Composition / ingredients
Cooking method
This dough gives a very fluffy and soft pastry, I use it both for pies and for large pies.
First make a sourdough - mix all the ingredients from the "sourdough" group and let the yeast "swell": rise and bubble. It takes 10-15 minutes.
Then mix the sourdough with egg, butter, flour. Add a pinch or two of salt and leave the dough in a warm place, covered with cling film and a towel.
After an hour, beat the dough and let it rise again.
And then start modeling pies with any filling - I did it today with cabbage fried with onions! Bake in a heated oven, and I put a baking sheet with egg-greased pies in a cold oven, turn on the oven at 160 degrees - the pies will rise by themselves during the heating of the oven.
Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pressed yeast - 109 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
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
