Marysya27
Hello everyone Again with "ammchiks", but also with a case from the series "can someone come in handy"
I baked Ammchiks for breakfast in a mini oven.
Ammchiki pies
I try to lay out the filling in accordance with the recommendations of the author:
Quote: Stеrn
I put the minced meat with a roller about 3 cm in diameter.
But there are still such cases


From little DeLonghi:
Ammchiki pies
The barrel is closer. The filling on the side "overflowed":
Ammchiki pies
Let the cakes stand for a couple of minutes. Then we return it to the limits using a spatula. Correcting the barrel:
Ammchiki pies
* You can just gently turn (put) the pie on the "escaped" barrel. And the "escaped" filling will return to its place:
Ammchiki pies
And to minimize the "escape", you can use the advice of the author of the recipe and lay out the filling with a "dotted line":

Quote: Stеrn
... will not crawl out ... put the filling not with a continuous roller, but leave small gaps.

Svetta
Marysya27, why do you have all the pies with open barrels? You cut them, don't you saw with your hand?
Marysya27
Svetochka, saw here after the "cut":
Ammchiki pies
I think the barrel opens up because:
M. b. too much the same fillings and / or tightly laid.
And also slicing apples. Long stripes fall partially on the seam line (a little visible in the photo).
Fruit (sweet) filling is more active when baking. With potatoes "ammchiki" are more pies than rolls.
Svetta
A strange shape after "sawing" by hand, my edges are completely different, almost completely closed, look at my photo before baking. I make them look exactly like Stella's.
And you put a lot of fillings, even a lot. Well, if you like to bake this way, then it's good.
Marysya27
Quote: Stеrn
There should not be a lot of filling. This is the optimal number. Pile up more, blame yourself. I give you my honest noble word that the pies MUST burst.
Svetta
Quote: Stеrn
Boil 1 kg of beef, scroll through a meat grinder with raw onions and a couple of cloves of garlic and season with a large amount of fried onions (along with the oil on which the onions were fried).
From 1 kg of beef after cooking, approx. 600-650 g of meat (storaz tested), plus approx. 150-200 g of onions, total 800 g of filling for SIX rolls! 800: 6 = 130 g.
I put the fillings on 1 roll 150g, in my opinion this is the optimal quantity for cutting the pies and the filling does not come out when baking.
Marysya27
svetta, SvetochkaThank you for your responsiveness and participation. I will definitely try and "heap" less. We asked for more fillings. So I was glad to try. Therefore, rolls
I also boast about pies
Svetta
Marysya27, and still a mystery to me, how are you so sawing pies. Uncover the secret.
Marysya27
Svetochka, as understood, and "saw" I dip the edge of my palm in flour and saw "up and down" (relative to the roll) slightly pressing
Antonovka
Marysya27,
Well, "up and down" is not a "saw" at all, for me the "saw" should be "back and forth"
I'm all going to make these pies - I'm studying technology Therefore, I have a stupor
Marysya27
Antonovka, Lenochka, "up and down" is:
Quote: Antonovka
"back and forth"
along the cutting line (perpendicular)
According to the precepts of Ostap Bender: "Saw, Shura, saw ..."
Svetta
Well, that's the answer. Marysya27 does not cut the roll, but presses it in height, which is why this shape of the pie and such open sides. I just saw how he thinks correctly Antonovka - with the edge of the palm (more precisely, with the edge of the little finger), I make sawing movements back and forth with simultaneous pushing in height.
Marysya27, have you ever seen sawing with a saw? so I do it with my hand and Stella describes it exactly like that.


see from 3 minutes, saw with hand parallel to the table

Marysya27
svetta, Svetochka, namely the "saw" "Up" along the perpendicular line (i.e."forward") and "down" ("back") along the same line, and not "from table to table"). The cut is parallel to the table surface with light pressure.
And she sawed the logs with a real saw, helped my grandmother.
Svetochka, thanks for the details. It's so nice to feel the friendly support and care. And always be sure that they will help, prompt, direct and correct in all possible ways This is worth a lot Thank you
Svetta
Marysya27, but if you saw correctly, then I will not eat in any way, why do we get absolutely different results ???
Marysya27
svetta, Svetochka, I will not abuse the filling next time, we will see and compare even then. I think it's her
mowgli
And I can't cut .. well, I can't .. I really did it 2 times .. I'll try again, of course. but I want beauty
Marysya27
Hello everyone
"Ammchiki" today
Ammchiki pies


