Air dough for pies
4 servings
60 minutes
Воздушное тесто для пирожков – это основа для легких, нежных и ароматных изделий, которые тают во рту. Его происхождение тесно связано с русской кухней, где дрожжевое тесто используется для множества блюд, от пирогов до ватрушек. Благодаря правильному замесу и расстойке, оно приобретает особую эластичность и мягкость. Вкус теста – слегка сладковатый, с легкими молочными нотками, идеально сочетается с любой начинкой, будь то мясо, капуста или варенье. Главная особенность – тонкий баланс между воздушностью и структурой, позволяющий пирожкам оставаться мягкими и сочными внутри, но с легкой хрустящей корочкой. Это тесто – воплощение домашнего уюта, праздников и семейных встреч, где каждый кусочек несет тепло и заботу кулинара.
1
Prepare the products. They should be at room temperature.
2
Preheat the oven to 180°C and start kneading the dough.
3
Pour warm milk into a deep bowl, add egg, salt, sugar, and yeast, and mix with a whisk. Pour in the oil and mix well.
- Milk: 250 ml
- Chicken egg: 1 piece
- Salt: 1 teaspoon
- Sugar: 2 tablespoons
- Dry yeast: 11 g
- Vegetable oil: 6 tablespoons
4
Sift 400 g of flour on top
- Wheat flour: 500 g
5
And mix with a spatula or spoon.
6
Sift the remaining 100 g of flour onto the table, dump the dough, and knead thoroughly while adding flour until it starts to come away from your hands and the table, but try not to over-knead the dough. Not all the flour may be used, depending on its moisture, gluten, and other factors.
- Wheat flour: 500 g
7
The dough should be soft, with the consistency of an earlobe. Once it starts to come away from the hands, stop kneading. Place it in a bowl and cover with plastic wrap.
8
Wrap the bowl with the dough in a large terry towel.
9
Turn off the oven and place the dough in it for 20-25 minutes.
10
After the time has passed, take out the dough. It has risen, become warm, elastic, pliable, and tender.
11
Turn the oven back on to 180°C and start cutting.
12
Place the dough on the table
13
Gently press, or rather, gather the edges of the dough towards the center - this is called 'making a lock' - flip it over and let it rest for 5 minutes.
14
Then divide into pieces and roll them into balls.
15
Roll each ball into a flatbread, add filling, and pinch the edges.
16
Place on a baking sheet. After proofing, usually 5 minutes is enough, brush the pastries with an egg yolk beaten with 1 tsp of water, and send to the oven.
- Chicken egg: 1 piece
17
Bake at 180°C. Baking time depends on the size of the products. My pastries took 20 minutes.