"Morning" pies

because the family will have to feed

MALADEC !!!

... and got in touch.

MALADEC !!!

Boys also help before: girl_pardon: 12-13

About the boys also help

- Mom, will you buy me a fishing rod?
- Yes, son, I'll buy it. And a fishing rod, and a boat, and friends of alcoholics ... So that everything was, damn it, like dad!

[sweetka]

sweetka, Fuligan !!!!

Mistletoe, thanks for the delicious pie dough. With cabbage, of course, I immediately baked it, delicious. But then, on the basis of this dough, I baked a summer cake with raspberries and currants. Fine!! The best thing is that I mixed it on Wednesday night, and then bake a pie every night. This is today's

🔗

Tell me, please, yesterday in a bread maker I kneaded this dough on fresh yeast on the "Dough" program. The dough came in a bucket and I did not crush it, just like that in a bucket and put it in the refrigerator overnight. In the morning, the dough almost crawled out of the bucket, when I blamed the dough, I smelled a slight alcoholic smell, the dough itself seemed heavy to me, I didn’t feel airy. Now I put it to fit a little in a bowl. Is this how it should be or has it fermented me? I don't know what to do next to try to bake pies or not?

Since time was running out, I decided to bake pies. The dough stood warm and became softer and more airy. I baked pies, but I smell a slight alcoholic smell from them. Again, I want to know if this is how it should be or my dough was fermented (maybe I should have taken dry yeast, not pressed and instead of kefir I used "sour" from sour homemade milk). The pies themselves turned out to be very airy.

[Omela]

OmelaThanks for the recipe. The pies turned out to be delicious and soft. But, perhaps, because she decided to warm the oil in a micron, and she herself melted it completely. The dough was very shriveled when I cut circles out of it. And the first pies were only able to mold the size of a dumpling. Then I had to put the filling on one circle, and cover the other on top. I baked pies almost for the first time, I am a novice pastry chef. I just bought a bread maker (Panasonic 2501), you can clarify what it means to knead with heating, and to what thickness to roll the dough. ... I will train, and then to the Giraffe - for glasses.

I baked pies, but I smell a slight alcoholic smell from them. Again, I want to know if this is how it should be or my dough was fermented (maybe I should have taken dry yeast, not pressed and instead of kefir I used "sour" from sour homemade milk). The pies themselves turned out to be very airy.

oh, it's sad that the pies smell like alcohol. Fermented the dough. Perhaps the yeast itself was thermonuclear and it was necessary to greatly reduce its amount. In general, pies are tastier on sour and live yeast. My advice: if you have little experience with yeast dough, take any Omelkin recipe, but do not deviate from the original source a single gram! It will turn out - this time. It will turn out to be drop dead tasty these two. :-)

[sweetka]

sweetka, thanks for your advice, I will take it into service for the future. Yes, you have correctly noticed, there is little experience with yeast dough, more simple cakes and cookies are obtained.

Xenia, for me Omelkin's nickname and for several other girls is like a quality mark. I always bake without fear that it will not work out. But for the first time I strictly adhere to the recipe. Well, I try, anyway. so if you want to be on you with yeast dough - Omelkin recipes are the right choice.
Now swear to tell only the truth! How much and what kind of yeast did you put into the trust?

Ksenia, your mistake is that you let the dough rise and only then put it in the refrigerator. Of course, the dough is fermented.According to the recipe, the dough must only be kneaded and immediately transferred to the refrigerator. It turns out the so-called cold fermentation.

[Deva]

Deva, Elena, I'm glad that I liked the recipe.)

[Omela]

Omela, I think about everything your my pies
Tell me, how long should the correct batch take? considering that I was kneading the dough by hand?
I think maybe I still have a dog buried here.
all so they turned out well, not at all the same as in your photo, although very tasty.

[Lёlik]

LёlikOlga, so that the dough does not shrink, you must first divide it into the required number of parts, round each part and leave to rest for 10-15 minutes. And only then roll it out.

[olga0101]

olga0101, Olga, I have never kneaded with my hands. By time in HP the Dough program lasts 30 minutes. So figure it out, you need no less hands.

Xenia, for me Omelkin's nickname and for several other girls is like a quality mark. I always bake without fear that it will not work out. But for the first time I strictly adhere to the recipe. Well, I try, anyway. so if you want to be on you with yeast dough - Omelkin recipes are the right choice.
Now swear to tell only the truth! How much and what kind of yeast did you put into the trust?

I did everything strictly according to the prescription only in a double dose, that is, I took 16 grams of pressed "Kryvorizkiye drіzhdіv". The "Dough" program lasts for 1 hour and 30 minutes, so I think that there was still an error, as Omela points out, that I "let the dough rise and only then put it in the refrigerator." Looks like I didn’t correctly interpret the cooking technology. We ate the pies, no one except me suspected anything, and also treated the neighbors. I hope this is not fatal. I myself ate a couple and now I am worried, as we expect an addition to the family.

There is not much to worry about here. The dough that has fermented simply does not rise when baking, and the pies may have an alcohol pin. That's the whole difference with the non-fermented, of course, the mistake is that after the kneading, you let it warm.
On the Dough HP program, it sausages for 30 minutes and defuses it for an hour. So after 30 minutes, you need to take it out and send it to the refrigerator for cold proofing.
Kryvyi Rig thermonuclear yeast. When you need 40 grams of yeast, I can put 35 grams, and even 30! They are very strong. So 12-13 grams would be enough for you.
Do more, it will be divine

[olga0101]

olga0101, Olga, I have never kneaded with my hands. By time in HP the Dough program lasts 30 minutes. So figure it out, you need no less hands.

