Every housewife wants to learn how to bake delicious pies. But they do not always turn out soft or dry out the next day. What secrets do you need to know when baking and what do professionals do to make a soft cake from any dough?
soft pie
Ingredients
Margarine 1 pack Dry yeast 1 pack Milk 1 stack Flour 4 tbsp Sugar 2 tbsp eggs 3 pieces)
- Servings: 4
- Time for preparing: 4 minutes
Soft Pie Recipes
Fragrant, delicious pastries can be made from yeast, sand or kefir dough. But most often at home, housewives bake pies from yeast or kefir dough. Pie recipe from yeast dough.
You will need:
1 pack of margarine;
1 pack of dry yeast;
1 st. milk;
3-4 st. flour;
2/3 st. Sahara;
Yeast is diluted in warm milk and eggs mixed in a separate bowl with sugar are added to them. Gradually add flour, kneading the dough with a spatula or spoon until it begins to lag behind. The finished dough is removed in the refrigerator for 3 hours. At this time, you can prepare the filling and proceed to the formation of pies.
To get a delicious soft cake, after you put it on a baking sheet, let it stand for 20-30 minutes. The dough will rise and become fluffy after baking.
Kefir dough pie recipe
You will need:
3 art. flour;
1 pack of dry yeast;
1 st. kefir;
0.5 st. vegetable oil;
Salt, sugar.
Kefir mixed with butter is slightly heated over low heat, salt, sugar, egg, flour are added to the mixture and the dough is kneaded.
After it has stood for 40-50 minutes, you can start baking. Try to use this recipe, the cake will turn out not only tasty, but will also be airy even the next day.
How to make pies soft: secrets and different ways
Not always pastries are airy and lush. And often, after cooling, the cake quickly becomes stale and covered with a hard crust. Some housewives simply do not know how to make pies soft, and therefore their pastries are not always tasty. To make the cake delicious even when cold, try to resort to some tricks:
For the dough, use milk, not water;
Yeast must be fresh;
Do not knead too tight dough;
If there is no milk, take sparkling water for the test;
Do not put the cake in an unheated oven.
The main rule of pies: be sure to grease the top crust and sides with melted butter, cover the pastry with plastic wrap, and cover with a kitchen towel on top. So, your pies will turn out very soft, fluffy and tasty even after cooling.
Bread, buns, donuts, 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 pastries fluffy and soft? Why sometimes the dough settles, and bakery products turn out dry and do not hold the desired shape? We will try to find answers to these questions.
Products that help raise the dough and make it soft are soda, yeast and, oddly enough, eggs.
In without yeast dough add soda or baking powder. It is better to add soda at the very end of the preparation of the dough, mixing it with flour. Often kefir is added to dishes with its use, this makes the dough even softer and more tender.
In some recipes, adding eggs to baking is not recommended, so it will turn out softer and not stale for a long time.
Whipped egg whites rise well. They must be added last to prevent them from falling off, gently mixing 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 if they are pressed or dry). It is done as follows: yeast must be diluted with water or milk, add flour and sugar, leave this mixture in a warm place for an hour. In order for the dough to fit better and be lush and soft, you need to knead it several times, thereby allowing it to accumulate more air. Also, be sure to let the prepared product stand a little before baking.
Another important point in cooking delicious pastries is sifting flour, preferably several times, this also contributes to the saturation of the dough with air.
It is also important to observe the correct temperature regime, most recipes indicate a temperature of 220-250º. If you have an oven without setting the temperature, it doesn’t matter, take some flour and put it on a baking sheet, then put it in the oven for 30 seconds, if the flour darkens during this time, then the temperature is approximately 230º.
One dough loves heat and is put to “warm up” for a couple of hours in a warm place, while the other needs to stand 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.
