How to make apple pie yeast dough. Open apple pie

We put the yeast in warm milk and let it melt. Add salt, egg, sugar and mix well.

Add the sifted flour to the resulting mass and knead the dough. At the end of mixing add vegetable oil and yeast dough mash well again. Put in a bowl and leave for 40 minutes to rise.

Punch down the risen dough and let it rest for another 40 minutes.

3/4 of the yeast dough is rolled out according to the size of the mold, approximately 1.5 cm thick. We spread it in the mold, forming the sides.

We clean the apples from the peel, seeds and cut into medium-sized cubes.

Put the apples on the dough.

Sprinkle apples with powdered sugar.

Roll out the rest of the dough, cut into strips and lay them overlapping on the surface of the apple pie.

Brush the pie with egg wash and leave for another 30 minutes.

We put in a preheated oven and bake for 20 minutes at a temperature of 210 degrees.

Let the delicious, fragrant yeast apple pie cool down and serve.

Enjoy your meal!

Only in the summer-autumn season, muffin with apples is so fragrant and especially attractive. For me, apples in baking are real magic with an indescribable aroma, and it’s definitely impossible to explain these feelings in words.
If you want to cook lush sweet pies with apples, study carefully step by step recipe take a photo and get to work!
The pies are fluffy because of the rich yeast dough, which I often use not only for making pies, but also in other pastries.

So let's start cooking.

Recipe for apple pies:

For filling:

• Apples - 4-5 pieces (I have small ones);
• Sugar - 2 tbsp. spoons;
• Lemon juice - 2 tbsp. spoons;
• Cinnamon, cardamom and other spices for baking - to taste.

For test:

• Milk - 250 ml;
• Sugar - 3 tbsp. spoons;
• Yeast - 25 pressed (wet) or 7 g dry;
• Salt - 0.5 tsp;
• Eggs - 1 pc.;
• Flour - 3.5 cups (about 450-470 g);
• Vegetable oil - 100 g.

How to cook apple pies in the oven

Let's prepare the dough sponge method. Today we will use live yeast, but dry yeast pies are no worse.

Instead of 25 g of fresh yeast, you can use 7 g (1 teaspoon with a small slide) of dry yeast.

Break the yeast into pieces with a fork or spatula. Let's add 1 tbsp. a spoonful of sugar.


Add warm milk. The temperature of the milk should not be higher than 40 C, otherwise the yeast may die.

For the strength of the dough, add 3 tablespoons with a slide and stir well.

Do not worry if not all the lumps are mixed in the dough - this is normal for the dough, we do not need smoothness at this stage.

We cover the dough cling film or a towel, send for 10-15 minutes in a place without drafts (for example, in a turned off oven).

While the dough is coming up, prepare the flour (0.5 cups went into the dough, the remaining 3 cups will be needed when kneading the dough). The flour needs to be sifted well through a fine sieve, saturate it with air, thanks to which the dough for pies will be more magnificent and airy.

Prepared flour - set aside.

Break the egg, stir with salt. Then add the remaining sugar (2 tablespoons).

Add vegetable oil (almost half a faceted glass).

Pour the risen dough into the dough. We mix.

We start adding flour. You can add through a sieve, while sifting it additionally again.

Start kneading the dough with a spatula or spoon. Add flour little by little.

At some point, you will feel that the dough is already too thick to knead with a spatula (spoon).

Set the spatula aside. Turn the dough out onto a floured surface and start kneading the dough with your hands. Yeast dough loves hands very much, the more effort you put into kneading, the better your muffin will turn out.

When the dough begins to easily come off your hands, roll it into a ball and return it to the bowl.

Pour a little vegetable oil into the palm of your hand, grease the surface of the ball of dough. Cover the bowl with a towel or cling film.

The dough should be spaced and properly approached when room temperature without drafts (it usually takes me 1.5-2 hours.

apple filling

While the dough is rising, prepare the apple filling.
If desired and to taste, orange or lemon zest, cinnamon, cookie crumbs can be added to the apple filling, but in any case, prepare the apples correctly in advance. By removing excess juice, you will not worry about leaking pies in the oven.

We peel the apples.

Cut into small cubes (similar sizes we cut vegetables for Olivier).

Sprinkle with lemon juice and sprinkle the filling with sugar. Lemon juice is needed for ripe fruit remove excess moisture as quickly as possible. Sugar also contributes to this.

