* Anyuta *
Quote: vedmacck
Did I miss something? What is this?
Quote: Divna
no where? show ...

look at the composition of the dish ..
vedmacck
* Anyuta *, and I looked at him today ...
Tumanchik
This is our answer to Chamberlain, or how they wrote a letter to the Sultan in Minsk .... Have you seen the date on the photo? Jan. 7!!!!! You haven’t even had time to think about fungi, but I’m already - here you go! And moreover economically so - I spend on hats! And frozen with me. Give your dried ones - I'll cook this for you !!!!!!
Angora
Girls, I can't find anything here or on the Internet. Tell me.

I am looking for a recipe for puff yeast dough with rye flour. Maybe someone makes such a dough? The proportions are of interest.
celfh
Angora, I found this recipe

Cooking classic flaky unleavened dough (I did it both from rye flour and millet. All the same, rye flour goes better into yeast dough. But still delicious!
500 g of flour (rye or wheat), 360 g of the highest quality butter (not amateur, not peasant), 1 raw egg, 1 glass of kefir, 0.3 teaspoon of salt.

The process of preparing this dough includes three stages: kneading the dough, preparing the butter and processing the dough with butter. From flour, eggs, kefir and salt, knead a homogeneous viscous elastic dough, cool. Add a small amount (1-2 tablespoons) of flour to the butter and knead it slightly, but do not grind. The oil must be plastic and pliable.
Roll out the dough in the form of a square, put butter in its center, wrap it with dough in the form of an envelope, gently pinch the edges (no flour should get into the seam), then gently roll out the dough in the form of a rectangle, connect its opposite ends in the middle, pinch them again, Fold the dough in half and place in the cold for 30 minutes. After that, roll out the dough again in the form of a rectangle, but already in the opposite direction, in the middle, connect the opposite ends of the dough, gently pinch the seam, fold the dough again so that the seam is on the bend, put it out in the cold for 2 hours. Then roll it out again, fold it in four, put it out for 20-30 minutes in the cold, and then mold it. ... It must be remembered that every time, before starting to roll out the dough again after the next cooling, it should be turned 90 °, then physical efforts will be evenly distributed in all directions, it is extremely important that the dough does not "get tired". The alternation of rolling, folding (ie, lamination) and cooling with "rest" of the dough ensures high quality of the dough, layered structure of the baked product, and its excellent taste. The real classic unleavened puff pastry is the most laborious, it is not for nothing that only men performed this work in the old days.

Angora
celfh, Thank you. Good recipe. In my opinion, he even came across to me. But it's just flaky. And I thought of a yeast puff.
The nearby supermarket sells delicious rye puffs. We'll go broke soon. )) Therefore, I want to try to reproduce at home. ))
Tumanchik
Quote: Angora

celfh, Thank you. Good recipe. In my opinion, he even came across to me. But it's just flaky. And I thought of a yeast puff.
The nearby supermarket sells delicious rye puffs. We'll go broke soon. )) Therefore, I want to try to reproduce at home. ))
Try mine hereJust take rye flour. The beer will need to be increased slightly.
Tumanchik
Quote: mikhaska

tumanofaaaa, Irisha!! And not only "fermented cabbage tight ", and the crammbambulist a face, and a pollen whiteness ... Everything that has completely disappeared in the Belarusian cuisine!
And thank you for the recipes!
Irisha, how do you like Krambambula? Choi then you stuck an effective review? And where is the photo? Are you in the photo?
Mikhaska
Exactly! The photo must be shown without fail! Something I have gone wild in front of you, dear!
Only, you know ... such a cookie ... I have it in a bottle of rum with a label. Pour it into a decanter for a while?
Probably, as she is to us, I'd rather tell you about the topic.
Tumanchik
Quote: mikhaska

Exactly! The photo must be shown without fail! Something I have gone wild in front of you, dear!
Only, you know ... such a cookie ... I have it in a bottle of rum with a label. Pour it into a decanter for a while?
Probably, as she is to us, I'd rather tell you about the topic.
Here I am pleased - thanks! And thanks for taking the trouble! And then there is only pole dancing! And to rambambulate ...
Sesame
Who knows? Tell me the recipe for Soviet muffins for 16 kopecks, how many different ones I tried all dry, and that one was fat
Gasha
Sesame, Marina, Cupcake "Soviet" from Bugs
Sesame
Thank you very much: rose: I will definitely TRY
IvaNova
virgins need help
heiress (third grade) puzzled suddenly with a school project about healthy eating
you need to make a healthy dish, take pictures of the process and the result, draw up a recipe
it seems like the student should cook
I would like the dish to look creative, but apart from the sallow salad with tomato mushrooms, nothing goes to the sick head
and it must be done today (there will be no time tomorrow)
Vasilica
IvaNovamaybe this is try.
Jouravl
IvaNova, see some of the recipes with a steamer. Choose colorful vegetables, frozen, in a double boiler and make a yogurt-based herb sauce with pine nuts. You can add any curly pasta with them. Make a salad.
As an option
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=393994.0
V-tina
You can try to peep at Alexandra's, I saw interesting recipes from her
Allegra
IvaNova, we with our (same) heiress would bake cakes with c / z flour (flour, water, salt) in a dry frying pan (like lavashiks), then the cakes are folded in half, inside a lettuce and a couple of slices of low-fat cheese. FSE! An excellent, healthy snack is ready.
Admin
Quote: IvaNova

