Dough cutting

Probably need to fry like brushwood, in oil. The thin edges will dry out in the oven.

[Irina]

Irina, we have such a recipe on the forum https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=432022.0.html

Probably need to fry like brushwood, in oil. The thin edges will dry out in the oven.

It depends on what kind of dough. Here are some examples:
Buns with marmalade , And somewhere else (I forgot in which recipe) in the recipe there is the same molding, and everything is OK.

I will confirm that I have baked buns with marmalade several times already, it turns out great, the edges do not dry.

It depends on what kind of dough. Here are some examples:
Buns with marmalade , And somewhere else (I forgot in which recipe) in the recipe there is the same molding, and everything is OK.

Here are Charokh cookies https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=182874.0 exactly the same.

I read Temki and decided to pamper my peasants
Pies with blueberries, strawberries, bagels with apples, sausages in dough and just sweet buns)))

[Yulenka]

Yulenka, pampered so pampered !!!

Oh yes, smart girl!

What kind of dough was used?

This is really pampering so pampering! Sightseeing. And deliciousness for sure. FSE forms are clear not blurry, well done!

[Crochet]

Thank you, praised)))

Crochet, I used the usual dough, I always make pies on it:
* Flour 1.8 - 2kg;
* Milk 700ml;
* Water 600ml;
* Egg 2pcs;
* Dry yeast 2.5 sachets;
* I put sugar and salt to taste)
* Vegetable oil 50ml is added at the end of the batch.

[Yu]

Yu, Julia, this knockout is gorgeous
Who would spoil me like that ?!

[Yu]

Yu, Julia, you are great !!!! Nice pies turned out.
Are you kneading so much dough? You can do baking all day long.
Or do you put some of the dough in the refrigerator?

Oooh, I'm ready to watch her work with the dough forever!
it's so mesmerizing)

Straight wizard) Thank you!

The beauty!!!

[Wildebeest]

Wildebeest, in general, I always knead for two kilograms, I bake mainly with my mother-in-law, we have a big family))) And at home I bake less often and knead already for a kilogram.

[Fun]

FunNatasha, I saw this video earlier, but every time I want to watch it endlessly, holding my breath, just like you.

Lobster buns))) (idea from the Internet), but you can make such a big pie with a filling, for example, with fish

this is the technique of execution

[Yu]

Yu, my mom mixed 2 kilograms of flour, for such a feat we cooked her for a whole month, she also set herself up. And then she baked and pampered us all day.

Did you do it yourself? Oh-oh-oh-oh-oh

No, and why did I come here, all saliva has already choked)

Yul, beauty. So yummy

Girls, I don't know where to ask this question. But he's been torturing me for 25 years. When I bake yeast cakes in the oven, I put them seam down, I seal them up very well, so to speak with a double seam, but if they are with fruit, then the juice flows out, even starch does not help. If I put them with the seam up, they get unstuck even with salty filling, this is the first question. And also, no matter how thickly I blinded the pie, then below (the bottom of the pie) I have no dough, just a crust. All the splendor is at the top. I don't know if I described it clearly? Here is a photo

I'll sit and listen.))
I seem to be not used to laying with a seam down, but sometimes they also break apart and leak. Probably, you need to grease the edges with an egg or at least water, but I never tried it. I just grab the pie that broke open again.

[Vera]

Vera, Look at Schochelka in pies with cabbage - it works!

[Lena]

Lena, Oh, if I put it on top, it will all fall apart. When I tried it with protein, nothing happened

[Tatyana]

Tatyana, I went, I do almost like that, but not like that, I have to try.
Well, why don't I have dough at the bottom of the pie?

Pancake!! I'm jealous !!!
what all the smart girls !! needlewomen !!!

Vera, look at Chuchelka's cabbage pies - it works!

I support.For what I am crooked, and baked the first pies (normal) in old age, all thanks to Natasha's master class.

Well, why don't I have dough at the bottom of the pie?

according to Natasha's method of cutting, the corners of the boat are tucked down and stick together between themselves, thereby strengthening the bottom. everything is simple: to have the dough at the bottom, it must be added there

Lena, Oh, if I put everything on top, they will all fall apart.

I looked in the folder with pictures. Well, there are pies, yes. And not alone.)) No, all with a shovel up.

I also seem to have noticed that I personally tend to creep more often if the dough is suddenly cool. Usually my dough is very soft, "on the verge of perceptible" on the board. It is pleasant to eat the corners later, the crust is already transparent, tender, but the side effect is possible voids above the filling, there is no such beauty as on your cutter.

