Very quick yeast dough on water with vegetable oil. Choux yeast dough on boiling water Dough for fried pies on water

In half an hour the dough doubled in size! Too bad the photos don't show it.

Look what a porous structure! It stuck to the table a little, but it came off without any problems.

Let's knead the dough before cutting: it puffs and swears, bursts bubbles at me: it is very bubbly, plastic, tender and airy! I hope that the bubbles are visible, I really wanted to show them!

I divided the dough into two parts, and then each into 12. There will be 24 pies.

My filling is yesterday's mashed potatoes, fried onions and a lot of freshly ground pepper. I’ll tell you a secret that I puree fried onions with a blender: my son can’t stand it when onions get on his tooth.

I bake pies as usual. And I put a lot of toppings!

To see the structure of the test as a result, I make one empty donut.

I heat the vegetable oil in a pan and spread the first batch.

After a while, I realize that I don't know how much oil should be in the pan for these monsters to drown! The pies are unreal!

These are the "pigs" obtained!

When I sculpted this pie, I remembered that my grandmother made potato patties large, thin and flat, like bast shoes, so after the filling stage I actively pressed this pie with my palm to the table! After frying, you can’t say about him that initially he was thin) Or seemed?

Summary of my work: 23 pies and 1 donut filled a 5 liter pot! The dough can be safely divided into more pies, at least 30. The time spent on kneading, standing and baking is exactly an hour!

This dough is a fairy tale that has come true! Delicate warm and delicious scent. Perfect taste for salt and sugar. Very plastic, stretches well, does not tear, does not stick, rises quickly! You don't have to wait long!
A few pics to tease.

Very tasty, soft, tender, airy after baking. I think any filling and any method of baking will do. Unfortunately, at the moment I can not check how the dough will behave in the oven. But I'm sure there won't be any problems. Just let it rise a little before baking. It's not long, 5-10 minutes. Cheesecakes and pies will be good too! Definitely great on pizza!
The next day, the pies remain just as soft.
One friend is already tasting) It seems to be satisfied.

And here is the same donut for you, I hope the structure of the test is visible. I tried to show it as much as possible.

My verdict: This is the best yeast dough I have ever worked with. Do it without hesitation! And you won't regret it!

Persuaded someone?

Just now I saw that I was talking a lot today: a titanic work turned out, a full-fledged portfolio in practice. Forgive those who are annoyed. This is all from an overabundance of emotions!

Good luck with your kitchen experiments! And happy baking! Let the dough love you!

This recipe is part of the "Cooking Together - Cooking Week" campaign. Discussion cooking on the forum -

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Some housewives like to cook choux pastry for dumplings in hot water, because thanks to such a simple ingredient as boiling water, the product comes out soft, elastic, and does not boil soft. It is very easy and quick to make, and the taste of the product is delicate. Such a custard base is used for sculpting dumplings with potatoes, mushrooms, for pasties and other delicious dishes.

Choux pastry recipe for dumplings

Choux pastry for dumplings is so called due to the mixing of flour with boiling water. As a result, the product becomes pliable, it is easy to roll it out, to mold dumplings, it almost does not dry out, does not boil soft during the process. There are several simple recipes for kneading a savory base in a custard way, each can be used to make dumplings with different fillings. Before proceeding with the formation of products, the dough is covered with a towel and left to rest for half an hour. During this time, all the ingredients will “make friends” with each other, the mass will become more plastic, more tender.

classic

• Cooking time: 80 minutes.
• Servings: 9 persons.
• Calorie content of the dish: 258 kcal per 100 g.

The dough for dumplings with boiling water according to the classic recipe is prepared without milk, eggs and butter, but this does not affect the taste of the base, which comes out very tender and not at all rubbery, reminiscent of dumplings dough in composition. Take for the product the highest quality flour, finely ground. This secret will help you knead a wonderful dough and fashion delicious choux dumplings.

Ingredients:

• flour - 400 g;
• vegetable oil - 50 ml;
• salt - 0.5 tsp;
• water (boiling) - 250 ml.

Cooking method:

1. Add butter, salt and ½ part of flour to boiling water, do not forget to mix the mass. Use a mixer with a special attachment.
2. When the mixture has cooled, start kneading the dough with your hands, gradually adding the rest of the flour.
3. Achieve uniformity, plasticity, leave for half an hour to approach.

