The BEST dough recipe for any baked good! You've never made a filling like this before!

Hey friends, hello everyone! Just look at my gorgeous, delicious creation! A whole mountain of pastries. Today we will make pastries together with a very delicious filling. It's all the easier to prepare. And here's what filling our pastries will have and how to prepare them. Of course, I'll tell you and show you. Let's get cooking! First, let's prepare the dough, friends, and then we'll make the filling. I have practically everything ready for the filling. We will only need to mix it. Look, the test is as simple as it gets. Take 500 milliliters of water. Most importantly, make sure the water is warm for you. Not icy and not cold. I'll be pouring a lot of tests today, half a liter. And thus I will show not only the recipe, and many, many people ask this question very frequently, Ilya, could you please advise? Because I mostly make small recipes, There, on the glass, maybe plus or minus a little more. And they often ask me, Ilya, could you please advise? What if I add more test, will it overoxidize or ruin it? Will I manage to do something like this? Thus, in this video I will also show you, that you will not spoil anything at all Nothing will go bad with anyone. And to everyone, friends, everything, everything will work out. So, 500 milliliters of warm water, Next, pour it all in here, I've already measured out 18 grams of salt here. and 65 grams of granulated sugar. We also immediately pour this in here, and yeast, live yeast 25 grams. If using dry yeast, Then take three times less. The yeast ratio, friends, is 1 to 3. Also, right away we pour this here, And mix everything well. The dough is completely universal. Who has been with me for a long time, They already know this dough recipe. However I call it, it's water dough. Watery, because it's on water. At the same time, the dough is very simple, Very easy both in preparation and in ingredients. But at the same time, friends, it's very delicious, It is completely universal. I will continue further now. Look, next we take vegetable oil. I have 80 grams here. I'm talking in grams since I'm weighing it. Pour part of the oil into the dough. Well, about half of it, And we leave half of it there, plus or minus. The dough is completely universal. You can make any kind of baked goods whatsoever, not only filling What is hearty baked goods? They also ask questions when I speak. Hearty baked goods are all unsweetened. That is, pizza, sausage in dough, dumplings with cabbage, with potatoes, and so on and so forth And the sweet pastries? Well, she's sweet, just like baked goods. Now, friends, let's start incorporating the flour. Look, I have 800 grams of flour here. I know for sure 100% What flour is in this recipe of mine? exactly my suffering, Exactly 800 grams will be left. Of course, look at your own suffering. It may differ for everyone. A bit more, a bit less. Suppose I write 800 grams of flour in the recipe. Take these 800 grams and gradually, friends, you begin to intervene in her. In 2-3 attempts. And there, just take a look. Liquid dough, thick dough. Add flour, or do not add flour. Never add all the flour at once. I poured in all the flour at once, I'm repeating myself, Because I already know all the proportions. I already know the recipes; exactly 800 grams of this flour is used. The dough will turn out quite soft. But I won't even say that it's some kind of liquid there. In my understanding, liquid still basically means batter for pancakes. But it will turn out very soft, soft, and pliable. Never flour the dough. I always say the same thing about it. The softer your dough, the more... the more fluffy the baked goods will be, Lighter, more airy. If you put in more flour, You will be stuffing it with flour, The baked goods turn out very heavy. Not as lavish, not as airy. And look, this oil we have in our flour, when everyone had stirred it, the oil that remained Pour part of it onto the hand, onto the dough. Wherever it falls, there it will land. And we start incorporating the oil. And now we will knead the dough until while we haven't fully incorporated all the oil. Well, just a couple of minutes, no more. And one more thing, friends, Suppose, when you're mixing the dough, We added a bit more oil to the mix, yes. And this time, there's little oil left. and you feel that the dough kind of sticks, It's a bit hard for you to mix it up. Always keep oil within reach, It won't do you any harm. So I also have a bottle of oil next to me. I feel that a little more oil can still be added. Here I add without any scales A couple of tablespoons, perhaps. You can't make it any worse. You won't pour the glass here, will you? No, friends. On the other hand, when you have added a little oil, Your work will be simpler and proceed faster. Nothing sticks to anything. And it all mixes wonderfully. And one more thing about the test. With a soft texture, that's when it becomes more like this Soft, pliable, a bit difficult to work with. Not everyone likes it, and not everyone can. I know people who pack the dough even tighter. But at the same time I say, The softer your dough, friends, Their baked goods are much, much better quality. Fluffier, airier. You see, it's simply not working