How much live yeast is needed per 1 liter of milk. pies

Hi all! Today I had a pie day. Overeat is an understatement, just enjoyed the deliciousness. Maybe I will repeat with the recipe (do not beat or kick) After all, everyone posts their own recipe.

I offer for your judgment my favorite dough for pies with ANY filling. There is a minimum of trouble and products, and the result is always excellent. Since I always bake a lot, I give my layout and you yourself divide by how much you will put the dough.

DOUGH; 2 kg. flour

150 gr sugar

50 gr salt

1 liter of water

100 gr FRESH yeast

150 gr vegetable oil

Dilute the yeast in 0.5 liters of warm water. Add 3 tablespoons of flour and leave for 15 minutes.

Dissolve sugar and salt in the remaining 0.5 liters of water a little hotter (until the yeast wakes up, the water will return to normal temperature)

Sift the flour into a bowl (or a tub or a basin, however, do as you like) pour all the liquid into it and knead the dough, add oil at the end of the kneading (the oil should be at room temperature, and even better slightly warmed up, I just pour it into a glass and put the glass in a bowl of hot water), beat the dough well and cover with a towel for an hour in a warm place.

Sorry, I almost forgot - flour can be with different gluten, so if you feel that the dough is heavy, just add a little more water.

Yeast dough Recipe number 1 - not sweet

This is a savory yeast dough for savory pastries such as coleslaw or meat pie.

Milk - 2 cups.
Sugar - 1 tablespoon.
Salt - 1 teaspoon.
Butter or Margarine - 50 g.

Yeast dough Recipe number 2

This is a moderately sweet yeast dough for sweet fillings, for example, for cheesecakes with cottage cheese, fruit fillings. Very tasty also for pies with cabbage.

Milk - 2 cups.
Yeast - 30-40 g (or 1 bag of dry yeast)
Sugar - 1/2 cup.
Salt - 1 teaspoon.
Eggs - 1 pc.
Butter or margarine - 100 g.
Wheat flour - 5-6 cups.

To prepare yeast dough for 1 liter of milk - multiply my recipes by 2! There are 4 cups in one liter.

Yeast dough Recipe number 3

Sour cream or milk - 2 cups.
Yeast - 50-60 g (or 2 bags of dry yeast)
Sugar - 1/2-1 cup.
Salt - 0.5 teaspoon.
Eggs - 2 pcs.
Margarine - 200 g.
Flour - 6-7 cups.

The dough prepared according to this recipe will turn out to be rich and, when kneading, you can add lemon zest, raisins or candied fruits to it to taste.

For the preparation of yeast dough, it is preferable to use premium wheat flour. Milk can be replaced with a mixture of milk and water, and butter with margarine.

Yeast dough is prepared in a sourdough or non-squash way.

Sweet yeast dough is best prepared in the sponge method.

Yeast dough - sponge method

Dissolve the yeast in a saucepan with a little warm milk. Pour in the rest of the warmed milk (but not hot!).

Add half of the required sugar and 1/3 flour.

Mix everything thoroughly, cover the pan with a towel and put in a warm place. This is steam.

After about an hour, the dough will rise, bubbles will appear on the surface and it will begin to settle. Now add the remaining products and knead the dough until smooth. It is necessary to knead until the dough stops sticking to your hands. Now you can grease the dough with butter or sprinkle with flour and put it in a warm place to rise.

The yeast dough will be ready as soon as it has risen twice.

Yeast dough is a safe way.

Dissolve the yeast in a saucepan with a little warm milk. Pour in the rest of the warmed milk, add sugar, salt, eggs and mix thoroughly.

Add the sifted flour and knead the dough until it stops sticking to your hands. Now all that remains is to wait until the dough rises twice.

It may take a different amount of time to rise the dough, depending on the quantity and quality of yeast, air temperature. The volume of the dough should increase by at least two, which must be taken into account when choosing dishes for kneading yeast dough.

The more fluffy the dough is, the longer it will take to rise. In this case, it is very important not to miss the moment and not let the dough fall off. The rested dough will become liquid, it may acquire a sour taste and you will no longer get tasty and lush pastries.

It usually takes 1 to 3 hours to rise the dough, depending on the composition, so do not leave the dough overnight.

This mug-sieve is very convenient to use for sifting flour

The perfect yeast dough. Rules.

Regardless of the recipe and method, there are several rules that should be followed when cooking.

1. All products necessary for the test must first be put in heat so that they are not cold.

2. The liquid intended for the test (water or milk) is heated to a temperature of 30-35 0 C.

At low temperatures, yeast fungi multiply very slowly and the dough does not rise well, while at elevated temperatures, the fungi die and the dough does not rise at all. Therefore, it is desirable that the kitchen is warm enough, but not hot.

