At what temperature to bake yeast-free dough. Secrets of baking from ready-made puff pastry. Pastries with sweet, meat fillings

There is no hostess who has not tried to cook puffs at least once in her life. What is it? It's simple - it's puff pastry. It differs from the usual test in that it contains a large number of oil (vegetable or butter - it doesn’t matter), which should not just be a lot, but a catastrophic amount - almost as much as flour. Samsa, buns, pies and many other various delicacies are made from puff pastry. If you want to diversify your table, it's time to cook puffs. But at the same time, you need to know the conditions under which they will turn out to be truly unique and close to the originals depicted in the pictures of cookbooks and magazines. The most important conditions are the time and temperature of baking. It will also be important what filling you decide to fill your culinary masterpieces with.

Baking time and temperature

Here is the recipe for puff pastry. You chose the right ingredients, kept all the proportions, followed the step-by-step instructions, strictly following the recipe points, but in the end your dish didn’t turn out the way you intended or didn’t work out at all. What's the matter? In fact, there are not so many answer options: either you made a mistake with the temperature, or you overexposed / underexposed the pastries in the oven. Be careful and set the temperature and timer correctly!

What temperature is optimal?

In the case of puff pastry products, the law of the golden mean is most applicable. Remember that too much or too little heat will ruin your puffs! So, in most recipes, it is recommended that the baking temperature be at least 220 degrees, otherwise the oil will simply evaporate from the dough and the puffs will turn out dry and with a small number of layers. At the same time, try not to overdo it with the temperature! Too high (for example, above 250 degrees), it will turn your potential treats into burnt crackers that are not baked inside.

How long do you put items in the oven?

On average, puffs are baked for 20-30 minutes. But in this case, the indicated temperature is only a guideline. Much depends on whether you added yeast to the dough or not.

In the case of yeast puffs, you should be especially vigilant and careful - be sure to monitor how the dough rises. The best option is to preheat the oven, and then place the puffs in it and wait five minutes at the set temperature of 220 degrees. Do not blow air into the oven or the puffs may not rise! After the starting five minutes, raise the temperature to 250 degrees and continue baking for 15–20 minutes. Having met all these criteria, you will get moderately toasted and well-baked yeast puffs. Baking yeast-free puff pastry products looks much easier. Here it is enough to preheat the oven, and then boldly place puffs in it for 25 minutes. If the result does not satisfy you, you can leave the puffs in the oven for another five minutes to achieve the desired degree of baking doneness.

Does the temperature and time of baking puffs depend on the type of filling?

The variety of toppings used in baking puffs is amazing! You can choose whatever your heart desires. If puffs are intended for tea drinking, then the filling should be sweet. It can be any kind of jam or jam, fruits or berries, condensed milk or chocolate - there are a lot of options. You can experiment and add nuts, sesame seeds, spices and poppy seeds. Believe me, by connecting your imagination, you will not regret it, and you will get an excellent dish for dessert.

Video recipe for the occasion:

You can also use unsweetened ingredients as a filling: meat, fish, seafood, cheese, mushrooms, vegetables, potatoes - whatever! To make the dish taste more piquant, you can also show your imagination and try to mix different toppings. Unleavened puffs can be served with first courses, using instead of bread.

If you don’t have time to knead the dough, but you want delicious homemade pastries, then buy ready-made puff pastry in the supermarket and bake delicious puffs.

Recipe content:

Puffs are delicious and quick pastries. This product is very popular all over the world. So, the classic sweet puff pastry made French cuisine famous, unsweetened puffs with meat are loved in Germany, Australians love pastries and cakes. Puff pastry is a great invention for making many desserts and quick snacks. Now, in the conditions of modern cooking, special confectionery skills are not required. From the purchased ready-made puff pastry, you can make delicious puffs with any filling in a matter of minutes.

Puff pastry has been sold in supermarkets for many years and is very convenient, especially for busy housewives. Dishes from it are prepared extremely quickly. For example, such a charm, puffs, will be ready in 20 minutes. They can be baked even when there is neither strength, nor desire, nor time for baking. After all, to prepare them, you only need to defrost and roll out the dough, wrap the filling in it and bake. Fast and easy. What could be better for a delicious dessert. From each layer of puff pastry, two pockets are obtained.

• Calorie content per 100 g - 352 kcal.
• Servings - 4
• Cooking time - 20-25 minutes (not counting the time for defrosting the dough)

Ingredients:

• Frozen puff pastry- 2 sheets
• Any jam - 4-6 tablespoons
• Eggs - for greasing puffs

Step-by-step preparation of puff pastry puff pastry

1. Remove the dough from the freezer in advance and leave to defrost. Keep in mind that puff pastry is not re-frozen. Therefore, defrost as much as you plan to cook at a time. Put the defrosted dough on flat surface sprinkled with flour and a rolling pin, roll out a sheet 3-5 mm thick. Roll out in one direction so as not to disturb the layering of the dough.

2. Cut the dough sheet in half. This will be two puffs. On one half of the two parts of the dough, put 1-2 tbsp. jam, which can be any to your taste and preference. In addition, you can put grated cheese, minced meat, stewed vegetables, etc.

3. Cover the jam with the second half of the dough and firmly fasten the edges of the dough.

4. On top layer Use a sharp knife to cut across the dough to allow air to escape. Transfer the puffs to a baking sheet. The baking sheet can be lubricated with nothing, because. there is a lot of fat in the dough, then the product will not stick to the surface.

5. Lubricate the surface of future puffs with a confectionery brush with a loose egg or melted butter. If desired, for beauty, puffs can be sprinkled with sesame seeds.

Total recipes including Frozen puff pastry: 21

• The dough, without rolling out, is laid out on the table, a rectangle is obtained. We cut it into 4 strips along, filling is laid out in the middle of each strip. The edges of the strips are pinched. In total, we get 4 long "sausages". Now we put baking paper on a baking sheet, and we begin to lay out the resulting "sausages" on it: from the center in a circle, ...
  

• I cooked breakfast like wany05, quickly, simply and with excellent results. Transfer the dough to the refrigerator in the evening, it will slowly defrost overnight. In the morning, cut the dough into portions according to the number of sausages. We wrap the sausages randomly in the dough. Lubricate with yolk for beauty. And in the oven until the dough is ready. My child loves pies, pies...
  

• Cooking procedure: Frozen yeast puff pastry is a very affordable semi-finished product, sold in any supermarket. I usually buy it in Magnit. Cut into pieces across the semi-finished product of 10 centimeters, sprinkle the pieces with sugar. Preheat the oven to a temperature of 200 * C with a twist, pre-grease a baking sheet with sunflower ...
  

• Defrost puff pastry. Lay 2 slices overlapping one on top of the other. Dust lightly with flour and roll out to 3mm thickness. Preheat oven to 200 degrees. Line a baking sheet with baking paper. Using a cookie cutter, cut out hearts from the dough and place them on a baking sheet. Peel, cut the apples in half and remove the core. Cut apples...
  

• 1. Peel the pears, leaving the stalk. 2. Cut off the bottom of the pear so that it is stable and can stand upright. 3. Pour water into the pan, add sugar, add honey, lemon cut into halves, cinnamon, cloves and seeds scraped from the vanilla pod, as well as the pod itself. You can replace the vanilla bean with a few...
  

• For the filling: chop the tomato, greens, boiled pork and meat (finely). Cheese grate on a coarse grater. Mix all. For sauce, mix mayonnaise with ketchup. Grease the dough (thawed) with sauce and spread the filling evenly on top. Roll up the roll and cut into pieces of 4-5 cm. Grease a baking sheet with butter and lay out the buns. Waiting for vertical buns - put ...
  

• All the details of cooking this wonderful dish, see my short video! Onion cut into rings. Mix water, sugar, and vinegar. Stir until the sugar is completely dissolved. I put the onion in the marinade. Cut boiled eggs into slices. Cut off the tail of each fish. Roll out the dough to a thickness of 2 mm. Cut the dough into 8 cm squares. On ...
  

• Let the dough lie down to defrost until it is ready to be rolled out. Roll out each square until it doubles in size. Cut into squares. I get 9 squares from one layer of dough. We prepare the filling in advance (twist the raw chicken fillet in a meat grinder, add finely chopped onion,...
  

• Defrost the dough, cut into strips with truncated edges (see photo) Brush with egg and sprinkle with sesame seeds. Rinse dried apricots and prunes and soak for 20-30 minutes, cut. Wrap pieces of dried fruit with strips of dough and bake until lightly blushed at 180 gr. Cookies-snails are ready for tea or coffee! Leave for one .. two! Bon appetit!
  

• Defrost the dough and roll out into a rectangular layer about 5mm. Boil 2 eggs hard boiled and cut into halves Minced meat mixed with chopped onions, garlic, spices, herbs. Put the prepared minced meat on the dough, on top in the middle of the halves of the egg one after another. Pinch the dough, grease with an egg, make cuts for beauty. Bake for about 30 minutes....
  

