How to make the dough soft after the oven. How to cook soft and tasty pies: secrets for novice housewives. Miscellaneous. Soft Pie Recipes

Bread, buns, donuts, pies, muffins - all these are dough products. The success of preparing these dishes depends on how good it is.
All housewives who love to cook are often worried about the question of how to make pastries fluffy and soft? Why sometimes the dough settles, and bakery products turn out dry and do not hold the desired shape? We will try to find answers to these questions.

Products that help raise the dough and make it soft are soda, yeast and, oddly enough, eggs.

In without yeast dough add soda or baking powder. It is better to add soda at the very end of the preparation of the dough, mixing it with flour. Often kefir is added to dishes with its use, this makes the dough even softer and more tender.

In some recipes, adding eggs to baking is not recommended, so it will turn out softer and not stale for a long time.

Whipped egg whites rise well. They must be added last to prevent them from falling off, gently mixing from the bottom up. They saturate the dough with oxygen and make it airy.

But it is better to add yeast to the dough in the form of sourdough (it does not matter if they are pressed or dry). It is done as follows: yeast must be diluted with water or milk, add flour and sugar, leave this mixture in a warm place for an hour. In order for the dough to fit better and be lush and soft, you need to knead it several times, thereby allowing it to accumulate more air. Also, be sure to let the prepared product stand a little before baking.

Another important point in cooking delicious pastries is sifting flour, preferably several times, this also contributes to the saturation of the dough with air.

It is also important to observe the correct temperature regime, most recipes indicate a temperature of 220-250º. If you have an oven without setting the temperature, it doesn’t matter, take some flour and put it on a baking sheet, then put it in the oven for 30 seconds, if the flour darkens during this time, then the temperature is approximately 230º.

One dough loves heat and is put to “warm up” for a couple of hours in a warm place, while the other needs to stand in the refrigerator before the baking process, sometimes even for several days.

It doesn’t matter what cooking technology you choose and what kind of dough you prefer, the main thing is with what mood you approach this process.

Every housewife wants to learn how to bake delicious pies. But they do not always turn out soft or dry out the next day. What secrets do you need to know when baking and what do professionals do to make a soft cake from any dough?

soft pie

Ingredients

Margarine 1 pack Dry yeast 1 pack Milk 1 stack Flour 4 tbsp Sugar 2 tbsp eggs 3 pieces)

• Servings: 4
• Time for preparing: 4 minutes

Soft Pie Recipes

Fragrant, delicious pastries can be made from yeast, shortbread or kefir dough. But most often at home, housewives bake pies from yeast or kefir dough. Pie recipe from yeast dough.

You will need:

1 pack of margarine;

1 pack of dry yeast;

1 st. milk;

3-4 st. flour;

2/3 st. Sahara;

Yeast is diluted in warm milk and eggs mixed in a separate bowl with sugar are added to them. Gradually add flour, kneading the dough with a spatula or spoon until it begins to lag behind. Ready dough put in the refrigerator for 3 hours. At this time, you can prepare the filling and proceed to the formation of pies.

To get a delicious soft cake, after you put it on a baking sheet, let it stand for 20-30 minutes. The dough will rise and become fluffy after baking.

Kefir dough pie recipe

You will need:

3 art. flour;

1 pack of dry yeast;

1 st. kefir;

0.5 st. vegetable oil;

Salt, sugar.

Kefir mixed with butter is slightly heated over low heat, salt, sugar, egg, flour are added to the mixture and the dough is kneaded.

After it has stood for 40-50 minutes, you can start baking. Try to use this recipe, the cake will turn out not only tasty, but will also be airy even the next day.

How to make pies soft: secrets and different ways

Not always pastries are airy and lush. And often, after cooling, the cake quickly becomes stale and covered with a hard crust. Some housewives simply do not know how to make pies soft, and therefore their pastries are not always tasty. To make the cake delicious even when cold, try to resort to some tricks:

For the dough, use milk, not water;

Yeast must be fresh;

Do not knead too tight dough;

If there is no milk, take sparkling water for the test;

Do not put the cake in an unheated oven.

The main rule of pies: be sure to grease the top crust and sides with melted butter, cover the pastry with plastic wrap, and cover the top with a kitchen towel. So, your pies will turn out very soft, fluffy and tasty even after cooling.

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Many people have a question - how to cook soft pies so that they are soft and airy? In fact, everything is simple. More difficult than cooking. Let's cook these together, light as fluff, soft pies in the oven. If something is not very clear, there is always a video recipe below.

