Lent yeast dough for pies with the right preparation is not inferior to the basis, mixed with baking. At the same time, the total caloric content of baking is much lower, which will please those who follow the figure. Products with a filling of vegetable components can be eaten in a fasting or included in the menu of vegetarians.
How to cook a lean yeast dough for pies?
Knowing the secrets of the lean yeast dough, bake delicious pies with your favorite stuffing will not be difficult.
- Water before the dissolving in it, the yeast is heated to a temperature of 40 degrees.
- In water, together with yeast, dissolve sugar and leave for 15-20 minutes or ido appearance of foam.
- Flour must be sieved before adding to the dough, saturating the base with oxygen.
- To make lean dough on yeast quickly, it is after kneading placed in the heat for proofing and approaching. However, the products are even more airy, tastier, rougher and more useful if the maturation of the base will take place in a cool place at least eight, and ideally twelve hours.
Lean dough for pies with dry yeast
To knead lean yeast dough on dry yeast, you need the simplest and affordable products that are always present in every kitchen. To neutralize the yeast flavor in the finished products will succeed, adding to the basis of the mix with a bag of vanilla sugar or a pinch of vanillin. The amount of sugar is adjusted to taste or depending on whether dessert or snack foods unsweetened pies will eventually be cooked.
Ingredients:
- flour - 1 kg;
- water - 0,5 l;
- sugar - 4-8 tbsp. spoons;
- vegetable oil - 75 ml;
- salt - 1 teaspoon;
- dry yeast - 15 g.
Preparation
- Dissolve in warm water dry yeast and sugar, leave the mixture in the heat for 15-20 minutes.
- Add salt, butter, and then portions of sifted flour.
- Thoroughly mix the mass with a spoon, and then hands, achieving elasticity and smoothness of the dough, its detachment from the palms and dishes, but at the same time not supersaturating the base with flour. For convenience, kneading periodically oil your hands.
- Leave lean yeast dough for patties in the warmth for 1.5 hours, 1 time kneaded.
Lean dough for pies with raw yeast
Cooked on the following recipe, lean dough on live yeast will give odds to any other basis with the addition of baking. The products are soft, lush and do not stale for long. The secret of success in the long fermentation of the dough in the refrigerator. It is convenient to knead it in the evening, and in the morning to start baking products.
Ingredients:
- flour - 900 g;
- water 400 ml;
- sugar - 100 g;
- vegetable oil - 180 ml;
- salt - 1,5 tsp.
- Vanilla sugar - 1 packet;
- fresh yeast - 50 g.
Preparation
- In a capacity of at least 5 liters pour water, dissolve in it yeast and sugar.
- Add the oil, salt, vanilla sugar, pour the sifted flour.
- Thoroughly knead the lean yeast dough for pies with your hands until a homogeneous, plastic and slightly sticky texture is obtained.
- Cover the container with a lid and put in the refrigerator for the night.
Fast lean yeast dough for pasties
Fast lean yeast dough, if kneaded with the recommendations from the following recipe, can be used without additional maturation and proofing. Particularly relevant is the version of a similar basis for fried products in a frying pan in oil. However, the wind pies are a success, especially if they are given the opportunity to come up on the baking sheet after decoration.
Ingredients:
- flour - 1,2-1,3 kg;
- water - 3 cups;
- sugar - 4 tbsp. spoons;
- vegetable oil - 250 ml;
- salt - 1,5 tsp.
- fresh yeast - 75 g.
Preparation
- Dissolve in warm water yeast with sugar.
- Add a glass of flour, stir and leave the spoon for 15-20 minutes.
- Intermix oil, salt and flour, achieve homogeneity and smoothness of the coma.
- Ready-made lean fast yeast dough for pies is used immediately or 30 minutes after kneading.
Lean yeast dough Monastery
Lenten yeast dough according to the monastic recipe is prepared without the addition of salt according to non-standard technology. Baking with such a foundation is more useful, long remains fresh, does not mold and does not become stale. The lack of salt is compensated by salted or sweet stuffing and in finished products is almost not felt.
Ingredients:
- flour - 3-4 glasses;
- water - 3 cups;
- sugar - 100 g;
- vegetable oil - 100 ml;
- fresh yeast - 50 g.
