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Many people have a question - how to cook soft pies so that they are soft and airy? It's actually simple. More difficult than cooking. Let's prepare these together, light as feathers, soft pies in the oven. If something is not very clear, there is always a video recipe below.
We will need:
- 1 glass of kefir
- 0.5 cups refined sunflower oil
- 1 teaspoon salt
- 1 tablespoon sugar
- 3 cups flour
- 1 package (11 g) dry instant yeast
- 1 egg
Mix kefir with oil and heat until the mixture is warm. Add sugar, salt to the warm kefir mixture, pour in dry yeast, mix everything well.
Sift the flour and knead the dough, let it rise for about 40 minutes. While the dough is rising, you can prepare the filling. By the way, you can make delicious pies from this dough. , and it remains just as soft in the following days.
Choose the filling yourself, which one you like best, we have green onions and a boiled egg. After the time has passed, knead the dough again and divide into 20 equal parts. Set the oven to heat up at 200C. Roll out the dough into circles, put the filling in the middle and pinch the edges.
Grease a baking tray with vegetable oil. Take an egg, separate the yolk from the white, add a little cold boiled water to the yolk, mix everything well.
Place the pies on a baking sheet, brush with yolk and place in the oven for 15-20 minutes. The pies turn out very light, they remain soft even the next day. Very quick and easy to prepare and eaten even faster.
You can see more about baking.
The dough is wonderful - soft, tender, airy. Simply very tasty. This dough goes with any filling.
Ingredients:
flour - 600 g granulated sugar - 4 tbsp. eggs - 2 pcs. margarine - 50 g (can be replaced with butter) milk - 250 ml (can be replaced with water + dry milk 2 tbsp) salt - 1 tsp. yeast - 2 tsp. (dry) vanillin - 1 tsp. (you can do without it) Filling - whatever your heart desires!
Effortless pies in 15 minutes
An excellent recipe for pies that a novice cook can easily make. Very tasty, soft, soft, easy, quick to prepare and using the simplest ingredients.
Ingredients:
0.5 liters of boiled water, cooled to 40 degrees 50 grams of fresh yeast 0.5 tbsp. vegetable oil and 300-350 grams of vegetable oil for frying 1 tbsp. sugar, salt to taste, 3-4 cups flour Filling - any.
Curd pies with apples and raisins
Soft, fragrant, juicy pies with apples and raisins - very tasty and easy to make.
paste-like low-fat cottage cheese - 150 g. flour - 300 g. 1 packet of baking powder (15 g.) 6 tbsp. spoons of egg liqueur (can be replaced with milk, cream, Baileys, Amaretto...) 6 tbsp. spoons of odorless vegetable oil 1 bag of vanilla sugar (8 g) 60-70 g sugar Filling: apples - 700 g sugar - 75 g raisins - 50 g lemon juice - 2 tbsp. spoons (Frozen berries + sugar also work very well as a filling. The berries do not need to be thawed first!)
Quick pies
The recipe is for housewives who have something to do, but also want to feed their family with baked goods.
Ingredients:
2 cups of sour cream (or kefir, or fermented baked milk, or yogurt...) - 2 eggs - salt to taste - a little sugar - 1 level teaspoon of slaked soda in 1 tablespoon of vinegar (if you use kefir or yogurt - do not quench) - flour - how much dough will take (do not beat the dough). It turns out to be an impressive pile of pies. They can be heated in the microwave or in a frying pan, sprayed with oil, covered over low heat. Filling: Minced meat (any meat) fried with onions and mixed with mashed potatoes. The proportions are arbitrary. For this dough, puree with meat is the best filling.
Small pies with yeast dough
I baked it, but I made the dough thin)))) With this recipe, it still turns out fluffy and tender. Ingredients: 1 tbsp. kefir 0.5 tbsp. sunflower oil 1 tbsp. sugar 1 tsp. salt 1 sachet (11 grams) dry instant yeast SAF-moment 3 tbsp. flour
Filling: 3 large potatoes 1 medium onion salt, pepper to taste vegetable oil for frying the onions 2 yolks - for greasing the pies
Pancakes-pies
Delicate dough, juicy filling. This amount of dough makes 14 pies.
Ingredients:
dough: cottage cheese 200 g egg 2 pcs. sour milk or kefir 500 ml potato flakes 2.5 tbsp. l. (can be replaced with mashed potatoes) sugar 2 tsp. salt 0.5 tsp. soda 1 tsp. flour 300 g vegetable oil for frying filling: chicken fillet 300 g mushrooms 100 g onions 2 pcs. sour cream 1 tbsp. l. greens salt pepper vegetable oil 1-2 tbsp. l. Preparation
Pies with meat filling The highlight of these pies is the filling of raw fried minced meat with onions; it turns out juicy, with a rich meat taste. Ingredients: milk 400 g butter 150 g sugar 2 tbsp. l. salt 0.5 tsp. dry yeast 2 tsp. flour 700-750 g filling: minced meat 700 g onion 2-3 pcs. green tomatoes without skin 2-3 pcs.