out there anymore. if you have soft dough working Well, just push it a little tighter. Of course, this is all individual. Look here, while I was explaining everything, We've mixed everything together, mixed it all up. Nothing sticks to anything. We have no powdery mildew at all. Everyone mixed it in; the dough is wonderful. And now we leave him on the first ascent, for the first proofing The first ascent takes a considerable amount of time. Well, plus or minus somewhere, at most, probably an hour. Of course, it depends on how much you have high-quality, fresh yeast Cover it there with something, with film, a bag, a sheet. I always put the tray down. And leave it. When the dough has doubled in size There, we will continue with you. While the dough is rising, Let's make the filling right away, friends. Let her stand there too, just a little while, so she can absorb it. It's all very simple here. Take 450 grams of ground meat. Of course, use any filling you like. Well, anything at all, really. This is beef and chicken. You can just take chicken, Just piggyback on something there. Anything you like. Next, add 200 grams of sautéed yellow onion here. 200 grams is already ready, fried. Just a regular yellow onion. Cut into medium-sized cubes. And fry until done in vegetable oil. We add no spices. When roasting, no oil, Oh, rather, neither salt nor pepper, nothing. Raw onion, rather, unpeeled fresh onion Multiply by approximately 2 always. That is, if you take 400 grams, Naturally, your percentage of cleanups will go down. The degree of charring will go away; you'll add oil there. You'll definitely get 200 grams. But look at the quality of the onion here. If the onion, well, let's say, has more layers, just remove more layers. because onion and rotten ones turn up everywhere in the world, You can take 450 grams. Of course, this is entirely individual here. It's impossible to say if the onion is bad there. Of course not, you won't be able to do it anymore, The percentage will be higher. You'll need to check there. And here we also add, friends, Korean-style carrots. Also 200 grams. The easiest salad to go with store-bought Korean-style pickled carrots. I didn't make it myself. This is a very delicious combination. A very delicious combination. Who, for example, has never tried such a combination Add Korean-style pickled carrots to the meat. Friends, I highly recommend it to you. This is very, very delicious. This is my favorite pastry. Pirozhki, so to speak. My mom really, really loves these combinations. Fried ones can also be made. We sometimes make chebureki. Add the Korean-style carrot with the same filling. I have a recipe on my channel. But meat pies are also very, very delicious. But of course, the dough there needs to be prepared for samsa. As for spices, friends, as you have seen, I've added black ground pepper and am adding salt. I'm not adding anything else here at all. There is garlic in Korean-style carrots. Sautéed onions will give us wonderful juiciness. That's all. Salt, pepper. Nothing else is needed here at all. Salt, pepper, of course, to taste. Some people like a bit more spice, others a bit less. Mix everything thoroughly. And simply put the filling in the refrigerator for now. Well then, friends, let's continue waiting, already When our dough rises. Friends, my dough has risen. About 40 minutes have passed, give or take. It approached quite quickly. It's definitely impossible to say exactly when here. Visual monitoring of the test is certainly required here. You need to watch and keep an eye on it. Now we need to divide it into portions. Since we bake the pastries in two stages, two batches of 9 pastries each. Before placing the dough for proofing, for rising Weigh him, friends, so we can know the total amount, so as not to have to twist it several times later, not to fiddle with it. Approximately, I'm getting 18 items, we'll be making them. plus or minus 82 grams, 81 grams. And now the first part, the first attempt. Nine buns, we're making them now. Weigh 9 buns on the scale, So that everything is neat and precise. Here are 82 grams. So, divide the dough into portions. First, keep 9 units of oil handy, friends, so that nothing sticks to you. I made 9 preps. Next, friends, back to work with your hands in the mixture so they don't stick. This is dough. The remainder, the second part that remains with us We carefully, carefully go around And we put it somewhere else. Most importantly, don't place it next to a matchstick, so that it doesn't ferment too much or turn sour. I'm repeating, nothing will have time to spoil on your part. We're not going to spend five hours making these 18 pastries with you. And at the same time, accordingly, nothing needs to be put into the refrigerator. Again, close it and put it somewhere on the table. Next, we need to round and roll these preforms. This can be done on the work surface. Just nice, even, and beautiful little rolls come out like this. It can be done on the hands. Everyone does it however they can, whichever way is most convenient for them. And that's how we roll them all in. Rounded and rolled the blanks. Place them on the work surface. Dust the work surface with flour, friends. And we also dust the tops of the dough pieces with flour. And now we