• 1. Defrost the dough, as indicated on the package. 2. Put the dough rectangle in a form covered with parchment. Brush the edges with a little beaten egg. And 3. Put a side of dough around the edge. 4. Peel the pear, cut out the core, cut into thin slices and put on the dough. 5. Break the cheese into small pieces or grate and crumble ...
  

• There is always frozen dough in the freezer, just in case of a fire. The bread has run out, it's cold outside. And there were such rolls for soup. I apologize that the dough is purchased. Maybe someone will need this idea. We mix finely chopped olives and olives, ham, chopped herbs and cheese. Season with mustard and nutmeg. Rolling out the dough...
  

• Defrost the prepared puff pastry. Dust the surface with flour. Roll out the dough into a rectangle 3 mm thick. Cut the dough lengthwise into 2 parts. Mix the yolk with milk (or water) and grease the dough with it. Cut dried fruits lengthwise into two parts. Step back 1.5 cm from the edge of the dough and lay out dried fruits alternately along the length. Retreat another 2 cm and lay out ...
  

• Puff pastry baking is an endless topic. What is in the refrigerator of sweet, salty, spicy, meat and sausage wrap in dough and peki, peki ... Everything is delicious. In my family, pies with such fillings are very respected. So. FILLING 1. Stew cabbage, carrots and onions with laurel and spices. Salt. Add a boiled egg, grated on a large ...

Do you know what can be done with puff pastry? Pies, cookies - a real lifesaver for different occasions.

Birthday cake, fluffy buns for a children's party, pizza for a family dinner, cheese sticks for beer, and delicious croissants for breakfast - you can cook quickly and tasty, adding variety to your daily diet.

Use store-bought dough or make your own. Great solution will become a yeast and yeast-free version. This product has a neutral taste, it is recommended to use it not only for dessert dishes, but also for pies, pies with cheese, vegetable and meat fillings.

More complex and heavier yeast dough is suitable for buns, but yeast-free dough is considered one-stop solution. Knowing different recipes, you can cook a new dish at least every day. Let's learn more about the wonderful world of puff pastry together.

Puff pastry has many benefits. From it you can cook different dishes according to recipes. It is quick and easy to handle, and is inexpensive ready-made.

The cooking process will become easier by knowing some secrets.

All types of puff product are prepared from:

1. oils
2. salt and flour

It is prepared in a special way and laid out in layers. The number of layers determines how airy the dough will turn out. The process of preparing the yeast version is laborious, it is much easier to prepare the mass without yeast. A yeast-free product can consist of 280 layers, although it cooks quickly.

To bake from it turned out magnificent, the oven must be heated to 220 degrees and bake the product for no longer than half an hour.

There is a simple classic version, it is used for making cakes, pies and cheese sticks. A sweet and uncomplicated dish is made from cottage cheese puff pastry, and a quick version is made from creamy puff pastry.

1. Types of puff products are made without sugar; when baking sweet dishes, sugar is added to the filling or sprinkled on top.
2. Baking is more airy and fragrant when adding alcohol.
3. The water used in cooking is taken cold.
4. To give baking a golden color, it is smeared with an egg.
5. The cake will rise better if you do not open the oven for the first 10 minutes.
6. If you are baking with sugar, then you need to press it down a little, otherwise the sugar will burn and create a tasteless crust.

A delicious dish is obtained from purchased dough. It is prepared in accordance with the norms and standards, it will be an excellent substitute for a home-made analogue.

1. When choosing a store option, pay attention to the production time, since the splendor of baking depends on the freshness of the product.
2. Does it contain butter? The taste will be more delicate.
3. Many supermarkets offer homemade dough, the shelf life of the product should not exceed three calendar days.

Proper dough preparation and recipe

When using ready-made frozen dough at home, you need to understand how to defrost. It is better to leave the product overnight in the refrigerator, taking it out of the package. During defrosting, the mass must be periodically turned over, avoiding sticking, uneven softening.

Try chopped puff

• For every 100 grams of butter, a glass of flour is taken.
• Chilled butter is cut into pieces, mixed with flour and chopped into small pieces in this state.
• The mixture is collected in a hill, a recess is made.
• 50 ml of water is poured there, salt is added on the tip of a knife and a teaspoon of vinegar.
• The mass is collected in a lump and placed in the refrigerator for a couple of hours.

What dishes can be made from yeast puff pastry

They make from it:

1. wonderful buns
2. pizzas and kulebyaki
3. tartlets
4. pies
5. samsa
6. pies and cakes
7. Easter baskets
8. croissants
9. pasties or khachapuri
10. strudel

Cookies from it are tender and crumbly.

Sweet and uncomplicated buns "Snails"

You will need:

1. a pack of yeast dough, 60 grams of melted butter
2. half a teaspoon of cinnamon
3. half a glass of sugar.

You need to prepare like this:

• Wait for the product to melt, roll it out.
• Brush with butter and sprinkle with cinnamon and sugar on top.
• Roll the layer into a sausage and cut into pieces.
• Brush the surface with the beaten egg and place on a greased baking sheet.
• Put in the oven for 20 minutes. The temperature must be at least 200 degrees.

What filling to use for baking depends on your imagination.

For croissants, use prunes and nuts. For making a pie, jam, cream cheese are suitable. Create fluffy cheesecakes from dough and cottage cheese.

Yeast-free puff pastry

From yeast-free dough, products with sweet fillings will be a win-win option.

A small list of additives:

• jams
• nuts
• chocolate
• fruits
• candied fruit

Such pastries are popular due to their lightness. A very simple recipe - puff tongues, which can be cooked with sugar, with fruit, berry filling. Puffs in the oven are cooked in 5 minutes.

The process of preparing a delicious strudel will not take much time. A thin layer is rolled out, on which a specially prepared mixture of frozen cherries, sugar, vanilla, melted butter and starch is laid out. Then the layer is rolled up into a roll, and its edges are pinched. The roll is baked for about half an hour.

Delicious cheese sticks are obtained from unleavened dough.

Prepared simply from leftover dough. The dough is rolled into a thin plate, smeared with yolk on top, seasoned with spices and sprinkled with grated cheese. It is laid on a baking sheet and already there it is cut into thin strips. Put in the oven for only 5-7 minutes.

Pastries with sweet, meat fillings

Puff pastry is used for baked goods with vegetable and meat fillings.

Suitable for filling:

• potato
• liver
• Rice with chicken
• cabbage or mushrooms
• cottage cheese
• berries

For taste, fried onions should be added to the potato, meat filling. Forms depend on your imagination: envelopes, bagels, puffs, pies. An interesting solution become tartlets. Original baskets will decorate the festive table.

And what kind of pie is obtained with meat filling? Real jam!

1. Minced meat, pepper, salt, fried onions are mixed.
2. The dough is rolled out into two layers.
3. One is placed on a baking sheet with the formation of sides, and the second is placed after the distribution of the filling.

Can you make chebureks, khachapuri? Such products are lush and juicy.

Pizza from ready-made puff pastry

Can pizza be made with puff pastry? I will answer yes. It will turn out crispy and thin.

As usual, the cake is rolled out, and any filling is used on top: boiled meat with mushrooms and olives, cheese with ham.

Olives are cut into slices, mushrooms into slices, cheese is grated, and ham is cut into strips. Pizza takes 25-30 minutes to prepare.

Pizza can be cooked in a slow cooker. To do this, use the "baking" mode, set for 25 minutes.

Connecting the imagination, you will find a lot of original recipes that can be made from puff pastry. Experiment, try.

Sincerely, Natalya Krasnova.

Among decorative leafy plants, there are not so many shrubs and trees. The most speckled patterns on luxurious leaves are offered by a rare, but therefore even more valuable aucuba. Despite the presence of bright berries and many unique features, it is for the drawings on the leaves that this beauty is considered one of the brightest exotics. Aucuba is not the easiest plant to grow. But all she needs is a cool winter and regular standard care.

Chives, or Skorod onions, like other varieties of onions, belong to green and spicy-flavoring crops. Fresh as a spice, it is added to all vitamin salads, meat, fish and vegetable dishes. Delicate leaves, pleasant to the taste, without bitterness and burning, are an integral part of pastries, omelettes, sauces, gravies. Frost resistance allows the use of fresh chives in temperate regions for up to six months when grown outdoors.

Mannik with pumpkin is a simple sweet dish that a beginner can bake. Whey dough is tasty and tender. Usually this by-product of making cottage cheese is thrown away, but don't rush! You can cook a lot of wonderful dishes from whey, ranging from drinks to pies and pancakes. For sweet pastries, take butternut squash with bright orange flesh, be sure to add cinnamon to the dough, which will emphasize the spicy flavor of the pumpkin.

It's no secret that regions sometimes differ greatly in climate. These climatic features must be taken into account when choosing one or another variety of vegetable crops. This also applies to potatoes. Let's get acquainted with the best new varieties of potatoes that are relevant for each region. Let's talk about the most interesting and recommended by gardeners for growing both in small summer cottages and in large fields of farms.