Pies with eggs and green onions
Ingredients:
Flour 500 g 200 g butter 250 ml kefir 2 eggs 2 tsp baking powder 1 tsp salt filling: 3 bunches of green onions 6 boiled eggs Salt and ground black pepper to taste
Pies "Like fluff"
Ingredients (for 20 pies):
1 tbsp. kefir 0.5 tbsp. refined oil 1 tbsp sugar 1 tsp salt 1p (11 grams) dry instant yeast > 3 tbsp. flour Any filling.
Kattamy - pies for first courses (Kyrgyz cuisine)
These pies are mainly for frying, because... The dough is almost sugar-free, but you can also bake it.
Dough: 1.5 tsp. dry yeast 500 g flour 250 ml milk 1 tbsp. sugar 1 tbsp. salt Filling: whatever you want (meat, onion, mushroom is especially good). By the way, these pies filled with fried cracklings and onions are very tasty with sour cabbage soup or borscht; Ukrainian busybodies will understand me.
Pogaca - Turkish breakfast pastries
Dough: 125 gr. margarine 200 gr. yogurt 50 ml sunflower oil 400 gr. flour 1 packet baking powder 1 tsp. salt Filling: 125 gr. white cheese Bunch of parsley 1 egg white
Yeast dough for pies in the oven
Pies made from this dough are soft and crispy, the dough is tender and fluffy.
Ingredients:
200 ml (1 glass) warm milk 100 ml (1/2 glass) warm water 1 level tablespoon dry yeast 1-2 tsp. sugar 1 tsp. salt 2-3 tbsp. l. sour cream 1 tsp. soda 3-4 tbsp. l. odorless sunflower (or other vegetable) oil 70-80 g soft butter flour, as much as you need.
I want to offer you another wonderful recipe: very soft homemade pies with potatoes. The pies are prepared very quickly and very easily, they turn out incredibly tasty and satisfying. The filling for the pies can be absolutely anything to suit your taste. And the secret of the incredibly tasty, tender and fluffy dough is in its preparation: it is mixed with potato broth. Thanks to this, homemade pies are very soft and melt in your mouth.
Ingredients:
- potato broth - 200 milliliters;
- dry yeast - 1 teaspoon;
- sugar - 1 tablespoon;
- salt - 1 teaspoon;
- flour - 2.5 cups (325 grams);
- potatoes - 3-4 pieces;
- onions - 2 pieces;
- pepper;
- greens - 1 pinch.
Very soft homemade pies with potatoes. Step by step recipe
- First of all, take the potatoes, wash them, peel them, and cut them into four parts.
- Place the potatoes in a saucepan, add water and place on the stove to cook the potatoes. When the potatoes boil, you need to remove the foam from them, turn the heat down, and immediately add salt to make the potatoes tasty!
- Then we take a frying pan, also put it on the fire, pour sunflower oil into it and wait until the frying pan warms up.
- While the pan is heating, peel the onion and finely chop it. After the onion is chopped, place it in the frying pan, sprinkle with pepper and turn the heat down.
Advice. You must definitely put pepper in the onion, then it will turn out tastier.
- Fry the onion until golden brown.
- When the onion is fried, we put it in a separate bowl and let it cool.
- Meanwhile, the potatoes are already cooked. We drain the water in which our potatoes were boiled: but do not pour it out - we will still need it.
- We take a potato masher and mash our potatoes until they reach the consistency of mashed potatoes. The potatoes should turn out dry, but we do not add any water or oil.
- Add our golden onion to the crushed potatoes and mix thoroughly. We also add a little ground black pepper and a pinch of green dill.
- Now take 200 milliliters of potato broth: it should not be hot, but warm.
- We will need a deep bowl: in it we will knead our dough.
- Pour the potato broth into a bowl and add one teaspoon of dry yeast, a tablespoon of sugar and mix everything well.
- Then add one teaspoon of salt there, then you can safely add flour (we will need 325 grams) and mix everything thoroughly. We should end up with a sticky dough: immediately cover it with cling film and leave the dough for 20 minutes.
- After 20 minutes the dough became soft and elastic. Take 2 tablespoons of flour, pour it onto the table and level it over the surface. Place the dough on the flour and knead it for literally 5-7 minutes: after kneading, the dough should not stick to your hands.
Advice. To prevent the dough from sticking to your hands, you need to grease them with sunflower oil.
- Divide the kneaded dough into 2 equal halves and roll out the halves into sausages. Cut each into small pieces (medium size).
- Take one piece and stretch it with your fingers.
