Food recipes
Ever-Young Dough
Ever-Young Dough Ingredients: leavening agents, yeast, baker's, active dry salt, table milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, granulated margarine, regular, 80% fat, composite, stick, witho...
Ever-Young Dough
Ingredients:
leavening agents, yeast, baker's, active dry
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
Directions:
Knead the dough till it doesn't stick to the hands and the dish any more.
Form a ball and put the dough in a closed container to the fridge for 4 hours or overnight.
NB: The dough should not be too thick and heavy, better add more flour when you form the pies.
Take the dough out to the table coated with a bit of flour and roll into a sheet about 1/3-inch thick.
Cut circles from the dough using a cup or a small plate as your shape.
Take prepared circle put a teaspoon of the filling in the middle and bring the sides of the dough together to make a closed pie.
Repeat with all circles, rolling the rest of the dough into a new sheet.
Place the pies on a greased cookie-pan, brush/coat "wax" with some beaten egg (you can use a small brush for BBQ) - this step with make pies tanned.
Bake in the oven at 400F for 5 minutes, then decrease the heat to 350 and bake 15-20 minutes more till the pies are pale golden.
Ingredients:
leavening agents, yeast, baker's, active dry
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
Directions:
Knead the dough till it doesn't stick to the hands and the dish any more.
Form a ball and put the dough in a closed container to the fridge for 4 hours or overnight.
NB: The dough should not be too thick and heavy, better add more flour when you form the pies.
Take the dough out to the table coated with a bit of flour and roll into a sheet about 1/3-inch thick.
Cut circles from the dough using a cup or a small plate as your shape.
Take prepared circle put a teaspoon of the filling in the middle and bring the sides of the dough together to make a closed pie.
Repeat with all circles, rolling the rest of the dough into a new sheet.
Place the pies on a greased cookie-pan, brush/coat "wax" with some beaten egg (you can use a small brush for BBQ) - this step with make pies tanned.
Bake in the oven at 400F for 5 minutes, then decrease the heat to 350 and bake 15-20 minutes more till the pies are pale golden.