Russian cuisine knows different ways of making delicious dough. Yeast, puff, fresh, on kefir, whey, brine - any option is good.
Surprising with such pastries is difficult. But little is known about the test for pies on mayonnaise. The pies are lush, and most importantly, they do not stale for a long time.
Dough for mayonnaise pies - general principles of preparation
The main ingredient in the dough for mayonnaise pies is the store-made or home-made Mayonnaise sauce. It is he who gives the finished baking softness and does not let it stale. The fat content of mayonnaise does not matter, so you can put the dough on both ordinary and light sauce.
As a liquid base take milk, water, kefir, whey or a mixture of these products. Eggs are laid at will. The amount of flour can be more or less than that specified in the recipe, since the quality of flour in different manufacturers is different.
For mixing, a deep plastic or metal bowl is suitable. Yeast test for patties on mayonnaise must definitely rise 2-3 times. Baking will be airy and very tasty. If there is no time, let the test come up at least once.
Egg yeast pastry dough
This test option is suitable for frying, and for baking pies in the oven. The pasted dough becomes soft, delicate, it is easy and pleasant to work with it. Baking is airy.
Ingredients:
• 250 grams of mayonnaise;
• half a liter of water;
• four tablespoons of vegetable oil;
• one raw egg;
• 50 grams of raw yeast (can be replaced with dry);
• a teaspoon of salt;
• two tablespoons of sugar;
• 1.2 kilograms of flour.
Cooking method:
Heat the water and dissolve a slice of fresh yeast in it.
Break the egg into a mixing bowl and beat with a whisk until a foamy homogeneous consistency.
Put mayonnaise in a beaten egg, add vegetable oil, add sugar and salt, mix with a spoon.
Pour the dissolved yeast into the egg mixture, stir well.
Sift flour.
When adding flour in parts, knead the dough with a soft consistency. If it turned out too liquid, add another 200-300 grams of flour.
Cover the container with the dough ball with a dry cloth and place in heat for two hours.
While proofing, knead the rising dough with your hands.
After two hours, knead the dough for the last time and begin to form pies.
Egg-free mayonnaise pie dough
A useful recipe for frugal and practical housewives is very useful during fasting. This dough for mayonnaise pies is prepared quickly, from a minimum of ingredients, and baking for a long time preserves freshness.
Ingredients:
• 150 grams of mayonnaise;
• glass of water;
• thirty grams of raw yeast;
• four glasses of flour;
• one and a half tablespoons of sugar;
• half a teaspoon of salt.
Cooking method:
Dissolve the yeast in warm water, leave it for about five minutes, so that the foam appears.
Put mayonnaise, salt and sugar in yeast water, mix.
Add the sifted flour to the mixture, kneading soft dough.
Cover with a napkin so that it does not ventilate, and allow to distance for one and a half to two hours. Paste the rising dough.
Put the dough in a plastic bag and refrigerate if you are not going to bake pies right away.
Dough for pies on mayonnaise without yeast
Baking without yeast is tasty no less than yeast. Prepare the dough for pies on mayonnaise, adding soda or a baking powder instead of a yeast base. You will get delicious cakes in the oven.
Ingredients:
• 120 grams of mayonnaise;
• 370 grams of flour;
• 100 ml of milk;
• large raw egg;
• half a teaspoon of soda;
• tablespoon of vinegar 9%;
• whisper of salt;
• 1/2 teaspoon of sugar.
Cooking method:
Beat the egg in a mixing bowl.
Add sugar and salt, whisk everything in a strong foam with a whisk.
Quench soda with vinegar and add to the egg mixture.
Pour in warmed-up milk, lay out mayonnaise, mix the mixture until smooth.
Pour the sifted flour in parts, kneading the dough first with a spoon, then with your hands.
The resulting dough should be airy, soft.
Cut the dough into pieces immediately, form pies and bake in the oven.
Dough for pies on mayonnaise and sour cream
Delicious taste of pastries on such a test gives sour cream. The recipe should be noted by a practical hostess, who will be able to make wonderful pies from the remnants of sour cream and mayonnaise.
Ingredients:
• 140 grams of mayonnaise;
• 120 ml sour cream;
• 450 grams of flour;
• two eggs;
• bag of baking powder.
Cooking method:
Put mayonnaise and sour cream in a container for dough, mix with a fork.
Add eggs, beat well again.
Combine the sifted flour with a baking powder.