Advice. The edges should be thinner than the middle so that the filling does not tear the dough.
- Take one spoonful of the filling and place it on the dough, pinch the edges and we have a pie. We do this with all the other preparations, then we will fry them.
- Place the frying pan on the stove, pour in sunflower oil, and fry the pies over low heat on both sides until golden brown.
So we made homemade pies: they turned out very soft and incredibly tasty. Their aroma will not leave indifferent even the neighbors who will hear this wonderful aroma. Bon appetit, cook with pleasure and a great mood! The “I Love to Cook” website is pleased to present to your attention many more recipes for a variety of homemade baked goods.
The pride of any housewife is delicious homemade baked goods! And for amazing baking, you need to know some secrets. And every housewife has her own secrets. In this article, we have collected a large selection of useful tips on how to get a golden brown crust, prepare fluffy dough, look at the secrets of making puff pastry and yeast dough, and much more.
So what are secrets of delicious baking?
The first secret is to prepare baked goods with milk. Then it will be shiny and beautiful in color.
The second secret is that the more sugar in baked goods, the faster it browns. But with too much sugar, pies tend to burn.
The third secret is to get a golden gloss on closed pies, before placing the pie in the oven, you need to brush the top crust with beaten egg yolk.
The fourth secret is that if baked goods made from yeast dough are pre-buttered with milk, they will be more golden brown.
The fourth secret is to prevent the pie from burning and to keep the top crust golden brown, you need to sprinkle a little coarse salt under the baking pan.
Secrets of fluffy dough
The first secret is to ensure that your baked goods are always soft and fluffy and remain that way even the next day, you need to add diluted potato starch to the dough.
The second secret is that before kneading the dough, the flour must be sifted. In this way, foreign mixtures will be removed from it, it will be enriched with oxygen and the dough will turn out incredibly fluffy!
The third secret is that in order for the baked goods to turn out fluffy and remain so the next day, you need to add half a glass of mineral water to the dough. Or dilute a teaspoon of salt in half a glass of water and quench it with citric acid or vinegar.
Secrets of making puff pastry
The first secret is the most important! The dough must be cold before baking.
The second secret is that immediately in front of you, the baking sheet on which you are going to bake the puff pastry product must be moistened with cold water. This way the finished product will be easy to remove.
The third secret is that the baking temperature for puff pastry products should be 210–23 degrees. At a lower temperature, the baked goods will dry out rather than brown. And at a higher level it will harden
Secrets of making yeast dough
The first secret is to prepare yeast dough for pies in such a way that the consistency of the dough is less than for baked pies. Pies made from this dough will be softer and airier.
The second secret is to fill the yeast dough baking pan halfway, then the baked goods will be more airy.
The third secret - for better baking of a pie made from yeast dough, we lay it out on a baking sheet in such a way that there are voids around the pie.
The fourth secret is that pies made from yeast dough should not be kept in the oven for a long time. They can dry out this way.
The fifth secret is that buns and pies made from yeast dough are baked for no more than 200 minutes at a temperature of 180–200 degrees. Pies with ready-made filling are baked for no more than half an hour.
Secrets of preparing baked goods filling
The first secret is that if you plan to add raisins to baked goods, you need to wash them thoroughly, dry them and roll them in flour. This way, no voids will form around it.
The second secret is that when baking a berry pie, you should not put sugar directly into the filling. The berries will give a lot of juice. It’s better to make the dough itself a little sweeter, and then sprinkle the finished pie with powdered sugar.
The third secret is that so that the berry filling in an open pie does not “run away” anywhere, you can stick several macaroni into the filling. This way the juice will rise up them.
The fourth secret - if you use rice for the filling, then add a teaspoon of vinegar to the water when cooking. This way the rice will become snow-white and crumbly.
Secret five - if cabbage is used for the filling, then chop it finely, pour boiling water over it, then pour cold water over it for a minute, squeeze it out and lightly fry it. The cabbage will not darken and will be very tasty.
The fifth secret is to prevent the apples intended for the filling from darkening, you can sprinkle them with lemon juice and put them in salted water for a few minutes. The apple filling will be ready faster if you put a bowl of hot water in the oven.
The seventh secret is that the dough for a pie with filling should be rolled out very tightly so that the filling in the pie can be clearly felt.
What to do with ready-made baked goods
The first secret is that immediately after the cake is ready, it is recommended to place it on a towel well moistened with water. This way the cake can be easily separated from the pan.
The second secret is that in order for the finished cake or cupcake to separate well, the pan must be sprinkled with semolina or greased with butter before baking.
The third secret is to store the finished pie on a wire rack. This way the bottom of the cake will not become soggy.
The third secret is to prevent the finished cake from settling immediately after baking, keep it in a warm place for a while. To make the cake crumble less, it is recommended to cut it with a warm knife. To do this, hold the knife under boiling water or over fire.
