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Step-by-step custard yeast-free dough for pies. Choux yeast dough

23.04.2020 Biscuits

Choux pastry made from white wheat flour top grade... It is recommended to use clean drinking water for perfect taste... Use mineral water without gas or filtered.

Components:

  • 500 ml of water;
  • 4 cups flour, 250 g each;
  • 50 g wet fresh yeast;
  • 50 ml of vegetable oil;
  • 25 g granulated sugar;
  • 6 - 7 g of salt.

Recipe for making fried pies dough:

  1. Boil half of the water. In the remaining liquid, loosen the yeast, add sugar and salt to them, add oil.
  2. Sift flour separately from everything. Pour the composition with yeast there and knead very quickly.
  3. Pour the resulting mixture with boiled water and knead the dough. First, stir with a spoon, then knead with your hands (so as not to burn yourself with the hot mixture).
  4. If necessary, add flour as you knead. As a result, the dough should be firm and soft.
  5. You can start cooking pies right away.

Yeast-Free Recipe

Cooking products:

  • 0.5 liters of water;
  • 100 g of any unrefined vegetable oil;
  • 5 - 7 g of salt;
  • flour - look at the state of the dough.

How to make yeast-free choux pastry:

  1. Bring the water to a boil. Add vegetable oil to it, stir a couple of times with a spoon.
  2. Add salt and stir until it dissolves. Pour flour little by little, mix the composition with a spoon.
  3. The dough should be tough, but soft, like plasticine. It is convenient for sculpting, so you do not need to add flour: such dough does not stick to your hands.

Lean option without eggs and milk

Ingredients:

  • 2 glasses of flour and water;
  • 4 g yeast;
  • 35 ml of vegetable oil;
  • if desired, sugar and salt.

Step-by-step instructions for making lean choux yeast dough:

  1. Stir the yeast in the first glass of water (which should be warm). Add salt and sugar, pour in oil. Leave on for a while until foam appears.
  2. During this time, boil the remaining water.
  3. Pour flour with this composition, then pour a glass of boiling water. Stir with a spoon all the time.
  4. Knead an elastic and tight dough with your hands. It is immediately ready to use.

Choux yeast dough for baked pies

Ingredients:

  • 650 g flour;
  • 250 ml of water;
  • 250 ml of milk;
  • 3 chicken yolks;
  • 55 ml of vegetable oil;
  • 25 g sugar;
  • 6 g salt;
  • 2 teaspoons dry yeast or 50 g fresh.

Step-by-step instructions for making pie dough in the oven:

  1. Combine 100 g flour, sugar and salt. Fill with oil. Boil a glass of water and immediately pour the resulting composition into it.
  2. Stir until smooth. Cool slightly.
  3. Add yeast to the warm mixture. Pour a glass of warm milk, add the yolks.
  4. Sift 550 g flour and cover with this liquid. Knead soft dough.
  5. You need to make it elastic and resilient. It should be smooth and not sticky to the palms. For this, hands are greased with oil. Sometimes you may need extra flour for dusting.
  6. The finished dough is cut into pie-sized pieces and left under a towel for 5 minutes before cooking.

Cooking a safe base

Components for the first part:

  • 3 large spoons of flour and vegetable oil;
  • 25 g sugar;
  • 7 g salt;
  • glass of water.

For the second part:

  • 0.5 kilograms of flour;
  • 50 g fresh yeast;
  • glass of water.

Bezoparnoe choux pastry for pies:

  1. Boil a glass of water. Combine the ingredients from the first list and pour boiling water over them.
  2. Stir with a spoon so that there are no lumps. Leave to cool down for a short time.
  3. Add yeast, a glass of water at room temperature. Add flour little by little and knead the firm dough.
  4. Leave it on for a few minutes and start making the pies.

With dry yeast in water

What you need:

  • a kilogram of flour;
  • 2 glasses of water;
  • 3 tablespoons of refined oil;
  • a spoonful of sugar;
  • 10 pinches of dry yeast;
  • 1 pinch of salt.

Choux yeast dough with dry yeast:

  1. Combine dry ingredients, except flour, with butter. Pour the resulting composition with a glass of warm water.
  2. Add flour. Stir the mixture until smooth. Pour a glass of boiled water and stir.
  3. Knead a soft dough with your hands. Do not add additional flour.

