bird62
Great recipe. Here are my buns, however, with pear jam and raisins. I also sculpted according to your recipe and the jam, finally, did not flow out. Thank you. Cabbage pies
celfh
For the first time in my life I baked pies. This is something, as my Lyusechka says: a dump of the head. In my biography, there were times when I tried to bake pies. Always with a deplorable result: the pie could be killed, even if you didn't swing too much, there were maybe two or three such cases. Not murders, of course, but trying to bake pies. And I stopped translating products. I looked at this recipe for three years, people wrote dozens of pages of gratitude to the author of the recipe, and I kept thinking until I told my husband that I wanted to bake pies with cabbage. And I regretted it very much, because an hour later there was a head of cabbage and a bottle of milk on the table, because, referring to the absence of these particular products, I tried to abandon the attempt to bake the next killer pies. But it turned out, and what kind of pies !!!! Soft, tender, airy, with a perfect filling. I did not expect this from myself. There is a hope that my future grandchildren will say someday: Oh, what delicious pies! Like my grandmother ...: girl_cleanglasses: The dough was kneaded by a bread maker Otherwise, I would have had another failure.
Natasha, I am very, very grateful to you
Cabbage pies

Gaby
Tanya, what wonderful pies you have and I don’t believe I didn’t bake, they are so round and ruddy and all this is thanks to my husband, in the sense that he believed in you.
Scarecrow
celfh

Looking at the photo - who will believe you ?! Pretend here ...
celfh
Girls, thanks! I'm not pretending, it's all true
Luysia
What can't you do for your future grandchildren!
celfh
Quote: Luysia

What can't you do for your future grandchildren!
that's for sure!
anorien
Thank you very much! Even though my gratitude is already a million, I could not resist. A very good and detailed explanation of an excellent recipe did the trick - the pies came out the first time. Well, to say that I have never eaten pies tastier is probably already superfluous, and so it is understandable. But this is really so, because I did not have grandmothers and no one baked pies for me as a child. Maybe someday it will turn out to please your grandchildren
Scarecrow
Quote: anorien

Thank you very much! Even though my gratitude is already a million, I could not resist. A very good and detailed explanation of an excellent recipe did the trick - the pies came out the first time. Well, to say that I have never eaten pies tastier is probably already superfluous, and so it is understandable. But this is really so, because I did not have grandmothers and no one baked pies for me as a child. Maybe someday it will turn out to please your grandchildren

Maybe a million, but no less pleasant.

I am very glad that everything worked out. For beginners in this business is always more worrying. I really don't want their hands to be beaten off.
celfh
Quote: Scarecrow


It is always more worrying for beginners in this business. I really don't want their hands to be beaten off.
Don't worry, Natasha, about the newcomers: I had to bake pies with different fillings for two days in a row. The first time everyone was with cabbage. I called my son and said come to the cabbage pies. He said he would come the next day. And since he doesn't like cabbage, he asked to do it with meat and potatoes. On Sunday made to order. Among this variety, my son came across a pie with cabbage. He said: how delicious! Well, how can you not bake such fabulously delicious pies after that?
Scarecrow
Quote: celfh

Don't worry, Natasha, about the newcomers: I had to bake pies with different fillings for two days in a row. The first time everyone was with cabbage.I called my son, said come to the cabbage pies. He said he would come the next day. And since he doesn't like cabbage, he asked to do it with meat and potatoes. On Sunday made to order. Among this variety, my son came across a pie with cabbage. He said: how delicious! How can you not bake such fabulously delicious pies after that?

