| Nutrient | Content | Reference |
|---|---|---|
| Calories | 424kCal | 424kCal |
| Proteins | 5.4g | 5g |
| Fats | 18.9g | 19g |
| Carbohydrates | 56.6g | 57g |
| Dietary fiber | 2.5g | 3g |
| Water | 15.3g | 15g |
| Ash | 1.3g | 1g |
| Vitamin A, RE | 4mcg | 4mcg |
| Vitamin B1, thiamine | 0.234mg | 0mg |
| Vitamin B2, riboflavin | 0.148mg | 0mg |
| Vitamin B5, pantothenic | 0.372mg | 0mg |
| Vitamin B6, pyridoxine | 0.041mg | 0mg |
| Vitamin B9, folate | 53mcg | 53mcg |
| Vitamin B12, cobalamin | 0.04mcg | 0mcg |
| Vitamin PP, NE | 1.865mg | 2mg |
| Potassium, K | 147mg | 147mg |
| Calcium, Ca | 31mg | 31mg |
| Magnesium, Mg | 28mg | 28mg |
| Sodium, Na | 294mg | 294mg |
| Sera, S | 54mg | 54mg |
| Phosphorus, P | 104mg | 104mg |
| Iron, Fe | 2.14mg | 2mg |
| Manganese, Mn | 0.765mg | 1mg |
| Copper, Cu | 110mcg | 110mcg |
| Selenium, Se | 9.1mcg | 9mcg |
| Zinc, Zn | 0.64mg | 1mg |
| Arginine | 0.334g | 0g |
| Valin | 0.291g | 0g |
| Histidine | 0.125g | 0g |
| Isoleucine | 0.227g | 0g |
| Leucine | 0.414g | 0g |
| Lysine | 0.257g | 0g |
| Methionine | 0.122g | 0g |
| Threonine | 0.177g | 0g |
| Tryptophan | 0.088g | 0g |
| Phenylalanine | 0.278g | 0g |
| Alanine | 0.255g | 0g |
| Aspartic acid | 0.451g | 0g |
| Glycine | 0.241g | 0g |
| Glutamic acid | 1.206g | 1g |
| Proline | 0.348g | 0g |
| Serine | 0.305g | 0g |
| Tyrosine | 0.195g | 0g |
| Cysteine | 0.153g | 0g |
| Cholesterol | 24mg | 24mg |
| Saturated fatty acids | 4.751g | 5g |
| 12: 0 Laurinovaya | 0.003g | 0g |
| 14: 0 Myristinova | 0.09g | 0g |
| 16: 0 Palmitic | 2.509g | 3g |
| 18: 0 Stearin | 2.134g | 2g |
| Monounsaturated fatty acids | 10.531g | 11g |
| 16: 1 Palmitoleic | 0.01g | 0g |
| 18: 1 Olein (omega-9) | 10.52g | 11g |
| 20: 1 Gadolein (omega-9) | 0.001g | 0g |
| Polyunsaturated fatty acids | 2.592g | 3g |
| 18: 2 Linoleum | 2.458g | 2g |
| 18: 3 Linolenic | 0.126g | 0g |
| 20: 4 Arachidon | 0.005g | 0g |
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 0.001g | 0g |
| Omega-3 fatty acids | 0.128g | 0g |
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.001g | 0g |
| Omega-6 fatty acids | 2.463g | 2g |
Pies are one of the favorite treats of both adults and children. They are served with borscht, soups instead of bread. Sweet pies are delicious with tea or milk. Pies can be taken with you on the road, on a picnic, to school or to work. But everyone notices that one hostess often has pies on the table, while the other almost never.
This is due not only to the fact that not every housewife fully succumbs to yeast dough, but also to the fact that the filling flows out of the pies during baking, they unfold, crack along the seam and as a result have a not very appetizing look. In order for the pies to look attractive, and the filling does not leak out, the pies should be formed correctly.
Depending on the filling, you can form open or closed pies. If you cook pies with different fillings at the same time, then by giving them a different shape, you will mark them well. And your relatives will be able to accurately choose from the common slide exactly the pie with the filling that they like. Well, no one will argue that beautifully formed pies always look very appetizing.
Recipes with yeast dough ingredient
Step 1
For work, we need pie yeast dough, potato (or other) filling, wheat flour, rolling pin, kitchen board, glass.
Step 2
On a board dusted with flour, roll out the dough to a thickness of 0.5 cm.
Step 3
Cut out circles with a glass.
Step 4
Place 1 tablespoon of filling on each circle.
Step 5
Connect the two sides of the circle, lifting them up and pinching to the middle.
Step 6
Attach the opposite side of the circle to this middle.
Step 7
Pinch off the 2 holes that formed to form a triangle.
Step 8
The pies are ready to bake.
Step 1
For work, we need pie yeast dough, pie filling, flour, rolling pin, cutting board.
Step 2
Roll out the dough to a thickness of 0.5 cm.
Step 3
Cut out circles with a glass.
Step 4
Put a tablespoon of the filling on the mugs.
Step 5
In the middle, lifting the edges up, connect the two opposite sides of the circle.
Step 6
Pinch the pie along the entire length.
Step 7
Then you can form a beautiful curly pinch and bake pies, laying them up with a seam.
Step 8
Or do not form a beautiful pinch, but put the pies on a baking sheet seam down.
Step 9
You can bend the two ends of the pie to the middle of the pie.
Step 10
And then put the pie with the folded edges down. This method of molding is very suitable if you are very afraid of leaking liquid filling.
Step 11
You can also leave the middle of the pie open so that the filling can be seen.
Step 1
For work, we need yeast pie dough, flour for dusting, a rolling pin, a cutting board.