Cacti and succulents are considered quite a predictable group of houseplants. Their appearance is familiar to everyone, even if we are talking about the original blooming beauties. But one plant from this series can surprise even the most experienced flower growers. Previously, it was known as decabelone - an amazing flowering succulent with a unique color and shape of a flower: it is not easy to understand that this is not a cactus in front of you. The forms of both stems and flowers of tavaresia are truly unforgettable.

Steamed chicken is very easy to cook. Do not believe those who say that the meat is dry, they just do not know how to cook it! There are a few simple tricks to keep chicken breast juicy. Firstly, the pieces of meat should be thick (1.5-2 centimeters). Secondly, it must be wrapped in something. Leek or grape leaves are suitable for these purposes. Thirdly, you need to cook the breast for no more than 8 minutes, and then let it “rest”.

In Europe, hawthorn hedges are absolute favorites. A shrub with a uniquely dense crown, and the truth is the best suited for creating green fences. But hawthorns also have other advantages. Romantic and spectacular flowering and beautiful fruits will decorate any garden. And the endurance and unpretentiousness of hawthorns still do not know their equal. Hawthorn is a large-sized shrub, which we consider quite ordinary and typical.

Schisandra chinensis is an interesting vine with beautiful leaves, pleasant to look at, fragrant flowers and bizarre fruits, which can be quite easily grown on your site for the sake of obtaining useful fruits or kept to decorate garden buildings or even house walls. Lemongrass is unpretentious, does not require any special care, it is winter-hardy and quite drought-resistant in adulthood, and therefore suitable for suburban area where you don't go often.

Chicken cutlets, cooked according to this recipe in the microwave, will never fall apart, and at the same time they will turn out juicy. A microwave oven saves you the hassle of frying on the stovetop. The recipe for cutlets in the microwave is simple, it is within the power of inexperienced cooks. The set of ingredients is minimal - these cutlets contain only meat, onions and seasonings. The leek leaves in which the cutlets are wrapped are edible, but their main function is to retain the juice and prevent them from sticking!

Many beautifully flowering indoor plants the brightest and most attractive part is not the flowers at all. Colorful bracts that completely overshadow the true flowering, in fact, are much more common than ordinary inflorescences and single flowers. And almost always, cultures flaunting delightful brightly colored bracts are perceived as exotic and non-standard. It is among such plants that the main large-colored stars are found.

Winter period. But not all owners manage to successfully and for a long time save their cabbage crop. Why this happens, what determines the shelf life of cabbage and what options for storing cabbage are considered the most successful for preserving the crop, we will talk today.

With help climbing plants and various supports for them, you can literally take the design of the garden to new levels. But in the matter of searching best designs for support garden vines everything is far from simple. Supports must not only meet purely practical tasks, but also correspond to the characteristics of the climbing plants themselves, be durable and fit into the style of the garden. There are many rules in the selection of supports for your favorite vines, as well as nuances that you should pay attention to.

Pumpkin jam with physalis, apples and orange is a delicacy that you can easily cook at home in the kitchen from vegetables and fruits grown in your own garden. For a successful outcome, you need a pumpkin with bright orange pulp, yellow physalis and sweet apples (sour varieties are easily boiled). If everything is done correctly, a thick mass is obtained, consisting of appetizing, transparent pieces of fruits and vegetables - a real kaleidoscope of taste in a jar.

Garden equipment and tools are indispensable in any area. With our own hands we can only collect fruits or single pests, and we do everything else with the help of garden tool. Now, when a good shovel and high-quality rake are quite expensive, more and more gardeners prefer to take care not only of plants, but also of garden tools to make it last as long as possible.

Among shrubs, privet has always been considered a special plant. Easily shaped, distinguished by its beauty, it is primarily known as a garden plant. But even in the rooms, privet knows no competitors. It is most often grown in the form of bonsai, revealing in all its splendor the unique bark, flowering and original berries. And although the care of privet is not easy, but as a room, it adapts to the appropriate conditions quite well.

Cooking puff pastry takes a lot of time, so many housewives prefer to buy it in the store. Why not, if there is such an opportunity. However, not everyone knows how to bake puff pastry correctly so that the pastry turns out to be really tasty, and the dough is light and airy.

Basic rules for preparing and baking puff pastry in the oven

1. If you bought frozen puff pastry, you should only defrost it at room temperature.

2. Roll out the dough in one direction so as not to disturb the structure of the layers. The thickness of the rolled sheet must be at least 3 mm.

3. Cut the dough with a sharp knife. So the edges will not stick together, and the dough will rise well during baking. A dull knife will crumple the edges, and they will not "bloom", this will affect the splendor.

4. After laying the filling, do not grease the edges of the products with an egg, otherwise they will stick together in the oven and will not be able to exfoliate.

5. If you put the filling inside the dough, pierce the finished products with a fork in several places. This will allow them to bake well, and the dough will be smooth, without bubbles.

6. The baking sheet does not need to be oiled, as puff pastry usually contains a sufficient amount of oil. If you are still afraid that it will stick, lay parchment paper and place puff pastry products on it, or simply sprinkle flour on a baking sheet. Some housewives also recommend simply pouring a little water into the baking sheet - when it evaporates, it will give the products additional splendor.

7. Preheat the oven well before baking.

8. During cooking, do not open the oven, even if you really want to check the readiness of the products. If opened, the dough may shrink due to the temperature drop.

How long to bake puff pastry in the oven

Another important question that worries many housewives is how much and at what temperature to bake puff pastry. Insufficiently high temperature can lead to the fact that the inside of the product is not baked, the fat is rendered, and the baking itself will not be multi-layered. And too high a temperature, on the contrary, will lead to burning of the upper layer. How to be?

Bake puff pastry at 220 degrees for 5-10 minutes, then switch to 180 degrees and bake for another 15-20 minutes. The dough will be fluffy and crispy.

However, the time and temperature of baking puff pastry is quite relative. It all depends on the size of the products and the type of dough itself.

How long to bake puff pastry without yeast

How long to bake puff pastry

Now you know how long to bake puff pastry in the oven. However, the question remained with the filling.

How long does it take to bake puff pastry croissants

Perhaps this is the most popular pastry made from puff pastry. You can also cook sweet croissants (jam, cherries, honey, chocolate, bananas, condensed milk, cinnamon with sugar, etc.), or with fillings such as cheese with mushrooms, ham, etc.

Puff pastry croissants are baked in the oven for 30 minutes at a temperature of 180-200 degrees. The oven must first be preheated to the required temperature and only then placed in it a baking sheet with pastries. Flour semi-finished products are stacked at a distance of 2-3 centimeters from each other.

And here is another cooking secret. Housewives advise holding croissants under plastic wrap in a warm place for 15-30 minutes. This will allow the dough to rise, which is especially important with its "homemade" version.

How long does it take to bake puff pastry pizza

Another popular puff dish. Puff pastry pizza is baked for 20-25 minutes at a temperature of 180-200 degrees.

The same amount of time is baked for sausages in puff pastry.

We hope our tips will help you please your household with successful and tasty pastries.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Before embarking on mastering complex baking, a novice housewife should study 5 simple recipes with ready-made puff pastry, which include puffs, cookies, pies and buns. The easiest way to learn how to cook different dishes is from photo or video recipes. In addition, you can experiment with types of toppings and spices to make the dish special.

What can be done with puff pastry

This type of dough, like puff pastry, is the basis for dishes of different nations due to its fine structure and pleasant crunch. A store-bought product is more commonly used for sweet pastries, although it is also suitable for making pies with savory fillings. The following types of confectionery are prepared from it:

• cakes;
• pies;
• cookie;
• tubules;
• croissants;
• buns;
• rolls.

from yeast

The finished dough with the use of yeast has a characteristic sour taste. Products from it after cooking are more magnificent and tasty. They make good buns and savory meat and fish pies. Unlike the fresh version, the layers here are several times smaller, they do not turn out so light and crispy, but the number of calories is slightly less.

From yeast-free

A fresh or yeast-free product is more often used to make sweet confectionery. The tongues, corners and puffs are crispy and tastier because of the thin layers. However, for those who try to keep proper nutrition, it is better to refrain from eating such delicacies - the product turns out to be more nutritious due to the fact that it contains more oil.

Recipes with ready-made puff pastry

When you urgently need to cook something, different recipes from ready-made puff pastry become a real lifesaver. Beginners will be helped by the recommendations of experienced chefs:

1. Pre-defrost the dough in the microwave or leave it on the table 2-3 hours before cooking.
2. Yeast dough after thawing should be kept warm for at least 1 hour.
3. Before you cook anything, you need to carefully roll out the dough into a thin layer.
4. Baked puff pastry is best when placed on a sheet of parchment paper soaked in oil. On a baking sheet, puffs often burn.
5. Products can be filled with any ingredients, both sweet and savory.
6. During the final stage, the filling is placed, the product is placed in a hot oven. The average baking temperature is 180-220 degrees.
7. If a meat filling is used, the cooking time will increase.

