Cabbage pies

[Tuska]

Tuska, and did you bake loaves from this dough?

The idea is to have gorgeous sweet bars !!!

I remember that somewhere on the first pages of this topic you wrote that the dough with an egg turns stale faster than without it), right, or am I confusing something?

Yesterday I decided to make Chuchin's pies. I left everything in HP and put
mode of fast bread instead of dough ... she doesn't write in Russian for me
I realized when it already smelled of fried.
By the way, the bread turned out, rich and rose and baked ... but I really wanted pies. I had to eat a bit of cabbage

Yesterday I decided to make Chuchin's pies. I left everything in HP and put
mode of fast bread instead of dough ... she doesn't write in Russian for me
I realized when it already smelled of fried.
By the way, the bread turned out, rich and rose and baked ... but I really wanted pies. I had to eat a bit of cabbage

ABOUT! Here's to you, Kroshik, and the subject himself!)))

[Scarecrow]

Scarecrow, Tus and do not say, would know that it would turn out like that at least I would throw raisins. I make the dough sweeter, I love, like you, the sweet taste of the dough in pies. There was an egg, but it doesn't matter, because all the same, nothing has become stale ...

Natasha, hello.

I want to bake your pies, but with the addition of Sekowa sourdough, I made so much of it that I want to use it as soon as possible, this is a sekova starter, I bake bread with it on a dough that is suitable for 12 hours, then, as usual, the mode is in HP and then I take out the ready-made one.
It is convenient for bread, but how to make pies?

[Prank]

Prank,

Yes, just like you make bread. Don't bother yourself. what are these pies. And there, and there - the dough. Yeast.

Make a dough, knead the dough yourself with one rise or throw it into the HP and set the dough program. And cut into pies. Then the products are proofed, then baked goods. All.

[Prank]

Prank,

Yes, just like you make bread. Don't bother yourself. what are these pies. And there, and there - the dough. Yeast.

Make a dough, knead the dough yourself with one rise or throw it into the HP and set the dough program. And cut into pies. Then the products are proofed, then baked goods. All.

Thank you, Natasha.
A yeast should be added if with a secular?

And, please do not swear, but I have a very stupid question, why is there so much fresh yeast in the recipe 50g? I always thought the proportion of 100 grams of flour is 1.5-2 grams of fresh yeast bread from this is obtained.

[Prank]

Prank,

Because there is a lot of baking and only one rise. But you can subtract it. And you can do with two lifts. You'd better add a little yeast to your dough for a stable result. The leaven will raise the dough anyway, but it takes a long time. And then there remains a chic sourdough taste and at the same time good and fast yeast work.

[Prank]

Prank,

Because there is a lot of baking and only one rise. But you can subtract it. And you can do with two lifts. You'd better add a little yeast to your dough for a stable result. The leaven will raise the dough anyway, but it takes a long time. And then there remains a chic sourdough taste and at the same time good and fast yeast work.

Thank you, I went to sculpt :)

[Tus]

Tus, there is a question ...

And you bake meat pies, don't you?

How do you make the meat filling?

You have everything no way for people surely somehow unusual !!!

Be a friend, please share, huh ?!

[Crochet]

Crochet,

Inn, I don't seem to do anything special. More often I boil it in a piece (in a pressure cooker with a very small amount of water, then through a meat grinder and fry a little (pre-fry the onion). I pour the broth from cooking in the same place, it is not enough, it evaporates and then frying goes on. For some reason, it seems to me tastier / juicier ...Because to make just fried minced meat juicy - it takes me some unthinkable amount of oil, and I don't like that. I usually use very lean everything. In addition, it crumples when frying and sweats a lot. I can just fry the minced meat with onions (if I have minced meat, not meat). I can add livers to the minced meat. And I really like to crumble a boiled egg into a finished filling. Stir and stuff ...
And also in order to save money and inconspicuous use of offal, it is good to use beef or pork heart by itself or as an additive. It is much cheaper than meat, and you won't really notice the taste. I buy it for pancakes / meat pies. Because I love offal, and mine are wandering))). Therefore, I do not tell them what is in the pancakes / pies. Meat! I'm not lying. This is meat. The heart is a muscular organ)).

