Yeast Lean Pie

Category: Bakery products
Yeast Lean Pie

Ingredients

wheat flour / grade 585 gram
water 320-330 grams
vegetable oil b / s 50 grams
sugar 60 grams
salt 6 grams
pressed yeast 15 grams
vanilla taste
any filling 5500-600 grams

Cooking method

  • Yeast Lean Pie
  • Yeast Lean PieSift the flour. Set aside 50 grams. Add sugar, vanilla and crush the yeast to the main part of the flour, that is 535 grams. Let's mix.
  • Yeast Lean PieMix the remaining flour with butter and salt.
  • Yeast Lean Pie Knead the dough in any way possible. I kneaded with a hook in a Bomann KM 398 CB kitchen processor at first and second speed. Add cold water to the flour. Let's turn on the processor. We knead for 2-3 minutes, until the flour is well moistened and the first signs of gluten development begin to appear.
  • Yeast Lean PieGradually start adding flour and oil mixture. Once all the mixture has been added and entered the dough, turn on the second speed.
  • Yeast Lean PieKnead until the dough is smooth and well-developed gluten. My total mixing time was about 17 minutes.
  • Yeast Lean PiePour the dough onto the table. Let's go over it with greased hands. Let's roll it up in a ball. Let's put on fermentation. Fermentation for 90 minutes at room temperature (22-24 degrees). Stretch the dough and fold it once after 45 minutes.
  • Yeast Lean Pie
  • Yeast Lean Pie
  • Yeast Lean PieDough at the beginning, middle and end of fermentation.
  • Yeast Lean PieDivide the dough into two unequal parts. Let's roll it up,
  • cover and leave for 10 minutes.
  • Yeast Lean PieDust the table a little with flour. Roll out the larger ball into a rectangle 7-8 millimeters thick (about 30 * 20).
  • Yeast Lean PieTransfer the dough to a baking sheet lined with baking paper. Lay out the filling, not reaching the edge by 1.5-2 centimeters. I have strawberries boiled with sugar and starch.
  • Yeast Lean PieLet's make a decoration from the second ball of dough. I just made a mesh. If you want to completely cover the pie, roll out the dough, cover, pinch the edges and cut a few cuts on top to let the steam out.
  • Yeast Lean PieCover the cake loosely with foil and let it stand at room temperature for 35-45 minutes. Then grease the top with syrup or any vegetable milk with sugar, or strong sweet tea. We put in an oven preheated to 190 degrees and bake for 20-30 minutes.
  • Yeast Lean PieTake the cake out of the oven and grease it again. Let cool until warm and serve.
  • Yeast Lean Pie
  • Cooking is not difficult; fasting is delicious. The main thing is to do everything with love and not eat each other.

Note

It's a very tasty cake. Soft, delicate, aromatic. The recipe is fancy. Recommend!

gawala
I make bread, spice up only such dough.,. Really like..
Instead of ordinary water, I take mineral water with gas, the dough is even better.
Yesterday already the kitchen processor creaked from the zeal of kneading and developing claykovina .. In short, he ordered to live a long time ..
Irina F
Angelawhat a tempting pie!
And still life in the photo !!!!!
Svetlenki
Angelaaaaaawhat a mica window in the sixth photoeeeeeeeee .... Craftsmanship, though!

How many important details ...

Quote: ang-kay
Add cold water to the flour.

Do we do this so that the dough does not overheat? Cold about how many degrees?
Quote: ang-kay
Once all the mixture has been added and entered the dough, turn on the second speed.

How many speeds do you have in the processor? To adjust for me ...
Quote: ang-kay
I have strawberries boiled with sugar and starch.
I know there are a million variations of this filling, but please throw in your proportion - the consistency of the filling is great! Corn starch or potato starch?