Puff pastry with filling

• Time: 45 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 180 kcal / 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

You can cook a dish from ready-made puff pastry with any salty or sweet filling - vegetable, cottage cheese, fruit, meat, egg, so long as it does not blur after cooling the dish. The simplest version of a confectionery product from such a dough is apple cinnamon roll. With its simplicity, the dish can decorate any table. For it, a yeast type of product is used.

Ingredients:

• a package of ready-made dough in a roll - 500 g;
• apples - 400 g;
• butter - 50 ml;
• powdered sugar - 100 g;
• vanilla sugar - 1 sachet.

Cooking method:

1. Unroll the roll, flatten slightly with a rolling pin.
2. Peel apples, chop.
3. Mix with half the powdered sugar and cinnamon.
4. Put the apples in the middle of the layer, carefully roll into a roll, pinch the edges.
5. Cut into portions and place on a baking sheet.
6. Bake 30 minutes.

Pie

• Time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 250 kcal / 100 g.
• Purpose: for dinner.
• Cuisine: Azerbaijani.
• Difficulty: easy.

For this type of pastry, like a puff pastry pie, you can also choose different fillings. It turns out very tasty samsa from meat, formed in the form of a pie. This is a dish from Azerbaijani cuisine. It is prepared very simply, even the hostess can handle it with minimal culinary skills, but it looks festive. The main secret success - the exact observance of the recipe.

Ingredients:

• dough - 500 g;
• minced pork and beef - 500 g;
• onion- 4 things.;
• hard cheese - 200 g;
• a mixture of spices (coriander, pepper) - 3 g;
• butter - 50 g;
• salt - 2 g;
• green onion, dill - 1 bunch.

Cooking method:

1. Roll out the dough (yeast or yeast-free) into a layer 5 mm thick.
2. Finely chop greens and onions, mix with minced meat and spices.
3. Put the dough in a round shape, form the sides.
4. Put the stuffing on top, sprinkle with grated cheese.
5. Cover with a second layer on top, carefully pinch the edges.
6. Let the oven heat up to 180-200 degrees.
7. Put the mold with samsa in the oven, bake for 25 minutes.

Buns

• Time: 35 minutes.
• Servings: 7 persons.
• Calorie content of the dish: 150 kcal / 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

The collection, which includes recipes from ready-made puff yeast dough, would be incomplete without mentioning the buns. This option will help out in a situation where you need to urgently bake something for tea. The dish is prepared very quickly, it turns out tasty and fragrant. Before preparing yeast dough buns, you need to take the bag out of the freezer in advance, and then put it in a cup, putting it in a warm place so that the product doubles in size.

Ingredients:

• powdered sugar - 50 g;
• yolk - 1 pc.;
• butter - 50 g;
• dough - 500 g.

Cooking method:

1. Roll out the dough to 3 mm.
2. Melt the butter, grease the layer.
3. Roll the dough into a tight roll, pinch the edge.
4. Cut into portions, 8-10 cm long.
5. In the middle of each piece, make a slit with a knife so that it does not reach the edge.
6. Expand the slot to make a "heart".
7. Place buns on parchment paper.
8. Lubricate with yolk, sprinkle with powder.
9. Bake 25 minutes.

Puff tongues

• Time: 25 minutes.
• Servings: 12 persons.
• Calorie content of the dish: 120 kcal / 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

In the 5 easiest recipes with ready-made puff pastry, you must definitely include the preparation of tongues. This type of quick baking got its name because of the similarity with the real language. Puffs are prepared in an elementary way - you only need purchased puff pastry without yeast, sugar, an oven and a few minutes. Some gourmets prefer to sprinkle the finished cakes with salt, then they can be used as a beer snack.

Ingredients:

• dough in a roll - 700 g;
• sugar - 400 g.

Cooking method:

1. Expand the roll, roll the layer with a rolling pin, up to a thickness of 5 mm.
2. Cut with a knife into small pieces, round the edges of the dough strips.
3. Sprinkle sugar on top.
4. Put on a baking sheet, put in the oven.
5. Bake for 15-20 minutes.

Cookie

• Time: 35 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 130 kcal / 100 g.
• Purpose: for an afternoon snack.
• Cuisine: Russian.
• Difficulty: easy.

Ear biscuits made from this type of yeast-free dough are a variant of classic pastries. The treat is suitable for baby food because it does not contain products that cause allergies. Children enjoy eating crispy biscuits with cocoa or warm milk. Before you make puffs from ready-made puff pastry, you need to wait until all the ingredients have warmed up to room temperature and only then start baking.

When kneading the dough, you need to focus on the amount of milk.
For example, for 0.5 liters of milk, calculate the amount of other products: eggs, sugar, salt, fat, flour and yeast.

It is undesirable to arbitrarily change the dough recipe, since a violation of the composition and quantity of products can affect the quality of the dough.

If too much sugar or salt is added to the dough, it will rise slowly, and when frying, the products will quickly brown, but remain raw inside. If there is not enough sugar, the pies are pale and tasteless.

Excess salt worsens not only the taste of pies, but also their appearance: the crust does not brown.

Too steep dough (with a lack of liquid) does not ferment well, the pastry turns out to be tough, and with an excess of liquid, the dough is poorly formed, spreads, the pies turn out to be flat, blurry.

If you increase the amount of yeast, fermentation is accelerated, but the dough may acquire an unpleasant yeasty smell.

1. Dough For 0.5 liters of milk you need to take:

• 4 eggs,
• 100 grams of granulated sugar,
• 1 teaspoon salt
• 1 pack of creamy margarine,
• 50 g yeast
• 900 grams of wheat flour of the highest or first grade.

Break eggs into a bowl with a capacity of about 5 liters, add salt, granulated sugar, add melted margarine.
Slightly warmed milk is divided into two parts: pour half into a bowl, and dilute the yeast in the other part and also pour into a bowl.
Sift the flour, also pour it into a bowl, mix well and knead the dough until it leaves your hands.

Knead the dough for at least 15 minutes.

Then cover the bowl with a clean towel and put in a warm place so that the dough comes up. When it comes up, the dough must be kneaded and put back into the bowl.
Let him rise a second time, knead again and again put in a warm place.
When the dough rises for the third time, you need to put it on a clean table, sprinkled with flour.
Then, cutting off small pieces, cut the whole dough into small balls of equal size. While you are rolling the last balls, the first ones will already fit, and you can make pies out of them.

Now sprinkle your hands with flour, take a ball and make a round cake 1 cm thick out of it. You can roll out the dough for the thresholds with a rolling pin, or you can stretch or knead the dough with your fingers. Put the filling on the cake, tightly connect and pinch the edges.

2. Stuffing Pies can be made with different fillings:

• with meat;
• with meat, with green onions and eggs;
• with cabbage, onion and egg;
• with apples
• with mushrooms,
• with cottage cheese.

To prepare the filling of rice with eggs, you must first wash the rice, boil it, put it in a colander so that the water is glass. Then mix rice in a bowl with chopped hard-boiled eggs, butter, salt.

Delicious and filling of cottage cheese with herbs.
Cottage cheese needs to be kneaded, salt to taste, add finely chopped dill and onion leaves and one raw egg per 0.5 kg of cottage cheese to it, mix.

If you want to make a filling from fresh cabbage, you need to chop the cabbage, pour over it first with boiling water and then with cold water, put it in a colander, wring it out, fry for a few minutes in vegetable oil, add salt and ground pepper and use for the filling.

Quite tasty is the filling of buckwheat porridge with liver.
Soak the liver a little in milk and fry in butter along with chopped onions, then pass through a meat grinder, salt, pepper, mix with chopped eggs and, if desired, with crumbly buckwheat porridge.

It should be borne in mind that salty meat, mushroom and fish fillings are not suitable for sweet dough, just as salt dough cannot be prepared for sweet fillings.

3. Baking On a greased baking sheet, lay the finished pies seam down, leaving three finger gaps between them so that the dough fits freely. In this case, it must be borne in mind that the baking sheet is lubricated evenly, otherwise the pies will spread in a large accumulation of fat or burn on insufficiently lubricated areas of the baking sheet.

Then a baking sheet with pies should be placed in a warm place for 20-30 minutes for proofing, that is, so that they come up.
During this time, the products increase in volume and become lush. It is necessary to protect baking sheets with pies from drafts, which can be caused by opened door or a window so that the crust does not dry on the surface of the dough, which will make the taste of the pies worse.

The oven must be preheated to a temperature of 230-250 degrees.
To make the pies beautiful, ruddy and appetizing, they must be greased with a raw egg after proofing. To do this, pour the egg into a cup and beat with a fork so that the yolk is mixed with the protein. Better yet, just brush with beaten yolk.

