Delicious pastries can be made without eggs, natural butter, dairy products.
Excellent lean yeast and puff pastry for pies, pies and dumplings turns out to be no less tasty, airy, varied.
The place of dairy and fermented milk products is taken by vegetable (lean) oil, sparkling water.
From delicious lean, yeast and puff pastry for pies, pies and dumplings, delicious delicious products are prepared with and without filling, with icing and various “toppings”, fry pancakes, bake crispy cookies.
To master the secrets of making such a text must not only those who want to fast. If a baby allergy grows in a family, lean yeast and puff pastry for pies, pies and dumplings are simply irreplaceable. Those who adhere to the vegan world view will be able to enjoy baking and vegetable dumplings.
Lean dough - general cooking principles
To prepare lean yeast and puff pastry for pies, pies and dumplings, you can use dry or pressed yeast. In this case, you get yeast air dough. It is made on the brew or straight way.
In the first case, you must first obtain a yeast base with a high froth. More simple, straightforward, method allows to obtain lean yeast and puff pastry for pies, pies and dumplings quickly, simply, without unnecessary trouble and worries: will it rise?
In any case, to obtain lean yeast and puff pastry for pies, pies and dumplings, you must first mix the dry ingredients, and then gradually introduce the liquid, kneading the elastic mass. But dry ingredients (sugar, yeast, salt) should be dissolved in water beforehand.
After kneading, the dough must "rest" - lie down a bit in a cold place or, conversely, warm.
Lean Pastry Dough
Pasties from lean dough can be fried in vegetable oil or baked in the oven. Using yeast makes the dish airy, tasty. It will not differ from the usual baking.
Ingredients:
• white or whole grain flour (3 cups.);
• an ordinary glass of water heated to body temperature;
• packaged active yeast;
• a pair of tablespoons of sugar (regular table);
• 4 table. spoons of any plant. oils;
• a teaspoon of medium grinding salt without a slide.
Cooking method:
Mix with sifted flour in the required amount of salt.
Dissolve a bag of active freshly packaged yeast in water.
Pour sugar into water, mix until completely dissolved.
Gradually add the liquid to the flour, knead the dough first with a wooden spoon, then with your hands.
If necessary, add flour, giving the mass the necessary elasticity.
Knead vigorously until the mass begins to loosen freely from the hands.
Leave in a bowl, covered with a cotton or linen towel, or cork the bowl with a clear film for food purposes.
Rearrange in the heat, wait for the rise.
Knead it up, leave it warm again.
When it rises a second time, start cooking cakes with any lean filling.
Lean yeast dough
Universal yeast dough is suitable for any baking. It will make wonderful sweet and unsweetened buns, pies, pies, cakes.
Ingredients:
• kilogram of white flour;
• warm water (two and a half faceted glasses);
• sugar (three tablespoons);
• packaged yeast (one pack);
• dessert spoon of salt;
• natural oil (olive, sunflower, flax, etc.) - 6 table. spoons.
Cooking method:
Heat water in a saucepan (not higher than 38 degrees).
Pour water into a separate container.
Pour active yeast, granulated sugar, medium-sized salt, stirring, dissolve all the ingredients.
Sift flour into a wide bowl.
Pouring a little liquid, knead the dough.
At the same time with each portion of yeast water pour a spoonful of butter.
Knead the dough with greased hands.
Knead for at least ten minutes to make the mass as homogeneous as possible.
Cover the dough with a towel or close under a film, leave it warm for an hour.
When the mass increases two times, knead it, knead again for about five minutes, immediately use.
Lean pastry for pie
Fine pies with different lean fillings, sweet, vegetable, berry, mushroom or poppy seeds can be prepared according to the recipe below. Please note: “live” pressed yeast is used, and the finished product must be in the refrigerator for at least ten hours. By adding the appropriate spices to the dough, you can make the pastries more saturated to taste.
Ingredients:
• water body temperature (about one and a half glasses);
• a lump of pressed yeast (50 grams);
• odorless vegetable oil (180 ml, or faceted glass not filled up to the top);
• medium ground salt (table. Spoon);
• a quarter cup of granulated sugar;
• kilogram of white or whole grain flour.
