How to mold pies from yeast. How to properly and beautifully sculpt pies from yeast and yeast-free dough? Methods for making pies
Imagine a large round table, a beautiful tablecloth, a samovar and a dish of pies baked by your caring hands! Not all housewives can pamper their household with delicious puffy pies! With our brief instructions, you will treat your loved ones with a delicious treat for tea this evening!
1) Yeast dough for pies in the oven
Yeast dough is considered a symbol of home comfort and warmth. Remember how your grandmother got up at 4 in the morning to knead the dough and put it on the battery to rise. After that, you, mom and grandmother sculpted pies for the whole family. We offer an improved grandmother's recipe that won't keep you waiting long to get up!
Yeast Dough Ingredients:
- 1 glass of milk
- 50 gr pressed yeast
- 3 eggs,
- 6 tablespoons of sugar
- 800 gr sifted flour,
- 50 gr butter or margarine
- 2 tablespoons of sunflower oil,
- 0.5 teaspoon salt, vanillin.
Preparation of dough - crumble 50 g of yeast, pour into a basin and combine with milk, mix thoroughly. To the resulting mixture, add 1 tablespoon of sugar, 200 g of flour. Mix into a homogeneous mass, the consistency should be like thick sour cream. Cover with a towel and let stand 20 minutes.
While the dough is coming up - we are preparing the muffin - add the remaining 5 tablespoons of sugar, eggs, softened or melted butter, salt. Mix in a homogeneous mass, mix with half the flour in several approaches. Next, knead the dough with the dough that came up, add the remaining flour and vanilla. At the end, add sunflower oil. Let the dough stand for 15-20 minutes, then do the first punch and let it stand for 40 minutes again. After that, you can start cooking!
Quick yeast-free pie dough
Allows you to significantly save time when kneading dough, requires minimal preparation. Suitable even for a novice hostess!
Dough Ingredients:
- 300 grams of sour cream;
- 1 egg;
- 700 gr flour;
- 1 teaspoon of salt;
- 2 teaspoons of sugar;
- half a teaspoon of soda;
- 1 tablespoon of sunflower oil;
Mix eggs, sugar and sour cream in a bowl until smooth, add soda. Gradually adding flour, knead a soft dough. At the end, add sunflower oil and let the dough rest for a while. After that, you can immediately start cooking pies.
How to make pies
Divide the dough into small pieces with a knife, form into small cakes and let rest for 2-3 minutes for elasticity and tenderness of the dough when sculpting.
- The simplest form that our grandmothers sculpted is to roll out a cake, spread the dough a little and put the filling in the middle. The contents can be laid out with a pastry bag or a teaspoon. Raise the edges up, connect and pinch the edges. Blind tightly together, excluding access to the filling. To transfer the pies to a baking sheet, grease each barrel with sunflower oil.
- Triangles - put the filling in the middle of a round cake, stretching the dough pinch on three sides, creating a triangle shape. Lay the pies on a baking sheet with the seam down, at a small distance.
- Pigtail - roll out the cake well, put the filling in the middle. Blind the edges like a dumpling, the top seam must be twisted inward. Stretch the dough with one hand, twist the seam down with the other. Put on a baking sheet on a barrel.
- Scallop - roll out an oval, spread the filling from the center to the side. Put one side on the other and cut with a knife to half into small compartments. Spread as far apart as possible.
Lubricate the cooked pies with beaten yolk, gently, without pressing down, otherwise the dough will shrink and change in taste. After greasing, let stand for 20 minutes. Bake at a temperature of 200-210 degrees for about 25 minutes.
What holiday is complete without cheesecakes, buns and pies? It is by them that the culinary skills of the hostess are often evaluated. Here you can and should not only show your imagination in choosing the filling, but also demonstrate your aesthetic taste, paying attention to the shape. Therefore, the question of how to sculpt pies so that they look appetizing always remains relevant.
Pies are everything!
The history of Slavic cooking is unthinkable without pies. Their recipes are passed down from mother to daughter and granddaughter from century to century. Over their long history, pies have been enriched with hundreds of recipes, dozens of fillings and a decent number of cooking methods. But the main secret of delicious pies is still the principle of combining good dough, delicious filling and patience.