Lubricate the pies carefully so as not to crush them, and so that the egg does not fall on the baking sheet, otherwise the pies will stick to it during baking. Try to put the baking sheet in the oven carefully, without pushing, otherwise the pies may settle.

Bake pies on medium heat for 10-15 minutes.
Baked pies should be immediately laid out on a large dish covered with paper napkins.
To make the pies tastier, they can be greased with butter when hot.
Then cover them with a clean towel and leave for 10-15 minutes.

Russian dough pies in French

For the French test you need:

milk - 1 cup
margarine - 1 pack
eggs - 2 pcs.
fresh yeast - 1 pack (100 g)
sugar - 5 tbsp. l.
flour - 3 cups + 1 cup or a little more for mixing

Boil milk, turn off and dip margarine into it - you can whole, but to speed things up, it is better to cut it into pieces. Margarine has melted, add sugar. While stirring it, the milk cools down so that you can introduce lightly beaten eggs - they will no longer curdle. We don't stop stirring. Milk by this time becomes warm, and we are not afraid to dissolve the yeast. Crumble with left hand, stir with right hand.

When the yeast has dissolved, we begin to introduce flour - in small portions, and again without ceasing to stir. I warn you that the result will not be pie dough at all - it is too liquid for this, and if you also used a combine, then it’s completely. But don't let that bother you!

We put the dough in the refrigerator for 25-30 minutes.
Three or four times during this time we look into the refrigerator and crush the dough with a spoon or spatula.
After half an hour we continue the work. Pour enough flour on the cutting board and spread the dough. Gradually adding flour, bring the dough to the desired consistency.

There is no salt in the recipe. Its absence in the test is not felt in any way. But the filling should be salted in moderation or a little more. It also does not interfere with adding sugar, even if you use a bitter filling, for example, with onions. Sugar helps the dough "work".

Seems like too much yeast? But, apparently, due to their pies, they do not stale for a long time.

Filling - mashed potatoes with onions and mushrooms.
They eat pies with milk or tea.

The dough can be made ahead of time and is good after defrosting.

Yeast dough from the fridge

Yeast dough that fits in the fridge.
Convenient for any baking, it always turns out incomparably.

Ingredients:

* Milk - 0.5 l
* Yeast (fresh) - 100 g
* Vegetable oil - 200 ml
* Egg - 3 pcs
* Sugar - 4-5 tbsp. l.
* Salt (to taste)
* Flour - 7-8 stack.

Recipe: Dissolve yeast in warm milk, add beaten eggs with sugar, vegetable oil, salt and flour.
Knead the dough.
Put the dough in a plastic bag, tie it so that there is room, and put it in the refrigerator for an hour and a half (you can also overnight).
When the dough has risen, sculpt what you want!

shortcrust pastry

• For shortcrust pastry, flour with a small amount of gluten is more suitable. But since under normal conditions it is not possible to check the quality of the flour, a small amount of starch can be added to the dough. It will become more crumbly.
• It is very important to use high-quality fat, as it significantly affects the taste of the dough. Natural butter with a fat content of 82% is best suited. Depending on the recipe, the butter is used chilled or softened, but never too cold or melted. Friability and plasticity also depend on the oil. If there is less oil than needed, the dough will turn out dense and hard.
• To make the dough more crumbly, you can use only egg yolks (baking powder is not necessary in this case).
• The layer of dough during baking must have the same thickness, otherwise it will bake unevenly.
• The finished dough should be put in the refrigerator for at least half an hour, so that it is easier to roll out and so that it does not crack during baking. If you suddenly change your mind about baking a pie, don’t worry, shortcrust pastry can be stored in the refrigerator for up to three days, or you can even freeze it.
• Shortbread dough does not need to be kneaded for a long time: it will lose its plasticity, and the pastry will turn out to be tough.
• Before baking, shortbread dough can also be laid out in a mold and put in the freezer, then it is less likely that it will “slip”. To prevent the sides of the dough from moving out, you can put baking paper and beans on the bottom of the mold directly on the dough.
• Best of all, the dough sets in the oven with convection and a high temperature of 200-220 degrees.

Shortcrust pastry (basic recipe for sweet pie)

Ingredients: 2 cups flour, 200 g butter, 0.5 cup sugar, 1 egg (800 g dough will be obtained). Cooking. Mix flour with sugar. Put the pieces of butter and grind the butter with the flour mixture. Add the egg and quickly knead with your hands until a homogeneous mass is obtained.

Puff pastry

Puff pastry is made from flour, salt, water, butter (or margarine). When baking, it should disperse into many layers. "Lamination" is achieved by a special method of kneading:

butter is “rolled” in layers into a base of flour and water, then rolled out, folded, frozen and the operation is repeated 4-5 times.

Puff pastry without yeast

Ingredients:
3 cups flour (more may be needed), 1 egg, about 200-220 ml water, 200 g butter, 1/4 tsp. salt, 2 tsp vinegar 9%. Cooking.
Mix egg, water in a bowl, add salt and vinegar, stir. Pour in the flour gradually, knead a dense, but plastic dough. After wrapping the finished dough in a film, leave it for 30 minutes or 1 - 2 hours at room temperature.
Remove the butter from the refrigerator, cut into cubes, add flour (50 g of flour per 200 g of butter, 75 g of flour per 300 g of butter), mix everything, preferably with a combine.
Transfer the mass to a film or parchment paper. Cover with a second sheet of film and roll out a thin pancake. Place in refrigerator for 20 minutes.
The next step is to combine the dough and butter. To do this, roll out the dough with a thickness of 5 - 7 mm. Arrange an oil pancake on it so that it occupies 2/3 of the territory closer to one edge. The edge of the butter pancake should not be flush with the edge of the dough layer, indent 1 - 1.5 cm. Place the free 1/3 of the dough on the butter pancake and pinch the side edges. Now close the “envelope”: cover the top of the dough with the oil part and pinch the edges, put it in the refrigerator for 15-20 minutes.
The next step is to roll out the dough. When rolling out the puff pastry is placed with the short side facing you. You need to roll out with quick movements and in one direction. Fold the dough three times before each rolling. Triple folding: turn the dough with the wide side towards you, tuck the left third of the dough up, and cover the dough with the right. After the dough is rolled out into a layer of 8 - 10 mm and again folded in triple addition. The maximum number of possible rolls is 4. If the dough has warmed up after rolling, it should be put in the refrigerator for 15 - 20 minutes.

Since the classic puff pastry requires a lot of time and remarkable physical strength, at home more often used simplified recipe.

In this case, chopped cold butter is kneaded directly into the dough.
For a quick puff pastry, you need to sift the flour (6 cups), saturating it with oxygen. Then add 1 teaspoon of salt and grate 600 g of cold hard butter on a coarse grater (margarine is cheaper, but worse). Mix everything thoroughly and rub the mixture again until a homogeneous fatty mass is obtained.
Then separately beat 1.5 cups of cold water (or milk) with 4 yolks, pour in 1/2 teaspoon of diluted citric acid, mix well and carefully begin to pour this liquid into the butter and flour.
You should get a homogeneous plastic dough. The finished dough must be wrapped in a film and put in the refrigerator for a couple of hours.

Adviсe

• You need to cook puff pastry in a cool room (17-20? C).
• Butter or margarine must be cooled to a temperature of 15-17? C, but not lower. If the oil is too cold, it will crumble when rolling and will leak out when baking. The dough itself must also be chilled.
• Baking trays for puff pastry need to be lubricated cold water and not fat.
• You need to cut the dough only with a well-honed knife so as not to break the layers.
• The edges of puff pastry should not be brushed with yolk before baking - this may prevent the dough from rising.
• Before baking, the dough can be pricked in several places with a knife so that there are no blisters.
• Puff pastry is not recommended for storage, as its taste deteriorates.

Dry yeast dough

• 1 sachet dry yeast
• 2 cups warm water
• 2 tsp Sahara
• 1 tsp alcohol
• 4 cups flour
• 3 - 4 tbsp. tablespoons of vegetable oil
• sugar - to taste

Dilute 1 bag of dry yeast in 2 glasses of warm water, with the addition of 2 tsp. sugar and 1st tsp. any alcohol.
When the yeast comes up, add 4 cups of flour, 3-4 palms of vegetable oil, salt, sugar to taste (1 tablespoon of sugar and 2 pinches of salt, if the filling is sweet, then add more sugar) and knead the dough. The dough should be elastic and not stick to your hands.
Put the dough in the refrigerator for 30 minutes.

