Yeast-free meat pie dough. Fast unleavened dough without yeast

There is such a profession - a dough mixer. It sounds somehow mysterious and unusual, although there is nothing strange: the person who kneads the dough. It's simple. However, the profession of a dough mixer is somewhat akin to the profession of an alchemist. After all, the preparation of an ordinary, at first glance, dough is not a simple mixing of ingredients, it is a whole art, magic, if you like, thanks to which amazing products are born from ordinary products. culinary masterpieces... They used to say: "The dough, like people, is a living organism, with what mood you close it, you will get such a result." And it’s true, the dough lives its own life, it breathes, and if you don’t find an approach to it, you don’t feel the whole process of its creation - everything is gone! No matter how tasty the filling is, if the dough for the pie failed, all the work done can be considered in vain. This can be said with confidence by every housewife, in whose culinary practice a similar incident took place at least once, after which there was no longer any desire to touch the dough. Let's try to approach this from the other side. We offer you armed good mood and a set of the necessary ingredients, act as a kind of "alchemists" and with our help not only learn important secrets cooking different types pie dough, but also add several new recipes to your collection to prepare your new culinary masterpieces.

Let's start with yeast-free butter dough for a pie, precisely because its preparation is simple and can be handled by any housewife who has not had any previous culinary experience. From such a dough, you can make any pies: open and closed. The advantage of this type of dough is that it cooks quickly, there is no yeast in it and there is no need to wait until it suits. But there is important rule to remember - yeast-free butter dough for the cake is prepared only from quality products. Only in this case the pie turns out to be light and very tasty.

Yeast-free pastry

Ingredients:
500 g flour
2 eggs,
100 ml of milk
4 tablespoons sour cream,
60 g butter,
1 tbsp Sahara,
1 tsp salt,
1 tsp soda.

Preparation:
In a container where you will mix the ingredients, break the eggs and beat them with a mixer with sugar and salt. Then add sour cream and stir again. Then pour in milk gradually. Introduce flour into the dough after sifting it through a sieve and mixing with baking soda. Stir all the ingredients and quickly knead the dough. Add softened but not thin butter to the dough and knead well again. If the dough is thin or looks greasy, add a little more flour. Well-mixed dough does not stick to hands or to the container in which it was kneaded, it is soft and elastic. Next, roll the dough into a ball and let it sit for 15-20 minutes. You can put it in the refrigerator for a while if the dough is too hot during the kneading process.

Butter sour cream dough for sweet pies

Ingredients:
2 tbsp. flour
100 g sour cream
1 egg,
100 g butter
½ stack. Sahara,
¼ tsp soda.

Preparation:
Place sour cream, egg, softened butter, sugar, flour and baking soda in a bowl. Stir well with a mixer or spoon. In this case, you do not need to knead with your hands. The consistency of the finished dough should resemble curd mass... Next, put the dough on a baking sheet, be sure to level it with a spoon, put the filling on top and bake like a regular pie.

Dough S-Em-Em (sour cream, flour, margarine)

Ingredients:
500 g sour cream
350 g flour with baking powder,
200 g margarine.

Preparation:
Mix all the ingredients and the dough is ready. Everything is very fast and simple. To make the dough more creamy taste, use butter-flavored margarine. If, for example, you want to save a dozen or two calories, feel free to replace fatty sour cream with yogurt. Keep the dough in the refrigerator for an hour before use. In general, it can be kept closed in the refrigerator for 3-4 days. The dough, set aside "for later", will come in handy if the guests come to you without warning.

Sugar dough for pie

Ingredients:
250 g flour
4 eggs,
3 yolks,
20 g butter
30 g honey
250 g sugar
20 g olive oil
5 g lemon juice
a pinch of ginger.

Preparation:
Thoroughly grind eggs, yolks and sugar, add olive oil, lemon juice and honey. Gradually add flour mixed with ginger to this mass and knead the dough. Then just lay out ready dough in a baking dish and place in an oven preheated to 180 ° C for 40 minutes.

Chopped dough

Ingredients:
400 g flour
200 g butter
1 egg,
1 stack. water,
½ tsp salt.

Preparation:
Knead in cold butter, flour and salt and chop very finely. Pour the resulting small crumbs into a bowl, beat in the egg, water and knead the dough well. Make a pie, brush with an egg and place in the oven immediately.

All-in-one dough for pie

Ingredients:
100 g flour
125 g butter
3 eggs,
25 g starch
3 tsp baking powder,
125 g sugar
1 bag of vanilla sugar
a pinch of salt.

