A more savory recipe for dough for pirіzhkіv

Warehouses:

for the base:

• borosno - 3 tablespoons;
• roslinna oliya(sonyashnikova) - 3 tablespoons;
• tsukor pіsok - 1 tablespoon;
• salt - 1 teaspoon.

For yeast test:

• 1 bottle of warm water;
• 3 eggs;
• 1.5 teaspoons of dry yeast;
• 4-5 flasks of borosna (deposit in the form of gluten).

The best dough for pirіzhkіv. Pokrokovy recipe

I’ll start brewing softly.

1. Dip borosno into a bowl, bury it and pour it into a new olive, add zukor and strength. Pour everything with 1 bottle of sprinkles and mix well. Pochekati, docks oholone.

Robimo drіzhdzhove hard.

1. Add to the chilled sumish (from point 1) a bottle of warm water, a zhovtka, dry yeast and a boar (a lot of borosna is stale in the form of її yakost). Zamіsiti іsto (shob not sticky to the hands).
2. Dates to stand for 30 minutes until the year and you can start tasting pirіzhki.

It appears that not all gentlemen (navit dosvіdcheni) know how to make pies correctly. It’s really easy to do everything, just like knowing a bunch of secrets of work with a test.

The rule is ahead. Vіdmіnniy nastrіy: tіsto vіdchuvaє your hands and your mood, as if nothing, you can't find anything from the most recent recipe for the test. Before the commission, you need to start only in the spirit of the government (how to do it - the choice is yours)

Another rule. Boroshna may buti stіlki, so that it does not stick tightly to the hands. Yakscho vy got lost - it means that they didn’t work like that. Porada from the chef: sip boroughly on the table with hot water, bury the grave, add all the warehouses and start mixing. If the masa stops sticking to your hands, it's ready.

Rule of thirds. Shake hands with olive - and it’s not sticky!

They made the storehouses - they prepared dough for pirozhkіv: light, povіtryane, not sticky to the hands.

The next stage: we start drinking pies. Do you want to share a secret, how to make them beautiful? We work on the back of the head with a testa cowbaska with a diameter of 5 centimeters, we divide it on equal parts (with a knife or with a finger). Another secret: it is worth loving only dotik hands, to that: not rіzhemo - but vіdshpuєmo; not rocking with a rocking chair - but with hands.

Oval patties(Classic form). Rozim'yati dough in a biscuit shortcake about a centimeter. Put the filling at the center, pinch the edges with a pivmіsyatsem. Slightly rumpled, put on the seam when poking.

Round pies(As a rule, there are whites and chickens). Zrobiti a shortbread, put the filling in the center. Raise the edges, make a small bag. Take the ledge in the middle (stitch after it, so that the ledge is not too great, otherwise it’s bad to get oiled).

Tricot pies(Traditional form for rosettes). Rozim'yati dough in a shortbread, spread the filling on all surfaces (leave the left edge). Cover the edge with cold water, and from the two upper kutіv make a "strelka". Raise the bottom edge and hem, pinching the seams.

Embossed pies. Thoroughly rozim'yati in an oval-shaped cake, put the filling, pulling it all the way through "cowbas". Tighten the top and bottom edges by about ¼ of the length of the shortbread. Let's take the upper edge by the tips and put them one on one over the filling. Take the dough from both sides of the shortbread and lay it crosswise. Hello, scho you "spit" a shortbread. For one pie, you need 4-5 spawns.

Rules for sipping cakes at the spirits.

Otzhe, they chose the form they needed, they poured pirozhkiv. What did you give?

We turn on the oven to heat up, and for the whole hour we bake pirіzhki (put on a sheet) with grub plіvka, smeared with olive oil. Khvilin in 15 times will rise and pies will become 2 times bigger. It will be necessary to smear them with milk or an egg (for the preparation of a ready-to-eat ruddy and lustrous smear) and correct it.

If you want to lubricate them, you can work not only in a frying pan. Hurry up with one more joy: take deep dishes (a stewpan or a wide saucepan), pour olives, so that the pirіzhki are about 1 centimeter deep, lower the pirіki into the baked olive and brush it under the lid from two sides. With this method, the patties are well smeared, thinner, dryer, softer.

