The dough for baked pies is like fluff. "Melting" pies in your mouth like fluff: a step by step recipe

Soft “like fluff”, tender pies baked to a delicious blush are the lifesaver of any housewife. Simple and unpretentious to prepare, these pies are appropriate at any time of the year and will perfectly complement lunch, dinner, breakfast, picnic or tea party. Cooked on kefir, the dough for pies “like fluff” turns out to be obedient, pleasant to work with and neutral in taste, which allows you to combine it with any, both salty and sweet fillings. And the pies themselves are incredibly soft and do not get stale for a long time. Try it!

In order to cook pies "Like Fluff" on kefir, you will need the components listed in the list.

Sift the flour. Add instant yeast (7-10 grams, depending on the manufacturer's recommendation). Mix well.

Combine vegetable oil and kefir and heat to a temperature of 36-38 degrees.

Add sugar and salt. Mix the ingredients until the salt and sugar dissolve.

Add the liquid ingredients mixture to the dry ingredients.

Mix the ingredients, knead and gradually form the dough into a ball. Transfer the dough to a work surface and knead for 8-10 minutes.

Then cover the dough with a towel and leave at room temperature for 30 minutes.

Punch down the dough and divide the portions. I divide the dough into 12 parts weighing about 50-70 grams.

Flatten each portion of dough to a thickness of about 0.5 cm. Add toppings of your choice.

Carefully pinch the edges of the dough and give the pie the desired shape.

Place the prepared pies on a baking sheet lined with baking paper, seam side down.

Cover with a towel and leave for 10 minutes to allow the dough to rise a little more.

Then brush the pies with egg yolk and sprinkle with sesame seeds, if desired.

Place in an oven preheated to 200 degrees and bake for 15-20 minutes until golden brown.

Pies "Like fluff" on kefir are ready. Enjoy your meal!

• premium flour - 4 tablespoons and another 550 g;
• vegetable oil - 80 ml;
• yeast - 21 g fresh or 7 g dry;
• table salt - 1 teaspoon;
• purified water - 300 ml;
• granulated sugar - 2 tablespoons.

How to make soft pie dough

Pour slightly warmed water into a convenient container, add sugar and stir until the crystals dissolve.

Measure out the right amount of yeast, if you took it alive - chop it and throw it into the syrup in small pieces. Mash them with your hand and add 4 tablespoons of sifted flour one by one. Stir to get a homogeneous mixture. The yeast will start working right away. Do the same with activated yeast, even if the instructions for use advise mixing with dry flour.

Cover the bowl with a towel and leave the yeast mixture for a quarter of an hour. Then add coarse salt and ½ of the flour into the foamy mass.

Stir with a spoon and pour in the oil.

Thanks to the fatty component, the dough is well kneaded and does not stick to hands. Gradually add almost all the remaining flour and knead a soft dough.

Put the bowl with the dough in heat and leave for about an hour.

If you have a slow cooker, put it in the bowl and set the program for making yogurt on the display. At such a comfortable temperature, in just one hour the dough will increase in volume several times. Then lightly knead the pliable dough and use as directed.

In addition to pies, it makes excellent pizza or sausages in the dough. Such a light dough can be stored in the refrigerator for some time, therefore, having made it in the evening, in the morning you can please your loved ones with a delicious treat.

Many of us have mothers, grandmothers, aunts or mothers-in-law who know how to cook the most wonderful pastries in the world. Their pies and buns turn out to be so airy and appetizing that no matter how we say “stop” to ourselves, the hand itself reaches for one more. Leaning on pastries, do not forget to write down the recipe and take an interest in all the subtleties and tricks of preparing the dough.

If you do not have such skilled relatives, use the recipe below. The unique yeast dough “like fluff” in milk is suitable for absolutely any pastry. You can make cheesecakes with cottage cheese, poppy seeds or raisins, oven pies with jam or fried in a pan with potatoes, pretzels, buns, pizza, pies (with berries, meat or fish) from it.

Keep in mind that the dough for a real culinary specialist is like a picture that an artist works with, it requires a special attitude towards itself. It is not enough just to pour all the indicated products into a bowl and mix, it is necessary to take into account some nuances and rules.

It is very important that the milk is warm (about +36 degrees), at this temperature dry yeast is activated faster and better. Choose a product of medium fat content - you should not take too fatty homemade milk for the test, but store-bought skimmed milk will not work either.

Ingredients

• milk (fat content 2.5-3.2%) - 1 cup;
• coarse salt (not "Extra") - 1 tsp. (incomplete);
• sugar - from 1 tsp up to 1 st. l.;
• vegetable oil - 4 tbsp. l.;
• dry instant yeast - 1 tbsp. l.;
• white wheat flour - 2 cups (with a slide).

