Pies "melting" in your mouth like fluff: a step-by-step recipe. Pies in the oven from yeast dough: tender as fluff Pies as fluff on kefir, baked in the oven

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

In order for homemade baked goods to be stored for a long time and not to stale, to retain their softness and airiness, you need to learn how to knead a special dough. It got the name "like fluff" because pies and buns based on it come out extremely light and porous, melt in your mouth and quickly, just cook.

How to make dough like fluff

To knead a soft, airy dough, the hostess should heed the recommendations of experienced professionals. First you need to choose the right products. You will need premium wheat flour, high-fat kefir or milk, yeast or soda, vegetable or butter, sugar and salt. Yeast and milk have special requirements: they must be very fresh.

There are two varieties delicious dough that resembles fluff - yeast and yeast-free. The latter is prepared faster, saves the housewife's time and is suitable for fried pies. At its base, I replace yeast with soda, and for tenderness, sometimes fatty village cottage cheese is added. Flour must be sieved to add airiness to baked goods. First, dry components are mixed, and then liquid components. The dry mixture is gradually added to the liquid mixture to avoid the formation of lumps. The dough turns out to be elastic, does not stick to the palms and really resembles soft fluff.

For baking pies, buns or buns in the oven, it is best to cook yeast dough on kefir or milk. It is better to take kefir for the base of medium fat content, fresh or slightly standing is suitable. Warm the drink to room temperature ahead of time so that the yeast and baking powder in it is better activated. The cold product will not allow the yeast to loosen the workpiece, and it will turn out to be tough, unsuitable for baking.

The yeast dough is kneaded on a dough, which must be allowed to rise twice, increase in volume, and then roll out and form pies. Products can be baked in the oven or fried in a pan. Both processes differ in time - frying takes about 10 minutes, while baking on a baking sheet or in a special form - up to half an hour for portioned buns and up to an hour for large pies.

Recipes

It will be easy to choose the right test base. For fried pies, a recipe is suitable yeast-free dough, and for baked - on yeast. Beginners will need a classic, easy recipe dough like fluff on kefir with yeast or baking powder, but professionals can try to prepare a base for baking with yeast. Cooked products are light and airy, keep fresh for a long time and do not stale for a long time. They can be served for dessert and as an addition to soups.

You can also bake products in a multicooker. To do this, put the workpieces on the bottom of the bowl, lightly oiled, cover with a lid and set the "Baking" mode. The process takes about an hour. Light buns and pies will turn out to be especially tender, but without the usual fried or baked crust. Low-calorie pastries will appeal to children and adults, and all sweets lovers will appreciate it.

Cooking time: 1 hour.
Servings Per Container: 10 Persons.
Calorie content: 269 kcal.
Purpose: baking.
Cuisine: Russian.
Difficulty: medium.

Kefir dough like fluff belongs to the traditional options for baking bases. It makes delicious baked and fried pies... In addition, it can be used to make delicious, soft steamed dumplings with various fillings. The main rule of mixing is that kefir should be warm, and flour and soda should be pre-sieved several times through a fine sieve.

Ingredients:

kefir - 200 ml;
vegetable oil - 100 ml;
flour - 600 g;
soda - 0.5 tsp;
sugar - 30 g;
salt - 1 tsp

Cooking method:

Mix kefir with butter, heat slightly, salt, sweeten.
Sift flour with baking soda, add kefir mixture to them.
Knead the dough, cover, set aside in the heat for half an hour.
Let it come up, knead it, roll it into a layer or roll, form blanks for pies.
Vinegar is not needed for extinguishing, because the acid of kefir will extinguish the soda. Instead of baking soda, you can use baking powder or baking powder.

Yeast with kefir

Servings Per Container: 5 Persons.
Calorie content of the dish: 313 kcal.
Purpose: baking.
Cuisine: Russian.
Difficulty: medium.

How to make puffed kefir dough? Find out from the following recipe. In it, along with yeast, a fermented milk drink is used (you can take fermented baked milk, sourdough). The result is a fluffy dough saturated with air bubbles and the same delicate, airy baked goods. It is good to make fragrant pies, whites or pizza with various fillings from the mass.

Ingredients:

kefir - 400 ml;
flour - 800 g;
dry yeast - sachet;
refined sugar - 30 g;
olive oil - 75 ml;
salt - a pinch.