3. Flour before kneading must be sifted to remove possible lumps or accidental impurities.

Also, sifting will help saturate the flour with oxygen, which will make the yeast dough even more magnificent and tasty. It is very convenient to use a sieve mug for sifting flour.

4. It is necessary to observe the ratio of the products that make up the test.

So when changing the amount of flour, it is necessary to proportionally change the amount of yeast, liquid and muffin. The finished yeast dough is elastic, almost twice the original volume, and if you press it with your finger, the remaining depression will quickly disappear.

Now you can start shaping and baking the dough!

Let's bake pies!

When kneading the dough, you need to focus on the amount of milk.
For example, for 0.5 liters of milk, calculate the amount of other products: eggs, sugar, salt, fat, flour and yeast.

It is undesirable to arbitrarily change the dough recipe, since a violation of the composition and quantity of products can affect the quality of the dough.

If too much sugar or salt is added to the dough, it will slowly rise, and when frying, the products will brown quickly, but the inside will remain raw.
If there is little sugar, the pies are pale and tasteless.
Excess salt worsens not only the taste of pies, but also their appearance: the crust does not brown.
Too steep dough (with a lack of liquid) ferments poorly, baking turns out to be tough, and with an excess of liquid, the dough is poorly formed, spreads, the pies turn out to be flat, blurry.
If you increase the amount of yeast, fermentation is accelerated, but the dough may acquire an unpleasant yeasty smell.

1. Dough

For 0.5 liters of milk you need to take:

4 eggs,
100 grams of granulated sugar,
1 teaspoon salt
1 pack of creamy margarine,
50 g yeast
900 grams of wheat flour of the highest or first grade.

Break eggs into a bowl with a capacity of about 5 liters, add salt, granulated sugar, add melted margarine.
Slightly warmed milk is divided into two parts: pour half into a bowl, and dilute the yeast in the other part and also pour into a bowl.
Sift the flour, also pour it into a bowl, mix well and knead the dough until it leaves your hands.

Knead the dough for at least 15 minutes.

Then cover the bowl with a clean towel and put in a warm place so that the dough comes up.

When done, punch down the dough and put it back in the bowl.
Let him rise a second time, knead again and again put in a warm place.
When the dough rises for the third time, you need to put it on a clean table, sprinkled with flour.
Then, cutting off small pieces, cut the whole dough into small balls of equal size. While you are rolling the last balls, the first ones will already fit, and you can make pies out of them.

Now sprinkle your hands with flour, take a ball and make a round cake 1 cm thick out of it. You can roll out the dough for the thresholds with a rolling pin, or you can stretch or knead the dough with your fingers. Put the filling on the cake, tightly connect and pinch the edges. 2. Stuffing

Pies can be made with different fillings:

with meat;
with meat, with green onions and eggs;
with cabbage, onion and egg;
with apples
with mushrooms,
with cottage cheese.

To prepare the filling of rice with eggs, you must first wash the rice, boil it, put it in a colander so that the water is glass. Then mix rice in a bowl with chopped hard-boiled eggs, butter, salt.
Delicious and filling of cottage cheese with herbs.
Cottage cheese needs to be kneaded, salt to taste, add finely chopped dill and onion leaves and one raw egg per 0.5 kg of cottage cheese to it, mix.
If you want to make a filling from fresh cabbage, you need to chop the cabbage, pour over it first with boiling water and then with cold water, put it in a colander, squeeze it, fry for a few minutes in vegetable oil, add salt and ground pepper and use it for the filling.
Quite tasty is the filling of buckwheat porridge with liver.
Soak the liver a little in milk and fry in butter along with chopped onions, then pass through a meat grinder, salt, pepper, mix with chopped eggs and, if desired, with crumbly buckwheat porridge.
It should be borne in mind that salty meat, mushroom and fish fillings are not suitable for sweet dough, just as salt dough cannot be prepared for sweet fillings.

3. Baking

On a greased baking sheet, lay the finished pies seam down, leaving three finger gaps between them so that the dough fits freely. In this case, it must be borne in mind that the baking sheet is lubricated evenly, otherwise the pies will spread in a large accumulation of fat or burn on insufficiently lubricated areas of the baking sheet.

Then a baking sheet with pies should be placed in a warm place for 20-30 minutes for proofing, that is, so that they come up.
During this time, the products increase in volume and become lush. It is necessary to protect baking sheets with pies from drafts, which can be caused by an open door or window, so that a crust does not dry on the surface of the dough, which will make the pies taste worse.

