It is difficult to imagine Russian cuisine without rosy fragrant pies with various fillings - meat, cabbage, mushrooms, apples, or simply "with this." Pies have always been the most popular pet treats, and their girls learned cooking from early childhood to later hit grooms their skills.

The symbol of the hearth, or fast food?

Different versions of pies are in many ethnic cuisines. Cakes can be prepared from various types of dough (yeast, puff, curd, fresh water, sand, hood), and with a variety of fillings - savory (meat, fish, mushrooms, vegetables, cheese) or sweet (fruits, jams, chocolate, caramel Caramel: sweet treat , cottage cheese). What unites these different products a combination of dough and filling, and - small size. Bashkir belyashi Belyashi. People's love and the age-old wisdom   and Russian meat pies, puffs, German and Turkish byureki, Caucasian and Crimean Samsa pasties differ significantly. But all these varieties of pies perfectly satisfy hunger and create the perfect mood.

Appetizing cakes with a tantalizing aroma has long been sold at fairs, where fresh pastries always attract buyers. Pastry eaten on the go, in between times - we can say that the cakes were kind of junk food. Hearty and fragrant, they are not soiled hands and remained consistently attractive even after cooling. Not surprisingly, the pies gladly snack at work, and took them to the road. Of course, healthy food cakes (especially fried, absorbed a lot of fat) is difficult to call, but occasionally treat yourself to baked pie is still possible.

Simultaneously ruddy pies have always been considered a true symbol of hearth and home. Many people still believe that the house in which hovers aroma of fresh baking - a happy home, and he was not afraid of any trouble. And perhaps this is true. The aroma of pies means that the owner of the house takes care of their loved ones, their pets.

It was believed that the dough, yeast dough in particular, has certain magical properties: it is well up and get a tasty women kind and cheerful and angry and sad is better not to take up the case - delicious pies fail. Like it or not is hard to say, but many say that the bad days, when "everything falls their hands" for the preparation of cakes of yeast dough is better not to take - nothing will. For this reason, many women avoid messing around with the dough, for example, in the critical days.

The history of Russian pies

For centuries, the pies were served at banquets guests - this is reflected in the name of the dish. Later, pies and cakes, and began to eat on weekdays and holidays. As filling variety of products used: on holidays - boiled or fried meat, cheese, eggs, and in the post - a fish, a variety of vegetables, cereal, fruit and jam. There was even a saying about the cake, which can be wrapped any filling. Indeed, the dough shell transfigured variety of products, even an ordinary yesterday's porridge or sorrel with a garden.

According to the ability to bake pies often chose brides and girls from an early age learned to sculpt beautiful and delicious pies with a juicy filling. Women over the years honed skills, and eventually it reached perfection. In many families kept from generation to generation family recipe Pyrozhkov dough that never fails.

Other dough - different pies

Traditionally Russian pies are made from yeast dough. This dough can be cooked or oparnym bezoparnym way. Of course, this is not the only option. If the yeast was not at home, you can make delicious pies from sour cream dough with the addition of soda (baking powder) or puff pastry Puff pastry: lacy splendor . Still, if you want to cook a real Russian pies, the dough should be used only yeast.

Sponge method the dough is prepared in two steps. First, a sponge - i.e. mixed yeast, sugar, flour, and slightly warm water. Sponge left in a warm place for half an hour to yeast "woke up". During this time, the mixture should foam, covered with blisters. Thereafter, the sponge is added the remaining flour, the salt, the liquid oil and kneaded dough.

When preparing the test bezoparnym way to pass the first stage, mixing all the ingredients at once. This saves time, but at the same time, several changes the taste test. It is believed that "fast" straight dough turns out not so good, the dough is cooked sponge method, but its fans there like that, and the other technologies.

Ready to give a test to come twice, and then start cutting products. Molded cakes in different ways. Some big piece of rolled dough, cut out circles using a cup, put in the middle of each of the slices and stuffing naschipyvayut. Others prefer to pinch off a piece of dough, then roll out these pieces, put the filling and sculpt cakes one by one.

In any case, before you send cakes in the oven, they should give a "rest" on a baking sheet. The surface of the product that it is browned by a brush lubricated with oil, milk or egg yolk. When the little cakes "fit", they can be baked in a hot oven.

These different fillings

What can bake cakes? The list can be endless toppings. Thus even the usual filling can be prepared in various ways. For example, the meat filling can be beef, pork or lamb; with rice, egg or cereal; with or without onions; cabbage or eggs; with spices or just a little salt. Probably, each family has its own recipe because something about some pies and legends.

Most traditional stuffing - this is probably the meat, rice, cabbage, potatoes, mushrooms, apples and jam (jam). Today it is almost forgotten pies cereals (except rice), and it is in vain. For example, Gogol mentioned in the "Old World Landowners" patties with buckwheat and cabbage differ very original pleasant taste and are ideal for home feast.

Maria Bykov

Related Articles

Belyashi: irresistible

Pie "Lemongrass": refreshing recipe for tea

Charlotte recipe: very simple

Wedding loaf: tradition and modernity