EntranceSand yeast. How to cook shortcrust pastry for a pie according to a step-by-step recipe with a photo
Sand and yeast bagels
This recipe came from the Crimea. Therefore, the bagels are Crimean, although in general they are called unpretentiously - sandy-yeast bagels. The dough is very unusual, crumbly and fluffy at the same time, because they are delicious, and you get a lot of them, even from half a serving!
It was an elusive recipe - shortbread yeast dough. I have long wanted to learn how to do it. But it turned out either yeast dough or shortbread. And here is how to combine them in order to combine the pomp of the first and the crumbliness of the second! .. We sometimes bought such bagels in the store, but homemade cakes are a hundred times better than store-bought ones!
And so we come to the Crimea to friends, and there for tea ... the same bagels from childhood! Friends gladly shared the recipe, which turned out to be both simple and wonderful. And I share with you 🙂
Ingredients for Shortbread Yeast Dough:
25 g fresh yeast;
- 1 tablespoon of sugar;
- half a glass of milk;
- 1 egg;
- 250 g of butter (or 1 pack of high-quality margarine, for crumbly pastries - as for chestnut cookies);
- 3 or slightly more cups of flour.
The filling for shortbread yeast bagels can be anything: jam, chopped nuts, raisins. But the easiest option is to mix half a cup of sugar with a pinch of cinnamon and sprinkle on a circle of dough.
How to make shortbread yeast dough for bagels:
Grind yeast with sugar.
Dilute the yeast pounded with sugar with warm milk.
Cut the flour and softened butter into crumbs with a wide knife.
Crack the egg into the buttermilk mixture and mix.
Now add milk and yeast to the flour mixture and knead the dough. If it's sticky, add some flour.
After kneading the shortbread yeast dough, roll it into a lump and put it ... no, not in heat, as usual yeast dough, but in the refrigerator for 1 hour.
Prepare the filling - mix sugar with a little cinnamon.
After a while, we take out the dough and divide it into parts: it can be 2, or it can be 4. Depending on this, bagels of different shapes will turn out!
Sprinkle the table with flour and roll out part of the dough into a circle. Sprinkle with cinnamon sugar.
Then cut the circle into 16 segments. It is more convenient to cut like this: in half, into quarters, into eighths, into sixteenths. Then the segments are obtained almost the same width.
Now look: if you divide it into a couple of parts, the circles turn out to be large, and the bagels are also large, plump.
And you can divide the dough into more parts, and roll out circles of small diameter, only 2 mm thick. From such bagels, quite unusual are obtained: tiny, elegant, thin!
Having rolled the bagels from the wide edge to the narrow one, we place them on a baking sheet sprinkled with flour or covered with confectionery parchment.
Bake at 200C for about half an hour. When they become rosy, we will try with a wooden stick: dry - it means the bagels are ready!
Remove the bagels to a dish, they will cool quickly, and you can try!
Sand bagels yeast dough- it's great, try it. You will love it too!
- In warm water, add a teaspoon of sugar, dry yeast, mix and leave for 10 minutes to revive the yeast. A characteristic foam should appear.
- In a separate bowl, break the eggs, add three tablespoons of sugar, salt and vanilla sugar. Mix everything well and set aside for now.
- In the sifted flour (380 g), add chilled, diced butter. Grind into small crumbs.
- Mixing egg mass with revived yeast, pour into butter-flour crumbs and knead a soft dough that does not stick to your hands. If you feel that there is not enough flour, that is, if the dough sticks, then you can add a little flour. Usually it always takes 380-400 grams. You don’t need to knead the dough for a long time, it just gathered into a lump - everything is enough, that’s enough.
- Cover the dough and leave it on the table for one hour. Such a dough will not rise and increase in volume like pure yeast dough, it will fluff up a little and become softer.
- We divide the dough into two identical pieces, roll each into a circle, the height of the dough is about 3 mm, cut into 16 triangles. We put the filling on the wide part and twist it into a bagel.
- If desired, each bagel can be dipped in sugar or lubricated with a beaten egg, you can not lubricate anything at all, and after baking, sprinkle it still warm powdered sugar.
- We spread the bagels on a baking sheet covered with parchment and bake in a preheated oven at 170-180 degrees for about 20 minutes. Look at the bottom, as soon as it browns, then the bagels are ready.
Bagels are thin, light, soft, just like airy and very similar to croissants. If you have never cooked such bagels, I strongly advise you, you will not regret it a bit.
Video recipe:
Sandy yeast dough:
- Warm water - 50 ml
- Dry yeast - 1.5 tsp
- Sugar - 2 tbsp. + 1 tsp into the dough
- Vanilla sugar - 10 g
- Chicken eggs - 2 pcs.