Testka from yeast test. Pokrokovy recipe

1. We prepare the filling (I want to spread it, as it is especially popular with my homeland). Z rozrahunka for 1 pie: a tablespoon with hot water mashed potatoes(I cook yoga on mayonnaise, without adding cibuli), half of a sausage and 2-3 pieces of salted ogirk.
2. We put mashed potatoes in the middle, put half of the sausage on the side, and the top - a roll of ogirkiv. You can make traditional oval patties, or better yet pinch them like chebureks and take the troch.
3. Smazhimo at the great kіlkostі dewy olії, under the krishkoy (to marvel more).
4. The stuffing can be vikoristovuvat tsyu or be-yaku іnsh, to your liking and fallow according to your imagination.
5. I, so be it, “for a snack”, I want to propagate you a recipe for another original filling for lubricated pies.

Stuffing from kvass. 100 g of lard are thoroughly pored and melted in a frying pan (do not clean the greaves), add 1 bottle of white kvass there (cook in salted water until soft). Shuffle and add | add | in qiu sumish the details of the watchmaker. Salt for relish, cool and you can start pirіzhki.

They baked the dough, baked the most delicious pies - you can click to the table of the household. With tea, milk and compote - whoever likes it - pirіzhki on yeast testі pіdut for a sweet soul. We only want to praise them: and the pies themselves, and the hands of the hostess, who prepared them. The site “I love to cook” offers you a good appetite and a check for the living room for new recipes. I give respect to i.

I to the computer!!

Stock:
Margarine - 150 g
Borosno wheat - 3 bottles.
Eggs - 1 pc.
Zukor - 2 tbsp. l.
Strength 1h/l
Dry pressed - 25g or dry - 2 tsp.
Tisto:

Grind the egg with zucr in a glass and add cold water to the full volume. Add strength, drіzhdzhі that troch is borosna, mix it up and add it. Have flour | borosno | add margarine and rub it with your hands into a crumble.
Postupovo on boroshno with margarine viliti rіdku warehouse. Zamisiti m'yaké is more elastic. Light up a package of chi towel and place it in the freezer for 30 quills.
And they gave everything like a dream:
We take the dough, we take the stuffing, we stick the patties, we put them on the deco and let them stand for 20-25 quills, smeared with an egg.
Vipkaєmo in the rose oven 20 hvilin|minutes| at 200*C degrees (until ready and ruddy).

Today's smeared patties for the recipe.

One more miraculously quiet:

Milk (warm) - 200ml
Zukor-2stl
Dried dry 7g (pressed 20g)
Boroshno - 500 g r
Oliya abo margarine-200g
Eggs - 2pcs Sil - ½ ch

Cooking method
1. Put yeast in milk. Add 2 tablespoons of zucru to the milk, and a teaspoon of salt. Cheer up, so that the zukor and the strong have broken up, and the yeasts have mixed with milk. Add 2 tbsp. Put a bowl with dough in a warm place for 10-15 quills. We need to take off the dry-hat. Sift borosno at the bowl. Take 200 g of soft butter or margarine, for example, you zazdalegіd zіgrili. Oliya with borosho hands resolutely turn into a dribna crichta. Tim was given a hat for an hour. 2 eggs are added to a borosno with olive oil. Take milk with yeast and pour yogo into a bowl. Mix everything. Tisto can be finished with a bite. Put the dough in the refrigerator for 3:00. Sweaty, take out the offal of the dough and cut the pies, and keep the dough in the refrigerator for a while, otherwise it will be broken. Pirіzhki on the deck are not rozstoyyuєmo - once in the oven, they poured it. As it is strictly required by the term, then we DO NOT add eggs to the butter-boroshkov krycht, and we put it in the cold only on the pivgodini.

This recipe for rozrakhovaniya on quiet, yakі th pirіzhki love and don't want to worry about the dough.

