Cake recipe on water without yeast. Breadless dough for different types of baking

Yeastless dough - its types

There are many types of yeast-free dough: butter, fresh, shortbread, biscuit, puff, custard, etc. To make the dough porous and airy, mechanical and chemical baking powder are used. All these elements give the baking a porous structure. The general rule for absolutely all types of such dough is the use of flour and eggs. And for butter, butter is necessarily used. The custard contains many eggs and margarines. A variety of dishes are prepared from such dough without yeast: buns, pies, puffs, pastries, cakes and croutons, which complement all kinds of fillings and creams.

Simple pastry dough without yeast

Yeast baking is too heavy for the stomach, but what do lovers of flour products now do? There is an alternative - a non-yeast test. For pies, pies and pizza this is a great option - baking is light, airy and fragrant. And it tastes absolutely no different from the yeast. The first recipe is very affordable, any housewife will be able to cope with it. Prepare the products: half a kilogram of cottage cheese, three eggs, 200 grams of wheat flour, a little soda, sugar and vanilla. As the filling, you can use vegetables, jam and fruits.

Cooking method

Knead the cottage cheese, mix it with beaten eggs, vanilla and sugar. In a separate cup we quench soda with hot water. Pour flour into it and knead thoroughly. Divide the dough into small pieces. Put the filling on each piece - pinch the edges. Pies can be either fried or baked - it turns out delicious in any variation. As you can see, the dough for pies without yeast is prepared quickly enough. By the way, it makes excellent cakes for canapes and sandwiches.

Breadless dough for pies. Recipe

Components: two glasses of flour, an egg, two hundred grams of sour cream, butter 100 gr., Soda, salt, sugar. For the filling: sugar, apples. To make the dough for pies without yeast soft, butter (softened) must be beaten with an egg until a thick white mass is formed. In the egg-cream mixture add sour cream (it is better to take fatter), soda, sugar and salt. Before pouring flour, the mass must be mixed very well (so that there are no lumps) - you can beat with a mixer. Next, add only half the flour (100 g.). The second part must be sifted onto the table and pour in the sour cream mass. As a result, you should get an elastic thick dough. Roll out the dough into a layer and cut out small circles with mugs, put sliced \u200b\u200bapples with sugar on them and fry in butter.

Juicy blueberry pies without yeast

To prepare the dough for pies without yeast, you will need the following ingredients: 400 gr. flour, sugar (to taste), one hundred grams of butter, baking powder (20 gr.), 150 gr. milk, lemon zest (10 gr.), two eggs, vanillin and a half cup of blueberries. Mix ½ part of the flour with lemon zest, sugar and baking powder. Next, add butter, half blueberry to this mass and mix well. Beat eggs with milk and vanilla separately - pour into a blueberry-flour mixture. Mix the remaining flour with the resulting mass and knead the dough. We form pies stuffed with blueberries, put on a greased baking sheet with vegetable oil and put in a preheated oven. To give the patties a golden crust on top, grease them with an egg and sprinkle with sugar. Wonderful buns are baked for about twenty minutes. From such a test, incomparable baking is obtained. Try and enjoy the taste.

Hello! I, as a lover of baking in all its manifestations, recommend a yeast-free dough, from which you can make such awesome pastries, like a pie or chicken, and much more. It is better to use such a dough when you and your household do not like the taste and smell of yeast.

But it must be borne in mind that different types of yeast-free dough are used for different products, for example, for pasties they are made on slaked soda in an acidic environment, and for baking, mainly on sour cream. I hope the recipes below will appeal to you and your household to taste.

Recipe 1: Cooking Pizza Dough

20 tablespoons of wheat flour, 2 eggs, half a glass of milk, a teaspoon of refined sunflower oil, salt.

For this dish we need not lush but stiff, yeast-free dough, so we will not use soda and other baking powder. As for the pizza toppings - use whatever your heart desires; moreover, do not be afraid to experiment, as this recipe just requires constant changes and a constant search for a new taste.

We start cooking:

Separately mix bulk and liquid ingredients.
From the mixed bulk ingredients, we form a funnel into which we pour a mixture of liquid ingredients, and slowly carefully begin to knead.
After 10 minutes of thorough kneading, our yeast-free dough should become elastic and tight.
We roll it into a ball and wrap it with a damp cloth, for example, a towel. Let us brew for a quarter of an hour.
Roll out the dough with a rolling pin.
We prepare a baking sheet for baking - grease it with butter (margarine) or crush it with flour.
We lay the dough without yeast on a baking sheet. 8 Put the filling for our pizza on the dough.

