Mate
Can you please tell me who has a Panasonic, has anyone tried to knead this dough on a "pizza" and is the baking good?
Mila007
Can you please tell me who has a Panasonic, has anyone tried to knead this dough on a "pizza" and is the baking good?
I do not have Panasonic, but I will answer. I was kneading. Then she let me rise for 1 hour. Great dough. She made pies.
nut
I have Panasonic and the dough is my favorite, I set the program "Dough" - 2 hours 20 minutes and at the end I take out the finished dough and do whatever I want
Mate
I make this dough at 2.20, I thought maybe someone had experimented on the pizza, for a full cycle of 45 minutes
LiudmiLka
I have a pizza dough mode - 1 hour 30 minutes. I decided to do it on the "Sweet" program - this is about 1 h 50 m - 2 hours (switched off before baking). But I think that it would be great for a shorter program. She made buns and cheesecakes with cottage cheese.
Mate
Reporting Pizza dough 45 minutes turned out great! Cooking a pie with berries, very tasty! To the author of mulienne "+" for a wonderful dough!
ICQ
This is the kind of thing that came out, though I put more sugar, my well-ooh, they love very sweet pastries:
The dough is just awesome rich!

the dough is really AWESOME !!!
Crochet
ICQ
Very beautiful, ruddy, delicious! And what is in the filling? I see the raisins, the rest is anyone's guess ...
ICQ
Raisins, sugar, cinnamon ...
musyanya
The dough is just awesome rich!
Here are my buns.
Crochet
musyanya
Cool! What's inside?
musyanya
The dough is just awesome rich!
Inside there was something like strawberry jam, and there were only 50 grams of it left for all the buns and it was not very tasty ... That is why the buns are a little pink, because the jam is "natural".
I wanted a poppy, but now it is not on sale, drug addicts have tried ...
Crochet
musyanya
Everything is clear with the filling! What kind of molding method did you use?
nut
If I am not mistaken, first knead a piece of dough with your hand on a board in the form of an oval, lower the bottom wider, make 3 cuts on top, but not until the end of the dough, put the filling on the narrow end of the dough and twist. starting from the bottom where the filling is, connect the ends
musyanya
Forming method?
I rolled rolls, coated them with this "jam", then rolled them up with a ball or a spiral, and then in a barbaric way, just with scissors, I and the child made cuts in an arbitrary direction and place ... The dough, accordingly, itself then took this shape.
With poppy seeds, of course, it would have been more beautiful ...
May @
Quote: MISHA

I gave the proportions of the poppy filling, I do something like this
-150 g of poppy seeds (in the family all poppy lovers, we love it when the filling is felt)
-100 gr sugar
-milk to cover the poppy
and cook until the desired consistency.
Mishaplease tell me, and then do not blender the poppy? I thought that after cooking it would become softer, but it remained the same. Or does the poppy soften when baking?
nut
I made such a poppy filling as Misha. only poppy was first brewed with boiling water, allowed to stand for a while and then poured onto a rag, squeezed well into a blender. smashed the poppy thoroughly and only then poured it with milk, sugar there and boiled it until thickened - it turned out
May @
Sweetheart, very grateful for the recipe, it turned out very tasty.
"+" in the reputation set.
musyanya
The dough is just awesome rich!
With poppy seed buns.
Crochet
musyana
That's really a truly creative person !!! Well, good, no strength! What a clever girl!
Klatrosh

Good day. lovely hostesses! Please tell me someone

Have you ever tried baking an open plum pie with this recipe? Zara

thank her.
OLECKA
I tried it with cottage cheese and plums, very tasty
Asssya
I read the whole topic, I want to cry (((My relationship with the dough is not developing. At all. I even bought a bread maker, I thought it would be easier, I’ll be less afraid. And again I’m not lucky.I fell asleep according to Qween's recalculation, measured it out on the scales. And the dough doesn't rise at all! (((Well, how is it ... Throw it out now or can you fix it?
Lika
Asssya , miracles do not happen in something there was a puncture, so the dough does not rise.The dough is just awesome rich!
Write in detail what was laid, what flour and yeast and on what program.
Asssya
Quote: Lika

Asssya , miracles do not happen in something there was a puncture, so the dough does not rise.The dough is just awesome rich!
Write in detail what was laid, what flour and yeast and on what program.
Yeast Saf-moment. Sokolnicheskaya flour. I poured yeast, then sifted flour, then salt-sugar, then the rest, the water was the last. Basic-Dough program, for 2 hours 20 minutes.
Lika
Did the dough knead normally and the program worked completely?
If yes, then without taking out the dough, turn on the BAKING mode for 1 min and let it rise further there. Perhaps the yeast is not very good caught.
Asssya
Quote: Lika