leave them, our dough, our preparations, for the second rise, for the second proofing. It's much faster here, about 8 to 10 minutes. Visual inspection, as I always say. The dough will double in size, and you can continue rolling it out. You can cover the package with plastic wrap. I won't hide anything, friends. It won't have time to get dusty, as we've already dusted the dough with flour. The dough rose well. Now they can be rolled out. Before rolling it out, friends, let me just say right away about the filling, not until I started laying it out. Look, weigh the filling the same way and immediately divide it into two parts. because, as I keep saying, we make the pastries with you in two stages, Because otherwise, a lot of filling might end up on the first baking sheet. We aren't going to weigh the filling of each pastry, are we? And on the second attempt, say, on the second stage, there will be little filling left. Divided the filling in half. And that's it. And this is the filling part. We also arrange the second part of the filling into nine and nine, setting it aside until needed. Alright, now let's get rolling. Take one blank. The dough is super soft. They squeezed her a little bit. And we start rolling it out like this. Don't make huge preparations, friends, because when you roll out large pieces, Here are these little flatbreads, make them. The baked goods turn out unattractive and shapeless. And if you still, as they say, haven't fully settled in, It will be fuller, more beautiful. Well, what's the diameter here, then? Thirteen. Well, maybe around plus or minus, I don't know, up to fifteen. I won't roll it out anymore. And that's how we all roll out the dough. Unrolled, filling laid out. Don't smear the filling all over, friends, throughout, rather, the rough draft. Not the entire one, but along the whole preparation. Put it in the middle and slightly squashed it like this. There's no need to distribute it throughout the entire preparation. Next, we need to close and shape our products. How will you close and shape them? As they say, it's all a matter of imagination. No matter how you close them, no matter how you shape them, This will not affect the quality at all. I want to make triangles, like how eчпочмакs are closed. Let's close them as well. How do you make triangles, friends? Look, we take two sides of the test. And that's how we make the corner. Next, turn it toward yourself and close it. I'll leave a little gap in the middle for aesthetics, so to speak. And thus, we close this side up to the middle. We are making the seams. Next, we place it back on ourselves again; see, it's a cone. Here is this corner, this cone. And here is this side. Next, take the dough by two corners as well. I won't say two sides, because there is only one side. For two angles. And that's how we attach it here. And we begin closing the same thing. We leave the little window open. You can close the whole bun completely; don't leave any opening. Here, look, the most important thing, friends, When you leave these little windows open like this, Don't leave it so incredibly huge. Because when baked, the dough rises. It begins to melt. And they just simply turn inside out and open up unattractively. It turns out better when everything is neat and tidy. Next, we go over the seams several times like this. so that, as they say, everything is absolutely certain. I can leave it like this, but I'd like to make a drawing. Look, this is how I make a drawing. These test seams just need to be secured. Rather, this seam needs to be attached to the test. It's as simple as that. Take the seam to one side, to the other side, to one, to the other. It turns out to be such a light sketch. All right, here's this lovely thing. I'm doing it with both hands like this. Everything is much faster. And he didn't say anything about the filling, friends. This is the most frequent question. I know there will be questions. They constantly ask me when I do something similar with raw ground meat. Will everything be baked? Friends, I'll say it briefly— it's going to burn. I give you a 100% guarantee. It will all be baked through; nothing will be raw. Such beautiful, fabulous pre-made items are obtained. Well then, in principle, we're closing all our lovely pastries. We assemble, then close all 9 pieces. Friends, all the preparations are closed. We immediately arrange them on the baking sheet. My baking sheet is lined with Teflon paper. I don't apply any grease at all. Apply lacquer to each piece. Lizon is a raw egg and a little water. And just like that, we apply it with the brush. And especially after Lizon was applied, We leave it for the third rise, for the third proofing. The third proofing is also quite fast. A tray will literally stand there for about 10 minutes. Not into the oven, nowhere. It will just sit on the table for about 10 minutes. The preforms will rise and expand. Then one will be able to send them only for baking. After the blanks had risen, Send them into a well-preheated oven at 180 degrees. to a beautiful golden crust. The time will be different for everyone. How long will they take to bake? I'll say a little bit later. Oven at 180. Turn on top-bottom. Accordingly, we will place it in the middle. Alright, friends, I'm applying