Step 2
On a board dusted with flour, roll out the dough to a thickness of 0.5 cm in the form of a rectangle.
Step 3
Put the filling on the edge of the dough with a strip.
Step 4
Roll up the dough, pinch the edges.
Step 5
With the palm of your hand, evenly divide the dough into small equal pieces.
Step 6
Turn each separated piece by 180°C, as if unscrewing it.
Step 7
Separate a piece and pinch the holes. You can lay the pie on a baking sheet with the tucks to the sides or orienting them up and down.
Step 1
For work, we need pie yeast dough, filling for pies, a glass, a rolling pin, a cutting board.
Step 2
On a board dusted with flour, roll out the dough to a thickness of 0.5 cm.
Step 3
Cut out circles using a glass.
Step 4
Put 1 tablespoon of the filling on the mugs.
Step 5
Connect the opposite sides of the circles. Pinch in the middle.
Step 6
Pinch the entire edge of the pie.
Step 7
You can bend the formed patty into a crescent shape, or connect the two ends and press the junction.
Step 8
You can walk along the edge of such a pie with a fork in order to form a figured edge.
Step 9
And you can pinch the edge curly.
Step 1
For work, we need yeast pie dough, pie filling, flour for dusting, rolling pin, knife, cutting board.
Step 2
On a board dusted with flour, roll out the dough to a thickness of 0.5 cm.
Step 3
Cut out rectangles of approximately 10x15 cm from the dough.
Step 4
On the one hand, across the entire width, lay out the filling on the rectangle, and on the other hand, up to half of the rectangle, make cuts with a knife.
Step 5
Roll up the rectangle. Pinch the edges. The pies are ready to bake.
Step 1
For work, we need yeast pie dough, pie filling, a knife, a cutting board, a rolling pin.
Step 2
On a board dusted with flour, roll out the dough to a thickness of 0.5 cm.
Step 3
Using a knife, cut into 7x7 cm squares.
Step 4
Put the filling in the middle of each square.
Step 5
Connect in the center all 4 corners of the square. Pinch well. The pie can be baked in this form. Then the filling of the pie will be clearly visible.
Step 6
You can pinch all four holes formed. Get a closed square pie.
Step 1
For work, we need yeast pie dough, pie filling, flour, a knife, a glass, a rolling pin, a cutting board.
Step 2
On a board dusted with flour, roll out the dough to a thickness of 0.5 cm.
Step 3
Cut out circles using a glass.
Step 4
Put the filling in the middle of the circle along the length, and cut the edges of the circle into strips at an angle.
Step 5
Alternately wrap the strips on the left and right sides onto the filling, forming a weave.
Step 6
The pies are ready to bake.
Housewives often pamper themselves and their loved ones with delicious and fragrant yeast pastries. But sometimes they have a question - is it possible to postpone the process of baking yeast buns and pies when there is such an urgent need? Will the leftover dough go bad, because important fermentation processes take place there?
The need to postpone the yeast dough for several hours or even for a day arises when the hostess kneaded the dough and suddenly, unexpectedly, she had to solve other problems and she does not have time to bake products. It also sometimes happens that the hostess did not calculate the amount of dough, and it turned out to be too much to bake everything at once. What to do in such cases? Our advice will help you understand this issue.
Recipes with yeast dough ingredient
Step 1
For work, we need yeast dough, a bowl, cling film, a food bag.
Step 2
If you have dissolved the yeast in warm milk or water and at this stage you need to interrupt work, then cover the bowl with the workpiece with cling film and send it to the refrigerator on the top shelf. Such a blank can stand in the refrigerator for 2 hours without harm to the future test. The fermentation processes in the refrigerator will not stop, but will greatly slow down.
Step 3
If you have already kneaded the dough and at this stage you need to interrupt your work for 3-4 hours, then place the dough rolled into a ball in a bowl greased with a thin layer of vegetable oil and cover with a film. Make a few holes in the film and send the bowl of dough to the refrigerator.
Step 4
You can set aside the yeast dough even for a day. To do this, place the dough in a food bag and close it tightly, leaving enough space for the dough. Send the bag of dough to the bottom shelf of the refrigerator.
Step 5
If you had to interrupt your work at the moment when the products were already formed, cover them with cling film and send them to the refrigerator. In this case, you will have 1-2 hours left to settle urgent matters and return to bake products.
Many housewives ask themselves the question: is it possible to freeze yeast dough? Will the taste of the dish change after defrosting the dough? Will the products rise after defrosting? The answer is very simple - yeast dough can be frozen without problems, and products made from thawed dough will not differ in any way from products made from fresh yeast dough.
Freezing such a dough is sometimes very convenient and beneficial. After all, you can cook it when you have time for this, and then freeze it in portions and use it when it suits you.
To use frozen dough, it is enough to take it out in the evening and leave it in the refrigerator overnight so that it slowly thaws. In the morning you can start baking products.
Recipes with yeast dough ingredient
Step 1
For work, we need yeast dough, a baking dish, cling film.
Step 2
If you know for sure that you are preparing the dough for freezing, then initially add 4-6% more yeast to the dough than indicated in the recipe. Also try to use high protein flour for kneading. For kneading, use slow-acting yeast. Instant yeast will not work here.
Step 3
After kneading, let the dough rise a little and proceed to freezing. There is no need to let the dough rise a second time.
Step 4
Divide the dough into portions, wrap in several layers of cling film and send to the freezer.
Step 5
It is also very convenient to freeze the dough in portions, laying it out in those forms in which the dough will rise and bake after defrosting. Lubricate the form with a thin layer of vegetable oil and lay out the required amount of dough. Wrap the form with the dough in several layers of cling film and send it to the freezer for storage.