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Pies

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How to classify pie recipes with a huge variety of delicious rolls? In general, two large groups are distinguished: closed and open pastries.In the first case, two layers of dough are needed, between which the filling is pinched. Since the dough is baked mainly, it is necessary to take care that the inner layer is half-finished and not too juicy - otherwise the core will remain raw. A variety of closed pies are pour. There are no bases, the filling is laid out on a bare baking sheet and poured with a very liquid dough, which fastens the products. In open pies, additives are evenly laid out on the surface and bent. For a change, you can decorate the top with a dough grill, pour over whipped proteins or sauce.

The five most commonly used ingredients in recipes are:

Product	Calories kcal in 100g	Proteins g in 100 g	Fats g in 100g	Carbohydrates g in 100g
Sugar	398	0	0	9 9. 7
Wheat flour	364	12	1	67
Butter	734	0. 5	8 2. 5	0. 8
Eggs	157	1 2. 7	10. 9	0. 7
Chicken eggs	157	1 2. 7	10. 9	0. 3

Among the varieties are baking with additives. Such a piece is one continuous layer: mannik, sour cream, curd casserole, biscuit. According to taste differences, pies are dessert and diners. The first option is with sweet ingredients: fresh and canned fruits or berries, chocolate, with jam, jams, dried fruits. The baking of the next category is equal to the second dishes, as it replaces a full meal. With vegetables, in particular potatoes, cereals, meat, minced meat, offal, fish, mushrooms.