Dough for any pies
Composition / ingredients
12
Servings:
Step-by-step cooking
Step 1:
So, first we breed yeast in a small amount of warm milk.
Step 2:
Then dissolve the salt in the milk.
Step 3:
Add the chicken egg, pre-sifted flour through a sieve, combine all this mass with yeast and knead a homogeneous, elastic, non-stick dough without lumps. It usually takes about 10 minutes to knead.
Step 4:
Melt the butter.
Step 5:
And at the end of kneading the dough, add melted butter to it.
Step 6:
Knead.
Step 7:
Now put the dough in a deep bowl, cover with a towel and put it in a warm place for about a couple of hours.
Step 8:
After this time, we take it out and form the pastries that we need on the greased table.
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
- 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
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Fresh yeast - 109 kcal/100g
