Whatever pace modern life sets, cakes are our everything!
Especially if they are homemade, cooked for the joy of their households with their own hands.
Many, especially young housewives, prefer to buy a ready-made pastry bun or kalach, just to not bother with the dough, because working with it seems too complicated.
You still need to start anyway.
Why does grandma's pies always tastier and prettier?
Because the grandmother has experience in this matter.
Each next pie necessarily turns out tastier and more beautiful than the previous one. Do not be alarmed by difficulties because they are always temporary. Remember that sooner or later, everyone becomes grandmothers, and you need to learn so as not to deprive your grandchildren of the pleasure of saying someday: "My granny has the best pies!"
Apples Yeast Pie - Basic Technological Principles
The key to success is the freshest and highest-quality products for the test. There is one exception: milk can be sour. It’s even better, but the main thing is not to overdo it; the dough is suitable to the best of sour milk, without any signs of mold and rancid taste.
Yeast should also be "workers", not lying around, it is not known in what conditions, it is not known how much time. Excess yeast gives the baking a characteristic sour smell, finished products from yeast dough quickly deteriorate. An insufficient amount of yeast slows the rise of the dough or it does not rise at all, and the products turn out to be tough and heavy. The optimal amount of pressed yeast per 1 liter of liquid for butter dough is 100 g; for unrefined yeast dough - 40-60 g. Baking makes the dough heavier and makes it difficult to rise. Do not allow the dough to stand; It is also undesirable to start working with a non-valid test. For yeast, it is also important to choose the correct temperature regime, to avoid mechanical vibration of the dough during its rise and to prevent drafts in the room where the semi-finished yeast dough is upset.
Before you start preparing the dough, carefully look at the flour. The color of high-grade flour is from dazzling white to a creamy hue. Flour of the first and second grade contains bran, which is also good, but for bread, and not for pastry rolls or yeast cake made from apples, if the recipe provides for the use of premium wheat flour.
Too wet flour to the touch - cooler, when pressed in the hand, it is compressed and poorly crumbles. In this case, use less liquid in the dough. The moisture content of flour varies in each individual case, because of which the amount of flour indicated in the recipes can vary slightly, with an error of 5-10%. Another important property of flour that you must pay attention to is the gluten content, which determines the quality of the dough and, ultimately, the appearance and taste of the finished product. Without laboratory analysis, the gluten content can be determined organoleptically. Take a pinch of flour and, after wetting it with a few drops of water, try rolling a ball. If the flour sticks together quickly, then this is the highest grade. For yeast cakes, use only such flour and be sure to sift it: not only to remove impurities, but more so that it is enriched with air, which during fermentation and baking will provide additional splendor to the yeast dough.
The consistency of the test is selected depending on the recipe. Yeast dough can be liquid (bulk), soft (medium consistency) and tight. The softer the dough, the more airy the baking, large air bubbles form in the baked product. In a dense dough, the bubbles are small, and the dough lasts longer.
Kneading the dough, add the dry mixture to the liquid mass. The composition of the liquid mass, as moisture-containing components, includes milk or sour-milk products (water - for inedible dough), eggs, melted butter. Hard (frozen) butter for puff pastry is chopped with flour. Yeast puff pastry is perhaps the only kind that is kneaded in cool conditions, with a fairly low temperature of the products laid in the dough.
Just note that apple filling in pies is not only tasty, but also easy to use. Just never mix apples with sugar in advance: it must be added, the later - the better, so that the apples do not have time to release the juice and soak the whole dough, and then, flowing to the bottom of the form, form a burned crust from the bottom.
If other, very juicy berries are added along with the apples, then the juice must be allowed to drain. You do not need to squeeze so that the meaning of their presence in the pies is not lost: let it flow down that it is itself looking for a way out. After that, treat the juicy stuffing with starch, slightly “powdering” the berries. Starch will “bind” the juice in the dough, not allowing it to leak arbitrarily, wherever it pleases and spoil the appearance of the product.
Recipe 1. Closed pie with apples from the Rhine yeast dough
Ingredients:
Almonds 120 g
Milk 50 ml
Dry yeast 6 g
5 eggs
Sugar 300 g
Lemon zest (fresh) 40 g
Apples 700 g (net)
Raisins 100 g
Oil 120 g
Flour 350-400 g
Cherry jam 70 g
Rum 30 ml
Vanilla
Cooking method:
Dissolve the yeast in milk, adding to them a spoonful of sugar and sifted flour. Mash yolks white with 1/3 of sugar, combine with yeast and softened butter, add vanilla and zest, sifted flour, knead the dough; divide it into two parts and roll 2 circles on the table. Put one of them in a round form, sprinkled with flour, covering the sides of the form with the same part of the dough.
