Every housewife wants to learn how to bake delicious pies. But they do not always turn out soft or dry out the next day. What secrets do you need to know when baking and what do professionals do to make a soft cake from any dough?

soft pie

Ingredients

Margarine 1 pack Dry yeast 1 pack Milk 1 stack Flour 4 tbsp Sugar 2 tbsp eggs 3 pieces)

• Servings: 4
• Cooking time: 4 minutes

Soft Pie Recipes

Fragrant, delicious pastries can be made from yeast, sand or kefir dough. But most often at home, housewives bake pies from yeast or kefir dough. Pie recipe from yeast dough.

You will need:

1 pack of margarine;

1 pack of dry yeast;

1 st. milk;

3-4 st. flour;

2/3 st. Sahara;

Yeast is diluted in warm milk and eggs mixed in a separate bowl with sugar are added to them. Gradually add flour, kneading the dough with a spatula or spoon until it begins to lag behind. Ready dough put in the refrigerator for 3 hours. At this time, you can prepare the filling and proceed to the formation of pies.

To get a delicious soft cake, after you put it on a baking sheet, let it stand for 20-30 minutes. The dough will rise and become fluffy after baking.

Kefir dough pie recipe

You will need:

3 art. flour;

1 pack of dry yeast;

1 st. kefir;

0.5 st. vegetable oil;

Salt, sugar.

Kefir mixed with butter is slightly heated over low heat, salt, sugar, egg, flour are added to the mixture and the dough is kneaded.

After it has stood for 40-50 minutes, you can start baking. Try to use this recipe, the cake will turn out not only tasty, but will also be airy even the next day.

How to make pies soft: secrets and different ways

Not always pastries are airy and lush. And often, after cooling, the cake quickly becomes stale and covered with a hard crust. Some housewives simply do not know how to make pies soft, and therefore their pastries are not always tasty. To make the cake delicious even when cold, try to resort to some tricks:

For the dough, use milk, not water;

Yeast must be fresh;

Do not knead too tight dough;

If there is no milk, take sparkling water for the test;

Do not put the cake in an unheated oven.

The main rule of pies: be sure to grease the top crust and sides with melted butter, cover the pastry with plastic wrap, and cover the top with a kitchen towel. So, your pies will turn out very soft, fluffy and tasty even after cooling.

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Many people have a question - how to cook soft pies, so that they are soft and airy? In fact, everything is simple. More difficult than cooking. Let's cook these together, light as fluff, soft pies in the oven. If something is not very clear, there is always a video recipe below.

We will need:

• 1 glass of kefir
• 0.5 cup refined sunflower oil
• 1 teaspoon salt
• 1 tablespoon sugar
• 3 cups flour
• 1 package (11 gr.) instant dry yeast
• 1 egg

We mix kefir with oil and heat it up so that the mixture is warm. Already in a warm kefir mixture, add sugar, salt, pour dry yeast, mix everything well.

Sift the flour and knead the dough, let it rise for about 40 minutes. While the dough rises, you can prepare the filling. By the way, you can make delicious pies from this dough. , and it remains so soft in the following days.

Choose the filling yourself, which one you like best, we have green onions And boiled egg. After the time has elapsed, knead the dough again, divide into 20 equal parts. We put the oven on 200C. We roll out the dough into circles, put the filling in the middle and pinch the edges.

We grease the baking sheet with vegetable oil. We take an egg, separate the yolk from the protein, add a little cold boiled water to the yolk, mix everything well.

We spread the pies on a baking sheet, grease with yolk and put in the oven for 15-20 minutes. The pies are very light, they remain soft even the next day. Very quick and easy to prepare, eaten even faster.

See more about baking.

The dough is wonderful - soft, tender, airy. Just very tasty. This dough is suitable for any filling.

Ingredients:

flour - 600 gr granulated sugar - 4 tbsp. eggs - 2 pcs. margarine - 50 gr (can be replaced with drain butter) milk - 250 ml (can be replaced with water + dried milk 2 tbsp) salt - 1 tsp yeast - 2 tsp (dry) vanillin - 1 tsp (you can do without it) Filling - whatever your heart desires!

Hassle free pies in 15 minutes

An excellent recipe for pies that a novice cook can easily make. Very tasty, soft-soft, prepared easily, quickly and from the simplest products.