The oven must be preheated to a temperature of 230-250 degrees.
To make the pies beautiful, ruddy and appetizing, they must be greased with a raw egg after proofing. To do this, pour the egg into a cup and beat with a fork so that the yolk is mixed with the protein. Better yet, just brush with beaten yolk.

Lubricate the pies carefully so as not to crush them, and so that the egg does not fall on the baking sheet, otherwise the pies will stick to it during baking. Try to put the baking sheet in the oven carefully, without pushing, otherwise the pies may settle.

Bake pies on medium heat for 10-15 minutes.
Baked pies should be immediately laid out on a large dish covered with paper napkins.
To make the pies tastier, they can be greased with butter when hot.
Then cover them with a clean towel and leave for 10-15 minutes.

French Russian dough pies

For the French test you need:

milk - 1 glass
margarine - 1 pack
eggs - 2 pcs.
fresh yeast - 1 pack (100 g)
sugar - 5 tbsp. l.
flour - 3 cups + 1 cup or a little more for mixing

Boil milk, turn off and dip margarine into it - you can whole, but to speed things up, it is better to cut it into pieces. Margarine has melted, add sugar. While stirring it, the milk cools down so that you can introduce lightly beaten eggs - they will no longer curdle. We don't stop stirring. Milk by this time becomes warm, and we are not afraid to dissolve the yeast. Crumble with left hand, stir with right hand.

When the yeast has dissolved, we begin to introduce flour - in small portions, and again without ceasing to stir. I warn you that the result will not be pie dough at all - it is too liquid for this, and if you also used a combine, then it’s completely. But don't let that bother you!

We put the dough in the refrigerator for 25-30 minutes.
Three or four times during this time we look into the refrigerator and crush the dough with a spoon or spatula.
After half an hour we continue the work. Pour enough flour on the cutting board and spread the dough. Gradually adding flour, bring the dough to the desired consistency.

There is no salt in the recipe. Its absence in the test is not felt in any way. But the filling should be salted in moderation or a little more. It also does not interfere with adding sugar, even if you use a bitter filling, for example, with onions. Sugar helps the dough "work".

Seems like too much yeast? But, apparently, due to their pies, they do not stale for a long time.

The filling is mashed potatoes with onions and mushrooms.
They eat pies with milk or tea.

The dough can be made ahead of time and is good after defrosting.

Yeast dough from the fridge

Yeast dough that fits in the fridge.
Convenient for any baking, it always turns out incomparably.

Ingredients:

* Milk - 0.5 l
* Yeast (fresh) - 100 g
* Vegetable oil - 200 ml
* Egg - 3 pcs
* Sugar - 4-5 tbsp. l.
* Salt (to taste)
* Flour - 7-8 stack.

Recipe:

Dissolve yeast in warm milk, add beaten eggs with sugar, vegetable oil, salt and flour.
Knead the dough.
Put the dough in a plastic bag, tie it to leave room, and put it in the refrigerator for an hour and a half (you can also overnight).
When the dough has risen, sculpt what you want!

shortcrust pastry

For shortcrust pastry, flour with a small amount of gluten is more suitable. But since under normal conditions it is not possible to check the quality of the flour, a small amount of starch can be added to the dough. It will become more crumbly.
It is very important to use high-quality fat, as it significantly affects the taste of the dough. Natural butter with a fat content of 82% is best suited. Depending on the recipe, the butter is used chilled or softened, but never too cold or melted. Friability and plasticity also depend on the oil. If there is less oil than needed, the dough will turn out dense and hard.
To make the dough more crumbly, you can use only egg yolks (baking powder is not necessary in this case).
The layer of dough during baking must have the same thickness, otherwise it will bake unevenly.
The finished dough should be put in the refrigerator for at least half an hour, so that it is easier to roll out and so that it does not crack during baking. If you suddenly change your mind about baking a pie, don’t worry, shortcrust pastry can be stored in the refrigerator for up to three days, or you can even freeze it.
Shortbread dough does not need to be kneaded for a long time: it will lose its plasticity, and the pastry will turn out to be tough.
Before baking, shortbread dough can also be laid out in a mold and put in the freezer, then it is less likely that it will “slip”. To prevent the sides of the dough from moving out, you can put baking paper and beans on the bottom of the mold directly on the dough.
Best of all, the dough sets in the oven with convection and a high temperature of 200-220 degrees.