virgins need help
heiress (third grade) puzzled suddenly with a school project about healthy eating
you need to make a healthy dish, take pictures of the process and the result, draw up a recipe
it seems like the student should cook
I would like the dish to look creative, but apart from the sallow salad with tomato mushrooms, nothing goes to the sick head
and it must be done today (there will be no time tomorrow)

Healthy eating and affordable recipes I cook in a double boiler, I was convinced that healthy can be tasty))
lenna
Girls, help out! I want to put bread in which I need 2 tsp dry yeast saf moment. They suddenly ended. There is a pressed and saf moment for pizza. What is better and how much to take? SOS!
vedmacck
lenna, pressed perfectly replace dry ones.
About yeast - discussion, exchange of experience
Read here.
gala10
lenna, I translated the amount of yeast here So.
lenna
Thank you! Clear! 1 tsp dry is 5.5 g pressed!
Arka
Hello everyone!
Please send me to the recipe for stewed cabbage, be sure to crunch (!), That is, it is not the color that is important, but the degree of stew, or rather, not stewed. In bent! I didn't even understand what I had written.
I will do it either in a cartoon or in a short movie.
Chamomile
Arka, vegetables always have a lot of liquid. It seems to me that this is a feature of pressure cooking. Do your best in a regular cartoon and try it. It seems to me that there is no recipe. Cabbage is so different now. Once upon a time not have to. That is hard, then soft, then in general, it is not clear which one. Just try until you get the taste you want.
Zena
Virgin .... shhhh ... Ira -Minsk no ??? Minsk is still sleeping .. it's good ...

Yesterday I wanted to soak the mushrooms ... since the morning so ... I thought I would come home from work and take out the soup ... well, I take a bag that weighs ... I look, and under it is still the same ... I look in .. and ataaaammm ..... there are dried mushrooms, I completely forgot about them the same ...
to cook the same soup with them? soak in milk?
the fact is that I have never dried mushrooms .. if necessary, then in winter I just digest and freeze them in the freezer (fortunately, I have 3 pieces of this good), but here .. well, I feel sorry for them already ...sorry for mushrooms ...
Py. Sy. Yesterday there was no milk at home ... today I soaked it ... !!!
I'll report back in the evening
Mikhaska
Yes, you did everything right Zhenya! And then wherever you want to shove them! Even in soups - borscht, even carcasses with meat, and on the remnants of the liquid, add gravy (go crazy, HOW it is delicious and aromatic!). As for me, dried mushrooms will give white such a head start! They have such a pungent aroma .. Oooh! I already felt sick, but, in fact, just from the table! And, if you want, don't do that with meat! Just stews with onions and at the end - sour cream sauce ... Tsimes!
Crumb
Quote: lenna
Clear! 1 tsp dry is 5.5 g pressed!

Lenochka, if still relevant), I use this sign from the instructions for my HP :

Amount / weight correspondence table between dry yeast and fresh yeast

Dry yeast (in tsp) 1 1.5 2 2.5 3 3.5 4 4.5 5

Dry yeast (in gr.) 3 4.5 6 7.5 9 10.5 12 13.5 15

Fresh yeast (in gr.) 9 13 18 22 25 31 36 40 45
V-tina
Quote: Arka
Please send me to the recipe for stewed cabbage, be sure to crunch (!), That is, it is not the color that is important, but the degree of stew, or rather, not stewed
Nata, look at my recipes for "Chinese cabbage", it may work
toffee
Crumb, my dear, I do not understand your table. In one teaspoon of yeast ... and then what are the numbers?
Mikhaska
iris. ka, Irinka! Kroshik is already asleep, probably. I have been using her table for a long time. It turns out like this: Above goes horizontally the volume of teaspoons - one, one and a half, two, etc.
The second line is how many grams of dry yeast are included in the corresponding volume of a teaspoon. 1 spoon = 3 grams, one and a half - 4.5 grams, 2 - 6 grams, etc.
The bottom line shows the weight of live yeast, corresponding to the weight of dry yeast, which is located above them.
That is - 3 gr. dry are equal to 9 grams of fresh, 7.5 dry are equal to 22 grams of fresh ...
I really want my explanation to help you figure it out ...
vedmacck
Zhen, do the same with mushrooms as with whites. Only they, if large, can have stiff, fibrous legs and are sometimes cut off. They make excellent mushroom caviar, you just need to scroll through a meat grinder.
In general, what you cooked from mushrooms, you can easily cook from mushrooms.
Crumb
mikhaska, Irisha, a tremendous thank you for your help, they interpreted everything correctly !!!

