Pie in the oven made of batter. Batter for pie and pizza with mayonnaise - one minute baking! Easy-to-make batter for pies and pizza with mayonnaise

Batter for pie - a real life hack to save time. It does not require kneading, rolling, it is cooked in one single container, and the whole kitchen remains clean. The pie is formed in a minute, since there is no need to blind the sides, it is baked evenly, and the top crust is always smooth and ruddy.

Consistency batter on kefir, you can adjust the amount of flour from very liquid to thick, like on pancakes. The choice depends on the filling and how dense and satisfying the pie should be.

Ingredients:

• 350 ml of kefir;
• 250 g flour;
• three eggs;
• 15 g salt;
• 10 g sugar;
• 10 g of baking soda.

For a sweet cake, the amount of sugar can be tripled.

Kefir can be replaced with fermented baked milk or yogurt. It is better to choose kefir sour and warm it up a little so that it does not curl. You will have to add a spoonful of lemon juice to the yogurt.

1. Combine all ingredients. Stir thoroughly, but no need to beat. You can do this with a mixer at low speed.
2. The soda will be extinguished with lactic acid, so no vinegar needs to be added.
3. The dough is infused for about ten minutes so that the flour disperses well.
4. The filling with fish, meat or vegetables should be completely cooked. Potatoes, cut into thin slices, can be put raw. Berries and fruits are used fresh.
5. The filling will protrude slightly from the dough at this stage. But when the cake is baked, it rises well and forms a nice top crust.
6. You need to bake a batter cake for about 40 minutes in an oven preheated to 180 ° C.
7. Willingness to check with a wooden skewer.

On sour cream

Sour cream dough rises better, the cake will be very fluffy and soft. The crust will be especially bright and ruddy, since sour cream is much fatter than kefir.

Products for the test:

• 300 g flour;
• 200 g sour cream;
• four eggs;
• 15 g salt;
• 10 g sugar;
• 10 g of baking soda.

From farm sour cream, the dough is thicker. To the store, 15%, you can add a couple of tablespoons of butter.

It is advisable to mix the ingredients warmed up to the same temperature.

1. Soda is added to the dough last, kneaded thoroughly once. After that, they try not to knock out gas bubbles that formed during quenching.
2. The dough should be slightly infused.
3. Bake at 190 ° C for 40 minutes or a little longer. The baking time depends on the thickness of the cake.

Mayonnaise

For pies with meat, fish or vegetables, you can use the dough with the addition of mayonnaise. The taste of baked goods will be richer and brighter.

Ingredients:

• 250 g flour;
• two eggs;
• 150 ml mayonnaise;
• 100 ml sour cream;
• 30 g of vegetable oil;
• 15 g salt;
• 10 g sugar;
• 10 g of baking soda.

The batter with mayonnaise will look like pancake dough - the same sticky, slightly thicker sour cream.

1. Mix the ingredients thoroughly. To avoid the formation of lumps, flour is introduced in portions.
2. The dough should be infused within 10 minutes.
3. You need to carefully spread the dough into the mold, especially the top layer, so that the filling and dough are evenly distributed. Place small portions with a spoon from the edges close to each other. It is not worth leveling the dough, as it is easy to move the filling. It will distribute itself well if the cake is left for a few minutes before baking.
4. Bake the cake at 180 ° C for at least 40 minutes.

How to make milk batter

The dough in milk is baked with a pleasant crispy, but thin crust. The amount of filling should be moderate so that the sliced ​​pie does not fall apart in your hands.

Ingredients:

• 300 g flour;
• 250 ml of milk;
• two eggs;
• 15 g salt;
• 10 g sugar;
• 10 g of baking soda.

For dessert cake, the amount of sugar can be increased, but very sweet dough burns quickly. Instead of excess sugar, you can pour in a spoonful of vanilla extract.

1. Heat the milk to 40 ºС so that the flour in it disperses faster.
2. You do not need to extinguish soda.
3. Grease a baking sheet generously and sprinkle with flour. This dough cake can stick a lot.
4. The dough is really very liquid. The filling in it will immediately drown, but still, first a little dough is poured, then the filling is distributed and the rest of the liquid base is poured on top.
5. Bake at 180 ° C for 25 - 30 minutes.

