Delicious tender cakes will always work out if you learn to feel the consistency of the dough. After all, it’s not always possible to get a sauerron, observing exactly all the proportions. Even having first-grade flour, water, yeast, an egg and a minimum of salt and sugar in the kitchen, you can get excellent pies that are instantly "bloated" in a frying pan with butter.
Pick your recipe
It's no secret that today you can buy ready-made dough for every taste in the store: fresh, yeast, puff (both fresh and yeast). However, no pastries can be compared with homemade, prepared from beginning to end with their own hands. Although in the arsenal of many housewives there are modern assistants in the form of blenders, mixers, experienced bakers recommend wielding when kneading with hands. After all, the dough is a living organism that absorbs all the emotions of its preparation.
Old people say that you need to knead the dough only with good thoughts. Even if you have all the necessary products of the highest quality, it is unlikely to succeed when a woman is angry at the time of preparation.
To prepare delicious fried pies, you need very little: first grade flour, water, yeast, a pinch of salt and sugar. You can even without eggs, but they will undoubtedly add splendor to the test. The main secret lies in the correct consistency, so it is important not only to remember the recipe proportions of flour and liquid, but to feel the necessary density. When kneading, you need to periodically grab a small amount of dough with your hand and observe how fast it drops from your hand. It is important that it slowly slide. If it is too liquid, it will be difficult to form pies, and the thick one will not increase when frying in size and will not fry properly.
Of course, the quality of yeast is also an important factor. Experts believe that the best option is fresh pressed yeast that has not been frozen. For 1 liter of liquid, approximately 50 g (half of the standard small pack) will be needed. If the choice fell on dry active yeast, then 1–1.5 teaspoons will be enough for 500–600 g of flour. True, they must first be placed for 10-15 minutes in a small amount of water with added sugar. During this time, a “cap” of foam forms on the surface - which means it's time to add the rest of the ingredients.
To dry yeast, previously placed in water, "dispersed" faster, there is no need to add salt. Salt will only slow down the fermentation process. You can add a teaspoon of sugar to a glass of water.
So, combining the yeast with water, salt (1/3 teaspoon), sugar (1 tablespoon), you can start adding flour. Flour is poured in 2-3 receptions and mixed until a homogeneous mass. As already mentioned, during the addition of flour, you need to test the density with your hand. Learning how to feel the dough, you can begin to experiment. After all, a good sour milk is obtained even from such stale products in the refrigerator as sour milk, the remains of sour cream, cottage cheese. By combining them in half with water, you can get exceptionally tender and magnificent dough for fried pies.
I must say that the option on the water will appeal to lovers of viscous and inedible dough. But the pie dough can also be prepared with the participation of milk, kefir, eggs, melted margarine. It is good to add 1-2 tablespoons of vegetable oil. In a word, who loves pastry, you can make it the same way as for sweet buns, only with minimal use of sugar. But it will rise more slowly than dough made on water.
When preparing the dough for pies with a large number of rich ingredients, it is better to start it in a pairwise way. On water or in half with milk, with 1 egg it will turn out easy and without dough.
Milk, cream, margarine or butter have a positive effect on the taste of the finished product. But if you want the dough to come quickly, and the taste is not affected, the batch is done on water in half with kefir. Of the other ingredients, it is better to limit yourself to 1 egg and a spoonful of vegetable oil, which is added at the very end. Pies from such a dough will certainly double by falling into hot oil, which means they will be porous and lush.