Yeast dough: basic recipe
For a edible yeast pie with blueberry jam you will need:
– 1 cup milk;
– 15 g dry yeast;
– 3 cup of wheat flour of the highest grade;
– 2 eggs;
– 1 tablespoon sugar
– 30 g melted butter
– 0.25 teaspoon salt.
For the filling:
– 400g thick blueberry jam;
– 1 cup sour cream;
– 1 tablespoon sugar;
– 1 egg for greasing.
Before kneading the flour must be sifted, then the dough will be airy and lush.
Heat the milk and pour it into a large bowl or pan. Add the sugar and dry yeast, stir and let the opara stand for a quarter of an hour. Then add salt, melted butter and lightly beaten eggs. In portions, pour the flour and knead the dough. Collect it into a ball, put it in a warmed pan and cover with a towel. Place the dough in the heat for 1.5 hours.
When the dough rises, lower it with the help of a spoon and let it rise again. After that, lay the dough on a board filled with flour.
How to cook a beautiful sweet pie
The finished dough divide into two unequal parts. The big one will become the base for the pie, and from smaller one can make borts and grille. On a floured board roll the dough into a layer. Put it on a baking tray greased with oil. Grease the pie with jam – it should be thick enough. Don’t save on the stuffing. To make the pie taste, it is important to observe the correct proportions between dough and jam.
To prevent the jam from flowing onto the baking tray, sprinkle the layer of the dough with potato starch and only then distribute the filling.
Roll out a smaller part of the dough and cut with a knife into narrow strips. They can be made figurative if you use a special round knife to create festoons. Stripes spread on the pie in the form of a grille and clumps. Whisk the egg and grease them with a grate – this will give the pie a mouth-watering look.
If you don’t have a festoon knife, make frequent parallel cuts on the strips using kitchen scissors.
Leave the pie to arrange for 15-20 minutes. Then place it in an oven preheated to 180OS. Peking the product until the appearance of the ruddy crust. If the pie is secured, but the bottom remains raw, move the baking tray to the bottom level of the oven.
Put the finished product gently on a wooden board and cover with linen towel. Hot pastries should rest for half an hour. After that, cut the blueberry pie into small square or diamond-shaped chunks and serve to tea.
To make the pie more tender, after baking and cooling it can be smeared with cream of sour cream whipped with sugar. This “napkin” makes baking more tender, keeps the pie soft and fresh.