Simple yeast dough for fried cakes in the Brand 3801 programmable bread maker

Category: Bakery products
Simple yeast dough for fried cakes in the Brand 3801 programmable bread maker

Ingredients

Opara
wheat flour 50 g or 2 tbsp. l.
dry yeast 5 g
hot water 40-45 degrees 150 ml
Dough
All dough
wheat flour 450 g
the water is cold 250 ml.
salt 1.5 tsp. or 7.5 g
granulated sugar 1 tbsp. l or 35 g
vegetable oil 1 tbsp. l.

Cooking method

  • Pour hot - 40-45 degrees - water into a bucket of a bread machine, put yeast and flour. Shake slightly, leave for about an hour, until a frothy cap appears. If it appears earlier, then put the rest of the flour, salt, sugar, pour water on top.
  • This recipe in the original provides for several kneading and resting (a new term! - instead of proving!).
  • For a programmable bread maker, this is just a piece of cake!
  • Both time and temperature - everything can be set according to technology.
  • Therefore, I chose the following algorithm:
  • 1 - preheating - o
  • 2 - kneading -10 minutes
  • 3 - proofing (rest, resting) - 15 minutes
  • 4 - kneading - 30 minutes
  • 5 - proofing (rising) - 30 minutes
  • 6 - kneading - 1 minute
  • 7 - proofing (rise) - 30 minutes
  • 8 - kneading - 1 minute
  • 9 - rise - 30 minutes
  • 10 pastries - 0
  • 11 - keeping warm - 0
  • 12 T at the first rise 25 *
  • 13 T second lift 25 *
  • 14 T third lift 35 *
  • In the middle of the first batch, I added vegetable oil to the bread maker's bucket.
  • The dough should turn out to be slightly sticky, but silky - this is how you need it for fried pies!
  • At the end of the process, it is better to put the dough in a cold place for a while, for about 30 minutes, you can even leave it in the refrigerator for several days if you do not plan to fry that day.
  • Then, as usual.
  • We spread the dough on a silicon sheet dusted with flour, form small balls, flatten them, put the filling in the middle and pinch. Cover with plastic wrap and let rise slightly for 30 minutes. You can grease your hands and a leaf with vegetable oil, as you are used to.
  • Then fry in oil over medium heat, put on a paper towel to remove excess fat. But they don't really take up fat when frying, if they are mixed correctly.
  • The crust of these pies is crispy and the crumb is slightly rubbery.
  • If anyone remembers the catering pies that were sold on every corner and in the school cafeteria - these are the best!

Cooking program:

"Manual"

Note

I spied the recipe from Lyudmila. She refers to "Standards for catering establishments", comp. A. V. Rumyantsev, 2003
I can't check, so I sincerely believe! Like all her works.

On our site there are quite a few recipes for fried pies dough in the "Baking in oil" section.

Omela
Die that !!
Irina.
These are the pies !!! What a yummy. That would be to eat such pies now.
MariV- OlgaWhat a fine fellow you are, thanks for the recipe.
Quote: MariV
chose the following algorithm:
Can't you do without this algorithm?
I keep looking at this hp, but I just can't make up my mind to order it, it has already risen in price while I think.
Apparently my HP LG got scared that it would be replaced and started working again. Therefore, I am not in a hurry with the order.
Lyi
Olya, MariV, nothing is mixed up here: 400 ml of water (150 hot + 250 cold) is added to 500 g of flour (50 + 450)?
I've been trying for a long time to find a good recipe for butter-fried patties. Hopefully lucky now!
And another question . I rarely fry pies in oil, and I do not always get them, sometimes not fried inside, then they take a lot of oil over low heat.For orientation, how long do you fry a pie on each side, at least approximately? Or about what temperature should the oil (deep fat) be?
Thank you!
MariV
Lyi, nothing is confused - I put this dough in a row for two days, and fried pies. It should not turn out steep - when cutting the dough into pies, either dust it with flour, or grease your hands with butter - the dough is soft. For fried pies - what you need. On the second day it tastes even better. I make pies in size for one and a half bites, that is, max. 6 cm and a width of up to 4-5 cm. First I heat the pan to a max., 3 then pour oil, heat it up, then turn down the fire - I have a Kaiser stove, and fry for 2. Everything is perfectly fried and does not burn.
I have been making pies this way for many years, already since 1976 - a neighbor taught me how to start yeast dough, but there was no oven - so I fried it. And the other day I came across a recipe by Lyudmila - the world famous bakery guru - of fried pies according to GOST. It turns out that I did everything right all these years.
MariV
Irina.why not do it? You can do it manually, as you did before, but if I have such a bread maker. who will do everything for me, except for cutting and frying, why should she stand idle, and me - to be killed?
Lyi
Quote: MariV
nothing is mixed up - I put this dough in a row for two days, and fried pies. It should not turn out steep - when cutting the dough into pies, either dust it with flour, or grease your hands with butter - the dough is soft. For fried pies - what you need.
Olya, MariV, thanks for the answer. I will definitely try!
Probably because my pies didn't turn out to be successful because the dough was steep.
Nikusya
MariV, Olenka, what chirps !!! Simply delicious! And the size is the most correct, about the length of the mistress's ring finger, my grandmother made such. Nostalgia ........ Thank you Olenka!

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