Recipes of pies in the oven: delicious, as in childhood

Patties since childhood are associated with our home warmth: for many of us it was one of our favorite treats. Pies baked in the oven - it was not only amazingly tasty, but also fun: after all, most often they were made with different fillings, and we for a long time learned to guess what is inside and what pie is better to take to get caught with that, Which most of all I want. A great exercise for developing logic, so if you master cooking pies in the oven to please your kids, remember: the filling should be different.

There are various recipes for pies in the oven, and basically they differ in the contents of these pies. Fillings can be all kinds: sweet, for example, with fruit or with poppy, vegetable, with cabbage or, for example, with potatoes, meat - their choice is huge, but still the biggest difference of recipes is in the ways of making dough. The dough can be light, as, for example, for loaves, or sweet, sweet or not - here it is best to be guided by the preferences of the family and the type of the chosen filling. Consider some recipes for patties in the oven.

Despite the fact that recipes for pies in the oven are different, they still have a lot in common. First and foremost, this is the use in the vast majority of cases of yeast dough for their preparation. Yeast can be taken any, both usual and dry - the dough turns out approximately the same. When working with any yeast, it is important to remember that they love heat: for example, a dough mixed with cold water or milk will come much longer, and the yeast dissolved in hot water is simply cooked. The optimum temperature for yeast dough preparation is about 30 degrees. All the time that the dough rises, it must be warm and covered with a towel. One kilo of flour consumes one standard packet of dry yeast or 50-70 grams of ordinary yeast . With dry yeast is easier - they can simply be poured into flour and mixed thoroughly, but the usual need to be pre-dissolved in warm water.

When preparing a yeast dough for pies, there is another trick. As you know, many recipes for pies in the oven involve kneading yeast dough on milk. So, you can take not ordinary milk from the store or even from the market, but a dry or even infant formula. The dough on dry milk will be somewhat more lush and elastic. For this, in a dough for any, even unsweetened patties, add a small amount of sugar, about 50 grams per kilogram of flour, and it turns more airy. Sugar is food for yeast and the main component of fermentation - in the finished test it will not be felt, but it will be saturated with air bubbles.

For a dough, you need to take a kilogram of flour, expensive, a glass of milk, two eggs, 70 to 100 grams of butter, a little salt (about half a teaspoonful). While the yeast dissolves in the milk, you need to mix the eggs, butter, sugar and salt, then pour the milk into the mixture with the yeast and gradually add the flour until the dough turns out the necessary consistency - that is, rather dense and much less sticky, but still very plastic . It must keep the given form. As for fat, it is best to take a mixture of vegetable and melted butter - creamy will add flavor and allow baking to keep the shape, and vegetable will help that pies will not have time to harden. The kneaded dough should stand in a warm place until its volume is doubled. After that, it will need to be kneaded for the second time and then let it rise again, after which it is possible to start making pies. This amount of test is enough for cooking about 30 patties of the usual size.

As we have already said, the pie patties from this test can be any, and very cool when they are diverse. You can make pies with jam, with fruit, with cabbage, sour or stew, with eggs or without, with meat, with mushrooms - anything, anything.