Cooking

Pour warm milk into a bowl. Sprinkle salt and sugar. If you are preparing sweet pastries, you can increase the amount of sugar to 1 tablespoon. In general, add sugar depending on your taste preferences. Many people like it when the filling is curd, vegetable or meat, and the dough has a slightly sweet aftertaste.

Add vegetable oil to milk.

Mix all ingredients until smooth.

Pour the yeast into the milk mixture and mix, they should completely disperse.

Sift flour three times through a sieve. This will not only help get rid of litter (threads from the bag, small pebbles), but also saturate the flour with oxygen, due to which the dough rises better and faster, and the finished baking is light and fluffy, does not get stale for a long time. Gradually, in small portions, add and mix the flour into the milk mixture. The main thing is not to pour too much (excess flour makes the dough heavier).

Knead the dough by hand, do it slowly, carefully and gently from the edges to the center. It should be soft and elastic. The process is long, if you want really airy pies, knead for 10-15 minutes. If it’s hard for you to do this and you will use a food processor for kneading, anyway, at the end, transfer the dough to the work surface of the table and knead with your hands for a couple of minutes.

Roll the resulting dough into a ball, transfer to a bowl, cover with a clean kitchen towel and send for 1 hour in a warm place without drafts. If you cook in the winter, then put a bowl of dough near the radiator (but not too close so that it does not stick to the walls of the dish).

After an hour, the dough should increase in volume by 2-3 times. Punch it gently for 1-2 minutes.

The dough “like fluff” in milk and yeast is ready, you can start shaping the products.

I was looking for a recipe for pies and Google threw up the most popular recipe. No wonder they are very popular. Prepared for one or two, and how tender and tasty! Soft as fluff, melt in your mouth and do not stale like regular yeast. It is a pleasure to work with the dough, without any effort!

Ingredients:

Cooking:

Very often I use this test for pies and pies, an indispensable option when there is a shortage of time - it is very quick and easy to do, and the result has never disappointed!

My comments: lately I have been diluting all dry yeast with warm water with a little sugar, so the dough rises much faster! I leave the dough to approach in the microwave, first I heat a glass of water there for a minute, move the glass to the corner of the oven and leave the dough to rise.
Good dough! It is very easy to work with him! And the pies really don’t go stale for a long time!)

Pies are really like fluff! I advise you to cook! Of all the dough recipes, this one is the most preferred for me!

I offer everyone a recipe for pies, in which the dough is really "like fluff", and the filling ... well, that's like someone else.

Ingredients:
Dough
1 glass of kefir
2 teaspoons sour cream
1/2 cup sunflower oil
1 tbsp Sahara
1 tsp salt
11g dry yeast
3 cups flour
1 egg yolk for greasing the patties
Filling:
Cabbage - 1 head (1.2 kg)
Carrot - 1 large
Onion - 3 pcs. big
Boiled eggs - 5 pcs.
Butter - 100g
Salt, pepper - to taste
Green onions - 1 bunch
Parsley with dill - 1 bunch

Cooking:
1. First we make the filling:
2. Clean the onion and cut it into thin half rings. Pour a couple of tablespoons of sunflower oil into the pan and put the onion there. Salt it a little and add a pinch of sugar. We put on a slow fire - let it stew until transparent and soft.

3. Finely chop the cabbage.

Grate the carrots on a coarse grater and add to the cabbage. Put everything in a saucepan and pour boiling water over it. Salt water with cabbage and boil for 5-10 minutes. Remove the cabbage from the heat and rinse it under cold running water.
4. Squeeze the cabbage well with your hands from the water. We put squeezed lumps of cabbage into the pan with the onion.

5. Break the lumps with a wooden spatula, put pieces of butter on top and simmer for a few minutes to melt the butter. Remove from heat and let cabbage cool completely.


6. While the cabbage is cooling, we cut the greens finely with onions and boiled eggs are larger. Mix with cabbage. If there is not enough salt, then add salt. Put pepper to taste. Our stuffing is ready.
7.Dough:
8. Heat kefir with sour cream and butter until warm.
9. Add sugar, salt, mix.
10. Mix yeast with flour (be sure to sift flour) and add to kefir with butter.
11.Knead the dough and leave to rise (approximately 30-40 minutes).
12. Form pies and while the oven is heating up, leave to approach a little, spread with yolk and send to the oven.
13. Bake for 20-25 minutes at 200 gr.




14. Bon appetit!

Some more culinary photos

“Conjuring” over pastries, you always want it to be light and airy. We offer you a simple and affordable recipe. Pies like fluff (the same light and airy) are obtained thanks to a special dough and some tricks used in kneading it. Follow the detailed instructions - and you will get unusually soft and simply “melting” pastries in your mouth.

