Leka_s
Mistletoei love you so
Such beauty, this dough is just a miracle, I fiddled with filling and molding longer, I was just tired
Immediately I did it in double size, on dry yeast and yogurt ... excellent result, the dough is soft, fluffy cool and with dough, no need to tinker with lifts, in general, super-duper
"Morning" pies "Morning" pies
Omela
Alyona, beautiful pies! Glad you liked!!!
Sone4ka
I have never cooked more delicious and airy pies. They are perfect
OmelaThank you very much for this recipe
Omela
Sone4ka, good health!
olga0101
I want to cook your pies tomorrow and make the lingonberry filling.
Can you tell me how to do it correctly?
I will knead it manually in the morning, and bake it in the evening before going to bed, because on Friday we go on vacation - I want to take it with me))
Omela
Quote: olga0101
and make the filling with lingonberry.
Can you tell me how to do it correctly?
olga0101, I have never done with lingonberries. Look at that, maybe you can pick up something: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1053.0
Albina
Quote: olga0101
and make the filling with lingonberry.
Grind lingonberries with sugar. And I think it will be necessary to add starch so that it does not leak
olga0101
Omela, Albina,
Thank you, girls, I will do it, if everything works out, then I will unsubscribe, with photos)))
olga0101
How long can it stand in the refrigerator for the maximum time?
Will it spoil in 12 hours? that is, if I start it now, then I can bake it only after 12 hours.
Leka_s
Quote: olga0101
How long can it stand in the refrigerator for the maximum time?
Will it spoil in 12 hours? that is, if I start it now, then I can bake it only after 12 hours.
I had something like this and stood the second time .. maybe even a little longer, everything was fine ...
and in the finished form the pies stood for almost a week, it so happened that I was the only one of the eaters, but it started in a double size, and so even after such a long storage the dough was the same soft, tender and fluffy ...
love him
Thanks again, Omelochka!
Omela
Quote: olga0101
Will it spoil in 12 hours?
Olga, will not deteriorate even in 16.

Alyona,
Sone4ka
Quote: olga0101

How long can it stand in the refrigerator for the maximum time?
Will it spoil in 12 hours? that is, if I start it now, then I can bake it only after 12 hours.

I recently had the dough in the refrigerator for two days and nothing happened to it)
olga0101
Omela,
in general so ...
did it on dry yeast .. it went up very badly .. in the warmth there was no time to settle (((
I will try again, but with ordinary yeast.
Omela
Olga, So what. in the oven did not rise at all ??
olga0101
Yes, just a disaster
When I used to bake my usual, in the usual way, with ups and downs, there were no problems, but here there was no time at all ... a convenient dough in this regard, that's why I want to master it.
and so - in the refrigerator slightly, weakly rose, then half an hour in the warmth, did not move at all .. then 40-50 minutes on the sheet pies slightly increased in size.
as a result, the filling also floated away
but of course they ate such))))
what did you do wrong?
Omela
Olga, Hard to say. Maybe the yeast is expired ?? And in the refrigerator on which shelf did you keep it? What kind of temperament?
Sone4ka
The last time I made a dough for 400 ml of kefir on dry yeast is three servings. At random, I sprinkled 11 grams of yeast, previously dissolved in a small amount of kefir and sugar. In the refrigerator, the dough rose very weakly, one and a half times in total, or maybe even less, I even had time to doubt the result.
I pinched off a couple of pieces, left them warm - we could barely breathe) then I sent all the dough to the cartoon at 30 degrees and was distracted, so after a couple of hours it almost ripped off the lid for me, climbed over the top
the output turned out to be handsome, the same as on ordinary yeast.

Omela
Usually yeast is measured by flour. For 500 g of flour - 7 g of dry yeast. What brand of yeast do you have? because usually dry ones are mixed with flour. Or make a chatterbox = liquid + flour + yeast + sugar.

olga0101
I sin both on yeast and on the refrigerator.
Yeast bought the day before, not expired for sure. only the company is different, not as usual. I always take a proven saf-moment, but this time I took a "meal", there were no others.
in the refrigerator the temperature was +4, there was a saucepan covered with a film on the second shelf from the bottom. Maybe you should have put it on the lowest one? there the docha can climb, so she put it a little higher. And if you just close it with a lid, not a film, is it critical?
Omela
In the refrigerator, place it on the warmest shelf. It's just that this yeast was frozen and it took more time to rise. And unfamiliar brands, yes, dumb.
olga0101
Omela, so I was upset .... ((offensively so.
but I will try again. But I just think all the same to take raw or dry?
I want it for sure)
Sone4ka
Quote: Omela

Usually yeast is measured by flour. For 500 g of flour - 7 g of dry yeast. What brand of yeast do you have? because usually dry ones are mixed with flour. Or make a chatterbox = liquid + flour + yeast + sugar.