Cooking method:

Heat kefir to 40 degrees, mix with sugar.
Add yeast, stir well, let rise for five minutes.
After bubbles form on the surface, add olive oil, knead.
Separately sift flour, salt, add portions to kefir.
Knead for 15 minutes so that the mass stops sticking to your hands.
Form a ball, leave in a warm place for an hour, crumple twice during this time.
Sprinkle with flour, roll out, shape the products.

On buns

Cooking time: 1 hour.
Servings Per Container: 5 Persons.
Calorie content: 329 kcal.
Purpose: baking.
Cuisine: international.
Difficulty: medium.

The dough like fluff for buns is universal. In addition to creamy margarine, which is easily replaced with butter, it includes yogurt or kefir. When kneading the base, you should pay attention to its consistency - the dough should lag well from the walls of the dishes, not stick to your hands. But it is also impossible to overdo it with flour, so as not to make the baked goods tough and inedible.

Ingredients:

curdled milk - 0.75 l;
margarine - 200 g;
eggs - 3 pcs.;
sugar - 100 g;
salt - a pinch;
yeast - 20 g;
flour - 1200 g.

Cooking method:

Melt margarine in a steam bath, mix with sugar and salt, curdled milk.
Let cool slightly, add eggs with yeast.
Add flour gradually, mixing well each time you add.
Let it come up warm, wrinkle.
Once again, let the dough increase in volume, roll it into a layer, roll a roll, cut into pieces or shape the product to your taste.
Sprinkle the future buns with cinnamon, poppy seeds or sesame seeds, pour over the sugar syrup and bake in a well-heated oven for 25-30 minutes, depending on the recipe. Serve for dessert.

For pies in the oven

Cooking time: 1 hour.
Servings Per Container: 5 Persons.
Calorie content: 219 kcal.
Purpose: baking.
Cuisine: Russian.
Difficulty: medium.

The dough like fluff for pies on kefir and dry yeast is suitable for baking sweet or unleavened products. Pies with raspberries or other berries, as well as cabbage and minced meat, eggs and rice, carrots and raisins are especially tasty from it. For sweet baked goods, add vanillin and more sugar. Suitable for savory pies are cheese, spices or vegetables, meat with mushrooms, cereals and herbs.

Ingredients:

kefir - a glass;
vegetable oil - half a glass;
fresh yeast - 35 g;
flour - 600 g;
salt - 10 g;
sugar - 20 g;
vanillin - a pinch.

Cooking method:

Stir warm kefir with butter, salt, sugar. Heat the mass slightly.
Sift flour, combine with yeast and vanilla.
Pour kefir into the flour, knead the dough with a mixer, cover with cling film.
Set aside in a warm place for half an hour to part.
Crumple, roll, form pies, lay out the filling.

For fried pies

Cooking time: 3 hours.
Servings Per Container: 5 Persons.
Calorie content: 329 kcal.
Purpose: baking.
Cuisine: Russian.
Difficulty: medium.

This recipe will make delicious whites, pasties or pies with potatoes. Airy, tender dough turns out to be very porous, soft, and increases several times during frying. This must be taken into account during subsequent processing and spread the pies at a distance from each other so that they do not stick together.

Ingredients:

water - 0.3 l;
sugar - 30 g;
salt - 3 g;
vegetable oil - 60 ml;
flour - 575 g;
dry yeast - 10 g.

Cooking method:

Heat the water, dilute the sugar with yeast.
Add 100 g flour, beat with a whisk until bubbles appear.
Cover the pan with a towel, set aside in warmth for half an hour until a foam cap appears.
Salt the mass, add the rest of the flour, knead. Pour in oil, cover with a napkin.
Set aside in heat for a couple of hours until the mass triples in volume.
Hump the dough, brush your hands with butter and mold the products.
Fry in hot oil until golden brown.

Cooking time: half an hour.
Servings Per Container: 5 Persons.
Calorie content: 318 kcal.
Purpose: baking.
Cuisine: Russian.
Difficulty: medium.

Lazy dough like fluff is quickly prepared not in five minutes, but in half an hour it is possible to make it and start baking delicious fragrant pies or buns for dessert. It contains a minimum of components and mixes quickly. A feature of this type of dough is that it is extremely airy and, if you plan to bake curly products, then you should choose a different base recipe for them.

Ingredients:

cottage cheese - 250 g;
vegetable oil - 180 ml;
eggs - 2 pcs.;
sugar - 100 g;
salt - 10 g;
soda - a teaspoon;
flour - 0.3 kg.