On milk

• Servings: 7 persons.
• Calorie content of the dish: 266 kcal per 100 g.
• Purpose: for lunch, dinner.

Universal choux pastry is kneaded not only in boiling water, but also in milk. With this component, the finished products are tender and tasty. For the recipe, you will need milk of any fat content and butter, thanks to which the product will not stick to your hands, the working surface of the kitchen will be plastic. You can use a custard base in milk for manti, dumplings, homemade dumplings with a sweet filling.

Ingredients:

• milk - 250 ml;
• butter - 50 g;
• eggs - 2 pcs.;
• flour - 2.5 tbsp.;
• salt - a pinch.

Cooking method:

1. Put the butter in a saucepan, add warm milk, salt, let it boil and remove from heat.
2. A glass of flour is added to the boiling mixture and everything is well kneaded.
3. Next, they are driven in and interfere with the egg mass one at a time.
4. The last part of the flour is introduced, the dough is kneaded.

On sour cream

• Servings: 5 persons.
• Calorie content of the dish: 272 kcal per 100 g.
• Purpose: for breakfast.

With sour cream, custard dough resembles soft plasticine. It is easy to work with it, the mass does not stick to hands, does not tear when sculpting, does not boil soft. This wonderful dough is used to make dumplings with the addition of any fillings. When rolling out the mass, flour is almost not required. One of the tricks of this recipe is adding yolks, not whole eggs.

Ingredients:

• sour cream - 100 g;
• hot water - 125 ml;
• flour - 500 g;
• salt - 5 g;
• egg yolks - 2 pcs.

Cooking method:

1. Mix sour cream with yolks in a bowl, the mixture should be homogeneous. Then add flour and stir again.
2. Pour salted boiling water into the resulting mass, stirring constantly.
3. Next, put the mass on the work surface and knead with your hands for 10 minutes.
4. Form a ball, cover with a towel and leave for half an hour.

without eggs

• Cooking time: 50 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 257 kcal per 100 g.

If you want dumplings, but there are no eggs in the refrigerator, do not despair: make a fresh custard mass without this ingredient. It turns out no worse than a product with eggs, it is perfectly molded and boils quickly. Such a lean mass can serve as the basis for sculpting dumplings and chebureks. Shape them ahead of time and freeze. So you will always have blanks in the refrigerator.

Ingredients:

• boiling water - 250 ml;
• vegetable oil - 50 ml;
• salt - 0.5 tsp;
• flour - 400 g.

Cooking method:

1. Pour the oil into boiling water, add salt and half the flour. Mix everything with a mixer with a special nozzle. Gradually add the rest of the flour while continuing to stir.
2. The result will be a cool, but plastic, pliable dough.

With starch

• Cooking time: 55 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 236 kcal per 100 g.
• Purpose: for breakfast, lunch.

Starch gives additional elasticity to the dumpling dough. With it, you can roll out the product very thinly, without fear of breaks during modeling, damage during cooking. Thanks to thin rolling, the finished dish will not have a raw aftertaste, as it is well boiled. From the custard mass with starch, you can also cook dumplings and delicious homemade noodles.

Ingredients:

• potato starch - 1 tbsp. l.;
• flour - 520 g;
• sunflower oil - 1 teaspoon;
• boiling water - 250 ml;
• salt - 0.5 tsp.

Cooking method:

1. Pour 3 tablespoons from the total volume of water and dilute the starch in them.
2. Boil the rest of the water, pour in a thin stream into the starch. It will thicken, it will look like jelly.
3. Add salt to the flour component, pour in 1 tablespoon of vegetable oil, starch. Mix thoroughly.
4. Put the mass on the table, knead until soft elastic state, put in the refrigerator for 2 hours.

Recipe for dumplings from choux pastry

Once you try to make choux pastry dumplings, you will never go back to what you cooked before. It is a pleasure to sculpt from it - no discomfort from sticking the mass to the hands and work surface. Choose the type of filling at your discretion: add sugar if you want a sweet dish, or salt and herbs for a salty one. Serve finished products with jam or sauces.

