Without fresh hot pies, most of the feastsjust can not do. For this reason, the question of how to wrap pies is very relevant. The appearance of this snack is no less important than the excellent taste. Taking into account the specifics of the filling (meat, mushrooms with onions, fish, potatoes, cabbage or jam), the baking form is allowed different.
Slavic cuisine can not be imagined withoutfresh baked goods. For a long time there are new tips on how to make pies from yeast dough. The main requirement for good baking is at the same time delicious filling, quality dough and the skill of the cook. Patties can be called a unique dish, as they can perform a different function on the table:
- snacks (with a filling of mushrooms, onions or vegetables);
- the main course (with a filling of fish, meat or potatoes);
- dessert (with a filling of cottage cheese or jam).
In order for the baking to look nice,a number of certain rules should be observed. In order for the dough to not stick to your hands, you need to lubricate your palms with sunflower oil. To ensure that the edges of the patties are well stitched, you can lightly coat them with egg white or water. Before you start frying or baking patties, leave them at room temperature for 15 minutes, covered with a greased plastic film. This will allow the test to become lush and soft. The proportion that a ruddy crust formed on top of the baking should be greased with yolks from the egg.
To make pies are not only delicious, but alsoattractive, it is important to observe the technique of their preparation. The shape of the product can also depend on what type of filling you prefer. The cooking process begins with kneading the dough. To make pies on yeast, you will need eggs, yeast, milk, sugar, salt, flour and the selected filling. The amount of filler in the finished baking will be determined by the size of the products. When the dough is rolled, it must be divided into equal parts. If you do not follow this rule, the pies will not be the same size. The size of the fragments of the test is also important. If you make them too big, they will not look very nice, and there will be uncomfortable them.
The originality of this product depends not only onfrom a huge number of fillers, but also from various available forms. Techniques for modeling pies include several available species - round, square, oval, triangular.
The relationship between the filling and the shape of the products is expressed inthe following. If you use fish, meat or vegetables, patties are best kept closed. This will keep the filling juicy. Jam, cottage cheese and other similar fillings can be used in open pies.
Such baking causes nostalgicmemories of childhood. Patties of round shape are usually made with fruit fillings, often with apples. This is due to the possibility of keeping the sodden juice inside the products.
In order to make beautiful round pies,should roll out small cakes of dough. Their thickness should not be more than 5 mm. The filler is laid out in the center, and the edges are folded to the middle. Then the edges need to be fixed, giving them the shape of a bag. On a baking sheet, these pies are laid out with a clamp down to avoid their unfolding in the oven.
In addition, if you intend to bake products, anddo not fry, you can make bags with an open top. To do this, the dough is rolled into a thin layer, then with a glass or a cup, even circles are cut out on it. In the center of each circle, approximately one tablespoon of the filling is superimposed, and then the edges are turned upward and glued together, with a small hole remaining at the top. Such pies can be made with any filling that does not spread.
The most popular version of pies fromyeast dough - oval shape. They can be made as with sweet fillers, and with cabbage, liver, onions and eggs and so on. To make such baking, the dough should be divided into pieces, each of which should be rolled into a roll. These rolls need to be cut into small pieces (about 4 cm), then each of them rolls into a thin oval cake. The filler is placed in the center. After that, one edge of the flat cake is superimposed on the other, after which it is necessary to glue the dough so that the product resembles a semicircle. On a baking sheet or frying pan, such pies are laid out with a seam down. Such forms of pies can also have their own varieties.
In addition, if you intend to fry the patties in a frying pan, you can fold the edge of the dough with a crescent and fasten it well on the edge. You will get a patty, resembling a cheburek in shape.
Such baking often has an open stuffing.Filler often comes in potatoes, chicken fillets, meat or fish. Triangular patties are made as follows: from the dough you need to roll out a thin (not thicker than 0.5 cm) rectangle. The filler is folded in the middle, after which the edges of the dough are overlaid diagonally and fixed well. The seam can be both tucked up and made in the form of a pigtail.
To make a batch of square shape,It is necessary to roll the dough with a rolling pin into a thin layer and then cut into the same rectangular fragments. In the middle, the filling is laid out, after which the dough is formed according to the type of the postal envelope. To do this, you need to blend the two edges diagonally at an angle of about 45 degrees. Similarly, attach the remaining 2 edges. Lastly, the center is stuck, and the seams are glued together in the form of dense bundles. These can be done not only pies on yeast, but also products from different types of puff pastry.
Regardless of the shape of the blanks, great importancehas the issue of correctly fastening the edges. How to wrap pies beautifully? There are several common ways. When making stitches, it is necessary to make certain efforts to ensure that the fastened edges do not disperse when baking or frying.
The first way is that the fillinglaid out on the workpiece from one side in the form of sausages. The product is wrapped on the same side to form a rolled tubule. Thus, you will get a nice patty oval shape with neat, even edges. A rectangular product folded in an envelope can also be attached in different ways. You can make a large seam, which will later be folded down and pressed down by the weight of the product, but it is also possible to make it in a beautiful design. There are options with a partially open top of the patty, but in this case, you need to consider that the filling does not fall out when frying or baking.
There are several types of baking.
To make the seam with a pigtail, hold the lefthand workpiece, and right with your thumb, twist the edges so that a twisted rope is formed. At the edges of the product, excess ends are formed, which should be nipped.
In order to make a seam hedgehog, fastenThe edges of the dough so as to form small triangles. You can also make incisions around the edge at a distance of about one centimeter from each other and collapse each fragment diagonally.
How to make pies from yeast dough inrelief form? This is a slightly more complicated form of baking. Such pies can be a good decoration of the festive table. The filler can be used any - both sweet and salty. The main thing is that the filling does not spread. How to wrap pies of this type? To do this, the dough should be rolled out and cut out pieces of oval shape. In the center of each of them, the sausage needs to be expanded. The lower and upper parts of the dough are turned about a quarter. The corners of the workpiece are fastened criss-crosswise from the side of the wide edge (this is similar to swaddling).