Cooking method:

Combine cottage cheese, eggs, butter, rub with a fork. The result is a homogeneous, smooth mass.
Salt, sweeten, knead thoroughly.
Quench the soda with vinegar, add to the mass, gradually add flour.
Knead into a soft dough, leave to rest for 20 minutes.
Shape and bake at high temperature for 20-25 minutes.

Yeast

Cooking time: 1.5 hours.
Servings Per Container: 10 Persons.
Calorie content: 325 kcal.
Purpose: baking.
Cuisine: Russian.
Difficulty: medium.

Yeast dough like fluff turns out to be universal, because it is suitable for sculpting pies, cheesecakes and buns. If you add sugar and vanillin to it, you get buns and pretzels, and if you take a ham and cheese filling, you get pizza. From downy dough, it is good to bake small poppy seed rolls for breakfast, fragrant pretzels with cheese, and even make blanks for pasties with meat filling.

Ingredients:

milk - a glass;
fast yeast- 20 g;
sugar - 20 g;
vegetable oil - 80 ml;
salt - 10 g;
flour - 0.4 kg.

Cooking method:

Warm the milk slightly, sweeten, salt, pour in the butter.
Stir until the products form a homogeneous mass, add yeast.
Sift flour three times, add portions to the dough.
Knead the mass from the center outward in a folding motion.
Continue stirring for 15 minutes.
Form a ball, transfer to a bowl, cover with a towel, put in a warm place.
Wait an hour for the base to rise in volume threefold, gently wrinkle.
Shape the cakes, cover with a towel, set aside for 10 minutes to raise.

Milk

Cooking time: 1 hour.
Servings Per Container: 5 Persons.
Calorie content: 314 kcal.
Purpose: baking.
Cuisine: Russian.
Difficulty: medium.

Yeast dough like fluff on milk is less saturated with air than kefir, but this can be easily corrected by prolonged kneading. To saturate the mass with oxygen, it is recommended to sift the flour three or four times, and then add it to the base. The result is an airy yeast dough that rises quickly when baked, due to which the buns will acquire a delicate texture.

Ingredients:

milk - 300 ml;
granulated sugar - 80 g;
flour - 700 g;
eggs - 2 pcs.;
vegetable oil - 100 ml;
fresh pressed yeast - 25 g

Cooking method:

Heat the milk, add 100 g of sifted flour with sugar and yeast.
Knead the dough, leave to rise for half an hour.
Pour the eggs, beaten with salt, into the matched dough, sift the flour, pour in the butter.
Knead the soft mass, leave for 15 minutes so that it can come up to the desired volume (the mass increases two to three times).
Divide into pieces, roll into balls, let stand for 10 minutes, place on a baking sheet.
Bake the products at a temperature of 180-200C for 25-30 minutes.

On the water

Cooking time: 1.5 hours.
Servings Per Container: 5 Persons.
Calorie content: 210 kcal.
Purpose: baking.
Cuisine: Russian.
Difficulty: medium.

How to make yeast dough in water like fluff, learn from this step-by-step recipe. Pies and rolls from this base will turn out soft, fragrant. This base option is useful for posts when you have to limit yourself in the choice of dishes. Cook pies with cabbage or potatoes on such a dough - they will also turn out to be very tasty, but at the same time less high-calorie, dietary.

Ingredients:

sugar - a glass;
vegetable oil - 100 ml;
water - 0.5 l;
yeast - 50 g;
flour - 1000 g.

Cooking method:

Dissolve sugar with butter and 100 ml of water, boil. Pour two more glasses of water, dilute the yeast.
Stir, add a little flour, stir until creamy. Leave the resulting dough warm for half an hour.
Sift the remaining flour, knead until the dough comes off your hands.
Let it warm for an hour so that the mass doubles in volume.

Cooking time: 1 hour.
Servings Per Container: 8 Persons.
Calorie content: 227 kcal.
Purpose: baking.
Cuisine: international.
Difficulty: medium.

And soft as fluff will turn out according to the following recipe. In addition to the famous dish, it is good to bake pies with meat, fish, cheese from this base. Before baking products, it is imperative to allow the blanks to distance, then the pizza or pies will turn out fluffy, airy. If you prefer thin crust for pizza, then bake the items immediately.

Ingredients:

kefir - a glass;
flour - 600 g;
sunflower oil - 100 ml;
sugar - 20 g;
salt - 10 g;
dry yeast - 10 g.

