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Dough for Pies with Mayonnaise – Fluffy and Soft, Without Eggs and Oil
Instructions
In a deep bowl, combine 0.5 cup each of warm water and milk. Into the resulting liquid, add 3 tsp of sugar, 8 g of dry yeast, and 4 tbsp of sifted flour. Whisk thoroughly until smooth. Then cover the bowl with cling film and put it in a warm place for about half an hour. When a fluffy foam appears on the surface, the starter is ready – the yeast has begun to work actively.
Add 150 grams of mayonnaise and half a teaspoon of salt to the risen starter. Begin working in the sifted flour – you will need about 3.5–4 cups in total, but add it gradually. Stir with a spoon at first, then move on to kneading by hand. The dough should turn out soft, elastic, and slightly sticky to the palms – that is exactly the dough that gives a fluffy bake.
Transfer the dough to a clean bowl, lightly grease the surface with vegetable oil so it doesn't dry out, and cover with cling film or a towel. Put it in a warm place for 1–1.5 hours. In that time it should rise well – at least double in size. The structure will become airy and porous, and easy to shape.
Knock the dough back with your hands to release the excess air. After that you can get straight to shaping pies or patties. The dough holds its shape perfectly, doesn't tear, and works well both for the oven and for the pan. Bake at 180–190 °C until golden, or fry on both sides over medium heat until nicely browned.
FAQ
Can I use fresh yeast instead of dry? +
How many patties will this quantity make? +
Can I freeze the dough? +
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