"Ammchiki" with potatoes, spread:
Ammchiki pies
Smaller fillings this time:
Ammchiki pies
Ammchiki pies
No smear:
Ammchiki pies
With meat (dough piece 20g):
Ammchiki pies

Svetta
Marysya27, well, already closer to the photo of the original! I do not want to say that this is better, I just personally like it better. They are closed and so pretty!
And another secret from me: immediately after baking I spray the pies with plain water from a fine spray. Flour is then not visible, the surface is beautiful, almost glossy. Well, I practically don't use flour when cutting, so I don't have flour on pies.
optimist
And I don't understand the molding method.
Marysya27
svetta, Svetochka, thanks for the secret and words of approval
Lenusya, and what exactly is not clear? At first, when I was going to do it for the first time, it was not clear how to arrange the filling. Spread immediately with a "roll-cylinder" or evenly distribute over the dough (as for a roll). On page 6 I found the author's answer:
Quote: Stеrn
I put the minced meat with a roller about 3 cm in diameter.
Quote: mowgli
... I can't cut ...
What doesn't work? The process itself is not clear, or the result is not happy. If the result, then you can try with the dotted spreading of the filling
OlgaGera
I still can't make up my mind on pies. I cook such a meat filling, but not for pies.
There is no one.
And who cooked amchiki with cottage cheese? The husband only recognizes cheesecakes or with jam. And then, 2 pieces will eat hot, and the rest ...
Bijou
Quote: svetta
Marysya27, but if you saw correctly, then I won't taste it, why we get absolutely different results
Because the proportions of the layer of dough are different.)) As a result, your roll is long and thin, the pies are divided so that cutting line is the narrow side rectangle / patty. And at Marysya - on the contrary, the cut is a wide side.

Therefore, your filling will expand there (inside the dough), plus the "wound" from the cut is small, and it is easier for the Marysine filling to fall out, because the operating seam turns out to be large, and the length of the pie is tiny. But plump. Mm?)
Marysya27
OlgaGera, Lelka, just for days I'm going to try with cottage cheese. The author wrote that you can do with almost any filling. I almost write, because there was no mention of jam and berries.
Quote: Stеrn
I never do it with a wet filling.
kuzea
Marysya27, With this cutting, these pies are best cooked with a thick (dryish) filling so that there are no leaks in the side seams where we do "sawing"
Zeamays
Quote: svetta

Sveta, I didn't understand your smiley.
Yes, I am interested in reading you and I dashed off the answer Bijou, like I also understand something
Then I looked at the photo again and politely deleted the message,
I also found out that I saw the wrong way
Svetta
I recently took a picture of half a roll, which I divide into 5 pies.
Ammchiki pies

Sveta, I didn't understand your smiley.
Marysya27
Quote: kuzea
With this cutting it is better to cook these pies with a thick (dryish) filling,

Zeamays, Svetlanka, here is the option without ""
Quote: Tatjanka_1
Here everything is about pies, and I took Stella and made a roll with poppy seeds out of your dough:
Ammchiki pies
We liked it a lot, FEEL
Quote: Gabi
and the second half was made in the form of 3 rolls not sawn with an apple - endakie strudel. The dough is soft, pleasant to work with and very tasty when baked, it goes well with the taste of apples.
And here is another author's answer about the reason for the open barrels:
Quote: gorgo6a
And it turned out like this.
Ammchiki pies
Quote: Stеrn
Delicious pies! And they burst because the fillings are too much.
Rita
Girls, do you have heartburn from these pies? Do you prepare dough according to the recipe? I did it twice strictly according to the recipe - horror, what heartburn was (((.
Sawed, by the way, with her palm and the pies were perfectly glued up.
Svetta
Rita, I have been baking these pies to different people for several years and have never heard of such a problem. Probably, these are your individual stomach problems. Although my husband has an ulcer and pancreatitis, he never complained.
Marysya27
OlgaGera, Lelka, I also found the author's answer about the curd filling:
Quote: tatulya
What do you think will be tasty with cottage cheese too? Cottage cheese with sugar and a little sour cream - so you need to make the filling?
Quote: Stеrn
Of course, it will be delicious with cottage cheese too!
Only I would not add sour cream. If only the cottage cheese is very, very dry, I would add just a little. Cottage cheese, sugar, vanilla sugar, an egg! More raisins can be added.
Quote: tatulya
Made a filling from cottage cheese. The cottage cheese pies looked like cottage cheese pancakes. Mom liked it. She says taste and color ... And Granny says they are very satisfying.
Another opinion:
Quote: donpedro-1
The pies are awesome! I did it with potatoes, it turned out to be beautiful. But with cottage cheese flowed (((as with frozen cherries ((But the dough was saturated with juice, so one inconvenience - I had to lick my fingers)))
RitochkaThe pies were tasted by relatives and acquaintances with different "bouquets" of digestion features. No complaints were received. Only requests for "continuation of the banquet"
Can I change the oil? Or halved with vegetable?
There was also such a version:
Quote: gorgo6a
And it turned out like this. The yeast was dry. Instead of margarine, I put in odorless sunflower oil.
Ammchiki pies
I haven't tried it myself yet. The time will come for him - fasting is coming soon.
Or maybe it's the filling, not the dough?
Well, there is such a way out:
Quote: Darik
And I wonder if the "sawing" molding method is suitable for pies according to other recipes?
Quote: Stеrn
The method of cutting pies can be applied to any dough, of course.
OlgaGera
Marysya27Thank you very much That's why I was interested. I think with cottage cheese - then roll
Marysya27
OlgaGera, Lelka, "the poet's soul could not bear" "Ammchiki" with cottage cheese:
Ammchiki pies
Everything turns out fine with the curd filling And delicious And nothing flowed, and did not flow out


