Meat and potato pie dough
Composition / ingredients
18
Servings:
Cooking method
I offer a lush, light dough for a pie with meat and potatoes. To do this, you need to take yeast, milk, butter, eggs, flour. All products must be at room temperature.
1. Enter yeast into warm milk (half a cup), let it dissolve and bubble.
2. Pour the rest of the milk into a large bowl or saucepan.
3. Add egg and butter.
4. Enter the bubbled yeast and gradually introduce the sifted flour.
5. Knead a soft dough.
6. Put it in a warm place, beat the dough after an hour and leave for another hour.
7. When the dough rises for the second time, knead it and start forming pies.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Chicken egg - 80 kcal/100g
