To many it seems to be something elusive: homemade paste. How many times have I heard from her friends and her colleagues: "Relations with the test did not exist", "Pies love, but the oven does not know how." Or, "Peck, but the stores test".
I am pleased to share my favorite and a proven formula, and there was no case, so he let me down, and someone failed worthy pies. You can bake and a variety of buns: long time no stale products, are tasty and beautiful. And the time the process takes quite a bit: about 20 minutes directly to the test to hold, but one more hour itself is being prepared. You can at this time with fillings pokoldovat: cabbage extinguish or minced roast.
Pretty well and a bigger pie - at the top of a baking or frying pan, and small - with the palm. At this point anyone that is more like that is better suited to case: the family dinner is good overall pie, so all the pieces cut, kettle brewed tea, sit down mentally ... Dough tasty, I assure you, no one left to peel, but so too were all equally good , bake round cake better: to cut it then sectors, rather than squares is convenient and fairly.
And a friend of mine cooks pies are 2 times a week: my husband works for days, from take-away food takes six pies - with his hand, not with mine. He lacks, tasty, used ...
So here we go.
We need 30-40 grams of yeast. In the standard small stick of fresh (not dried) yeast 100 grams. In other words, take about one-third.
Crumble them into 1 / 2 liters of 8% x cream, there adding 2 tablespoons sugar, relinquish 10 minutes away, while the yeast to dissolve.
Now add 1 / 2 teaspoon salt, 2-3 eggs, turn the mixer on the weak momentum and begin to stir and add the flour. Flour, of course, better to sift. In this process, we not only remove them her random impurities (ie any lumps are found, then all fragments of the bag in which it is stored), and wake up in agony "thirst for life: fill it with air. Flour, we need 4-5 cups. To hinder should be long enough, 10 minutes, so that the dough has become smooth, come off the edges of dishes in it begin to form puzyriki, they burst, and we're in the way ... You can, of course, his arms, if there is no mixer. But the mixer nicer.
At the last stage, when the dough is smooth and pours back 1 / 2 cup refined vegetable oil, a little more interfere. Now close the dish with a lid and put the dough in a warm place.
Approximately 40-60 minutes the volume of the dough doubles.
It is almost ready.
You have to butcher it on the board, podsypaya little flour (if too soft) or lubricating hands with vegetable oil. Cook cakes and buns, with any toppings, put them on a greased (you can not lubricate Teflon) baking sheet. Good to give pies rasstoyatsya already in the pan 20-30 minutes, but it is not necessary. Usually, the first batch, I wait in line, and then automatically: while some in the oven, the second post for another pan, until their turn comes, they and the distance.
I also love to pies shining above, therefore, before the shipment in the oven grease on top of stirred egg yolk. Here such subtlety: if a lot of pies (and I'm up to 3 servings of this test at the same time the plant), it is better in this yolks to add a little warm water and stir with a fork, but the protein is still clean.
Well, that's all. Pies are baked at 200 (+ / - 20) degrees to zarumyanivaniya. After removing from oven, placed them on a dish, wrap a clean towel and allow to cool slightly under it ("Otpyhnut", - said my mom).
Eat yourself and regale relatives!
Pretty well and a bigger pie - at the top of a baking or frying pan, and small - with the palm. At this point anyone that is more like that is better suited to case: the family dinner is good overall pie, so all the pieces cut, kettle brewed tea, sit down mentally ... Dough tasty, I assure you, no one left to peel, but so too were all equally good , bake round cake better: to cut it then sectors, rather than squares is convenient and fairly.
And a friend of mine cooks pies are 2 times a week: my husband works for days, from take-away food takes six pies - with his hand, not with mine. He lacks, tasty, used ...
So here we go.
We need 30-40 grams of yeast. In the standard small stick of fresh (not dried) yeast 100 grams. In other words, take about one-third.
Crumble them into 1 / 2 liters of 8% x cream, there adding 2 tablespoons sugar, relinquish 10 minutes away, while the yeast to dissolve.
Now add 1 / 2 teaspoon salt, 2-3 eggs, turn the mixer on the weak momentum and begin to stir and add the flour. Flour, of course, better to sift. In this process, we not only remove them her random impurities (ie any lumps are found, then all fragments of the bag in which it is stored), and wake up in agony "thirst for life: fill it with air. Flour, we need 4-5 cups. To hinder should be long enough, 10 minutes, so that the dough has become smooth, come off the edges of dishes in it begin to form puzyriki, they burst, and we're in the way ... You can, of course, his arms, if there is no mixer. But the mixer nicer.
At the last stage, when the dough is smooth and pours back 1 / 2 cup refined vegetable oil, a little more interfere. Now close the dish with a lid and put the dough in a warm place.
Approximately 40-60 minutes the volume of the dough doubles.
It is almost ready.
You have to butcher it on the board, podsypaya little flour (if too soft) or lubricating hands with vegetable oil. Cook cakes and buns, with any toppings, put them on a greased (you can not lubricate Teflon) baking sheet. Good to give pies rasstoyatsya already in the pan 20-30 minutes, but it is not necessary. Usually, the first batch, I wait in line, and then automatically: while some in the oven, the second post for another pan, until their turn comes, they and the distance.
I also love to pies shining above, therefore, before the shipment in the oven grease on top of stirred egg yolk. Here such subtlety: if a lot of pies (and I'm up to 3 servings of this test at the same time the plant), it is better in this yolks to add a little warm water and stir with a fork, but the protein is still clean.
Well, that's all. Pies are baked at 200 (+ / - 20) degrees to zarumyanivaniya. After removing from oven, placed them on a dish, wrap a clean towel and allow to cool slightly under it ("Otpyhnut", - said my mom).
Eat yourself and regale relatives!
