"Melting" in the mouth pies as fluff: step by step recipe

"Kidding" over baking, you always want it to be light and airy. We offer you a simple and affordable recipe. Pies as fluff (the same light and airy) are obtained thanks to a special test and some tricks used in its kneading. Follow the detailed instructions - and you will get extraordinarily soft and just "melting" in your mouth baking.

Stage one: correctly prepare the necessary ingredients

Want to get especially soft pies? As a down they will, if not only correctly observe the proportions of the products taken, but also be sure to conduct their preliminary training. To ensure sufficient baking of the baking, due to which the products do not stale for long, use any fat component. It is best to combine creamy margarine and vegetable oil. Before placing in the dough, the first ingredient is pre-melted to a warm liquid state. Another product that also makes the test lightweight is the eggs. Before entering the dough, usually, they are beaten until a lush foam is obtained. It is best to do this with a mixer. And, of course, I want to say especially about flour. Surely even the beginning housewives know that it should be sifted and warm. Therefore, when planning to bake pies, prepare the flour from the evening: place it in a warm place, for example, near the heating battery. And the additional screening through a sieve never hurts.

Stage two: we prepare the filling

Even with a successful test, pies will never be as fluff if their inner contents are stiff and lumpy. Let's talk about the most commonly used components. So, the secrets of cooking and the most suitable fillings:

• Potato . Often, it is not enough that the cooked root crops are crushed by ordinary cricket. After all, the lumps may remain or the salt will be distributed unevenly over the total mass. Try to beat a thick mix with a mixer - and you will immediately see the difference.
• Meat . An unusually soft filling is obtained if the pieces are pre-cooked to the full preparedness, and only then passed through a meat grinder and braised with onion and spices.
• Fruit . When using, for example, apples are best raw, peeled pieces of a little "pripust" in a frying pan under a lid in butter. The softened mass is then mixed with sugar and cinnamon.

With any composition of the filling you can not use it when modeling in a cold form. Soak the mixture for a while at room temperature or cook immediately before kneading the dough.

Stage three: put the spit

The technology of preparation of the test provides for two stages. The first is the yeast dissolution in a warm solution. The second is direct kneading the dough. Many mistresses unite them together, which is undesirable. Correctly cooked opara - a guarantee of obtaining a successful baking. It depends on it, whether pies will be like fluff. So, let's list the ingredients that will be needed.

• 1 liter of slightly warmed milk;
• 1 packet (200 g) of creamy margarine;
• 3 tbsp. L. Vegetable oil;
• 1 incomplete tea. L. Table salt;
• 1 "without a hill" art. L. Sahara;
• 1 packet of fast-acting dry yeast (about 1 ordinary l.);
• flour.

Combine the melted margarine, milk, salt and sugar together. The mixture should in no case be hot. Yeast can only be poured into a warm solution. Only then will pies be given as fluff. Before this dry yeast is mixed separately in a bowl with flour. Then mix the mixture into a liquid and mix to remove the lumps. Opara is obtained by consistency, like liquid sour cream. Cover, wrap and leave for 25-30 minutes.

Stage four: make the dough as a down for pies

Well, our opara should in the specified time increase in volume almost twice and densely to become covered by air vials. If you do not find such obvious signs at all, it can mean one of two things. Either the yeast turned out to be substandard, or the kneading solution was too hot. With well-risen opaque, you can proceed to the next stage - preparing the dough. Pour into a mass of 3-4 medium-sized whipped egg eggs and gently mix the foam with the total mixture. Then pour a little flour to make the dough quite thick, but at the same time light. Lay it on the table and knead it. Do not pour too much flour, otherwise you can "score" a lot, making it too tight. Place the batter in a deep bowl, oiled, and cover with a towel. Now we need to wait until it starts to "approach". Approximately 45-50 minutes (sometimes longer) the mass will increase, rising "cap". Without shifting, mix it in a bowl and leave it for the same time.

Step five: we make pies

How to understand that the dough is like fluff? For pies it is considered to be properly cooked, if during mixing before stamping one feels his "scribbling". It bursts with multiple small bubbles, which filled the mass. So, the landlady can already be congratulated in advance with success! Now let's start modeling. If there is an opportunity, involve at this stage of the work in your assistants to older children or other households. This is necessary to ensure that on one tray there are, if possible, simultaneously cake pies. Then the semi-finished products will "fit" evenly, baking before baking, and they will all be the same in size and quality. As mentioned above, the filling use room temperature. And how to determine how much time it takes for pies to "swell" before baking? Approximately 15-20 minutes. And, of course, you can not shift the cobbled products several times. Place them immediately on a greased or laid-out baking sheet and brush with a beaten egg.

Stage six: bake

The softest and most gentle are the pies. Like down they are obtained by baking in this way. While the products are stacked, heat the oven to a temperature slightly above the desired temperature (210-220 ° C). And after placing the baking trays in it, immediately reduce to 180 ° C. Now, be patient and do not open the door for at least 10-15 minutes. If you hurry, then the dough will fall off with a sharp cooling, and the patties will be enlarged not swell to the top, but spread out in breadth. Do not bake products. With the proper degree of rouge, remove the baking sheets from the oven and allow to cool slightly. If you prefer fried pan fried cakes, bake them, constantly turning over in oil so they do not splinter. Bring to uniform coloring, transfer them to a paper napkin to remove excess fat. As you can see, all the described stages of work are not a very easy recipe for pies. But thanks to diligence, patience and spent time, you will get amazing and melting in the mouth of baked goods.