Cooking method:
Pour the yeast into the water, then dissolve the granulated sugar in the yeast water, a measured amount of salt.
Immediately measure the desired amount of oil, pour into the yeast water.
Knead the hands with a soft, rather sticky dough.
Cover the container with foil or a lid, put it in the refrigerator, preferably at night.
Wait for the rise of the test is not necessary. Taking it out of the refrigerator, you can immediately bake a pie.
Lean puff pastry
Such a “lean” recipe turns out to be tasty, easy to use. Fantastic friable puffs, pies, "tongues", rolls are made from it.
Ingredients:
• half a glass of water;
• equal amount of vegetable oil (optional);
• generous dash of salt;
• two glasses of white flour.
Cooking method:
In a skillet mix water and oil.
Pour the resulting emulsion into a separate container.
Salt the sifted flour.
Add flour to the oil emulsion, kneading elastic dough.
Leave the finished product for half an hour under a wrap or napkin.
After half an hour you can lay out the dough on a wide board sprinkled with flour. Roll out a thin dough sheet with a rolling pin.
Spread a few drops of olive oil over the surface.
Gently fold the formation inward with an envelope, roll out again.
Repeat the “grease - roll” process four more times.
Use immediately or put in the fridge.
Lean dough for dumplings
Tasty lean dough is elastic and tender. It can be rolled out very thinly or thicker as you like. Any fillings in dumplings from this test will be eaten with a bang.
Ingredients:
• three glasses of white flour (can be mixed with whole grain, oat, soy);
• an ordinary glass of water (you need boiled cold);
• a generous spoonful of salt with a hill;
• any oil (two tablespoons), preferably olive.
Cooking method:
Sift flour, mix with salt.
Pour water.
Knead sticky, fairly liquid dough.
Leave the mass for half an hour so that the flour swells well.
Knead elastic dough for a minute.
Pour in oil, continue kneading until returning to the stickiness test.
Put the dough in the refrigerator for two hours. It settles down, becomes homogeneous, it needs to gain elasticity.
Lean dough without yeast
Lean dough without yeast is prepared easier and faster than yeast, without a lifting step. Immediately after kneading, you can bake or fry.
Ingredients:
• take two glasses of warm water;
• a teaspoon (without slide) of baking soda;
• three tablespoons of vegetable oil;
• a teaspoon (without top) of salt;
• the amount of flour sufficient to produce an elastic, not tough dough (about three to four glasses).
Cooking method:
Sifting flour, mix soda with it.
Dissolve the salt in the water, then pour the oil.
Pour the liquid into the container for kneading, pouring flour, knead elastic dough.
It should make a pleasant, rather dense mass.
After kneading, you need to let her rest at room temperature for about half an hour.
Lean shortcrust pastry
From the tender dough prepared according to this recipe, you get excellent sweet, fresh, salty pastries. Her success is in the use of ice water. Shortbread dough is universal, suitable not only for cookies, but also for pies, pies, pies.
Ingredients:
• 150 ml of ice water;
• half a teaspoon of salt;
• 150 ml of any vegetable oil;
• two and a half (three) cups of white flour;
• sugar (only for the sweet version of the test) - two spoons.
Cooking method:
Clean water for half an hour in a freezer.
Pour salt into the water, stir.
Pour oil into the water.
Beat the emulsion vigorously from a mixture of water and oil. A white foam should appear.
Mix flour with sugar.
Pour the oil emulsion into the flour mixture gradually.
Knead a thick dough. Add flour if necessary.
Lean dough on rice broth
Very original version of the dough, from which you can bake delicious airy buns. They remain soft and fresh for a long time. Optionally, in the dough, you can add dried onion powder, onion and green. A great option for breakfast or lunch - to borscht.
Ingredients:
• one hundred grams of rice;
• half a liter of water;
• three hundred grams of white flour;
• one hundred grams of whole grain flour;
• a tablespoon of soy sauce;
• four tablespoons of oil;
• one and a half tea boats of dry active yeast;
• half a spoonful of salt;
• a large spoonful of sugar.
