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Dough pies: how to sculpt? Video
Tea dough pies are not just delicious food. This is an opportunity to spend time with your family for joint cooking, and the exchange of experience between generations, as well as the joy and good mood of your loved ones.
For the preparation of pies, a variety of types of dough are used: yeast, yeast-free, puff, kefir. At the same time, only yeast dough can be kneaded in dozens of different ways: someone pours the yeast directly into the flour, others first dilute them in warm milk, while others add chicken eggs to the composition. In any case, there is only one way to find your perfect pie dough – to try.
The simplest yeast dough for pies
You will need:
– 1 kg of flour; – a pack of dry yeast; – 2-3 tablespoons of sugar; – salt to taste; – a pack of butter; – 350-400 g of water.
Sift flour into a saucepan or bowl, mix with yeast, sugar and salt. Then melt a packet of butter in water, make a depression in the flour and pour the mixture into it. After that, you can knead the dough. Do it right in the pan or put the dough on the table – it’s up to you. The result should be an elastic homogeneous mass.
Try to first pour not the whole kilogram, but 800 g of flour. If the dough is not thick enough, feel free to add more
Cover the finished dough with plastic wrap and set to rise in a warm place for an hour and a half. After it rises, crumple it up and leave it to rise for another 30 minutes. At this time, you can do stuffing for pies. Apples and cinnamon filling works well with this dough.
Delicious filling for sweet pies
You will need: – about 1 kg of apples (soft apples are better, but a fresh harvest will do); – 1 glass of sugar (less can be, it depends on your taste); – 1-2 pinches of ground cinnamon.
Peel apples and cores, cut into medium slices (you can leave the peel on) and mix with sugar and cinnamon. To prevent the sweet syrup from leaking out of the pies during frying or baking, the filling must be simmered. Place the apple and sugar mixture on low heat and let the sugar dissolve. Stir constantly, but do not let the filling boil – the whole process should not take more than 2-3 minutes.
How to sculpt pies correctly
The easiest way is not to roll out the dough, but to pinch off round lumps from it and then form cakes from them right in the palm of your hand. Don’t use too much filling – the pie might burst. The place of the pinch and the entire pie on top must be greased with a beaten egg so that the pie does not stick out during baking, and its sides are ruddy and appetizing.
When sculpting pies, close the window: the dough does not tolerate drafts
Before sending the cake pan to the oven, let it stand at room temperature for 10-15 minutes.