- Salt - a pinch
- Flour - 380-400 g
- Butter chilled - 150 g (you can margarine)
- Thick jam or to your taste
Is there a more beautiful fragrance in the world than the fragrance of home baking! In our age, when you need to get everything done quickly, buying pastries in a store or cafe seems attractive. But today, being able to cook, including from dough, is a sign of caring for your family. After all, purchased products are full of all sorts of unnecessary additives. This dough is simply amazing in its ease of preparation, set necessary products and versatility. If you have never dealt with yeast dough, we recommend starting with this recipe. And how many things can be cooked on the basis of this dough: pies, pies, juicy, baklava, rolls ... Create with us and enjoy your meal!
Necessary:
- Butter (or margarine) 200 g
- Flour - 2 cups (350 g)
- Pressed yeast 10 g (dry 1 tsp without a slide)
- Salt - ½ tsp
- Sugar - 2 tbsp (can be varied as desired)
- Warm water - 60 ml
Cooking:
Dilute yeast in warm water and add 1 tablespoon of sugar. Leave for 10-15 minutes.
Grind the butter with flour, salt and 1 tablespoon of sugar into crumbs.
Pour water with yeast into crumbs and knead the dough. It should not be tight, but plastic. The exact amount of flour depends on its properties, so if the dough seems soft to you, then add a little to make it comfortable to work with.
Split right away.
Baking from this dough is very tasty. It should be rolled out to a thickness of up to 1 cm, for juicing 0.5 cm.
After cutting the dough, cover it and let it rise for 40-60 minutes. Then brush with egg and bake until golden brown.
Fantasize and bon appetit!
Pie with apples. Can be used
Shortbread dough is made for sweet and savory pies. Cakes and cakes are prepared from it, and it, but without the addition of sugar, is used to make the base for an appetizer, filling baskets and tartlets with salads, fish, caviar, meat and other stuffing. That's why shortbread dough culinary experts consider it universal.
The secret of successful production lies in the kneading technique. It is he who significantly affects the quality and taste characteristics of the product. I will share the main secrets of manufacturingshortcrust pastry– for sweet and meat pies , as well as the features of the preparation of shortcrust pastry with yeast.
How to choose the right ingredients
For shortcrust pastry, all products, including flour, must be well chilled. In cooking, proportions play an important role. Therefore, all ingredients are given in grams. For example, three selected yolks chicken eggs weigh exactly 100 g.
- Salt- a product that must be added to the prepared dish. Without salt, the taste of baking will be somewhat bland.
- Granulated sugar in sweet pastries It is better not to use, but to replace with powdered sugar.
- flour only need to take premium, since the percentage of gluten seriously affects the quality of baking.
- Baking powders are not used in the production of shortcrust pastry.
Unsweetened shortcrust pastry recipe
Kitchen appliances: measuring container, glass, kitchen scales, knife, dough board, tablespoon, cling film.
Ingredients
Step by step preparation of puff pastry
Once again, I draw your attention to the fact that kneading technique is extremely important when cooking. I propose classic savory shortcrust pastry recipe , where I will reveal the secrets of its proper preparation.
Did you know? Proper kneading is characterized by texture heterogeneity - layering with a pronounced marbling effect. In the mass being prepared, there are unmixed pieces of butter and crumbling layered inclusions of flour with water. It is this effect that will give friability to the finished dish.
This recipe for shortcrust pastry is suitable for making a pie with berries, as well as pastries with meat filling.
video recipe
Be sure to watch the master class with staged cooking sand dough. The plot demonstrates two variants of kneading - correct and incorrect. Moreover, the second case fully answers the question - why the cake, positioned as crumbly, turned out to be harsh in the end.
Sweet Pie Dough Recipe (Basic)
Time for preparing: 5-7 min.
Servings: 12 tartlets, 2 cakes or tarts.
Calories: 533 kcal / 100 g.
Kitchen appliances: mixer, measuring bowl, mixer, deep bowl, tablespoon, cooking paper, tartlet or tart molds.
Ingredients
Step by step preparation of the basic semi-finished product
Without a simple basic recipe, it is impossible to bake either high-quality tartlets or cakes for delicious cake, no crumbly cake.
Did you know? After two hours, you can form and cook any pastries. It is only necessary to ensure minimal contact with the warmth of the palms so that the dough does not “float”.
Basic shortbread dough very quickly, and recipe considered ideal for apple pie as well as any other sweet pastries.
video recipe
I suggest you watch the video, which demonstrates in detail how to make sweet shortcrust pie dough . In addition, the same video shows the entire subsequent process of assembling and shaping the dessert. Take a look - you won't regret it!
Shortcrust pastry recipe for pie
Time for preparing: 10 min.
Servings: 560
Calories: 420 kcal/100 g.
Kitchen appliances: a set of bowls and cups, a sieve, a measuring cup, spoons - a teaspoon, a table spoon, a grater, cellophane / cling film.