Did the dough knead normally and the program worked completely?
If yes, then without taking out the dough, turn on the BAKING mode for 1 min and let it rise further there. Perhaps the yeast is not very good caught.
The dough seems to be normal, it doesn't stick to your hands. Oil only some ...
But I already took it out (((Lies on a cutting board, covered with a film. Put back in the bread maker? What's the point? It does not rise at all ((((((
Lika
It shouldn't be too oily. A lot of fat inhibits yeast.
I would dilute another 1 teaspoon of yeast in a small amount of water and flour, quite thickly and put everything together with the dough on the PIZZA mode and then LEFT in the HP for the rise, for 1.5-2 hours, just in a closed HP. He fits very well there, better than on the table.
In the PIZZA mode, there is a slight heating, it is enough for further proofing of the dough.
Ku-Ku
I have this dough one of my favorites. And it always works out, but I make it by recalculating SvetikS for Panas 255. But once, too, it did not rise because of the Saf-moment yeast, it seems that their term has not yet expired, but not gone. I bought the same yeast for testing, but much younger by the date of origin, the flour was the same and everything turned out OK Asssya, try changing the yeast too and take the Svetik S recipe
Asssya
Good evening everyone! And thanks a lot!
Lika, yesterday didn’t wait for your message and put the dough back into the HP. I didn’t guess to dilute the yeast, I just poured it on top and added a little flour. And again at 2.20. And then I left him there for another hour. The dough rose, but weakly. At two in the morning I decided that I had nothing to lose. Butcher and baked. I can't say that it was super, but it was not only edible, but even delicious. In the oven, the bagels did rise a little.
And today I kneaded according to Svetik S. And with the same yeast))) How cool it turned out! Nothing like yesterday. I didn't even want to cut it, I wanted to crumple it in my hands and smell it)))) I baked bagels and rolls with sugar and cinnamon. Half is gone))) Although I finished the oven less than an hour ago)))
Girls, thank you very much !!!
Ku-ku, and we are almost neighbors))
Asssya
Can I have a couple more questions?
How would you make some nut filling?
And pies with savory filling are very much requested from this dough. With cabbage, for example. But the dough is still sweet. Can I reduce the amount of sugar without compromising the dough?
Qween
Asssya , see if my nut filling will suit you?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8230.0

The amount of sugar in the dough can be reduced, but the result will still differ from the sweeter dough.
Asssya
Quote: Qween

Asssya , see if my nut filling will suit you?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8230.0

The amount of sugar in the dough can be reduced, but the result will still differ from the sweeter dough.

Thanks, it'll do!
How will the result differ? Sorry, I'm just a kettle ...
Could you recommend a more suitable dough for pies with meat and cabbage?
Qween
AsssyaI have tried reducing the sugar in the dough with this recipe. The dough turned out, how to explain to you ... rustic.Although, the taste and color ...

Here is a forum hit from Scarecrows https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18396.0

Here's another dare to offer my recipe - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=21924.0

The dough for these recipes is completely different.
Asssya
Qween, thanks a lot !!!
Qween
Asssya , to health.
irusya
My buns made of awesome dough, the buns themselves were molded with the grandchildren
The dough is just awesome rich! The dough is just awesome rich!
evg.gusin
save sour cream no
what to do
probably better not to start
rinishek
Yes, it's okay - no sour cream - replace with kefir or ryazhanka or pasty cottage cheese.
I make this dough all the time, even in the absence of sour cream - I replace it with any fermented milk product of a similar consistency. Just track the bun, you may need a couple of extra spoons of flour
evg.gusin
Thank you
as it turned out nothing sour milk
only cottage cheese
in the morning I'll go for sour cream
and the dough is really a miracle for the second month the whole family is sitting on it
Mini56
I have baked this recipe more than once. The dough is delicious. The last time I decided to try to bake pies with cabbage. Reduced sugar to 3 tablespoons, put 3 tbsp. l. corn oil, 2 tbsp. l. sunflower oil, 1 tbsp. l. margarine. There was enough cabbage for pies on 1 standard baking sheet. It also made a small bar and 3 buns. Baking the most luxurious
lenucha
Hello everyone!
So, after reading this Temko, I went to cook this "awesome dough" although it's already night in the yard .... I have x / p Panasonic 257, I put the kneading on a regular dough at a time of 2.20, after this time I immediately began to divide the dough into portions ... I did a little with the curd mass "Moskovskaya", and the rest are just sweet buns .... , sweet, AWESOME cheesecakes and buns!
The dough is just awesome rich! The dough is just awesome rich!
The dough is just awesome rich!
Amiga
Really chic rolls are made from this dough!
A friend, having tried them, asks for a recipe. But she doesn't have a bread machine. How to be? knead the dough and leave for an hour to prove, and then shape the buns?

And at the same time I wanted to ask (so as not to get up twice)
Dear hostesses, have no one tried to leave this dough overnight or in the refrigerator for a day?

poiuytrewq
Quote: Amiga

But she doesn't have a bread machine. How to be? knead the dough and leave for an hour to prove, and then shape the buns?
Of course. You can use, for example, a food processor to knead the dough. Everything is well mixed and placed in a warm place for lifting.
Amiga
poiuytrewq , Thank you!
Crochet
Quote: Amiga

Dear hostesses, has no one tried to leave this dough overnight or in the refrigerator for a day?
Amiga
I didn't try it for a day, but I put it in the refrigerator several times overnight. As for me, the dough left overnight in the refrigerator is even better!
Amiga
Tiny, Well, thank you! Very valuable information!
Amiga
Tiny, here Stеrn she said about another dough that you should put in the fridge one that is on normal yeast, and not on dry, because it hardly rises on dry dough in the refrigerator. And he puts it right after kneading in HP, without waiting for it to rise. Could you please clarify about the awesome dough - what yeast do you use, and when you put it in the refrigerator - after a full cycle of the "dough" in HP?
Anise
Amiga,
I will not say about this dough, "awesome buttery", I did not cook it that way. But almost all the dough for bread I send it to the refrigerator at least overnight and now I cook only with dry yeast, it rises well in the refrigerator. I don’t notice the difference on fresh, dry, fresh, maybe it happened faster, but the end result is the same, in my opinion.

If you want delicious pastry "for the refrigerator" - then here night dough from Ilara, tried and tested and simply delicious. The bread maker kneads it perfectly, checked.
🔗

Amiga
Anise , thanks for the answer and for the link!
Do you use a full cycle of "dough" in the HP with a rise or immediately after kneading in the refrigerator?

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