I'll read it straight in the morning to cheer up! Nice - horror!

celfh
When asked what to bake for the New Year, the husband, without hesitation for a second, said: pies. Natasha, for my husband this is the highest praise: three times in a row pies. Today he asked with onions and eggs. Absolutely not a festive filling. But he wanted to. With the filling, I missed, there was a little dough left and I, for the first time in my life, baked buns. The form does not reflect the content at all. The buns are amazing. Delicious.
Cabbage pies

Natasha! Thanks again for the recipe!
Scarecrow
Quote: celfh

When asked what to bake for the New Year, the husband, without hesitation for a second, said: pies. Natasha, for my husband this is the highest praise: three times in a row pies. Today he asked with onions and eggs. Absolutely not a festive filling. But he wanted to. With the filling, I missed, there was a little dough left and I, for the first time in my life, baked buns. The form does not reflect the content at all. The buns are amazing. Delicious.
Natasha! Thanks again for the recipe!

And why did the teddy shape not please? In my opinion, everything worked out perfectly. Hello husband!
donatel
Scarecrow, thanks for the detailed recipe. I have a brand new Panasonic SD2501 bread maker. Since it is sold in Germany, there is no dumpling program in it, so I will make the dough on the basic test program. If there is any subtlety in using fresh yeast or not risk it first and take dry. And is it necessary to leave the dough in the mold for another hour after the main program, which lasts 2 hours and 20 minutes. And what is the sequence of filling the components in HP: yeast, flour, salt and then liquid? Thank you very much in advance.
Scarecrow
Quote: donatel

Scarecrow, thanks for the detailed recipe. I have a brand new Panasonic SD2501 bread maker. Since it is sold in Germany, there is no dumpling program in it, so I will make the dough on the basic test program. If there is any subtlety in using fresh yeast or not risk it first and take dry. And is it necessary to leave the dough in the mold for another hour after the main program, which lasts 2 hours and 20 minutes. And what is the sequence of filling the components in HP: yeast, flour, salt and then liquid? Thank you very much in advance.

What programs are there in your HP? If there is no "dumplings", then there is "pasta" or something like that.

According to the instructions to Panasonic, yeast is below, flour is on them, etc. Liquid on top. I never do that, but pour it exactly the opposite: first liquid, all kinds of miscellaneous and last flour. On top of the flour is yeast. I'm so used to it with another HP. I don't see the difference. Moreover, when pouring the yeast down and covering it with flour - I still don't see it - suddenly the water has moistened it and then the bread, set on the timer by morning, for example, simply won't work.

With the basic program "dough" you do not need to leave the dough in the bucket for another hour. The program "dumplings" / "pasta" and their analogs - simply kneads, but does not ferment the dough (because it lasts about 20 minutes and is designed for yeast-free dumplings / noodle dough / pasta). Basic programs like "Dough" are designed for yeast dough and already include time for equalizing the temperature of the products, kneading, fermenting. Immediately after its completion, you can start cutting. Am I making it clear?
LiudmiLka
NatashaThanks for the dough recipe. Not so long ago I prepared it for the first time, although I have been reading the topic for more than one year. Delicious dough. Prepared in HP on the "Dough" mode (I have 1.5 hours). Very pleasant to work with. Probably now I will stop on it for pies.
donatel
Quote: Scarecrow

What programs are there in your HP? If there is no "dumplings", then there is "pasta" or something like that.

According to the instructions for Panasonic, yeast is below, flour is on them, etc. Liquid on top.I never do that, but I sprinkle it exactly the opposite: first liquid, all kinds of miscellaneous and last flour. On top of the flour is yeast. I'm so used to it with another HP. I don't see the difference. Moreover, when pouring the yeast down and covering it with flour - I still don't see it - suddenly the water has moistened it and then the bread, set on the timer by morning, for example, simply won't work.

With the basic program "dough" you do not need to leave the dough in the bucket for another hour. The program "dumplings" / "pasta" and their analogs - simply kneads, but does not ferment the dough (because it lasts about 20 minutes and is designed for yeast-free dumplings / noodle dough / pasta). Basic programs like "Dough" are designed for yeast dough and already include time for equalizing the temperature of the products, kneading, fermenting. Immediately after its completion, you can start cutting. Am I making it clear?

