Pies with cherries and peaches

Pies with cherries and peaches

Category: Bakery products

Ingredients
milk	0,5l
sugar	1st
margarine	1 pack (small)
eggs	4 things
flour	1.5-2kg
yeast	50gr
Cherries, peaches

Cooking method

• Make the dough through the dough. Wrinkle 2 times. Cut the pies, some with cherries, others with peaches. Proofing for 20 minutes. Bake at 220 degrees for 20 minutes
• pies with cherries
• peach pies

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It looks just super!

And you can talk about the oven in more detail, at what height, what kind of oven. I have an eternal problem with pies - the bottom is normal - the top does not redden, the top turns red - the bottom burns, I already substituted the baking sheet with water and without water, I set different temperatures.

[Violochka]

ViolochkaI have a gas stove Zanussi. The size is standard. For a long time I fought with her and was dissatisfied with the baking. But at one fine moment everything got tired and I put refractory bricks on the bottom. Now the biscuit is even and the baking is baked perfectly. But pies are a product that should not be overdried. That is, it should be 20 minutes and not a minute more, otherwise they will lose their puffiness and tenderness. But for this, the pie must be greased with a mixture before baking, which, as it were, will show the beauty or ruddy of the pie. It is best to color the pie with sugar - sugar caramelizes the fastest, that is, it turns brown. To do this, I make a mixture of 1 yolk + 4 tablespoons of tablespoons of milk + 4 tablespoons of powdered sugar. If it will be thickly diluted with milk. But the mixture should not be very liquid either, so that when applied with a brush, it does not drastically drain off the pie. In 20 minutes, such a mixture on a pie will give him ruddy cheeks. I put the sheet with pies on the uppermost shelf, where I cover the bottom with 2 layers of paper, just paper greased with vegetable oil. I substitute the water, otherwise the low will dry out
Pies are considered small baked goods and they are not baked for more than 20 minutes. But in 20 minutes the top will not turn brown without help. Help him with a coloring mixture and forget about the pale-faced pies. In order for the pies to retain their beautiful shape, you do not need to remove them from the sheet until they cool completely. But it rarely happens with me. When it's delicious, you forget about beauty.
Good luck! I'm sure everything will work out. Everyone with whom I shared this trick no longer complained about the pallor of the pies. Thanks to my mom !. She baked royal pies! Now she has not been with me for 25 years, and I share all her tricks. And pies as delicious as she baked, I never ate more. They say that my pastries are delicious, but ... she never stood next to my mother. I was young then, I did not listen to valuable advice, and my mother, I thought, would be eternal ...
That's all I want to put my mother's Napoleon. Here is a bunch of them on the Internet, but there is no such thing. Yes, and he's insanely delicious!

Thanks for the advice, I took everything to the bookmarks! waiting for Napoleon delicious!
I will definitely make pies, only I have no bricks, I will try to pour water into a baking sheet and put it down below and bake on two sheets.

Valya, I stole your recipe! I never baked pies in the oven. Thank you!

The pies are very beautiful. Shattered the soul. I remembered my mother. Her pies were very tasty. And I, just like you, did not study very much from her. But I remember some tips on cooking and apply them. I love all kinds of baked goods with cherries. But I have pies, not all, but most are flowing. Share your secret, I look at you all intact. Yes, very valuable advice on greasing pies. I also grease it with yolk and milk, but I didn't add sugar. And the top is not sticky from sugar?

[Violochka]

Violochka Water and bricks have completely different effects.The bricks will distribute the temperature evenly throughout the oven, and the water will only cool a specific area. On the Bread Maker, by the way, there is a gorgeous topic about stones for the stove, they are made in Russia right by the size of the oven, and how they work is described (as under in a Russian oven) No wonder bread is called hearth))) Once I wanted to make such a stone myself, but at a critical moment, when it was necessary and still not, I simply used refractory bricks and the effect was amazing.

[kirch]

kirch The top of the pies is not sticky. The milk and egg form a crust, and the powder gives the crust its color. Cherry pies are indeed difficult to mold without loss. Too much juice is produced by cherries, until and with its bulges it thinns the dough - right up to bursting, when it stands in the proofing. After all, if you notice, the pies begin to leak on the proofer. How am I saved?
1-down oiled paper, so that the syrup from the pie does not turn into a permanent black caramel. On paper, this will not happen and the pies will easily come off.
2-I pinch the pie with a string, pulling each corner up and closing it twice (I blinded the string starting from the corner, pulled it up along the course of the pie and again went with the string) Thus, I blinded the string to the middle and turned the pie so that the left side becomes right and again the same operation with tightening the tip and double filling it. All . Can be stacked on a sheet. Now this seam will never part. And it can burst only in a place where the dough will wrap around the round side of the cherry. Do not roll out the pie dough too thin. Roll the bun in your hand and press gently. The donut is at least 3 cm and the rope is not pinched to the edge, but by capturing at least 1 cm of dough.
3- well, to save myself from the round bulges, I came up with another way out. Cherries. peeled from the bones, I additionally pochikat with a knife, and with a knife, so as not to grind it too much. Well, at least four cherries. All! there are no excessively convex parts. The filling is relatively flat, the pie rises evenly. And I only pinch pies with apples on the top, like pies. I like them so much! Good luck!