With cottage cheese

• Cooking time: 1.5 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 172 kcal per 100 g.
• Purpose: for breakfast, lunch, dinner.

If you are not particularly fond of sweets, try sticking salted dumplings with cottage cheese, garlic and herbs. This dish has an unusual taste, because most housewives are used to mixing a fermented milk product with sugar. It is better to choose fat-free cottage cheese, because the higher the percentage of fat content, the higher the likelihood that the products will fall apart during cooking.

Ingredients:

• cottage cheese - 500 g;
• eggs - 3 pcs.;
• flour - 2.5 tbsp.;
• milk - 250 ml;
• butter - 50 g;
• salt - a pinch;
• greens - to taste;
• garlic - to taste.

Cooking method:

1. Prepare the base first. Combine liquid ingredients, add salt, bring to a boil.
2. When the mixture boils, remove it from the heat, stir in 1 cup of flour, add eggs (first one, and then the second). You can mix the mass using a mixer with a special nozzle.
3. Next, you need to add the rest of the flour and knead the soft mass of a homogeneous consistency.
4. Next, make the filling. Grind cottage cheese with a blender, combine with chopped herbs, salt and garlic.
5. The mass must be cut into pieces, each thinly rolled out, “stuffed” with a small amount of stuffing, closed up.
6. Put the finished products in salted boiling water, remove when the dumplings have surfaced.

Choux pastry dumplings with potatoes

• Cooking time: 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 235 kcal per 100 g.
• Purpose: for breakfast, lunch.

A good option for lunch or dinner are dumplings with potatoes. They are loved by everyone - from young to old. If you use boiled water choux pastry for dumplings as the basis, then the dish will turn out to be “lick your fingers”. The main thing is to observe the proportions prescribed in the recipe. Such a treat can be safely prepared during any post. In addition, it comes out very tasty and satisfying, especially with browned onions.

Ingredients:

• flour - 2 tbsp.;
• boiling water - 1 tbsp.;
• vegetable oil - 2 tbsp. l.;
• salt - to taste;
• potatoes - 5-6 pcs.;
• onion - 2 pcs.

Cooking method:

1. Mix the flour component with butter, salt. Pour in a glass of boiling water and stir. The mass will turn out plastic, tender.
2. Next, you need to roll it out with a rolling pin in a thin layer, cut out circles with a glass.
3. Boil potatoes, mash, mix with fried onions, salt and pepper.
4. Spread the filling on the base, fashion. Boil products in salted water.

with cherry

• Cooking time: 2 hours 50 minutes.
• Servings: 7 persons.
• Calorie content of the dish: 200 kcal per 100 g.
• Purpose: for breakfast, dinner.

Sweet lovers, this recipe for dumplings with cherries is for you! The advantage of this treat is not the filling, but the custard base. The mass is so airy that it literally melts in your mouth. You can make the dish in winter and summer. Use fresh, canned and frozen berries for this, defrosting them in advance and draining excess juice.

Ingredients:

• flour - 700 g;
• water - 300 ml;
• cherry - 800 g;
• sugar - 200 g;
• vegetable oil - 3 tbsp. l.;
• egg - 1 pc.

Cooking method:

1. Pour oil and boiling water into 1.5 cups of flour, stir.

Chef Josh Eggleton, who transformed 200-year-old The Pony & Trap from a rural pub into a gastronomic attraction and was awarded a Michelin star for this, teaches how to cook British classics. He shares recipes for pies that appeared in England in the 18th-19th centuries.

Pork pie

Melton Mowbray Pork Pie is the official name for Britain's most famous classic meat pie. Melton Mowbray is the town in Leicestershire where this famous pie was invented. Already at the end of the 18th century, Melton Mowbray pies began to be especially popular with fox hunters. Now the official name (as well as the traditional pie recipe) are protected by the European Protected Designation Law. And only products made in a certain area around the city of Melton Mowbray have the right to it.

