The dough can be of different types: yeast, puff pastry, biscuit, shortbread, cottage cheese, pastry, unleavened, simple, etc. Before you prepare the dough, decide what you need: they all differ in technology and cooking time, the composition of products and the type of dishes for which they are intended. For example, for fried pies, the usual dough without yeast is suitable, for buns – butter, for pies – any of the above, including unleavened, if it is unsweetened pastries.
For a well-prepared dough at home, concentrate on choosing the right flour. For dishes that require pomp, lightness and lightness, flour of the highest grade is necessary. For those that are simpler, the first or second grade is suitable. Wheat flour is used more often in baking, but recently housewives like to combine it with other types or even replace it with rye, corn, oatmeal – due to lower calorie content and higher digestibility.
Also, you should always sift the flour twice, even if you are cooking something simple like tacos tortillas or lasagna sheets. This is a necessary habit for a good cook. Also, all dry ingredients are mixed with each other, then all mixed wet ingredients are added to them. This can happen the other way around, it all depends on what a specific test recipe requires at home. Mixing is carried out in small portions, gradually. With this approach, the dough is saturated evenly, there are no lumps.
Always knead the dough clockwise, collecting it from the edges to the center. This will greatly simplify the cooking process. Roll out the rolling pin, if it is required, sprinkle with flour, the same with a table or board. If you knead with your hands, lubricate them with vegetable oil – the dough will not stick. The airiness of the dough is given by yeast, soda and baking powder. Soda can be extinguished in any acidic liquid: vinegar, lemon juice, kefir – this will save your baking from an unpleasant soda taste.
These pies are just a lifesaver! And at a feast, and in the world, and for lunch, and for dinner, and for a snack, and for evening tea. Guests will definitely ask for the recipe.
A pie with canned fish and broccoli cabbage is perhaps one of the most favorite unsweetened pies in our family. Because it suits your preferences and your wife, who loves canned fish, and my broccoli is respected. Cooking will not take you much time, and the pie will turn out juicy, satisfying and delicious.
The pie turns out to be very satisfying, the filling is tender. The dough is excellent, I really liked it – elastic, fits comfortably into the mold. The filling turns out delicious and satisfying! It’s amazing! All friends are delighted!
A pie with a delicious and delicate cheese and cream filling. Feta cheese does everything here – it salts and adds sour cheese. It is done quickly and easily. Be sure to try to cook this pie.
Girls, this is the second time I bake this pie, but my family and I really like it. The pie turns out to be extremely tasty and juicy. Such juiciness is given by broccoli and cottage cheese. I recommend cooking it – you won’t regret it!
Yesterday I tried a very delicious custard pie and broccoli – so delicious that I couldn’t stand it and asked the chef. The result is in front of you. Of course, there are many recipes for this pie on the site, including broccoli, too, but this is not. I liked the minimum of product names here (nothing superfluous), a thin crust of delicious dough and a lot of fillings.
I continue to master the wonderful book Practical Encyclopedia “Homemade bread” and offer you a recipe for bread with garlic, dry herbs and walnuts. My friends, what a fragrant bread turns out… Words cannot express it! Try it, it’s very tasty.
What a wonderful airy bread! Soft, tender crumb and fragrant toasted crust! Mmmm… It’s amazing! I recommend it, dear chefs! There is nothing complicated in cooking, the most difficult thing is to wait for these 30 minutes of baking. I can’t stop looking at these puffs while they cool down.
