In the first case, two layers of dough are needed, between which the filling is pinched. Since the dough is mainly baked, care must be taken to ensure that the inner layer is semi–cooked and not too juicy - otherwise the core will remain raw. A variety of closed pies are aspic pies. There is no base, the filling is laid out on a bare baking sheet and filled with a very liquid dough, which holds the products together. In open pies, the additives are evenly spread on the surface and bent. For a change, you can decorate the top with a dough rack, pour in whipped whites or sauce.
The Five most commonly used ingredients in Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Sugar | 398 | 0 | 0 | 99.7 |
| Butter | 734 | 0.5 | 82.5 | 0.8 |
| Eggs | 157 | 12.7 | 10.9 | 0.7 |
| Flour | 325 | 12 | 1 | 67 |
| Wheat flour | 325 | 12 | 1 | 67 |
Among the varieties are pastries with additives. Such a muffin is one continuous layer: mannikin, sour cream, cottage cheese casserole, sponge cake. According to the taste differences, pies can be dessert and snack. The first option is with sweet ingredients: fresh and canned fruits or berries, chocolate, with jam, jams, dried fruits. Baking of the following category is equated to second courses, as it replaces a full meal. With vegetables, in particular potatoes, cereals, meat, minced meat, offal, fish, mushrooms.