A couple of the main queries to the yeast test is its ability to maintain its softness and splendor for as long as possible while retaining any filling : from liquid jams and juicy berries to meat and chopped potatoes. These requests are answered by a yeast dough on kefir for pies, which, to all other things, and it's easier to prepare.
Yeast dough for kefir pies - recipe
The maximum dough turns the dough, which is prepared on a mixture of yeast together with soda and baking powder. Guaranteed air, literally down yeast pirozhkovoe dough, will be the perfect complement to any filling.
Ingredients:
- dry instant yeast - 10 g;
- flour - 575 g;
- baking powder, soda - 5 g;
- sugar - 5 g;
- water - 65 ml;
- vegetable oil - 15 ml;
- kefir - 475 ml.
Preparation
We start with the standard procedure for preparing the yeast solution. For it dry yeast is bred in warm sweetened water and left for a few minutes. After, pour oil, kefir, and after repeated mixing begin to pour in the flour. The first to liquid ingredients can go immediately three glasses of flour, after which the remaining amount is poured in small portions. You may not need all the flour specified in the recipe, as soon as the soft dough will form and begin to peel off the walls - it's ready. Stirring on this does not stop, yeast dough like when it is mixed for a long time, and therefore the process should last at least 10 minutes. Next, the ready lavish yeast dough for pies is divided into portions, the products are molded and left to proof for an hour before baking.
Yeast dough on kefir for pies
Working with baking does not always result in luck, as the abundance of butter and eggs in every way prevents the raising of the dough. The latter is possible only with the correct observance of all proportions, which we will share further.
Ingredients:
- kefir - 380 ml;
- egg - 1 piece;
- butter - 75 g;
- sugar - 45 g;
- yeast - 15 g;
- flour - 780 g.
Preparation
Kefir at room temperature, pour the yeast along with the sugar. Leave everything to go for 7 minutes, then pour in warm butter and add the egg. After beating all the ingredients together, start pouring the flour in batches until you get a flexible and lumpy dough, which, however, is able to come together in a bowl. Leave the dough for a proofing for an hour, then take it to the flour-dusted surface, dabble, divide into portions and form each into a patty. After a second half-hour proofing, you can start cooking. This yeast dough on kefir is suitable for both wind and fried pies.