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Pie "festive"
1 serving
Yeast dough, prepared by a steam or non-steam method, is rolled into a layer with a thickness of 2-
2. 5 cm, and then placed on an oil-lubricated sheet and leveled. A layer of dough is applied on the dough surface. The edges of the dough are pinched 2-
2. 5 cm. A lattice is made from narrow strips of dough cut into a herringbone. Formed pies are allowed to rise, after which they are greased with egg and baked. Chilled pies are cut into portions. The general view has a round, rectangular or square shape.
Yeast dough, prepared by a steam or non-steam method, is rolled into a layer with a thickness of 2-
2. 5 cm, and then placed on an oil-lubricated sheet and leveled. A layer of dough is applied on the dough surface. The edges of the dough are pinched 2-
2. 5 cm. A lattice is made from narrow strips of dough cut into a herringbone. Formed pies are allowed to rise, after which they are greased with egg and baked. Chilled pies are cut into portions. The general view has a round, rectangular or square shape.
flour - 430 g, sugar - 100 g, margarine - 100 g, eggs - 2.6 pcs., salt - 4 g, yeast - 25 g, water - 0.11 l, powdered - 330 g, vegetable oil - 3 g