Before applying the filling to the pies, wring it out so that the juice from the apples does not flow out in the oven during baking.

If the apples are very juicy and you are worried that the apple pies will start leaking in the oven, prepare the filling in another way. Cut the fruits into medium-sized cubes, put in a pan with a small piece of butter and sprinkle with sugar. Simmer the apples over low heat for 3-4 minutes. After complete cooling, drain the excess liquid (you can throw the filling into a colander).

We form pies

The risen dough should be divided into pieces, which we will lay out on a surface sprinkled with flour. The pieces are the size of a large chicken egg. Each piece of dough is a future pie. Particularly demanding housewives distribute the dough into pieces by weight so that the pastries look perfect, all pies are the same.

Roll out with a rolling pin (or crush with your hands) each part of the dough.

We impose the filling on each cake (1 teaspoon with a slide). To taste, you can sprinkle a little sugar on the filling (but I usually don’t do this, apple filling so it turns out sweet).

We pinch the pie so that there are no holes left. Lay out on a baking sheet covered with parchment paper.

Now you need to grease the pies with apples so that they become golden brown in the oven.

The secret of crispy golden brown simple - mix the yolk of one egg with a pinch of salt and add 1-2 tbsp. spoons of milk.

I noticed that if you grease pastries not just with yolk, but with yolk with water or milk, the surface is beautiful, glossy and not as dark as when lubricated with yolk only.
Using a pastry brush, grease all the pies on the baking sheet.
Top your muffin can be sprinkled with sugar or baking spices.
I bought specially selected spices from the mill, I often use them for sprinkling. The aroma in the apartment is indescribable! Still, freshly ground spices give off aroma much better than those from a bag.


Place the pies a little apart from each other so that they do not stick together in the oven (yeast dough increases significantly in size).


By this time, you need to turn on the oven for heating (temperature 180 C).
After 15 minutes, our pies will “grow up” a little, increase in size. Now it's time to head to the oven!
5 minutes after the pies have sat in the oven, you need to reduce the baking temperature to 160 C and bake for another 25-30 minutes.
After half an hour, the pies with apples in the oven are ready. We take out a baking sheet with pies, put them on a plate or in a bowl. With hot tea, milk or kefir - with any drink it will be delicious.
Here we have such ruddy brothers!


If you like baking with apples, you will surely like the new video recipe on the Pirogeyevo You Tube channel:

For pies with apples, the dough that I cook in the following video is also perfect:

I would love your feedback and comments on the recipe. Leave a photo of cooked pies according to this recipe, tell us if you liked cooking or not. Thank you!

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Yeast cake with apples

Classic home baking- a pie with apples from yeast dough, a recipe with a photo will step by step show all the main cooking steps in detail. In the oven, the cake rises well, browns and when ready it looks so appetizing that you want to immediately cut off a piece, without waiting for it to cool. I am making a yeast pie with apples from sourdough dough. It is not difficult, but the recipe cannot be called fast. The dough should stand for half an hour, get stronger, and then you need to wait until the dough rises. Such a cake will not stale, it will remain soft and fresh for several days.

The most delicious filling for a yeasted apple pie is obtained from sweet and sour apples. If you have sweet ones, sprinkle the slices lemon juice and don't forget to add the cinnamon.

Ingredients

For cooking yeast pie with apples you will need:

• milk - 150 ml;
• fresh yeast - 20 g;
• granulated sugar - 1 tbsp. l;
• wheat flour - 150 g;

• wheat flour - 330 g;
• eggs - 2 pcs + yolk for lubrication;
• granulated sugar - 4 tbsp. l;
• salt - 2 pinches;
• butter - 80 g;
• sunflower oil - 1 tbsp. l.

• sweet and sour apples - about 1 kg;
• sugar - 0.5 cups (to taste);
• ground cinnamon - 1 tsp;
• butter- 50 g.

How to make apple pie from yeast dough. Recipe

I prefer baking fresh yeast. If you are used to dry, reduce the amount by a factor of three (instead of 20, take 7 grams). I add a tablespoon of sugar - it will help the yeast gain strength.

I grind into a mush and pour warm milk. I heat it up to such a temperature that it feels pleasantly warm.

After mixing all the ingredients, add the sifted flour. Mix with a spoon or whisk.