Shortcrust pastry (basic recipe for sweet pie)

Ingredients: 2 cups flour, 200 g butter, 0.5 cup sugar, 1 egg (800 g dough will be obtained). Cooking. Mix flour with sugar. Put the pieces of butter and grind the butter with the flour mixture. Add the egg and quickly knead with your hands until a homogeneous mass is obtained.

Puff pastry

Puff pastry is made from flour, salt, water, butter (or margarine). When baking, it should disperse into many layers. "Lamination" is achieved by a special method of kneading:

butter is “rolled” in layers into a base of flour and water, then rolled out, folded, frozen and the operation is repeated 4-5 times.

Puff pastry without yeast
Ingredients:
3 cups flour (may need more), 1 egg, about 200-220 ml water, 200 g butter, 1/4 tsp. salt, 2 tsp vinegar 9%. Cooking.
Mix egg, water in a bowl, add salt and vinegar, stir. Pour in the flour gradually, knead a dense, but plastic dough. After wrapping the finished dough in a film, leave it for 30 minutes or 1 - 2 hours at room temperature.
Remove the butter from the refrigerator, cut into cubes, add flour (50 g of flour per 200 g of butter, 75 g of flour per 300 g of butter), mix everything, preferably with a combine.
Transfer the mass to a film or parchment paper. Cover with a second sheet of film and roll out a thin pancake. Place in refrigerator for 20 minutes.
The next step is to combine the dough and butter. To do this, roll out the dough with a thickness of 5 - 7 mm. Arrange an oil pancake on it so that it occupies 2/3 of the territory closer to one edge. The edge of the butter pancake should not be flush with the edge of the dough layer, indent 1 - 1.5 cm. Place the free 1/3 of the dough on the butter pancake and pinch the side edges. Now close the “envelope”: cover the top of the dough with the oil part and pinch the edges, put it in the refrigerator for 15-20 minutes.
The next step is to roll out the dough. When rolling out the puff pastry is placed with the short side facing you. You need to roll out with quick movements and in one direction. Fold the dough three times before each rolling. Triple folding: turn the dough with the wide side towards you, tuck the left third of the dough up, and cover the dough with the right. After the dough is rolled out into a layer of 8 - 10 mm and again folded in triple addition. The maximum number of possible rolls is 4. If the dough has warmed up after rolling, it should be put in the refrigerator for 15 - 20 minutes.

Since the classic puff pastry requires a lot of time and remarkable physical strength, at home they often use simplified recipe.

In this case, chopped cold butter is kneaded directly into the dough.
For a quick puff pastry, you need to sift the flour (6 cups), saturating it with oxygen. Then add 1 teaspoon of salt and grate 600 g of cold hard butter on a coarse grater (margarine is cheaper, but worse). Mix everything thoroughly and rub the mixture again until a homogeneous fatty mass is obtained.
Then separately beat 1.5 cups of cold water (or milk) with 4 yolks, pour in 1/2 teaspoon of diluted citric acid, mix well and carefully begin to pour this liquid into the butter and flour.
You should get a homogeneous plastic dough. The finished dough must be wrapped in a film and put in the refrigerator for a couple of hours.

Adviсe

You need to cook puff pastry in a cool room (17-20? C).
Butter or margarine must be cooled to a temperature of 15-17? C, but not lower. If the oil is too cold, it will crumble when rolling and will leak out when baking. The dough itself must also be chilled.
Baking trays for puff pastry should be greased with cold water, not grease.
You need to cut the dough only with a well-honed knife so as not to break the layers.
The edges of puff pastry should not be brushed with yolk before baking - this may prevent the dough from rising.
Before baking, the dough can be pricked in several places with a knife so that there are no blisters.
Puff pastry is not recommended for storage, as its taste deteriorates.

Dry yeast dough

1 sachet dry yeast
2 cups warm water
2 tsp Sahara
1 tsp alcohol
4 cups flour
3 - 4 tbsp. tablespoons of vegetable oil
sugar - to taste

Dilute 1 bag of dry yeast in 2 glasses of warm water, with the addition of 2 tsp. sugar and 1st tsp. any alcohol.
When the yeast is suitable, add 4 cups of flour, 3-4 palms of vegetable oil, salt, sugar to taste (1 tablespoon of sugar and 2 pinches of salt, if the filling is sweet, then add more sugar) and knead the dough. The dough should be elastic and not stick to your hands.
Put the dough in the refrigerator for 30 minutes.