Preparation
- Boil the water, adding sugar and oil, cool to 40 degrees.
- Dissolve in a liquid-based yeast, add flour, and mix.
- Leave the lean monastic yeast dough for patties in the heat for 30-40 minutes.
- If necessary, if after the approach the dough is still liquid, add more flour, mix and allow the mass to rise again.
Lenten puff yeast dough - recipe
The following recipe for lean dough on yeast will allow you to get a layered base from which you will be able to bake fragile and layered cakes, large open pies with filling, sweet puffs or bows without stuffing. Dry yeast in this case is more preferable, since they have a more delicate loosening effect.
Ingredients:
- flour - 1 kg;
- water - 2 cups;
- sugar - 40 g;
- salt - 1 teaspoon;
- vegetable oil - 140 ml;
- dry yeast - 1 sachet.
Preparation
- In warmed water, yeast and sugar are dissolved.
- Add salt, half a serving of oil, flour, mix for 10 minutes, give 2 times to rise, each time kneaded.
- Roll the lean puff yeast dough to get a thin layer, oil it, fold it with an envelope and roll it out again.
- Repeat the cycle 3 more times, use the dough as directed.
Lean yeast dough on potato broth
Another simple, but original recipe for the lean yeast test will be presented later. As a liquid base in this case, a potato broth is used, and the pulp of boiled potatoes is added to the base, which to some extent replaces baking, improving the characteristics of the finished baking.
Ingredients:
- flour - 4 glasses;
- potatoes - 200 g;
- sugar - 40 g;
- salt - 0,5 tsp.
- fresh yeast - 40 g.
Preparation
- Potatoes are peeled, boiled until cooked, the broth is preserved, and the pulp is ground with a crust.
- Measure 300 ml of warm decoction, add ground sugar pre-yeast.
- Add the puree from the potato, 4 spoons of flour and leave the spoon for 20 minutes in the heat.
- Pour the rest of the flour, mix it and give the dough to rise in the heat 2 times, each time sweeping.
Lean yeast dough like fluff
A simple lean yeast dough for patties in the oven, cooked with the following recommendations, can be airy and fluffy as fluff, allowing you to get quality and delicious pastries. It is important not to oversaturate the mass when mixing flour, but for the convenience of blending lubricate hands with vegetable oil.
Ingredients:
- flour - 700-800 g;
- water - 3 cups;
- sugar - 1 cup;
- vegetable oil - 150 ml;
- salt - 1 teaspoon;
- fresh yeast - 75 g.
Preparation
- Mix the oil with a glass of water and sugar, heat, stirring, to a boil.
- Pour the rest of the cold water, add the yeast, flour until the texture of the dough is reached as a pancake and leave in the heat for 30 minutes.
- Stir in the salt and the rest of the flour, mix for 10 minutes, allow to rise.
Lean yeast dough for fried pies
Prepare lean yeast dough for pies in a frying pan can be on water or potato broth, which will only improve the quality of finished products. The filling can be simply potatoes with onion or mushroom toast, cabbage, jam, cottage cheese, berries or any other filling of your choice and taste.
Ingredients:
- flour - 700-800 g;
- decoction of potato - 0,5 l;
- sugar - 2-4 tbsp. spoons;
- vegetable oil - 80 ml;
- fresh yeast - 50 g.
Preparation
- Yeast is ground with sugar.
- Add a warm broth, butter, flour and knead to elasticity.
- Leave the flour in the refrigerator for 40 minutes, after which they are again mixed and used to decorate the patties, followed by their frying in oil.
Lent yeast dough in the bread maker
Delicious lean yeast dough is easy to prepare with a bread maker, if any. Products are laid in the order specified by the instructions of the specific device, and yeast is always used for high-speed dry. The amount of flour and water in the recipe is constant, and a serving of sugar and salt can be adjusted to taste.
Ingredients:
- water - 360 ml;
- flour - 620 g;
- vegetable oil - 40 ml;
- sugar - 40 g;
- salt - 20 g;
- yeast - 3,5 tsp.
Preparation
- Pour water and oil into the bucket of the device.
- Fall asleep with flour, salt, sugar, and then yeast.
- Choose the mode "Dough -" Main ".