Olenka1609
Thank you
echeva
Quote: Scarecrow

I bake on baking paper. I have convection and at 180 degrees they bake perfectly, completely evenly both from above and from below. I advise you to use baking paper, as it still creates a minimal air gap between the bottom of the pie and the baking sheet, which allows it to not brown quickly ...
Dear Scarecrow! Enlighten me about bakery paper. I just can't find the option I need: I took both white and brown ... - the result is disappointing, it sticks mercilessly! Tell me, a specific company, pzhalsta !!! And yet, do you need to grease the paper with oil before baking? .... Is there really such a thing. what does not fry baked goods to itself? ........
Kamusik
Zhenya, if there are such problems with the paper, bites on a silicone mat!
Scarecrow
Quote: echeva

Dear Scarecrow! Enlighten me about bakery paper. I just can't find the option I need: I took the white one and the brown one ... - the result is disappointing, it sticks mercilessly! Tell me, a specific company, pzhalsta !!! And yet, do you need to grease the paper with oil before baking? .... Is there really such a thing. what does not fry baked goods to itself? ........

I have absolutely no problems with Paclan paper for many years. I never grease, nothing sticks. Even ciabatta, which are sticky to the point. I bake on one sheet several times. Or, as they rightly suggested, a silicone mat.
echeva
thanks, girls, I will look for this and that ...
lana5039
Quote: echeva

Dear Scarecrow! Enlighten me about bakery paper. I just can't find the option I need: I took both white and brown ... - the result is disappointing, it sticks mercilessly! Tell me, a specific company, pzhalsta !!! And yet, do you need to grease the paper with oil before baking? .... Is there really such a thing. what does not fry pastries to itself tightly? ........

I use this teflon sheet: Cabbage pies
🔗 - gorgeous, nothing sticks, easy to clean. Here on the forum he was already shown, praised, somewhere in the kitchen trivia. We sell in supermarkets Karusel and O "Kay. The price is about 100 rubles.
Hairpin
Scarecrow... I'm not writing to you here ... BUT YOUR BAKING PIES WITH CABBAGE !!! I hope that every time you enjoy it !!!
Scarecrow
Quote: Hairpin

Scarecrow... I'm not writing to you here ... BUT YOUR BAKING PIES WITH CABBAGE !!! I hope that every time you enjoy it !!!

Oh, it gives me a lot)))

Katya, you are so slim, you can eat them at least every day ...

Graziella
Thanks a lot for the recipe! I baked pies with blackberries several times, and everything is little and little, they eat it in a moment! Amazing dough !!!
1oksi1
HELP girls please tell me what to do if the butter does not want to interfere with the dough at all? HP interferes, already 2 times for 10 minutes and the pool of oil has remained, can you leave it for proofing?
Crochet
Quote: 1oksi1

HELP girls please tell me what to do if the butter does not want to interfere with the dough at all? HP interferes, already 2 times for 10 minutes and the pool of oil has remained, can you leave it for proofing?

Oksana, honestly, I've never come across such a thing ...
Summer resident
Quote: 1oksi1

HELP girls please tell me what to do if the butter does not want to interfere with the dough at all? HP interferes, already 2 times for 10 minutes and the pool of oil has remained, can you leave it for proofing?

And sho a big puddle, the oil did not interfere at all?
Scarecrow
Quote: 1oksi1

HELP girls please tell me what to do if the butter does not want to interfere with the dough at all? HP interferes, already 2 times for 10 minutes and the pool of oil has remained, can you leave it for proofing?

No, you need to knead so that the oil mixes in completely.Surprisingly, when I was visiting Germany (without kitchen appliances) I made a dough for pies for 2 kg of flour. At the same time, I perfectly mixed the oil with my hands. Not to mention HP. You just puzzled me ...
1oksi1
In general, I left the dough for 10 minutes alone, then I turned on the kneading for 10 minutes again, the oil intervened a little more, and I just drained the rest (20 grams), in an hour the dough rose sooo well, took it out of the bucket, divided it into 2 parts, from one I formed pies and put them on the rise in SLE (I will bake there), and for the time being I sent the other half into the cold. we are waiting

Well, my pies are baked at last Cabbage pies
not as beautiful of course as the author's, but neither oven nor AG for mnu nam, call me
and here they are in a cut Cabbage pies
Really delicious
thanks for the recipe
marina-asti
Natasha, came here with a report!
Tram-pam-pam ... carried out in person for the first time in 30-plus years (repetition will apparently be at the insistence of her husband)
The pies were with cabbage and apples, the elder nephew passed the verdict "VKUUSNOOO"!
🔗
Scarecrow
And what are the good ones? This is your first experience with pies ?! I do not believe. Because it looks like the work of an experienced pie owner!
marina-asti
Quote: Scarecrow

And what are the good ones? This is your first experience with pies ?! I do not believe. Because it looks like the work of an experienced pie mistress!
true true!
The last time I did it with a friend, I was only entrusted with the filling, I never sculpted it in my life. I know the jambs, I'll take into account the next time (I laid it out all the same close - some stuck together, in the pictures you can see an open barrel, well, little things).