With added yeast

From yeast dough soft fluffy pies are obtained. For a liquid foundation, it is better to use dry fast acting yeast... Dough is not prepared, it is enough to keep the kneaded dough warm for half an hour.

Ingredients:

• 120 g sour cream;
• 100 - 150 g flour;
• two eggs;
• 20 g ghee;
• 15 g salt;
• 10 g dry yeast.

Pre-melt the butter and cool. You will need twice as much butter. Add a couple of tablespoons of water or milk to very thick sour cream. All ingredients must be warm so that the yeast is immediately transferred to a favorable environment.

1. Combine the ingredients. Add flour last. You need to stir it in a little, until you get the desired consistency.
2. The dough contains a lot of fat, it interferes with the yeast, so you need a lot of them. A spoonful of sugar will speed up their work a little.
3. If the filling contains raw potatoes, it must be thinly cut so that it bakes well. Place the mold on the bottom wire rack, as all the filling will sink to the bottom.
4. Bake at 190 ºС. Willingness to check with a toothpick.

Batter for sweet cake

For pies with fruit or apple filling, biscuit dough is most often prepared, as for a Russian charlotte. Classic proportions: four eggs in a glass of sugar and flour. You can add a little butter to the batter to make the batter more rich. The cake will be crumbly and will not have a strong egg flavor.

Ingredients:

• five eggs;
• 300 g flour;
• 200 g icing sugar;
• 150 g butter;
• 10 g baking powder;
• 10 g of salt.

Vanilla, cinnamon or zest is added as desired.

1. For biscuit dough whites must be whipped separately. Lasting results can be obtained by adding salt to them. The protein foam will add volume and splendor to the baked goods.
2. Grind soft butter and yolks with powdered sugar. Sugar can be used, but it takes longer to dissolve.
3. V butter cream add proteins, gently stirring the mass from bottom to top.
4. Sift the flour into the dough in parts, together with the baking powder.
5. Fruits for the filling can be immediately laid out on the bottom of the mold, or you can put on top of the dough and slightly submerge. When serving, the pie is laid out on top of the side with which the filling protrudes.
6. Bake at 180 ° C for 40-50 minutes. Do not open the oven until the crust is browned. Check with a skewer in the place where there is no filling.

Lean baking base

This recipe is useful not only for those who support Fasting, but also for vegetarians. The dough does not contain animal products. Great for a quick cabbage or mushroom pie, but for berry filling a bit bland.

Ingredients:

• 400 g flour;
• 400 ml of water;
• 60 g of vegetable oil;
• 10 g dry yeast;
• 15 g salt;
• 20 g sugar.

The water must be heated to at least 30 - 40 ºC for the yeast to start working faster. You can replace it with a weak brine, and then salt / sugar is no longer needed.

1. Mix the ingredients to get a homogeneous mass without lumps.
2. Put the container with the dough in a warm place. It takes about 20-30 minutes for the yeast to start active life. Large bubbles are a signal of readiness.
3. Bake at 180 ° C for about an hour.

Any of the suggested recipes allows for creative variations. For pies with juicy vegetable or fruit filling the dough is kneaded thicker. In meat, they use a more liquid one, similar to a pancake.

Jellied pies are a real find for the hostess: their recipe usually includes 3-4 components, the dough itself is kneaded in a matter of seconds and does not require direct contact with the hands, and the product is made out very easily before being sent to the oven. This is why the pie batter recipe should be in every cookbook.

First of all, you should pay attention to the selection of components: it is best to use homemade mayonnaise, in the quality of which you are completely sure. If you have to take a store, choose the one in which there are no flavors: you need its most classic type - egg. Fat content does not play a role, however, with a high percentage of it, it is recommended to remove 1 yolk from the set of components for the test.

