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Yeastless dough for pies

Yeastless dough for pies

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Ingredients for Making Yeast-Free Pie Dough

  1. Wheat flour 500 grams
  2. Butter 100-120 grams
  3. Kefir 250 milliliters
  4. 1/2 teaspoon salt
  5. Baking powder 1 teaspoon
  • Main ingredients: Kefir, Butter, Flour
  • Serving 1 serving


Sieve, Medium bowl, Deep bowl, Plate, Cutting board, Knife, Teaspoon, Mixer or whisk, Glass, Lid or cling film, Refrigerator

Preparation of yeast-free dough for pies:

Step 1: prepare the flour.

The basis of our dough is flour, so if you want the baking to be tender and tasty, use premium wheat flour, finely ground and proven brands. Sift flour through a sieve into a free bowl. At the same time, the flour ingredient is not only enriched with oxygen from the air, but also freed from lumps, and this, in turn, improves the batch of dough and improves its quality.

Step 2: prepare the butter.

We take out the butter from the refrigerator and transfer it to a cutting board. Using a kitchen knife, cut the ingredient into small squares and transfer them to a free, dry plate. The butter should melt on its own, but at the same time remain slightly cool, otherwise, if we add a well-melted butter ingredient to the flour, then the dough may turn out to be greasy to the touch. Attention: To prepare a yeast-free dough, the oil must never be melted on fire or in the microwave.

Step 3: prepare a yeast-free dough for pies.

Pour the sifted flour into a deep bowl and add butter to the same container with a tablespoon. Using a mixer at medium speed, mix the two ingredients until smooth. Then pour kefir from a glass into a separate container and add salt and baking powder to this ingredient. Using a hand whisk or a tablespoon, mix these ingredients well in kefir liquid. It is desirable that the baking powder of the dough is completely dissolved in kefir. Then pour the kefir mass into a container with a creamy flour mixture and with the help of a tablespoon mix all the ingredients well. After spread the yeast-free dough on the table sprinkled with flour, and knead it well with your hands. The dough is tight and elastic. Form the kneaded dough into a ball and transfer it back to the bowl. We must cover the container with a lid on top or wrap it with cling film so that it does not dry out. After that we put the bowl with the dough in the refrigerator for 40-60 minutes. A chilled dough product rolls out more easily and does not stick to your hands.

Step 4: serve the yeast-free pastry for the pies.

After the allotted time for cooling the dough, we take it out of the refrigerator and put it again on the table with flour. From yeast-free dough, it is also called unleavened, you can cook a variety of products: rolls, crepes, crackers, donuts, fried in a pan or oven-baked pies and pies. To, for example, make a pie from our yeast-free dough, using a kitchen knife, cut off part of the test ingredient and form a ball out of it. Using a rolling pin, we roll it into a large thin cake. The filling of our pie can be prepared according to your desire, both from vegetable and meat ingredients. Then we roll out one more cake from the dough and cover it with our filling on top. Using your fingers, we pinch the edges of the dough well. We bake both the pie in the oven and other dough products from such dough, always preheated to a temperature 180 ° C the oven. Yeast-free cakes are cooked quickly, over 35-40 minutes. We shift the slightly cooled pies onto a wide dish and put on the table. If pies with meat, potato or mushroom filling, they can be served with first courses. If our baking with jam or fruit, then you can enjoy cakes with tea or compote. The main thing is that our yeast-free pies turned out to be tender, lush and mouth-watering. Good appetite!

Recipe Tips:

- - If there was a lot of yeast-free dough, then part of it can be stored in the freezer for 3-4 days, after wrapping it tightly in cling film.

- - You need to cook yeast-free dough quickly, and kneading for a long time is not recommended, since gluten is formed in the flour. It is this substance that will make the dough for our baking very dense, and the dishes will not be crumbly.

- - It is important to monitor the temperature and time of baking pies from yeast-free dough. Since if the dough is baked at a temperature of more than 180 ° C and in time more than 35-40 minutes, then it dries up, and the baked goods from such a dough turn out to be dry and stiff.

- - Butter for the preparation of yeast-free dough can be replaced with butter margarine or vegetable oil.

- - Baking powder can be replaced with baking soda. In this case, soda does not need to be quenched with citric acid or table vinegar. Kefir will act here as an acidic medium.

- - If you do not have a mixer, then the butter can be mixed with flour using a tablespoon.

- - You do not need to add eggs to our dough. Although egg yolks and squirrels improve the quality of the flour product. But at the same time, the dough becomes stronger and denser. Typically, dough with the addition of an egg ingredient is used to make dumplings, dumplings or dumplings.