We will need:

• 1 glass of kefir
• 0.5 cup refined sunflower oil
• 1 teaspoon salt
• 1 tablespoon sugar
• 3 cups flour
• 1 package (11 gr.) instant dry yeast
• 1 egg

We mix kefir with oil and heat it up so that the mixture is warm. Already in a warm kefir mixture, add sugar, salt, pour dry yeast, mix everything well.

Sift the flour and knead the dough, let it rise for about 40 minutes. While the dough rises, you can prepare the filling. By the way, you can make delicious pies from this dough. , and it remains so soft in the following days.

Choose the filling yourself, which one you like best, we have green onion and boiled egg. After the time has elapsed, knead the dough again, divide into 20 equal parts. We put the oven on 200C. We roll out the dough into circles, put the filling in the middle and pinch the edges.

We grease the baking sheet with vegetable oil. We take an egg, separate the yolk from the protein, add a little cold boiled water to the yolk, mix everything well.

We spread the pies on a baking sheet, grease with yolk and put in the oven for 15-20 minutes. The pies are very light, they remain soft even the next day. Very quick and easy to prepare, eaten even faster.

See more about baking.

The dough is wonderful - soft, tender, airy. Just very tasty. This dough is suitable for any filling.

Ingredients:

flour - 600 gr granulated sugar - 4 tbsp. eggs - 2 pcs. margarine - 50 gr (can be replaced with drain butter) milk - 250 ml (can be replaced with water + dried milk 2 tbsp) salt - 1 tsp yeast - 2 tsp (dry) vanillin - 1 tsp (you can do without it) Filling - whatever your heart desires!

Hassle free pies in 15 minutes

An excellent recipe for pies that a novice cook can easily make. Very tasty, soft-soft, prepared easily, quickly and from the simplest products.

Ingredients:

0.5 l of boiled water, cooled to 40 degrees 50 g fresh yeast 0.5 tbsp vegetable oil and 300-350 g vegetable oil for frying 1 tbsp. sugar, salt to taste, flour 3-4 cups Stuffing - any.

Cottage cheese pies with apples and raisins

Soft, fragrant, juicy pies with apples and raisins are very tasty and easy to make.

pasty low-fat cottage cheese - 150 g flour - 300 g 1 sachet of baking powder (15 g) 6 tbsp. spoons of egg liqueur (can be replaced with milk, cream, Baileys, Amaretto ...) 6 tbsp. spoons of vegetable oil without smell 1 sachet vanilla sugar(8 g) 60-70 g sugar Filling: apples - 700 g sugar - 75 g raisins - 50 g lemon juice -2 tbsp. spoons (Frozen berries + sugar are also very suitable as a filling. Berries do not need to be defrosted beforehand!)

Quick pies

The recipe is for housewives who have something to do, but also want to feed their family with pastries.

Ingredients:

2 cups of sour cream (or kefir, or fermented baked milk, or curdled milk ...) - 2 eggs - salt to taste - a little sugar - 1 teaspoon without top of slaked soda in 1 tablespoon of vinegar (if you use kefir or curdled milk - do not quench) - flour - how much dough will take (do not score dough). It turns out an impressive slide of pies. They can be reheated in the microwave or in a frying pan drizzled with oil, covered over low heat. Filling: Minced meat (any meat) overcooked with onions and mixed with mashed potatoes. The proportions are arbitrary. For this test, mashed meat is the best filling.

Small pies with yeast dough

I baked, only the dough was made thin)))) With this recipe, it still turns out lush and tender. Ingredients: 1 tbsp. kefir 0.5 tbsp. sunflower oil 1 tbsp. sugar 1 tsp salt 1 sachet (11 grams) SAF moment dry yeast 3 tbsp. flour

Toppings: 3 large potatoes 1 medium onion Salt and pepper to taste vegetable oil for frying onions 2 yolks - for greasing pies

pancakes

soft dough, juicy stuffing. From this amount of dough, 14 pies are obtained.

Ingredients:

dough: cottage cheese 200 g egg 2 pcs. sour milk or kefir 500 ml potato flakes 2.5 st. l. (can be replaced with mashed potatoes) sugar 2 tsp. salt 0.5 tsp soda 1 tsp flour 300 g vegetable oil for frying filling: chicken fillet 300 g mushrooms 100 g onion 2 pcs. sour cream 1 tbsp. l. greens salt pepper vegetable oil 1-2 tbsp. l. Cooking

Pies with meat stuffing The highlight of these pies is the filling of raw fried minced meat with onions, it turns out juicy, with rich meat flavor. Ingredients: milk 400 g butter 150 g sugar 2 tbsp. l. salt 0.5 tsp dry yeast 2 tsp flour 700-750 g filling: chopped meat 700g onion 2-3 pcs. greens tomato without skin 2-3 pcs.