Pies are a very convenient dish. Depending on which filling you choose, they can be:
- appetizer (vegetable, mushroom fillings);
- main course (pies with meat or fish);
- dessert (sweet or dairy fillings).
But it's not just homemade food. Many large domestic and foreign restaurants offer a large selection of pies on the menu. The uniqueness of these flour products is associated not only with the variety of fillings, but also with the type of dough and shape. As for the test, it can be:
- yeast (butter, for fried pies);
- yeast-free (puff, custard).
Just as important as the "content" is the shape of the pies. The skill of the hostess is often determined by whether she knows how to properly sculpt pies from one or another dough.
From such a batch, pastries are soft and airy. What is the best way to make pies from yeast dough? In form, these products can take the form:
- ovals;
- circles;
- squares;
- triangles.
These are the figures that become voluminous thanks to the yeast dough and look especially advantageous.
How to sculpt oval pies?
The most popular form of yeast pies is oval. It is suitable for any filling.
- Divide the dough into small balls.
- Roll each ball into a roll.
- We cut the roll into small pieces-cubes (about 4 cm).
- We roll out the pieces into oval cakes up to 5 mm thick.
- We put the filling in the middle, throw one edge over the other, pinch in the form of a crescent.
- When frying or baking, put the pies on the seam.
Forming round patties
Cute round pies remind of childhood. This form is especially well suited for fruit fillings, as it collects all the juice inside.
- We roll out small round cakes from the dough (about 5 mm).
- I put the stuffing in the center.
- Raise the edges of the cake and collect them in the middle.
- We fasten it thoroughly so that we get a bag.
- Lay out to bake with the clip down.
We make pies in squares
Open pies-pillows look unusual. This form is suitable for dry fillings (potatoes, minced meat), as the juice of vegetable and fruit fillings will flow out.
- Roll out the dough into medium sized rectangles.
- Put the filling in the middle.
- Raise the corners and pinch together.
- Lay on a baking sheet or pan, seam side up.
Beautiful triangular pies
As a variety of pies with open fillings, triangular shapes cannot be ignored.
- We put the filling on a cake rolled out with a rectangle 0.5 cm thick.
- We fold the two edges so that we get an arrow.
- The two remaining edges are slightly tucked up.
The secrets of sculpting pies from yeast dough
To make the pies cute, it is worth considering a number of recommendations:
- pour a little sunflower oil on your hands - so the dough will not stick, and you can give it the desired shape;
- grease the edges of the cakes with water - then they will stick together well;
- before baking or frying the pies, cover them for 15 minutes with cling film greased with vegetable (preferably corn) oil - they will become even more magnificent;
- Lubricate the tops of the pies with milk or a beaten egg - an appetizing crust forms on the pies.
The best forms for non-yeast dough
For housewives who do not like to mess with yeast, there are many test options without them. From the yeast-free “base”, pies are well obtained, the shape of which does not need additional volume:
- mugs;
- harnesses;
- with embossed lines.
At the same time, all variants of forms for yeast dough can also be used.
How to mold pies-mugs?
Experienced housewives know how to beautifully mold pies from non-yeast dough - to make mugs. This technology is very easy to master.
- From the rolled out dough, cut out circles of the same diameter.
- I put the stuffing in the center.
- Cover with another circle and pinch the edges.
- Put on a baking sheet or pan.
Those who like bigger pastries will surely like the pies-buns.
- Cut the rolled dough into several rectangles.
- Cut each rectangle along the edges into strips.
- Put the stuffing in the middle.
- We fold the strips crosswise, pinching the edges a little.
- Lay out on a cooking surface.
If you want to surprise your loved ones with intricate pies, then take embossed forms into service.
- Cut out ovals from the rolled sheet.
- In the middle we put the stuffing in the form of sausages.
- We turn the top and bottom of the workpiece by a quarter.
- Now take the corners along the wide edge and fold them crosswise twice.
We seem to be "swaddling" our pies. It is beautiful, but only suitable for thick fillings.