Recipe 2: Yeast-Free Dough for Chebureks

Probably there is nothing tastier than juicy and fragrant chebureks. Of course, the filling plays a major role in the preparation of this baking, but the dough should also match. So, in order to preserve the juiciness of the filling, you need to use the dough, which will not be saturated and leak moisture, while not cracking when frying.

Often, the preparation of such a yeast-free dough is carried out on milk or water. I give below the simplest recipe for a funky yeast-free dough for pasties. During the preparation of this yeast-free dough, the main thing is to thoroughly knead and do not forget to let it brew. And if you want to cook lean pasties, then exclude the egg.

To cook without yeast we will need:

24 tablespoons of flour, a glass of sparkling water, an egg and salt.

Beat the egg, salt and sparkling water with a mixer at low speed.
Pour the flour and start kneading. If desired, we can add spices or herbs.
A well-knit, yeast-free dough becomes much softer.
Let the test brew for 15-20 minutes.
Tearing pieces of yeast-free dough and roll it with a rolling pin.
In the center of the rolled yeast-free dough we put the stuffing of minced meat or grated hard cheese - at your discretion.
Fold the dough in half and pinch so that the filling does not fall out during cooking.
Chebureks are fried in oil, and then put on a napkin to drain excess fat.

Recipe 3: Yeast-Free Pie

When preparing this pie, no one restricts you from using the filling. Sweet or salty, meat or vegetable - it all depends on your imagination.

For cooking, we need: a pound of flour, a pack of butter, an egg, a glass of water or milk, salt.

Getting to the test without yeast:

Mix the oil with bulk ingredients, you should get fine-grained crumb.
Pour the beaten egg into milk (water) and beat again.
Mix our bulk and liquid mixes, knead thoroughly.
Let him insist.
Roll out the rolling pin to the desired shape.
We stand in the refrigerator for a third of an hour.
We lay the filling on top and set to bake.

Recipe 4: For Pies

Fried or baked pies is a simple but nutritious item. My grandmother never managed to make a large number of pies - all because I, with my brothers and sisters, all strove to steal a couple immediately from under the pan.

I remember she kept complaining: “I cook, I cook, and the pies are all in place ... and where does that go?”

For cooking, we need:

24 tablespoons of flour, half a pack of butter or the same amount of margarine, a glass of kefir, baking powder, salt.

Getting to the test:

We grind and mix the flour with margarine, pour salt and baking powder.
Add kefir and thoroughly knead the dough without yeast.
Roll the dough into a ball and put in the refrigerator for an hour. Everything is ready for the further preparation of pies.

Recipe 5: For the chicken house

From ancient times, a wedding cake was baked on the hen, a cake full of chicken and a symbol of wealth in a nascent family. In the preparation of this cake using a variety of types of dough.

For cooking without yeast we need:

3 cups flour, a cup of kefir, a pack of butter, salt, soda.

We start cooking:

This recipe recommends extinguishing soda in kefir.
We drown the oil in a special container.
After cooling (but not solidifying) the oil, mix all the ingredients. Important! Flour should be added in small portions.
Knead so long that the dough does not stop sticking to your hands.
Wrapping it in a bag or film, let it brew for about 2 hours.
We roll it with a rolling pin into the shape of the cake we need.

For the pie, you can prepare the dough in several ways. If the cake is bulk, then it is based on not very fat sour cream or kefir. In some cases, mayonnaise is placed in the dough for the bulk cake.

Filling cake

List of ingredients: 2 ½ cups premium flour; a small spoon of salt; 4 eggs; one and a half glasses of fine-grained sugar and the same amount of kefir 2.5% fat; a third of a teaspoon of baking soda; ½ pack oils.

Making a cake almost always starts with kneading the dough, if the filling does not indicate the filling, which must be taken care of in advance.

Follow the instructions below to make it work:

In the bowl of the food processor, place all the ingredients and turn on the equipment at medium speed. The dough should not be too thick in consistency and resemble fat sour cream.
If there is no food processor or mixer in the kitchen, follow the order of adding all the ingredients, and it looks as follows.
Beat eggs in a bowl and beat with sugar until beaten with splendor.
Then pour in the kefir.
Mix soda with sifted flour, pour into the dough.
Soften the butter and after the flour, send it to the bowl.

To give the dough more calories, replace kefir with sour cream (one glass) and mayonnaise (half a glass). The dough should be homogeneous, without lumps.

Shortbread cake

Pie with sides in the form of a basket with fruit or cream filling is appropriate to make in the hot season. In the season of berries and fruits, you can cook it as often as you want, because the ingredients will always be at hand.