For my second loaf in a row, buckwheat bread does not come out ... I cry ... We are hot ... The dough is floating and potholes ... I'm already afraid to approach the bread maker ... And at home all the bread ran out

ang-kay
Girls. Thank you, my dears, for your attention. Delicious pie. The husband said it was a "bomb".I don’t know what he liked so much?
Quote: Irina F
still life
I tried)
Quote: Svetlenki
Do we do this so that the dough does not overheat? Cold about how many degrees?
Svetik, yes, so as not to overheat. Water straight from the refrigerator. Degrees 10. And the dough at the end of kneading at about the desired temperature. In almost all combines, which I consider a huge drawback, the bowl is close to the body and, accordingly, the dough is heated mercilessly during kneading. Therefore, I never pour warm water.
Quote: Svetlenki
How many speeds do you have in the processor? To adjust for me ...
The speeds are 6. But in my other processor 4. So here 6 is exactly the same as in volume 4. And in this processor the 1st speed is much faster than in my other. So orient yourself somehow.
Quote: Svetlenki
Throw in your proportion - cool filling consistency!
There is no proportion I always have this "by eye". Sugar and starch. For about 600 grams of strawberries, I have 3 spoons of sugar and 2 with a good slide of starch. Well, again, it all depends on the fruit and its acidity and juiciness.
Quote: Svetlenki
Corn starch or potato starch?
I always use potato jelly in jelly. Corn steals color and gives turbidity. I have known this since childhood. They always cooked jelly with potato starch at home. Even if they bought ready-made ones, they saw that there was a potato, not a corn one.
Quote: Svetlenki
the second loaf in a row does not come out with buckwheat bread.
Pour cold water and possibly shorten the process times.
Svetlenki
Angela, I fixed everything - a lot of useful tips, thanks!

I realized about bread when I sent a message ... You poured cold water, and I specially warmed it in the microwave to room temperature, silly

gawala
Quote: ang-kay
Corn steals color and gives turbidity.
Dont know. I need to buy a potato. look. ... it seems like the local corn is normal, there is no turbidity, the color is also normal. check ..
Thank you!
ang-kay
Quote: gawala
the local corn is normal, there is no turbidity, the color seems to be normal too. check ..
Galya, it does not depend on the quality, but on the starch itself, from which it is made. I look forward to impressions.
gawala
Quote: ang-kay
I look forward to impressions.
I will definitely do it and tell you. Moreover, the foreign husband fell in love with jelly. She even pronounces this word in Russian ..
Valeria +
Angela, is pressed yeast fresh (in a pack) or dry (in bags)?
ang-kay
Valeria +pressed is fresh.
Helena
What beautiful and delicious photos! I just want to make a pie! Angela, tell me, you don't need to proof the pie, but go straight to the oven? Right?
ang-kay
Helena, Thank you. It is necessary to disassociate. I missed this moment. Thank you for your attention)
Helena
Angela, Thank you! I have already put the dough, I will soon report on what kind of cake it turned out.
kavmins
really fancy cake-handsome !!! and even in post ... imagine how delicious it is with strawberries! but there are no strawberries yet, I will do it with cabbage))) I took note of strawberries with starch, I never tried to make pies with fresh ones, and did not know that it should be cooked like that, I will try if possible
Olga VB
Angela, as always, beauty!
Quote: kavmins
I took note of strawberries with starch, I never tried to make pies with fresh ones, and did not know that it was necessary to cook it like that,
Marinochka, try the same principle as in svetta in her secret stuffing, although some just sprinkle the berries with starch and are happy.
ang-kay
Marina, Thank you. With cabbage, you will also get tasty)
Quote: Olga VB
in her secret stuffing
ooo, did not know that it is possible. I do it somehow. Previously, I simply mixed with starch, but it happened that the starch remained starch. I decided to boil it. I liked the result. I have been doing this since then. Sveta should also try this option.
Helena
Angela, baked a cake, of course, it is not as beautiful as yours, but very tasty! Jam pie. Thanks for the good recipe!
Yeast Lean Pie
Valeria +
Angela, sorry for the stupidity. I didn't quite understand here:
Sift the flour. Set aside 50 grams.Add sugar, vanilla and yeast. Let's mix.
Do we put sugar, vanilla and yeast in the set aside 50 grams of flour or mix the set aside 50 grams with butter? I'm sorry, I just have a lot of experience with leavened dough and dry yeast, but absolutely no experience with compressed yeast. I want to try live yeast baked goods. Therefore, I sit, study your recipe, I want to do it the day after tomorrow.
And one more question: I had heard before that when live / pressed yeast is used, they are first somehow diluted with warm water with sugar, brought to a froth and only then the dough is kneaded. And you immediately crumble into dough. Is this so that they do not start their work during the batch, or are there some other reasons?
ang-kay
Quote: Valeria +
Do we put sugar, vanilla and yeast in the set aside 50 grams of flour or mix the set aside 50 grams with butter?
Hitachi, mix all the flour with sugar and yeast. The photo shows it. And set aside 50 grams with butter and salt. You can also see it in the next step from the photo. Now I'll go and think about how I can write to make it even clearer.
Quote: Valeria +
bring to the rise of the foam and only then knead the dough.
I do not activate yeast. They work fine the way I wrote. If you are not sure about yours, then you can activate it. It doesn't matter to me. You can simply dilute the yeast in liquid and pour it out. There are many methods.