Rules for sculpting pies from a non-yeast base
Pies made from this type of dough are very dense and, unlike yeast, can be lean. But in order for the pastries to turn out well, you need to know how to sculpt pies correctly if you work with a yeast-free base:
- to make the edges stick together better, grease them with egg white;
- if you want to get pastries with a delicate blush, grease them with brewed black tea before baking;
- if you are making oven pies, then start baking at 100 degrees and increase the temperature to the required gradually;
- To make oven pies soft and airy, after you take out the baking sheet, sprinkle the pastries with water.
What holiday is complete without cheesecakes, buns and pies? It is by them that the culinary skills of the hostess are often evaluated. Here you can and should not only show your imagination in choosing the filling, but also demonstrate your aesthetic taste, paying attention to the shape. Therefore, the question of how to sculpt pies so that they look appetizing always remains relevant.
Pies are everything!
The history of Slavic cooking is unthinkable without pies. Their recipes are passed down from mother to daughter and granddaughter from century to century. Over their long history, pies have been enriched with hundreds of recipes, dozens of fillings and a decent number of cooking methods. But the main secret of delicious pies is still the principle of combining good dough, delicious filling and patience.
Pies are a very convenient dish. Depending on which filling you choose, they can be:
- appetizer (vegetable, mushroom fillings);
- main course (pies with meat or fish);
- dessert (sweet or dairy fillings).
But it's not just homemade food. Many large domestic and foreign restaurants offer a large selection of pies on the menu. The uniqueness of these flour products is associated not only with the variety of fillings, but also with the type of dough and shape. As for the test, it can be:
- yeast (butter, for fried pies);
- yeast-free (puff, custard).
Just as important as the "content" is the shape of the pies. The skill of the hostess is often determined by whether she knows how to properly sculpt pies from one or another dough.
The best molds for yeast dough
From such a batch, pastries are soft and airy. What is the best way to make pies from yeast dough? In form, these products can take the form:
- ovals;
- circles;
- squares;
- triangles.
These are the figures that become voluminous thanks to the yeast dough and look especially advantageous.
How to sculpt oval pies from yeast dough?
The most popular form of yeast pies is oval. It is suitable for any filling.
- Divide the dough into small balls.
- Roll each ball into a roll.
- We cut the roll into small pieces-cubes (about 4 cm).
- We roll out the pieces into oval cakes up to 5 mm thick.
- We put the filling in the middle, throw one edge over the other, pinch in the form of a crescent.
- When frying or baking, put the pies on the seam.
How to make round pies from yeast dough?
Cute round pies remind of childhood. This form is especially well suited for fruit fillings, as it collects all the juice inside.
- We roll out small round cakes from the dough (about 5 mm).
- I put the stuffing in the center.
- Raise the edges of the cake and collect them in the middle.
- We fasten it thoroughly so that we get a bag.
- Lay out to bake with the clip down.
We make yeast pies with squares
Open pies-pillows look unusual. This form is suitable for dry fillings (potatoes, minced meat), as the juice of vegetable and fruit fillings will flow out.
- Roll out the dough into medium sized rectangles.
- Put the filling in the middle.
- Raise the corners and pinch together.
- Lay on a baking sheet or pan, seam side up.
How beautiful to mold triangular pies?
As a variety of pies with open fillings, triangular shapes cannot be ignored.
- We put the filling on a cake rolled out with a rectangle 0.5 cm thick.
- We fold the two edges so that we get an arrow.
- The two remaining edges are slightly tucked up.
The secrets of sculpting pies from yeast dough
To make the pies cute, it is worth considering a number of recommendations:
- pour a little sunflower oil on your hands - so the dough will not stick, and you can give it the desired shape;
- grease the edges of the cakes with water - then they will stick together well;
- before baking or frying pies, cover them for 15 minutes with cling film greased with vegetable (preferably corn) oil - they will become even more magnificent;
- brush the tops of the pies with milk or a beaten egg - an appetizing crust forms on the pies.
The best forms for non-yeast dough
For housewives who do not like to mess with yeast, there are many test options without them. From the yeast-free “base”, pies are well obtained, the shape of which does not need additional volume:
- mugs;
- harnesses;
- with embossed lines.
At the same time, all variants of forms for yeast dough can also be used.
How to mold pies-mugs?
Experienced housewives know how to beautifully mold pies from non-yeast dough - to make mugs. This technology is very easy to master.
- From the rolled out dough, cut out circles of the same diameter.
- I put the stuffing in the center.
