Farida
Good day! Today I baked pies with cabbage and eggs, the dough is a miracle! It worked the first time, I didn't melt the butter, put it in pieces, it quickly dispersed. True, for the cabbage filling, the dough is sweet for me, next time I will put less sugar. I don't know how to insert photos yet, I promise I will. Thanks for the recipe.
Scops owl
Scarecrow
Can you put these pies instead of leavened yeast? Have you tried it?
Scarecrow
Quote: Scops owl

Scarecrow
Can you put these pies instead of leavened yeast? Have you tried it?

Can. I tried it. But I advise you to add yeast anyway, albeit in a truncated version. Leaven is an unstable thing. Yeast still gives a more stable result. But if you really want to, you can use pure sourdough.
irinapanf
Yeast there is 9 g. Right now I will bring the dough to the full norm. How much yeast should I put in this case?
Rusya
For a long time I baked a portion of dough for half, and forgot to divide the sugar (I didn't even suspect anything). It always came out very fluffy dough, it's not about sugar.
Vasilica
Yes, I also think not in sugar, when I bake sweet buns (with a sweet filling), then I put more sugar, and yesterday it was like this ... I sprinkled 6 tablespoons of spoons for 700 grams of flour and wow, how it rose, the dough is the most tender!
Vasilica
By the way, for Scops, at one time I switched completely to sourdough and put these programs on thick French, but it rises for a very long time and becomes a little sour, and now I do the same with sourdough (about 200 g), but with the addition of a small amount of yeast (gr 10 press), it turns out better and the texture is good and tastes and rises faster.
irinapanf
Mixed up the second half, put 11g of yeast. Now the rise is going well, in the oven. I think they were chilly.
Scarecrow
Quote: irinapanf

I mixed the second half, put 11g of yeast. Now the rise is going well, in the oven. I think they were chilly.

Well, that's nice. We will wait for the result.
Kamusik
Oh, Natasha, you put on pies, as per dose, I bake every other day. They have already become like bread! The husband is immediately perplexed, and that there are no more pies? It seems that he did not eat them ...

But my friend already lifted exhausted her, her dough also stopped rising. I changed the flour, yeast, rechecked all the ingredients ... Well, I don't know what else to advise her. Moreover, making diagnoses by phone is not a rewarding business! The ascent goes to HP. Maybe the program is buggy? What else can you suggest?
Scarecrow
I ran into such nonsense when I decided to try out saf-levure. Bread does not rise in HP and that's it. Ruined the dough for Easter cakes. In short, she ruined a lot of things. If the dough does not rise, the only problem is yeast.
Kamusik
The fact of the matter is that before that she tested this yeast - baked a loaf! Madhouse!
Scarecrow
Quote: Kamusik

The fact of the matter is that before that she tested this yeast - baked a loaf! Madhouse!

Let him buy a saf moment. Or fresh. Everything will turn out right there. )))
Kamusik
Thank you Natalisha! I told her, let him come to me, let's try in my HP to exclude everything!
Scarecrow
Quote: Kamusik

Thank you Natalisha! I told her, let him come to me, let's try in my HP to exclude everything!

Is she good at baking? If she puts the ingredients according to the previous algorithm, and the flour, for example, is wetter? Couldn't the dough just be too wet and the loaf just doughy?
Kamusik
Nooo, not really, but it tells ..... So I want to see the whole process myself! And look at the scales for yourself!
kava
Scarecrow, today I'm not with cabbage, but with peas!

Cabbage pies

The dough is a wonderful success! Thank you! God grant you health!
Luysia
kava, stunned what pies! The photo can be used in advertising, for sure!

And you can tell in more detail about the pea filling, otherwise I somehow don't grow together with legumes ...
kava
Luysia, Thank you! I think Scarecrow will not chase me with a broom with my peas. I just cut the bacon into small pieces (no more than 0.5 cm cubes) and flooded it, then I added finely chopped onion to it and fried it until golden brown. I took a can of green (any brand, even in a glass half-liter jar) canned peas and lightly blended it. I evaporated the pea mass a bit with onions and bacon. Cool down and that's it! The filling is tender, not dry, pasty.
Albina
kava, Pirzhki with any fillings are cooked, if only your household ate it. Even at the institute, a classmate at home on Saturday baked many different pies. Even with reindeer cucumbers
Crochet
Quote: Albina

Even with pickles
And what, mine, too, really love pies stuffed with pickled cucumbers ...