Pies with eggs and green onions

Ingredients:

Flour 500 gr 200 gr butter 250 ml kefir 2 eggs 2 tsp baking powder 1 tsp salt filling: 3 bunches of green onions 6 boiled eggs Salt and ground black pepper to taste

Pies "Like fluff"

Ingredients (for 20 pies):

1 st. kefir 0.5 tbsp. refined oil 1 tbsp sugar 1 tsp salt 1p (11 grams) instant dry yeast > 3 tbsp. flour Stuffing any.

Kattami - pies for first courses (Kyrgyz cuisine)

These pies are mainly for frying, because. the dough is almost without sugar, but you can bake.

Dough: 1.5 tsp dry yeast 500 g flour 250 ml milk 1 tbsp. sugar 1 tbsp. salt Filling: whatever you want (meat, onion, mushroom is especially good). By the way, these pies stuffed with fried cracklings and onions are very tasty for sour cabbage soup or borscht, Ukrainian troublemakers will understand me.

Pogacha - Turkish breakfast pies

Dough: 125 gr. margarine 200 gr. yogurt 50 ml sunflower oil 400 gr. flour 1 sachet of baking powder 1 tsp. salt Filling: 125 gr. white cheese bunch of parsley 1 egg white

Yeast dough for pies in the oven

Pies from such a dough are soft and crispy, the dough is tender and fluffy.

Ingredients:

200 ml (1 cup) warm milk 100 ml (1/2 cup) warm water 1 heaping tablespoon dry yeast 1-2 tsp. sugar 1 tsp salt 2-3 tbsp. l. sour cream 1 tsp soda 3-4 tbsp. l. sunflower (or other vegetable) oil, odorless 70-80 gr soft butter flour, how much will take.

I would like to offer you another wonderful recipe: very soft homemade pies with potatoes. Pies are prepared very quickly and very easily, they turn out to be unrealistically tasty and satisfying. The filling for pies can be absolutely any, to your taste. And the secret of an unusually tasty, tender and magnificent dough is in its preparation: it is mixed with potato broth. Thanks to this, homemade pies are very soft, just melt in your mouth.

Ingredients:

• potato broth - 200 milliliters;
• dry yeast - 1 teaspoon;
• sugar - 1 tablespoon;
• salt - 1 teaspoon;
• flour - 2.5 cups (325 grams);
• potatoes - 3-4 pieces;
• onions - 2 pieces;
• pepper;
• greens - 1 pinch.

Very soft homemade pies with potatoes. Step by step recipe

1. First of all, we take potatoes, wash, peel, cut into four parts.
2. We shift the potatoes into a saucepan, fill with water and put on the stove so that the potatoes are cooked. When the potatoes boil, you need to remove the foam from it, and make the fire quieter - and immediately salt it so that the potatoes turn out delicious!
3. Then we take a frying pan, also put it on the fire, pour into it sunflower oil and wait for the pan to heat up.
4. While the pan is heating, peel the onion and chop finely. After the onion has been chopped, send it to the pan, sprinkle with pepper and make the fire quieter.

Advice. Pepper must be put in the onion, then it will turn out tastier.

1. Fry the onion until golden brown.
2. When the onion is fried, we put it in a separate bowl and set to cool.
3. Meanwhile, the potatoes are ready. We drain the water in which our potatoes were boiled: but we don’t pour it out - we still need it.
4. We take a pusher, and crush our potatoes to the consistency of mashed potatoes. The potatoes should turn out dry, but we do not add water or oil.
5. AT mashed potatoes add our golden onion and mix thoroughly. We also send a little black pepper and a pinch of green dill there.
6. Now we take 200 milliliters of potato broth: it should not be hot, but should be warm.
7. We will need a deep bowl: in it we will knead our dough.

• Pour potato broth into a bowl and add one teaspoon of dry yeast, a tablespoon of sugar and mix everything well.

• Then add one teaspoon of salt there, then you can safely add flour (we need 325 grams) and knead everything thoroughly. We should get such a sticky dough: immediately cover it with cling film and leave the dough for 20 minutes.

1. After 20 minutes, the dough became soft and elastic. We take 2 tablespoons of flour, pour it on the table and level it on the surface. Put the dough on flour and knead it for literally 5-7 minutes: after kneading, the dough should not stick to your hands.

Advice. So that the dough does not stick to your hands, they need to be greased with sunflower oil.

1. We divide the kneaded dough into 2 equal halves, roll out sausages from the halves. We cut each into small pieces (medium size).
2. We take one piece and stretch it with our fingers.

Advice. The edges should be thinner than the middle so that the filling does not tear the dough.

1. We take one spoonful of the filling and spread it on the dough, pinch the edges and we will get a pie. So we do with all the other blanks, then we will fry.
2. We put the pan on the stove, pour in sunflower oil, and fry the pies over low heat, on both sides, until golden brown.