Our heart is not particularly cheaper, I also respect the heart, stewing it well is so delicious.

Thank you very much for the recipe. I specially registered to express my gratitude. Just a wonderful dough, everything worked out the first time: yahoo: and the way of forming the pies is simply gorgeous
I used to try to put the dough myself, but the result was not as expected, of course, it was delicious and everything was eaten, but ... not that So I adapted to the purchased dough, in large supermarkets where bread is baked, they sell dough. It's delicious, just to our taste
But I ALWAYS wanted my own, homemade test, which was made with love for my relatives
Now I will always use your recipe

[Iraavg]

Iraavg,

Ira, this is just a victory over yourself and the test!)) Yours, in which you know exactly what you put in, and you can vary it to your liking - exactly 100 times better. Bake health!

Thank you very much for the recipe, everything turned out great! Only, I have a regular gas oven, so I baked at 250 degrees!

[Nata]

Nata, and I want to join the general chorus of thanks for your recipe! : girl_love: Today baked pies with an apple, well, it turned out sooo delicious! ... Now this is the only way I will bake. The dough turned out to be fluffy, plastic, it is a pleasure to work with it, and even pies from it mmmm! My husband came home from work, so he ate 2 at once, no matter how she asked him not to spoil his appetite before dinner. This is such a beauty.

[Rada Vysotskaya]

Rada Vysotskaya, COGT,

Girls, good health. Bake with soul and pleasure! The recipe is successful, there are many places where you can "attach")).

I am very grateful for the recipe! I have been in Wishlist for a long time, today I cooked and scolded myself for not having tried it before. I've been baking for a long time, but today there were exactly those pies that I had wanted for a long time. Beautiful, lightest, most delicate, etc. The dough is obedient in work, molding from it is a pleasure. Thank you!

[ReNa]

ReNa,

It's incredibly pleasant to read and I understand your joy)). Itself is ready to jump to the ceiling when possible. We're not robots: even quite experienced ones have it at random))). But when it's perfect - just ah!))

Are all the cakes from this amount of dough placed on a standard baking sheet from a conventional oven?

Are all the cakes from this amount of dough placed on a standard baking sheet from a conventional oven?

No. For 1 kg of flour, this is a dough for 2 baking sheets of pies. Approximately 30 of these rather big ones.

ok thank you

Added Wednesday, 19 October 2016 2:45 pm

And you probably had to take it off the paper right away? And then my bottoms got wet a little

Natasha, and thanks from me! The dough is simply magnificent, I have been baking it for a long time, I can’t convey my gratitude.
I also have 2 baking sheets from a kilogram of flour, but there are 50-52 pieces that way, the fillings are very different. Thank you

[AlKA]

AlKA,

Abaldet is so beautiful !!))

[Scarecrow]

Scarecrow, Natasha!
The last time I ate such pies was 15 years ago. My grandmother was so hot. Lush, warm, cozy! The dough is like a feather bed - light, airy! Taste - I can't even describe! Simply DELICIOUS!
I am always on you with the test. And I made your pies several times, all the time - with bated breath ...what if something goes wrong ...
And it's always like that! It's so good!
Today I did it in the night, so my little daughter woke up, came to the kitchen and asked if she could already eat pies or not! And so in my childhood I would come to my grandmother's kitchen early in the morning, sit in a corner by the radiator and wait for grandmother to put a pie on a saucer. I have him, with milk ... and back to the feather bed, under the duvet ... and spaaat ... Well after such pies I sleep well ... good pies!
Thank you, Natasha, for grandma's pies!

And I, but I have no oven ... !!!!!
With this move, repair !!! My husband lost weight !!!!
So the son and daughter-in-law came the other day and strenuously invited to visit chicken and potatoes in the oven. And having received consent, they inadvertently ask: "Maybe mom will bake the Chuchelkins' pies too? Since the oven will be hot?" We missed ro pies. They themselves do not know how. Only pizza sometimes and then from the store dough ..