I'll go to another topic show cheesecakes
Graziella
Girls, did anyone try not to bake pies from this dough, but to fry in oil? Is it good?
Scarecrow
Quote: Graziella

Girls, did anyone try not to bake pies from this dough, but to fry in oil? Is it good?

Then reduce the fat in the dough, otherwise it will be too much.
Pakat

The correct link is Yeast dough for fried pies
Lelik
Scarecrow, as I once tasted pies according to your recipe, so now I only do it according to it. And pies, and buns, and pies ... And I always remember you and mentally say "thank you". Such an airy and tasty muffin I have never been able to do before.
Kirks
: flowers: Thank you so much for the recipe !!!!!! For a very long time I tried to make friends with yeast dough, but I didn't get tasty and beautiful pies. As a result, she abandoned this venture. I saw a recipe with your handsome men on the site and decided to try to bake them. I think I am such an adult aunt, grown daughters, you see, sons-in-law and grandchildren will appear, but I don't know how to bake pies. In general, I baked pies with cabbage according to your recipe and was stunned, I never baked such pies !!!! And delicious and beautiful, I almost jumped for joy !!! Now I bake pies with different fillings every weekend, and my husband especially liked the buns with cream, he loves them with cold milk. Thank you very much!!!!!! I remember every time with a kind word !!! Scarecrow can you tell me another recipe for a dough for fried pies, whitewash? My husband loves them, he always remembers my mother's belyasha. Thank you 1000 times !!!!!
Scarecrow
I am so familiar with this feeling, when something succeeded and you stand - you can't take your eyes off and I am ready to jump for joy!))) Therefore, congratulations, colleague, on success!

And, unfortunately, I can't offer anything for fried pies. Our family does not eat it. It's delicious, just insane, I completely agree with your husband, but such fatty food is prohibited with us.
* Anyuta *
Natus ... I got to your recipe ...
The dough is proving .. the cabbage is stewing ... there is no turning back (c) ...
Then I will report what happened ...
Scarecrow
Quote: * Annie *

Natus ... I got to your recipe ...
The dough is proving .. the cabbage is stewing ... there is no turning back (c) ...
Then I will report what happened ...

less than four years have passed))) but I believe in you and wait!
* Anyuta *
But the matter does not stand still ...
L-E-P-I-M ...

Cabbage pies

And we are already breaking up ...
Cabbage pies
* Anyuta *
Well, there were some adventures ...
I kneaded the dough ... put it on baking for 1 minute - to warm it up ...
Half an hour has passed .. I think I will turn on "Baking" for another 1 minute ...Well, she turned on and rang the phone ... well, what happened next - and no need to say ... ... I remembered only after 8 minutes ... .. well, it's clear that the bottom has already started to cover the bottom ...
Well, I somehow cut this dough ...
But the same thing happened (one to one) when I was making your sour cream cakes .. at the moment when I turned on baking for 1 minute, my dad also called ... .. only then the dough stood on "heating-baking" already 12 minutes ... that's why I called the preparation of these cakes "in the field" ...
* Anyuta *
That's it, Natus, the pies are ready ... There are already one on the window, cooling down!

Wait for a photo from me now!
Anatolyevna
Thanks for the recipe! I bake pies often. I did not deviate from the recipe. The flour is just, the dough is tender, airy. There is no photo (there is no camera of our own). I'm so happy. I haven't baked cabbage pies for a long time. Dough with raw yeast.
Natali0902
Scarecrow, thank you very much for the recipe for the dough and MK, baked from yeast dough for the first time, buns and pies with apple filling (I made the filling in a slow cooker) and with plums, it turned out very tasty, the mother-in-law even kissed it, the children and my husband also really liked bought a bread maker and a slow cooker, my husband began to weigh himself every day. The dough for pies and buns was made in a Philips bread maker. Cabbage pies
And these are the buns: Cabbage pies
Scarecrow
Either the mother-in-law is very good, or the pies were stunning, or both!

The pies are really good.
Kizya
Bookmark it! Thanks for the recipe!
Natali0902
Quote: Scarecrow

Either the mother-in-law is very good, or the pies were stunning, or both!

