The dough is just awesome rich!

Milda, urgent: should the dough be sticky and liquid immediately after kneading (see the update of my post above)? otherwise I doubt that it will thicken - with so much yeast, on the contrary, it should be.

If the dough is thin, add flour!

If the dough is thin, add flour!

so I don’t know how much to add! what is the ideal consistency?

[Serenity]

Serenity, did not see the question, I apologize (we do inhalations).
And my dough was always very soft, not liquid, of course. I add a spoon if I see that it is liquid. How did you bring the dough to condition?

[Serenity]

Serenity, did not see the question, I apologize (we do inhalations).
And my dough was always very soft, not liquid, of course. I add a spoon if I see that it is liquid. How did you bring the dough to condition?

Yes, about ten minutes ago I mixed 4 more spoons of flour, I was more afraid. As a result, the dough became denser, but still sticky. I don’t know if this is condition or not. What is it must be specific?

It should be soft, not dense or sticky. If the dough floats strongly, then the finished product will blur and will not rise.

I had a sticky one, took it later, after proofing, with oily hands. If you are confident in your flour, then everything should be fine. It comes out!

I looked at my notes, the bun does not hold, it is very soft.
I made roses, the dough looked like this:

It should be soft, not dense or sticky. If the dough floats strongly, then the finished product will blur and will not rise.

Thank you!
I now have a soft, not dense, consistency like very soft plasticine - but sticky. Okay, let's see what happens, especially since Milda says that she's also sticky ...

I looked at my notes, the bun does not hold, it is very soft.
I made roses, the dough looked like this:

Thanks for the photo! there is something to focus on now. On the eye, it seems to be something like what I should get after fermentation.

Olya, I hope everything will work out! The dough is really just awesome!

Hello! please tell me what are you doing to keep the juice from flowing out of the pies?

I take 1 tablespoon of semolina and 1 tbsp. a spoonful of starch and 5 tbsp. tablespoons of sugar (this is for one pie or 500 grams of ready-made dough), stir immediately before putting apples into the dough. I also add butter in pieces on top, it turns out very tasty, the filling does not flow.

Olya, I hope everything will work out! The dough is really just awesome!

Well, in general, in the end it worked out well:

inside with poppy filling, on top with chocolate icing. Tasty The taste and structure are very similar to "9 kopeck buns according to GOST", which is understandable - the recipe is also almost one to one, if you take the unpaired version, which I have been using for a long time (they are on my avatar, by the way). GOSTs will not advise bad

The process made me nervous. The dough rose for a long time and sluggishly - in two hours it increased only one and a half times, although there seemed to be a lot of yeast there and I took proven osmotolerant ones (SAF for baking yellow), I don't have misfires with them. I still can't understand why (or maybe it should be so?). When cut, the dough was sticky and soft, but quite manageable. I can't say that it's "fabulously pleasant to work", alas. more pleasant than gostovsky, but that's all. In the proofing, the buns blurred and, if they were not planted very close to each other, they would be much flatter.
In general, it is very tasty, but I, apparently, expected more, having read the enthusiasm.On the other hand, I never thought that such a reduced sugar dough could be used for savory baked goods. I will definitely try!

To the author and those who answered me in the topic - many thanks

Thanks for such a good dough! Everything worked out for me and pies and even Easter !!! Photos on my page!

So I tried this vaunted dough, everything worked out and delicious thanks for the recipe
these are sausages in dough
🔗
and these are cinnamon buns, I learned to make different ones, I saw enough in cutting the dough and dared
🔗

Thanks for the recipe !!!!! baked buns today, they turned out to be very tasty (I made everything in the recipe 2 times less, replaced the sour cream with fermented baked milk and put 1 egg (there was no more in the refrigerator), BUT the only problem is that they quickly became stale, there is no doubt as a test, maybe I'm not the temperature put them out or overexposed in the oven tell me, otherwise I'm a beginner at all

Thank you very much! The dough is really awesome! I baked pies for two days in a row. Everyone liked it! In short, sheer delight!

And why is this dough so "Awesome"? It seems like the usual ingredients, proportions as always, my dough is almost the same, except for water. Well, the dough is like dough, tasty, but the other is no worse. What? I did not get it?

And why is this dough so "Awesome"? It seems like the usual ingredients, proportions as always, my dough is almost the same, except for water. Well, the dough is like dough, tasty, but the other is no worse. What? I did not get it?

Don't grumble, Vikus! And who will pay attention, if in a simple way?
This recipe has 320,221 views in the "Dough" section - a modern user enters the "Dough" topic and searches by the number of views. And that's all.

