Recipes for various types of dough are given taking into account losses during fermentation, kneading, and storage.
The consumption of semi-finished products is given taking into account losses during cutting. The amount of flour used for dusting (addition) is indicated in the recipes (4-6% of the total amount of flour).
1089. Yeast dough and yeast dough
Wheat flour of the highest or 1st grade - 640 g
Sugar - 46 g
Table margarine - 69 g (I have butter)
Melange - 69 g
Salt - 8 g
Yeast (pressed) - 23 g
Water - 170 g
Output: 1000
G
SPARGE METHOD
Pour water heated to a temperature of 35-40°C into the bowl (60-70% of the total amount of liquid), add yeast diluted in water and strained, add flour (35% of the total amount. The collection says that flour can be added from 35% to 60%, but experimentally it is clear that then the dough is too tight for the dough) and mix until a homogeneous mass is obtained. The surface of the dough is sprinkled with flour, the bowl is covered with a lid and placed in a room with a temperature of 35-40°C for 2.5-3 hours for fermentation.
When the dough increases in volume by 2-2.5 times and begins to fall, add the rest of the liquid with dissolved salt and sugar, melange or eggs, then mix everything, add the remaining flour and knead the dough. Before finishing the kneading, add melted margarine.
Cover the bowl with a lid and leave for 2-2.5 hours for fermentation. During fermentation, the dough is kneaded 2-3 times.
1115. Minced meat with onions
Beef (cutlet meat) - 880 g
Table margarine - 28 g (I have vegetable oil)
Onion - 70 g (I have 50% onions + 50% carrots)
Wheat flour - 7 g
Ground black pepper - 0.35 g
Salt - 7 g
Parsley (greens) - 7 g
Output: 700
G
First way
preparing minced meat with onions. The cutlet meat is washed, cut into pieces and fried in fat, after which the meat is transferred to a deep bowl, broth or water is added (15-20% of the net weight of the meat) and simmered over low heat until cooked.
Stewed meat and pre-sautéed onions are ground in a meat grinder. The flour sautéed with fat is diluted with the broth remaining after stewing the meat and boiled. Season the minced meat with the resulting white sauce, add salt, pepper, finely chopped herbs and mix.
Second way
preparing minced meat. Raw meat is passed through a meat grinder with two grids.
Place the minced meat on a greased deep baking sheet in a layer of no more than 3 cm and, stirring occasionally, fry until done in the oven. Then the juice released from the meat is drained and a white sauce is prepared on it. The fried meat is mixed with sautéed onions and once again passed through a meat grinder with a fine grid. The minced meat is seasoned with white sauce, salt, pepper, finely chopped herbs and mixed.
When preparing minced meat with egg, rice or rice and egg, chopped eggs, or crumbly rice porridge, or a mixture of eggs are added to the prepared minced meat.
1091. Pies baked from yeast dough
Yeast dough - 1000 g
Flour for dusting - 30 g
Minced meat No. 1115 - 700 g
Grease for lubricating sheets - 5 g
Melange for greasing pies - 31 g
Yield: 16 - 18 pcs, weighing 100g each
Yeast dough prepared using the sponge method is laid out on a table dusted with flour, a piece weighing 1-1.5 kg is cut from it, rolled into a rope and divided into pieces of the required weight (58, 64, 43 and 22 g, respectively). Then the pieces are formed into balls, allowed to rise for 5-6 minutes and rolled out into round flat cakes 0.5-1 cm thick. Minced meat is placed in the middle of each flat cake and the edges are pinched, giving the pie a “boat”, “crescent”, cylindrical shape and etc.
The formed pies are placed seam side down on a pastry sheet, pre-greased with vegetable oil, for proofing. 5-10 minutes before baking, brush the product with egg. The pies are baked at a temperature of 200-240°C for 8-10 minutes.
I carry on
My family really loves pies made with yeast dough. I couldn’t find a decent recipe for a long time: either the finished product becomes stale too quickly, or the dough quickly settles and the layer turns out to be too thin... And I really wanted to learn how to make the pies that were sold in stalls in my childhood...
And of course, thanks to my persistence, I tried a bunch of recipes, but I still found the perfect one... You can share my emotions only when you try to knead it yourself. I have never tried such a tender, light dough anywhere else and no recipe has turned out like this =) GOST is GOST, there’s nothing to add here...
First, I pour the required amount of warm water into the container.
I add a little sugar and add dry yeast.
Mix thoroughly, cover with a towel and set aside.
Sift the required amount of premium flour into a large container.
Pour some of the flour into a large, deep container.
I add salt.
I add sugar.
Mix thoroughly.
I pour in the water with the revived yeast.
I mix everything with a spoon.
Add finely chopped margarine. I take it out of the freezer first so that it thaws.
I knead the dough with my hands and gradually add flour.
I grease the resulting “lump” of dough with vegetable oil, transfer it to a dry container and cover with a clean towel.