Thank you so much! Everything is clear!
I don't have a program that only kneads the dough. Wow, how different cars are in different countries. But there is program 2, "quick bread". He immediately starts kneading without equalizing the time. And put the dough on it. After mixing, I pressed "Stop". I left it for an hour. Now my dough is rising.
So far, I have laid the products according to the instructions, down the yeast and poured it all with liquid. It seems to me that exactly the opposite is more logical as you write.
What about compressed yeast? Or "send" me to where it is described. I've already searched for something, but I can't find it.
donatel
Scarecrow
Thank you very much for the great recipe, and special thanks for the subtleties of molding. The dough is wonderful, obedient when sculpting. Air pies. Filling: sauerkraut (washed with water, for me, it's too sour, but my men liked it very much), with onions and caraway stewed in oil)
Cabbage pies
Scarecrow
Quote: donatel

What about compressed yeast? Or "send" me to where it is described. I've already searched for something, but I can't find it.

Everything about compressed yeast is so complicated: put it instead of dry yeast and that's it. Also on top of flour.
For a loaf of 400-500 grams of flour, 15 grams is enough for me. Approximate ratio: 15g pressed is replaced by 1 tsp. dry.

Quote: LiudmiLka

NatashaThanks for the dough recipe. Not so long ago I prepared it for the first time, although I have been reading the topic for more than one year. Delicious dough. I cooked it in HP on the "Dough" mode (I have 1.5 hours). Very pleasant to work with. Probably now I will stop on it for pies.

Yes. Let's stop together! I don't use any other test at all. I have rolls, pies and pies, rolls and so on with him.
Antonovka
Scarecrow,
Natasha, I'm raising my professionalism here, look what beauty it turned out to be. I like it myself! Thank you again for such a wonderful recipe for dough and pies and in general
Cabbage pies
Scarecrow
Is that besides a roll with poppy seeds and pies ?! Nifigase you are a Stakhanovite!

In my opinion, your skill is no longer drunk. Awesome pies. Shine, even. Oh, I would eat them now ...
Antonovka
Scarecrow,
With a difference of a week, they were just able to throw them from the phone to a USB flash drive, at work the computer does not see the phone for some reason (drivers are installed
Tatka
Thank you very much for the recipe !!! I use your recipe very often, about once a week. Home and friends are delighted with the pies !!!
Scarecrow
Quote: Tatka

Thank you very much for the recipe !!! I use your recipe very often, about once a week. Home and friends are delighted with the pies !!!

Let them eat off. ))) And preferably more mystery in the face. Let them think that this is shamanism!)))
Vafelka
Natasha, thank you so much for the magic pies. My husband is their ... just on the way Daughter, mother, friends - everyone asked me to thank you very much! Unfortunately, without a photo - for some reason they are eaten quickly (and even two servings)
I went to put another portion
Oksyusha
I have not mastered many pages of the topic about pies with cabbage So I will ask: can this dough, that is, not bake pies from it in the oven, but fry in oil? I understand that this is not the most useful way of heat treatment, but my ... men are used to fried pies
Scarecrow
Quote: Oksyusha

I have not mastered many pages of the topic about pies with cabbage So I will ask: can this dough, that is, not bake pies from it in the oven, but fry in oil? I understand that this is not the most useful way of heat treatment, but my ... men are used to fried pies

I would not recommend using this dough in this form. There is too much oil in them, and they are also deep-fried - there will be fatty catharsis!))). I propose to deduct the oil strongly (only leave 50 grams). Lack of liquid (and fats are practically liquid, especially if the butter is melted) to fill with milk or even water. The more dairy products, the more the dough burns when frying and baking, so water won't hurt. Nothing bad will happen. Not 1: 1. Milk and water are much less dense than fat. If you remove 150 grams of fat, then add about 70 grams of milk / water and follow the bun.
Vafelka

It's just amazing: why do they eat them so quickly!)))
Antonovka
Scarecrow,
Natasha, I don't remember whether I wrote it or not. I gave my daughter-in-law your little book (I took 2) - so she is delighted with it! And now he makes pies only on this test. So thank you very much from her too !!!
Scarecrow
Quote: Antonovka

Scarecrow,
Natasha, I don't remember whether I wrote it or not. I gave my daughter-in-law your little book (I took 2) - so she is delighted with it! And now he makes pies only on this test. So thank you very much from her too !!!