The pies are really good.
The mother-in-law is really very good and is glad that you liked my pies.
Vasilica
Hello everyone! Chuchelka-Natasha, Are you warm, girl Do you hiccup, red? Thank you very much, great, great. And this time with a photo

In KhP I usually knead for 500 g of flour, today I cut the dough in half and baked a "poppy curl" in a small Redik. I fried the top in an air fryer. Tomorrow he will take his son to school.

Cabbage pies
Tanyaha
I baked pies for the first time in my life, it turned out very cool!
They are awesome! Such as I buy in the supermarket! The recipe is great!
Natalia83
just tried this recipe))) everything is just super)) the only thing is that the dough came out tight and I added water))) made pies with meat and cabbage)) sooo delicious !!!! thanks for the detailed master class !!!!!
Scarecrow
I just hiccup))).
Yesterday I took up the buns from this dough myself. Am I a specialist or where? Yeah. I forgot to put the yeast. Specialist, Christmas tree-sticks))). I wait 2 hours, I think - it's strange, why doesn't it rise !! In the cough!)))
Elven
Natasha, thanks for the recipe! I did enough, the dough was just enough for a 30 cm shape.The pie turned out to be sooo tasty.

Cabbage pies

Cabbage pies
Vasilica
Quote: Scarecrow

I just hiccup))).
Yesterday I took up buns from this dough myself. Am I a specialist or where? Yeah. I forgot to put the yeast. Specialist, Christmas tree-sticks))). I wait 2 hours, I think - it's strange, why doesn't it rise !! In the cough!)))
Will there be a continuation?
Scarecrow
Quote: Vasilica

Will there be a continuation?

So what? Throw in the yeast and re-expose the program! And so she did. All OK.

Quote: Elven

Natasha, thanks for the recipe! Did the norm

Where there are such families who have enough norm ...
Elven
Quote: Scarecrow

Where there are such families who have enough norm ...
Well, nafig, that's enough for them, and I killed half the day for these normal meals, ate it, sales I didn't say thank you
echeva
Natasha !!! These pies are just a wonderful MIRACLE !!!! AND THE SMELL !!! DELIGHT!!!
annnushka27
Today I again baked pies with cabbage and potatoes and they went to Kharkov to visit, the person to whom they were intended, said that he misses such pies, and there are no such pies anywhere. He just tried them at our house, so I tried. I hope they will reach it, they will not deteriorate, the night will go. 29 pieces! 7 they kept for themselves.
Scarecrow
Reading you is completely impossible !! I make pies tomorrow!)))
annnushka27
Quote: Scarecrow

Reading you is completely impossible !! I make pies tomorrow!)))
I probably too, the youngest son does not understand anything, there is a smell, but there are no pies.
Scarecrow
Quote: annnushka27

I probably too, the youngest son does not understand anything, there is a smell, but there are no pies.

And I have a bachelorette party tomorrow. They always demand either pies or rolls in cream from me.)))
Kirks
I ask the master's advice. Once again I made pies with cottage cheese. The dough is too tough. Kneading by hand. Can the dough be made less steep at the kneading stage? Can I add liquid? They always turned out with a bang. But this time there was new flour and dry yeast. I used to do it with the living. The pies came out good and almost eaten, but it's a shame. : girl-th: and there were also fewer of them. Thank you.
annnushka27
While there is no master, I will answer. In general, you need to develop a habit (I’m barely used to it) never to pour all the flour at once, but add it during kneading, because flour is easier to add to a soft dough and knead than water into a steep one. You can add water, but it is difficult, especially with your hands, you can directly sprinkle it on the bun and knead, if you repeat it a little.
Scarecrow
Quote: Kirks

I ask the master's advice. Once again I made pies with cottage cheese. The dough is too tough. Kneading by hand. Can the dough be made less steep at the kneading stage? Can I add liquid? They always turned out with a bang. But this time there was new flour and dry yeast. I used to do it with the living. The pies came out pretty good and almost eaten, but it's a shame. : girl-th: and there were also fewer of them. Thank you.

Liquid can of course be added. Everything will be mixed in, the dough will become less steep, softer. You can water, you can milk, do not be afraid of it (dough in the sense), this is not mathematics and not even geometry))), you can correct the liquid, you can reduce something a little, add something. You will learn and be more free to apply. I have the experience of manually kneading dough for 2 kg of flour and mixing butter into it (in fact, liquid into a tough dough) - everything is OK, I kneaded everything with a bang without deadly efforts.
Kirks
Thanks everyone. : rose: She scolded herself. I always tried to add flour a little at a time. Moreover, I used new flour, and yesterday I tried to do several things at the same time. And now you have to do the work on the mistakes.

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