Sprinkle the peeled, finely chopped apples with rum, add chopped or crushed almonds, cherry jam, mix and put on the dough in the form. Sprinkle with half the remaining sugar and put on the filling the second rolled layer of dough. Connect the edges of both layers of dough. Make scissors cuts in a circle (2-3 cm), then twist the cut edges of the dough, alternating them: lower ends stretch between the upper ends, connecting them in pairs, bottom and top.
Bake at 180ºϹ until the cake is browned. Take it out and let it cool out of the mold.
From the proteins and the remaining third of the sugar, beat the stable protein mass and cover the surface of the cake. Send it back to the oven, and when the protein glaze turns brown, remove it. After the cake has cooled, transfer to a dish watering it with a thin string of cherry syrup.
Recipe 2. Jellied yeast pie made from apples stuffed with jam
Ingredients:
Apples 12 pcs.
Oranges 6 pcs.
Cream 150 ml
Sugar 70 g
Eggs 3 pcs.
White crackers 250 g
Cinnamon 1 g
Yeast 3-4 g
Oil 50 g
Cooking:
From the washed apples, remove the core without cutting them. Wash medium-sized oranges and cut lengthwise, in half. Remove the pulp of oranges, free it from the membranes, cut and combine with sugar and cinnamon; stuff the holes in the apples with the pulp of oranges and lay each of them in the halves of the orange peel. Cover the baking dish with foil. Lubricate the surface of the foil with oil and place the apples in an orange peel into a mold.
Combine the cream with breadcrumbs and soak the yeast in them. Grind the eggs with sugar and add to the dough, mix. Pour fruit with dough and let stand a little in a warm place. Bake at 180ºϹ.
Recipe 3. Yeast cake from apples and peaches
Ingredients:
Peaches 200 g
Sugar 350 g
Apples 300 g (net)
Milk 150 ml
Flour 370 g
Semolina 50 g
Corn starch 60 g (including 30 g for dough)
Oil 120 g
Eggs 4 yolks and 2 whole eggs
Pressed Yeast 100 g
Salt
Vanilla or cinnamon
Cooking:
Sift the flour and combine it with semolina, salt, vanilla (cinnamon) and 30 g of starch. Take 1/3 of the prepared mixture, add 50-100 g of sugar to it, pour in warm milk and put the crushed yeast. Stir the cooked dough with a whisk, wrap the dishes with it and put it closer to the included plate, so that the dough rises at 20-25ºϹ. If the dough is increased by a factor of 2, add another third of the flour, mix the dough and again, wrapping it, put in heat. Pound 150 g of sugar with four yolks and one egg, add the softened butter and, whisking the muffin with a whisk, combine with the risen dough. Add the remaining flour, knead the dough very carefully: it should be very soft, not too dense. Cover the dishes again and let the dough come up, and in the meantime, prepare the mold and the filling.
Slice apples and peaches and sprinkle lightly with starch. Prepare 1 beaten egg to grease the cake. Grease a deep form and a working surface with oil. Divide the risen dough into five parts: 4 parts - for rolling circles, one of which should be about one and a half times larger than the others, and a fifth, small one - for molding jewelry from the dough on the surface of the cake. Stir in a small piece of flour, as it should be more dense and convenient for sculpting and cutting figures. Roll out the largest piece of dough in a circle and place it in a form so that its edges hang slightly over the side. Put a layer of apple slices on the bottom of the dough-coated dish and sprinkle them with sugar. Roll the next three pieces of dough across the diameter of the mold. Lay them on top of each other, alternating layers of filling. Put the dough on the blocks, then peaches, sprinkled with sugar, then again the dough and the apple layer. The last layer should cover the fruit - and we will decorate it with figures cut from the dough. Bonding the edges of the bottom layer with the top layer of the pie. Make a flagellum or pigtail to cover the areas where the dough is glued. To decorate the decorations on the surface, before spreading them on the cake, grease the surface with an egg with a brush. The pie is sent for proofing to increase the volume, at least 2 times. When baking (180ºϹ), first cover the surface of the pie with foil for 10-15 minutes, so that the lower part with the filling rises and bakes well. There are many fillings in the pie; besides, it is juicy and heavy: it needs more time to bake, and at the same time, the top should not burn. After removing the foil, wait until the top starts to fry, and then grease it with an egg to make a beautiful golden gloss. Keep the finished cake in the mold for a short time: it should only be steamed slightly so that it easily lags behind the bottom of the mold. Place it on a wooden surface and cover with a cotton cloth.
Recipe 4. Pie with apples from yeast dough, with cottage cheese
Ingredients:
Apples 250 g (net)
Sugar to taste
Curd 400 g
Raisins 100 g
Yeast dough, puff:
Sifted flour 500 g
Pressed Yeast 100 g
Oil 150 g
Milk 70-100 ml
Vanilla, Rum, Cinnamon (for fragrance)
Salt 2-3 g
Cooking:
Adjust the amount of sugar for the filling as you wish. The weight of apples is indicated in net. They need to be washed, peeled and diced, but do not rush to do this until the dough is ready. Wash raisins and steam with boiling water, dry.