Listen, I still can't get used to the book and that it "pops up" somewhere)))
kirch
Quote: Antonovka

Scarecrow,
Natasha, I don't remember whether I wrote it or not. I gave my daughter-in-law your little book (I took 2) - so she is delighted with it! And now he makes pies only on this test. So thank you very much from her too !!!

What kind of little book?
Antonovka
Scarecrow,
What are you doing - I have this handbook
Melanyushka
Quote: Antonovka

Scarecrow,
What are you doing - I have this handbook
Natasha, me too! And my friends at home and at work copied almost all the recipes from your book. The book is very necessary, the recipes are from the first person, you seem to be talking with a friend in between things, and the molding of pies, buns ... and the photos are great! Your stories are so touching for the soul, no one remained indifferent. And what pride it is when on the first page there is a personal autograph from the author!
Quote: kirch

What kind of little book?
Natasha, - you can reprint the circulation!
kirch
Was it sold in the store? I just don't know about the book. But I want.
Scarecrow
Quote: kirch

Was it sold in the store? I just don't know about the book. But I want.

No, I just forwarded to those who wanted to buy.

Antonovka

No need to reprint. I still have a full first edition.
kirch
Quote: Scarecrow

No, I just forwarded to those who wanted to buy.

Antonovka

No need to reprint. I still have a full first edition.

And how to buy? And what is the price?
Natalyushka
Thank you very much for the recipe - very tasty

I will never lose weight with such pies
Scarecrow
Quote: kirch

And how to buy? And what is the price?

The price of the book is 200 re + shipping.
kirch
Probably faster to get to Tula from Novomoskovsk than to send by mail. How to pay?
Scarecrow
Quote: kirch

Probably faster to get to Tula from Novomoskovsk than to send by mail. How to pay?

Moreover, I'm in Shchekino !!

Yes, whatever.
kirch
Quote: Scarecrow

Moreover, I'm in Shchekino !!

Yes, whatever.

I won't go to Shchekino. On a Sberbank card?
Agata
Nata, I want your book too !!! Together with my girls from Donetsk, I didn't have time to order.
Now I will ask at the forum which of the Ukrainian girls is going to visit Russia in the near future.
londar
The price of the book is 200 re + shipping.

Natasha, I also really want your book, even two, the second for a gift. Write your address in PM?
Scarecrow
Write in a personal. Name, number of copies, forwarding address.
Dorothea
girls from Ukraine, I would join the purchase

Chuchelka, only today "Opened" you for myself! Thank you!
Natalyushka
Cabbage pies

Cabbage pies

The recipes are great
celfh
Natasha, I understand that I'm tired of my pies. But they are so beautiful, I really want to boast. And only thanks to you I learned how to bake pies. Thank you!

Cabbage pies
Scarecrow
How can you get bored with THIS !! Really, very beautiful. I envy your family ...
trada
Chuchelka, I want to join everyone else with gratitude to you and your recipes. I bake pies according to your recipe and with your cut. All just great! Thanks for such a great dough recipe! Baked pies with filling liver + rice, mushrooms + rice. But yesterday I tried it with a new (maybe just new for me :)) filling. I took frozen basil with garlic and olive oil from the freezer (many thanks to Admin for the recipe!) And chopped it in a blender with Adyghe cheese. It turned out very tasty! Only next time I will add a little sour cream to the filling to make it more juicy and tender.
Here - I brag, my pies.

Cabbage pies
Scarecrow
How cute. I also love cheese / basil / garlic. Only she quickly bores me. I can eat cabbage in kilograms.
Yanochka
Thanks again for the recipe! Delicious pies! Now my pets complain that I don't do it often !!!

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