Cooking method:

Stir kefir with butter, sweeten, salt, warm to room temperature.
Sift flour, add yeast, gradually combine with the first mass.
Knead a firm, soft foundation and let it sit for half an hour.
Pound, shape, lay out the filling and bake at very high temperature.

The dough is like fluff - soft tender and airy

Each experienced cook has its own secret of air dough. Here are some of these subtleties:

the lower the fat content of kefir, the thinner the dough will turn out, so you need to adjust the amount of flour;
how the dough will turn out to be fluff if you take warm water, not hot, otherwise the yeast will die and prevent the mass from rising;
for very tasty fried pies, not too fresh kefir is suitable, but slightly standing;
baking powder and soda, first mix with flour or dissolve in kefir, and then add the rest of the products;
for yeast dough that resembles fluff, it is worth observing exactly the proving time, otherwise this will affect the quality of the finished pies - they will not turn out so airy, they can settle and come out flat;

Discuss

Dough like fluff for any baking - recipes with photos.

premium flour - 4 tablespoons and another 550 g;
vegetable oil - 80 ml;
yeast - 21 g fresh or 7 g dry;
table salt - 1 teaspoon;
purified water - 300 ml;
granulated sugar - 2 tablespoons.

How to make a tender dough for pies

Pour slightly warmed water into a convenient container, add sugar and stir until the crystals dissolve.

Measure out the required amount of yeast, if you took live - chop and throw into the syrup in small pieces. Mash them with your hand and add 4 tablespoons of sifted flour one at a time. Stir to make a homogeneous mixture. The yeast will start working right away. Do the same with activated yeast, even if the recommendations for use advise mixing with dry flour.

Cover the bowl with a towel and let the yeast mixture sit for a quarter of an hour. Then add coarse salt and ½ part flour to the frothy mass.

Stir the workpiece with a spoon and pour in the oil.

Thanks to the fatty component, the dough kneads well and does not stick to your hands. Gradually add almost all of the remaining flour and knead to a soft dough.

Place the bowl of dough in a warm place and let sit for about an hour.

If you have a multicooker, place in the bowl and display the yoghurt program. At such a comfortable temperature, the dough will increase in volume several times in just one hour. Then lightly crush the pliable dough and use as directed.

In addition to pies, it makes excellent pizza or dough sausages. Such a light dough can be stored in the refrigerator for some time, therefore, having made it in the evening, in the morning you can please your loved ones with a delicious delicacy.

What can spoil pies with sweet or savory, but very appetizing filling? Baking will not be tasty if the dough, having cooled down after heat treatment, has turned into a dense and tasteless mass. But this will never happen to those housewives who use the proven dough "like fluff". It can be made using kefir, milk, water or sour cream as a basis, using eggs and butter, or without these products. Below are the different yeast kneading options and the quick yeast free option.

The classic version of this dough is easy to use for oven baked goods and fried cakes.

Its moderately sweet taste makes it possible to use absolutely all types of sweet and savory fillings.

The buns will also be tasty if steamed raisins or other dried fruits are introduced into the flour mixture during the mixing process.

The proportions of the required products:

250 ml of kefir;
11 g fast acting powder or 30 g compressed fresh yeast;
95 ml of sunflower or olive oil;
25 g sugar;
4.5 g salt;
540 g flour.

We knead in steps:

Send kefir to the microwave or to the stove so that its temperature rises to 35 - 37 ° C. Dissolve salt, sugar and yeast in it. Add two to three tablespoons of flour to the resulting solution, loosen all the lumps with a whisk and send to heat for 10 minutes for dry yeast and for 20 minutes for alcoholic yeast.
Pour a little warmed oil into the dough that has risen with a foamy cap and, without adding everything at once, stir in the flour. The result of all the manipulations will be a soft, not "clogged" with flour, and a little clinging to the palms of the lump. A significant step in the preparation of yeast dough is kneading it. If you do it with your hands, then you need to "mutuz" at least 10 - 15 minutes, and a planetary mixer or a bread maker will cope with this task much faster.
After that, it remains only to place the mass in heat, allow it to grow twice in volume, and you can form products. When using dry fast-acting yeast, it will take about half an hour to rise. Those who put in fresh yeast will need to wait about one hour.