List of products: half a glass of powdered sugar; a pinch of salt; one large egg; 30 ml of ice water; half a pack of oil; 200 g of white wheat flour.

Stages of cooking:

Cut the butter into small cubes and, folding it on a flat plate, send it to the freezer.
Sift flour, mix with salt and grind with frozen butter in small crumbs. This should be done very quickly, so that from contact with warm hands the oil does not begin to thaw. If there is a mixer, use it.
Divide the egg into two components. Put the protein in the refrigerator, we won’t need it, and grind the yolk with white sugar and pour it into the crumbs together with ice water.
Knead quickly to make a dense mass.
Wrap it in cling film and put in the refrigerator for a couple of hours.

You can start a shortcake a day before the get-togethers with friends. During the night, the dough is infused and it will be easier to roll into the reservoir.

Remember that from the dough, which was kneaded on the eve for too long, a delicious pie will not work. So in everything you need to comply with the measure.

Bon Appetit! Thanks for your attention! See other recipes in the appropriate sections of my site!

If you do not want to bother with yeast dough, you can always give preference to the alternative without adding yeast. Baking on a similar basis, although it turns out less airy and has a denser texture, but does not require special baking skills and is prepared in a minimum of time. We will discuss in detail the variations of the yeast-free dough for pies in the oven in the following recipes.

Recipe for yeast dough for kefir pies

The classic basis for a yeast-free dough is kefir. It is thanks to its addition that the pies are as soft as possible and do not lose this softness over a long period of time.

The amount of sugar in this recipe is minimized so that the dough is suitable for. For sweet pastries, the amount of sugar can be increased to your taste.

Ingredients:

soda - 5 g;
flour - 365 g;
kefir - 195 ml;
a pinch of sugar;
vegetable oil - 85 ml.

Cooking

Before starting cooking, make sure that the kefir for pies is warmed to room temperature. Sweeten kefir and dilute soda in it. Pour in vegetable oil next, and after repeated mixing, begin to add flour. Knead the dough until it is gathered in large lumps, and then work it by hand until elasticity is achieved.

Recipe for a quick yeast-free pastry dough

This recipe is also called a five-minute one, because it really does not take more than five minutes to cook. Among other things, the composition of such a test is ideal for children's baking, since there is no oil among the ingredients.

Ingredients:

flour - 210 g;
kefir - 185 ml;
eggs - 2 pcs.;
soda - 5 g.

Cooking

Combine the flour with soda and, depending on the filling used, add a pinch of salt or sugar. Beat a couple of eggs and pour them into the flour with kefir. Proceed to kneading the dough, working it out well for a couple of minutes. If you have the time, let the product rest before starting to form the products; otherwise, proceed to rolling and forming immediately.

Butterless dough for pastries

Thanks to the addition of muffin in the form of eggs, butter and sugar, the dough is obtained as soft and pliable as possible. Butter product is best used for sweet products, the preparation of which takes place in the oven.

Ingredients:

flour - 420 g;
- 145 g;
sugar - 65 g;
egg yolks - 3 pcs.;
milk - 135 ml;
a pinch of salt.

Cooking

Flour flour through a sieve and mix with a pinch of salt. Turn soft butter into a lush white cream along with granulated sugar, add the yolks and repeat the whipping. Pour warm milk into the flour, add the butter and start kneading the dough, achieving its maximum elasticity and uniformity. After, the product is left to lie down for about half an hour and only then they start forming the products.

This versatile milk-based dough can be ideal for pastries cooked in the oven, as well as for those that need to be deep-fried.

Ingredients:

There are many recipes for making pies. The dough can be made both on the basis of yeast, and without them.

There are several ways to prepare a yeast-free dough. All of them are united by one feature - it is impossible to delay the process of kneading. Otherwise, the dough will be viscous, it will be very difficult to roll it out. In addition, the pies will be dry and hard.

After kneading, the dough should be left for about half an hour. Then it will not stick to your hands and work surface. The most popular types of yeast-free dough: fresh, shortbread and puff.

In a yeast-free dough, special substances are often added that make it more magnificent. As a result, the pies are airy and tender. As such additives can act store baking powder for dough, soda and ammonium. Under the influence of high temperatures, they emit carbon dioxide. Air bubbles form pores in the dough, which is why it becomes more magnificent. The worst addition, experts call soda. It provokes the coloring of pies in an unsightly yellowish color and gives the baking a specific aftertaste.