Cooking method:
In a small saucepan, boil the rice, fill it with the specified amount of water. Drain the broth and cool to a temperature of 40 degrees. The output of the finished broth should be at least 230 ml.
Pour oil, soy sauce into the broth, mix.
Introduce sugar, juice, onion powder (optional), yeast into flour.
Pour in liquid, knead elastic, fragrant dough.
Remove under the film for an hour and a half - for lifting.
Buckwheat lean dough
An original recipe for fragrant lean dough with a pleasant buckwheat note. From such products excellent pies with mushroom filling come out.
Ingredients:
• 350 grams of premium white flour;
• 4 table. spoons of buckwheat instant cereal;
• packaged yeast;
• dessert spoon of sugar;
• half a spoonful of salt, preferably finely ground;
• one large spoon of oil;
• standard glass of boiling water.
Cooking method:
Pour buckwheat flakes with boiling water, leave for five minutes.
Stir the yeast in warm, slightly above body temperature, water to froth.
Mix flour with sugar, medium grinding with salt.
Pour in yeast, swollen flakes, inject flaxseed or buckwheat oil.
Quickly knead the flavored dough, cover with a napkin, wrap, towel.
Leave to climb for an hour and a half.
Lean dough "Vanilla"
Excellent, thinly rolled dough from which crispy pastries will turn out. It is prepared very easily.
Ingredients:
• a pound of flour;
• standard glass of water;
• 3 table. spoons of sugar;
• two sachets of yeast;
• 2 table. spoons of butter;
• a little vanilla (literally a pinch);
• one third of a spoonful of medium salt.
Cooking method:
For sponge mix fresh, active yeast with warm (mandatory) water, two spoons of white flour, sugar.
Opara should rise by fifteen minutes.
Mix sifted, flour flour gently with fine salt.
Add butter, two-thirds of the flour mixture, vanillin to the dough.
The consistency of the dough, as if pancakes were planned.
Pour the remaining flour on the work surface, put the dough, knead until it stops sticking. Add flour if necessary.
Transfer the dough into a sealed bag, tighten and lower tightly into a deep container with ice water.
Twenty minutes later, when the bag of dough floats up, it can be considered ready.
Lean dough on a dough
An airy, lush dough is obtained in a pairing, the most troublesome way. You can delight your family with cakes, rolls, and buns. Preparing such a product is troublesome, but the result is worth it.
Ingredients:
• six hundred grams of white flour;
• one hundred ml of oil;
• 25 grams of pressed fresh yeast;
• dessert spoon of sugar;
• an ordinary glass of water;
• two teaspoons of salt, preferably medium or small.
Cooking method:
In a small amount of warm clear water, dissolve the fresh, easily breaking yeast on the plates, then dissolve the sugar.
Introduce a little white sifted flour (a spoon or two), mix, put to rise next to the battery or a working oven.
Twenty minutes later, sprinkle salted brew, spoon ½ part flour, cold water, medium or fine salt.
Knead the dough quickly.
Remove for an hour in the heat.
Pour on top of the butter, add the remaining flour, knead thoroughly.
Again, remove for lifting thirty or forty minutes.
Lean dough on sparkling water
Wonderful lean pancakes will turn out lush, airy, if you knead the batter in strongly sparkling water. They will rise in a frying pan without kefir and will be no less tasty.
Ingredients:
• 2 stacks. white flour;
• sugar to your taste;
• three glasses of sparkling water;
• 0.5 cups of oil;
• spoon baking powder;
• one teaspoon salt of medium grinding.
Cooking method:
Sift the usual white flour of the highest grade, put sugar over the hill, salt a little, put the baking powder and mix until smooth with a spoon or fork.
Pour in soda, constantly vigorously stirring the dough. Lumps to break.
Pour in oil, mix well and set aside for ten minutes.
Lenten dough "Chopped dumplings"
Such a product is an alternative to regular dumplings. It will turn out elastic, moderately tight, goes well with any filling for dumplings or dumplings.