Knead the dough, adding flour mixture in a cup in parts.
Cover the finished dough with foil and let rest for half an hour.
Rested pastry for mayonnaise patties becomes more uniform.
Dough for pies on mayonnaise and kefir
From the dough prepared according to this recipe, wonderful baked pies are obtained. Thanks to the eggs, the crust will be crispy, and kefir and mayonnaise will make the pastries soft. Preparing the dough is quick and easy.
Ingredients:
• a glass of mayonnaise;
• a glass of kefir;
• three glasses of flour;
• three eggs;
• a teaspoon of baking powder;
• half a teaspoon of salt.
Cooking method:
Pour kefir into a bowl, add baking powder and mix thoroughly. Lumps should not be. Let stand for about five minutes.
Sift flour, add salt, mix.
Separately beat with egg whisk and whisk.
Combine all fluid components.
Pouring flour into pieces, knead a soft, tender dough.
Put it in the refrigerator by wrapping it with foil for 15 minutes.
Take out, form pies and bake them in a preheated oven.
Dough for pies on mayonnaise and milk
Try making a quick dough with milk, replacing it with warm water. The taste of the pies will be more delicate, and the pastries will be softer. Instead of a glass of milk, you can take a mixture of milk and water, taken in equal proportions.
Ingredients:
• half a glass of mayonnaise;
• a glass of milk;
• a pound of white flour;
• a teaspoon without a hill of salt;
• ten grams of dry yeast;
• a tablespoon of sugar without a slide.
Cooking method:
In a stewpan, warm the milk to warm and dissolve the yeast in it.
Add sugar to milk immediately to feed the yeast and three tablespoons of flour.
Normally, after about five minutes, a foam should appear on the surface of the liquid. Let the yeast come up for fifteen minutes.
Pour the yeast milk into a bowl with high sides, add mayonnaise, salt and gently mix.
Knead the dough with a spoon, adding flour.
When the mass becomes tight and the spoon ceases to cope with mixing, start working with your hands.
Knead the dough for about ten minutes.
Cover with a towel and place in a warm place for proofing, periodically curing. If the yeast works correctly, the dough should rise three times over the entire proofing time.
Two hours later, when the dough rises again, start making pies or put the dough ball in the refrigerator.
Universal dough for mayonnaise pies
This light, airy and tender dough for mayonnaise pies is universal. It makes equally tasty fried and baked pies. You can cook them in a pan, and in the oven, and in a slow cooker on the frying or baking mode.
Ingredients:
• 150 grams of any mayonnaise;
• glass of water;
• one and a half tablespoons of sugar;
• half a teaspoon of salt;
• one and a half teaspoons of dry yeast or 25 grams of fresh.
Cooking method:
Heat water, pour into a bowl and dilute the yeast.
Let the yeast stand for ten minutes.
Put salt, sugar, mayonnaise in yeast water, mix.
Sift the flour.
Knead the dough, adding flour in small portions. Do not make the dough too steep. If there is too much flour, do not add it all.
The consistency of the test should be soft, but uniform.
Let the dough rise two to three times, leaving it warm for an hour and a half.
Dough for mayonnaise pies - tricks and tips
It is good to cook a simple dough with mayonnaise if there are no eggs or milk in the house. This economy option will help out when you need to realize the products remaining after cooking the main dish: minced meat, rice, berries, etc.
Sift flour into the dough for pies on mayonnaise. Oxygen-rich flour will make the pastries porous, airy and very tender. Screening is especially important if you are preparing a dough according to a yeast-free recipe.
Do not overheat milk or water if you are making yeast dough. In a hot liquid, yeast will die, the dough will not rise. Water, milk or their mixture should be warm, in no case hot. If the temperature is too high, allow the liquid to cool.
To make the yeast dough better distance and go faster, send it to a minimally heated oven. Turn it on at 50 ° C before starting kneading and place the container with the dough in an already warm chamber. Turn off the oven immediately, close the door. Dough in such a warm place will work very quickly.
Mayonnaise pastry cakes are baked quickly, literally in 15 minutes. As soon as the top of the pies is browned, they are ready.
Finished dough can be put in a plastic bag and stored on the top shelf of the refrigerator for two days. If you want to cook the dough for the future, freeze it in the freezer. The product will not deteriorate and will remain soft for a month. To defrost, simply remove the dough and let it lie down at room temperature.
