No matter how many versions of the pastry dough is not created every year, and appetizing the variant on the lees can not be imagined. Lush dough on yeast, obviously, needs a little more time and some knowledge in cooking, but all the inconveniences brought with a vengeance will pay off with a chic result in the form of an airy and long-lasting freshness test.
Recipe for dry yeast pies
For any kind of baking, the dough cooked on a milk basis is ideal. The output is an amazingly light product, which remains fresh for a long time.
Ingredients:
- milk - 240 ml;
- instant yeast - 5 g;
- granulated sugar - 10 g;
- flour - 380 g;
- egg - 1 pc.
Preparation
Bring the milk to a temperature slightly above room temperature. Dissolve the sugar crystals in warm milk and pour the yeast onto the surface. Leave the yeast to activate before forming a foam on the surface of the solution. Vbeyte to the yeast solution egg and re-thoroughly work through the whole corolla. Pour the flour into a deep bowl and pour liquid into it. Gradually picking up flour from the edges and kneading a soft dough, leave it to distance. Upon completion of rolling and molding, the dough for wind pies on dry yeast will lose its splendor, and therefore already prepared pies are left to rest repeatedly until they slightly rise.
Lean dough for pies with dry yeast
The oral version of the test can be considered the simplest in terms of the ingredients, however, the cooking scheme remains the same. Among other things, this recipe is notable for the speed of cooking, it will take no more than 40 minutes.
Ingredients:
- yeast - 5 g;
- flour - 520 g;
- water - 185 ml;
- sugar - 5 g.
Preparation
Having sweetened warm water, pour yeast over it. Pour the resulting solution into the flour and start kneading the dough. Leave the dough for 15 minutes, then for the same time after the molding.
Dough for pies with dry yeast
Do not say that, but the most delicious and airy is a dough. Among other options, it is also considered the most caloric.
This recipe is designed for the preparation of sweet pies , but if necessary, you can reduce the amount of sugar.
Ingredients:
- flour - 720 g;
- yeast - 10 g;
- sugar - 115 g;
- milk - 355 ml;
- butter (melted) - 115 ml;
- eggs - 3 pcs.
Preparation
Dilute the sugar in the barely heated milk and combine the solution with the yeast. After 5 minutes, beat the eggs and add the melted butter, then repeat the whipping. Pour the liquid into the flour and mix everything together. Let the dough come warm.
This dough with dry yeast is suitable for fried pies and for those that are cooked in the oven.
Brewed pastry for pies with dry yeast
Ingredients:
- flour - 475 g;
- sugar - 5 g;
- water 460 ml;
- yeast - 10 g;
- oil - 35 ml.
Preparation
Dissolve yeast in half of the sweetened water, combine the solution with flour, it should absorb all the moisture. Add the vegetable oil. Then pour a glass of boiling water and mix. You can go over to making pies without waiting for a doubling in size.
Jelly pastry with dry yeast
Ingredients:
- yeast - 10 g;
- Butter - 170 g;
- milk - 430 ml;
- flour - 540 g;
- eggs - 4 pieces;
- sugar - 45 g.
Preparation
Dissolve the yeast in a mixture of warm milk and a half sugar. Pour about 120 g of flour and mix. Leave the dough in the warmth for an hour and a half. After a while, add whipped eggs with butter and sugar remnants. Put everything in the pan with the remains of flour and let the test again double in size.