Quote: Elena
baked a pie
Helena, great. And very handsome. I'm glad I liked it.
Svetlenki
Quote: Valeria +
And one more question: I had heard before that when live / pressed yeast is used, they are first somehow diluted with warm water with sugar, brought to a froth and only then the dough is kneaded.

I don't activate either, but I'm sure of my yeast. Also, be careful in hot weather. On the contrary, the liquid must be taken cool in order to obtain a normal result. I just got burned, now I'm giving advice Angelaif I'm not right - correct
Zhenya I
Thanks for the pie. I baked the jam today between cooking, though I forgot to grease it after baking. Grew up so much in the oven, then the donkey. I thought it would be for a couple of days, but I was mistaken - almost everything was swept away. Simple, tasty and budget friendly.
Valeria +
Girls, thanks for the answers. And another question not quite on the topic: how do you store compressed yeast? Can they be kept in the freezer?
ang-kay
Quote: Svetlenki
I'm wrong - correct
Everything is correct. I wrote about this above.
Quote: Valeria +
Can they be kept in the freezer?
Undesirable. I just keep it in the refrigerator, wrapped well. But I use them almost every day. Although sometimes you have to throw it away. We usually only have packs of 100 grams.
Quote: Zhenya I
I baked it today between cooking jam, though I forgot to grease it after baking
Zhenechka, very good. It’s not scary that it didn’t lubricate. This does not affect the taste.
Quote: Zhenya I
then the donkey.
The mesh settles, but not the cake. It rises like that, and steam underneath. So she sits down.
Svetlenki
Quote: ang-kay
Quote: Valeria + from Today at 22:34
Can they be kept in the freezer?
Undesirable. I just keep it in the refrigerator, wrapped well.

Angel, we sell them in such a distant store that I immediately take 2 packs of 100 grams each, make cubes of 8 grams and put them in the freezer ... Well, they don't let me down for 3 months. I have not tried it further - it ends. So I think you can try, they are not that expensive
kavmins
Olga VB, Olga, thank you so much for the link, very interesting, did not know that there is such a secret and universal method for all types of fruits ..)) ingenious
Valeria +
Quote: Svetlenki
Angel, we sell them in such a distant store that I immediately take 2 packs of 100 grams each, make cubes of 8 grams and put them in the freezer ... Well, they don't fail for 3 months. I have not tried it further - it ends. So I think you can try, they are not that expensive
Here we are in a distant store. Thanks for the advice about cubes, but I, foolishly, froze a whole pack.
Svetlenki
Yes, Valeria +, and these cubes defrost in the refrigerator literally in an hour - very quickly.

Angela, well, we are here almost on the same topic, I will not talk anymore!
ang-kay
A whole pack is not an option to freeze and thaw. A piece, if there is no other way out.
Tatyanka70
Hello. I baked a pie today according to your dough recipe. I just took the filling from A. Budnitskaya's book with cranberries and beets. It turned out delicious. But my question is, why does the dough roll poorly? All the time it shrinks back and therefore a thick layer is obtained. I'm having big problems with lean dough.
ang-kay
Tatyana, if it rolls poorly, then you need to give the dough a rest so that the gluten relaxes.
Tatyanka70
Relax after rolling? Or knead the dough that has come up and let it rest?
ang-kay
Let each kolobok rest under the film for 10-15 minutes. And roll out in several stages.
Tatyanka70
Got it, thank you very much!
ang-kay
Tatyana, I hope it helped.
Natusichka
Angela, please tell me, is it good to make a grid out of this test? Are there any moments of how to do it correctly? Once I tried to make a mesh, I didn't succeed ...
ang-kay
It is good to dust with flour, try to stretch on the cake itself.
Natusichka
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