Recipes fried pies

One of the warmest memories of early childhood are fried cakes, cooked in butter flavored with home from the test with an amazing smell of fresh milk, which is hidden away in the heart of the most delicious and flavorful filling, causing the unrestrained desire to eat them again.

In this article we consider some simple recipes for pies and toppings for them. Also, you will learn how to prepare yeast dough, which option is best suited for fried pastries, and of course, reveal some of the secrets of cooking delicious cakes.

Pyrozhkov dough

Methods of preparation of dough were elaborated centuries. Prepare the dough from the ferment and yeast - and oparnym bezoparnym ways. Nowadays, pies and cakes baked primarily from yeast dough using baking and without. But keep in mind the fact that the dough is flavored with milk, eggs, sugar and other food additives get tastier and at the same time serious, which is more suitable for sweet cakes, pastries and other goodies. But for savory baking, you need to know when to stop or kneading dough sponge method - the method of pre-fermentation, it is better to cook at all without baking - as the Council of our grandmothers who know in this business sense.

Yeast dough for pies

First, consider bezoparnym method and the easiest recipe Pyrozhkov test yeast with a minimum addition of baking, which is mainly used for non-sweet pastries. Without any baking is not recommended - a product after a certain time it becomes dry and bland.

Ingredients:

200 ml of warm boiled water, 100 ml of milk, 1/2 hr. Teaspoon salt, 11 g sachet of dried yeast 300-350 g flour. Step by step recipe:

Pour into a deep bowl, and warm water to heat the milk, mix the salt and yeast.

stirring whisk or hand, add the sifted flour portions.

Knead moderately stiff dough and cover with a towel or plastic wrap.

To insist in the warmth - 1 hour or more, until the dough will increase significantly in volume. In between obmyat.

In this case, most of the water can be replaced by milk, because milk patties are then much tastier and more aromatic than cooked in water, but it will increase the fermentation, which is also influenced by the quality and freshness of the yeast.

To make the dough was "obedient" - does not stick to hands and utensils, as well as to improve the taste, you can add the melted butter or margarine, about '40

sponge method:

The recommended option dough with a lot of baking, for sweet pastries.

Connect a small deep bowl for 2 hours. Spoons of sugar, 1 tbsp. tablespoons flour and yeast.

Pour 100 g of warm water, stir thoroughly and await the formation of "caps" - 10-15 minutes.

Then, in a separate large bowl pour the remainder of the water, to dilute the salt in it, pour the cooked brew, add flour, knead the dough and infuse.

The amount of ingredients is the same as in the first method, excluding added to the brew. The exact amount of flour used, in both cases, can vary up or down, plus or minus 20-50 g

Setting the stage for the brew, it does not put the salt, and added directly to the batch with all the ingredients. We should not forget that the salty dough ferments badly.

Butter yeast dough To make up for missing the moments we have prepared a separate topic, which in simple terms is shown the entire process of universal dough for baking with a detailed description and step by step photos to them.

Cutting and proofing

The finished dough is divided into small portions, sprinkle with flour and roll into balls, which lay on a floured work surface and cover with a clean towel for a short proofing - 5-10 minutes.

What does the proofing? - Articles without proofing, are obtained porous and dampness, because in the process of cutting a test structure is broken, it is removed from the gases and the dough is thick, resulting in a less lush baking.

Formation, modeling and preparation of

Prepared blanks from yeast dough roll into a thick cake is not a circular shape, in the middle put the stuffing, pull the edge and firmly pinch, to give the product peculiar form patties and flatten their palms.

is red-hot oil in a frying pan with a thick bottom and place the patties seam down.

Fry on skvorchaschem oil for 2-3 minutes on each side, until golden brown.

roasting process should be moderately fast, the fire is above average. When enough hot oil does not have time to become covered browned crust and continues to absorb the excess amount of oil becoming greasy. And when overheated - undercooked surface from inside is not roasted appears bitterness and such a product can cause heartburn.

Recipe fried pies

In each case, when homemade cooking you need to follow certain rules, be sure to take into account the preferences and tastes, try all options and then combine their own unique recipe.

Patties with minced meat

• Knead yeast dough on one of the options suggested above. To select fancy sponge method. Soak in a warm place to rise, then divide by the desired pieces, roll them into balls and roll. Fill minced meat, and close up the edge. Fry patties on a pan in hot oil.
• For filling hack 500 grams of beef or pork finely chop 2 onions into cubes and fry in a pan with 2 tbsp. tablespoons oil until tender. Season with salt and add spices to taste.
• The finished meat filling must first cool down, and then used for preparation of pies of any complexity.

Patties with egg and green onion

For clarity, and as an example, we offer a step by step recipe, which is painted in detail and illustrated the whole process, following which you can cook delicious cakes with filling the budget of the egg and greens.

Patties with potatoes fried in a pan

Along with the meat, much in demand and popular cakes with potato stuffing and potatoes, as we all know - it is universal, everyone's favorite product and perfect filling for pies.

Sift the flour into a deep pot, mix it with the softened margarine, salt, sugar and baking powder. Add the warmed milk and water, knead the dough is not too thick consistency.

To prepare the vegetable stuffing, first boil the potatoes and cut into small pieces. Fry the chopped onion until soft and add to the potatoes with chopped herbs. Season with salt and stir.

Pre-cooked dough divide into small pieces, roll them and place in the center of the potato vegetable stuffing. Form a patty and fry in butter. Potatoes goes well and in harmony with a variety of ingredients. And potato patties recommended for better taste perception consume with tomato sauce.

The filling for pies

All your favorite cakes can be cooked virtually any filling, based on season and taste. This point is not less important, especially for savory baking, where the filling is crucial. And it should not necessarily be savory.

Excellent tasty pies obtained jam, marmalade, fresh or frozen fruits and berries with sugar and cream. No less demand stuffing seafood with fried mushrooms, cheese and many others.

Options for filling any method of preparation:

is not sweet:

• stewed cabbage and fried mushrooms,
• sauerkraut and mashed potatoes,
• cabbage and boiled eggs,
• mashed potatoes, fried onion and dill,
• fried liver and buckwheat,
• boiled egg, boiled rice and chopped dill,
• boiled eggs, cottage cheese and herbs,
• cottage cheese and fresh herbs,
• cottage cheese and mashed potatoes,
• cheese and herbs,
• stewed eggplant, ripe tomatoes and onions,
• meat (boiled or fried) and fried in oil, onion,
• fried mushrooms with onions,
• pea puree,
• boiled fish or canned fish.

Sweet

• apples stewed in butter with cinnamon and sugar,
• pitted cherries and sugar,
• poppy filling,
• a thick jam,
• and sugar plums,
• raspberry jam or any jam from berries,
• cottage cheese, raw egg yolk, sugar and vanilla sugar.

In the illustrated embodiment each may present a certain amount of flavor enhancers (salt, sugar, pepper, etc. Spices).

Tasty cakes with jam in a pan

Pour into a bowl of water and a little warm up to 30 degrees, pour the yeast and stir with a spoon. Add salt, sugar and continue to stir the mix until uniform.

Pour the vegetable oil. Further, sifting flour in small pieces, knead the dough Pirozhkov, which should have a moderately soft, but at the same time easy to keep up with the palms.

The present 30 minutes in a warm place, divide dough into an equal number of parts and roll into balls. In the middle Spoon the thick jam and pulling the edges together tucks them.

The thick-walled pan heat the oil, place the product on a seam down and fry on both sides over medium heat until golden.