And why is this dough so "Awesome"? It seems like the usual ingredients, proportions as always, my dough is almost the same, except for water. Well, the dough is like dough, tasty, but the other is no worse. What? I did not get it?

The Americans called him that - BEST EVER SWEET DOUGH. And we do not mind, really good dough.

This is yes! In Russian - to be stunned - to stop thinking, to be dull, that is.

This is yes! In Russian - to be stunned - to stop thinking, to be dull, that is.

No, well, really, I read it many times and could not understand what the peculiarity of this test is? I make the dough almost from the same only instead of water I have kefir and sour cream, I will not trade my dough for anything, but I will not dare to call it awesome. Although everyone always praises my pies, and once a friend came to me, it was already 20 years ago and asked to bake pies, I offered her to put the dough herself, and she says that although I (she) graduated from the food institute, but such pies as she does not know how to bake me and has never tasted better anywhere. I honestly say that all these years I remember her words and I am in complete misunderstanding, because I always think other people's pies are tastier, and I treat my own people mediocre.
Ol, did you make this dough?
I am also surprised by the recipe for cabbage pies from Chuchelka. What's special there? No, I don't want to offend Schochelka, but the dough is ordinary.

Vic, why are you talking about me like that?
I make dough most often by eye, from what is at hand, but I really like Khrushchev's for baking.
Eh, mother, you are behind, you don’t understand anything about promoting recipes or anything else. We need to attract attention! Like, raise the rating, however, for what - but I myself do not understand.

And "baldet" came from the lexicon of drug addicts and drunks, by the way.

"Under the bulldozer. Hot corner., Pier. 1. In a state of narcotic intoxication. Nikitina, 1996, 13. 2. In a state of alcoholic intoxication. Baldaev 1, 52; F 1, 17."

Vic, why are you talking about me like that?
I make dough most often by eye, from what is at hand, but I really like Khrushchev's for baking.
Eh, mother, you are behind, you don’t understand anything about promoting recipes or anything else. We need to attract attention! Like, raise the rating, however, for what - but I myself do not understand.
And "baldet" came from the lexicon of drug addicts and drunks, by the way.

Ol, I don’t, I didn’t want to, I’m just like that, by eye, and so that every time was unique! This is me, for a bunch of sentences

[Vikus]

Although everyone always praises my pies

Vikus, I realized that I just needed a recipe your cake dough !!!

I also want Schaub praised ...

Will you hit up, eh?

I cooked .... put the buns first at 200 grams, then 180 ... I did it with fruit fillings, in short, I got a little dry .... we can confuse something ...

my buns

[Vikus]

Vikus, I realized that I just needed a recipe your cake dough !!!

I also want Schaub praised ...

Will you hit up, eh?

And I, and I also need it. This awesome dough was not impressed either, but I blamed everything on my crooked handles.

For me this dough is awesome - because there was never - so that it did not work !!! always beautiful and tasty pies))) and the quantity is exactly what you need.

I've been looking at this dough for a long time, today I kneaded it in sour milk. Kneaded the dough in HP. She rolled buns and put them in the cartoon first for proofing for 40 minutes. Now they are baking I looked into the cartoon, and my buns went up to the very top almost

And my dough turns out to be really awesome: nyam: I bake and pies, and pies, and buns. Thanks again

The dough is definitely awesome Now the rolls on the balcony will cool down and I will drink tea

Girls, thanks for the recipes and tips. When I baked for the first time, I was very worried, but the result surpassed myself !!!!
Today I made the dough and put it in the refrigerator overnight. The fillings are ready: cabbage, liver ... Tomorrow morning I will put the pies just in time for dinner, everyone will do a Happy New Year! Health and delicious food

Yesterday I put the dough in the HP again. Mixed very well, left it still to rise. Then she kneaded and let the dough come up again. The dough has already climbed out of the bucket and filled the entire upper space. Wonderful at work
It's a pity that the owner of the recipe doesn't read our laudatory odes.

[Sweetheart]

Sweetheart, the whole family thank you for a wonderful recipe!

We have already baked closed pies twice - with fresh cabbage (cut, scald, stew with milk, season with salt and pepper, mix with chopped egg and dill);
- with ready-made boiled chicken, boiled rice, boiled egg (pepper, salt, drench).

Dough was prepared in KhP using the "Dough" program --- according to the layout for 500 g of flour from Svetik S with small changes:

2.5 tsp dry yeast ("Saf-Moment")
500 g flour "general purpose" Limak "
3Art. l. Sahara
1h. l. salt
45g vegetable oil
2 eggs = 100r
110 r sour cream
105ml water + 1 tbsp. l. - until soft :) kolobok - test "earlobe".