As you know, yeast dough loves a warm place and does not tolerate drafts. Therefore, I use a little trick: I heat the oven quite a bit so that it is slightly warm inside and put a container with dough there. I knead the dough every hour. As a result, it costs me about 3-4 hours (depending on free time).
After the required time has passed, I start making goodies =))
Time indicated does not include distance.
Cooking time: PT00H20M 20 min.
Calories: Not specified
Cooking time: Not indicated
Fried pies with cabbage, recipe according to GOST as in the store, this is a dish for those who are used to buying any kind of pies in chebureks. I want to assure you that it is still better to cook them at home. You will think that it is impossible to prepare the same pies as store-bought ones at home, however, I will assure you that you are wrong. The fact is that in any cheburechka pies they prepare them according to a standard recipe, let’s say, according to GOST. Therefore, if you know this recipe, then preparing any kind of pies or pasties at home is not at all difficult. This recipe confirms this, where the dough for pies is exactly the same as in cheburechka. Do you know what the main advantage of homemade pies is? They are not baked in the same oil several times, or even days in a row! They turn out no less tasty.
Ingredients:
- 500 milliliters of water,
- 10 grams of sugar,
- 12 grams of salt,
- 8 grams of yeast,
- 25 milliliters of refined sunflower oil,
- 650 grams of flour.
Filling:
- ¼ head of cabbage,
- 50-70 milliliters of water,
- 20-30 milliliters of sunflower oil,
- 2 tomatoes (twist them in a meat grinder to release tomato juice),
- salt.
Recipe with photos step by step:
So, heat some water and mix sugar in it. 
Then add dry yeast. 
After this, when the yeast rises to the surface of the water, add the specified amount of salt and sift the flour. 
Knead the dough for 5-10 minutes. 
Then pour in the oil and knead a little more.
Leave the dough on the edge of the stove, and on the other edge turn on the burners to minimum heat. Close the windows and doors to the kitchen. Cover the bowl with the dough with something so that the dough does not dry out. 
After an hour, when the dough has risen, punch it down and let it rise again. 
Place the dough on the table. 
Immediately divide it into pieces. 
Chop the cabbage and then fry it in a frying pan with vegetable oil and a little water. Also be sure to add salt and tomato juice. I'm sure you'll like these too. 
Place the cabbage filling on the pieces of dough.
Seal the edges of each piece. 
Fry the resulting pies in a large amount of sunflower oil over medium heat. 
Bon appetit!
DETERMINATION OF FLOUR HUMIDITY
The moisture content of flour is one of its most important indicators. With an increase in flour moisture content by 1%, the yield of finished products decreases by 1.5%!.
The moisture content of flour is determined by drying, according to GOST 9404-88 (as amended). point 4:
4. ANALYSIS
4.1. Humidity is determined in two parallel samples.
Two clean, dried metal bottles are removed from the desiccator and weighed with an error of no more than 0.01 g.
Note: weighing bottles are cups for weighing, made according to GOST 25336-82 with change Laboratory glassware and equipment. Types, main parameters and sizes. (don’t be surprised, GOST for aluminum cookware also refers to the mentioned GOST)
According to GOST 9404-88 clause 2, metal bottles with lids 20 mm high and 48 mm in diameter are used.
4.2. The product isolated from the average sample according to GOST 27668 to determine moisture content is thoroughly mixed by shaking the container, taken with a scoop from different places and a sample of the product weighing (5.00 +/- 0.01) g is placed in each weighed bottle, after which the bottles are closed lids and place in a desiccator.
4.3. When the temperature in the drying cabinet reaches 130 °C, turn off the thermometer and heat the cabinet to 140 °C.
Then turn on the thermometer and quickly place the open bottles with samples of the product in the cabinet, placing the bottles on the lids removed from them. Free cabinet slots are filled with empty bottles. The product is dried for 40 minutes, counting from the moment the temperature is restored to 130 °C.
It is allowed not to heat the drying cabinet to 140 °C if, after the drying cabinet is fully loaded, the temperature of 130 °C is restored within 5 - 10 minutes.
4.4. Upon completion of drying, the bottles with the product are removed from the cabinet with crucible tongs, covered with lids and transferred to a desiccator for complete cooling, for about 20 minutes. (but no more than 2 hours). The cooled bottles are weighed with an error of no more than 0.01 g and placed in a desiccator until the analysis results are processed.
Now let's translate this for everyday use.
Of course, no one forces you to buy bottles, although they are not very expensive - from 140 rubles per bottle. Use the means at hand - cut off a can of condensed milk, take a small tin of pate, etc.
Don't forget to weigh them! We will need 7 or 11 of them - otherwise our scales will not detect the change in weight in the sample. You can also try (we are at home, not in the laboratory!) A wide, low tin can and immediately pour 35 or 55 grams of flour into it. Don't forget to cover the tops of the jars.