The mixture will not be liquid, something like thick sour cream. If you run a spoon along the walls, the dough will separate and slowly spread, occupying the same volume. You don't need to mix it up.

I cover with a lid or tighten with a film and put the bowl in heat for half an hour. A little overlooked, the dough reached the top. But it is clearly visible how porous it has become.

Advice. If the dough rises badly, then something with yeast or not warm enough in the room. Put in a bowl with hot water and wait another 15-20 minutes.

The dough for a yeast pie with apples can be kneaded in a bread machine, but I do it the old fashioned way - I knead it with my hands. I take out the butter and eggs in advance from the refrigerator, leave at room temperature. I break the eggs into a deep bowl, beat with sugar.

I transfer the dough to a larger container. I also pour the egg-sugar mixture and butter (soft) into pieces there.

I stir. All products must be combined in homogeneous mass without lumps. I pour in the sifted flour, leaving a little for adding during kneading. Mix with a spoon as much as possible, then mix with your hands.

When the dough comes together in a loose ball, I spread it on the board and continue to knead until it becomes soft and smooth. First, I roll it away from myself, fold it, press it with my palm with effort and roll it again.

To make it easier to knead, I add a little sunflower oil. Gradually, from loose and tight dough will become soft, plastic. Working with him is a pleasure!

After 10-12 minutes it will become smooth, uniform, air bubbles will be felt under the palms. They burst, and it seems that the dough is "puffing" - which means that it is well mixed and ready for proofing. I roll into a bun, return it back to the bowl. I cover, put in heat for an hour or more, until it triples in size.

While the dough is rising, prepare the apple filling for the pie. I cut apples into small cubes. Usually I take not very juicy, sour-sweet or sour.

Melt the butter in a frying pan, spread the apples. Simmer over low heat until soft. I add sugar (put to taste) and ground cinnamon.

I increase the fire, evaporate the syrup, which was formed from the melted sugar. Another five to seven minutes and the filling for the apple pie is ready. She definitely needs to cool, gain taste, so it is better to cook in advance.

When proofing, the dough will rise, increase at least three times. It becomes very soft and airy. Before cutting, I knead, pushing with my fist, first in the center, then near the walls. I divide into two parts - more for pies, smaller for decorating pastries.

I knead the dough into a cake according to the diameter of the form (I have a large one, 26 cm). I put it on the bottom baking paper, I put the dough on the paper and stretch it a little more from the middle to the edges, forming the sides.

I'm putting in the stuffing. It will turn out a lot, almost flush with the edges. The more apples, the tastier and juicier the cake.

Now I will show you how to decorate an open pie with apples from yeast dough. pinching off small pieces dough, roll it into thin bundles, I will make a lattice out of them. Then I roll the harnesses about 1.5 cm in diameter. Flatten and cut with a knife on both sides. I hold the knife at a 45 degree angle. You will get a long spikelet that will fit near the sides and fix the grate.

First, I spread thin bundles on the filling, make a decorative mesh on the apple pie.

On the side (circumference) I place spikelets without leaving an empty space between them. From the rest of the dough I make figures, flowers, leaves - what happens.

I cover the apple pie with a towel and put it on the stove, on the burner. I turn on the oven. As the oven heats up to 180 degrees, the cake will rise. Before planting in the oven, I grease the top with yolk, diluted with a spoonful of milk.

I set it to medium. In the oven, a yeast pie with apples is baked for 35-40 minutes, the temperature is 180 degrees. If it is unevenly reddened, I raise it higher or slightly increase the temperature and let it stand for another five minutes.

After the oven Apple pie you need to cool, let the pastries move away from the heat and gain flavor.

I know from my own experience that it is very difficult to resist, so I always bake two pies. One cools down for two or three hours, and the second is slightly cool, cut into pieces and on the table. I can assure you that the pie with apples made from yeast dough turns out to be very tasty, and it definitely won’t get stale, much less stale. Happy baking everyone Bon appetit! Your Plushkin.

And here is another version of the recipe in video format, a very beautiful cake:

A couple of proven, become crown recipes yeast dough store pages of culinary notebooks of many housewives. fast, on hastily, bezparnoe, or "live", as if hissing, on the dough, laborious, with long, repeated proofing and re-kneading. Ascetic lean on water and brine, or, on the contrary, portly, lush and alluring with rich aroma.