Preparation:
Combine flour with starch and baking powder and sieve through a sieve. Add sugar, salt, eggs and butter. Mix all ingredients into flour only in accordance with the specified order. It is important that all products are room temperature, otherwise the dough will curl up. Combine all the ingredients and knead to a smooth dough. You can use a mixer to get a flawless smooth dough.

Batter for pie

Ingredients:
500 ml of kefir,
1 stack. flour,
2-3 eggs,
3 tbsp margarine,
¼ tbsp soda,
2-3 tbsp mineral water.

Preparation:
Mix eggs with sugar and salt, add kefir. In order to make the dough more tender, heat the eggs and kefir quite a bit in warm water. Sift flour, add baking soda, then mix everything thoroughly. When the dough is smooth and free of lumps, add the margarine. Add mineral water last and leave the dough for 15-20 minutes. This recipe is good for both sweet and savory pie.

Now about the yeast dough. The easiest yeast dough for the cake is made from flour, yeast and water. Actually, nothing else can be added to it, not even salt and sugar. You can make wonderful pies from yeast dough with flour, water and yeast. But nevertheless, it will probably be better to slightly improve the yeast dough by supplementing it with vegetable or butter, sugar, salt, milk. Making yeast dough is not difficult at all, the main thing is that the yeast is fresh and of high quality. And it is also very important not to overdo it with yeast, but strictly follow the amount indicated in the recipe, otherwise too much yeast will give the products an unpleasant sour taste.

There are two main ways to knead yeast dough: cooking with a steamed or non-steamed method. Recipe unpaired test involves a small amount of baking - butter, eggs and sugar. This dough is kneaded in one step in warm water or milk. When kneading it, you must remember the following: excess water - the dough is poorly formed, its lack - the dough ferments poorly. Replacing water with milk only improves appearance cake and its taste. Slightly increased the amount of fat - the cake becomes more crumbly and does not stale for a long time. Sugar and salt should be exactly as indicated in the recipe. If you want your cake to be fluffier and tastier - increase the number of eggs, or even replace them with yolks, and then your cake will acquire a beautiful yellow color and become more crumbly. From all of the above, only one conclusion can be drawn: if you want to get a flawless dough, follow the recipes religiously. For example, one of them.

Safe yeast dough

Ingredients:
4 stacks flour,
1 stack. milk or water
1 egg,
3-4 tablespoons margarine or vegetable oil,
20 g yeast
1-2 tbsp Sahara,
½ tsp salt.

Preparation:
Heat milk or water to 30 ° C, pour into a saucepan and dissolve yeast. Then add eggs, sugar, salt, pre-sifted flour and knead a homogeneous, not very tough dough for 5-8 minutes. If you think there is not enough liquid, add some more milk (water). At the end of the batch, add the heated oil, stir, cover the pan with a lid and place in a warm place. When the dough rises strongly (about 2-2.5 hours after kneading), crush it, and after 50 minutes, when, after the maximum rise, the dough starts to fall, crush it again and put it on the table sprinkled with flour.

By the way, you can adjust the duration of the dough approach by adding a little more yeast to the dough or by changing the temperature conditions. A temperature of 25-30 ° C is considered normal, with a decrease the fermentation process slows down, and with an increase, accordingly, it accelerates. But keep in mind that at temperatures below 10 ° C and above 35 ° C, the dough does not work at all.

In the dough method, dough is first prepared, that is batter, for which yeast is dissolved in the prescribed amount of water or milk and half the flour is added to this mixture. The prepared dough is left in a warm place for 45-60 minutes. During this time, it fits, its volume increases almost 2 times. And then, when it starts to sink, it's time to add the rest of the ingredients, flour and knead the dough to it. It should be kneaded until smooth and not stick to your hands.

Spicy yeast dough

Ingredients:
4 stacks flour,
2-8 eggs
100 ml of milk
4-8 tbsp butter,
20 g yeast
4-8 tbsp Sahara,
½ tsp salt.

Preparation:
Prepare a dough of warm milk, yeast and half flour and leave to ferment at 28-30 ° C for 2.5-3 hours until the maximum rise. As soon as the dough begins to settle, knead the dough. To do this, add all the other warmed foods to the dough. You can also add some aromatic substances to this mixture: vanillin, cinnamon, cardamom. Gradually add the remaining flour into the dough and knead for 5-8 minutes until you get homogeneous mass... Finally add the heated oil, cover the pan with a lid and place in a warm place to rise. When it reaches the maximum level, wrinkle it and then place it on a table sprinkled with flour.

Many housewives prefer the usual yeast dough yeast dough on kefir, considering that the baked goods are more magnificent and much tastier.