It is worth dwelling separately on the choice of kefir for the test. The percentage of fat content of the product will in no way affect the splendor of the baked goods or its taste, but the fermented milk base must always be fresh. You should not take seriously the advice to put expired or sour kefir in the dough if your health is expensive.

For pies

It is better to cook the dough for pies with yeast using the sponge method. This makes the baking process more time-consuming, but the splendor of the finished products more than justifies all the time spent.

For dough, you should prepare:

150 ml of water;
10 g sugar;
30 g fresh yeast.

The main batch includes:

300 ml of milk;
5 g salt;
5 g sugar (for sweet baked goods, the amount of sweetener can be increased to 50 g);
1 egg;
30 ml vegetable oil;
600 - 650 g flour.

Priority of actions:

Dissolve yeast and sugar for dough in cold water. Let this solution stand in a warm kitchen and cover with a high cap of foam.
Next, the dough should be mixed with all the components of the main batch, except for flour. All food should be at room temperature, and not from the refrigerator, for the dough to turn out fluffy and rise quickly.
Flour is not added all at once, but gradually, so as not to "hammer" the dough with it. As soon as the mass stops sticking to your hands, it can be sent to ripen in a warmer place. The raised mass will only have to be kneaded, divided into parts and immediately used for sculpting pies.

Soft and fluffy dough for buns

This soft and fluffy dough "like fluff" is an excellent base for a variety of buns, buns and rolls. For their filling, you can use a mixture of sugar and cinnamon, poppy seed or nut filling. But if you add raisins to the dough or just sprinkle the finished products with poppy seeds or sesame seeds, they will also come out very appetizing without fillers, fillings.

List of required ingredients:

300 ml of milk;
100 g sugar;
14 g instant fast-acting yeast;
50 g butter;
15 ml of vegetable oil;
2.5 g salt;
2 g vanillin;
1 egg;
550 - 600 g flour.

We knead the dough as follows:

Combine warm milk with sugar, salt, vegetable oil and yeast. Drive in a raw egg, add fragrant vanillin and then stir in flour.
When most of the flour has combined with the rest of the food, stir in the very soft butter and the rest of the flour a little.
When the kneading volume in the bowl is 2 times larger than the initial one, knead it and after 20 minutes start baking the softest buns in the world.

In order for the dough to fit well, it needs to be provided with appropriate conditions. In the summer it is not difficult to do this, but in the cold season you will have to resort to small tricks.

The dough bowl can be placed in a larger container filled with hot water. You can place the dough in a preheated but turned off oven with the door ajar, or place it near the battery.

Cooking with milk

The presence of eggs and butter in the dough does not always guarantee a fluffy and airy result.

There is a more economical version of the base on milk, but without these products, according to which even novice housewives get the same dough "like fluff":

200 ml of milk;
40-50 g of sugar;
60 ml of vegetable oil;
1.5 g salt;
10 g of compressed yeast;
450 - 470 g flour.

How to knead:

Pour sugar, salt into warm milk and add vegetable oil. Next, take a whisk in your hands and shake the mass until smooth.
Stir in flour in small portions. First, knead the mass with a spatula, and when it thickens enough, transfer it to a table sprinkled with flour and mix well with your hands, dusting the surface with flour.
Put the dough gathered in a bun in a greased bowl, cover with a towel and send to a warm place for ripening. When it has grown well, it should be slightly suppressed and left warm for another 40 minutes.

Butter yeast dough "like fluff"

This version of the "downy" dough is prepared with yeast in powder, so the technology of mixing it is somewhat different from the traditional recipe. This dough is suitable for pies, buns, pies and the Dagestan miracle.

To knead it you will need:

150 ml of milk;
150 ml of water;
50 g melted butter;
1 egg;
700 g flour;
5 g dry yeast;
20 g sugar;
10 g of salt.

Cooking technology:

Sift the flour into a large bowl, send salt, yeast and sugar to it. We carefully stir everything with a whisk and make a depression in the resulting free-flowing mixture.
Shake the egg until smooth, combine it with melted butter, water and milk. Pour the resulting mixture into the groove in the flour and, pouring the flour mixture from the edges to the center, knead the dough.
Keep the resulting mass, slightly sticking to the hands, in the heat for one and a half to two hours. The dough is ready!

Curd based

Cottage cheese-based baked goods are very porous, with holes that are not inferior to those in Maasdam cheese. You can use this dough for patties, pies, rolls, bagels and gingerbreads.

