Pastry liquid consistency rises well and just melts in your mouth. Due to the lower flour content, such pies are less calorie.
With the help of batter, you can prepare both invert and inverted cakes with all kinds of fillings. The following recipes will help out when you need to quickly bake a pie for tea drinking or snacks.
Batter for yogurt cake
Ingredients Required:
- kefir or yogurt - 250 ml;
- egg;
- baking soda - 4 g;
- salt - 4 g;
- sugar - 12 grams;
- wheat flour - 150 g;
- vegetable oil - 25 ml.
Cooking time: 25 minutes.
Calories: 191 kcal per 100 grams.
- In a bowl, where the liquid mass will be prepared, pour in kefir and drive one egg. Instead of kefir fit any dairy product. Mix everything thoroughly with a whisk.
- Add soda to kefir mass to fluff the dough well. Vinegar quench it is not necessary, in kefir contains enough of its own acid.
- To taste, add salt with sugar. If you need sweet dough, increase the sugar rate to 2-3 tablespoons.
- The next step is to pour the sifted flour, stir well, so as not to form lumps.
- Vegetable oil will give the dough elasticity, as well as protect the cake from burning. Pour it in last. Give the products to "make friends" a few minutes, after which you can bake.
The recipe for jellied mayonnaise pastry for pie
Ingredients Required:
- mayonnaise any fat or homemade - 100 gr;
- mineral water - 150 ml;
- butter - 30 g;
- baking soda - 4 g;
- salt - 10 g;
- sugar - 25 grams;
- wheat flour - 150 g;
- starch - 15 gr.
Cooking time: 15-20 minutes.
Calories: 380.5 kcal per 100 grams.
- Put the mayonnaise into the container. To the mass turned out to be liquid, by the mayonnaise we pour in mineral water. It can be replaced with ordinary water, but then the dough will be deprived of additional lightness.
- Next, pour the dry ingredients along with the sifted flour. All mix with a spoon or a whisk.
- Melt the butter, add it to the dough.
- The sugar rate is adjusted according to the desired taste of the batter. The consistency it should turn out like pancakes.
Pastry and cabbage pie recipe
Ingredients Required:
- kefir - 250 ml;
- butter - 30 g;
- baking soda - 5 g;
- salt - 7 g;
- wheat flour - 160 gr;
- chicken egg;
- sauerkraut - 3 tbsp. l.
Cooking time: approximately 1 hour.
Calorie content: 163, 9 kcal per 100 grams.
- From kefir, eggs, salt, sugar and soda with the addition of flour, knead the batter. Pour melted butter into it. Let him stand, so that the components make good friends.
- Pour the third part of the dough onto a greased baking sheet in which the cake will be baked.
- Top with a layer of sauerkraut. Stewed and even fresh cabbage, lightly salted with dill, will suit stewed saucer instead.
- The final stage is to pour the remaining dough over the cabbage.
- Send in the oven heated to 180 degrees bake. Willingness to check the wooden splinter. Remove from the oven when ready, cool to a warm state.
Fast jellied pie with cabbage in a slow cooker
Ingredients Required:
- cabbage - 300 gr;
- bulb;
- vegetable oil - 20 g;
- tomato - 20 gr;
- salt and soda in - 4 gr;
- sugar - 10 g;
- spices for the filling;
- flour - 160 g;
- chicken egg;
- kefir - 230 gr;
- sour cream - 25 gr.
Preparation time: 1 hour 45 minutes.
Calories: 127 kcal per 100 grams.
- First of all, you need to chop cabbage and chop the onion. Fry vegetables in butter in a slow cooker. Cook in the "Fry" mode for 10-15 minutes with frequent stirring. When ready to add salt, sugar, spices and tomato. The cabbage should be tasty and slightly crispy.
- Remove the cabbage from the bowl and allow it to cool.
- Next, you need to prepare the batter. In a container combine kefir with sour cream, add salt, soda and sifted flour. Beat the egg, mix everything well.
- Grease the bottom of the multicooker bowl with grease, pour out half of the mass cooked on kefir. Turn on "Baking" to give the cake a little grab. Hold it for 5-7 minutes. Then pour the cabbage filling gently, and on top of the remaining portion of the test.
- Bake until ready in accordance with the settings of your multicooker for at least 35 minutes. As time passes, the pie is turned upside down and cook another 10 minutes. This is done to ensure that the top becomes as ruddy as the bottom of the cake.
- Remove the finished baking on the rack, which most often comes with the slow cooker, to cool.
What fillings are good for baking with batter
Yeast and butter dough pies supplanted pastries based on liquid dough. Initially, poured pies were considered a festive dish. Later they began to cook almost every day.
Fragrant mother's pies are quickly remembered by many, it is a pity that they are undeservedly displaced by fast food. More recently, pies were served for breakfast and took with them to work for a snack.
Reviving traditions, pies can be baked with various fillings. They are equally good, as soon as baked, and the next day. For pastry-based pies, the following types of toppings are used.
Meat
The main raw material is raw or grilled meat roasted with onions through a meat grinder. Meat stuffing should be well salted and spiced with spices. Onions to the meat can be added raw.
Fish
The basis for the filling is fish fillet gutted from the bone. It is crushed with a knife, mixed with onions, salt, and spices. Fish stuffing is especially tasty if you add dill.
Fruit and berry
For sweet poured pies take any fruit or vegetables. Free them from pits. Spread on the cake, sprinkled with sugar and starch.
Vegetable
Fresh or frozen vegetables are used as fillings in both raw and stewed form. Pie from the batter with vegetables are considered low-calorie, they are prepared with diets and during the Church Fast.
Another quick-fill pie recipe can be found in the next video.
