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Baked pies are simple
Recipe for making baked pasties from yeast opar dough.
flour - 2800 g, sugar - 200 g, margarine - 300 g, melange - 300 g, salt - 40 g, yeast - 100 g, water - 700 g, or any meat - 2500 g, or fish - 2500 g, or rice - 2500 g, or white cabbage - 2500 g, or seen - 2500g, or jam - 2500g, fat - 20g
Combine the yeast diluted with warm milk with sugar, add the remaining warm milk, pour in half the flour and put the dough in a warm place for 1-
1. 5 hours until the dough increases in volume by
1. 5-2 times. As soon as the dough starts to fall, the opara is ready. Add dissolved salt and remaining flour to the steam, stir everything well. Gradually add the softened margarine and keep kneading the dough until it is smooth and easily behind hands. For fermentation, put the dough in a warm place for
1. 5-2 hours. During this time, wash several times, while carbon dioxide comes out of it, the dough is enriched with oxygen, greatly increases. Let's not overstand either the opare or the dough, otherwise the baked patties will be sour. Put the finished dough on the table, divide into pieces. Stretch each piece with your hands or roll into a circle, lay out a little filling and form pies. Put the molded pies seam down on sheets greased with fat, let them stand, grease with an egg and bake for 8 - 10 minutes at a temperature of 200 - 240 °. Baked pies are prepared with a variety of fillings - from meat, fish, potatoes, cabbage, and saw. Baked patties with povidl or jam require a cooler dough, so the flour rate for them increases by 200 g.