- Cover with another circle and pinch the edges.
- Put on a baking sheet or pan.
We make pies in the form of bundles
Those who like bigger pastries will surely like the pies-buns.
- Cut the rolled dough into several rectangles.
- Cut each rectangle along the edges into strips.
- Put the stuffing in the middle.
- We fold the strips crosswise, pinching the edges a little.
- Lay out on a cooking surface.
We sculpt embossed pies
If you want to surprise your loved ones with intricate pies, then take embossed forms into service.
- Cut out ovals from the rolled sheet.
- In the middle we put the stuffing in the form of sausages.
- We turn the top and bottom of the workpiece by a quarter.
- Now take the corners along the wide edge and fold them crosswise twice.
We seem to be "swaddling" our pies. It is beautiful, but only suitable for thick fillings.
Secrets of modeling pies from non-yeast dough
Pies made from this type of dough are very dense and, unlike yeast, can be lean. But in order for the pastries to turn out well, you need to know how to sculpt pies correctly if you work with a yeast-free base:
- to make the edges stick together better, grease them with egg white;
- if you want to get pastries with a delicate blush, grease them with brewed black tea before baking;
- if you are making oven pies, then start baking at 100 degrees and increase the temperature to the required gradually;
- To make oven pies soft and airy, after you take out the baking sheet, sprinkle the pastries with water.
It is difficult to agree with the opinion that only an experienced chef knows how to make pies. It’s not difficult at all - just follow 3 rules: make a fairly steep batch, avoid dough sticking and, most importantly, start baking only in a good mood. Then pies of any shape will be beautiful and tasty.
Even the most experienced chefs do not know what shape the pies should have, and this is because there are no strict rules in this regard. Everyone can sculpt such pies as he likes.
If you prefer oval pies, concentrate on the technique of sculpting them, but if triangular pies are more to your taste, learn how to fold the dough into an envelope. In fact, all existing modeling options are easy to implement, but only if you are aware of a couple of subtleties in working with dough.
Secrets of the right test
There are two main secrets for making dough for pies:
Good mood
Any housewife has in her stock a couple of dough recipes for her favorite pies, despite their plentiful amount in cookbooks. 2-3 recipes, most likely, were left in the course of lengthy experiments. Many confirm that the dough can feel and its quality depends on the mood of the hostess and the motor skills of her hands.
If you are not in the mood today, it is better not to start kneading the dough, it is unlikely to turn out the way it should be. Believe me, in such scenarios, even a recipe that has not failed before can break this trend.
Important!!!
Before kneading the dough for pies, recharge yourself with positive, cheerful music, a humorous channel on TV, etc. will contribute to this. When the effect is achieved, you can get down to business.
Lush yeast-free dough for pies. How to cook dough for pies - recipe
Dough kneading
The dough for pies should be moderately thick, you need enough flour so that the mass does not stick to your hands. There is even a joke among professional chefs about this, that if hands get dirty during the dough kneading process, it means that a mistake was made somewhere.
Grandma's pies on kefir
To guess the amount of flour for the dough, take all non-liquid ingredients, mix them and put them on a board, then make a recess in it and fill it with liquid ingredients. Now start lightly, slowly mixing the flour into the liquid until the mass gets rid of stickiness. On this kneading can be stopped.
Important!!!
The dough will not stick to your hands during the modeling process if you grease them with vegetable oil beforehand.
Butter pies and 8 types of toppings. Video recipe
Sculpting techniques
We present to your attention some of the most popular ways of sculpting pies among housewives. Before starting the process, you first need to form a tourniquet of about 5 cm from the dough. in diameter, and then divide it into even parts with a knife.
Take some dough and spread it evenly to form a 5mm cake. in diameter. Press the center a little and put the stuffing there. Connect two opposite edges and pinch with a crescent. When baking, lay the pie on the seam, slightly flattening from above.
Round patties
Make the same cake from the dough as in the previous case, put the filling in the center, only then pinch the edges in a circle in a different way into the “bag”. Hide the resulting protrusion inside.
triangular pies
Get a cake from the dough, lay out the filling and smooth it over the surface, not reaching the edges a little. Lubricate the empty space formed in a circle with cold water. Now hook the top two edges and connect them at a 45 degree angle to the middle. Connect the remaining edge to the center and pinch the seams. That's all, the cake is ready, you can put it on a baking sheet.
