Composition / ingredients
Step-by-step cooking
Step 1:
How to make pies with rhubarb in the oven? First of all, prepare the dough. Prepare the products for him. Milk is suitable for any fat content. Instead of butter, you can take margarine or cooking fat. Pre-sift the flour.
Step 2:
How to make dough? Mix dry fast-acting yeast with flour. If you are not using fast yeast, then use them according to the instructions on the package.
Step 3:
Melt the butter in any convenient way.
Step 4:
Dissolve sugar, salt in milk, add melted butter.
Step 5:
Combine dry and liquid ingredients, mix.
Step 6:
Knead the dough for 10-15 minutes until smooth, it should stop sticking to your hands, become smooth and elastic. If in the process of kneading the dough seems too steep to you, add a little more milk, too liquid — flour.
Step 7:
Form a ball of dough, put it in a bowl and cover with a towel. Leave to approach in a warm place for 1 hour.
Step 8:
Meanwhile, prepare the filling. Prepare the products for her. Wash and dry the rhubarb stalks. The amount of sugar will depend on your taste.
Step 9:
How to make the filling? Free the rhubarb from the upper film and hard veins.
Step 10:
Cut it into random pieces.
Step 11:
Put it in a saucepan, pour in quite a bit of water.
Step 12:
Add sugar (I advise you to put half a portion of sugar first, and then taste it).
Step 13:
Put a pot of rhubarb on a low heat and bring to a boil.
Step 14:
Boil the rhubarb over low heat until soft, about 3-4 minutes. At this stage, try the filling with sugar and add to taste. I must say that rhubarb is quite sour, and a lot of sugar may be required. Rhubarb will release juice when cooking.
Step 15:
At the very end, add semolina to the filling, stir, let it boil and then remove from the heat. The filling will immediately thicken, and when it cools down, it will become even thicker.
Step 16:
The filling is ready, leave it to cool.
Step 17:
After an hour, the dough should double in volume.
Step 18:
Knead it and divide it into small pieces, about the size of a chicken egg. Roll a ball out of each piece.
Step 19:
Mash each blank with your hands or roll it out with a rolling pin into a flat cake.
Step 20:
Put some filling in the middle.
Step 21:
Fasten the edges well, forming a pie.
Step 22:
Place the pies on a baking sheet covered with baking parchment and greased with vegetable oil seam top — this is an additional guarantee that the filling will not leak out. Turn the oven on the weakest heat (50 ° C) and put a baking sheet in it for proofing for 10-15 minutes.
Step 23:
Then bake the pies at 180 degrees until golden brown. The baking time depends on your oven, I had the pies ready in 35 minutes.
Step 24:
Sprinkle the cooled pies with powdered sugar.
Step 25:
Bon appetit!
These pies inspired me with memories from my childhood! My beloved grandmother cooked similar dishes for me. Unfortunately, the recipe has not been preserved, but thanks to the vastness of the Internet, I found very close to the original! If you have ever cooked pies with rhubarb, then you probably know that it tries to leak out of the pie! With this filling, this problem is not worth it! Try it!
Butter can be melted in the microwave or in a water bath.
How to melt butter in the microwave?
Cut the butter into small pieces and place it in a special container. To prevent the oil from splashing when heated, cover the oil vessel with a paper towel. The oil should be melted either at the lowest power or in defrosting mode. At first, five seconds will be enough. Next, if the butter has not melted yet, set it again for 5 seconds and start the microwave. Repeat the process several times until the desired result.
How to melt butter in a water bath?
You will need two containers of different diameters. Pour water into a large one and put it on the stove. Place the smaller container on top so that it is submerged in water by about half. Put the sliced butter into it. Under the influence of boiling water, the oil will begin to melt. Stir the oil slightly to speed up the process. As soon as the pieces of oil are completely dissolved, remove the container from the stove.
Important! Using dry yeast, it should be borne in mind that they occur in two forms: active and instant (read the instructions carefully before use!).
Active dry yeast looks like beads or small balls. Before applying them, they must be brought out of "sleep mode". To do this, the active yeast is diluted in warm sweet water, milk or whey. The resulting bubbles, foam or "cap" indicate that the yeast is ready for further use. Active dry yeast must be brought to complete dissolution in the liquid, otherwise, due to the remaining grains, the dough may not rise and the baking will be spoiled (yeast grains that have not dissolved in the liquid and got into the dough will no longer disperse on their own, which means they will not work).
Instant dry yeast is easier to use. They do not need to be activated before use. Such yeast, along with other ingredients, is simply added to the dough. As a result, the baking time is reduced.
It should also be remembered that both types of dry yeast may differ in their activity from different manufacturers.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Semolina - 340 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Rhubarb - 13 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Powdered sugar - 374 kcal/100g
- Dry yeast - 410 kcal/100g