Ingredients:
• two glasses of white flour;
• three-quarters cup of boiling water;
• 2 table. tablespoons of any vegetable oil;
• medium or fine salt.
Cooking method:
Sift the flour.
Pour salt into flour, mix.
Pour the oil.
Boil water and immediately pour it in a thin stream into the flour.
At the same time, stir the dough very vigorously with a fork.
Sprinkle flour on a wide board, put custard dough on top, vigorously knead the mass.
Cover with foil, leave to rest for fifteen minutes.
Lean dough on soy milk "Vegetarian"
A good solution for vegetarians, vegans, and people with an allergy to milk protein is dough in soya milk. Vegetarian pastries pleases excellent taste, and yet it is more useful due to oatmeal. An ideal product for baking bread, rolls, cakes, pies, frying pies.
Ingredients:
• two and a half cups of plain white or whole grain flour;
• the same glass of oatmeal;
• 3 spoonfuls of baking powder;
• two generous tablespoons of granulated sugar;
• 450 ml of soy store milk;
• the same amount of vinegar;
• a pinch of soda;
• salt (spoon without top);
• spices (optional): paprika, caraway seeds, ground coriander.
Cooking method:
Pour baking powder into half the norm of soy milk.
Beat everything well.
Immediately pour the second part of the milk, pour in the spices (optional). Mix well.
Sift flour of both varieties separately.
First, in wheat or whole grain flour. Mix thoroughly. The mass should resemble batter for pancakes.
Set the dough for ten minutes.
Add flour from milled oatmeal, granulated sugar, mix.
Leave the product alone for half an hour.
Lean pastry - tricks and tips
- Straight line dough is more sensitive to medium temperature. Therefore, where the dough is being fermented, the dough rises, the slightest drafts are unacceptable, otherwise the quality of baking will seriously deteriorate, it will fall off.
- Flour of any grade and quality used for lean yeast and puff pastry for pies, pies and dumplings must be sifted through a special mug, colander or sieve. It will be tastier due to the saturation of flour with oxygen. It is especially important to observe this rule for yeast dough: the yeast will start working faster, the dough is guaranteed to rise.
- To properly dilute the yeast, you need to mix warm water with a spoonful of sugar. Fresh yeast needs to be poured so that only a little water covers them. In this case, you get a wonderful foam "cap".
- In order for the yeast to roam well, the temperature in the room must be no higher than thirty degrees. If the room is hotter, then the blocking processes will stop.
- If the room is very cold and you cannot find a warm place for proofing, you can type warm water in the bathroom and immerse the container with the dough there.
- Lean yeast and puff pastry for pies, pies and dumplings are perfectly and simply kneaded in a bread machine. The ingredients listed in the recipe, you need to fall asleep in the container in the sequence indicated in the instructions.
- The perfect dough should not be dry, otherwise it will lose elasticity. If the flour is too thin and the dough is very tight, you can fix the situation with warm water and oil.
- For the convenience of working with the finished dough, the hands can be oiled. The product will no longer stick to your fingers, you will not have to mix the flour, as a result the dough will turn out not too dry, tight.
- To make sure that the dough is ready with yeast, you need to make a notch in it with your finger. If the groove did not spread after five minutes, retained the shape, the dough is ready.
- If you could not use all the lean yeast and puff pastry for pies, pies and dumplings, you need to carefully wrap it with cling film and put it in the freezer.
- It is impossible to knead for a long time lean yeast-free dough, otherwise the baking will not be crumbly.
- The more oil in the dough, the more crumbly will bake.
- Bake the lean dough to a low temperature (from 180 to 200 degrees) and a maximum of forty minutes.
- If there is no soda for making fritters from the lean test, you can replace it with hot water. High temperature will increase the stickiness of flour.
- Dumplings made from lean choux pastry should be cooked for no more than four minutes from the moment of ascent. Otherwise, they just boil out. From this dough, you can fry pasties with a lean filling.
- Lean yeast and puff pastry for pies, pies and dumplings practically does not differ from traditional variants. Cooking is just as easy, and eating is very tasty.