Katyushawhat pies !!!

And the details your pea filling can you recognize?

After all, how many housewives, so many cooking recipes ...

Katyusha, and how do you shape such cakes?

It seems like I guess, but after all, we all tend to make mistakes ...
Olga
Quote: kava

I just cut the bacon into small pieces (no more than 0.5 cm cubes) and flooded it, then I added finely chopped onion to it and fried it until golden brown. I took a can of green (any brand, even in a glass half-liter jar) canned peas and lightly blended it. I evaporated the pea mass a bit with onions and bacon. Cool down and that's it! The filling turns out to be tender, not dry, pasty.
Little baby, so it is said about the filling
Luysia
Quote: kava

Luysia, Thank you! I think Scarecrow will not chase me with a broom with my peas. I just cut the bacon into small pieces (no more than 0.5 cm cubes) and flooded it, then I added finely chopped onion to it and fried it until golden brown. I took a can of green (any brand, even in a glass half-liter jar) canned peas and lightly blended it. I evaporated the pea mass a bit with onions and bacon. Cool down and that's it! The filling turns out to be tender, not dry, pasty.

kava, , I'm everything! Cool stuffing! And you don't need to cook the peas!
kava
Little baby, I've already written about the filling, but about the molding - I pinch it as usual, but just not to the end: from one edge, then from the other, and leave the middle. Do not leave a big hole, because the dough will rise and still disperse a little.

Luysia, quite right and there is little trouble. Try it, if you like peas, you should like it. I don't like the old one, but green is very much even in all forms.
melrin
Girls, how are these pickles pies?
I know with sweets, I know with sorrel, but I don't know with pickles.
Albina
Quote: melrin

Girls, how are these pickles pies?
I know with sweets, I know with sorrel, but I don't know with pickles.
I don't do it myself, but I suppose that the cucumbers need to be cut, add chopped onions. Fry all this. Add herbs as desired. And that's all. Please, prepare pies and to the table. You can have more eggs for them
Scarecrow
Quote: kava

Scarecrow, today I'm not with cabbage, but with peas!

Cabbage pies

The dough is a wonderful success! Thank you! God grant you health!

What a beauty!
LudaMila
Yes! dough is a miracle! and bake! I'm baking! I bake and I am glad that Chuchelka shared with such a miracle dough
I never baked with peas with what to eat them with
Freesia
In our family, for pies with peas, especially fried ones, we make garlic sauce, if you can call it boiled water, salt, garlic, unrefined vegetable oil
Viktorii @
Scarecrow I brought you a huge thank you for your recipe and MK. These are not pies - this is Magic. They are incredibly tasty, and they turned out !!! And NOTHING came out of the pies with cherries, not a drop !!! I just bow to your feet. Thank you very much, human.
Cabbage pies
Crochet
Guys, there is absolutely no time to shovel the whole topic, so I wildly apologize in advance if such a question has already been discussed, but is this dough good for fried pies ?!

Damn, I remember here, I don't remember here ... we can already fry pies from this test myself ... but turn 52 pages ...
Vasilica
For my taste, no. This dough is rich, it already contains fat, and when you fry such a dough, it absorbs even more oil. For fried pies, it is best to use regular yeast dough. But that's just my opinion
Crochet
Vasilika, thank you very much for your responsiveness !!!

I'll go, perhaps I'll choose a thread from the proven dough for fried pies ...
Vasilica
Crochet, not at all! for fried pies I like dough like Qween, only I make a little thinner, cool pies are obtained, and the dough is done very quickly!
Better on "you"
Albina
Thank you for the wonderful dough Bakla pies with potatoes and sausages in dough
Scarecrow
I also think this dough for fried pies is too greasy. Although the people did, I remember exactly. And fats can be greatly reduced by increasing the liquid.

Albina, good health from the bottom of my heart.
Luysia
Quote: Krosh

Vasilika, thank you very much for your responsiveness !!!

I'll go, perhaps I'll choose a thread from the proven dough for fried pies ...

