Strawberry pie on yeast test

For the preparation of yeast dough, we need the following ingredients: wheat flour V.S., kefir of any fat content (I used 3.5%), sugar and vanilla sugar (for aroma), vegetable oil without odor, salt and high -speed yeast. All products should be at room temperature. For the filling, we will need fresh strawberries (the weight of the berries is indicated in a pure form without ponytails), sugar and corn starch. In addition, we use egg yolk and water to lubricate pastries.

Sift (preferably twice) wheat flour (500 grams) in a bowl. Thanks to sifting, the flour is not only loosened and saturated with oxygen, but possible garbage leaves. I use 500 grams of flour, since I use the product of one brand (Lida) — you may need a little more or slightly less.

Add 1.5 teaspoons (1 spoon with a slide) to the flour of high -speed yeast, 70 grams of sugar, 1 tablespoon of vanilla sugar (or a pinch of vanillin) and half a teaspoon of salt (preferably fine grinding).

Mix thoroughly with a fork or a whisk so that all the dry components are evenly distributed along the mixture. We make a recess in a flour mix and pour kefir (300 milliliters) of room temperature into it. You can very slightly warm it, only a little.

Mix all products — you can with a hand or fork (who is convenient). When the flour moisturizes, absorbing moisture, add 2.5 tablespoons (half a spoon we leave to lubricate a bowl) of vegetable oil without smell. I use sunflower refined.

To knead this yeast dough needs for a long time (at least 10, and better than 15 minutes) and intensively. As a result, it will become smooth, homogeneous, soft enough and not sticky. We round the dough into the ball and put it in a bowl, which we literally lubricate with a teaspoon of vegetable oil so that it does not stick to the dishes during fermentation. We send the yeast dough to heat for 1 hour. Where is it better to wander the test and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no strawberry pie.

While the yeast dough wanders, we will prepare the filling for the future strawberry pie. We sort the berries and mine. To do this, we collect cold water into a large container, put strawberries in it and let it swim for a moment — thus the sand will fall to the bottom. Gently mix the berries with our hands, and then take out and transfer to a colander or sieve, removing the stalks.

The weight of strawberries (800 grams) is indicated in an already prepared form. Be sure to thoroughly dry the berries (best with napkins or paper towel), since excess moisture in the filling is not needed.

After 1 hour (time — the concept of relative, it may take more or less) yeast dough on kefir will rise very well, and will increase in a volume by about 2 times. It is very tender and fluffy. If the dough rises weakly, then you came across old yeast — increase the time of fermentation.

We make a light grinder to release excess air, re-round the dough and again in heat for another 40-50 minutes.

During this time, the yeast dough on kefir will rise very well again, will become even more tender and fluffy. Now you can work with it.

We crush the dough, then divide it into 2 unequal parts. One piece will become an bottom of the future pie, and the second will be needed for the top and decoration. We round the dough, cover it with a towel or cling film and let it rest for 5-7 minutes. If you do not let the dough lie down a little, it will roll badly and pull it back.

We roll a larger piece of dough into a layer (if necessary with flour) in size for baking shapes. I have a rectangular shape (32×22 centimeters), but round or any other is perfect. You can even bake a yeast pie with strawberries right on a baking sheet. I advise you to cover the baking dish with parchment paper or grease with vegetable oil. We put the dough into it so that the sides are obtained.

We thoroughly roll dry berries in corn starch (35 grams), for the lack of which take about 25 grams of potato.

With an uniform layer, we transfer the starched strawberries into the shape.

Sprinkle the filling with sugar (150 grams), the amount of which depends on the natural sweetness of the berries and your preferences.

Now let's go the top of the pie. Here, design options are possible, but I suggest you make a net. The second piece of dough is also rolled into a layer, only thin.

Using a pizza knife (as convenient), cut the dough with long stripes.

We transfer the strips from the dough to the filling, and cut off the excess with kitchen scissors. Of course, you can make a beautiful braid, in a special way alternating strips, but I did not really want to bother.

We pinch the seams of the dough.

From the remnants of the yeast dough we make a jewelry: I have just thin flagella, which I laid on the sides. We give the workpiece a distance of about 20 minutes, and at this time we smear the oven (180 degrees).

Before baking, lubricate the workpiece with a mixture of water (1 tablespoon) and egg yolk (1 piece) for rosy crust. Egg protein can be frozen.

We bake a yeast cake with strawberries 40-45 minutes at 180 degrees at an average level to a ruddy color. I have a gas oven, lower heating, without convection (it cannot be there by definition).

Let the cake completely cool and cut it with portioned pieces. You see, thanks to starch, the filling holds the shape perfectly, and the berries remain intact. Unusually aromatic, very tasty and juicy homemade pastries for family tea drinking. Prepare for health, friends, and pleasant to you appetite!