Clay Dough Yeast Pie

I love pies, and yeast pies even more. I would like to make fish and rice pie. But not with a simple pastry, but with a "the secret" - ♪ yeast dough with semolina ♪. Pies based on such a dough turn out airy, soft and delicious. You can change the filling and get delicious pies, pies, rolls and much, much more.
Ingredients for yeast semolina pie:
The Pancake Maker
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Water
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200 ml
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semolina
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200 g
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Yeast
(dry)
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7 g
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Sugar
-
1 teaspoon
Dough
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Wheat flour
/
Flour
(+ 1/2 glass for the house (220 ml cup))
-
1 glass
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Cream of Wheat
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1 glass
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Chicken egg
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2 pcs
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Sour cream
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100 ml
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Salt
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1 teaspoon
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Sugar
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4 teaspoon
Stuffing
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Canned fish
(250 g)
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1 jar.
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Rice
(Mistral Jasmine)
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100 g
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Onions
-
1 pc
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Carrots
-
1 pc
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Milk
(for glazing)
-
2 tablespoon
How to cook semolina yeast pie step by step with photos
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The stew. Mix sugar, yeast and semolina. |
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Add warm water. You should get a liquid mass with grains. |
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Cover and let it let it double in size - it took me about 15 minutes. |
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Continue with making the dough. Add eggs and sour cream to the stew and mix well. Then add salt, sugar, 1 glass of semolina and 1 glass of flour. I had a 220 ml glass. Stir thoroughly. The dough is sticky. That's normal.
Cover a table with flour (1/ 4 cups at first), put the dough and knead to a smooth dough. If necessary, add more flour, but not more than 1/2 glass The dough stays a little sticky inside. |
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Form dough into a ball, place in a bowl and cover with ѕacchet. Let it rise 1.5 to 2 times - it took me about 30 minutes. "It's growing by leaps and bounds :)))" |
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While the dough "grows", Let's make the stuffing.
Let's take rice - I have Mistral Jasmine - and boil it till it's ready with a little salt.
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Roast onions and carrots. Open canned fish, mash it with a fork and add onion and carrots. |
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Add rice to the filling - it's ready. During this time our dough is ready. |
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Re-stretch the dough out a bit, and start shaping the pie. |
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Grease the baking dish a little with oil. We divide the dough into 2 parts in the ratio of 2/3 and 1/3. From most of it we make the base and the sides. The dough is soft enough, so I just stretch it gently with my hands so as not to tear it. |
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Then we put the filling. |
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Close edges with a floured board. |
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From the remaining smaller portion, shape the top of the pie. You can simply shape it, but make sure you pierce it with a sharp knife all around its diameter.
I wanted to make a braid. We roll out our dough, then use this knife to cut off the strips and place them on top of the filling. |
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Sprinkle the cake with milk, sprinkle it with sesame seeds as desired and send it to a preheated oven at 180 degrees for 25-30 minutes. The time may vary slightly depending on the shape and your oven. |
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Take the cake out and let it cool down in the mold for a while. |
Nutritional Value:
Whole Dish: |
Calories
172811.4 Calories
|
Protein
2436.8 g
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Fat
16530.6 g
|
Carbohydrates
3162.7 g
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Per Serving: |
Calories 17281.1 Calories |
Protein 243.7 g |
Fat 1653.1 g |
Carbohydrates 316.3 g |
100g: |
Calories 206.3 Calories |
Protein 2.9 g |
Fat 19.7 g |
Carbohydrates 3.8 g |
Salt, Flour, Wheat Flour, Sugar, Onions, Rice, Carrots, Milk, Cream, Fish, Yeast, Baking, Flavourful, Fluffy, Cake, Cakes, Canned Fish, Dough, Bakery