Homemade cottage cheese, not wet. I added in parts, blunt - did not weigh. I think you can focus on the required weight in the author's version. + 150g raisins (just washed and dried with a towel). + 2 bags of vanilla sugar and tbsp. l. sugar (to taste: you can do more, and not add at all). + 2 eggs (medium). + 1 tbsp. l. decoys.
For some reason, the photo darkened a lot, but the consistency is visible:
Ammchiki pies

Quote: Stеrn
Even if the dough does not require this, it is necessary to dust it a little with flour when rolling. If you do not do this, then it is very difficult to cut the dough into pies.
When rolling, the dough was dusted with flour. It was impossible to do without flour at all.
Barrels after "cutting" dipped in flour and then greased before baking, along with the top of the pie, with an egg.
By "saw cut". I liked the result more when I "sawed" the roll, first in half, and then from the line of the middle "cut" to the edge. It turns out more evenly both in shape and in the distribution of the filling.
The result is slightly different if you "saw" from edge to edge.
More. It is possible to "saw" (with the right hand): holding (fixing) the sides of the roll with the fingers of the left hand near the "cut"; or just "saw" (no support). Some excellent cuts are obtained.
Here's the total. 2-part:
Ammchiki pies
And one more:
Ammchiki pies
The resulting sidewalls:
Ammchiki pies
Ammchiki pies
Most open:
Ammchiki pies
Cutouts:
Ammchiki pies
Ammchiki pies
Something like this

OlgaGera
Quote: Maryya27
"Ammchiki" with cottage cheese:
Awesome!
Yeah, there is cottage cheese, it's up to little ...)))





I baked, but I will not show
The curd became liquid liquid. Added decoys.I wound it with a roll and baked two bast shoes)))))) And the cottage cheese has gone somewhere ... you can't even see ...
Marysya27
OlgaGera, Lelka, do not worry. Cottage cheese, I suppose, shop? Although now the "craftswomen" have appeared


Homemade cottage cheese:
Ammchiki pies
Store cottage cheese:
Ammchiki pies
* Both options with egg only. No semolina or starch

Quote: OlgaGera
And the cottage cheese has gone somewhere ... not even visible ...
There were also such options. If anything, then this pita with cottage cheese Was ...
Ammchiki pies
Yes, yes, and not with a curd mass, but with good store-bought curd (from a magician or a magician, probably)

OlgaGera
Shop, although once I baked pitu with the owner, and the result is the same.
Layers of cottage cheese are designated raisins)))))))))))))))))))
Marysya27
Greetings
Double with cottage cheese
Ammchiki pies


Cottage cheese with cherries + vanilla sugar + eggs:
Ammchiki pies
Laid out "dotted line":
Ammchiki pies
Ammchiki pies
Ammchiki pies
Ammchiki pies
Ammchiki pies
Ammchiki pies
Ammchiki pies
Ammchiki pies
Ammchiki pies

optimist
Marysya27, baked in the oven or in the Princess?
Marysya27
Lenusya, these are in the oven. From the Princess the next "brags" will be
Lerele
Uff, did. One pie is just sawn, the second is also pinched, it is more beautiful
Linadoc filling
Ammchiki piesVegetable jam "Healthy yummy"
(Linadoc)