Pies in five minutes

(recipe for sloths)

Ingredients:

• - 4 tbsp. flour (sometimes you need a little more, because flour is different)
• - 2 tbsp. l sugar
• - 1\2 tsp salt
• - 2 tbsp. l. sunflower oil
• - 500 ml. milk (you can warm it, you can do it straight from the refrigerator, I tried it anyway, the result is the same)
• - a package of dry yeast 11 gr. (for example, a small bag of SafMoment)

Cooking:

Stage 1.
Mix all ingredients until smooth. Fold the resulting mass into a bag and put in the refrigerator for 2 hours.
ALL! Stage 2.
After two hours, you take the dough out of the refrigerator, lightly crush it in flour and make pies with any filling. The dough is soft, does not stick to the hands, molds well and the pies do not fall apart. It can also be used for all types of pies and pizza.

In the oven(preheated) bake pies with cabbage at a temperature of 200 degrees.
IN microwave oven baking time at 500 W.
In air grill bake pies with cabbage on the middle rack at average speed blowing and temperature of 180 degrees.

How to bake pies with cabbage

Products
For the test
Wheat flour - 3 cups (600 grams)
Margarine - 200 grams (take out of the refrigerator 1 hour before preparing the dough)
Egg - 1 piece
Water - as needed
Sugar - 1 tablespoon
Dry yeast - 2 teaspoons
Salt - 1 teaspoon by the side
For filling
White cabbage - 600 grams
Butter - 50 grams
Milk - 0.5 cups
Additionally
Flour - 1 tablespoon (for sprinkling the board when forming pies)
Egg - 1 piece (for greasing the top of the pies)

Cooking
Pour 600 grams of flour into a deep bowl. Flour needs to be sifted: pour into a fine sieve or a special mug with a metal mesh and shake over a bowl. Pour dry yeast into a bowl with flour, mix. In a glass, grind the egg with sugar, add a pinch of salt and, while stirring, add water so that a full glass of liquid is obtained.
Get the margarine out of the fridge ahead of time. At room temperature, it will become soft and plastic after 1 hour. Put the softened margarine into the flour mixture and knead with your hands.
Add a mixture of eggs and water to the resulting crumb (not the whole glass at once, but gradually, in portions) and knead the dough. When the dough acquires sufficient density and will easily lag behind the dishes and hands, it is ready.
Put the dough in a plastic bag and put it in the freezer for half an hour.
Cut the cabbage, salt, put in a deep frying pan. Add 0.5 cups of milk and simmer covered over moderate heat for 15 minutes, stirring occasionally. If a lot of liquid has formed during extinguishing, it must be drained. Add 50 grams of butter.
Mix the filling, simmer for another 5 minutes.
Remove the dough from the freezer and divide into 14 pieces. On cutting board, sprinkled with flour, form a cake 0.5 cm thick. Put 1 tablespoon of cabbage filling in the middle. Pinch the edges, put the pie on a baking sheet greased with vegetable oil. To make the finished pies shiny, grease the surface of each with a beaten egg.

Pies with cabbage in the oven
Place a baking sheet with pies above the middle, but not on the highest level. oven- so the pastry will acquire a beautiful ruddy color and will not burn. Bake for 25 minutes in the oven at 200 degrees.

Pies with cabbage in the microwave
Arrange patties (7 pieces) on a microwave-safe plate. Set the medium mode (60% power) and bake for 10 minutes. To make pies brown? at the end of baking, turn on the grill for 1 minute (if there is such a function in the microwave).

Patties with cabbage in air grill
Put the pies in a culinary baking dish, at the level of the middle grill of the air fryer. Bake for 25 minutes at an average blowing speed and a temperature of 180 degrees.

Fkusnofakty

Filling options Cut the cabbage and boil for 10 minutes, drain in a colander. Then mix with onion fried in vegetable oil, chopped boiled eggs, season with butter. Can be used for stuffing sauerkraut. It should be fried for 15 minutes in vegetable oil with finely chopped onions. Possible replacements. It is allowed to replace margarine (200 grams) with vegetable or butter in the same amount. Water can be replaced with milk.

When kneading yeast dough for 1 cup (part) of liquid take 3 cups (parts) of flour. A prerequisite: measure water and flour with one and a cup or glass of the same volume.

calories baked pies with cabbage about 250 kcal / 100 grams.

Keep baked pies with cabbage in the refrigerator for 2 days. Reheat in the microwave or skillet before serving.

1. Cabbage jellied pie: a great example of quick diet baking! 🔸 per 100 grams - 94.99 kcal 🔸 B / F / U - 4.55 / 0.62 / 17.12 🔸 Ingredients: Dough: fat-free kefir 450 ml whole grain or oatmeal flour 320 g soda 1 tsp. Filling: cabbage 400 g carrots 1-2 pcs. spices, herbs Thanks for the recipe to the group Diet recipes Preparation: 1. Finely chop the cabbage for the filling, rub the carrots. 2. Fry carrots with spices. Add cabbage and simmer until...

Girls, what to do? pies in the oven tore :))) not at the seam, but on the side ... the cabbage crawled out: (((and I should lay the second batch ... what should I do so that it doesn’t break out more? :)))

Discussion

girls, thanks to everyone who responded! I’m mastering a new oven, before that there was nowhere to bake :) I’ll take everything into account for the future, there are almost no pies left :)))

Before putting the cake in the oven, you need to put the baking sheet with the cake in a warm place, away from drafts for 15-20 minutes, so that the dough rises. If you put the cake directly into the oven, then at a high temperature the dough begins to rise intensively and therefore breaks.

Yep, I found you! What kind of things are you showing? Well, after all, you can’t immediately rush to fulfill them, there’s already a cupcake in the oven ... uh ... though I didn’t have enough baking powder, but we’ll see what happens.

Hi all. I don’t make friends with him in any way ... it doesn’t rise in the oven - even if you crack .. and the crust turns out to be thick and tough. As soon as I didn’t try it - both with sourdough .. and without sourdough ... and with live yeast and extra-fast, which are now the sea in stores ... I don’t understand anything! :(Or is it just me .... clumsy .. I don’t believe it! that’s EVERYTHING, except for the yeast dough, it turns out wonderful, tender, lush, etc. etc. ..... what to do? :))

Good people help with advice! I bought a Whirlpool JT359 microwave oven following local advice, i.e. (with convection and grill). Well, it’s not like I can’t bake pastries: (neither charlotte, nor a cake. Just yesterday: I did everything exactly according to the recipe, heated the oven to 175, put it in convection mode for 30 minutes, the cake didn’t even rise, I put another 40 already at 200, then another 20 by 175 (finally browned) .. I take it out satisfied and then bams !!! it was just fried on top .. EVERYTHING inside is raw ... In total, it took 1 hour to prepare ...

Discussion

I also have Whirlpool. MT46.
I bake EVERYTHING! And it turns out. But... I don't ONLY bake with convection. I ALWAYS do the combo mode. Here for a cupcake-pie, I put 175 Convection + 350 W microwave and hold for 20 minutes. If I feel that it is not ready yet (i.e. the dough breathes when the microwaves are turned on), then I can reduce the waves to 160 and hold it for another 5 minutes. Or, in case the dough is no longer breathing, but there is not enough color, turn off the microwaves and keep only on convection. In Whirlpool, all these manipulations can be carried out without interrupting the process.
I have the truth Silicone molds And I think that's an important detail. The pies come out just right, with a crust on all sides.

From advice. Try preheating the stove not to 175, but higher. By the way, how do you determine that the stove is hot? Does your version have this feature? I have it described, but for the next model. I heat the oven to 200 degrees for 5 minutes before stuffing the mold in.
Yes, and more! Be sure to put on a round stand-lattice, if the turntable rotates. Or on a lattice shelf, if rotation is not necessary. This is VERY important!

I don’t have a whirlpool, but an ordinary Samsung, but when baking in convection mode, I always increase either the baking time or the oven temperature (by 10-20 degrees), relative to the one indicated in the recipe. At first, it wasn’t particularly successful to bake there either, but through the trial method and constant monitoring of baking, everything quickly returned to normal.

There is a mysterious oven - after numerous experiments with temperature with a standard apple charlotte pie, the result is about the same - raw dough in the middle and raw apples, ready on the sides. Can it be baked in a cake pan (with a hole in the middle)? What else can you think of?

Yesterday I baked an apricot pie. According to the recipe, I laid out whipped proteins with coconut flakes on top and into the oven. Further - horror! What happened to the squirrels - blackness! I don’t cook often: (I’m catching up with my hindsight - apparently the squirrels had to be laid out just before the very end ... Yes?

Discussion

Such pies are usually baked like this: first shortbread dough is baked until half cooked. If the filling does not need to be baked, until almost ready. If the filling also needs to be baked, for example, you fill it with a mixture of cream and yolks, then, accordingly, bake until cooked with the filling. And at the end, lay out the whipped proteins and bake. There are also two ways here. If you want the proteins to be soft after baking, then bake at an average temperature for 10-15 minutes, if you want meringue, then at 50-70 degrees longer. Do not open the oven at this time, otherwise the whites will fall off.

Since six months I bought a new stove with an electric oven, I just can’t adapt to it in the sense of baking. People, share folk wisdom - for which test, what level and what temperature is preferable to achieve the best result?