To make a pie with a diameter of 15 cm you will need:

filling:

• 500 g pork shoulder or loin without skin, meat cut into 1 cm cubes
• 400 ml brine
• 100 g chopped pork belly or minced pork
• 100 g smoked bacon, finely chopped
• 2 tbsp. l. fresh sage, finely chopped
• 2 tbsp. l. fresh thyme leaves, finely chopped
• 1 tsp without the top (or less) of freshly ground black pepper
• ½ tsp ground cloves
• ½ tsp ground nutmeg (or nutmeg)
• ½ tsp salt

dough:

• 25g butter, diced + extra for greasing the pan
• 75 g rendered lard (lard)
• 100 ml water
• 225 g sifted flour
• 1 tsp salt
• 1 egg + 1 egg for greasing the pie

sauce:

• 125 ml cider
• 125 ml pork stock
• 6 g sheet gelatin

Place the pork cubes in a bowl and pour over the brine. Mix thoroughly and refrigerate for 30 minutes to marinate the meat properly. Then rinse it in cold running water and pat dry on a kitchen towel. To prepare the dough, put butter and lard in a small saucepan, pour in water. Heat until butter and lard are melted, but do not bring to a boil. In a bowl, combine flour and salt, add the egg and mix. Pour in the melted butter and lard and knead the dough. If there is not enough flour, add a little more so that the dough is homogeneous and does not stick to your hands. Wrap it in cling film and refrigerate for 1 hour. In a large bowl, combine the washed and patted pork cubes, minced or minced meat, bacon, herbs, spices, and salt. Mix everything thoroughly and set aside for a while. Preheat oven to 180°C. Lightly grease a 15cm removable bottom baking dish with butter. Remove the dough from the refrigerator and cut off a quarter of it - we will make the top of the pie from this piece. Roll out a larger piece of dough on a floured surface into a circle with a diameter of 25 cm and a thickness of 5-8 mm. Put the cake on the bottom of the baking dish, gently press the dough to the bottom and walls of the form, leave the excess around the edges free. Put the stuffing in the form, pressing the meat tightly. Roll the reserved quarter of the dough into a flat cake, put it in the center of the pie on top of the filling. Moisten the free edges of the dough with water, connect with the edges of the cake and press the seams with the tines of a fork. Make a small hole in the center for steam to escape. Place the cake in the oven and bake for 25 minutes at 180°C. Then lower the temperature to 160°C and bake for another 45 minutes. Take the cake out of the oven and remove from the mold. Brush it all over with the raw egg using a pastry brush and return to the oven for another 20 minutes until the crust is golden. Cool the finished cake on a baking rack. Combine cider and pork stock in a small saucepan, bring to a boil over medium heat, let half of the liquid boil away, then remove from heat. Soak the gelatine sheets in a little cold water for 3 minutes, beat until smooth, add to the cider and pork broth mixture and mix thoroughly - the sauce is ready. Pour the cooled sauce into the hole of the pie and put it in the refrigerator for half an hour. Make sure the cake is at room temperature before serving. Offer mustard and pickled cucumbers to it.

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I've made this recipe many times, it's absolutely delicious. I made pies, pies, and simple little buns, everything remains tender, airy and not stale for several days. Or you can just make a candy bar.

Ingredients:

Stage 1:
1 tbsp dry yeast (best made from active or simple fast-acting yeast, no pastry or pizza toppings)
2 tbsp Sahara
3 tbsp flour
300 ml warm water or milk (I use water)

Stage 2:
1 tsp salt
1/3 cup vegetable oil (250 ml cup)
flour (it takes me 2-2.5 cups, ordinary faceted)

Let's start cooking:
Mix all the ingredients of the first stage in a bowl:

Mix everything well and leave for 15 minutes in a warm place:

After 15 minutes, proceed to the second stage, add oil and salt:

Gradually, in small portions, add the sifted flour and knead dough until such a state when it ceases to stick to the hands. Put again in a warm place for 15 minutes:

Dough rises by about 1.5 times. From the indicated number of products, a little dough is obtained, I get 1.5 baking sheets of pies or 1 koloboks ( donuts).

Pies with meat:

Pampushki (koloboks):

Chebureki with meat is one of the favorite dishes of the inhabitants of our country. After all, it not only has a delicious filling and air dough, but it can also replace a full meal. However, many housewives are concerned about the question of how to cook pastry dough. On hot water, on kefir and even with vodka - there are a lot of recipes. And you will learn about each of them in this article.

What are chebureks?