One serving of curd mix will require:

250 g of cottage cheese;
135 ml of vegetable oil;
2 eggs;
100 g sugar;
3 g salt;
10 g of slaked soda;
300 g flour.

Progress:

Twist dry cottage cheese through a meat grinder or squeeze through a sieve, and simply knead soft cottage cheese with a fork.
Then add eggs and vegetable oil to it. Grind these ingredients with a fork or crush for mashed potatoes until smooth.
Salt the resulting mass, add sugar and stir again until smooth.
After, add slaked soda, and then stir in flour. The dough should be very soft. Before forming the products, it should be allowed to rest at room temperature for about 20 minutes.

Curd dough can absorb different amounts of flour depending on the moisture content of the curd. The drier this product, the less it will be required for kneading.

But even with a wet, pasty product, you need to be careful so as not to get carried away and not overdo it with flour. In such a case, you shouldn't even dream of dough like fluff.

A simple recipe on water

During fasts, when the choice of foodstuffs is, if not meager, then limited, you can bake mouth-watering pies with potato or cabbage filling, using "like fluff" dough on water for them. If the filling for baking is made from boiled potatoes, then the broth from it can be safely used for kneading. This will make it even tastier.

Test composition:

500 ml of water;
100 ml odorless vegetable oil;
180 g sugar;
50 g yeast;
1000 g flour.

Mixing Algorithm:

Combine sugar, vegetable oil and 1/5 of water in a refractory container. Boil the resulting mixture over a fire, and then add the rest of the cold water. This will make the temperature of the liquid comfortable for the yeast.
Dissolving yeast in a sweet oil-water base, add a small amount of flour into it to get a dough in consistency, like low-fat sour cream. We send the batter for half an hour away from noise and drafts in the heat.
After the specified time, stir in the rest of the flour. Add the grain product exactly until the mass stops sticking to your hands. Be sure to allow the dough to ripen in warm conditions for about an hour (depending on the ambient temperature).

Take:

150 g of kefir;
150 g sour cream;
25 g sunflower oil;
3 g salt;
1 egg;
5 g sugar;
10 g baking powder;
400 - 450 g flour.

Kneading procedure:

Beat the egg with a whisk until smooth, with grains of salt and sugar. Combine sour cream with kefir and egg mixture.
Stir flour crushed with baking powder with liquid components.
Then add oil and knead the dough carefully. Stop kneading as soon as it becomes a single lump that easily leaves your hands.

Of course, it is better to give this dough some time to lie down and rest, but right after kneading it is clear that the baking will turn out to be tender and airy.

The dream of any housewife is to see her baked goods light and airy. You don't need to have any special culinary skills to do this. Enough to take into service best recipes pies like fluff, be patient and follow the instructions.

Pies like fluff on kefir baked in the oven

Pies according to this recipe do not require a lot of time and effort.

Ingredients:

kefir - 1 glass;
refined oil - ½ cup;
granulated sugar - 1 large spoon;
salt - 1 teaspoon;
dry yeast - 1 sachet (11 g);
3 cups flour;
filling - any.

Preparation:

Kefir with butter must be heated so that they become slightly warm.
Sugar, salt are added to them, everything should be mixed.
The pre-sifted flour is mixed with a bag of yeast and added to the cooked mass.
The kneaded dough must be set aside for half an hour.
Then pies with filling are formed from the dough. While the oven is warming up to 200 degrees, they should come up a little.
From above, all products are smeared with yolk. Bake for no more than 20 minutes.

Fluffy pies stuffed with liver and rice: a step-by-step recipe

Baking made using this technology turns out to be tender, tasty and satisfying.

For the test:

dry yeast - 18 g;
milk - 1 liter;
butter - 100 g;
sunflower oil - 50 ml;
20% sour cream - 100 g;
egg - 1 pc.;
granulated sugar - 100 g (1/2 cup);
salt - 1 large spoon;
flour - 1.5 kg.

For filling:

beef lungs - 1 kg;
onion - 1 large head;
rice - 100 g;
sunflower oil - 70 ml;
the amount of salt and pepper is optional.

Cooking the filling:

First you need to boil the washed beef lungs. To do this, put them on fire, let them boil, and after 3-4 minutes drain the water. Then pour water again, but only now clean, hot, and as soon as the liquid boils, add salt and cook for 2 hours.
Cool the finished product and mince it.
Rice is boiled until cooked.
Onion cut into cubes.
Pour oil into a frying pan, heat it, pour onion into it and fry until golden brown. First the minced meat is added to the onion, everything is fried. Then rice is laid out, salt and pepper are added. Mix all components thoroughly.
Minced meat is laid out on a plate, cooled down. The filling is ready.