We will also need electronic scales - I already mentioned this - and a stove with a thermometer so that we can see what the temperature is in the oven.
Observing the temperature and time regime, dry the flour and then cool it. We weigh it. And from the resulting difference we determine the moisture content of the flour.
We determine according to the same GOST, clause 5
5. PROCESSING RESULTS
5.1. The moisture content of the product (X) as a percentage is calculated using the formula:
Where:
m 1 - weight of a sample of flour and bran before drying, g;
m 2 - weight of a sample of flour and bran after drying, g.
5.2. Calculations are carried out to the second decimal place, then the result of determining the humidity is rounded to the first decimal place.
(Changed edition, Amendment No. 1)
5.3. The permissible discrepancy between the results of two parallel determinations should not exceed 0.2%.
5.4. The arithmetic mean of the results of two parallel determinations is taken as the final result of the analysis.
So, an example:
You took 55 grams of flour. After drying, you have 48 grams left.
We count: 100 * (55 - 48) / 55 = 12.7%, i.e. flour moisture content is below normal. Which, however, is rare these days.
Another variant. After drying, you have 45 grams left.
We count: 100 * (55 - 45) / 55 = 18.2%, i.e. wet flour.
CALCULATION OF WATER TEMPERATURE FOR TEST
The temperature of the dough water depends on the temperature of the flour. The higher the temperature of the flour, the lower the temperature you need to take water.
Temperature is one of the most important factors necessary for the vital activity of yeast and bacteria that cause fermentation of the dough. Therefore, when kneading dough, you should always strive to obtain the optimal (best) temperature in the dough for the work of yeast and beneficial bacteria (28-32 ° C).
This is the most delicious pie dough that exists in nature. It takes time to prepare, because it is not just dough, but rich yeast dough for pies. Baking in dough requires careful loosening - so that the same light, weightless substance is formed from butter and eggs, which is usually referred to as “fluffy”. The dough turns out light as feathers, tender, soft, not stale.
By the way, the dough recipe is not “grandmother’s” at all. Such rich pies could be bought, for example, at a theater buffet about forty years ago. The recipe is taken from State Industry Standards (you may be familiar with the abbreviation GOST). There has been a lot of demand for them online lately. Which is not surprising, because the recipes used in production are primarily distinguished by accuracy, so if you follow the recipe, then anyone can turn out excellent pies even the first time and without any home baking experience at all.
In Gost recipes, you will never come across phrases like “take about three to four glasses of flour,” which usually throws beginners into a stupor. However, home cooks react in approximately the same way when they find something like “eggs – 69 grams” in the list of ingredients. But don't worry, we've recalculated the ingredients so that the recipe is easy to use. For those who are interested in what the dough recipe looked like in its original form, we have included the exact recipe at the end.
Grocery list:
- Flour 700 g
- Water 190 ml,
- Dry yeast 1/2 sachet,
- Sugar 2 tablespoons,
- Vegetable oil 75 ml,
- Eggs 1 whole + 1 yolk,
- Salt 1 teaspoon
Total cooking time – 5-6 hours
How to prepare rich yeast dough for pies
Almost any successful rich yeast dough is prepared using dough. Dough is a mixture of flour, water and yeast. Measure out 100 ml of warm water (temperature 35-40 degrees), add 1 glass of flour and yeast. Stir until smooth. This takes approximately five minutes. The dough turns out to be similar to a fairly tight dough - something like what we make for dumplings.
Close the container with the dough tightly and set it in a warm place to ferment for about three hours. (If you want to reduce the time, then put the dough in the refrigerator overnight - it will have time to rise well there, and the next day you will only need to take it out, put it in a warmer place so that it warms up to room temperature.)
When the dough has increased in size four to five times, is covered with large bubbles, and when lightly tapped on the edge of the bowl, the middle of the dough will fall slightly, we begin to knead the dough. You need to add the remaining 4 tablespoons of water to the dough, into which you can pre-dissolve salt and sugar - so they can easily be mixed into the dough. Add vegetable oil and a whole egg here. Break the second egg over a saucer, separate the yolk and add it to the dough. And add the remaining flour. But not all of it! Set aside 2-3 tablespoons for rolling and dusting.
Knead for approximately 10 minutes. I mix the yeast dough for pies with my hands, but you can use a mixer, blender, food processor, or knead in a bread machine. All that remains is to cover the bowl with a lid or cover it with cellophane and place it in a warm place for two hours.
This dough makes 16 medium sized pies. It is very convenient to cut the dough: first in half, then in half again, roll something like four koloboks and cut each one crosswise into 4 parts. Then you will get exactly 16 identical parts.
GOST 1089. Yeast dough. For 1 kg of yeast dough for pies:
- premium wheat flour or 1st grade 640 g,
- sugar 46 g,
- table margarine 69 g,
- melange 69 g,
- salt 8 g,
- pressed yeast 23 g,
- water 170 g.