Aunt Melia, why are you scaring the people? ) not everything is so tragic. I kneaded with my hands. 15 minutes maximum. Just so that the products mix well with each other. Cold fermentation is so wonderful because it is in itself, natural, i.e. by making it soft and fluffy. To do this, you do not have to beat the dough in a frenzy for 50 minutes on the table.

[sweetka]

sweetka, Omela, Thank you)))
I still thought)) oh, another mistake))
But whoever is not mistaken does not eat delicious pies ;-)

sweetka, thank you very much, reassured. As the saying goes, I don't remember where "A negative result is also a result." Of course I will try again, I still want to fill my hand and make friends with yeast dough. Thanks to your detailed explanations, many will not step on the same "rake" as me.

Xenia, a negative result is when a masterpiece flies into the bin. And when he was crushed and the catch was not noticed - this is a positive result! :-) now the main thing is to bring it to perfection ;-)

[Omela]

Omela,

you must first divide it into the required number of parts

And on the first page with the recipe, in the photo, there is a single layer with cut out circles .... Or is this a tip for beginners? And what is the approximate thickness of the dough should be.

And on the first page with the recipe, in the photo, there is a single layer with cut out circles.

Oh sorry. I'm just too lazy to cut it out with a glass, that's why I improved the process.

And what is the approximate thickness of the dough should be.

Thickness to avoid tearing when forming pies.I never measured with a ruler. Just decide what size you want pies 50-60-70 g and proceed from this.

I never measured with a ruler. Just decide what size you want pies 50-60-70 g and proceed from this.

Well, yes, well, yes ... with weights it will be more convenient

I will train .... They are delicious !!!

I'll track you down here too!
I love cold fermentation lately. It seems to me that such products do not get stale longer, what do you think, Metressa?
by test. as ordered, she did not add flour, although she really wanted to. but when molding in the morning, the dough was very sticky to my hands, but I don't. Next time I will add 20 grams of flour. Although there was a plus: even the dough pieces were weightless, and when the buns were baked ... mmmmmmm ... creamy sunset clouds on the plate. THANKS!
PS: I love you, ugly!

[Svetka]

Svetka, what chubby turned out !!!! Glad you liked!

such products do not stale longer,

yy)) theoretically - yes, but practically - there is no way to check, they are not stale.

yy)) theoretically - yes, but practically - there is no way to check, they are not stale.

both theoretically and practically
5 days our pies lived in the refrigerator, you will warm them up in a micra and like from the oven, plump, soft
We also have pies today

[Alyona]

Alyona, wow, what a beauty !!!!

Girls, from you toko tell me the truth! don't feel sorry for me! Does the dough only stick to my hands when molding?

Girls, from you toko tell me the truth! don't feel sorry for me!

Not only you, dust the table a little and everything is normal
And yet, I like to cut the dough right out of the refrigerator more,
it then looks like plasticine and is more obedient,
and if it warms up, then later, after rolling, the cakes shrink back

seed seed! They can be tavo just right from the refrigerator ... with a knife - chick! or pens ...

I would even say, it is not possible, but it is necessary ...

In-so .. semensemenych, the recipe says so !!!! Roll out immediately from the refrigerator ..

it was written ... there, it was written on the fence too! I was delighted to walk over the fence - but there is not a fig. Now I don't really believe what I have written! well, stupid, stupid, I admit

Smari at mnu !!!

Yes my general!

Thanks for the recipe! I used to make dough in the refrigerator according to Natalia Tikhonova's recipe (as I found it in a search engine). It turned out to be good fried pies. I liked this option that a) you can bake in the oven. It comes out more useful. b) kefir is where to apply. The dough is soft and tender. C) fast !!! The biggest plus for me.
Next time, I will slightly reduce the amount of sugar and bake pies

[Svetlana]

Svetlana, glad you liked it!!!

[Omela]

Omela, thank you repeatedly for a wonderful recipe and a sooooo convenient cooking method!
how not to remember your favorite movie, watch 42:25, don't know how to cut ...

[Tatyana]

Tatyana, glad that you like the recipe! And thanks for reminding me of the wonderful movie.

The pies turned out to be crazy !!! I baked for two days in a row)) On the first day, half a portion, the second - already a double)
Mine with apples, to the tea for a sweet soul!

Thanks for the recipe!

[Irina]

Irinawhat delicious pies! Glad you liked.

Omela, thanks for the recipe! The pies are very tasty, only they turned out to be not morning ones, but evening ones. Some of them were fried, and the rest are here:

The daughter said that these were the most delicious pies she had eaten.

[Irina]

Irina, what appetizing pies and rolls !!

[Omela]

Omela, Hello! Thank you so much for the recipe for pies! Conveniently, the dough is fermented in the refrigerator. I have baked it twice already, kneaded by hand, kneaded for 15 minutes. The first time I did it with butter, the second - with chicken lard and vegetable oil. The pies turned out to be very tasty, very fragrant and VERY soft (though not as fluffy as yours). The filling is potatoes with feta cheese.





The second time, the dough stood in my refrigerator for a day, rose much better and the pies turned out to be much more magnificent. After two to three days, even from the refrigerator remain soft. Thank you, Omela!

[Galina]

Galina, you have gorgeous pies !! Glad you liked. I would not mind a couple.)))