Universal whey dough (pseudo-layered)

Category: Bakery products
Universal whey dough (pseudo-layered)

Ingredients

Serum (cold) 250 g
Vegetable oil 30-50 g
Sugar 1 / 2-1 tsp
Salt 1/2 tsp
Flour (I have a / c) 400 g
Butter (from the freezer) 75-100 g
Soda 1 tsp (not full)

Cooking method

  • Fast and easy dough with a soft layered structure based on kefir dough and its false layered versions.
  • The whey in the recipe can be replaced with yogurt / sour milk. If the whey has a neutral taste, add a little lemon to you or vinegar until slightly sour. Adjust the amount of oil to your liking - I've tried both with the minimum and maximum amount of each oil, both options are layered.
  • Preparation:
  • Whisk cold whey with vegetable oil, salt and sugar. Add soda to the flour and stir vigorously with a whisk (or sift). In a bowl of flour, grate the plum on a coarse grater. oil from the freezer. Stir, lightly rub butter and flour until flakes. Add prepared whey to the flour crumbs and quickly knead into a soft dough. It is not necessary to knead for a long time, it is enough to mold into a loose bun, it is desirable for us to keep the pieces of butter in the dough for better layering. Sprinkle a little flour on the bun, put it in a plastic bag and put it in the refrigerator for 2 - 3 hours (or overnight).
  • Universal whey dough (pseudo-layered)Universal whey dough (pseudo-layered)Universal whey dough (pseudo-layered)Universal whey dough (pseudo-layered)
  • The dough is perfect for open and closed pies / pies with any filling - with meat, onions, potatoes, vegetables, cheese, etc., as well as with a sweet, juicy filling of fruits and berries.
  • Products from this dough are baked at a temperature of 180 degrees - 35-60 minutes, depending on the filling and the size of the cake.

Time for preparing:

cooking - 10 minutes, standing - 2 hours

Note

Another transformation of the family recipe for kefir dough for meat and fruit pies. I practically stopped using margarine in baking, I have to adjust my favorite recipes to suit ... and since I began to make homemade cottage cheese on an ongoing basis, there was an urgent need to use whey.
***
Use options:
Universal whey dough (pseudo-layered)Meat pie with pseudo-layered whey dough
(Yuliya K)
Universal whey dough (pseudo-layered)Closed fruit cake made from pseudo puff pastry with whey
(Yuliya K)
Universal whey dough (pseudo-layered)Sambusa in the oven at home
(Yuliya K)
Universal whey dough (pseudo-layered)Puff pastries with cottage cheese in a Redmond multi-pot (molding method "on a cold appliance")
(Accomplishment)
Cherry Pies in Redmond Multi-Baker (French Toast / Sandwich)(Accomplishment)
Universal whey dough (pseudo-layered)

