Liquid yeast pies

Category: Sourdough bread
Liquid yeast pies

Ingredients

Preenzyme
Wheat flour 200 g
Liquid yeast 200 g
Welding
Wheat flour 20 g
Water 100 g
Dough
Preenzyme 400 g
Welding 100 g
Wheat flour 300 g
Egg 1 PC
Sugar 40 g
Salt 9 g
Butter 30 g
Vegetable oil 30 g

Cooking method

  • Preenzyme
  • Mix 200 g of liquid yeast and 200 g of flour. Leave on for 12 hours. Up to 2-3 times increase. I bet for the night.
  • Liquid yeast pies
  • Welding
  • Mix 20 g flour and 100 g water in a saucepan. Put to warm up over the smallest fire. Stir constantly. Once the mixture starts to thicken, remove from heat and continue stirring for another 20 seconds. Do not bring to a boil. You should get a kefir-like mass. Cool down.
  • Dough
  • Place the pre-enzyme, tea leaves, flour, egg, butter, salt and sugar in the bowl of the bread machine. Knead the dough. I used the dumplings program. Can be kneaded by hand. The dough is not steep, soft, obedient, not sticky.
  • Place the finished dough in a greased bowl, cover with foil. Leave to come up twice. My dough was suitable for 3 hours at room temperature (24-25 C).
  • Liquid yeast pies Liquid yeast pies
  • Put the matched dough on the table greased with butter. Divide into pieces. Roll a ball from each piece. Cover the blanks with foil. Let them lie down for 5-7 minutes.
  • Liquid yeast pies
  • Roll each ball or stretch it with your hands into a cake. Put the filling. Form a pie. Put all the pies on a baking sheet, cover with foil and put in a warm place for 30 minutes.
  • Liquid yeast pies Liquid yeast pies
  • Brush the pies with an egg before placing in the oven. Bake at 180 C for about 20 minutes.
  • I had sausages in dough, cherry and apple pies.
  • Liquid yeast pies Liquid yeast pies

Note

The pies are soft and fluffy. The dough is suitable for both sweet and savory fillings. Everyone loved it. I barely managed to take a photo

Irene Malysheva
kuznez84, Natasha, thanks for the recipe, but I tried not to bake pies on the railway, but fry, that's what happened Liquid yeast pies
sugar can be reduced: girl_mad: but this is for my taste and so very much even nothing)))
what are you doing the railway on? the pre-enzyme is all in bubbles, it didn't play like that for me ... for me on a banana and an orange.
kuznez84
Irene Malysheva, Irina, it's great that everything worked out! They look very appetizing
I have not tried frying yet. Thanks for your experience.
Of course, change, add, subtract to your taste. Baking is creativity. Often, experimenting with a recipe leads to unexpected results and new and even better recipes. Share your ideas. I would be very grateful. Recently, I have been adding a little vodka to the pie dough, the dough turns out even more magnificent.
I love railway: grape, raisin, plum, malt. They are very active, pleasant to the taste and give a stable result. These are the ones I use most often.
Irene Malysheva
Natasha, one more thing - the dough is very soft for fried pies, can you add a little more flour to the dough? I'll try again, my train is too "young", only the first time I kneaded))), then I will unsubscribe ...
kuznez84
Irene Malysheva, Irina, adjust the flour according to the type and consistency of the dough. The dough should be soft, elastic, non-sticky. Feels like an earlobe. The moisture content of flour is so different that one day you have to add flour, on the other, add water.
If the railway is still young, then it is better for the pre-enzyme to stand a little longer (maybe 16 hours). It should grow well. You can add a little sugar to it. I hope you will succeed in the best possible way!
Irene Malysheva
Natasha, I don’t know why after refilling water and refreshing, we stood for 2 days in a warm place! I have fermented. Mold. I had to start over again - put apples with raisins. This also happens with leaven. Not everything is successful - I brought out the raisin, brought out, she does not pick up the bread and that's all, and the pancakes and fried pies were very tasty on her. I'm tired and I quit. I put kvass on baking all summer long and the leaven on it is just super! and now I sometimes cook baked pies and buns. Explain, the dough is always so silky-shiny and spreads out when proofed on the railway, or did it seem to me so? because it keeps its shape on the sourdough, but here it floats a little, is this the norm?
kuznez84
Irene Malysheva, Irina, I think the dough was just runny. I bake with sourdough and railway, I did not notice the difference. If the dough is of normal consistency, then it does not spread.
Irene Malysheva
Thank you, so my flour is weaker))), I did everything according to your recipe. Okay, I'll bring out the yeast and try again ...
kuznez84
Irene Malysheva, Irina, good luck! The main thing is not to give up! Everything will definitely work out!
I, too, have mastered so many crackers while the leaven has dried
And my first starter culture was also weak. She raised herself well, but no bread. I threw it out, started a new one. Everything worked out. Then I tried other leavens. Stopped at the eternal rye. Stable, trouble-free, works like a clock, easy to remove, well stored in the refrigerator. After the sourdoughs, the railroad was somehow easier for me.
Irene Malysheva
kuznez84, Natasha, what do you need for eternal rye leaven? her only bread? I have a fad, I like to bake baking))) sourdough bread is also delicious, but it takes too much time ...
kuznez84
Irene Malysheva,Irina, it only needs flour and water. Here in this thread, read (can you?) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=41.0 the pirnzip is the same, only from rye flour. You can pick up recipes where bread is allowed to stand in the refrigerator, or the time for kneading and proofing is conveniently distributed, so that you don't need to jump around it all day.
Irene Malysheva
Natasha, of course, you can, I just don’t want to feed the sourdough so often, every 12 hours is flour, and then what to do with the excess sourdough, well, it’s easier to remove and store the train. I tried 2 or 3 of them and calmed down.
Well, if the fruit yeast does not work, I will put the eternal))) I have rye flour ...
kuznez84
Irina, feed so often only while you withdraw. Not every 12 hours, but once a day at about the same time. On the second day, you can remove half, you get not 200g of sourdough, but 100g. And feed not 100g of water + 100g of flour, but already 50g + 50g. On the third day, remove half again and feed 50g + 50g. The finished starter culture lives well in the refrigerator for a week without additional feeding.
What's wrong with yeast ?! Do you make kvass? It's almost the same. The main thing is to ferment well. Apple cider can ferment for a week or more. Put them in the refrigerator only when they are already vigorous and almost savory.
Irene Malysheva
Natasha, in order to get kvass, it seems like you need warmth))), it's cool everywhere, I put these cans directly on the batteries, barely warm. what else do they want? I do not know. 2 more jars put apples and bananas separately. both with raisins. and laughter and sin - everyone succeeds, but I do not.

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