This traditional dish of the eastern peoples is very fond of the inhabitants of Russia for its simple and quick preparation. And the word "cheburek" itself is translated as "raw pie", which very well reflects the very essence of this magnificent snack.

The classic recipe for pasties does not use minced meat, as is customary now. Instead, finely chopped beef or lamb meat is used as a filling. However, in modern recipes, you can find the addition of minced chicken and pork along with onions, potatoes, mushrooms and even cabbage. In other words, the ingredients for the filling are limited only by the imagination of the hostess.

But what should remain unchanged is the yeast-free dough. It is the absence of yeast that allows you to achieve a thin golden crust and the traditional crescent shape. If you use lush chebureks for cooking, then the dish will look more like belyashi, which are prepared in a completely different way.

Chebureks can become both a completely independent dish and an excellent snack for a festive feast. However, they can be stored in the refrigerator for several days and reheated in the microwave when needed. In other words, this oriental recipe is universal for any occasion.

What should be the dough for chebureks?

A distinctive feature is not only the absence of yeast, but also its consistency. Indeed, in order to give the dish the desired shape, the dough must be moderately steep, but elastic. Young housewives do not always manage to achieve this effect the first time. Therefore, a greater number of different recipes for making pastry dough have appeared, each of which is quite affordable.

It must be remembered that too thin dough cannot be rolled into the desired shape. And too thick is very poorly tolerated by the stomach. Therefore, the most important thing is to find the optimal balance. And, as you know, it comes not only with knowledge, but also with experience. So don't be afraid to experiment and try new recipes.

Cooking with hot water

This is perhaps the simplest and most classic recipe that all oriental women use. For it, you will need to heat one glass of water to a boil and break a chicken egg into it. Mix the mixture thoroughly and add a teaspoon of salt. In order for the future dough not to stick to your hands, you can pour in two or three tablespoons of sunflower oil.

When the mixture on the water becomes homogeneous, you can add flour. For one glass of hot water, 3-4 glasses of flour (about 500-700 grams) are enough. At the same time, the consistency of the dough should be controlled by adding the sifted flour mixture gradually.

When the dough for chebureks in hot water becomes thick, it can be transferred to the table and continue to knead. This should be done until it becomes sufficiently elastic and elastic. It is known that any dough becomes much tastier if left for a while under the film at room temperature. Therefore, you should start cooking pasties no earlier than an hour later.

As you can see, the dough for pasties on the water, the recipe of which is very simple, is prepared in a matter of minutes. However, there are other interesting ways.

Dough for chebureks on cold water

Some housewives prefer not to bother with heating, but immediately knead the flour mixture in cold water. As practice shows, this method is also quite good. In this case, the same proportions and sequence should be observed as when preparing the dough in hot water. However, be prepared for the fact that there is a risk of not achieving the desired elasticity. When rolling out, the dough may succumb worse and not take the desired shape immediately. Therefore, let it rest in the refrigerator for several hours.

Dough for pasties on water, the recipe of which does not require a lot of time, can be stored for a very long time, because it does not contain yeast. This means that bacteria will not decompose in the test, and an unpleasant odor will not appear.

Dough for pasties on the water with vodka

Many recipes contain an ingredient such as vodka. So the recipe for pasties changed a little when our hostesses began to cook them. But why is vodka needed in the dough? It has been proven that this product changes the structure of the dough, gives it the necessary elasticity and, when roasted, gives a beautiful golden color.

To prepare the dish, you need to mix a glass of water, a teaspoon of salt, vegetable oil in a small saucepan. Warm up the mixture a little on the stove. Add half a cup of sifted flour to warm water and mix thoroughly so that lumps do not form.

When the mixture has cooled, add the chicken egg and 30 ml of vodka, stirring constantly. Knead a stiff dough with 500 grams of flour. The dough is best left in the refrigerator overnight.

Yes, such a recipe will require additional costs and a little more time. However, the dough for pasties in hot water without vodka will not give beautiful bubbles when roasted.

Chebureks on kefir

If there is kefir left in your refrigerator, then it can also be used to make fragrant and crispy chebureks. In addition, the recipe is the easiest and fastest.