Ingredients:

0.5 l of boiled water, cooled to 40 degrees 50 g fresh yeast 0.5 tbsp vegetable oil and 300-350 g vegetable oil for frying 1 tbsp. sugar, salt to taste, flour 3-4 cups Stuffing - any.

Cottage cheese pies with apples and raisins

Soft, fragrant, juicy pies with apples and raisins are very tasty and easy to make.

pasty low-fat cottage cheese - 150 g flour - 300 g 1 sachet of baking powder (15 g) 6 tbsp. spoons of egg liqueur (can be replaced with milk, cream, Baileys, Amaretto ...) 6 tbsp. tablespoons of odorless vegetable oil 1 sachet of vanilla sugar (8 g) 60-70 g of sugar Filling: apples - 700 g sugar - 75 g raisins - 50 g lemon juice -2 tbsp. spoons (Frozen berries + sugar are also very suitable as a filling. Berries do not need to be defrosted beforehand!)

Quick pies

The recipe is for housewives who have something to do, but also want to feed their family with pastries.

Ingredients:

2 cups of sour cream (or kefir, or fermented baked milk, or curdled milk ...) - 2 eggs - salt to taste - a little sugar - 1 teaspoon without top of slaked soda in 1 tablespoon of vinegar (if you use kefir or curdled milk - do not quench) - flour - how much dough will take (do not score dough). It turns out an impressive slide of pies. They can be reheated in the microwave or in a frying pan drizzled with oil, covered over low heat. Filling: Minced meat (any meat) overcooked with onions and mixed with mashed potatoes. The proportions are arbitrary. For this test, mashed meat is the best filling.

Small pies with yeast dough

I baked, only the dough was made thin)))) With this recipe, it still turns out lush and tender. Ingredients: 1 tbsp. kefir 0.5 tbsp. sunflower oil 1 tbsp. sugar 1 tsp salt 1 sachet (11 grams) SAF moment dry yeast 3 tbsp. flour

Toppings: 3 large potatoes 1 medium onion Salt and pepper to taste vegetable oil for frying onions 2 yolks - for greasing pies

pancakes

soft dough, juicy stuffing. From this amount of dough, 14 pies are obtained.

Ingredients:

dough: cottage cheese 200 g egg 2 pcs. sour milk or kefir 500 ml potato flakes 2.5 tbsp. l. (can be replaced with mashed potatoes) sugar 2 tsp. salt 0.5 tsp soda 1 tsp flour 300 g vegetable oil for frying filling: chicken fillet 300 g mushrooms 100 g onion 2 pcs. sour cream 1 tbsp. l. greens salt pepper vegetable oil 1-2 tbsp. l. Cooking

Pies with meat stuffing The highlight of these pies is the filling of raw fried minced meat with onions, it turns out juicy, with a rich meat taste. Ingredients: milk 400 g butter 150 g sugar 2 tbsp. l. salt 0.5 tsp dry yeast 2 tsp flour 700-750 g filling: chopped meat 700g onion 2-3 pcs. greens tomato without skin 2-3 pcs.

Pies with eggs and green onions

Ingredients:

Flour 500 gr 200 gr butter 250 ml kefir 2 eggs 2 tsp baking powder 1 tsp salt filling: 3 bunches of green onions 6 boiled eggs Salt and ground black pepper to taste

Pies "Like fluff"

Ingredients (for 20 pies):

1 st. kefir 0.5 tbsp. refined oil 1 tbsp sugar 1 tsp salt 1p (11 grams) instant dry yeast > 3 tbsp. flour Stuffing any.

Kattami - pies for first courses (Kyrgyz cuisine)

These pies are mainly for frying, because. the dough is almost without sugar, but you can bake.

Dough: 1.5 tsp dry yeast 500 g flour 250 ml milk 1 tbsp. sugar 1 tbsp. salt Filling: whatever you want (meat, onion, mushroom is especially good). By the way, these pies stuffed with fried cracklings and onions are very tasty for sour cabbage soup or borscht, Ukrainian troublemakers will understand me.

Pogacha - Turkish breakfast pies

Dough: 125 gr. margarine 200 gr. yogurt 50 ml sunflower oil 400 gr. flour 1 sachet of baking powder 1 tsp. salt Filling: 125 gr. white cheese Bunch of parsley 1 egg white

Yeast dough for pies in the oven

Pies from such a dough are soft and crispy, the dough is tender and fluffy.