In a hospitable house, fragrant buns, pretzels, pies and pies of all stripes must always be! Let often. And today, putting aside selfish thoughts about some extra centimeters at the waist, let's bake an apple pie from yeast dough. And having finished with a lot of trouble, for the sake of fun, pathetically and proudly we will take out the picturesque “wreath” to the table - we will collect the enthusiastic exclamations of our favorite eaters.

Time: 240 minutes / Servings: 10 / Baking tray and parchment

Ingredients

• flour 800 g
• vegetable oil 100 ml
• sugar 80 g
• eggs 2 pcs. + yolk
• milk 250 ml
• fresh yeast 20 g
• salt 2 g
• vanilla 2 g
• apples 2-3 pcs.
• apricot jam 50 g

How to make Yeasted Apple Pie

We warm up about a third of the milk a little to dilute the brew - pour a tablespoon into a bowl with warm liquid granulated sugar and flour, crush the pressed yeast, mix intensively and leave in a warm place until a foamy “cap” forms on the surface (10-15 minutes).

Immediately on the countertop or in a wide basin, as in our example, we sift the first 500 g through a fine sieve wheat flour. We separate possible dry lumps, solid fragments.

Add the remaining dry ingredients: sugar, salt and vanilla powder. We mix.

We drive two eggs of a standard size into the flour mixture, pour in vegetable oil - and unrefined oil is suitable here, with it the pastries will be filled with the aroma of amazing rustic muffins and you will remember grandmother's pies, koloboks and kulebyaki.

Pour over the yeast composition that has “played” by that time, the remnants of milk.

Sift the last 300 g of flour and at first grind the mass with different-sized flakes, collect together. We recommend increasing the flour rate gradually - 100 g each, perhaps the variety of your product will allow you to get by with less weight. Do not forget that the volume of liquid is important for yeast dough, and the size chicken eggs often differs.

We simply dump the dough on a wide surface and knead with effort for at least 5-7 minutes. We sometimes moisten the palms with vegetable oil, at the end of the kneading we roll up a smooth lump - we return it to an already clean bowl, throw a cling film / bag and for the next 1.5-2 hours, if the weather permits, we take it out into direct sunlight. The place for raising the yeast dough should be quiet, warm, without a draft.

Pretty “approached” lump is pressed down a little - we rejoice at the soft texture, suppleness. The semi-finished product is ready for our culinary experiments, and in addition to the apple pie from yeast dough, according to this recipe, it is easy to form both large and portioned pies, bagels, bagels, wickerwork.

But since the conceived pie-wreath with sweet stuffing, roll out the dough in a rectangular layer - about 30 by 40 cm. In the middle along, parallel to the side of the length, visually draw a line and cut the “noodles” 1-1.5 cm wide perpendicular to it. The number of strips should be equal to three - three parts for one “braid” . The semi-finished pie will turn out to be large and mobile, work immediately on a sheet of parchment.

We braid the fringe with the usual “braids”, and grease the whole half of the cake with apricot or other jam. In addition, optionally sprinkle ground cinnamon, chopped nuts, raisins, poppy seeds, chocolate drops - choose what you like more about apples in baking.

We divide clean apples into fairly large cubes - for a tasty filling, it is better to use strong, sweet and sour fruits. Spread evenly over the sticky surface.

We turn off, starting from the side of the apples (not the "braid"!). We continuously fasten the joints with our fingers, preventing the filling from falling out, throwing decorative details - “braids” over the roll. Yeast dough apple pie is beautiful in this form - without complicating it, bake it with a long, even bar or bend it into a crescent.

And following our version, we connect the ends and get a round loaf. Let it rest for another 20-30 minutes in a secluded place, grease with a shaken one with a spoonful of milk / water egg yolk, for a matte, velvety crust, coat with oil (vegetable or melted butter). Transfer to a baking sheet and bake an apple pie from yeast dough for 35-40 minutes at a temperature of 190 degrees, preheat the oven to the maximum.

Tall, with an appetizing glossy sheen and smelling of seductive vanilla, cover the wreath cake with a woven napkin and cool. We serve the handsome man to the table with milk, fruit drinks or hot tea - successful baking endeavors, finds and enthusiasm! Enjoy your meal.