Pies, pies and other pastries are undoubtedly one of the favorite delicacies of both children and adults. Thanks to the variety in recipes and fillings, pies literally found their fan in every person. Pies come with filling and without, salty and sweet, yeast and without yeast. In general, there are a lot of recipes, and every housewife can choose the one that suits her according to the cooking technology and ingredients. However, in the process of cooking, each especially novice housewife has certain difficulties, such as how to make pies soft. Literally while they are still in the oven, or immediately after it, the pies are soft and fluffy, and after an hour the crust of the pies hardens so that there is no desire to find out what is inside. Despite the hopelessness of the situation, there is a way out. Grandmothers and mothers also know that in order for the pies to remain soft, immediately after the oven, moisten them with plenty of water and cover with a terry towel for 30 minutes.
Another question for novice baking lovers is how to decorate pies, because it is known that in addition to the internal content, the dish should also attract externally. There are many tricks and tips for decorating pies. From pieces of dough, you can literally do anything. The most common is the decoration in the form of a braid, or flowers - buttercups. Despite the lengthy explanation of buttercups, buttercups are easy enough to make. An ordinary circle is divided like a simple chamomile with a knife, after which, the edges of each petal need to be pressed. However, not everyone knows how to stew cabbage for pies. The technology for making cabbage for pies differs little from the usual recipe stewed cabbage. The only difference is that here the cabbage does not need to be seasoned with sour cream and tomato sauce, here the cabbage is stewed in its own juice. Before adding cabbage, pour oil into a cauldron and fry carrots with onions. Then cabbage is added and that's it.
From now on, it's no secret to anyone how to cook pies with cabbage. Unless, you need to recall the recipe for the main test. And this recipe is the most common yeast dough. For him, the yeast is diluted with water and a pinch of salt, after which the liquid is poured into a bowl of flour. Also, you need to add a little sunflower oil. Next comes kneading and proofing. After an hour of proofing, the dough must be kneaded and left for a few more minutes. And after all of the above, the pies are formed and sent to the oven or to the pan. Before frying the pies in the pan, you must pour a little oil into it and warm it up. If the pies are cooked in the oven, then there is no definite recommendation, you just need to look and adjust the temperature. In general, pies are a delicacy, and it doesn’t even matter that they spoil the figure, because it’s so delicious. This is the taste of childhood, home, family, warmth and comfort.
In my old notes, I found a recipe for a yeast dough called "Air", which at first glance combines incompatible - yeast and soda. I rummaged through books and walked through the expanses of 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 this combination is traditional. And according to this, 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 a fairy tale!
It's with apples.
Thought it might just be a coincidence, lucky? Yesterday I made the dough again and baked pies out of it. The result exceeded all my expectations - pies are airy, soft, tender - SUCCESSFUL BAKING. Making the dough is easy and simple, it fits very quickly, literally in 30-40 minutes at room temperature and has no yeast or soda flavor.
Yeast dough with the addition of soda "Air"
It will take
2 tbsp milk, 200 g margarine, 3 tbsp odorless sunflower oil, 2 tsp dry yeast, 1 tsp baking powder or 0.5 tsp soda, 2 tbsp sugar, 1 teaspoon salt, 2 eggs + 1 egg for lubrication, 1 kg 50 gr - 1 kg 200 gr flour or if in glasses (250 gr), 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, so that the dough will become more airy and fluffy.
The amount of flour needed to knead the dough depends on the quality of the flour. The best flour is high in gluten. For this reason, the recipe does not contain exact data on the required amount of flour.
Cooking method
Dissolve yeast in warm milk, add eggs, salt, sugar, melted warm margarine and mix everything well. To the resulting mass, add half the flour mixed with soda (not slaked) or baking powder, mix 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 the 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 a film or a napkin and leave for 30-40 minutes.
If the dough has risen, but the filling is not yet ready, the dough should be kneaded, covered again with a film and set aside.
When everything is ready, you can start sculpting pies,
As soon as they come up, gently brush them with egg. And so that the pies turn out to be more beautiful and shine better, brush with an egg again.
I really regret that I didn’t write about the temperature regime earlier and because of this, not everyone got pies, but better late than never
Bake pies at a temperature of 200 degrees for 15 - 20 minutes, until golden brown. The 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 ready.
Any filling for pies will do. But I liked the non-sweet one more with this test.