Ingredients:

200 ml (1 cup) warm milk 100 ml (1/2 cup) warm water 1 heaping tablespoon dry yeast 1-2 tsp. sugar 1 tsp salt 2-3 tbsp. l. sour cream 1 tsp soda 3-4 tbsp. l. sunflower (or other vegetable) oil, odorless 70-80 gr soft butter flour, how much will take.

I want to offer you another wonderful recipe: very soft homemade pies with potatoes. Pies are prepared very quickly and very easily, they turn out to be unrealistically tasty and satisfying. The filling for pies can be absolutely any, to your taste. And the secret of an unusually tasty, tender and magnificent dough is in its preparation: it is mixed with potato broth. Thanks to this, homemade pies are very soft, just melt in your mouth.

Ingredients:

• potato broth - 200 milliliters;
• dry yeast - 1 teaspoon;
• sugar - 1 tablespoon;
• salt - 1 teaspoon;
• flour - 2.5 cups (325 grams);
• potatoes - 3-4 pieces;
• onions - 2 pieces;
• pepper;
• greens - 1 pinch.

Very soft homemade pies with potatoes. Step by step recipe

1. First of all, we take potatoes, wash, peel, cut into four parts.
2. We shift the potatoes into a saucepan, fill with water and put on the stove so that the potatoes are cooked. When the potatoes boil, you need to remove the foam from it, and make the fire quieter - and immediately salt it so that the potatoes turn out delicious!
3. Then we take a frying pan, also put it on the fire, pour sunflower oil into it and wait until the frying pan warms up.
4. While the pan is heating, peel the onion and chop finely. After the onion has been chopped, send it to the pan, sprinkle with pepper and make the fire quieter.

Advice. Pepper must be put in the onion, then it will turn out tastier.

1. Fry the onion until golden brown.
2. When the onion is fried, we put it in a separate bowl and set to cool.
3. Meanwhile, the potatoes are ready. We drain the water in which our potatoes were boiled: but we don’t pour it out - we still need it.
4. We take a pusher, and crush our potatoes to the consistency of mashed potatoes. The potatoes should turn out dry, but we do not add water or oil.
5. Add our golden onion to the crushed potatoes and mix thoroughly. We also send a little black there ground pepper and a pinch of green dill.
6. Now we take 200 milliliters of potato broth: it should not be hot, but should be warm.
7. We will need a deep bowl: in it we will knead our dough.

• Pour potato broth into a bowl and add one teaspoon of dry yeast, a tablespoon of sugar and mix everything well.

• Then add one teaspoon of salt there, then you can safely add flour (we need 325 grams) and knead everything thoroughly. We should get such a sticky dough: immediately cover it with cling film and leave the dough for 20 minutes.

1. After 20 minutes, the dough became soft and elastic. We take 2 tablespoons of flour, pour it on the table and level it on the surface. Put the dough on flour and knead it for literally 5-7 minutes: after kneading, the dough should not stick to your hands.

Advice. So that the dough does not stick to your hands, they need to be greased with sunflower oil.

1. We divide the kneaded dough into 2 equal halves, roll out sausages from the halves. We cut each into small pieces (medium size).
2. We take one piece and stretch it with our fingers.

Advice. The edges should be thinner than the middle so that the filling does not tear the dough.

1. We take one spoonful of the filling and spread it on the dough, pinch the edges and we will get a pie. So we do with all the other blanks, then we will fry.
2. We put the pan on the stove, pour in sunflower oil, and fry the pies over low heat, on both sides, until golden brown.

So we prepared homemade pies: they turned out to be very soft and unrealistically tasty. Their aroma will not leave indifferent even the neighbors who will hear this wonderful aroma. Bon appetit, cook with pleasure and great mood! The site "I love to cook" is pleased to present to your attention many more recipes for a variety of homemade pastries.

In my old notes, I found a recipe for a yeast dough called "Air", which at first glance combines incompatible - yeast and soda. I rummaged through books and walked through the expanses of the Internet, read reviews and discussions on this topic. I learned that no one knows how these two components work together, but in Hungarian cuisine this combination is traditional. And according to this, I concluded that until you try it, you won’t understand anything (it’s not for nothing that I once wrote down the recipe). I made it once and the dough turned out just a fairy tale!
It's with apples.

Thought it might just be a coincidence, lucky? Yesterday I made the dough again and baked pies out of it. The result exceeded all my expectations - pies are airy, soft, tender - SUCCESSFUL BAKING. Making the dough is easy and simple, it fits very quickly, literally in 30-40 minutes at room temperature and has no yeast or soda flavor.