Girls, thanks! I understood everything, I will train. I will report, but probably not soon.

[Vera]

Vera, it seems to me that during the formation of the pie, the heart of the cake comes out thicker due to stretching the edges. We must try to adjust the thickness at this stage

[ledi]

ledi, Vera, just for you a photo of my pies with cabbage with a seam at the bottom

Sorry, but I didn't have time to take a picture. The dough is evenly distributed for me, except that it can turn out with some bias.
By the way, my mom would pinch pies and put them seam side down. I never dusted the dough and a cutting board for pies with flour, but cut it on a surface greased with vegetable oil.
If she baked with a sweet filling, then she must pierce it with a fork on top so that steam came out. Of course, it happened that the sweet filling came out, but not on a large scale.
If you don't have enough dough at the bottom and all the dough is at the top, then pay attention to how you roll the dough under this pie.
So you need to make the workpiece thinner in the middle, and thicker at the edges, the edges will go into the seams and there will be more dough in them.

[Ludmila]

Ludmila, Sveta, Girls! which I just have not tried. Basically, I don't use flour, because my dough is soft and sticks to my hands. this time, which in the photo did not stick, but I did not pour flour either. I rolled the balls and put them on a silicone mat. And then I pressed the ball with my hands, didn't even roll it out. The edge is thicker than the middle, but alas, nothing helps. Once I even tried to put an additional strip of dough on the filling, as a result, the pies turned out not beautiful, when they began to come up, this strip outweighed and the pies lay on their side, those thickening turned out to be on the side. And also, so that the juice would not flow out, I rolled the cake with cherries slightly with a roll, and then covered it up. It helps, but the filling is on the side, not in the center. And to be honest, I couldn't find what I want from the set of photos even in Google. Here is a more or less option 🔗

[ledi]

ledi, Vera, your pies look very good in the photo.
Either you find fault with yourself, or more often work with the test. Then I spread my hands ....?

Sveta, in the last photo, not mine, I was looking for the ideal ones on the Internet, but mine are higher.

And for me, the last photo is not at all ideal. This is not a patty, this is a burger. A lot of dough from all sides. The main stuffing in the pie, and the dough as an addition.

The main stuffing in the pie, and the dough as an addition.

And for me

So I wrote that more or less what I want. The pie in the photo is most likely with apples, which have decreased during baking

This is not a patty, this is a burger.

That's yeah ...
Plus, the dough in the picture seems to be dense and heavy, there is such a thick crust. (It is not surprising that it sat down so tightly on the filling ... And the more airy the dough and the more filling, the less pretty my cut looks - the dough cooling after baking changes its proportions in itself, and the filling itself.))

Well, do not care, but tasty, tender and in the hands of that and look, it will fall apart from tenderness.

The pie in the photo is most likely with apples, which have decreased during baking

So the filling is not enough, the dough is thick, so nothing is squeezed under the filling. And if I put so many apples on the cake of dough patted with the palm of my hand that they crumble on the table and I stick them inside the cake while sculpting, then it's clear that under such a mass, delicate bubbles of dough at the bottom flatten.

[Lena]

Lena, Ahhh, does the amount of filling really affect the thickness of the dough. In general, the pies are already over. Probably I will not stand it and on the weekend I will practice modeling again

[Vera]

Vera, only this time, do and, using different methods of forming And then draw conclusions, which result is closer to what you want. In a couple there is more filling, in a couple there is a thicker ear, etc.

I baked this pita today.

[Babushka]

Babushka, Tatna, and your photo? Handsomely. : nyam: Pita is a pie with what by whom ?

[Irina]

Irina, Thank you! My photo. This is a bryndza cake. If you're interested, here's the recipe.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=448306.0

Girls who are interested, yesterday there was another attempt, the report is here on 2 pages https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18396.1620

[Girls]

Girls, many of us, including myself, bake sausages in dough, my task for today is to pack in yeast dough tea sausage (in "strollers", which), I will be very grateful for interesting ideas of molding ...

You can, of course, just cut the sausage into strips, like sausages, but suddenly, someone knows a more interesting way of swaddling sausages into dough) ...

[Crochet]

Crochet, it seems that sausages with nitrate above 100 degrees cannot be heated, no?

[Alevtina]

not?

Alevtina, to be honest, I have no idea ...

It turns out that you cannot bake sausages?

It turns out that you cannot bake sausages?

And cook?