Cooking the dough:

First of all, dough is prepared, for which slightly warmed milk is poured into a cup, in which dry yeast is diluted. Here you also need to pour 1 small spoonful of granulated sugar, 3-4 large tablespoons of flour. All components are mixed, and the mass is left for 15-20 minutes for fermentation.
The milk that remains is warmed up, but not boiled, and butter is added to it.
Salt and granulated sugar are added to the flour, previously sifted into a cup. In the middle, a hole is made, where a mixture of milk and butter, sunflower oil is poured, sour cream, an egg and the dough that has already come up are placed.
The dough is kneaded. Knead until it starts to lag behind your hands. You can add more flour if necessary.
Cover the cup with dough and place in the warmth. After 1-2 hours, when it rises twice, it can be used.
Then the dough is taken out, crumpled, and lasts for small balls.
The balls are compressed to form small cakes. The filling is laid out in the middle, the edges are pinched.
The pies are laid out seam down on a prepared baking sheet and baked for 20-25 minutes in the oven, the temperature there should be at least 190 degrees.

Pies like fluff in 5 minutes: a quick recipe

For those who do not want to mess around with the dough for a long time, there is an excellent option - pies, the preparation of which requires a minimum of time and effort.

Ingredients:

flour - 4 tbsp.;
granulated sugar - 2 large spoons;
salt - 0.5 teaspoon;
vegetable oil - 2 large spoons;
milk - 0.5 l;
dry yeast - 11 g (1 sachet).

Preparation:

All prepared components are mixed until a homogeneous mass is obtained.
Ready dough placed in a bag and put into the refrigerator for a couple of hours. Then it gets out and crumples slightly.
After that, portioned balls are formed, from which excellent pies with any filling are then obtained.

The dough made according to this recipe is suitable for making pies and pizzas.

Delicate curd dough pies with onions and eggs

The amazing curd dough turns out to be tender, light, airy, and the pies made from it are incredibly tasty.

For the test:

cottage cheese - 200 g;
sugar - 1 large spoon;
salt to taste;
2 eggs;
0.5 teaspoon of baking soda;
flour - 1.5 cups (approximate amount).

For filling:

5 eggs;
a bunch of green onions;
olive oil - 1 teaspoon;
salt to taste.

Preparation:

Cottage cheese must be kneaded with a fork and beat with a blender until an airy mass.
Sugar and salt are added to the resulting composition, everything is mixed.
A couple of eggs are beaten separately and laid out in the prepared mass. Soda and flour are poured there.
The soft dough is kneaded.
To make the filling, mix boiled and chopped eggs with chopped green onions, salt and olive oil.
Portion cakes are formed from the dough. The filling is laid out on them, the edges are split and pies are formed.
Fry in a pan until tender.

From the dough prepared according to this recipe, you will get not only pies, but also excellent curd buns, pies, and biscuits.

Soft cottage cheese pies with apple and raisin filling

Delicate, soft, fragrant and incredibly tasty pies stuffed with raisins and apples can please your household. The recipe is simple.

For the test:

low-fat cottage cheese in the form of a paste - 150 g;
flour - 300 g;
baking powder - 1 sachet (15 g);
egg liqueur - 6 tablespoons (in the absence of egg liqueur, it can be replaced with milk or cream);
vegetable oil (odorless) - 6 large spoons;
granulated sugar - 70-80 g.

For filling:

apples - 0.7 kg;
sugar - 75-80 g;
raisins - 50 g;
lemon juice - 2 large spoons.

You can also use frozen berries as a filling.

Preparation:

Granulated sugar, raisins and lemon juice are added to apples, peeled from seeds and cut into cubes. All this must be cooked for 15 minutes until a thickened mass is obtained, then it is determined to cool.
The oven pre-turns on and heats up to 180 degrees.
At this time, using a mixer, cottage cheese, sugar, liqueur, butter and vanilla sugar are whipped.
Sifted flour, baking powder are added and the dough is kneaded.
The dough is divided into 12 equal parts. Small cakes should be formed from each part, put the filling on them, blind the edges.
Such pies are baked in the oven until a golden brown crust forms. Usually 15 minutes is enough for this.