Yeast dough with the addition of soda "Air"

It will take
2 tbsp milk, 200 g margarine, 3 tbsp odorless sunflower oil, 2 tsp dry yeast, 1 tsp baking powder or 0.5 tsp soda, 2 tbsp sugar, 1 teaspoon salt, 2 eggs + 1 egg for lubrication, 1 kg 50 gr - 1 kg 200 gr flour or if in glasses (250 gr), then 6.5 - 7.5 glasses.

Advice
It is better to sift flour for dough to get rid of solid impurities and saturate it with air, so that the dough will become more airy and fluffy.
The amount of flour needed to knead the dough depends on the quality of the flour. The best flour is high in gluten. For this reason, the recipe does not contain exact data on the required amount of flour.

Cooking method
Dissolve yeast in warm milk, add eggs, salt, sugar, melted warm margarine and mix everything well. To the resulting mass, add half the flour mixed with soda (not slaked) or baking powder, mix well, then add two tablespoons of sunflower oil and add the rest of the flour little by little, stirring well. The dough should be elastic and homogeneous, but it still sticks to the hands. Pour 1 tablespoon of sunflower oil onto the dough and knead it again, just a little so that it does not stick to your hands. Cover the dough with a film or a napkin and leave for 30-40 minutes.

If the dough has risen, but the filling is not yet ready, the dough should be kneaded, covered again with a film and set aside.
When everything is ready, you can start sculpting pies,

As soon as they come up, gently brush them with egg. And so that the pies turn out to be more beautiful and shine better, brush with an egg again.
I really regret that I didn’t write about the temperature regime earlier and because of this, not everyone got pies, but better late than never
Bake pies at a temperature of 200 degrees for 15 - 20 minutes, until golden brown. The baking time depends on the oven. If the pies are browned on top and pale on the bottom, then cover them with a sheet of paper and continue baking until the bottom of the pies is ready.

Any filling for pies will do. But I liked the non-sweet one more with this test.

The pride of any housewife is delicious homemade pastries! And for baking to be amazing, you need to know some secrets. And every hostess has her secrets. In this article, we have collected a large selection useful tips on the topic of how to get a golden crust, cook a magnificent dough, consider the secrets of making puff and yeast dough and much more.

So what are secrets delicious pastries ?

The first secret - we cook pastries in milk. Then it will be shiny and beautiful in color.

The second secret is that the more sugar in baking, the faster it browns. But with an excess of sugar, pies tend to burn.

Secret three - to get on closed pies ruddy gloss, before placing the cake in the oven, it is necessary to grease the top crust with beaten egg yolk.

The fourth secret is that if you pre-lubricate the pastry from yeast dough with milk, it will be more ruddy.

The fourth secret - so that the cake does not burn, and the top crust is ruddy, it is necessary to sprinkle a little coarse salt under the baking dish.

Secrets of lush dough

The first secret - so that your pastries are always soft and fluffy and remain so even the next day, you need to add diluted potato starch.

The secret of the second - before kneading the dough, the flour must be sifted. Thus, foreign mixtures are removed from it, it is enriched with oxygen and the dough turns out to be incredibly magnificent!

The third secret is that in order for the pastries to turn out lush and remain so the next day, you need to add half a glass to the dough mineral water. Or, dilute a teaspoon of salt in half a glass of water and extinguish it with citric acid or vinegar.

Secrets of making puff pastry

The first secret is the most important one! The dough must be cold before baking.

The secret of the second - directly in front of you, the baking sheet on which you are going to bake the puff pastry product must be moistened with cold water. Thus ready product will be easy to remove.

The third secret is that the baking temperature of puff pastry products should be 210–23 degrees. At a lower temperature, the baked goods will dry out rather than brown. And at higher it will harden

Secrets of making yeast dough

The first secret is that we prepare yeast dough for pies in such a way that the consistency of the dough is smaller than for baked pies. Pies made from such a dough will be softer and more airy.

The secret of the second is to fill the mold for baking from yeast dough halfway, then baking from it will be more airy.

The third secret - for better baking of the yeast dough pie, lay it out on a baking sheet in a tactful way so that there are voids around the pie.

The fourth secret is that yeast dough pies should not be kept in the oven for a long time. They can dry out like this.