Discussion

So, I have the same problem, for 2 years now, and I rarely bake, it doesn’t work, and that’s it. The bottom is on fire, and the top is raw (if the pie)
I made chicken, so the top is burning and the bottom is raw. That's terrible. Or I do not know how to use or the oven is bad. Bosch hob, electric oven.
I would be very grateful if someone writes at what optimum temperature food can be cooked. And I still don’t know when to turn on the top or bottom heating, grill, etc.

11/14/2002 04:45:14 PM, Ivolga

For any test, in my opinion, the average level is preferable :-). The meat is baked at the highest temperature; meringue, biscuit, shortcrust pastry at 180, yeast at 200.

11/13/2002 10:29:00 PM, Esther

A question for yeast dough connoisseurs. Mom baked pies for me, and they turned out with a crust. She was very upset, she says that they never worked out for her and never will. Indeed, she usually fries them in oil, but this time she made them according to a recipe for baking and the dough was more liquid than for frying. What can be wrong? I have never baked pies. I baked a yeast dough roll in this oven, it turned out very good. So I can only advise her to make more rich ...

First time talking to gas oven, I can’t understand what’s the matter - it burns or dries down below - depending on the strength of the fire, and it’s damp on top. In an electric one, somehow heat comes from all sides, but are there any tricks here?

Discussion

I used a gas oven for a long time - and my weirdo did the same ... I don’t know, maybe someone already advised - I didn’t read all the messages. Everything is done simply. Place a baking sheet on the middle section, and a dish of water under the baking sheet! Then the bottom does not stick, and the top is baked. The only important thing is that the dishes with water are about the same size as what you are cooking in ... a baking sheet or shape. And add water as it evaporates.

The first thing that comes to mind is to put it higher. There may still be an issue here. Maybe it's too thin, so the bottom burns quickly. And yet, holes are made on the sides of the baking sheet so that warm air passes up and heats the top and walls - the top is baked from them. Maybe you don't have these holes or they are too small. Alternatively, place a smaller baking sheet on the wire rack.

06/29/2000 12:25:09 PM, Olga M.

Please teach me how to bake something simple, fast and economical. In general, how much more profitable is it to bake by yourself (for money?)

Discussion

I found this recipe on the mail ru in the "Lick Your Fingers" community. Svetlana Andreeva gave it. Made it on Sunday, my family loved it, quick and easy. By the way, there are a lot of good recipes, I have already tried sushi, it turned out!
I quote:
"200 g margarine,

1 cup of sugar,

1/2 teaspoon baking soda or 1 heaping teaspoon baking powder

2-3 cups flour

1.5 cups thick jam (I used apple pie filling today, sort of like applesauce)

1. Beat the egg with sugar, add soda, softened margarine (if margarine is from the refrigerator, just rub it on a coarse grater), mix and gradually add flour. Knead the dough. It should be like a heavy ball. Place 1/3 of the dough in the freezer.
2. Put the dough on a baking sheet and spread it evenly with your hands on a baking sheet with a thickness of 3-5 mm that way (the recipe says to roll out the dough, but I didn’t succeed, the dough crumbled and broke). Put the jam (I have applesauce).
3. Grate some of the dough from the freezer over the jam. Bake in an oven heated to 160 degrees. Hot cut into pieces - liver.
With jam, the cookies turn out harder, and with applesauce, they turn out soft, crumbly, tender, melting.

I have been baking pies according to this recipe for unthinkable for many years, and I consider it the most successful :-)
0.5 l milk
yeast (1 sachet)
1 tsp salt
1 st. Sahara
100-150 gr sunflower oil
flour
knead the dough very well and let it rise.
For reasons of laziness, I usually make one large pie with cabbage or sweet, but small pies are also excellent. The advantage of this dough is that they do not get stale and remain tender and soft for a long time. I think it's quite economical :-)

Tomorrow I have to bake two almost identical (different in shape, but almost identical in content) chocolate cakes. To save time, I want to bake them at the same time, placing them in the oven next to each other. Well, not close, of course, but on the same level. Question: Is it possible to do this? Will both bake? PS: Cakes like chocolate biscuits, without toppings.

Discussion

You can, but only if your oven bakes evenly. If the heat is stronger in the depths, it’s better not to, because the biscuits cannot be swapped.

Hello! I'm afraid to bake at the same time. But it also depends on the oven ... and on the thickness of the cake ...
By the way, I would like to recommend you eclairs (I have them in my album), you can bake them in advance (however, you won’t be able to do it in advance?) And freeze them. Then eat either frozen or let thaw. I love frozen ones (well, 5 minutes to come to my senses after a freezer), my daughter loves melted ones (but nothing spreads, just cream is soft inside)
Good luck!!

Here is a cake that can be prepared the day before, spending very little time. Apple charlotte with caramel 6-8 portions Our grandmothers used to make charlotte from stale bread with apple filling, but now we have charlotte better known as a quick apple pie made from biscuit dough. I offer you another delicious and simple version of charlotte - with biscuit cookies. After standing overnight in the refrigerator, such ...

Well, why do I almost always burn pies, cookies, etc. I put it on the middle shelf, observe the time and temperature. The top is not browned yet, but the bottom is already burned! True, the stove is gas and there is no temperature sensor. I naively believe that those degrees that are indicated on the turntable are true. Probably not. Tell me what can be done, how to deal with it?

Discussion

1. You can play with the temperature and put pies on top of the oven.
2, If the first does not help, you need to have a spare baking sheet, pour 2 kg of salt into it and put it on the bottom shelf or straight down (you need to experiment). The heating time of the oven is thus significantly increased.

In general - the fault of the oven. And you need to select the mode empirically. As for the pan with water - I have never heard it and I doubt it, but just a pan or it is with salt - it looks like the truth.

If there is water in the pan, then steam will form. Will it prevent the dough from rising and baking? Prodskazhite, and then there is a similar problem!

12/24/2002 02:49:00 PM, Mysha

At a banquet, my husband was eating bite-sized pies with cabbage ... and a year has passed, and he remembers everything and wants to bake with his daughter ....... I, of course, feel embarrassed terribly .... well, I don’t know recipe or how to bake these crumbs. Maybe someone took on this. My gratitude will be boundless .... I love my husband to the point of stupor, I would do everything for him. but not everyone knows how ..... I also love pies. but i dont bake...

Discussion

The recipes have probably already been sketched out for you. And I will write down how to make them exactly small. Usually I do with meat, because. it's easier with him. Scroll the boiled meat through a meat grinder, add the fried onion and boiled rice. Then refrigerate to firm up the stuffing. Then, when the dough is ready to bake, take out the minced meat and make small oval pieces out of it. Usually I take it in my hand, squeeze it well so that the stuffing sticks together in my palm. Then take a small piece of dough (you need to roll it out), and, as it were, press the minced meat into the dough. It sticks around him from all sides, it remains only to pinch and give the desired shape, usually also oval. All!

I’m trying to master yeast baking, I ran into a problem: if I make a pie with some kind of juicy filling or filling, it either doesn’t bake at the bottom or gets wet. how to deal with it? more specifically interested in: a pie with cherries (so far with ice cream) or with apples (diced), meat open with a filling of sour cream with cheese and an egg. Meat if poured immediately, as in the recipe, then the bottom remains "clay". I tried to bake first without sour cream, and then pour it. Then it gets baked, but...

Discussion

when I make a strudel, I put apples on breadcrumbs (3 tbsp) just so that the moisture from the apples is absorbed

you’re baking the wrong thing, IMHO :-) well, they don’t bake ice cream cherries with yeast dough. and the filling with filling is some kind of crazy invention ..

Tell me, pzhlst, I get harsh pies and cheesecakes. What is it connected with? Is the oven hot? Or something else? How to bake so that the pastries are soft? Thank you in advance.

Discussion

1) Take only pasteurized milk!! Don't boil!!! 2) put eggs in half, i.e. out of 3, for example, 2 yolks and 1 full. 3) if you put more fat (I always put quality margarine) and sugar, increase the dose of yeast. cons. in flour, and at the end with oily hands. I define “my” consistency as follows: I put a kneaded lump of dough on the palm of my hand and it should slowly slide, hang from my hand, and not drop. I never follow the norms of products, to the touch, since flour behaves differently, or maybe experience already .. The only thing I don’t like dough, I immediately throw yeast into milk .. and more, yeast dough doesn't like rock.

water for the first 15 minutes put in the oven

Normandy apple pie - an easy breakfast recipe
...spoon baking powder 200 ml milk 65 g (2 1/2 tablespoons) sugar 2 eggs 30 ml (2 tablespoons) unflavoured vegetable oil 1/4 teaspoon grated nutmeg 1 teaspoon vanilla sugar a pinch of salt For filling and coating: 4 apples, total weight about 700 g 50 g butter at room temperature 50 g (2 tablespoons) sugar 1 egg Optional: 50 g (1/2 cup) chopped nuts ( walnuts or hazelnuts) 1 teaspoon butter 2 tbsp. tablespoons flour Preheat oven to 180°C. For the dough, grind sugar with eggs. Add, sifting, flour, salt and baking powder. Gradually pour in milk and butter, ... 5 light desserts from Alexander Seleznev. And you don't have to...