It is enough to stir a chicken egg and a teaspoon of salt in a glass of kefir. The dough should be kneaded with two glasses of sifted flour. Due to the thick consistency of the fermented milk product, you will get a very soft and light bun. You can start baking chebureks already 20 minutes after kneading.

Among the hostesses, the recipe for kefir is even more common than the dough for pasties in hot water. Therefore, try it and you will appreciate its simplicity and delicate taste with sourness.

Choux pastry for chebureks

This recipe is suitable for those who are not afraid of experiments in the kitchen. After all, even rich choux pastry is far from always successful for beginners in cooking.

So, for cooking, you need to boil a glass of water in a small saucepan. Pour a glass of wheat flour into boiling water, add vegetable oil and a teaspoon of salt. Mix everything quickly until lumps form. Cool the mixture completely. To speed up the process, you can put the pan in a container of cold water.

When the mixture has completely cooled, break the egg and knead the stiff dough. To do this, you need at least two glasses of sifted flour. Ready choux pastry needs to be kneaded 3-4 times every half an hour. It is better to leave it on the table at room temperature.

Dough for pasties on the water (custard) has a very unusual taste. And when roasted, it gives a golden and crispy crust, which is a distinctive feature of real chebureks.

How to prepare the stuffing?

The simplest filling for chebureks is minced meat. At the same time, a delicious juicy dish is obtained using a mixture of minced chicken and pork. For juiciness, add 3-4 onions per 500 grams of meat. And for spice - a little oriental spices, salt, black allspice and fresh herbs (parsley, dill, cilantro).

But if you want to cook original chebureks, as the Turkic peoples do, then instead of minced meat, add pieces of finely chopped beef or lamb meat. However, remember that such pasties should be baked in a pan for longer, because meat fiber does not cook as quickly as minced meat. And in order for the dish to turn out to be very satisfying and replace a full meal, you can add potatoes or sauerkraut.

We make pasties correctly

To give the products the shape of a crescent, you will need a rolling pin, a clean surface and a little flour. The dough for pasties in hot water should be divided into small koloboks (5-7 centimeters in diameter). Each bun needs to be rolled out to a very thin round layer - about 2 mm thick. Put a small amount of filling on one part of the dough and cover with the second half on top. Glue the halves together with your fingers. And for a beautiful and appetizing decoration, you can cut off the excess dough with a special roller with triangular teeth or connect them with the teeth of a fork. The main thing is that the filling does not leak out during frying, and all the juice from the onion and meat is preserved inside the cheburek. After all, the taste of your dish will depend on it.

It should also be remembered that the dough for pasties on hot water, the recipe of which was described in detail above, is fried much faster than. At the same time, the most crispy crust is obtained when cooking pasties on vodka. Therefore, choose for yourself the most optimal recipe, the taste of which will please your loved ones and guests the most.

Roasting pasties

To get a crispy crust, you need a wide frying pan with a medium-thick bottom. After all, the main task when roasting chebureks is to get a ruddy dough and completely baked meat. The pan needs to be heated with a small amount of vegetable oil. If minced meat is used, then each cheburek should be fried on both sides for 5 minutes until a golden crust is formed. And if you use pieces of meat, then the first side should be fried under the lid. Ready chebureks should be stacked and covered with a towel so that they retain their aroma and juiciness. Some housewives grease them after frying with butter like pancakes. However, in this case, the dish will turn out to be very high-calorie. Therefore, for those who are used to following the figure, this method will not work.

What to serve chebureks with?

Traditional oriental hot water chebureks, the recipe of which is very simple, can be served with different sauces and dishes. Since the dough and meat are quite difficult to digest by the stomach, you can prepare a light salad of fresh vegetables. Pasties go well with tomato juice, which is why the dish is often served with this drink in eateries.

In addition, you can prepare a sauce based on garlic, mayonnaise and herbs. This will soften too dry chebureks and correct the situation if the minced meat is not salty enough. Instead of mayonnaise, you can also use sour cream, kefir, adjika and any other base. It is important that you like the result.

Tasty and ruddy dough for pasties in hot water, the photo of which is available in this article, can be prepared by any housewife. The main thing is to follow the sequence of actions and the proportions of all ingredients. And be sure that your guests will appreciate your culinary talent!