the glaze. I'll give you about 10 minutes to get up. Baking. And I'm returning to you already with a ready result. I'll bake the second batch. And the second batch, suppose you see it in the oven. It's about time they were getting on his nerves. In about 5 minutes I'll make the dough as well. I'll shape the preforms into round balls later. And my baking will go on like a conveyor belt. I will also bake the second batch. Our tastiest little pastries, friends, are ready. Now I'll show you everything. Look at this beauty. They're still, to be honest, so incredibly hot. And you know, I ate half of the pie, I'm telling you honestly, honestly now, I couldn't take it anymore. I baked the first batch while the second batch was rising. While I was closing them. The first batch was cooling beside me. And she so irresistibly called to me. I mean, the party was fun, right? The pastries were tempting. I cut off half a pie and took a taste. Something, something. I can't put into words, friends, how delicious this is. I love this filling. To be honest, these combinations here. Meat, Korean-style pickled radish, and specifically fried onion. Sautéed onions give us aroma and juiciness. The filling turns out incredibly juicy. And in terms of time, while I still remember, I've almost forgotten already. They baked for exactly 25 minutes. Of course, check according to your own ovens. I always say that we determine the readiness of the baked goods by its resilience, by the color of the baked goods. We all perfectly know the crust, the color of the baked goods. That is, I'll show it now, let me show it right away. Here is a beautiful assortment of baked goods. But the only one who loves baked goods more intensely. Someone likes baked goods slightly lighter in color. Just like bread. For example, we are buying in the store. Someone loves a well-crisped crust. Yes, someone likes a lighter crust more. Don't think the fillings in these buns are raw. And they must be made just like these. My shirt is black—black. Under no circumstances. It will all be baked. I'm repeating, the temperature is 180 degrees. Because these are the most common questions. I keep answering him. They still keep asking me these questions. Ilya, will everything be baked properly for me? In 25 minutes, friends, as I always laugh, even a mammoth will be baked. Don't worry, everything will be ready for you. You don't need to cook the meat twice. But you know, imagine you take a piece of meat. Well, either you boil them or fry them; I don't know. Then you run it through a meat grinder, mix it with onion. And then you bake it as well. It undergoes double thermal treatment with you. So you boiled it, cooked it. Then they baked it again and dried it. You end up with these little nut-like things there. Under no circumstances should you do this. When we stuff the pancakes, yes, there's meat—ground meat that's been fried. Or somehow prepared something. And the pastries at such a high temperature. Everything will burn for everyone. Let me show you once again. Look at this cutie. And also in terms of filling. Sometimes questions are asked. Ilya, if I change the filling. Suppose I take that filling there. This filling here. Here I am, suppose I'm speaking right now. These meat, carrot, and onion pastries of mine baked for 25 minutes. And they immediately ask me a question. Ilya, if I take that filling there, How long will they bake for? Once again, friends, I'm saying. It depends on your oven. And look at the crust of your baked goods. So that you don't wrap this dough around yourself, don't twist yourself up in it, only by color, by readiness. Maybe you'll feel like it there, you'll make potato pies. They will be ready in 26 minutes. Either in 23 minutes. It's impossible here. I can't say how long it will take to bake. Even my oven, which I've been using for about three years now, already. And still something happens somewhere. Either the voltage is fluctuating somewhere out there, jumping around. Time is always different. And now let me show you the pastry sliced open. Since I only ate half. I deliberately left half. I think I'll show it to the audience. Look, friends, what beauty. What a beautiful filling. The bottom dough is very thin—very thin. Look at this cutie. And the top layer of the dough, how fluffy, airy, light, and incredibly delicious it is. Friends, this is simply beauty and deliciousness. He has cooled down by now. A little juice got absorbed. When your pastries are warm, well, you know, you break them open or cut them, It's literally juice. This is very, very delicious. What a lovely sight this turns out to be. Definitely make the pastries with this filling, friends. This is very, very delicious. It's time to finish. But first of all, of course, I want to say a huge, huge thank you for your likes, views, and comments. Yes, and simply, friends, thank you all so much. What you are with me and you are with me. Well then, of course, I wish you all the most delicious appetite possible. and the most delightful tea time ever. Definitely prepare such a delicious treat. I'm sure everything will work out perfectly for all of you. Well, I'm not saying goodbye to you. I'm just saying goodbye to you. Bye for now, everyone. Goodbye until we meet again. Bye for now.