lettohka ttt
Yuliya K, Yulenka thanks for the interesting version of the puff pastry! I will definitely try, but for now bookmark! :
Yuliya K
Natul, I will be glad if the recipe comes in handy !!
Orshanochka
Yuliya K, Yulechka! Well, right to the point. I also make cottage cheese myself (and sour cream and butter), I always baked bread on whey. I froze her - mother darahaya! And the HP broke down (we are waiting for the spare). So I missed all the goodies from baking! And here is your recipe! I took everything to bookmarks. I will definitely do it one of these days!
lettohka ttt
Yulenka will certainly come in handy! Thank you!
Yuliya K
Tatyana, I hope you enjoy the dough !!
Marika33
Yuliya K, bookmarked the recipe. The serum is always available and often leaves the bird. I will definitely try to apply it in this recipe! Thank you!
Rituslya
Yulyash, thanks for the recipe! Very good!
I don't have whey, because I'm always lazy, but there is just enough sour milk for the same reason.
I just outlined a similar cake for the coming days.
Thank you, Yulenka, for the recipe and for the idea itself.
Yuliya K
Marina, thanks for your attention to the recipe!
Ritulya, amused !! If you talk to yourself - everyone would be so lazy !! Try it, suddenly you will like this dough in this manner!
Albina
Yulia, what a wonderful recipe for the disposal of fermented milk products I bookmark
Yuliya K
AlbinaThanks for your interest in the recipe !!
Ne_lipa
Julia, thank you very much, such a necessary recipe
Whey is constantly available, I take the recipe in bookmarks, I hope it will turn out to make this dough in the near future. Is it suitable for a freezer?
I don't buy puff pastry in the store, there are a lot of things in the composition ...
Yuliya K
Vika, I haven’t tried freezing it yet, but I think it will work fine for a freezer too!
V-tina
Julia, two compartments are clogged with serum in the freezer, I will definitely try such a dough, thanks!
Yuliya K
Teen, thanks for your attention to the recipe! I would be glad if you like the dough!
Olga VB
Yulenka, do you have a photo of the test in a larger section so that you can see what layering is obtained
V-tina
Yulia, I'll try - unsubscribe
Yuliya K
Universal whey dough (pseudo-layered)
Ol, here the layers seem to be better visible - I'm still a photographer ...
KLO
Yuliya K,! Thanks for the recipe, bookmarked.
Yuliya K
KLO, thanks for your attention to the recipe !!
Accomplishment
Hands did not reach the curd, but I already kneaded it.
And then the younger ones ask for pies with cottage cheese, my husband and I want with meat, and the older one (without refusing either meat or cottage cheese) is a fan of cherries (and I love her too ...). And in the refrigerator there is only a pound of puff store. And here's the recipe. I'll bring the photos by night
Yuliya K
Elena, I will look forward to it !!
Accomplishment
Julia, accept puff pastries with cottage cheese in the Redmond multi-baker!
Universal whey dough (pseudo-layered)
Universal whey dough (pseudo-layered)
Today there was not enough time for cherry and meat, but "there will be a mustache, chief" (p.)
Yuliya K
Elenawow, that's a surprise! I didn't even think that you would try this dough in a multi-baker! Thanks for the photo report, great pies came out!
Accomplishment
(Whispering) I have ovens bye-bye now.

Everyone missed baking, and here is the multibaker! And the family is good, and I satisfy the desire for experimentation at the very least!
The oven is more beautiful, of course! And it's faster in a baker ... to try, perhaps, next time grease with an egg too?
Olga VB
Accomplishment, Elena, good pies turned out!
And what about the layering?
Accomplishment
Olya, I can't say much about layering - "there is no stability." There is, for example, such a cut (corner of the pie) - the top dough exfoliates distinctly:
Universal whey dough (pseudo-layered)
But this is not the case everywhere.
It is necessary to take into account - baked in a multi-pot - very fast heating, small volume, steam just fills. In the oven, things can be different.
It also seemed to me (at the level of sensation) that the thinner the dough, the better it exfoliates. Need to check.
The dough is left, I'll try, as Julia advised in the topic about sambus, roll it out, roll it up, roll it out, then the filling.
Accomplishment
Tex, I'm bringing the promised cherry pies. Their history is as follows. It turns out that I have no more dough, no less - 248 g + flour for powder. It's not enough for two bookmarks, for one a lot ... I wanted to roll it out thinner ?! Well, come on, ride in two!
Rolled into "rectangles" (which are French toasts), it was already shining in places (grams 110).

Universal whey dough (pseudo-layered)


Nothing leaked (although there were fears - there is a lot of juice, the dough is too thin even for me), but piebald at all: where the cherry sticks out - the dough is higher - they are fried, where not - light. Conclusion: you shouldn't do that, the dough shouldn't be transparent!