Ammchiki pies
Zeamays
Quote: Maryya27
Cottage cheese, I suppose, shop?
It happened to me too, the cottage cheese dissolved almost completely.
And I noticed that the cottage cheese "disappeared", in the composition of which, along with the fermented milk, there was still a "bacterial" leaven, that is, actually cheese.
And if in the composition only "the leaven of pure cultures of lactic acid microorganisms", then the cottage cheese was perfectly preserved, something like this ...
Marysya27
Lereleyushka, I haven’t experienced this filling yet. Thank you "Ammchiki" are good! According to the canon
Zeamays, Svetlanka, thanks for watching, you have to take a closer look and try.
Marysya27
Hello everyone
What I wanted to write. Half of the norm of the dough for "ammchiks" was transferred from the freezer to the refrigerator. Hands reached him only a day later. With the dough, everything With "ammchiks" too:
Ammchiki pies
Marysya27
Hello everyone
We've got a shy girl here with outstanding results
We tried their best as a hostess Irochka and Gemlux tabletop oven
Quote: Swan-Seagull
Today I baked ammchiki with cottage cheese. Part turned out badly - they "exploded" with cottage cheese
Ammchiki pies
And these turned out to be pretty
Ammchiki pies
I really liked the layering of the yeast dough
Ammchiki pies
the pies are very tender and a little crispy! Help yourself!
Marysya27
Hello everyone. Today I am for a long time "Ostap suffered ..." "Hovaysya !!!"
When I read the topic of the recipe for the first time, two splinters of non-standard versions hooked and sat down:
Quote: Winter
Here are my pies! Very tasty, although I did it in a lean version.
I replaced milk with water (Christmas Lent).
Quote: SvetaOdessa
Tell me, can these pies be adapted for sourdough? Has anyone tried it?
Since now, among loved ones, some have fasting, others have a diet, and still others enjoy life in all its tastes, then a field for experiments has opened up.
therefore


Dough for lean "ammchiks" with sourdough
Leaven:

Ammchiki piesSourdough "The Simplest"
(Marysya27)

We take:
210g sourdough
100g water
100g flour
We mix. Cover it tightly with a bag. We leave for 6-8 hours.
Add:
80g water
1-3st. l. sugar (or fructose) + 10g vanilla sugar
0.5h l. salt
200g plant oils
Flour according to the recipe 510g. I have in this version of the test - plus 100g.
Kneaded on the program HP "Yeast dough". I covered it with a bag. I put it in the refrigerator overnight.
In the morning this picture:
Ammchiki pies
It came up quite a bit.
She covered it and left it at room temperature (24 °) for 4 hours (maybe a little more), until it doubled:
Ammchiki pies.
A small amount (stripe) of rast was observed along the test contour. oils.
* As in the biscuit from Irochki-vernisag after the refrigerator.
Once again, a short batch. And then everything is as always. She rolled it out in flour. "Sawing" in this version is more convenient and accurate without flour.
* It is most convenient for me to cut with that part of the edge of the palm, where the junction of the palm with the little finger.
I didn't lubricate it with anything. (You can, of course, with sweet tea leaves.)
The dough turned out after baking closer to sandy, very tender and tasty. Distantly similar to the original. Mine was perceived as different, but everyone also really liked it.


A variant of lean ammchiks, leavened with sourdough and with a dietary filling (for diabetics) performed by the Gemlux desktop oven:
Ammchiki pies
Ammchiki pies
Lean sourdough dough + liver pate:
Ammchiki pies
Ammchiki pies
Prescription dough + dietary filling, made from Samsushenka, Dear and beloved Smuglyanochka
Ammchiki pies
Ammchiki pies
This time
A variant of the dough according to the recipe, but butter (or margarine) 50 × 50 with vegetable oil. Flour went 50g more than in the recipe. The finished dough is similar in taste to the original, but still slightly different. Also delicious. The elder Princess has already tried here
Sausages in dough. The top is oiled with an egg:
Ammchiki pies
Ammchiki pies


Ammchiki pies
Ammchiki pies
Ammchiki pies
Ammchiki pies
Baked: 15'On + 10'Off + 5'On + 5'Off
Ammchiki pies
The double is no longer in full force
Ammchiki pies


And "ammchiki" with apples (dietary option). The top is oiled with an egg:
Ammchiki pies
Ammchiki pies


Layer size +/- 40cm by 20cm. A full teaspoon of fillings. Expand, stepping back from the edge cm 3:
Ammchiki pies
Then to wrap (fix, "gather in a heap" stuffing).
Ammchiki pies
If the filling is not crumbly, then you can step back from the edge less.
Ammchiki pies
* I have Golden apples without sugar. Slightly cooked (warmed up) with starch (about 3 tablespoons of starch for 500g apples + 10g vanilla sugar)
As in this recipe, I just tried it without sugar:

Ammchiki piesFruit filling for pies
(ang-kay)

I have Golden apples without sugar. Slightly cooked (warmed up) with starch (about 3 tablespoons of starch for 500 g of apples + 10 g of vanilla sugar).
From two pieces of dough:
Ammchiki pies
* According to the recipe, the prepared dough is divided into 6 parts.
After baking: 15'on + ​​10'off + 5'on + ​​5'off
Ammchiki pies


For now I'm sorry, if anything
Accomplishment
"Osya and Kisa were here."
Marys, tell me a few words about filling for diabetics, please! It looks very enticing!
OlgaGera
Marysya27, wow !!!
Quote: Maryya27
Dough for lean "ammchiks" with sourdough
and
Quote: Maryya27
A variant of lean ammchiks, leavened and with dietary filling (for diabetics)
You need a recipe!
Please
Marysya27
OlgaGera, Lyolka,
Kise, Lenochka,


Lenochka, in the last 2 paragraphs of the previous message:

Quote: Maryya27
I have Golden apples without sugar. Slightly cooked (warmed up) with starch (about 3 tablespoons of starch for 500 g of apples + 10 g of vanilla sugar).
Maybe: apples + fructose; apples + fructose + 1 tbsp. l. starch + vanilla sugar. You can also just apples + vanilla sugar, but then the filling will look like welded:
Ammchiki pies
Apples "Semerenko" are also possible, just not hard green and not sour. In general, I cook with different varieties +/- suitable, except for "loose" ones. With moderate consumption, it does not affect sugar. Though not 100℅ of what is allowed. The filling fits more in a samsy pie. Although this version of the brownie is very, very small, there is a lot of filling. Sometimes I add, just a little, t / s flour to the dough. Spelled is added in the version with sourdough.

Marysya27
Hello everyone Recipe Test in Little Princess (Tortillas)
Ammchiki pies
A variant of the test in which butter (margarine) × rast. oil / 50 × 50.
Filling: stewed cabbage, egg, herbs, fish. The top is oiled with an egg:
Ammchiki pies
Ammchiki pies
More in the topic about Tortilla
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=471402.0
Forming "extreme" cakes


Here is an "ammchik" with one side open:
Ammchiki pies
Raise the top layer:
Ammchiki pies
We pinch the bottom:
Ammchiki pies
Ammchiki pies
We fill the seam under the bottom of the barrel:
Ammchiki pies
Pull up slightly and lower the top layer:
Ammchiki pies
We turn it under the bottom:
Ammchiki pies
Turns the bottom up and pick up (plant) the edge:
Ammchiki pies
We pinch gently, smoothing out irregularities:
Ammchiki pies
Turn over. And we get a "not extreme" pie:
Ammchiki pies
The sausage in the dough is the same. Turn the "belly" up:
Ammchiki pies
We pinch the edge. And we lay it in folds:
Ammchiki pies
Turn over
If the open flank of the extreme pie is more or less even, then just pinch it and turn the seam under the bottom. Or "file down" and hide the "tail".

Swan-Seagull
Allusechka! Thank you very much for the master class on forming "extreme" pies! Whatever you undertake, you bring everything to perfection! Well, the partisan is still the same: I just saw that you boasted for me here! You have the right - you are my teacher, and a good teacher always shows the success of his students!
Well, if such a booze has already gone, - I'm sorry, I really was modest, this is my first experience with Ammchiks (I call them yum-yummies). And huge salvation to the author of these yum-yummies! a stunning success in our family!
Marysya27
Hello everyone
Today with mini "ammchiks":
Ammchiki pies


I needed something quick for a snack at work
u figure it out. One piece (1/6 part) of dough lay in the freezer. Thawed it in a micra. + there was about 270g of cottage cheese. From 1 part, 8-10 brownies are obtained. It will not be enough. Divided a piece of dough in half. She rolled each one:
Ammchiki pies
And the "ammchiks" are already 18 In Princess of them, with a greased top:
Ammchiki pies
Distances 10 'and 20' for baking from cold.
While I was shifting, I didn't see two things
Ammchiki pies
Ammchiki pies

Quote: Swan-Seagull
And a huge thank you to the author of these yum-yummies! a stunning success in our family!

Irochka, thanks for the stunning support of the "partisan movement" Your modesty is not inferior to the skill of "Ammchiki" well it turned out "it's a sin not to boast" what

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