
How to cook dough for pies - Ingredients

Opara:

Flour - 4 tbsp. with a flood.
Yeast - 40 g or 14 - 15 g dry.
Milk - 350 ml.
Sugar - 1.5 tbsp.

Job:

Vegetable oil 1 - 1.5 tbsp.
Salt is a pinch.
Flour - 600 g. Almost 4 glasses.
Eggs - 3 pieces.
Sugar - 150 g
Butter cream - 130 g
Vanilla sugar - to taste, a couple of pinch.

2
How to cook dough for pies - cooking process

First, create a nutrient medium so that the yeast earned - opar.
In the milk is close at a temperature to 40 ° C, you need to add a pending flour for the puffs and sugar. Mix thoroughly for their dissolution.
If desired, the milk is freshly replaced by kefir or skis milk. Plus the fact that baking will be slower than firing, but also will lose its delicate quality. An option for replacing milk is a homemade sour cream stirred.
Now the dishes with the jar need to put in a dry place without drafts for 40 minutes. In order for yeast to begin fermentation. And the hat came up from a thick foam.
After a time, the hat from the bubbles will begin to come and fee. This is the signal to the availability of the dishes.
The skill of creating a drift has occurred. In another dish, we mix the caustic butter, sugar and eggs. Do not diverge and beat to foam. It is enough of the usual mixing of the ingredient by a wedge or a mixer on a weak speed.
The contents of the two support are connected, salt and vanillin is added. Stirred to homogeneity.
The phase of adding flour is desirable to do gradually sifting the glass into the liquid and stirring. If there is experience in working with the dough, you can pour flour in another dishes, make a hole and pour the dough there, stirring.
When it is impossible to stir the spoon or another device, shift the dough on the table and take your hands.
By smearing the hands with vegetable oil or putting bakery gloves, you need to knead the dough for 5 to 10 minutes, until the absence of lumps. And while the dough is not supplied, soft and elastic. It should not be separated by drops. And it is worth adding flour, if liquid. At the end of the sensations of the dough will be fluffy.
In order for the dough a little rose, it is covered with a towel (not biting) and put in a warm place for 1.5 to 2 hours.
After this time, we will take a little bit, without adding flour, for greater elasticity. Now the dough is ready for modeling the necessary forms.

3
How to cook dough for pies - Tips and mistakes

In no case should the liquid should be hot, otherwise the yeast will be burned and will not rise.
Flour is always and for all you need to sift and choose the highest quality. This will affect the ease of dough.
If after stirring the dough does not rise, you can fool it, putting it for 15 to 25 minutes. in the refrigerator. And then return to the warm and cozy place.
Extra vibrations and air flows interfere with the test, so it is better to clean up in the stages of its recreation to the non-included oven.
You always need to choose only fresh ingredients for home cooking.
In order not to put the dough with flour and reduce its sticking, you can lubricate the board or table, as well as your hands with vegetable oil. Without pronounced smell and taste. It will also affect the drawing of products.
Bakeing at a temperature of 150 - 180 ° C in a preheated oven in the confectionery oven mode with a fan turned on (if any). Sdobu need to lubricate yolks to transfer a pleasant lacquer and in no case to disturb the first minutes in the oven until the stage of the appearance of the crust.