Detailed step -by -step recipe with photo: Step 1
-
Prepare the necessary ingredients for a recipe for minced meat in the oven.
For pies, it is best to take the wheat flour of the highest grade. It is ideal for yeast dough, which should be soft, airy and elastic. Typically, for baking bread or pies, flour with protein content is recommended about 11-12%. This will provide the structure of the test, and it will not be too dense.
If you have the opportunity, you can use baking flour, which is often sold with the marking «for pies» or «for bread». Such flour already contains the optimal amount of gluten, which contributes to the better lift of the dough. Be sure to sift the flour before use.For a batch of dough, I recommend using dry yeast — they are convenient to use and are stored for a long time. It is important to choose good quality yeast. Typically, the packaging indicates that such yeast is suitable for dough with sugar, as well as fat, as in our case.
Fresh yeast can also be used, but they will need more — about twice as much as dry. Fresh yeast give the dough lightness and airiness, but they are less stable and require storage in the refrigerator.
For the test, it is best to use whole milk — it gives the dough softness and pleasant taste. Milk with a higher fat content (for example, 3.2% or 3.5%) will be an excellent option. It will make the dough more delicate and airy, and also add softness to the crust of pies. If you do not have whole milk at hand, you can use skim milk (1.5% or 2%), but the dough will turn out to be less soft, and the pies will be slightly denser.
Milk and water should be warm, but not hot-about 30-40 degrees to activate yeast and not kill them with high temperature.
Anyone is suitable for meat minced meat. The optimal choice is mixed minced meat, for example, pork and beef in equal proportions. Such minced meat gives juiciness and rich taste. Pork makes minced meat fat, and beef — more delicate and tasty.
If you want the filling to be less fat, you can take minced meat from chicken or turkey. For meat pies, you can also use chicken minced meat with the addition of finely chopped bacon or oil — this will give the filling additional juiciness.
-
Step 2
Choose a deep bowl for a knee -deep test. Pour sugar and dry yeast. I use high -speed yeast. They begin to work immediately after they enter the liquid (milk or water), and do not need activation. This means that they can be immediately added to dry ingredients without preliminary dissolution or expectation, as in the case of conventional yeast.
-
Step 3
Pour 220 ml milk and water. If the milk and water are too hot, the yeast will not be able to work normally, and if too cold, the process of lifting the dough will be too slow. If you do not have a thermometer, just make sure that the milk is comfortable to the touch — like warm tea.
Watch the master class «How to spend in the kitchen no more than 1 hour a day and at the same time it is good and useful to feed» 👉🏻 here
-
Step 4
Stir so that the sugar dissolves, and the yeast dispersed.
-
Step 5
Pour about 200 g of flour from the total mass to liquid ingredients.
-
Step 6
Mix so that all dry ingredients become wet. If flour lumps remain, it's okay.
-
Step 7
Pour the baking powder and 10 g of salt. Mix. The baking powder makes the dough lighter and magnificent. It works perfectly in combination with yeast, especially in recipes where a little more lightness and softness is required. It not only accelerates the rise of the dough, but also helps to preserve its air texture, especially in pies. Salt — not only improves the taste of the dough, but also helps to control the activity of yeast. It slightly slows down their work, which contributes to a more uniform rise in the dough.
-
Step 8
Pour in table vinegar. Mix.
Vinegar improves the structure of the dough, especially if there is yeast in the recipe. It also enhances the work of the baking powder, as it reacts with some components, improving the ease of dough. A small amount of vinegar helps to make the dough softer and elastic, which is important for cake dough. The dough will not be too hard, and the finished pies will turn out with a soft, air texture.
-
Step 9
Pour in 60 ml of vegetable oil from the total. Mix.
The oil makes the dough soft and elastic. It also helps to retain moisture in the dough, which is important to prevent its drying in the process of baking. Thanks to this, the pies after baking are not only soft, but also retain freshness for a long time.
-
Step 10
Pour another 150-200 g of flour.
-
Step 11
Stir so that the flour mass moisturizes.
-
Step 12
Drive the egg. The egg gives the dough a more saturated taste and beautiful color.
-
Step 13
Mix until a homogeneous consistency.
-
Step 14
In several tricks, add the remaining flour. Its amount may differ slightly from the specified in the recipe. It all depends on the quality of the products used.
-
Step 15
After each pouring flour, mix with a spoon.
-
Step 16
Put the dough on the board and knead with your hands for 8-10 minutes. At this step, it is important not to score the dough with flour. Instead of excess handful of flour, I recommend lubricate your hands with vegetable oil. The dough should turn out very soft and slightly sticking to the hands.