It is better to use cottage cheese fatty, homemade, or squeeze it well under a press to remove serum. Grind the chilled butter and flour to make crumbs. Combine it with cottage cheese and mix. Keep in the refrigerator to add crumbs to the dough chilled.
In heated milk, dilute the yeast. For puff yeast dough, it is important that the yeast does not start working before the proofing begins. Therefore, the temperature of milk should be low so that the yeast only dissolves, but does not have time to earn. Immediately pour them into the sifted flour, combined with flavorings and salt. Knead the cool dough and start rolling it into a thin layer (0.5 cm). Sprinkle a crumb of butter and cottage cheese, fold the dough with an envelope and roll it out thinly again. Repeat this operation until you use all the crumbs. If the butter heats and melts and the dough becomes too soft, freeze it lightly and continue to roll.
The dough should be cold during operation. Roll out the finished dough into a thin sheet of rectangular, oblong shape and put apples, cut into cubes, raisins on it. Sprinkle the filling with rum and roll the dough into a roll, along with the filling.
Place the cake mix on the baking sheet, grease the cake with a beaten egg, put in heat (20-25Ϲ) and bake.
Recipe 5. Yeast cake made from apples with cherries
Ingredients:
Fresh raspberries
The apples
Sugar
Dough:
Eggs 3 pcs.
Flour 600 g
Sugar 150 g
Yeast Moment, dry 12 g
Oil 82.5% 100 g
Milk 100 ml
Rum, vanilla
Salt
Cooking:
Pound the eggs with sugar and butter, add warm milk to them and pour in the yeast, vanilla powder, pour in the rum, and, gradually adding the sifted flour, knead the dough to a normal, smooth consistency. Let the dough rise, keeping it warm until the volume increases by 2-3 times. Roll into a layer of 0.5 cm and cut into strips. Put cherries in the center of each strip (lay along the entire length of the strip), lay apple slices on the edge of the stripes, overlapping. Sprinkle the filling with sugar and sprinkle with rum or your favorite liquor. Apples must be washed first, removing only the seeds, but not peeling the skin. Fold the strips in half so that the cherries are covered with dough, and the edges of the apple slices remain outside. Immediately place the strips in the form, in the direction from the edge to the center, folding them with a ring. Apple slices should be perpendicular to the surface of the mold. Pinch the edges of each strip to prevent juice from flowing out of them. Bake after proofing. First, it is advisable to cover the pie with foil so that the apples do not dry out or burn. 5-10 minutes before the end of baking, remove the foil and brush with a beaten egg. When ready and cool slightly, sprinkle with sugar.
Recipe 6. A very quick open pie with apples from yeast dough
Ingredients:
Apples (wedges) 400 g (net)
Puff pastry, yeast (finished) 350 g
Cinnamon, Vanilla
Icing sugar 70 g
Cooking:
This cake does not take much time and effort, because it is from a ready-made dough, bought in cookery or prepared the day before.
Prepare the mold, grease it with oil, heat the cabinet to 180ºϹ. Roll out the dough to fit the shape and lay it so that a rim is formed around the perimeter or diameter of the container selected for baking. Sprinkle the prepared apple slices with cinnamon or vanilla, place on the dough and send the formed semi-finished product for proofing in a warm place. When the dough noticeably increases in volume - bake the cake. After cooling, sprinkle the apples with powder.
Recipe 7. Yeast pie from apples and duck breast
Ingredients:
Flour 800 g
Duck meat 500 g
Milk 250 ml
Sugar 50 g
Salt
Egg 3 pcs.
Oil (82.5%) 100 g
Rice, boiled 150 g
Yeast 100 g (pressed)
Peeled apples 300 g
Onion 200 g
Spice
Cooking:
Fry the duck breast slices until cooked in a pan, with onions, seasoning with spices. Combine with boiled rice and slices of peeled apples.
Dissolve the yeast in milk with sugar, adding sifted flour, salt, melted butter and 2 eggs, knead the dough. After proofing, divide the dough into two parts. Once rolled, lay in a mold and cover with the cooked filling. Having rolled out the second layer of dough, close it with the filling of the pie. Again send the semi-finished product for proofing and then bake. Five to seven minutes before being ready, remove the cake and grease its surface with an egg, then bake.After removing the cake from the oven, cover it with a cotton towel for a few minutes and then remove from the mold.
Yeast Dough Apple Pie - Tips & Tricks
To quickly finish cleaning the kitchen after working with the dough, use not a flour, but a refined oil with a neutral taste to treat the work surface. Lubricate their hands, table, dishes, but not too much so that the dough does not absorb and does not slip too much. It is more difficult to collect flour, and, besides, after it, most likely, you will have to sweep and throw it away.
The most important tip: Take on the test with great desire and in a good mood: everything will work out. This is serious!