The dough rolls out well, does not stick to hands. You need to dust the board with flour very little. And a rolling pin! The pies turned out to be the size of a standard baking sheet for a gas stove.

They collected the pie like this --- "Roll out 2/3 of the dough, put it on a baking sheet (covered with oiled baking paper), sprinkle the surface of the dough with a little starch (do not pour on the edges-sides !!!) - this is not to get a" temper "(filling we have - juicy). Lay the filling (leave the edges-sides), scatter the filling on top - thin slices of butter. Cover with a layer of dough. Pinch the edges of the upper and lower layers of the dough. "

Detuning 20 min., Brush with an egg, "poke" with a fork - to release steam. Furnace at 200 degrees. About 30 minutes. Grease the finished cake (top and sides with a piece of butter). Cover with a sheet of parchment paper and a towel. And after 15 minutes you can happily cut the pie into portions.

Thanks again. Kamena

Where I looked before - it is not clear! The dough has a very correct name, it's awesome Awesome!
Made with vegetable oil and milk. I would like to note that the dough is very good at work.

Respect to the author and to all the girls who gave useful advice and recommendations! I highly recommend it to everyone who has not tried it yet.

Here are pies with cottage cheese and green onions. It turned out very tasty.

🔗

🔗

And I wanted
But if there is no bread machine, then how to prepare this dough? There is a kitchen. harvester, cartoon and oven.

[Marina22]

Marina22, so in the combine and knead. Or with your hands. Sometimes I like to hang my hands. Just for fun.

[Sweetheart]

Sweetheart, the dough is just a miracle! From it by prescription dopleta made "poppy curls" ( https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=171348.0). It turned out very, very tasty and beautiful! I couldn't take a picture ...
But she made pies with blueberries and raspberries, buns "cone" with cinnamon and "scallops" with raisins. Fragrance !!!

[izvarina.d]

izvarina.d, I used the bread maker for a long time and the experience was not very successful. But I remember that it was important there that the products were kneaded exactly according to the rank and did not initially fall on each other. And if in a harvester, will they mix in? I mixed the flour with yeast (fast) with my pens, and dissolved the usual yeast as it should be. Here's how to be then? Otherwise, the dough is too good, so begging to try

[Ninelle]

izvarina.d, I have been using the bread maker for a long time and the experience is not very successful. But I remember that it was important there that the products were kneaded exactly according to the rank and did not initially fall on each other.

Ninelle, the order of bookmarking products depends on the HP model, or rather from the manufacturer, and this is due to the technical side of the issue. It is a pity that the bread maker did not work out.

You can read this topic: #

And if in a harvester, will they mix in?

Nothing bad will happen. Knead as you like. Good luck!

[Marina22]

Marina22, so in the combine and knead. Or with your hands. Sometimes I like to hang my hands. Just for fun.

So I thought that in HP the dough is also "suitable" at a certain temperature. Or is he just allowed to distance himself on the table? Then how long?

[Marina]

Marina, I understand that girls in general, after kneading this dough in the evening, put it in the refrigerator for the night. And in the morning take out the dough, keep warm to room temperature and cut. Then another proofing and in the oven. By the way, I myself am a big fan of the cold proofing method. This significantly affects the taste of the dough, for the good, naturally. I myself will do the next batch in a cold way.

If the oven is baked right away, then the proofing is 1.5 hours. It is possible in the oven with the light on. Or in some locker. I had a super-wardrobe in my old apartment, there was a heating pipe behind the back wall, and it was used for heating.

If I don't need a bread maker at the same time for something else, then I knead the Dough on the prog and withstand the whole process with kneading and proofing. In other cases - just on the program Pizza dough, put it in another container and put it next to the battery and bake or put it in the refrigerator. The day before yesterday evening, I kneaded the dough on pizza, cleaned it in the hall at night, baked wonderful buns in the morning.

Hello. Can you please tell me how you counted the products for the test? I have HP Bork x800 and I don’t understand which recipe to use. I'm newbie sorry

[Liza]

Liza, on the first page there are links (green ones, click directly on them) for a different number of products (at the end of the main recipe). Try

Thank you very much, I didn't notice everything from the phone right away. Please tell me which program to choose on xp.

there is a special. program "Dough". She kneads and distorts, but does not bake

[izvarina.d]

izvarina.d,
What beautiful pies ... just a sight for sore eyes.
Please tell me how to make the same form?

[Magdalena]

Magdalena, Thank you!
Take a look here, in great detail Natasha Chuchelka showed and told. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18396.0
By the way, pay attention to the dough too, I highly recommend it!