Cooking curd buns like fluff in 5 minutes

The dough from which such buns are baked is tender and low-fat, so the baked goods are soft and melt in the mouth. These rolls are a great option for breakfast or tea.

Necessary products:

250 grams of 9% cottage cheese;
3 tbsp sugar
10 grams of vanilla sugar;
15 grams of baking powder;
250 grams of flour;
a small amount of milk;
a couple of eggs;
a pinch of salt.

How to cook:

The curd is diluted with a small amount of milk to form a paste.
All sugar, salt, eggs are added to the curd mass, everything is actively mixed until smooth.
Flour mixed with baking powder is sifted into the curd dough.
The end result should be a sticky soft dough.
The baking sheet is covered with baking paper oiled with olive oil.
Buns are formed from the dough with wet hands, which are immediately placed on a baking sheet.
Buns are baked at a temperature of 190 degrees in the oven for 12 minutes.
Baked buns are greased with a small amount of milk, sprinkled with sugar, sent back to the oven for 5 minutes until golden brown.

It is better to use this pastry in a cooled state, in this case the dough will be soft and its stickiness will disappear.

Yeast pies like fluff (video)

There are a lot of recipes for pies like fluff. Each housewife will be able to choose something to her taste and delight household members with light, delicate and delicious pastries.

Many of us have mothers, grandmothers, aunts or mothers-in-law who know how to make the most wonderful pastries in the world. Their pies and buns turn out to be so airy and appetizing that no matter how we say “stop” to ourselves, the hand itself reaches for another one. Leaning on baking, do not forget to write down the recipe and ask about all the intricacies and tricks of making the dough.

If you do not have such skilled relatives, use the recipe below. The unique yeast dough "like fluff" with milk will suit absolutely any baking. You can make cheesecakes with cottage cheese, poppy seeds or raisins from it, brass pies with jam or pan-fried potatoes, pretzels, buns, pizza, pies (with berries, meat or fish).

Keep in mind that dough for a real culinary specialist is like a painting with which an artist works; it requires a special attitude towards itself. It is not enough just to pour all the specified products into a bowl and mix, it is necessary to take into account some nuances and rules.

It is very important that the milk is warm (about +36 degrees), at this temperature dry yeast is activated faster and better. Choose a medium fat product - do not take too fat for the dough homemade milk, but store-bought fat-free will not work either.

Ingredients

milk (fat content 2.5-3.2%) - 1 glass;
coarse salt (not "Extra") - 1 tsp. (incomplete);
sugar - from 1 tsp. up to 1 tbsp. l .;
vegetable oil - 4 tbsp. l .;
dry fast-acting yeast - 1 tbsp. l .;
white wheat flour - 2 cups (with a slide).

Preparation

Pour warm milk into a bowl. Add salt and granulated sugar. If you cook sweet pastries, the amount of sugar can be increased to 1 tablespoon. In general, add sugar depending on your taste preference. Many people like it when the filling is curd, vegetable or meat, and the dough with a slightly sweetish aftertaste.

Add vegetable oil to the milk.

Mix all ingredients until smooth.

Pour yeast into the milk mixture and stir; it should completely disperse.

Sift the flour three times through a sieve. This will not only help get rid of litter (threads from the bag, small stones), but also saturate the flour with oxygen, due to which the dough rises better and faster, and the finished baked goods turn out to be light and fluffy, and do not stale for a long time. Gradually, in small portions, add and stir the flour into the milk mixture. The main thing is not to add too much (excess flour makes the dough heavier).

Knead the dough by hand, slowly, gently and gently from the edges to the center. It should be soft and elastic. This process is long, if you want truly airy pies, knead for 10-15 minutes. If you find it hard to do this and will use a food processor for kneading, anyway, at the end, transfer the dough to the work surface of the table and knead it with your hands for a couple of minutes.

Roll the resulting dough into a ball, transfer to a bowl, cover with a clean kitchen towel and send to a warm place without drafts for 1 hour. If cooking in winter, place a bowl of dough not far from the radiator (just not too close so that it does not stick to the walls of the dish).

After an hour, the dough should increase in volume by 2-3 times. Gently wrinkle it for 1-2 minutes.

The dough "like fluff" on milk and yeast is ready, you can start forming the products.

Categories
- Bakery products
- Dessert
- Diary
- Diaries
- Snacks
- Canning
- Cooking
- Recipes
- Recipes
- On a string to the world

Popular