Pie dough Pan Dough without yeast on sour cream for pies One of the easiest and fastest recipes for pie dough. Yeast and egg free. The amount of dough is enough to bake about 10 small pieces. Any filling with such a dough can be used. The pies are very tender. Ingredients: wheat flour, sour cream, butter, salt, granulated sugar, baking powder
Pie dough Pan Curd and yeast dough for pies It's no secret that delicious homemade baked goods are made only on good and high-quality dough. As a variant of the yeast dough, you are encouraged to add cottage cheese to it. Some features of kneading such a dough: its consistency depends on the fat content of the cottage cheese, so the amount of flour must be determined by yourself, and the type of yeast matters, because dry or fresh must be activated. Curd and yeast dough is great for pies with sweet filling and even without filling. Ingredients: flour, cottage cheese, cow's milk, water, egg yolk, vegetable oil, butter, dry yeast, granulated sugar, salt, vanillin
Pie dough Pan Sour cream dough for pies with cabbage The dough for pies with cabbage is kneaded according to different recipes, and as an option, you are invited to knead it on sour cream with the addition of yeast. Sour cream gives the dough softness, when working with it, the dough does not stick to anything and the pies do not stale for several days. This recipe for sour cream dough is considered universal, since it can be used to make various homemade cakes.Servings: 15 # & Pcs & Ingredients: flour, sour cream, boiled water, egg, dry yeast, butter, granulated sugar, salt
Pie dough Oven Butter dough with sour cream for pies Baking on sour cream dough often turns out to be dryish, therefore, butter ingredients, that is, butter and sugar, are added to the dough, which gives it juiciness and tenderness. This recipe is great for baking pies in the oven, but not for buns. Knead the dough without yeast. Ingredients: flour, sour cream, butter, granulated sugar, salt, baking soda, egg
Pie dough Oven Yeast dough on sour cream for pies Sour cream is a great ingredient for any dough. Due to the high fat content, it replaces both butter and milk in the dough, and besides, it retains carbon dioxide, thereby improving the fermentation process in yeast dough. Pies on such a dough are characterized by an airy and fine-pored texture. The dough is elastic and easy to work with.Servings: 20 Ingredients: flour, fast-acting yeast, sour cream, cow's milk, butter, granulated sugar, salt, egg
Pie dough Oven Dough in water without yeast for pies in the oven The composition of such a test is the simplest. All ingredients can be found easily in every kitchen. It's amazing how delicious pies are made from such a "poor" dough. Moreover, such a dough is simply irreplaceable if you want to make pies with a juicy vegetable filling: it retains moisture well, bakes well and reddens well. Ingredients: vegetable oil, hot water, flour, baking powder, salt
Pie dough Pan Choux pastry on water for pies If you like yeast pies, try the choux method. It is characterized by greater porosity, crumb moisture and textured crust. From such a dough, pies can be both deep-fried and baked in the oven. Ingredients: boiling water, warm water, flour, granulated sugar, salt, dry yeast, egg yolk, vegetable oil
Pie dough Oven Choux pastry for pies in the oven Pies made from this dough are airy and fluffy. We provide the custard dough with a porous, but slightly moist and springy crumb. Such crumpets are well stored and do not stale for a long time in a sealed container. Ingredients: boiling water, flour, granulated sugar, cow's milk, fresh yeast, vegetable oil, flour, salt
Pie dough Oven Choux pastry on boiling water for pies It will take literally ten to fifteen minutes to knead such a dough, after which it will be ready for cutting. And this despite the fact that the composition includes yeast. The mass does not require proofing, and when frying, the pies noticeably increase in size. The filling can be either salty or sweet. The main thing is that it is not too liquid. Ingredients: vegetable oil, flour, boiling water, warm water, salt, granulated sugar, dry yeast
Pies Oven Choux pastry for pies with cabbage Cabbage pies are a savory pastry classic. Juicy, hearty, ruddy - they are good as a snack and are ideal for a snack. We offer a variant of the dough for pies with cabbage, which is prepared using the choux method without adding eggs. Products made on such a dough are obtained with a thin crispy crust, light and almost airy. Ingredients: vegetable oil, flour, boiling water, salt
Pie dough Pan Choux yeast-free dough for pies Pies on such a dough can be prepared in no time: the mass does not require proofing and is ready for cutting immediately after kneading. The dough is also free of eggs and animal fats, which will please vegetarians. You can cook products on such a dough both in the oven and in deep fat. Ingredients: vegetable oil, flour, baking soda, table vinegar 9%, salt, granulated sugar, boiling water
Pie dough Choux pastry for pies with dry yeast Ruddy homemade pies with filling are a weakness not only for children, but also for many adults. Thanks to a sufficient amount of dry yeast and brewing from such a dough, you can bake pies right away. It is convenient to work with, does not stick to the palms, does not bubble when baking, and the pies are soft and fluffy. Ingredients: flour, dry yeast, warm water, boiling water, granulated sugar, salt, vegetable oil