Cook pies on such a dough immediately after mixing it. It shouldn't rise.

Choux pastry fillings

Ingredients for the first filling:

  • 100 g of peaches, plums and apricots;
  • 2 - 3 tablespoons of sugar;
  • a tablespoon of starch.

Fruit and berry filling for pies in the oven:

  1. Cut the fruit into medium cubes. Put them on a sieve, under which there is a bowl - the juice will drain there. Sprinkle sugar on top.
  2. Boil the juice and cook with a tablespoon of starch. The result is a thick jelly-like composition.
  3. When sculpting pies, fruit and berry pieces are first laid. From above they are poured with this liquid. It will not leak when cooking.

Tip: when using sour berries or fruits, the amount of sugar should be increased. At heat treatment all the sweetness of such foods is lost and they become more sour.

Products for the second recipe:

  • a pound of sorrel;
  • half a glass of sugar.

This option is suitable for both oil-fried and oven-baked pies:

  1. Rinse the sorrel thoroughly under the tap. Chop very finely.

    2. What to make the third composition from:

  • 5 chicken eggs;
  • 100 g green onions;
  • pepper and salt - optional.

Toppings for fried pies:

  1. Boil eggs hard-boiled. Cool, peel and cut into small cubes.
  2. Grind into cubes green onions... Combine the ingredients, season with pepper and salt.
  3. Use immediately after preparation.

What you need for the rice and liver option:

  • 200 g liver;
  • 100 g of rice;
  • 1 onion and 1 carrot;
  • 2 tablespoons of vegetable oil;
  • 7 g salt;
  • 5 g pepper;
  • greens.

Step-by-step instruction:

  1. Pour three glasses over the rice cold water... Boil, add half of the salt. Cook over low heat for 10 minutes. Rinse the finished rice under running water.
  2. Cook the carrots for half an hour. Peel and chop finely.
  3. Grind the liver. Put in warm with vegetable oil frying pan. Fry over medium heat for no more than 5 minutes. Season with salt and pepper.
  4. Chop the onion very finely, fry in the oil left over from the liver, 3 - 5 minutes. Cut the greens into as small pieces as possible.
  5. Send onions, carrots and liver to a meat grinder. Combine the finished ingredients with rice, salt and pepper.

Choux pastry is made simply and for a short time. Pies made from it are perfect for dinner or the arrival of guests. Many recipes can be used while fasting.

This custard yeast dough on boiling water for pies, in my opinion, the most successful of those that I have ever cooked. Pies made from it are very soft, tender, and incredibly tasty. It turns out that you can make pies very quickly without spending a lot of time on the dough kneading process.

This recipe is quick yeast dough I had to experience it when I really wanted to pamper my family, and there was little time left before my relatives arrived. I had to try this recipe. And now we often make pies like that.

Thanks to kneading with boiling water, the dough grows quickly and does not need to stand warm for a long time to ferment, since it is already hot by itself. The products will instantly grow in the pan. This boiled water dough is very easy to mold. It turns out to be elastic and pliable.

A small tortilla (pie blank) can hold a lot of filling as it stretches easily. The next day, pies from choux pastry remain the same tender and tasty. So let's get started making this perfect choux yeast dough with boiling water for patties.

Cooking time: 15 minutes.

Ingredients:

  • premium flour - about 700 g
  • warm water - 1 glass
  • boiling water - 1 glass
  • dry yeast - 1 tbsp. spoon
  • sugar - 1 tbsp. spoon
  • salt - 1 tsp
  • vegetable oil - 3 tbsp. spoons.

Recipe

  • In a deep bowl, mix ½ cup flour, the specified amount of yeast, sugar and salt.
  • Pour a glass of warm water. Mix with a whisk. We get a liquid mass.
  • In a separate bowl, we need to brew the flour. To do this, pour 3 tbsp. tablespoons of sifted flour.
  • Pour 3 tbsp. tablespoons of vegetable oil. We mix.
  • Pour flour and butter with a glass of boiling water and mix quickly.
  • This is the mass you should get.
  • The flour has been brewed, and now it needs to be quickly combined with the mass that we prepared earlier in the bowl.
  • It remains only to add the required amount of flour. Be sure to sift the flour. We knead the custard yeast safe dough first with a spoon or fork, and then with your hands.
  • Knead the dough until it stops sticking strongly to your hands. Now the custard yeast dough for patties is ready. It can be used immediately after mixing. This recipe for choux yeast dough with boiling water can be used to make pies with various fillings, as well as for chebureks.
    • 2015-12-27T05: 20: 04 + 00: 00 adminsavory pastries

    This custard yeast dough on boiling water for pies is, in my opinion, the most successful of those that I have ever made. Pies made from it are very soft, tender, and incredibly tasty. It turns out that you can make pies very quickly without spending a lot of time on the dough kneading process. This recipe for a quick yeast dough I had to ...