Borosno - 4 thin bottles approx. 640g
Zukor - 2 tbsp
Sil - ½ tsp.
Oliya - 2 tbsp. l.
Milk - 500 ml. milk
Drіzhdzhі - 20g pressed or a package of dry drіzhdzhіv 11 gr. Cooking:
Stage 1. Reduce all ingredients to homogeneous mass. Fold the otriman masu bag and put it in the refrigerator for 2 years.
Step 2. After two years, you take the dough out of the refrigerator, lightly crush in boroshn and stick pies with whatever filling.
Quietly soft, does not stick to the hands, sticky, the pies stick together well. It is possible to vicorate for any kind of pies, greased, biscuits, and pies.

This photo is not mine from tirnet

The recipe for yeast dough is rich. Forgive me. For licorice pies and pies with a "serious" filling. Ale in these recipes there is one small amount: as if it wasn’t savory, fresh vipichka, it quickly absorbs its aroma and piss, and then it’s stale.

However, there is a recipe for which the quality of pies is left at the height of a sprat of days. І vіn dosit forgiveness. Behind him, it is possible to inspire the mister-pochatkіvets. Ale shob wiyshli side pies, you need to know the kіlka cunning and do not cheat with them in the process of preparation.

For such non-stale pies, special preparations are made brewed dry dough.

I got this recipe from my grandmother, and it’s already been over ten years of vines for me. All my girlfriends cook buns-curls in a different way, go out to all, and all just praise.

So let's do it. Guessing, I want the result - we all work for technology
We need:

3 eggs;
- 0.5 liters of milk + pivsklyanka for pouring drіzhdzhіv;
- 200 g margarine;
- 50 g of dried fruits;
- borosno;
- sil, tsukor, oliya.

Boroshno treba obov'yazkovo pass through a sieve. Margarine is taken out of the refrigerator, so that it reaches room temperature. Drіzhdzhi zmіshuєmo іz pіpkoy zukra and pour half a flask of warm milk. It's too much, schobs have risen.

In an enameled pan, we pour approximately borosna beer and pour small portions of refined oliya. Let's move on. Masa may be creamy, without breasts.

For the time being, we are pouring borosto with olive oil, milk is warming on the stove. As soon as it boiled, in portions it was poured into a sum of borosna that olії. They poured a portion, mixed it up. They poured it again - they mixed it up.

We give strength. Generously. We scoop up the strength of the dolonka, approximately two phalanxes of the fingers. Don't fight, it's not rich, beat a teaspoon. Potim dodaemo tsukor, it requires approximately pivsklyanki or 2/3, no more. Let's move on.

Now we’re waving in qiu sumish (not hot) drіzhdzhi. Let's move on.

It's time for margarine. Vіn maє buti room temperature, what is softer in consistency, then shorter. Added, mixed.

Eggs are introduced at the sumish one by one, relatively spreading.

Let's sweat in small portions boroughly, spread with a spoon. As soon as the masa became thicker for sour cream, the dough is ready.

Leave it for a couple of years in a warm place. Approximately for the next five years, you will need to reverify. Yakshcho Opara was kindly raised - hug. In a deaky hour, if I rise again, embrace again. Were you robbed?

Now the hour has come to add more flour, so that it will already be right. Let's give offal, no more than half a bottle. They finished it - they mixed it up. And so a sprat of times. So it is not necessary to mix it with your hands. We use a spoon. It will be important to turn the spoon, otherwise it will measure the correct dough. Like only a spoon does not check the dough and you want to start brushing it with your hands, stop! Boroshna is no longer needed. At the same time, it can be soft, and you can wind the trochs stick to your hands.

Once again we put it in a warm place, so it went down. I hvilin in 20-30 you have a miraculously quiet.

Fillings for pies from this dough can be different: meat, ribn, licorice, vegetable, sirn. You can work like great closed pies, so you can open them or close them with gates. Abo small pies, cheesecakes, rolls.

And a couple more secrets: pirіzhki before planting in the oven, you need to smear | smear | a beaten sum of egg yolk with milk. І obov'yazkovo give them ten hvilin. Sweat - at the fire of the oven. Shvidko pies are sipped - 10-15 quills.

They come more quickly. It's universally quiet, it's more tasty, it suits everyone. There is no one to say that it’s better to make it tastier for the best stuffing. Maybe that pies from the new one are not stale?

Until the speech, it’s miraculously saved on the upper police of the refrigerator for 4-5 days. Bring your friends!