Probably, there is no such person who does not like to enjoy a delicious apple pie. And most importantly, the variety of recipes for its preparation pleasantly surprises. open pie with apples - what a wonderful treat! Today we will talk about him. Let's look at several options for such a pie.

apple pie base

The basis of an apple pie is always the dough. As a rule, it does not require the use of special products. Therefore, you can cook an apple pie not only for holiday table, but also for everyday tea drinking from products that you will find in your refrigerator.

Simple apple pie

We offer to cook a simple apple pie based on fragrant dough and, importantly, with a very tasty filling. To prepare it, we need:

• one and a half glasses of flour;
• 150 g margarine;
• half a glass of sour cream;
• 1/3 stack. Sahara;
• by a teaspoon vanilla sugar, cinnamon (ground) and baking powder;
• two apples.

So let's get started. Let's start, of course, with the preparation of the test. In softened (slightly melted) margarine, add sour cream, sugar with vanilla sugar as well as flour and baking powder. Mix everything well to make a homogeneous sticky dough.

Now let's deal with the filling, take the apples, cut them into slices, which we then sprinkle with cinnamon.

The dough and filling are ready. The final step will be laying out all the ingredients in the form. We are suitable for both metal and glass or silicone. We grease it. We put the dough in it, and apple slices we stick evenly in a circle, while deepening them a little.

Bake this open apple pie in an oven preheated to 180 degrees for about 30-40 minutes. The result is a deliciously aromatic dessert.

Apple pie with yeast dough

Such a pie will have amazing taste thanks to the thick caramel, which is obtained from a mixture of sugar, apple juice and cinnamon, and perfectly soaks the base.

To make a yeast pie with apples, we will need:

• sweet dough (how to cook it, consider below);
• apples;
• cinnamon;
• sugar;
• vegetable oil.

Of course, you can use any yeast dough, but most the best option for a sweet pie it will be just fancy.

Preparing an open pie is very easy. We roll out the prepared dough, taking into account the shape of the baking sheet. We grease the baking sheet well with vegetable oil, spread the dough.

As for the filling, first wash the apples well. We cut them into pieces. You can peel the skin, but it's up to your own taste. Add cinnamon sugar to apples. Mix well to evenly distribute the cinnamon and sugar.

At the end of cooking, put our apples on the dough. Leave it for 20 minutes for the cake to rise. During this time, heat the oven to 180 degrees. We put the cake and bake it until golden brown.

Now enjoy an unforgettable taste.

Sweet pastry for open apple pie

Everyone knows that sweet pastries much tastier if its oven is based on sweet dough. Apple pie is no exception. Let's get acquainted with the recipe for making such a dough.

We will use the following products:

• water (milk or curdled milk) - one glass;
• pressed yeast - 25-30 g;
• salt - ½-1 tsp;
• sugar - ¼ stack;
• eggs - 2 pcs.;
• butter (vegetable) oil - 60-80 g;
• flour - about 600 g.

First, we put the dough by analogy with the usual yeast dough. But first you need to melt the butter. When the dough is ready, the temperature of the oil should be 30-40 degrees.

We introduce baking into the finished dough, namely eggs with butter. And add the remaining ingredients: salt, sugar, part of the flour. It is important that the consistency of the dough is correct. It is usually recommended to make one that will not stick to your hands. However, it is already considered too steep and heavy. That is why it is necessary to achieve a consistency when the dough is still sticky, and “light” to the touch. Not everyone can succeed the first time. But there is no need to despair. Experiment, and most importantly, try to remember how much flour was put in, perhaps next time its amount will need to be increased or decreased.

After kneading the dough, it must be put in a warm place to rise, while covering with a towel. When the dough has risen 2-3 times, beat it up and let it rise again. This procedure should be repeated 2-3 times.

Now you can cook an open apple pie!

Spicy apple pie

Let's cook an apple pie in a slow cooker. The recipe that we offer for consideration is prepared on a crispy dough and with air filling. This is what gives the cake a special piquancy.

Well, let's get acquainted with the ingredients that we need. We will prepare the dough from:

• rye flour - about 180 g;
• olive oil (odorless) - 50 g (5 tablespoons);
• cold water - 3-5 tbsp. l.;
• eggs - 55 g or 1 pc.;
• poppy - 18 g (2 tablespoons);
• salt - pinches;
• butter - 3-5 g.