Yeast dough with kefir

Ingredients:
600 g flour
200 ml of kefir,
50 ml of milk
2 eggs,
75 g butter
25 g yeast (or 1 tablespoon dry),
60 g sugar
½ tsp salt.

Preparation:
Heat the milk a little and dissolve the yeast in it. Melt the butter until liquid. Next, mix kefir, eggs, sugar, salt and add yeast with milk and melted butter to the mass. Gradually add the sifted flour to the resulting mixture. Knead the dough. It should be smooth, elastic, but not tight. Grease a saucepan with vegetable oil, put the finished dough in it and place in a warm place for 1-1.5 hours. The dough should rise almost three times.

Yeast dough for cream pie

Ingredients:
500 g flour
500 ml cream
1 bag of dry yeast,
salt, sugar - to taste.

Preparation:
Mix flour with yeast, add cream, salt and some sugar. Knead the dough for 15-20 minutes until it is soft and comes off your hands easily. The finished dough turns out to be very tender and airy, and even the pie made from it is just lovely!

Yeast semi puff pastry

Ingredients:
yeast dough,
200 g butter.

Preparation:
The usual yeast dough, after it rises, knock it out well and roll it into a layer 1 cm thick.For a layer, take butter and grease the rolled layer with it, fold it in half, grease it again, then fold it in four and place it in the refrigerator for 10-15 minutes. Repeat this procedure 3 times. Then, after taking it out of the refrigerator for the third time, let the dough rise and start making closed pie stuffed with meat or, for example, cabbage.

Brioche dough for pie

Ingredients:
1 kg of flour
6 eggs
250 g butter
300 ml of milk
30 g yeast
50 g sugar
15 g salt
zest of 1 lemon.

Preparation:
Dissolve yeast in warm milk with a pinch of sugar and salt and mix with 3 tbsp. flour. Pour the mixed yeast into a small saucepan and place in a warm place for 15-20 minutes to ferment. Form the sifted flour in the form of a wreath, in the middle of which beat eggs, add salt, sugar and zest grated on a fine grater, pour in yeast, stir well, combine with flour and, gradually adding slightly warmed milk and butter, knead soft dough... Place the well-kneaded dough in any dish, cover with a napkin and place in a warm place. When the dough works well, place it in a baking dish, greased with melted butter, and let it stand, before baking.

In Russia, a rare housewife did not know how to bake pies. This has been passed down from generation to generation. So the ability to make dough for a pie in us, one might say, is genetically inherent. Feel free to start making dough!

Bon Appetit!

Larisa Shuftaykina

Calorie content: Not specified
Cooking time: Not indicated

Baking is a troublesome business and sometimes not every housewife has time to bake pies, pies or rolls. Often, baked goods take a long time to cook and the dough is prepared with yeast. And how do you like this option: prepare the dough for pies without yeast and in just 5 minutes. I make a challenge and it's pretty bold, but I have a good, long-proven recipe for such cases. It takes no less than 5 minutes to prepare the dough itself. In this amount of time, you will roll an amazing dough for pies without yeast in 5 minutes, fry them and feed the whole family hearty. For the filling, you can use any products: even fruits, even vegetables. If you want very quick pies, then take fruit for the filling thick jam... The pies will be sweet and will become perfect complement... From vegetables, you can use potatoes, cabbage. Also, a quick filling is a filling made of boiled eggs and green onions. Then your entire dish from cooking dough to frying pies will take no more than 15-20 minutes. How can you give up delicious, hot fried pies? Cook fast, easy and enjoyable. Pay attention to.



Required products:

- 450 grams of flour,
- 1 egg,
- 200 grams of water,
- 12 grams of baking powder,
- 0.5 teaspoon l. salt,
- 0.5 tsp. granulated sugar
- 1 tables. l. vegetable oil.

Recipe with photo step by step:

Sift flour into a bowl, add salt and granulated sugar there. It does not matter with what filling the pies will be, the dough must be tasty, which means that both salt and sugar must be put in. The sweetness of the patties can be adjusted sweet filling... Or vice versa, add a little salt to the vegetables, then the pies and dough will not be sweet.




Pour in baking powder, mix and continue to knead the dough. It is the baking powder that will speed up the dough preparation process, and the pies will turn out to be soft and tasty.




Pour in lightly warm water but not hot.




Drive in a chicken egg and mix. Lumps will form at first, but later they will disperse.






Pour in vegetable oil, which will help to form an elastic and soft dough.




We knead the dough for pies, roll it into a ball and you can sculpt delicious pies... Be sure to try to cook this)