Sandwich was more fortunate - she got 140 g of dough. Well, that's more or less!
Universal whey dough (pseudo-layered)
She rolled the dough, rolled it up, rolled it out. The pies were very cute, so chubby. And tasteful! It's good that the younger ones are still "fashioning", they don't eat that. But even in conditions of reduced competition, I had to remove one pie, which is in the photo, for myself in the morning from my older eyes out of sight!
P.S. Forming technology here
Yuliya K
Elena, well, no words! Thank you for your experiments on different panels and thicknesses !! It is necessary for me to be honored to use this dough in the Cartoon!
Accomplishment
The error came out, sorry.
Yuliya K
Where? I didn't notice anything!
Accomplishment
You didn't have time. I deleted everything and apologized just to everyone
Yuliya K
Marika33
Yulia, I am with a report and thank you!

Universal whey dough (pseudo-layered)
Yesterday I baked pastry pies according to your recipe.
The dough was kneaded in the morning and baked for dinner. During molding, it was rolled and folded several times. The pies were prepared with meat and onions. The dough turned out to be very tender, tasty, flaky and shortbread. (y) I took a picture of the section, did not look immediately, but the sharpness did not work,: wow: after there was nothing to photograph.
Thank you!
Yuliya K
Marina, I am so glad that I liked the dough! Thank you for your feedback and photo report! Wonderful pies !!
kristina1
Yuliya K, Yuliawhat a wonderful dough
Yuliya K
kristina1, Cesaric, thanks for your attention to the recipe !!
Peacock
Yuliya K, Julia, good afternoon. I came to say thank you very much for the recipe for this test. I have already made twice the double rate, on a large baking sheet, cabbage pie. It is eaten by my eaters very quickly. The dough is delicious! The only thing is that pronounced layering does not work, but these are my crooked handles to blame)))
Yuliya K
Pauline, thanks for the feedback, I am very pleased! I am glad that I liked the dough! I think the layering will definitely work out !!
M @ rtochka
Yulia, I wanted everything with photos, but somehow it did not grow together. Thank you! I liked the dough. It is especially important that there are not so many serum and oil
I made a pie in Travola, full diameter, wrote down the recipe. The dough is tender, crumbly, delicious!
Yuliya K
Dasha, thanks for the tip !! I am glad that I liked the dough both in composition and in taste !!
lou
Julia, I'm a fan of your recipes! Whey and kefir pies are not removed from my table. And because it is very fast and the components are always available. Moreover, I do not whisk the whey with butter, I just stir it. I did not notice the difference with whipping. When I have time I quickly knead the dough and into a bag. It can lie there to me for up to 3 days. Recently I have been doing it with 1st grade flour. It turns out darker, but I like it even better. Most often I make sweet pies, I recycle homemade apple jam plus jam. I boil it with starch in a micron. I bake everything in the princess. THANK YOU!
Yuliya K
Natasha, thanks for the tip! I am very pleased that my recipes help someone out! And I began to add flour of the 1st grade to this dough, while it is true more often in a mixture with the highest 50:50, but I must try it completely on the first. I also like that the dough can be made quickly and between times, and the most important thing is the ability to add whey.
lou
Of course, Julia, such recipes help out. Now I don't have time to cook at all, and I don’t raise my hand to take something in the store for tea. And here are your recipes to help. Fast, clean and tasty. And, of course, respect to Princess. Great tandem.
Yuliya K
Quote: lou
but the hand does not rise to take something in the store for tea
That's for sure!!
Quote: lou
And, of course, respect Princess
Aha!
Lanochka007
Yuliya K, have you tried to bake this dough in a pizza oven? Kneaded, standing in the refrigerator, so I decide to drive the oven or try it in the oven)))
Yuliya K
Svetlana, the girls also baked in pizza peppers from this dough, they wrote about it above!
Quote: M @ rtochka
Made a pie in Travola, full diameter,
Quote: lou
I bake everything in the princess.
Lanochka007
Yuliya K, about! Apparently I didn't read the comments carefully, thanks!
Yuliya K
Good luck! Hope you enjoy the dough!
Lanochka007
My humble report: a pie with cabbage, baked in the oven. Delicious, thanks for the recipe!

Universal whey dough (pseudo-layered)

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