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    Remember the fairy tale "Little Red Riding Hood", where mother sent her daughter with pies to her sick grandmother? But I wonder what pies she gave her, the tale is silent about this. Maybe...

    I think any housewife will need a quick yeast dough recipe. Choux yeast dough on boiling water for pies, pies, pizza and any variety of pastries does not require long-term proofing, so the filling should also be prepared quickly or in advance. Recipe and step by step photos preparation of quick choux pastry with yeast and boiling water was sent by our reader Svetlana Burova:

    Choux pastry on boiling water

    (for pies and pies)

    One small pie or a small amount of pies will come out of the indicated ingredients, if you need a larger amount of dough, increase the proportions 2-3 times at your discretion.

    For a boiling water dough recipe you will need:

    • Sugar - 3 tbsp. l.
    • Salt - 1 tsp (if you increase this recipe by 2 times, also leave the salt in the amount of 1 tsp.)
    • Margarine - 30 gr.
    • Mayonnaise - 1 tbsp. l.
    • Boiling water (only boiled water) - 300 ml.
    • Vegetable oil - 5 tbsp. l.
    • Flour - it took me 4 cups to knead the dough (in this glass, the measure of flour is indicated as 150 gr. - only about 600 gr.)
    • Fast-acting yeast - 5 gr. (half packet)

    How to make yeast choux pastry boiling water

    Pour salt, sugar, margarine, mayonnaise into a deep bowl, pour in just boiled water, vegetable oil 0.

    Mix everything until the margarine, salt and sugar dissolve.

    Sift half of the flour on top, pour yeast onto the flour, mix gently with flour, sift the other half of the flour on top and quickly knead the custard dough.

    The dough on boiling water for pies or pie is not very steep.

    Cover the bowl with a towel and place the dough in a warm place for about 40 minutes.

    When the yeast choux pastry on boiling water came up,

    from it you can make pies, pies with various fillings, whites with meat (or feta cheese) and herbs, wrap in dough, such as sausages, and you can also make pizza based on such dough (pizza dough should be rolled out as thin as possible).

    The dough is very soft, airy and tender. The boiled water choux pastry prepared according to this recipe remains soft even the next day and does not get stale.

    Yeast cake with no sweet filling can be used for lunch, dinner and breakfast. For the beginning of the day, the very thing!

    So, we put our quick dough on boiling water and start sculpting pies or pie!

    Bon appetit and always delicious pastries and pies !!!

    It is probably difficult to meet a person who would remain indifferent to pies, especially homemade... If you still consider them the pinnacle of culinary excellence, then I propose to part with this belief and learn two simple and quick recipes dough preparation. This dough is unusual - it is choux, that is, cooked with boiling water. Thanks to this unusual technique, it turns out to be elastic and easy to work with, and the pies come out surprisingly lush and ruddy.

    Recipe for choux-free yeast-free dough for pies

    I propose to start mastering the simplest recipe choux pastry for pies and other baked goods, in which there is no yeast. This dough is perfect for pan-fried pies.

    Kitchen appliances and utensils: you only need a stove, but not a lot of utensils are needed: a bowl, a rolling pin and a frying pan. I recommend preparing everything in advance and organizing the workplace so as not to be distracted during the cooking process.

    Ingredients

    Of the ingredients, I advise you to pay special attention to flour. It should be Wheat flour highest quality, preferably already tested on other baked goods. If the flour is good, then the dough does not "float" from it.

    Recipe step by step

    1. Pour 30 ml of vegetable oil into a bowl.
    2. Sift 1 cup flour into it and stir. You should have a mixture that looks like wet sand in consistency.





    3. Add 1 teaspoon sugar and 0.5 teaspoon salt. Stir.





    4. Add more flour if necessary. As a result, the dough should not stick to the table and hands.

    5. Divide the dough into small pieces and roll out into 3mm thick circles. These will be the blanks of your pies.

    Cooking recipe video

    In this video you can see how to mix correctly yeast-free dough on pies, and hints and comments will help you with this.