Composition:

• Large chicken eggs - 3 pcs.
• Mayonnaise - 300 g
• Flour - 150 g
• Salt - a pinch
• Sugar - 2 tablespoons
• Baking powder - 1 tsp

Preparation:

1. The process of collecting the ingredients is very simple, but it has some nuances that professionals advise to pay attention to: break the eggs as carefully as possible to separate the yolks from the whites. Combine the latter with salt and beat until you get a strong foam. It should be airy, not go into a state resembling cream - as soon as bubbles appear instead of liquid, leave it.
2. Combine the yolks with mayonnaise, beat with a whisk. Add sugar to them. It is necessary only so that the dough does not turn out to be completely bland, however, if desired, you can do without it - this is not the main component. Turn on the oven to warm it up to 200 degrees.
3. Gradually add flour with teaspoons. Depending on the size of the eggs and the thickness of the mayonnaise, you may need a little more or a little less. After you transfer half of the original volume to the bowl, pour in the whipped egg whites, gently distribute in the mixture and add the rest of the flour (all with the same teaspoons).
4. Once the oven has warmed up, add a baking powder to the dough, and then form a cake: pour the dough into the mold, add the filling, cover with the remaining mixture.

It should be noted that batter for fish pie and, for example, batter for pie with cabbage or other vegetables, are prepared in exactly the same way. Which component will be in its basis - mayonnaise or kefir - is mainly influenced only by the preferences of the cook. From the point of view of taste, the dough on mayonnaise turns out to be a little fattier, but otherwise it is in no way inferior to the kefir version.

Delicate base for kefir pie

This recipe allows you to get an even more bland, neutral taste, as a result of which kefir dough is considered the most versatile and allows you to make pies with any filling. In addition, it is less high in calories and also less dense. But still, the most important point is not what basis you take, but what the consistency will be: it should resemble thick sour cream. Only then will the cake bake perfectly.

Composition:

• Kefir - 200 ml
• Flour - 160 g
• Salt - a pinch
• Soda - 1/2 tsp
• Chicken eggs - 2 pcs.

Preparation:

1. Beat eggs with salt, add kefir and mix with a whisk or mixer at low speed for 3-5 minutes.
2. Pour in the sifted flour little by little, along with which you need to add soda. At the same time, continue to beat the dough so that no lumps form: the mixture should be perfectly smooth and even.

Professionals assure that it is not necessary to follow the recipe exactly: if you wish, you can combine both options and prepare a batter on kefir with mayonnaise, combining them in any proportions. In addition, some hostesses use natural yogurt without additives instead of kefir - an even more delicate, airy version is obtained, ideal for fruit fillings.

Secrets of lush and delicious baking

How to make batter pies? In addition to the fact that it is important to combine and remove all the ingredients correctly, there are a few more points to take into account for an excellent result. In particular, how exactly to combine such a dough with a filling, how it can be filled and what is better not to work with.

• The most important point is that the filling should go into the pie exactly in the form in which you would eat it without heat treatment. That is, boil potatoes and cabbage, chop and fry meat, fish and mushrooms: any raw foods in this cake will not be thermally processed completely.

By and large, the list of ingredients is so versatile that a pie can include absolutely any filling - from fruits and berries to minced meat or chopped fish. But here, nevertheless, one cannot fail to say that too wet filler will make the dough even more liquid, thereby interfering with its proper baking. As a result, the core may turn out to be raw, even if the crust has not only grabbed, but has acquired a golden brown hue.

• The most traditional are cabbage pie on batter or fish pie (canned food): this filling is quite dry, although canned food must first be held in a colander so that oil or brine can be glass from them. For better utilization of possible moisture, parboiled rice is added to them, which works on the principle of a sponge. If you are boiling it, transfer it to a paper towel after cooking and leave for 1.5-2 hours to make it less damp.
• Also works well hearty pies on batter with eggs and onions, or with minced meat... It is advisable to first fry the latter in a pan with carrots and onions, you can add tomato paste, and only then lay it as a filling. Raw minced meat in such a product may not be baked.
• Cottage cheese will also be a good filling option, and, regardless of the percentage of fat content. Instead, you can use cheese, which will remain soft and tender, and will not turn into a crunchy burnt layer. It is recommended to add garlic to give it an interesting taste.
• Would you like baked goods with fruit batter? Give preference to their not too juicy varieties: for example, apples, pears or plums, or take candied fruits and dried fruits, which must first be scalded with boiling water 3-5 times, and not steamed. As for peaches, pineapples, strawberries, and citrus fruits, they contain too much moisture that needs to be removed. If you really want just such a filling, cut the fruit into pieces, spread it on parchment and send it to a hot (150 degrees) oven until a dark crust appears: i.e. most of the moisture should be evaporated from the fruit.

