How to quickly cook pies with various fillings: chef's secrets

To prepare rolls, pies with various fillings, cheesecakes, as a rule, not only yeast dough, but shortcrust and puff pastry are used.

Preparation of yeast dough

In a small amount of warm liquid, dissolve yeast, sugar and salt (heat milk or water to a temperature of 30-33 degrees). Then add the rest of the liquid, says Yulia Arkhipova .

Add wheat flour in parts to the pan with the mixture. At the same time, continuously knead with a wooden spoon in one direction, forming a dough.

Then add heated fat or sunflower oil and mix carefully again until the fat is completely combined with the dough.

Cooking is stopped when the dough completely separates from the sides of the pan. The dough prepared for maturation is sprinkled with flour, covered with a cloth or gauze and placed in a warm place.

The optimal temperature for dough maturation is 27-30 degrees. The time for dough maturation depends on the quantity and quality of flour and yeast.

When kneading straight dough, different amounts of rich ingredients (fats, eggs, sugar) are added.

Liquid - 0.5 liters, yeast - (12-16 g), eggs (1 pc.), sugar - (35-45 g), salt - (5-6 g), fat - (2-3 tbsp.), flour - (700-800 g).

The kneaded dough has a light, fluffy, pliable consistency, not tough, but does not stick to your hands.

From dough prepared using this technology, you can bake pies, rolls, cheesecakes and pies. It is of great importance not only how to prepare the dough and mince, but also how to preserve the product during baking.

Form the finished piece of dough into a rope, cut into equal pieces (weight 50-55 g), roll into circles and leave for 7 minutes so that they rise a little.

After this, start cutting them up. Roll the balls with a rolling pin, shape them into flat cakes. The thickness should not exceed 1 cm. The filling should be placed in the center of the flat cake, while the edges should be tightly connected to give it shape and turn the seam down.

Place the formed dough on a sheet (be sure to grease it with oil). Leave it in a warm place for additional fermentation for about ten minutes.

Then grease the surface with yolk and bake in the oven (the temperature should be 215-225 degrees). The readiness of the products can be determined by the color of the crust.

Beef filling

Mince the boiled meat (you can cut it into small pieces). Brown the thinly sliced onion in a saucepan and immediately add the meat. Then stir and lightly fry (3-4 minutes), set aside. And then boil the eggs (they need to be finely chopped), greens. Stir and let cool.

Ingredients: Meat - (700 g), eggs - (3 pcs.), butter - 2 tbsp., onion - (2 pcs.). Add salt, pepper, herbs to taste.

Mushroom filling with sauerkraut

Pour boiling water over the sauerkraut, then chop it finely and then place it in a saucepan (add butter) and simmer until fully cooked under a lid.

In a frying pan (separately) fry the chopped onion. Boil the mushrooms and cut them thinly (preferably into strips).

Then onion (bulb) and continue frying for 3-5 minutes. Combine the resulting mixture with cabbage. You will need: 0.5 kg of cabbage, 2 tbsp. of fat, 2 onions and 200-300 g of fresh mushrooms.

Earlier we talked about preparing a spicy snack for beer .