Ingredients
Step-by-step preparation of shortbread-yeast super dough
In the preparation of sweet buns and cheesecakes, as well as for jam pie, indispensable shortcrust pastry, recipe which I am posting here. Check out another version of the universal super dough for any pastry. The main thing is that he does not need time for the yeast to “scatter”, and it is prepared “in the cold”.
Important! The main advantage of the super dough is that it does not need to stand after being removed from the refrigerator, it is immediately ready for baking as soon as a pie, buns or pies are formed from it.
video recipe
Be sure to watch the video I suggested with step-by-step production of a universal shortbread-yeast super-dough. Pay special attention to the technology of its production. it shortcrust pastry suitable for meat pie , and for making a sweet dessert.
Basic common truths
- Products received by basic recipe, perfectly stored in a deep freeze, and when defrosted, it completely restores its taste. In the conditions of a refrigerator, products are stored for no more than a week.
- Both puff-sand and shortbread-yeast dough need a “rest”. It must be kept in the refrigerator for at least an hour.
- The less flour, the looser the dough.
- Baking on margarine differs significantly in palatability from the one that was kneaded in butter.
Popular Recipes
- At your leisure, ask how to make it, what ingredients are needed, and whether it is possible to do without yeast.
- I offer a novelty of the season - the easiest to prepare, the fastest. It does not require a long kneading, it always turns out, and the edges of dumplings or dumplings are perfectly pinched.
- Can't get dishes of Caucasian cuisine? No problem! My recipe - choux pastry for chebureks - will solve this problem, and you will never have questions related to the manufacture of this dish.
- Get the recipe. Its quick and easy preparation will provide delicious snacks for your whole family.
- During Lent, baking lovers cannot do without. Check out the most in a simple way baking exquisitely delicious pies and pies, even during the period of abstinence from the use of animal products.
If you found my recipes useful, leave your review on this page. And don't forget to talk about your methods and secrets of baking various goodies. Share your recipes in the comments by posting them at the bottom of the article. I will be very grateful.
Sorrel pie recipe
For those who are accustomed only to sorrel soups, it will certainly be difficult to imagine sweet pie from sorrel! But, trust me, sweet and sour sorrel pie is just a fairy tale!
If you have never tried it before - you are just lucky - a unique discovery awaits you! Be sure to try! This is our family's favorite! Flies away for once! Moderately sweet, with a pleasant sourness, inherent only to sorrel! Everyone asks for the recipe
This dough is perfect! Suitable for absolutely all pies: with apple, with cabbage, with jam.
Ingredients:
- butter 200 gr
- water 125 ml (3/4 cup)
- dry yeast 1 tbsp
- sugar 2 tsp
- salt (1 tsp)
Filling:
- sorrel 0.5 kg
- sugar 0.5 cups (glass volume 200 ml)
- semolina 3 tbsp
Cooking:
AT warm water(125 ml) dissolve sugar (2 tsp) and add dry yeast (1-2 tsp).
Stir and leave the yeast to revive for 10-15 minutes.
In the meantime, prepare the dough.
Put pieces of soft butter and salt to taste (1 tsp) into the sifted flour. Rub the butter with flour into crumbs with your hands.
Yeast just arrived.
Make a well in the flour crumbs and pour the yeast into it.
Gently knead the dough, adding more flour if needed.
It is not necessary to knead for a long time, shortbread dough likes a quick kneading. Form a ball.
Put the dough in a bowl, cover cling film
or a towel and leave to rise 30-40 minutes.
Don't forget to poke holes in the foil with a knife to let the dough breathe.
Now let's take care of the sorrel. Cut off the tails and wash.
Cut it into large pieces.
In a bowl with chopped sorrel add sugar(0.5 cup) and mix gently with your hands. If you want the cake to be sweeter, you can add 1 cup of sugar. Pour 3 tbsp. semolina. We mix everything. The filling is ready.
Meanwhile, the dough has risen. We roll it out as usual, spread it on parchment paper on a baking sheet. Put the sorrel on top with your hands. I do not sprinkle the surface of the dough with semolina or starch, as we like juicy pies- enough of the semolina that we have already added to the sorrel.
Roll out the remaining dough and use a rolling pin to cover the top of the pie.
Pin the edges of the pie together and make small slits all over the pie. Steam will come out through them.
Bake the cake in a preheated oven at 180°C for 30 minutes.
The cake will not be particularly ruddy - due to the small amount of sugar in the dough. But that doesn't spoil it at all!
The dough is very crumbly, tender and soft. It's just magical!
Your wonderful cake is ready! Sprinkle with powdered sugar. Very simple and so delicious!
Let the pie cool slightly, otherwise the sorrel filling will run. And you can call home, in a couple of minutes there will be nothing left of the miracle pie!
Enjoy your meal! Your Julia.
- butter 200 gr
- premium wheat flour 3 cups (glass volume 200 ml)
- water 125 ml (3/4 cup)
- dry yeast 1 tbsp
- sugar 2 tsp
- salt (1 tsp)