Embossed pies
Form an oval cake, fill the center with the filling in the form of a sausage. After that, wrap two opposite edges a quarter of the length of the cake. Now take the tips of the top edge and lay on top of each other without touching the filling. Now lay the dough on both sides crosswise. From the outside, the impression may be that you are “swaddling” a cake. To sculpt one embossed pie, you need 4-5 "swaddling".
The method of molding pies and pies from Irina Moiseeva
Baking pies
After the modeling of pies is finished, do not rush to bake them immediately. First, put the blanks on a baking sheet, brush them with vegetable oil on top and cover with cling film, let them stand for about 15 minutes. While this is happening, preheat the oven. After the allotted time, grease the pies with the milk-egg mixture. Thanks to this coating, after baking, a shiny, ruddy crust forms on the pies.
Output:
Pies can be sculpted in different ways, everyone has the right to choose the most suitable technique for themselves. However, the taste of the finished product depends little on the shape of the pie, it is more important to properly prepare the dough and filling. Good luck! Delicious pies for you!
How to make buns of different shapes
I see that my website is often visited with the question “how beautiful to close up pies, how to make beautifully shaped yeast buns”. So I decided to write a special article in which I will tell you what beautiful and different shapes of buns are, and how to give homemade buns this very shape.
Specially for the onset of Spring - baking Larks! See the article at the link.
Let's practice on the example of pies with cottage cheese from rich yeast dough. Of course, you already know that you need to sculpt pies by sprinkling flour on the table and hands so that the dough does not stick.
How to close up pies so that they do not open
The simplest form is a regular pie.
Nothing complicated: we pinch off a lump from the dough - bigger or smaller, depending on what kind of pie you want, and form a round cake about half a centimeter thick with our hands.
We put the filling in its middle, connect the opposite edges and pinch like a dumpling.
Pinch tightly so that the pie does not open during baking. You can close up twice: the first time is simple, and the second, “control”, is beautiful, figured, then the pie will have a beautiful ruddy scallop.
But it's still safer to just lay the pies on a baking sheet with the seam down.
How to make a cheesecake
Well, if you want to make a cheesecake?
Then we act a little differently. We form from the dough not a flat cake, but a slightly flattened plump bun. And in its center with your thumb we make a recess. And it’s even more convenient not with a finger, but with the bottom of a glass lubricated with vegetable oil.
We put the filling in this recess - the cheesecake is ready, it will turn out nice, round!
How to make beautiful open pastry pies
Pies with cottage cheese can be sculpted not only in the form of cheesecakes, but also in the form of beautiful "envelopes". How - let's see!
Again we form a cake from the dough, along the edges of which we make cuts - see photo.
In the middle we put the filling and fold the edges in turn, so that the filling remains open - first one, for example, right to left.
And then the second - left to right.
It is good to bake such open pies - envelopes with fresh fruits - peaches, plums, apricots, with fruit platter, “like on the beach” - when the muffin with fruits is open, the filling does not remain raw, but bakes well.
How to make a pretzel
Kids love the cute pretzels, the biggest bakery symbol of all time.
To make a pretzel, roll a long, thin sausage from the dough between your palms.
Wrap the edges of the sausage, as shown in the photo.
Well, so that the pretzel does not unwind, you can blind the edges of the sausage and twist them once or twice like a corkscrew.
How to make a bagel
Bagels are a separate photo recipe. For now, I will say that for the bagel you need to roll out a circle of dough, which is cut into 8-16 long triangular segments. The filling is applied to the wide part of the triangle, then the bagel is twisted to the narrow part.
And here is the second part - this time we baked even more beautiful and unusual buns of different shapes! Click on the link to see the continuation of this article :)
In the third part, we will learn how to sculpt various beautiful things from puff pastry - corners, croissants, tubes and much more!
And in the 4th part you will get acquainted with 12 more types of beautiful buns!
- How to properly and beautifully sculpt pies from yeast and yeast-free dough?
- How to properly sculpt pies from yeast and puff pastry with filling for the oven and frying in a pan so that they do not open and the filling does not leak out: step by step instructions with photos, tips
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