The fifth secret is that buns and pies made from yeast dough are baked for no more than 200 minutes at a temperature of 180–200 degrees. Pies with ready stuffing bake for no more than half an hour.

Secrets of making pastry fillings

The secret is the first - if you plan to add raisins to baking, then you need to wash it well, dry it and roll it in flour. Thus, voids will not form around it.

The second secret is when baking berry pie you can not put sugar directly into the filling. Berries will give a lot of juice. It is better to make the dough itself a little sweeter, and then sprinkle the finished cake with powdered sugar.

The third secret is to make the berry filling in open pie“didn’t run away” anywhere, you can stick a few pasta into the filling. Thus, the juice will rise up them.

The fourth secret - if rice is used for the filling, then add a teaspoon of vinegar to the water when cooking. Thus, the rice will become snow-white and crumbly.

The fifth secret - if cabbage is used for the filling, then it is finely chopped, doused with boiling water, then poured with cold water for a minute, squeezed and lightly fried. The cabbage will not darken and will be very tasty.

The fifth secret - so that the apples intended for the filling do not darken, they can be sprinkled lemon juice and put in salted water for a few minutes. The apple filling will be ready faster if you put a container of hot water in the oven.

The seventh secret - the dough for a pie with a filling should be rolled out very current, so that the notch in the pie was well felt.

What to do with ready-made pastries

The first secret is that immediately after the cake is ready, it is recommended to put the cake on a towel well moistened with water. This makes it easy for the cake to separate from the mold.

The second secret is that in order for the finished cake or cupcake to separate well, before baking, the form must be sprinkled with semolina or greased with oil.

The third secret is to store the finished cake on the wire rack. this way the bottom of the cake will not get damp.

The third secret - so that the finished cake does not settle immediately after baking, hold it for a while in a warm place. And to make the cake crumble less, it is recommended to cut it with a warm knife. To do this, hold the knife under boiling water or over a fire.

These are the secrets of delicious baking exist. We really hope that they will be useful to you and we will be glad if you share your secrets in the comments!

Pies, pies and other pastries are undoubtedly one of the favorite delicacies of both children and adults. Thanks to the variety in recipes and fillings, pies literally found their fan in every person. Pies come with filling and without, salty and sweet, yeast and without yeast. In general, there are a lot of recipes, and every housewife can choose the one that suits her according to the cooking technology and ingredients. However, in the process of cooking, each especially novice housewife has certain difficulties, such as how to make pies soft. Literally while they are still in the oven, or immediately after it, the pies are soft and fluffy, and after an hour the crust of the pies hardens so that there is no desire to find out what is inside. Despite the hopelessness of the situation, there is a way out. Grandmothers and mothers also know that in order for the pies to remain soft, immediately after the oven, moisten them with plenty of water and cover with a terry towel for 30 minutes.

Another question for novice baking lovers is how to decorate pies, because it is known that in addition to the internal content, the dish should also attract externally. There are many tricks and tips for decorating pies. From pieces of dough, you can literally do anything. The most common is the decoration in the form of a braid, or flowers - buttercups. Despite the lengthy explanation of buttercups, buttercups are easy enough to make. A regular circle is cut like a simple chamomile with a knife, after which, the edges of each petal need to be pressed. Lovers of salty pies have undoubtedly tried cabbage pies. However, not everyone knows how to stew cabbage for pies. The technology for making cabbage for pies differs little from the usual recipe stewed cabbage. The only difference is that here the cabbage does not need to be seasoned with sour cream and tomato sauce, here the cabbage is stewed in own juice. Before adding cabbage, pour oil into a cauldron and fry carrots with onions. Then cabbage is added and that's it.

From now on, it's no secret to anyone how to cook pies with cabbage. Unless, you need to recall the recipe for the main test. And this recipe is the most common yeast dough. For him, the yeast is diluted with water and a pinch of salt, after which the liquid is poured into a bowl of flour. Also, you need to add a little sunflower oil. Next comes kneading and proofing. After an hour of proofing, the dough must be kneaded and left for a few more minutes. And after all of the above, the pies are formed and sent to the oven or to the pan. Before you fry the pies in the pan, you must pour a little oil into it and warm it up. If the pies are cooked in the oven, then there is no definite recommendation, you just need to look and adjust the temperature. In general, pies are a delicacy, and it doesn’t even matter that they spoil the figure, because it’s so delicious. This is the taste of childhood, home, family, warmth and comfort.