It turned out a liquid yeast dough for pies, pie: what to do, how to fix it?

Creating an ideal test is a real art. This requires attention to details and experience. But even experienced cooks sometimes have situations when the dough is too liquid. At such moments, it is important to know special techniques that will allow you to make the dough thicker and save the dish.

Read on our website another article on the topic: "Why did the dough turn out solid: how to soften what to do?".

From the article below, you will learn what to add to the liquid yeast dough to make it thicker. Read further.

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Why it might fail to get the dough on yeast: Reasons

Liquid yeast dough can become a real headache for beginner cooks. Let's look at the main reasons why this can happen. It may be due to:

Using inappropriate type of flour
Insufficient yeast or the use of inactive yeast
Improper method of kneading the dough
Insufficient duration of proofing
Baking at the wrong temperature
Improper storage of the workpiece
Using stale ingredients
The wrong amount of water
The wrong amount of salt
Incorrect method of kneading and lack of resting test

Of course, if the cause of the wrong test in stale ingredients, then you will have to make a new workpiece, from other components. But, if the products were high -quality, and the dough turned out to be liquid, then this can be fixed. How to do it? Read further.

Why you can not add excess flour to yeast dough: Reasons

Any mistress, of course, immediately wants to add flour to a liquid dough. But professional cooks do not advise rushing, because it is important not to overdo it. Why can't you add excess flour to yeast dough? These are the reasons:

You can ruin the taste

Recipes of bread and muffins, in which the components are calculated for 1 liter of milk, and not per kilogram of flour, can only cause anxiety. Such recipes do not always guarantee a successful result, since the taste of the finished product depends on the number of flour, which can vary. In the bakery business, flour is always taken as a basis. If we observe the correct proportions of the ingredients, then we balance the taste. However, if we make more flour without changing other components, we dilute the taste of baking. This is one of the reasons why such recipes can cause concerns.

The second reason is the desire to save and practicality

Most x/b products consist of flour, water and salt. Flour is the most expensive ingredient, so it is important to monitor the consistency of the dough. If you make baking for yourself, this is not so important, but if you make products to order or work in a bakery, then there may be consequences. In order not to make a mistake with the consistency of a test workpiece when using a new recipe or new flour, do not lie all the water at once. Leave 20% of the liquid and add it as you knead. This will save money and save your nerves.

The third reason is related to the use of flour, dough and gluten

When we bring flour into a test workpiece, we violate its structure. Suppose the cook made autolosis for half an hour, so that the flour proteins swell and the enzymes begin their work. But when we begin to knead the dough, we add more flour so that the dough does not stick to our hands. So we enrich it with unprepared flour, which has not swelled and does not contain protein. By the time a new portion of flour is distributed in the workpiece, it will again become sticky. With each new stage of kneading, it becomes denser and less sticky, but its taste and structure change. However, the dough should become smooth not because of excess flour, but because of the development of gluten.

Learn to breed and knead the dough

The fourth reason is associated with the third and is that for the preparation of delicious and appetizing bread it is necessary learn to knead the dough, develop the skill of kneading and learn to feel it. If you constantly pour flour, then this experience will not appear.

How to add flour if the yeast dough turned out to be liquid?

You kneaded a test workpiece, but it turned out to be too moist, and you do not know what to do. Perhaps flour from the new batch differs from the previous one and makes the dough too sticky. Or something else went wrong, and you understand that you cannot use this dough without adding flour. But how to make flour correctly if the yeast dough turned out to be liquid?

We will share with you a technique that always gives an accurate result in professional cooks and at home. This method allows you to quickly correct errors, level the texture and control the number of added flour. And this, in turn, helps to adjust the proportions of other ingredients. The method is based on calculations, therefore it excludes the possibility of adding ingredients “by eye”.

We will focus on the real texture of the test that we received, on the visual assessment of approximate indicators of the dough humidity and the numbers indicated in the recipe.
It is also useful to know how the test workpiece with different humidity should look, so that you understand what exactly needs to be corrected and what result we want to get.

If the dough turned out to be too moist and does not want to keep shape, we will reduce humidity, increasing the amount of flour. At the same time, we will adjust the number of other components in order to preserve the previous proportions.

For example, if you prepared the dough for autolysis, mixing the starter, flour and water, and it turned out to be too liquid and does not hold shape, although you must have a moderate density, you can try to add more flour, but do not forget about other components. Here are the tips:

Visually evaluate how wet the dough seems wet. If it looks like it is not in it 65% water, and all 85%, then you need to reduce humidity to the desired level.
To determine how much water you need to pour or remove, take it from the current humidity value ( 85%) desired ( 65%). As a result it turns out 20.
Given that you should have a recipe 65% Water, commemorate from this values \u200b\u200b20that you received in the previous calculation. As a result, it will remain 45.
Multiply the amount of water in the recipe at 100 and divide the resulting humidity (45). So you will find out how much flour needs to be added to the dough so that it becomes more dense.
Submit from the resulting indicator the number of flour in the recipe (including flour in the sourdough). This will allow you to determine how much flour needs to be added to the test workpiece to achieve the desired texture.
Calculate how many salt and other components (except water) must be made to preserve the original proportions. Divide the difference you received by 100 and multiply by the desired percentage. Bring the components in accordance with the Rules of the Cave.

As you can see, everything is simple. If you add flour, do not forget to put other products, except for liquid. So the dough will turn out to be plastic, and the pastries are delicious.

What can be added - what to do if the yeast dough turned out to be liquid and there is no flour?