I made such a chatterbox. Yeast saf moment. if you need 7 grams per 500 g of flour, then I almost guessed with the proportion)
I mean, that even with dry dough came out excellent, lively He just needed a little more heat to come to life.

Omela
Olga, do not be discouraged, let it be the biggest trouble in your life.

It is better to use fresh yeast, they need less time to "wake up".

Quote: Sone4ka
He just needed a little more warmth to come alive.
Sone4ka
Quote: Omela

In the refrigerator, place it on the warmest shelf. It's just that this yeast is frozen and they needed more time to rise... And unfamiliar brands, yes, dumb.

so I think so)
olga0101
Omela, Thanks a lot for your help)
I'll try again today))
the more stuffing is left))
I hope it will work out) I'll unsubscribe tomorrow
Omela
Good luck!
olga0101
Found at home an open pack of saf moments. Should you use them? Or a new one is better? It was definitely not open yesterday)) she's probably a month old.
Omela
Quote: olga0101
month she probably.
No, well, why the second time on the same rake.
Sone4ka
Quote: Omela

No, well, why the second time on the same rake.

it's such fun - rake dancing)
Omela
aaa .. well tADY oh !!!
Leka_s
Oh, and I only do on dry yeast .. 8 gr. double rate and everything is ok ... I got hooked on this dough
olga0101, I think that after all, as a yeast plug
olga0101

They made me laugh)))
I will open a new pack)))
ElenaNar
Excellent pies turned out, wonderful dough. Thanks for the recipe.
Omela
Elena, good health! Glad. what we liked!
olga0101
Omela, in general with the report I)))
pies are good))
the first time there was a problem probably not only in yeast, but also in the refrigerator.
I don’t know where the thought came from in my head that the lower, the warmer
asked Yandex)) - says it is warmer at the top.
in the end the dough rose perfectly!
"Morning" pies
True, it did not work to spread it with an egg before baking, the daughter touched my brush somewhere))

To summarize:
the pies turned out to be cool, soft, the dough is delicious - for a sweet filling, the very thing
I kneaded with pens, maybe not good enough, but it seemed like the dough was beautiful, perforated))
I just compare my pies with yours in the photo - yours seem to me much more magnificent.
although just like you cut out circles with a glass. What is your cup diameter?
I have such malipusiks for one tooth
And the filling is still puffed out, maybe you need to learn another way of wrapping such pies?
do not tell me - maybe there is a suitable Temka here on our website?
Gaby
Omelchik, tell me, do you need to cover the pies after baking with a towel: wet or dry, so that they can be steamed?
A very interesting recipe, thanks to the girls for bringing up the topic, otherwise the recipe passed me by.
Omela
Olga, Congratulations! Beautiful pies turned out !!!!

Quote: olga0101
I have such malipusiks for one tooth
And I have such. But you can cut it out in any container, and do more.)

Quote: olga0101
maybe there is a suitable Temka here on our website?
On dough cutting, here is the topic: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1040.0.
Omela
Quote: Gabi
and after baking the pies should be covered with a towel: wet or dry, so that they can be steamed?
Vika, I never cover any pies or buns. They will steam themselves buttery.
Gaby
Yeah, I like it that no towel. Thank you! Unsubscribe as soon as I do.
Omela
Good luck!
olga0101
Omela, thank you for the reference, otherwise I just brush it off and could not find it.)))
And the pies are now in my bookmarks.
Excellent "night" dough and "morning" pies!
InnaVega
Thanks, and from me "armless", but I did it, it turned out with cherry pies. I will not show them, because they are still very clumsy of different sizes, but delicious !!!!!!!!! Who else would show how to sculpt them with "pictures". Now I will master different fillings. Thanks again for the recipe.
Omela
InnaVega, glad. what did you like!
Gaby
Oksanchik, I have a report, but no photo. Wonderful pies turned out, the dough is weak, soft. My daughter and I sculpted, the daughter for the first time learned to make pies on your test. It's just that pies are not a frequent guest here, but here it was necessary.
Omela
Vika, I am very glad that my daughter had a successful debut !!
sweetka
gygy ...
"Morning" pies
Omela
no daughter !!!!! therefore, I clean, mine, cook !!!!
sweetka
Otozh, Ksyushik, Vika is more fortunate, poor child, she does not even suspect that sculpting delicious pies is just the beginning!
Omela
: lol: As in that joke.

The first grader returns from school on September 1 and tells his parents that you didn't say that this badyaga is 10 years old.

Gaby
Svetka, +1 for the picture, my daughter and I just neighing heartily.
Quote: sweetka

Otozh, Ksyushik, Vika is more fortunate, poor child, she does not even suspect that sculpting delicious pies is just the beginning!
The child replied with a serious air that she did not mind, because she would have to feed the family ... and went into contact.

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