These are the secrets of delicious baking. We really hope that they will be useful to you and we will be glad if you share your secrets in the comments!
Bread, buns, crumpets, pies, muffins - all these are dough products. The success of preparing these dishes depends on how good it is.
All housewives who love to cook are often worried about the question of how to make baked goods fluffy and soft? Why does the dough sometimes settle and baked goods turn out dry and do not hold the desired shape? We will try to find an answer to these questions.
Products that help raise the dough and make it soft are soda, yeast and, oddly enough, eggs.
Soda or baking powder is added to yeast-free dough. It is better to add soda at the very end of preparing the dough, mixing it with flour. Kefir is often added to dishes using it, this makes the dough even softer and more tender.
Some recipes do not recommend adding eggs to baked goods, as this will make them softer and prevent them from becoming stale for a long time.
Whipped egg whites raise the dough well. They need to be added last to prevent them from falling off, stirring gently from the bottom up. They saturate the dough with oxygen and make it airy.
But it is better to add yeast to the dough in the form of sourdough (it does not matter whether it is pressed or dry). It is done as follows: yeast must be diluted with water or milk, added flour and sugar, and left this mixture in a warm place for an hour. To make the dough fit better and be fluffy and soft, you need to knead it several times, thereby allowing it to accumulate more air. It is also necessary to let the prepared product stand for a while immediately before baking.
Another important point in preparing delicious baked goods is sifting the flour, preferably several times, this also helps saturate the dough with air.
It is also important to maintain the correct temperature; most recipes indicate a temperature of 220-250º. If you have an oven without setting the temperature, it doesn’t matter, take a little flour and put it on a baking sheet, then put it in the oven for 30 seconds, if during this time the flour darkens, then the temperature is approximately 230º.
Some dough loves warmth and is left to “warm up” for a couple of hours in a warm place, while others need to sit in the refrigerator before the baking process, sometimes even for several days.
It doesn’t matter what cooking technology you choose and what kind of dough you prefer, the main thing is with what mood you approach this process.
In my old notes, I found a recipe for a yeast dough called “Air”, which at first glance combines the incompatible - yeast and soda. I rummaged through books and surfed the Internet, read reviews and discussions on this topic. I learned that no one knows how these two components work together, but in Hungarian cuisine such a combination is traditional. And therefore I concluded that until you try it, you won’t understand anything (it’s not for nothing that I once wrote down the recipe). I made it once and the dough turned out just fabulous!
It's with apples
I thought maybe it was just an accident, lucky? Yesterday I made the dough again and baked pies from it. The result exceeded all my expectations - the pies are airy, soft, tender - SUCCESSFUL BAKING. Making the dough is easy and simple, it comes together very quickly, literally in 30-40 minutes at room temperature and does not have a yeast or soda taste.
Yeast dough with the addition of soda "Air"
Will need
2 tbsp milk, 200 g margarine, 3 tbsp unflavored sunflower oil, 2 tsp dry yeast, 1 tsp baking powder or 0.5 tsp soda, 2 tbsp sugar, 1 tsp salt, 2 eggs + 1 egg for greasing, 1 kg 50 g - 1 kg 200 g flour or if for glasses (250 g), then 6.5 - 7.5 glasses.
Advice
It is better to sift flour for dough to get rid of solid impurities and saturate it with air, making the dough more airy and fluffy.
The amount of flour required for kneading the dough depends on the quality of the flour. Flour with a high gluten content is considered the best. For this reason, the recipe does not contain exact information about the required amount of flour.
Cooking method
Dissolve yeast in warm milk, add eggs, salt, sugar, melted warm margarine and stir everything well. To the resulting mass, add half the flour mixed with soda (not slaked) or baking powder, stir well, then add two tablespoons of sunflower oil and add the rest of the flour little by little, stirring well. The dough should be elastic and homogeneous, but it still sticks to your hands. Pour 1 tablespoon of sunflower oil onto the dough and knead it again, just a little so that it does not stick to your hands. Cover the dough with film or a napkin and leave for 30-40 minutes.
If the dough has risen, but the filling is not yet ready, knead the dough, cover again with film and set aside.
When everything is ready, you can start making pies,
Once they are ready, gently brush them with egg. And to make the pies more beautiful and shiny, brush them with egg again.
I really regret that I didn’t write earlier about the temperature conditions and because of this, not everyone’s pies turned out well, but better late than never
Bake the pies at 200 degrees for 15 - 20 minutes, until golden brown. Baking time depends on the oven. If the pies are browned on top and pale on the bottom, then cover them with a sheet of paper and continue baking until the bottom of the pies is done.
Any filling for pies is suitable. But with this dough I liked the non-sweet one more.
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