Krosh, recommend (strongly) choux pastry for fried pies... There in the subject of dough recipes Elenka, Lozja and mine. They are all similar, but slightly different. Very tasty, now I only fry like this.
Vorozheya
Scarecrow!!!!!! Natasha !!!!! Thank you (can I go to YOU?) for a huge recipe for a dough for pies !!!!!!!
but I thought that I would never be able to find a recipe for exactly SUCH, MAGICAL dough ... so that after cooking the pies remain airy and not stale, I will not put a picture, because I did not take a picture, and I just let the form a little a beginner pie baker, so I didn't calculate the distance between the pies, and the shape turned out a little crooked
next in line for cooking-bays))))
Scarecrow
Vorozheya

Well? Has it started? .... The realization that "I can!" - this is the beginning of the era of patties.
Vorozheya
Quote: Scarecrow

Vorozheya

Well? Has it started? .... The realization that "I can!" - this is the beginning of the era of patties.
well ... as if ... I dreamed about OWN, homemade pies for the last 12 years for sure, but that "I can" I knew it)))) I just needed a bread maker to do the most important job - knead the dough like this what .... RISE, darling now do not stop
I'll tell you a secret - even my mothers and grandmothers did not get such tasty pies
Albina
Quote: Vorozheya

well ... as if ... I dreamed about OWN, homemade pies for the last 12 years for sure, but that "I can" I knew it)))) I just needed a bread maker to do the most important job - knead the dough like this what .... RISE, darling now do not stop
I'll tell you a secret - even my mothers and grandmothers did not get such tasty pies
Vorozheya, or there will still be OH-HEY-HER (as in the song by Pugacheva!)
francevna
They say the truth: "Live and learn"

ScarecrowThank you very much for showing the pie sculpting. Yesterday I baked pies with quince jam, it turned out like in your photo, beautiful. ruddy and jam inside, nowhere leaked.
Scarecrow
Quote: francevna

They say the truth: "Live and learn"

ScarecrowThank you very much for showing the pie sculpting. Yesterday I baked pies with quince jam, it turned out like in your photo, beautiful. ruddy and jam inside, nowhere leaked.

When I wrote this instruction and did not expect such a success. It was thought that almost everyone knows how to do all this and there is nothing special to boast about. I didn’t expect so many people to find so many interesting things for themselves.
Aketi
Thank you! Finally, we got pies !, Sculpted with daughters, fun and delicious)
ma-ri-na
But I didn't get the dough, threw it away, started 2 times, but with less flour, like I did everything as you wrote it, even my mixer is 1 in 1 like yours, but the dough is so cool that it falls out of the bucket
Scarecrow
Quote: ma-ri-na

But I didn't get the dough, threw it out, started 2 times, but with less flour, like I did everything as you wrote it, even my mixer is 1 in 1 like yours, but the dough is so cool that it falls out of the bucket

This is because the oil has not been added yet. If it's too cool, add oil and don't wait, it will become plastic and good. Do not drown the creamy, blur it with a piece, it will immediately melt from the warm dough.
ma-ri-na
thanks for the answer, I was afraid of 1 kg of flour, the mixer was on the shore, kitschen from me, I took about 870-900g of flour, it seemed like nothing, I melted the butter on batteries, but it was like a cake, this piece flew all over my bowl)))), I kneaded, put it, I'll see ... I actually made different versions of the yeast dough, so I decided to try your recipe, I'll write later, or maybe even show the result ..... For the first time so thick, maybe because I first put flour in the mixer and then liquid?
Scarecrow
Quote: ma-ri-na

thanks for the answer, I was afraid of 1 kg of flour, the mixer was on the shore, kitschen from me, I took about 870-900 g of flour, it seemed like nothing, I melted the butter on batteries, but it was like a cake, this piece flew all over the bowl)))), I kneaded, put it, I'll see ... I actually made different versions of the yeast dough, so I decided to try your recipe, I'll write later, or maybe even show the result ..... For the first time so thick, maybe because I first put flour in the mixer and then liquid?

just because there is really a lot of oil. And oil is liquid. Until the end of the entire "liquid" of the recipe is not entered - it will be very cool. In Kitchen, the structure of the thicket is such that it all dangles long and hard. Butter is difficult to mix into tough dough. But he can handle it. HP does an excellent job, I intervened with my hands (there were 2 kg of flour pies), and Kitchen would definitely intervene. She will chat a little on butter, then intervene. Vegetable pour gradually. Otherwise, the dough will slide very strongly, it will start to splash.
Kamusik
This dough just can't NOT TURN OUT !!! Don't panic ahead of time, everything will be buzzing! Then you will not get enough of it.
ma-ri-na
It turned out that I did not have a sickly baking, 2 rolls of poppy seeds and 17 pies))))))))) Thank you for the recipe.

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