As for the process of creating a cake itself, then it is imperative to have a shape with high sides, and it is better if it is detachable, since the product is very soft, and it is rather difficult to remove it from a regular container.

• Lubricate the inside of the mold with vegetable or butter, pour in exactly half of the dough, spreading over the bottom. Lay out the filling so that there are free edges 0.5-1 cm wide, and the filling itself completely covers the dough with a thickness. Pour the rest of the dough on top, let it stand for a while, spreading out, and send the form to the oven.

Baking the cake is carried out in 2 stages: first, it is done at a temperature of 200 degrees, for 10 minutes. - such a move is necessary for the dough to grab. Then the temperature is lowered to 180 degrees (170 - with additional convection) and wait another 30 minutes: in this mode, the dish will be baked from the inside. After the specified time has elapsed, you need to pierce it with a wooden stick in the center: if it does not pull the dough with it, you can turn off the oven, but do not take out the mold for another 20-30 minutes, thereby giving the baked goods the opportunity to “reach”.

Recently, dishes made from batter have become popular among housewives. This is very convenient, because in simple recipes There is always a risk of mixing the blank for a pie or cake, but here there is no such danger. On top of that, such dishes are baked faster and more fluffy. Therefore, we bring to your attention 5 excellent options for cooking dishes with batter.

Jellied pie with mayonnaise

This delicious pie requires minimal set ingredients. You can use minced meat, mushrooms, eggs and onions as a filling. Its cooking time is 30-40 minutes.

Ingredients:

• mayonnaise - 200 grams;
• high fat sour cream - 1 glass;
• eggs - 2-3 pieces;
• 4 tablespoons full of flour
• 4 tablespoons of sugar;
• 1 teaspoon salt
• incomplete teaspoon of baking soda.

Jellied pie with mayonnaise. Step by step recipe

1. You need to beat well in homogeneous mass eggs, sugar, salt.
2. Then squeeze out a tube of mayonnaise, sour cream and stir.
3. Add baking soda. Can be quenched with a little vinegar.
4. Sift the flour and beat the dough well.
5. Pour half of the batter into a mold, place any filling and pour the rest over it.
6. Bake until golden brown for at least 30 minutes.

The batter for the mayonnaise pie is easy to prepare. As a result, the dish turns out to be very satisfying and tasty. There is no doubt that relatives will like such a cake. Be healthy!

Fish pie

Ingredients:

• fermented baked milk or kefir - 2 glasses;
• soda - 0.5 teaspoons;
• sugar - 4 tablespoons;
• egg - 1 piece;
• salt;
• vegetable oil- 2-3 spoons;
• flour (by eye).

Fish pie. Step by step recipe

1. To make a batter for fish pie, you first need to beat eggs with sugar and salt and add a little vegetable oil.
2. Then, after that, fermented baked milk is poured into the mixture and mixed.
3. The next step is soda and then flour. You should get a batter of such a consistency as sour cream.
4. Pour more than half of the dough into the greased mold.
5. Lay the filling. You can use any kind of fish, even canned food.
6. Top with the remaining dough and bake until tender.

It turns out very tasty if you use chopped greens with fish. Best suited green onions... Bon Appetit!

Canned fish pie

Ingredients:

• sour cream - 1 glass;
• mayonnaise - 1 glass;
• salt - 0.5 teaspoon;
• rice - 0.5 cups;
• canned fish (any) - 1 can;
• eggs - 2 pieces;
• baking soda or baking powder on the tip of a knife;
• green onions;
• flour.

Canned fish pie. Step by step recipe

1. Combine sour cream with mayonnaise and add salt.
2. Beat the eggs well and pour into the sour cream.
3. Add baking soda and sift enough flour so that the dough resembles thick sour cream.
4. Cook the rice separately in lightly salted water.
5. Mash a can of canned food and stir in chopped onion and rice.
6. Half finished dough pour into a mold and put the filling in a small layer on top of it. Pour the second half of the dough on top.
7. Bake for 35 minutes.