[Violochka]

Violochka Water and bricks have completely different effects. The bricks will distribute the temperature evenly throughout the oven, and the water will only cool a specific area. On the Bread Maker, by the way, there is a gorgeous topic about stones for the stove, they are made in Russia right by the size of the oven, and how they work is described (as under in a Russian oven) No wonder bread is called hearth))) Once I wanted to make such a stone myself, but at a critical moment, when it was already necessary and not yet, I simply used refractory bricks and the effect was amazing.

and what, just drag bricks from a construction site and put the ovens down? will it not bend? and how many pieces do you need?

The pies are very beautiful. Shattered the soul. I remembered my mother. Her pies were very tasty. And I, just like you, did not study very much from her. But I remember some tips on cooking and apply them. I love all kinds of baked goods with cherries. But I have pies, not all, but most are flowing. Share your secret, I look at you all intact. Yes, very valuable advice on greasing pies. I also grease it with yolk and milk, but I didn't add sugar. And the top is not sticky from sugar?

To keep the cherry from flowing, dip it a little in starch

[Violochka]

Violochka no, dear, there are most likely no such bricks at the construction site. These are special red bricks for laying stoves, fireplaces, rough, those that withstand high temperatures and slowly release heat. I think you can buy them in a store like Epicenter (a construction hypermarket, there, as in Greece, there is everything!) Well, after all, take a look at the topic Bread makers stones for stoves there so everything is detailed girls from Russia tell where you can order even by your size ovens. I just had two ovens that we dismantled and this brick remained, so I used it.I will not bend I have 4 bricks, 2 intact and 2 trimmed options.

[GOOD]

GOOD Yes, starch is wonderful p: rose: a tip! Thank you!

Thanks for the detailed consultation. And I always sprinkle with starch. Some are still flowing. And it is at the proofing.

it is difficult with bricks, we will try something without them for now!

"1. Try experimenting with the height of the baking tray.

Usually, the plates are equipped with an additional (thick) baking sheet (such as so that fat accumulates there if it sprinkles from above).

2. Use an additional baking sheet, which should be placed on the first level from the bottom, while placing the baking sheet with baked goods in the second position from the top (as high as possible, or to the middle in height - here it depends on the specific model of the stove and on the specific heating in this particular instance. If it is very high, it can burn from above, so you should not put it right next to the "roof" of the oven). You do not need to fill the bottom pan with water. It should be thick enough on its own.

If there is none, try to put 2-3 thin ones in the lower holders of the oven ...
All this is solved through experiments. There is no definite answer, since each oven has its own character. "
🔗

In the old stove, the fat collecting pan trick helped me. I also put a bowl of water on it.

and I had an old oven Brest of the Soviet period! The dimensions are a fairy tale, technologically correctly calculated for heating, with an overhead fire. Served faithfully for 10 years, and I prayed for her, no problem! But now the fashion has gone to buy foreign stoves and I succumbed to this fashion, throwing the old stove into scrap metal. And all the quiet life ended. I dismantled my new stove to the cog. I took off the burner, and after removing it, I realized that the burner was made so that one edge would necessarily burn, I drilled holes in the burner, increasing their diameter in the part where the fire was weaker, this partially solved the problem, but the burner design has constructive errors, and then you need to look for another way out. For my oven, I found a way out of stones! Now she has ceased to be a spoiled girl and does not let me down. But she will never reach the Soviet stove Brest for any parameters.
Now I go shopping - I choose a new stove and when I ask the consultant to remove the pallet to view the burner, he already crouches (and so in every store) and this is the conclusion that the stoves are not branded, but a fake, apparently, Chinese, and all well-known companies, That is why they bake so badly - there is a burner of a terrible design, there is no draft hole, there is a discrepancy between the dimensions and the possibility of maximum heating of the burner.
Sorry, this is not quite on the topic of pies BUT .. most often the pies are not obtained due to the twists of the oven. until you tame the oven for yourself, yeast baked goods will suffer.

Valentine, good evening! Do not tell me if it is possible to freeze pies? What will come of it?

Thank you very much!! The pies turned out to be very cool and fluffy, I mixed them in a bread maker, made them with peaches and potatoes, I drank them with pleasure, I used to always bake them less rich, but your dough recipe is very successful, the dough is wonderful both in work and in taste.

And in more detail what does a small pack of margarine mean? You can still weight in more detail. For example, we have 50 grams of margarine and 100 and 200 and 500 and 1 kg!

I also thought about it, but decided that you won't spoil the porridge with butter, put 125g of butter in half a portion

Today I again baked these miraculous pies, THANKS again, this is the dough that I wanted to get when you hold it in your hands and you understand this is magic, I slightly increased the sugar and replaced the yeast with dry.

Today I again baked these miraculous pies, THANKS again, this is the dough that I wanted to get when you hold it in your hands and you understand this is magic, I slightly increased the sugar and replaced the yeast with dry.

Please tell me in what proportion to replace yeast, I only have dry ones (I bake bread) and how much margarine do I need? and the cherries (which I have frozen) defrost the juice, drain, add sugar? sorry newbie i am "in entom business"

Sorry, I just saw it, I replace 1: 3, that is, 1 g dry = 3 g live, I have dry yeast made in Lviv