Pies in five minutes

(recipe for sloths)

Ingredients:

- 4 tbsp. flour (sometimes you need a little more, because flour is different)
- 2 tbsp. l sugar
- 1\2 tsp salt
- 2 tbsp. l. sunflower oil
- 500 ml. milk (you can warm it, you can do it straight from the refrigerator, I tried it anyway, the result is the same)
- a package of dry yeast 11 gr. (for example, a small bag of SafMoment)

Cooking:

Stage 1.
Mix all ingredients until smooth. Fold the resulting mass into a bag and put in the refrigerator for 2 hours.
ALL! Stage 2.
After two hours, you take the dough out of the refrigerator, lightly crush it in flour and make pies with any filling. The dough is soft, does not stick to the hands, molds well and the pies do not fall apart. It can also be used for all types of pies and pizza.

So, at the request of the workers, I give the basic yeast dough recipe that I use. That's how my grandmother taught me. When I tried to tell her that they say this and that is written in the book, she told me: "Do you like my pies? So listen." I obeyed and have no regrets. I still obey :) This is a good fulcrum, then it will vary a lot depending on what you are going to do and in general what products you have. I’ll also write how I make it, for those who have never taken yeast dough before.

Basic principles of yeast dough:

1. Yeast must be fresh.
2. The more muffin dough (butter, eggs, sugar) is put into the dough, the more yeast should be taken. In smart books they write that "For the preparation of dough, yeast is consumed from 20 to 50 g per kilogram of flour."
3. In the kitchen where the dough is made, it should be warm and there should be no drafts. Yeast loves heat.
4. The dough needs to be kneaded well, patience is very important here :)

So proportions. From this amount, I get somewhere around 14-16 cheesecakes or buns OR 2 rolls. I use this dough for sweet and savory pastries. We love that the dough is sweet even in savory pies / pies. If you don't like it, then just reduce the amount of sugar.

for 0.5 liters of milk (better than kefir) - now I began to take somewhere around 0.75 liters of milk and still the dough rises perfectly. Our yeast is thermonuclear.
50-60 g fresh yeast (~3 sachets x 7 g dry)
4 - 5 tablespoons of sugar
100 g butter
2-3 eggs
1/2 teaspoon salt
enough flour to make a soft dough (~3 - 4 cups of flour)

2 tablespoons of vegetable oil - for kneading.

First you need to check the yeast. Heat half of the milk (the milk should be warm, but not hot. I put it in a bowl in the microwave for 30 seconds). Put or pour yeast and a spoonful of sugar into milk. Mix everything well and put in a warm place for 15 minutes. A cap should form in the bowl. If it is, the yeast is fresh and you can start, if it is not there, then the dough is canceled or you need to urgently run to the store (now to another, since the first one sold you not fresh yeast) for a new batch.

We proceed to the main process, melt the butter and cool. Never use hot oil. You will kill the yeast and the eggs will curdle! (Yes, yes, I know, the yeast is alive and we will kill them anyway, but they do not hurt).

In a large bowl, sift part of the flour - 2 cups, sugar and salt. Add eggs, COOLED butter, the rest of the milk (it should also be heated) and yeast with milk. We mix everything well. The dough should not be liquid, but not very thick either.

Sprinkle a clean table with flour and put the dough on it. (on a table it is much easier to work than on a board, since there is never a big enough board in my opinion :)). We begin to knead slowly, gradually adding flour. When you reach the desired consistency, remove the flour so as not to accidentally add more. The dough should be soft and slightly sticky to your hands. It is better not to add flour a little, than to pour it. If there is too much flour, the finished products will be dry. If the dough sticks to your hands or the table, pour a little vegetable oil on your hands and table and continue kneading until it becomes elastic and stops sticking to your hands and table. This process takes 10-15 minutes.

Now you and the dough need to rest. Put the dough on a board or in a large bowl (if the bowl is aluminum, it is better to tighten the bottom with cling film), sprinkle the top with flour, cover with a towel and put in a warm place. When you see that the dough has doubled in size, flatten it out and put it back in a warm place. How to check that the dough has risen to the end? Press down on the dough with your finger. If the indentation remains on the dough, then the dough has reached the limit, if it rises back or tightens, then the dough has not yet come up. When the dough rises a second time, you can start baking, or you can let it rise again.

How much live yeast is needed per 1 liter of milk. pies

More on the topic

COMPOUND

OPARA

3 tablespoons of flour, 1 teaspoon of sugar, 0.5 cups of water, yeast (19g Dr. Otker dry yeast or 15g SAF-moment dry yeast or 67g fresh yeast)

DOUGH

1 cup liquid (milk or water or whey), 1~1.5 tsp salt, ~1/4 cup sugar, 0.5 cup vegetable or melted butter (110~120g), 2 eggs, 6~6.5 glasses of flour