A batter cake with canned food always helps out when unexpected guests appear on the doorstep. In a short time, you can have time to cook hearty dish and feed everyone. Such unusual dish suitable for every day, and for any events! All the best!

Jellied Cabbage Pie

We bring to your attention a recipe for a pie with fried cabbage in the role of filling. Cooking such a dish is short-lived and does not require a large amount of expensive products.

Ingredients:

• 1.5 cups of kefir or fermented baked milk;
• 100 g creamy margarine;
• 1 teaspoon sugar
• 1 half teaspoon of salt;
• 3 eggs;
• soda;
• about 1 cup flour;
• 1 good onion;
• spices;
• small cabbage;
• tomato paste or fresh tomatoes;
• vegetable oil.

Jellied cabbage pie. Step by step recipe

1. Combine eggs and sugar. After complete dissolution, add melted margarine and salt.
2. Pour in kefir, add soda and flour. There should be a batter.
3. Chop finely separately white cabbage and simmer in vegetable oil with chopped onions and tomatoes ( tomato paste) until ready.
4. Add the finished filling to the batter and mix.
5. Pour the resulting composition into a frying pan (mold) and put in the oven, preheated to 200 degrees in advance, for 40 minutes.

Such quick pie with cabbage from batter can be prepared in layers. To do this, first 50% of the finished dough is poured into the mold, then stewed cabbage is laid out and the rest of the batter on top. The dish turns out to be very rich and looks quite appetizing. This cake is both tasty and healthy at the same time.

Few would argue that a pie with fish, meat, vegetables or sweet filling- a great option for breakfast or dinner. So satisfying and delicious pastries like almost everyone, regardless of age. But not all housewives often delight their loved ones with her. It is widely believed that making pies takes a lot of time and effort, since the dough needs to be kneaded for a long time with your hands, then wait for it to come up. About how to cook food from it in the morning, trying to have time to make tasty dish for breakfast, many housewives cannot even imagine. But tart batter is the exception to the rule. It can be made in literally 10 minutes, and while the cake is being cooked in the oven, do other things, and after half an hour or a little later, the dish can be served.

Cooking features

There are many recipes for cake batter. It is made with or without eggs, based on fermented milk products or mayonnaise. Regardless of the chosen version of the liquid dough, the technology for its preparation will not change significantly. Knowing a few points will allow you to get an impeccable result.

• Sift flour before making the dough. This is done not only to cleanse the product from fine litter. The main task is to saturate the flour with oxygen. Then the baking from it turns out to be more airy. Mixing light and loose flours with liquid ingredients is also easier as they tend to form less lumps.
• If the dough contains eggs, shake them before combining with other ingredients.
• Dry and liquid dough components are usually mixed separately and then combined. Sugar and salt are sometimes added to a liquid base without mixing with flour.
• Flour is poured into the dough in parts, each time mixing well with a wooden spatula or spoon. This is the only way to get a smooth and uniform consistency. The batter for the pie should resemble sour cream in thickness. If it turns out to be too dense, add a little more eggs or fermented milk product to it. If the dough seems too runny, you can add a little more flour to it, even if you have to exceed the prescribed amount of this ingredient.
• Most often, a baking powder is added to the batter for the cake, which can be soda quenched with vinegar. If sour kefir serves as a liquid base for the dough, the soda need not be extinguished.
• For pies with sweet and savory filling the same batter options are suitable, you just need to adjust the amount of sugar and salt.

When making a batter cake, the filling is laid out in a greased form and poured over it. Another option is also possible: first, half the dough is poured into the mold, then the filling is put in and poured with the remaining dough. Pouring pies convenient to bake in split or silicone molds from which baked goods can be easily removed. Such products are baked at a temperature of 180-200 degrees. The baking time depends on the size of the cake and the nature of the filling. It usually takes 35–45 minutes.

Batter for kefir pie

• wheat flour - 0.4–0.45 kg;
• chicken egg - 3 pcs.;
• kefir - 0.3 l;
• melted butter or margarine - 40 ml;
• salt - a large pinch;
• sugar to taste;
• soda - 5 g.