    Recipe for choux yeast dough for pies

    I want to offer you another recipe for choux pastry, but yeast dough, which is perfect for making fluffy and ruddy pies in a frying pan, and the filling for them can be any.

    Cooking time: since yeast dough, although unpaired, takes time to come up, it will take you at least 1 hour to prepare the dough.
    Servings: 14-16 pies. This will depend on their size.
    Kitchen appliances and utensils: bowls of different sizes and a whisk. I usually use one medium bowl and one large bowl. During the preparation process, you yourself will understand which version of the dishes is more convenient for you to use when kneading the dough.

    Ingredients

    How to choose the right ingredients

    The most important ingredients in this recipe are flour and yeast, so choose only the highest quality and prioritize well-known and trusted brands.

    Recipe step by step

    1. Pour 1 tbsp into a small bowl. a spoonful of sugar, 1 teaspoon of salt, 3 tbsp. tablespoons of flour and 3 tbsp. tablespoons of vegetable oil. Mix everything well.

    2. Pour the resulting mixture with one glass of boiling water and stir until smooth.

    3. Transfer the mixture to a larger bowl and let cool.

    4. Add 1 cup warm water and whisk.



    5. Now add 1.5 tsp. yeast and stir again.

    6. At this stage, start gradually introducing the sifted flour while continuing to stir.



    7. Grease a clean bowl with vegetable oil and place the dough in it. Cover it with a clean towel and keep it warm to fit.

    8. The dough has risen, which means that you can proceed to the pies. But first you need to wrinkle it a little, and it is better to grease your hands and work surface with vegetable oil in advance.

    9. Divide the dough into small pieces, from which then form cakes - blanks for your pies.

    Cooking recipe video

    If you still have questions about how to make a safe yeast dough, I recommend watching this video, which describes in detail all the stages of making fried pies with egg and onions.

    Basic common truths

    • Proportions should not be missed adding ingredients to the dough so as not to impair the taste of the products.
    • Always sift the flour through a sieve: it will become loose and the dough will turn out fluffy.
    • Using baking powder instead of baking soda, double its amount.
    • It is better to knead the dough in a perfectly clean container so that it does not absorb foreign tastes and odors.
    • The work surface on which you will cut the dough, I recommend a little grease sunflower oil , and it will not stick to the table and hands.

    How to serve a dish correctly and with what

    Pies accepted serve on a large platter or in a basket... It is customary to eat them with your hands, but if they are fatty (fried in a pan), then you can use a knife and fork.

    Pies are a separate dish, but can be served as a hearty addition to chicken broth if it comes to. But pies with sweet filling will be good for tea.

    Other possible options and fillings

    Of course, such choux pastry is ideal for pies with savory filling... Here you can experiment as you see fit, but my favorites are chicken with mushrooms and egg and onions. I think they are very tasty, so I recommend finding a recipe and trying to cook them, because this version of pies has become a classic for a long time. And they turn out to be especially satisfying and tasty that you simply cannot resist not to take another one.

    And if you want something sweet for tea, then pies with apples, pears and plums - the best way! I consider spicy and incredibly tasty, and for those who love classic tastes, I propose to cook.

    I once tasted choux pastry with bananas. Perhaps this exotic and you will like it. Experiment and share your findings in the comments!

    Very unusual recipe cooking yeast dough using the brew method. It works very well for both oven baking and pan frying.

    1. Necessary products: flour, sugar, salt, yeast, eggs (only yolks are needed), butter and milk.

    2. Combine milk, salt, sugar and butter.

    3. Bring the mixture to a boil over a fire. to completely melt the butter.

    4. Pour 50 grams of flour into hot milk.

    5. And stir quickly. Get a thick sticky mass.

    6. Separate the whites from the yolks.

    7. Mix flour and yeast. If you are afraid and do not want to take risks, then you can first activate the yeast in water, and then mix it with flour.

    8. Add the yolks and warm flour mixture to the flour.

    9. Knead well and place the dough under a towel or in a plastic bag. to a warm place to approach. This usually takes about 1.5 hours.

    10. And then you can bake buns or fry pies.

    11. Donuts made from such a dough. also very tasty!

    Bon Appetit!

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