The pride of any housewife is delicious homemade pastries! And for baking to be amazing, you need to know some secrets. And every hostess has her secrets. In this article, we have collected a large selection useful tips on the topic of how to get a golden crust, cook a magnificent dough, consider the secrets of making puff and yeast dough and much more.
So what are secrets of delicious baking?
The first secret - we cook pastries in milk. Then it will be shiny and beautiful in color.
The second secret is that the more sugar in baking, the faster it browns. But with an excess of sugar, pies tend to burn.
The third secret is to get a rosy gloss on closed pies, before placing the pie in the oven, it is necessary to grease the top crust with beaten egg yolk.
The fourth secret is that if you pre-lubricate the pastry from yeast dough with milk, it will be more ruddy.
The fourth secret - so that the cake does not burn, and the top crust is ruddy, it is necessary to sprinkle a little coarse salt under the baking dish.
Secrets of lush dough
The first secret is that in order for your pastries to always be soft and fluffy and remain so even the next day, diluted potato starch must be added to the dough.
The secret of the second - before kneading the dough, the flour must be sifted. Thus, foreign mixtures are removed from it, it is enriched with oxygen and the dough turns out to be incredibly magnificent!
The third secret is that in order for the pastries to turn out magnificent and remain so the next day, half a glass of mineral water must be added to the dough. Or, dilute a teaspoon of salt in half a glass of water and extinguish it with citric acid or vinegar.
Secrets of making puff pastry
The first secret is the most important one! The dough must be cold before baking.
The secret of the second - directly in front of you, the baking sheet on which you are going to bake the puff pastry product must be moistened with cold water. Thus, the finished product will be easily removed.
The third secret is that the baking temperature of puff pastry products should be 210–23 degrees. At a lower temperature, the baked goods will dry out rather than brown. And at higher it will harden
Secrets of making yeast dough
The first secret is that we prepare yeast dough for pies in such a way that the consistency of the dough is smaller than for baked pies. Pies made from such a dough will be softer and more airy.
The secret of the second is to fill the mold for baking from yeast dough halfway, then baking from it will be more airy.
The third secret - for better baking of the yeast dough pie, lay it out on a baking sheet in a tactful way so that there are voids around the pie.
The fourth secret is that yeast dough pies should not be kept in the oven for a long time. They can dry out like this.
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 fillings are baked for no more than half an hour.
Secrets of making pastry fillings
The secret is the first - if you plan to add raisins to baking, then you need to wash it well, dry it and roll it in flour. Thus, voids will not form around it.
The second secret is when baking berry pie you can not put sugar directly into the filling. Berries will give a lot of juice. It is better to make the dough itself a little sweeter, and then sprinkle the finished cake powdered sugar.
The third secret - so that the berry filling in the open pie does not “run away” anywhere, you can stick a few pasta into the filling. Thus, the juice will rise up them.
The fourth secret - if rice is used for the filling, then add a teaspoon of vinegar to the water when cooking. Thus, the rice will become snow-white and crumbly.
The fifth secret - if cabbage is used for the filling, then it is finely chopped, doused with boiling water, then poured with cold water for a minute, squeezed and lightly fried. The cabbage will not darken and will be very tasty.
The fifth secret - so that the apples intended for the filling do not darken, they can be sprinkled with lemon juice and put in salted water for several minutes. The apple filling will be ready faster if you put a container of hot water in the oven.
The seventh secret - the dough for a pie with a filling should be rolled out very current, so that the notch in the pie was well felt.
What to do with ready-made pastries
The first secret is that immediately after the cake is ready, it is recommended to put the cake on a towel well moistened with water. This makes it easy for the cake to separate from the mold.
The second secret is to finished cake If the cake was well separated, before baking, the form must be sprinkled with semolina or greased with butter.
The third secret is to store the finished cake on the wire rack. this way the bottom of the cake will not get damp.
The third secret - so that the finished cake does not settle immediately after baking, hold it for a while in a warm place. And 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 a fire.
These are the secrets of delicious baking exist. We really hope that they will be useful to you and we will be glad if you share your secrets in the comments!
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