Step One: Properly Prepare the Necessary Ingredients

Want to get especially soft pies? They will be like fluff, if not only the proportions of the products taken are correctly observed, but it is also necessary to carry out their preliminary preparation. To provide baking with sufficient friability, due to which the products do not stale for a long time, use some kind of fat component. It is best to combine creamy margarine and vegetable oil. Before being placed in the dough, the first ingredient is pre-melted to a warm liquid state. Another product that also makes the dough lighter is eggs. Before introducing into the dough, they are usually beaten until a fluffy foam is obtained. The best way to do this is with a mixer. And, of course, I want to especially say about the flour. Surely even novice housewives know that it should be sifted and warm. Therefore, when planning to bake pies, prepare flour in the evening: place it in a warm place, for example, near a radiator. And additional sifting through a sieve never hurts.

Step two: prepare the stuffing

Even with a successful test, there will never be pies like fluff if their inner contents are hard and with lumps. Let's talk about the most commonly used components. So, the secrets of cooking and the most suitable fillings:

• Potato. It is often not enough that the boiled root crops are crushed with an ordinary pusher. After all, lumps may remain or the salt will be unevenly distributed over the total mass. Try whipping a thick mixture with a mixer - and you will immediately see the difference.
• Meat. An unusually soft filling is obtained if the pieces are pre-boiled until fully cooked, and only then they are passed through a meat grinder and stewed with onions and spices.
• Fruity. When using, for example, apples, it is best to “sweat” raw, peeled pieces a little in a frying pan under a lid in butter. The softened mass is then mixed with sugar and cinnamon.

With any composition of the filling, you can not use it when sculpting in cold form. Keep the mass for some time at room temperature or cook immediately before kneading the dough.

Step three: put the dough

The dough preparation technology involves two stages. The first is the separation of yeast in a warm solution. The second is the direct kneading of the dough. Many housewives combine them together, which is undesirable. Properly prepared dough is a guarantee of successful rich baking. It depends on her whether the pies will be like fluff. So, let's list the ingredients that will be needed.

• 1 liter of slightly warmed milk;
• 1 pack (200 g) creamy margarine;
• 3 art. l. vegetable oil;
• 1 incomplete teaspoon l. table salt;
• 1 "without a slide" art. l. Sahara;
• 1 sachet fast acting dry yeast (about 1 regular tablespoon)
• flour.

Combine melted margarine, milk, salt and sugar together. The mixture should never be hot. Yeast can only be sprinkled in. Only then will pies turn out like fluff. Before this, mix the dry yeast separately in a bowl with flour. Then pour the mixture into the liquid and knead to remove lumps. The dough will turn out in consistency, like liquid sour cream. Cover, wrap and leave for 25-30 minutes.

Step four: make the dough like fluff for pies

Well, after a specified time, our dough should almost double in volume and become densely covered with air bubbles. If you do not find such clear signs at all, this may mean one of two things. Either the yeast turned out to be of poor quality, or the mixing solution was too hot. With a well-risen dough, you can proceed to the next step - preparing the dough. Pour 3-4 medium-sized beaten eggs into the mass and gently mix the foam into the total mixture. Then add a little flour so that the dough is quite thick, but at the same time light. Put it on the table and knead. Do not add too much flour, otherwise you can “score” the mass by making it too tight. Put the airy dough in a deep bowl, greased with oil, and cover with a towel. Now we need to wait until it starts to "approach". After about 45-50 minutes (sometimes longer), the mass will increase, rising with a “cap”. Without shifting, mix it in a bowl and leave for the same time.

Stage five: we make pies

How to understand that the dough is like fluff? For pies, it is considered properly cooked if, when kneading before sculpting, its “squeak” is felt. This is bursting of multiple small bubbles with which the mass is saturated. So, the hostess can already be congratulated in advance on her success! Now let's start sculpting. If possible, involve older children or other household assistants at this stage of work. This is necessary so that on the same baking sheet there are, if possible, simultaneously stuck pies. Then the semi-finished products will evenly “fit”, having insisted before baking, and they will all be the same in size and quality. As mentioned above, use the filling at room temperature. And how to determine how long the pies need to "swell" before baking? Approximately 15-20 minutes. And, of course, you can not shift the molded products several times. Place them immediately on a greased or lined baking sheet and cover with a brush with a beaten egg.

Step six: bake

The softest and most tender are How fluff they are obtained when baking in this way. While the molded products are standing, heat the oven to a temperature slightly higher than desired (210-220 ° C). And after placing the trays in it, immediately reduce to 180 ° C. Now be patient and do not open the door for at least 10-15 minutes. If you hurry, then the dough will fall off during a sharp cooling, and the pies will turn out to be enlarged not magnificently to the top, but blurry in breadth. Do not overcook products. Remove the pans from the oven when browned to the desired level and let cool slightly. If you prefer fried, bake them, turning constantly in oil so they don't burst. After bringing to a uniform color, transfer them to a paper towel to remove excess fat. As you can see, all the described stages of work are not a very easy recipe for pies. But thanks to the diligence, patience and time spent, you will get amazing and “melting” baked goods in your mouth.