Why did not work yeast dough: analyzing typical errors
-
Step 17
Grease a deep bowl with vegetable oil. Transfer a lump of dough into a bowl. The weight of the finished dough 1140 g.
-
Step 18
Cover dishes with dough with cling film and send to a warm place for 1.5-2 hours. The ideal decoration temperature is 25-30 ° C. For example, this can be a place next to the stove turned on, in the oven turned off with a light bulb on, on the windowsill in a warm place or even in the oven with the «heating» function.
If the room is too cold (below 20 ° C), the dough will rise slowly. If the temperature is too high (above 30 ° C), yeast can work too fast, which can affect the taste and texture of the dough. The proofing time depends on the temperature in the room, on the quality of the yeast and on the mass of the dough.
-
Step 19
Move minced meat in a deep bowl. Add onions chopped on a meat grinder to the minced meat, ground coriander, 5 g of salt, black ground pepper. It is better to use fresh minced meat made in a meat grinder, as it will be more juicy and tasty.
If you use store stuffing, try to choose a mixture of pork and beef so that the filling is not too fat, but at the same time not dry. The onion will make the filling more juicy and fragrant and gives the pies a pleasant taste, while it will not be too pronounced.
-
Step 20
Mix the minced meat well with spices. This is necessary so that spices are evenly distributed through the meat, and onions and minced meat merge into a homogeneous mass. Try to knead the minced meat so that there are no large lumps left. If the meat seems dry, you can add 1-2 tablespoons of water or broth so that the filling is more juicy, but not too liquid. Cover with a film and send it to the refrigerator while the dough parted.
-
Step 21
The dough has increased three times. To get such a result, it took me 2 hours. The dough is considered ready when it increased in volume by 2.5-3 times. Check this, gently pressing your finger on the dough — it should slowly recover, leaving a light dent. If the dough restores the shape too fast, let it come a little more.
-
Step 22
Put the dough on a greased board. Oil helps to prevent sticking the dough to the surface and facilitates the process of working with it. With light movements, rub the dough with your hands. This is necessary in order to get rid of excess air, which is formed in the process of proofing. The dough should become more dense and elastic. It is important not to “process” it so as not to lose the air structure, but also not to leave too many bubbles that may interfere with a good rise during baking.
-
Step 23
Divide the dough into 12 identical pieces. The weight of one piece is approximately 90-95 g. Each piece to sweep and form balls. The sight is important for the dough to become soft, elastic, and the air is evenly distributed over the entire mass. It will also help to avoid the formation of voids inside the pies.
-
Step 24
Cover the buns with cling film. Leave in a warm place for 30 minutes.
-
Step 25
Koloboks grew after 30 minutes. In this step, you do not need to shoot a film. She will protect the dough from weathing.
-
Step 26
Get a piece of dough and spread your hands in a cake, not very thin.
-
Step 27
Add meat filling to the dough center. I figuratively divided the entire meat filling into 12 parts to be enough for all the pies.
-
Step 28
Raise the edges of the dough and pinch tightly. Form a pie the desired shape, I have oval.
-
Step 29
Repeat all the steps of molding and modeling the pies with the rest of the ingredients. Put on a baking sheet at a distance from each other with a seam down. All twelve blanks fit me on one baking sheet.
-
Step 30
Cover with a baking film or a clean towel and leave in a warm place for 30 minutes.
-
Step 31
In a separate bowl, mix the yolk with milk until smooth. The mixture should be smooth, without lumps or divorces. This guarantees that the glaze will be evenly applied to the pies and will not leave stains.
-
Step 32
Lubricate the rested blanks with a mixture of the yolk with milk. Heat the oven to 180 ° C. Send bake for 25-35 minutes. The baking time depends on the technical capabilities of the oven and the size of the workpieces. Focus on your working conditions.
Pies with minced meat will be ready when they become golden and chubby, and the crust will be crispy. For verification, you can carefully tap on the bottom of the cake — if the sound is deaf, then the dough is baked.
-
Step 33
I cover the finished pies with minced meat with a kitchen towel and leave it until it cools completely on the baking sheet. After that, I put it in a container with a tightly covering lid. A tightly closed lid will protect the pies from air and keep them soft.
-
Step 34
Pies with minced meat in the oven are ready. Bon appetit!
If you liked the recipe — be sure to look into our selection of other recipes Pirozhkov in the oven With photo and video for inspiration!