Unleavened pastry dough

Unleavened dough is considered the most simple to prepare. In addition, the list of its ingredients is quite short. For a fresh test you will need:

3 cups flour
glass of water
one egg
half a teaspoon of baking powder
a pinch of salt

Add baking powder to the sifted flour and add hot salted water in a thin stream. Knead a little and add the egg. Knead until elastic. You can not add an egg, then the dough will turn out lean.

Shortcrust pastry

Shortbread dough is more difficult to prepare. The set of components is already more substantial. To make such a dough, you will need:

2 cups of flour
100 g butter
half a glass of sour cream or a glass of milk (kefir)
one egg
a pinch of salt
0.5 teaspoon of baking powder
a teaspoon of sugar

Grind butter and mix with flour. Add salt, sugar and baking powder. Carefully introduce the beaten egg and sour cream into the resulting mass. Mix everything and knead well.

Puff pastry dough

From puff pastry pies are very original. This recipe is the most time-consuming, but the result is worth it. To prepare, you will need:

3 cups flour
100 g butter
glass of water
a pinch of salt
a teaspoon of baking powder
a teaspoon of sugar

Knead the dough, as in the previous recipe, only without an egg. Then you need to roll it thinly and grease the entire surface with molten butter. Roll up and roll in the refrigerator. This dough is perfectly stored in the freezer for a long time.

Cakes are one of the most popular baking options. They come in a variety of fillings, and no, of different sizes, and baked, and the dough can be very different.

Kefir dough

One of the simplest options is a yeast-free dough for kefir pies. Kefir can be used both fatty and non-fat. The main condition is that it must be fresh, otherwise the dough will not be so soft and fluffy. The special structure of the test comes from the fact that soda reacts with a weak acid in kefir and the reaction is slower than if the soda is quenched with vinegar or lemon juice. Therefore, in this recipe we do not extinguish soda.

Ingredients:

kefir of average (1.5%) fat content - 0.7 l;
egg - 2-3 pcs.;
salt - 2 pinches;
sugar - ½ cup (optional component);
baking soda - 1/3 teaspoon;
odorless vegetable oil - 50 ml;
white wheat flour - 1.2 kg.

Cooking

First, we are preparing - we will get all the products from the refrigerator: they should be at room temperature. We sift the flour carefully, preferably twice, in order to remove the garbage and saturate it with air. When the food is warm, knead the dough. Beat the eggs properly so that the foam is thick. If the filling of the pies is supposed to be sweet (fruits or berries, jam, jam, etc.), add sugar to the dough. If the filling is supposed to be potatoes, cabbage, cottage cheese, eggs with greens, meat or mushrooms, then sugar is not needed in the dough. You can put 1 tbsp. a spoonful of sugar for a touch of taste, but no more. Pour kefir and vegetable oil into whipped eggs. Stir until there are no traces of oil on the surface. Add soda and begin to stir in the flour. We need the dough soft enough, so try not to put too much flour. It will be possible to add it little by little, dusting when rolling the dough. As soon as it begins to lag behind the walls of the bowl - enough flour. Just knead well. Leave it to rest for about 20 minutes, and you can sculpt pies. Such a yeast-free dough is better for fried pies than for wind.

Puff pastry

It is best to cook a yeast-free pastry for pies in the oven according to a different recipe - puff pastries are tastier. And to knead such a dough is also very simple. We offer different options.

Ingredients:

“Farm” oil - 125 g (1/2 pack);
cold filtered water - 1 cup;
premium white wheat flour - 3.5 cups;
salt - 1 large pinch;
baking soda - ½ teaspoon;
lemon - ½ pcs.

Cooking

Thoroughly sift the flour with salt and soda, pour into a bowl. Squeeze the juice of half a lemon into water or pour 1 tbsp. a spoonful of 6% vinegar. Pouring water, knead the dough. Knead it thoroughly. We roll out the dough as thin as possible - it is desirable that the layer is almost transparent. Put melted butter on the surface of the dough - about 2/3. Fold it in half, put the remaining oil on top, roll our cake in a rather tight roll. We wrap the resulting roll with cling film and put it in the freezer - a quarter of an hour should be enough. Then we flatten the roll and roll out to make pies. As you can see, the recipe for puff yeast-free pastry for pies does not require any special skills or serious expenses.

Quick dough

For those in a hurry, we offer the second option - an even simpler and faster yeast-free pastry for pies.

Ingredients:

Cooking

Mix water with squeezed lemon juice (take a small lemon) and salt, stir well. Chop the butter into small chips or three on a grater and grind with sifted flour. We mix everything very quickly, trying to prevent the oil from heating up. You can use chilled water - just pre-hold it in the freezer a little. We keep the dough in the refrigerator for about an hour, and so that it does not wind, we wrap it with a film.