Pies contain a large amount of carbohydrates. In the body, they turn into glucose, and therefore when creating these products it is very important to give them airiness and softness so that they are better absorbed by the body.
In order for the dough in pies to become airy, various baking powder are used:
- soda;
- yeast;
- whipped squirrels.
Pies can be baked from various types of dough:
- fresh:
- puff;
- yeast
- sand;
- biscuit.
There are a huge number of dough recipes for pies. Depending on the type, margarine, butter or vegetable oil, eggs, sugar, various baking powder can be added to their composition. But the essential ingredient of any pie dough is flour.
Types of flour
Pies can be baked from wheat, rye, maize, buckwheat or barley flour. The most common is wheat flour, which can be of several varieties:
- coarse grinding. Such flour contains small particles that perfectly swell. Flour has a light cream color. This variety is great for baking pies in the form and making shortcrust pastry;
- top grade. This flour has a yellowish tint. She is very small and soft. From such flour a very tender yeast dough is obtained;
- 1 grade. Flour of this kind contains about 2-3% of bran. It is soft and thin, but if you look closely, bran particles are still visible. The color of this flour is slightly yellowish. From it you can cook any type of dough;
- 2 grade. This type of flour is darker, slightly grayish. Such flour contains 10-12% of bran. Pies from it are rarely baked, due to the fact that the dough is rough, despite the addition of baking powder;
- Wallpaper flour is made from peeled grains. It has a grayish tint and is absolutely not suitable for baking pies.
To prepare the cake dough, the flour is first sieved by removing lumps. Sifting enriches the flour with oxygen, and therefore the dough from it rises better. Sometimes flour is replaced with potato starch, breadcrumbs, semolina, chopped nuts and other bulk products.
Features of the dough
When preparing the dough, flour is diluted with water, milk, kefir, cream or sour cream. With the last two ingredients, the dough is tender and airy.
Fat will help increase the calorie content of the dish and add crumbiness to the dough. The best is butter. Margarine in some cases can replace it, especially if it is fresh. Also, for the preparation of dough, animal and vegetable fats are used. The latter are used to make yeast dough when baking simple pies with jam.
If beef fat is used in the preparation of the dough, then it is diluted with vegetable oil in equal proportions. In this case, the fat is first melted, and then heated vegetable oil is poured into it.
Eggs added to the dough give the dish calorie content, tenderness and friability. The yolk gives the baked product a beautiful yellowish tint. Whipped proteins make the dough airy and light. They can be used as a baking powder, for example, in biscuit dough. The eggs are broken one at a time into a separate container and only after that they are added to the main dough, as a spoiled egg can destroy the whole dish.
Food colors are used to give the dish an original or simply eye-pleasing aesthetic appearance.
Natural food colors can change color during baking.
To whisk the whites better, they add a pinch of salt, a few drops of vinegar, lemon juice or a few grains of citric acid. Freshly prepared eggs can be replaced with egg powder. 12 grams of powder mixed with 30 g of water correspond to one egg.