Add starch In the dough, when baking, he does not make him look like jelly, as many people think. The dough becomes denser, but does not tear and does not crumble. This is similar to what happens when many eggs are added to the dough. However, eggs also improve taste, and starch is neutral to taste. If you decide to use eggs, enough add only proteinswho give the test "rubber" pullingivity. And the yolks can be safely eaten using the case. In a sweet test, they are not needed in large quantities.

In some cases, you can use shiny cereal, after all, this is the same wheat, only in a different form. If you are preparing a unsweetened dough, then instead of decoy you can take ground rice or oatmeal (They need to be crushed in a coffee grinder). Rice, of course, can be added to the sweet dough, but oatmeal are better suited for salty dishes.

It is worth noting that, for example, many children do not like oatmeal, because they serve them sweet. But few people know that oatmeal becomes tastier if it is seasoned with spices. But buckwheat, barley or millet will not give such an effect and can even spoil the taste of the dish.

It turned out a liquid yeast dough - how to fix it: a pouring pie, options for fillings

It turned out a liquid yeast dough - bake a flood pie!

Filled pies are prepared very quickly, and you can experiment with fillings. You can make a sweet layer if you want to make a dessert, or, conversely, spicy, if you need to prepare a treat for lunch or dinner. Make the filling and pour it with liquid dough, put it in the oven for half an hour - the pie is ready. Below you will find options for fillings that are perfect for liquid yeast dough.

The meat of the flood pie - For the filling you will need: 3 pieces of peeled potatoes, 300 g of minced turkey, or from other meat, 2 pieces of onion, slightly salt, pepper to taste, dried garlic and paprika - also to your taste. Boil the potatoes and yell in mashed potatoes, cut the onion, frush on a small amount of oil, then mix all the ingredients, add spices and salt - the filling is ready. Pour a little dough into the shape, then lay out the filling evenly and again pour the residual dough. Bake for 30 minutes. At 220 degrees.

Fish flood pie - You can use a fresh fish or canned fillet. The fillet is used to prepare the filling raw, you need to grind it. If you cook from canned food, remember the fish with a fork. Add chopped green onions and pepper. Pour this filling with dough and bake 30 minutes at 200 degrees.

Pouring pie with cabbage and egg - Gold the shelf of the vegetable, add half the onion (also cut into finely). Boil 2 eggs and cut. You can add also chopped greens - parsley or dill. Mix all the ingredients, salt and pepper. The filling is ready, you can pour dough and bake for 20-25 minutes at 200 degrees. Thus, you can make a pouring pie with an egg, green onions and herbs. Only 5 eggs and more greens will be needed - grind everything, mix, sunbathe and pepper - the filling is ready.

Simple floodplain pie with plums - Lubricate the form with oil and sprinkle with a little flour. Pour the dough. Wash the plums, cut in half and take out the seeds. Then punch the halves of the fruit in the dough. Bake for 25 minutes at 200 degrees. Remove the finished pie from the oven and sprinkle with powdered sugar. So you can make pies with any fruit - it will turn out tasty and appetizing.

Bay pie with cherries and pear - This is an option for combining fruits in one product. It turns out unusual and tasty. Peel the cherries from the seeds and boil a little with sugar. Cool. Peel the pear and cut into slices. Now start collecting the pie: pour a little dough on the bottom of the greased shape, then lay out the cherry and pour a little dough again. Put the pear on top. If there is no more test, then you can bake it like that. If there is a dough, then pour a pear. Put in the oven for 20-25 minutes at 220 degrees. When it is ready, take it out and sprinkle with icing sugar.

In general, as you can see, you can use any fillings for a cake. Experiment and surprise with new tastes.

Flowering puffy puffy liquid dough: how to do it?

If you have a liquid yeast dough, such a consistency that you can pour into a frying pan, then fry the other. Before each portion, spray the pan with vegetable oil. Then lay out a spoonful of dough and fry. Turn over and still fry on the other side. Put the products on the plate and serve to tea. Bon appetit!

Fools from liquid dough

If the dough turned out to be liquid, but not so much as to fry the pancakes, but a little thicker, then make puffs out of it. Once again, gently knead the workpiece with your hands, laying it on the table. Then cut into portions and form pyshki. Make round cakes and fry in vegetable oil, like pancakes. To make the glass excess oil, put the finished products on the napkin, and then transfer it to the dish and sprinkle with icing sugar. You can serve to the table.

Delicious pies recipe

In order for a cake dough to always turn out tasty and desired consistency, there are several secrets. But first, here is the recipe:

Components:

Do this:

Here is a recipe for cooking fried pies:

Now the main secret is that the pies are soft and not stale for a long time - this add potato puree to the dough. It must be cooled (not hot), intervenes in the workpiece at the last stage. The dough with potatoes will turn out to be dense, supple and not liquid, and pies, like fluff, will not stale for a long time.

How to make a yeast dough even a slurry?

If you made the dough on the pies, and then it did not turn out that there are no necessary products for the filling or other. Now you need to make a yeast dough to the slurry to fry, for example, pancakes or dumplings. Or maybe you want to bake a flooded pie?

“Dilute” yeast dough can be “with warm milk or just water. But do not overdo it, otherwise you will have to add more flour.
In order not to violate the recipe and consistency of the finished product in the end, add to the dough that bred - yeast.
But they must wander slightly, otherwise the dough will not work. Pour them with warm milk or other liquid that you will pour into the dough and let stand a little.
If you do not want to mess with yeast, make half a portions of the baking powder, for example, 0.5 teaspoon.

ADVICE: Dilute the dough, pouring warm milk or water in small portions so as not to spoil the workpiece.

Now you know how to make a liquid yeast dough thicker. Enter the ingredients a little so as not to overdo it and not spoil the workpiece. Then bake and enjoy delicious pastries.