For the filling, you will need 200 g of apples (one large or 2 medium ones), and the filling is prepared from:

• eggs - 110 g or 2 pcs.;
• natural yogurt (fat content 2.5-4%) - 200 ml;
• brown sugar (honey) and cinnamon - ½ tsp each.

So, we have collected the products, now we are preparing a pie with apples in a slow cooker.

Whisk the egg with a whisk. Mix flour with poppy seeds, salt, egg and butter. We knead the dough. Gradually, add a tablespoon cold water until the dough forms a ball. Wrap the dough in cling film and put it in the refrigerator for at least 30 minutes.

Lubricate the multicooker bowl with butter.

Cut off from parchment paper two strips about 12 cm wide and about 15 cm long. Put them in the multicooker bowl crosswise. They are necessary for convenient pulling of the cake, so as not to turn it upside down.

Roll out the dough into a disc with a diameter approximately equal to the diameter of the bottom of the bowl. We carefully lay it down and distribute it along the bottom, forming sides along the walls about 2.5 cm high.

Peel the apples, cut in half, remove the core and cut into slices.

To prepare the filling, beat the eggs with a whisk, mix them with yogurt, sugar (honey) and cinnamon.

Arrange the apple slices on the dough and pour over the egg and yogurt mixture. We expose the program "Baking". We turn on the multicooker for 1 hour and 5 minutes.

When the apple pie in the slow cooker is ready, take out the bowl. Let the cake cool, then carefully remove it and put it on a pre-prepared dish.

Apple puff pastry pie

Another option for a delicious apple pie is the layered apple pie. It is prepared very easily, and most importantly, incredibly fast.

We will need:

• one egg;
• jam;
• 500 g puff pastry;
• sugar;
• 3 apples;
• lemon juice.

getting ready layered cake with apples in two simple steps. To start, lay out the frozen puff pastry on paper, let it thaw, cut off small ribbons around its entire perimeter, which we cut with a knife on both sides. Brush the edges of the pastry with beaten egg. We put ribbons on these edges. Lubricate the middle of the dough with jam, then lay out the apples, peeled and cut into slices.

In the second step, sprinkle apples with lemon juice, sprinkle them with sugar, grease the ribbons with an egg. The rest of the ribbons can be put on top of the cake, but then they also need to be greased with an egg. We put the cake in the oven (temperature 180 degrees) for about 25-30 minutes. When the cake is ready, let it cool and call the guests for tea.

Another version of apple pie

Consider another recipe for an open apple pie. The peculiarity of this cake is that it can be prepared without sugar!

We will prepare the following products:

• butter - 100 g + for greasing the baking sheet;
• sugar - half a glass + for sprinkling apples;
• salt - one pinch;
• flour - 3 stack. with top;
• milk - 1 stack;
• drinking soda;
• apples - 10-11 pcs.;
• powdered sugar.

We take the butter and rub it with sugar, introduce the eggs one by one, pour in the salt, flour mixed with soda, pour in the milk. We knead the dough well. We roll it into a layer and put it on a baking sheet. Pre-oiled. We cover the dough with an even layer of peeled thin slices of apples. Sprinkle them with sugar. Bake the cake for an hour in the oven (moderately hot).

Sprinkle ready pie powdered sugar.

Delicate apple pie

With the photos posted in the article, it will be easier to understand the recipes.

So we take

for the test:

• butter - 50 g (room temperature);
• sugar - 70 g;
• one egg;
• half tsp soda;
• flour - 170 g;
• one tsp cocoa;

for cream:

• one egg;
• sugar - 50 g;
• sour cream - 100 g;
• flour - one tbsp. l.;
• apples - 2 pcs. (medium).

Mix flour with soda, sift cocoa there. Rub the butter with the egg and sugar. Gradually add flour, knead the dough.
We remove it for 30 minutes in the refrigerator. Whisk the cream with a fork. Peeled apples cut into cubes. Put the dough into a mold. We make a side with moistened hands. Distribute apples.

Fill them with cream. We bake for about 50 minutes at 180 degrees. Cool well in shape. We take out and treat relatives.

Apple Pie Success Secret

If you want your open apple pie to blow everyone away, you need to pick right dough. And its correctness already depends on the preferences of your family or guests. Variants of pies based on various kinds test we presented in our article. So choose, cook and enjoy.