Cooking method:

• Sift flour.
• Add soda to kefir, stir. It will be better if you take the fermented milk product out of the refrigerator in advance so that it reaches room temperature by the time the dough is prepared.
• Break the eggs into a bowl. Add sugar and salt to them, shake with a fork.
• Melt butter or margarine in the microwave or water bath.
• Connect liquid ingredients, beat them together with a whisk or fork.
• When the liquid mass becomes homogeneous, start pouring flour into it in parts, stirring the dough well each time to prevent lumps from forming. To make the task easier, you can use a mixer, especially if it has a nozzle that resembles a corkscrew - it is specially designed for kneading dough.

The dough can be used immediately after preparation. If made without sugar, it works well for fish pies and canned fish... The sugar dough is used for the berry pie.

Batter for pie with mayonnaise and mineral water

• mineral water (carbonated) - 150 ml;
• mayonnaise - 100 ml;
• wheat flour - 150 g;
• starch - 15 g;
• sugar - 20 or 60 g;
• salt - 2 or 5 g;
• soda quenched with vinegar - 5 g;
• butter or vegetable oil - 30 g.

Cooking method:

• Put the mayonnaise in a bowl, pour it over mineral water, stir well.
• Mix the sifted flour with starch and salt.
• Pour the dry mixture into the liquid mixture. Add sugar. Stir to obtain a homogeneous composition, without flour lumps.
• Add vinegar-quenched baking soda and melted butter. Stir.

If you use lean mayonnaise and vegetable oil to make the dough, it is suitable for fasting and for vegetarians. If you adhere to the appropriate principles in nutrition, you also need to choose the right filling. The dough made according to the above recipe works well for pies with vegetables or fruits.

Batter for sour cream pie

• sour cream - 0.2 l;
• wheat flour - 0.3-0.35 kg;
• chicken egg - 4 pcs.;
• salt - a pinch;
• sugar to taste;
• baking powder for dough - 10 g.

Cooking method:

• Mash eggs with sugar and salt.
• Add sour cream, beat with a whisk until smooth.
• Sift flour, mix with baking powder.
• Pour flour into liquid base, stir. There should be no lumps of flour in the dough.

Test made by this recipe, before use, it is advisable to let it brew for 10 minutes. It will turn out delicious charlotte with apples or other fruits, berries. For a pie with savory filling of fish, minced meat, sausage or vegetables, it is also suitable.

Liquid yeast cake dough

• flour - 150 g;
• chicken egg - 2 pcs.;
• butter - 40 g;
• sour cream - 120 ml;
• milk or warm water - 40 ml;
• salt - 15 g;
• sugar - 15 g;
• dry yeast - 10 g.

Cooking method:

• V warm water or milk, dilute sugar and yeast. The liquid temperature should be 36-40 degrees. If it is low, the yeast is not activated, but boiling water will kill the bacteria that cause fermentation.
• Wait 5-10 minutes until a froth appears on the water, indicating that the yeast has started working.
• Melt the butter in a water bath or microwave. Let it cool slightly.
• Break the eggs into a bowl, add salt, beat with a whisk.
• Add sour cream and butter to the eggs, beat them together.
• When the liquid mixture is smooth, add the diluted sweet water yeast, mix well.
• Pour in the sifted flour, stir well to prevent lumps from forming.
• Let the dough stand for 10 minutes and proceed to the next step in making the pie.

Do not be confused by the large amount of yeast indicated in the recipe. The dough contains so much fat that it takes more yeast than usual to rise. The dough prepared according to this recipe is well suited for savory pies. It can be used to make a pizza-like product. If you intend to make a pie with a sweet filling, the amount of sugar must be significantly increased (at least 4 times).

Batter for pie can be made with eggs, flour, sugar, and salt alone. Eggs are beaten with sugar and salt, then sifted flour is gradually introduced until the dough acquires the consistency of sour cream. This dough is most often used for charlotte.

The batter for the pie is quick and easy to prepare. The hostess is not required to be able to roll it. You just need to fill it with the filling and send it to the oven. There are many dough recipes for jellied pies, the choice of the flour base does not depend on the filling, you just need to adjust the amount of sugar and salt.