Zena
Quote: mikhaska
and on the remains of the liquid, make the gravy
By the way, a question ... my milk became like coffee with milk in color ... is this normal?
Mikhaska
Kroshik! Innochka! Forgive me for allowing myself to be rude!

Yes, Zhenechka, this is normal. The juice was released from the mushrooms. And, dark, because it is concentrated.
toffee
mikhaska, namesake, everything is clear Explained more than enough. I also have misunderstandings due to the fact that I sit on HP more often from the phone. And on it these numbers are staggered. Therefore, the questions. I'll have to print this plate for me. I often bake on the living and always wonder on the coffee grounds - how much? smaller, bigger ...
Crumb, sleep, sleep In your ear: Thank you!
irman
Crumb, Innusik, thank you very much for the table, very valuable information for me
Crumb
Quote: iris. ka
I also have misunderstandings due to the fact that I sit on HP more often from the phone.

So there it is, what was the matter ...

And I broke my whole head, and what, I think, is incomprehensible there ...

Quote: iris. ka
Crumb, sleep, sleep

LI, also scoffs ...

Kroshik after 5 a.m. he can't sleep ...

Quote: iris. ka
Thank you!

Oh, yes it would be for what ...

Quote: Irman
very valuable information for me

I have this valuable information, Irish, so many times on our forum in different topics posted that she herself lost count ...

Use it to your health ...
Tumanchik
Quote: lenna

Thank you! Clear! 1 tsp dry is 5.5 g pressed!
Quote: mikhaska
That is - 3 gr. dry are equal to 9 grams of fresh, 7.5 dry are equal to 22 grams of fresh ...
The girls really need such a table to the bone (Santa Claus did not give me the scales this year again - he behaved badly! Here are all the children on the list, but to me) BUT .... Admit - who to believe? if from the Kroshikov table it turns out that 3 grams of dry are equal to 1 tsp. dry.
Vinochek
I always proceed from the fact that 1 g of dry is equal to 3 g of fresh and 1 tsp. about 5 g of dry yeast.
Tumanchik
Quote: Vinochek

I always proceed from the fact that 1 g of dry is equal to 3 g of fresh and 1 tsp. about 5 g of dry yeast.
thank you kind woman ... that is, 1 tsp. dry = how much fresh? THIS IS THE MOST IMPORTANT QUESTION!
m0use
Taak, and I always 1 tsp. I replace dry ones with 7 grams of pressed ones And where is the truth ?!
Tumanchik
Quote: m0use

Taak, and I always 1 tsp. I replace dry ones with 7 grams of pressed ones And where is the truth ?!
Ksyu my mouse, as I understand it, more than one culinary specialist racks his brains over this task!
m0use
Ir, so the difference is almost twice
valushka-s
Irin, and I proceed from the fact that in a teaspoon (measured from CP) there are 3-4 grams
In general, Tanya-Admin a lot I gave information on replacing yeast , read it and it will become clearer

Quote: Admin

Recalculation of the number of ingredients in the bread recipe. To help beginners.
Dry yeast - 1 1/2 tsp. We have 1.2 tsp. / 4.5 grams, can be increased to the standard, since the dough is rich.
Can be replaced with fresh yeast 9-10 grams.
Tumanchik
Crumb - Innulya, mikhaska - Irisha, where are you? Who will answer?
Vinochek
Quote: tumanofaaaa
1 tsp dry = how much fresh?
how will you measure fresh yeast with spoons?
Most often it is calculated like this. In a piece the size of a matchbox, approximately 25 g of fresh yeast. 2 teaspoons dry yeast is equivalent to 25 grams of fresh

In 1 teaspoon there is about 3.5 g of dry yeast (from experience I will say, it depends on the yeast and whether the spoon is with a slide)
Tumanchik
Quote: Vinochek
how will you measure fresh yeast with spoons
Ha! Sanadorin Kranz taught me this. I always bake it with fresh yeast. There goes 12.5 grams. So here's a pack of 100 grams. That is, 12.5 grams is 1/8 part. Therefore, I cut fresh ones at once into 8 even parts and freeze them. And I know that a frozen piece weighs plus or minus 12.5 grams! Well, all the same, one teaspoon of dry yeast - how many grams of fresh?
Mikhaska
Irus! I always equate to 1 tsp. dry to 9 grams fresh. But! Strictly throwing one more plus! gram. This is if we are talking about fresh! I always add one gram of fresh!
That is, I get it, in 1 tsp. 10 gr. fresh yeast.
Tumanchik
Quote: mikhaska

Irus! I always equate to 1 tsp. dry to 9 grams fresh. But! Strictly throwing one more plus! gram. This is if we are talking about fresh! I always add one gram of fresh!
That is, I get it, in 1 tsp. 10 gr. fresh yeast.
Clearly, your logic is clear. But I, on the contrary, always considered fresh ones to be stronger, so I equaled 1 tsp. dry (I have Saf instant) to 8 gr. fresh. Thank you all for your attention!

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