So we prepared homemade pies: they turned out to be very soft and unrealistically tasty. Their aroma will not leave indifferent even the neighbors who will hear this wonderful aroma. Bon appetit, cook with pleasure and great mood! The site "I love to cook" is pleased to present to your attention many more recipes for a variety of homemade pastries.

The pride of any housewife is delicious homemade pastries! And for baking to be amazing, you need to know some secrets. And every hostess has her secrets. In this article, we have collected a large selection useful tips on the topic of how to get a golden crust, cook thick crust, consider the secrets of making puff and yeast dough and much more.

So what are secrets of delicious baking?

The first secret - we cook pastries in milk. Then it will be shiny and beautiful in color.

The second secret is that the more sugar in baking, the faster it browns. But with an excess of sugar, pies tend to burn.

Secret three - to get on closed pies ruddy gloss, before placing the cake in the oven, it is necessary to grease the top crust with beaten egg yolk.

The fourth secret is that if you pre-lubricate the pastry from yeast dough with milk, it will be more ruddy.

The fourth secret - so that the cake does not burn, and the top crust is ruddy, it is necessary to sprinkle a little coarse salt under the baking dish.

Secrets of lush dough

The first secret - so that your pastries are always soft and fluffy and remain so even the next day, you need to add diluted potato starch.

The secret of the second - before kneading the dough, the flour must be sifted. Thus, foreign mixtures are removed from it, it is enriched with oxygen and the dough turns out to be incredibly magnificent!

The third secret is that in order for the pastries to turn out lush and remain so the next day, you need to add half a glass to the dough mineral water. Or, dilute a teaspoon of salt in half a glass of water and extinguish it with citric acid or vinegar.

Secrets of making puff pastry

The first secret is the most important one! The dough must be cold before baking.

The secret of the second - directly in front of you, the baking sheet on which you are going to bake the puff pastry product must be moistened cold water. In this way ready product will be easy to remove.

The third secret is that the baking temperature of puff pastry products should be 210–23 degrees. At a lower temperature, the baked goods will dry out rather than brown. And at higher it will harden

Secrets of making yeast dough

The first secret is that we prepare yeast dough for pies in such a way that the consistency of the dough is smaller than for baked pies. Pies made from such a dough will be softer and more airy.

The secret of the second is to fill the mold for baking from yeast dough halfway, then baking from it will be more airy.

The third secret - for better baking of the yeast dough pie, lay it out on a baking sheet in a tactful way so that there are voids around the pie.

The fourth secret is that yeast dough pies should not be kept in the oven for a long time. They can dry out like this.

The fifth secret is that buns and pies made from yeast dough are baked for no more than 200 minutes at a temperature of 180–200 degrees. Pies with ready stuffing bake for no more than half an hour.

Secrets of making pastry fillings

The secret is the first - if you plan to add raisins to baking, then you need to wash it well, dry it and roll it in flour. Thus, voids will not form around it.

The second secret is when baking berry pie you can not put sugar directly into the filling. Berries will give a lot of juice. Better make the dough itself a little sweeter, and then ready pie sprinkle powdered sugar.

The third secret is to berry filling in open pie“didn’t run away” anywhere, you can stick a few pasta into the filling. Thus, the juice will rise up them.

The fourth secret - if rice is used for the filling, then add a teaspoon of vinegar to the water when cooking. Thus, the rice will become snow-white and crumbly.

The fifth secret - if cabbage is used for the filling, then it is finely chopped, doused with boiling water, then poured with cold water for a minute, squeezed and lightly fried. The cabbage will not darken and will be very tasty.

The fifth secret - so that the apples intended for the filling do not darken, they can be sprinkled with lemon juice and put in salted water for several minutes. The apple filling will be ready faster if you put a container of hot water in the oven.

The seventh secret - the dough for a pie with a filling should be rolled out very current, so that the notch in the pie was well felt.

What to do with ready-made pastries

The first secret is that immediately after the cake is ready, it is recommended to put the cake on a towel well moistened with water. This makes it easy for the cake to separate from the mold.

The second secret is to finished cake If the cake was well separated, before baking, the form must be sprinkled with semolina or greased with butter.

The third secret is to store the finished cake on the wire rack. this way the bottom of the cake will not get damp.

The third secret - so that the finished cake does not settle immediately after baking, hold it for a while in a warm place. And to make the cake crumble less, it is recommended to cut it with a warm knife. To do this, hold the knife under boiling water or over a fire.

These are the secrets of delicious baking exist. We really hope that they will be useful to you and we will be glad if you share your secrets in the comments!