Real yeast cakes should be soft, tender, lush, airy. But sometimes they get dry. This may be the result of several factors, among which there is a violation of dough preparation technology, incorrect ingredients or their proportions, or dry filling.
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Filling
Most often, pies with rice (buckwheat), potatoes, meat and sweets are obtained dry. In this filling, there is little fluid and fat. Moreover, in dry pies between the filling and the dough, voids are formed, due to which the cooled dough fails. It spoils all kind of pies. The filling should not be dry. On the contrary, it should help the test become more magnificent and softer, adding fat to it from the inside. That's why fried onions (about a quarter of the volume) must be added to potatoes and rice, moreover, with the oil on which it was fried. Minced meat must also be fried with onions. If you do not like onions, add 150 g of soft butter to the finished filling and rub. The same can be done with sweet filling.
Ingredients for Yeast Dough
As for the dough, it can be prepared from various ingredients. You can use fresh milk, sour milk or even water for the test, as well as add vegetable oil, butter or margarine, use dry yeast or fresh. Someone doesn’t lay eggs at all. Each mistress has her own recipe. But the dough for soft pies and for dry crumbly yeast cake is different. Dough for fried pies fried also differs from dough for pies that are baked in the oven.
For pies, you need to take a larger number of eggs and butter (margarine). For 500 g of flour, add 3 eggs, butter or margarine - 200 g, sugar - two tablespoons, salt - one tea, 350 ml of milk, 25 g of yeast (if you use dry - 6 grams). In this case, the dough will turn out to be dry and crumbly.
Pies, which, on the contrary, should be airy and melt in your mouth, are prepared according to a different recipe. Sour cakes, which are kneaded on fermented milk products, will be more magnificent. There should be less eggs in the pastry for pies. For 500 g of flour and all the above proportions, one egg is enough. Sugar - one tablespoon. If the pies are sweet, four tablespoons. But butter will need 300 g.
For yeast pies fried in oil, it is best to knead the dough in vegetable oil (half a glass per pound of flour).