Recipe for pie with cabbage from yeast dough in the oven
From ancient times in Russia for holidays and solemn days they baked pies and the very name “pie”, its roots go back to ancient Slavic times.
It comes from the word "feast", meaning "holiday."
Cooked them in large quantities and variety in appearance, filling and size.
Nowadays, this symbol of the holiday, hospitality and hospitality is also very popular, and one of them - the pie with cabbage, we'll tell you how to bake it, here are some recipes for the filling.
The basis of the delicious cake is the dough. Cabbage pie will be made from yeast dough.
Of course, you can buy ready-made in the store and not burden yourself with unnecessary hassle for its production. But the most delicious, the best cake is obtained only when the dough is made with your own hands.
How to make yeast dough
To prepare 1 kg of this test, we need to take:
- dry yeast about 40 - 50 g
- flour 700 - 800 g
- milk 0.5 l
- sugar 2 - 3 tbsp. l
- vegetable oil 1.5 tbsp. l
- on the tip of a salt knife
Pay special attention to ensure that the yeast is fresh, and wheat flour, the highest grade, always sifted before cooking.
To prepare the dough, all constituent products are kneaded simultaneously.
In half a cup of warm, but not hot milk, dilute the yeast and add 1 tbsp. l sugar put them in a warm place. Margarine is cut into pieces and melted in a saucepan of a liter of 4 - 5.
The remaining sugar, salt, pour into the melted margarine and stir in a circular motion, cool a little and add the remaining milk.
In the warm mass of the resulting fall asleep, sifting, half the measured flour, this is done so that the dough is enriched with oxygen and get more luxuriant and easier.
Gently pour the prepared yeast, gently mixing.
As you knead a little, pour in the remaining flour, sifting. Knead the dough is best with a wooden spatula, while the movement must be circular, one way. The dough should be easy, fluffy.
Lightly powder it with flour, cover with a napkin and put in a warm place for fermentation.As you climb, you need to knead and knead.