Put the dessert in the refrigerator for 1 hour until it hardens. Clafoutis with cherries Clafoutis comes from Limoges, from where it spread throughout France in the 19th century. Clafoutis is a French baked dessert, sometimes pronounced "clafoutis". The basis of clafoutis is pancake dough made from flour, milk and eggs. When ready, clafoutis looks like a pie, but since it is baked from dough similar to pancake, clafoutis tastes more like a pancake with filling. The classic version is clafoutis with cherries. Ingredients 80 g pistachios 80 g powdered sugar 50 g starch 3 eggs 200 ml milk 200 ml cream (33%) 400 g cherries Method of preparation Grind pistachios and mix with powdered sugar and starch. Then add eggs and mix again. Molo...

With a hill of wheat flour and 1 tsp. Sahara. Day 4: mix the starter and add 100 ml warm water and 1 tbsp. l with a slide of flour. Day 5: strain the sourdough, add 1 tsp. sugar and 4 tbsp. l. with a heap of flour. After a few hours, you can cook the dough. Set aside part of the starter to prepare the dough, put the rest of the starter in the refrigerator. This starter is ideal for pies, buns and pancakes. Sourdough on hop cones 1 day: in the evening pour 1 tbsp. l. dry hop cones 1 cup boiling water, close the thermos and leave until the morning. Day 2: strain the resulting infusion into a two-liter jar, add 1 tbsp. sugar or honey, stir well, add rye flour to the consistency of thick sour cream. Put in a warm place...

I'm going to make pies according to the recipe below, and so I don't know how much to set the oven, do I need to change the temperature regime? Please tell me. Found the recipe by searching. "Sift 600 grams of flour, divide in half. Add a bag of dry yeast (Saf-moment) to half (fresh is better, of course, but for the first time there is no need for difficulties), a glass of milk, and put in a warm place (I usually kindle the oven and I put it on the stove - it gets warm there. Or even if something is cooked on the stove ...

Discussion

I think this is my recipe - I did not immediately notice)))
The oven is really at 220. Nothing dries out, because for any yeast dough in the same oven a level lower, I put a bowl of water. An exception is baking in micro with convection. but even here the temperature is the same, although without water.

In terms of time - I will not say, 15-20 minutes, but the reference point is the color. These pies should be evenly golden, that is, not a white ruddy top, but completely.
When the pies in the oven "fix" (I don't know how to explain, a matter of practice). At the very least, they should rise and become uniform - without tubercles and pits, and when the first ruddy "tan" begins to appear on them, the surface should be greased with a beaten egg. That is, take out the baking sheet and IN A WARM PLACE (I used to put it on top of the stove, then a stove appeared with a “moving out” design for the baking sheet - just with an open oven) with a brush (for lack of a maid (ugh, brushes) you can take a piece of gauze by crumpling it "tampon" There is also a supernatural filling: salted mushrooms, onions, boiled egg. The pie is open. It turns out spicy - all the guests are always swept away.

Recipes often indicate: 200C, 150C. And we have old oven no temperature gauge. Tell me at least approximately: the smallest and strongest fire - how much will it be in degrees?

at what temperature to bake yeast dough

1. At 180-190.
2. SECRETS OF GOOD BAKING.
   I am writing in detail, because if you learn to understand the baking process, what goes for what, and why it is necessary this way and not otherwise, you will ALWAYS succeed. And in a non-standard situation when baking, you will always be able to make the right decision.
   Pies burn on the outside, but are raw inside if the temperature in the oven is high. Indeed, yeast products are baked at an average temperature of 180 degrees. But, the oven thermometer is not a high-precision instrument. And we need to make adjustments.
   At the beginning of baking, the temperature is about 200, which is logical. You open the oven, set the baking sheet.
   The temperature in the oven drops during this time. In addition, the temperature of the cake on the baking sheet at this moment is only 20-30 degrees, heat is required here to heat both the product itself and the baking sheet. Therefore, the first approximately 10-12 minutes should not be switched to the average temperature. At this time, the dough actively rises and, as it were, GRABS IN A CRUST. By the way, when baking custard dough, this condition - first, bake at a high temperature, and then reduce e, is simply a must, otherwise your custards will not rise for any gingerbread. Now you can lower the temperature to 170-180 degrees and the oven is calm. This means that you can do other things: tidy up the kitchen, read the newspaper, sit down at the computer. When the smell of baking goes around the apartment, this means that soon the cake will be ready, and you can grease the cake for coloring 1-2 more times in the remaining time. If the oven bakes unevenly, which is very often the case with electric ones, at this stage it is advisable to turn the baking sheet 180 degrees and
   continue baking. At the end of baking, sprinkle the product with clean water, cover with a towel. I also put a small terry on top and a sheet of foil or foil for 10-15 minutes to make the crust soft. After a while, the pan must be released. This is especially important for the pie. Otherwise, the steam will make the bottom crust wet. I post pies on wooden board. Because wood breathes. Sometimes I cover the board with a towel. Small items - in a large bowl, pan. I cover with a towel.
   There is a very important point: initial stage there is no need to open the oven, and slamming the door is simply dangerous - in this case, the dough will settle and you will get a density of the cake equal to the sole of a shoe. If you need to fix something in the cake, open and close the oven with the utmost care, holding the door with your hand. In addition, if you have electric oven, before loading the baking sheet, put a container of water into the oven at the bottom of the oven. For this, I have had a 250-gram can of pâté for many years. I just pour cold water.
   Good luck to you!
3. Depending on the mass of the product from 180 to 220
4. usually 180 degrees set

Cooking puff pastry takes a lot of time, so many housewives prefer to buy it in the store. Why not, if there is such an opportunity. However, not everyone knows how to bake puff pastry correctly so that the pastry turns out to be really tasty, and the dough is light and airy.

Basic rules for preparing and baking puff pastry in the oven

1. If you bought frozen puff pastry, you should only defrost it at room temperature.

2. Roll out the dough in one direction so as not to disturb the structure of the layers. The thickness of the rolled sheet must be at least 3 mm.

3. Cut the dough with a sharp knife. So the edges will not stick together, and the dough will rise well during baking. A dull knife will crumple the edges, and they will not "bloom", this will affect the splendor.

4. After laying the filling, do not grease the edges of the products with an egg, otherwise they will stick together in the oven and will not be able to exfoliate.

5. If you put the filling inside the dough, pierce the finished products with a fork in several places. This will allow them to bake well, and the dough will be smooth, without bubbles.

6. The baking sheet does not need to be oiled, as puff pastry usually contains a sufficient amount of oil. If you are still afraid that it will stick, lay parchment paper and place puff pastry products on it, or simply sprinkle flour on a baking sheet. Some housewives also recommend simply pouring a little water into the baking sheet - when it evaporates, it will give the products additional splendor.

7. Preheat the oven well before baking.

8. During cooking, do not open the oven, even if you really want to check the readiness of the products. If opened, the dough may shrink due to the temperature drop.

How long to bake puff pastry in the oven

Another important question that worries many housewives is how much and at what temperature to bake puff pastry. Insufficiently high temperature can lead to the fact that the inside of the product is not baked, the fat is rendered, and the baking itself will not be multi-layered. And too high a temperature, on the contrary, will lead to burning of the upper layer. How to be?

Bake puff pastry at 220 degrees for 5-10 minutes, then switch to 180 degrees and bake for another 15-20 minutes. The dough will be fluffy and crispy.

However, the time and temperature of baking puff pastry is quite relative. It all depends on the size of the products and the type of dough itself.

How long to bake puff pastry without yeast

How long to bake puff pastry

Now you know how long to bake puff pastry in the oven. However, the question remained with the filling.

How long does it take to bake puff pastry croissants

Perhaps this is the most popular pastry made from puff pastry. You can also cook sweet croissants (jam, cherries, honey, chocolate, bananas, condensed milk, cinnamon with sugar, etc.), or with fillings such as cheese with mushrooms, ham, etc.

Puff pastry croissants are baked in the oven for 30 minutes at a temperature of 180-200 degrees. The oven must first be preheated to the required temperature and only then placed in it a baking sheet with pastries. Flour semi-finished products are stacked at a distance of 2-3 centimeters from each other.

And here is another cooking secret. Housewives advise holding croissants under plastic wrap in a warm place for 15-30 minutes before baking. This will allow the dough to rise, which is especially important with its "homemade" version.

How long does it take to bake puff pastry pizza

Another popular puff dish. Puff pastry pizza is baked for 20-25 minutes at a temperature of 180-200 degrees.

The same amount of time is baked for sausages in puff pastry.

We hope our tips will help you please your household with successful and tasty pastries.