Alyona! And I also don't have a full oven.
There is a small tabletop electric oven. I bake six pies in it, But for the sake of such pies, you can endure a little inconvenience

[Want to know everything]

Want to know everything,

This is the most precious thing: childhood memories, comfort and warmth of our grandmothers. My grandmother also baked beautifully. For some reason, the majority builds up such an associative array: pies - grandmother))). Well, somehow it was so accepted in our Soviet families. Bakli - grandmothers)). Good health, nostalgic!))

alena40
Can you imagine what a valuable "fruit" you are in the family ??? Without you and your skills - that's it, life has cracked!)))

That's for sure. So I want to have time to pass on my skills, if not my daughter-in-law, then at least my son. By the way, he cooks better for me than my daughter-in-law. He cooks with pleasure, he feels what spice to put where. ALL IN ME !!! (By the way, we have hereditary, from my mother. I have two brothers and both cook very tasty).

[Scarecrow]

Scarecrow, Natalochka, and I with my thanks! I love this recipe, I bake it often, and every time I tirelessly thank you for the magic dough, the dough is always silky, it squeaks! It turned out two protvishka, with cabbage and liver) Thank you very much !!! Sorry for the pictures, from the phone :-)

[lettohka ttt]

lettohka ttt,

Awesome! I need to get myself together! Haven't baked for a long time!

Bliiiin, teased !!!! : girl_cray: We'll have to ask for the children !!! "

Thanks for the recipe, from me and from my husband! Yesterday I baked according to the above recipe with cabbage, and today my husband resentfully said that your pies are not enough for two days, bakes are still ... The second time I bake today, and tomorrow there will be a third ... t. To the filling, infection stayed. We will often bake!

Added Saturday 22 Oct 2016 07:24 PM

The same problem with ANY yeast, in ANY oven, with ANY filling, according to ANY (tried) recipe,all life... And the next day, the pies are completely uninteresting. I read the FSYU! subject, all rave reviews, well, I guess finally salvation!
And here fig nothing like it, everything is as always. Is this karma?

The dough didn't fit the first time. As it turned out, it was expired yeast. ((

Girls, and I have a question: did anyone fry pies from this dough? Well, my husband doesn't like pies from the oven, they seem too airy to him (although the dough is really very tasty and airy, it's a pleasure to sculpt.)

Good day. The pies are good. Forgive the former chef, but we always added oil and fats immediately, loosely, but under. oil at the end.
And I lay more eggs. The crust and its blush depend on the amount of sugar. We never sprinkled water, sweet pies were greased either before baking with an egg or after sugar syrup (sugar diluted in boiled water cooled down), meat, fish, vegetables were greased after baking. oil.

Added on Tuesday 01 Nov 2016 08:10

Girls, and I have a question: did anyone fried pies from this dough? Well, my husband does not like pies from the oven, they seem too airy to him (although the dough is really very tasty and airy, sculpting is a pleasure.)

Slightly thinner dough, so that it only lags behind the hands, the steep will be tough after frying.

And I have no complaints. I am so satisfied with the dough and the result that I do not correct anything.
I grease the sweets with an egg and sugar, the unsweetened ones - without sugar. I add vanillin to sweets.
I never tire of thanking the author. Yesterday's stuffed with cherry, apricot, apple and nut.

Good day. The pies are good. Forgive the former chef, but we always added oil and fats immediately, loosely, but under. oil at the end.
And I lay more eggs. The crust and its blush depend on the amount of sugar. We never sprinkled water, sweet pies were greased either before baking with an egg or after sugar syrup (sugar diluted in boiled water cooled down), meat, fish, vegetables were greased after baking. oil.

Added on Tuesday 01 Nov 2016 08:10

Slightly thinner dough, so that it only lags behind the hands, the steep will be tough after frying.

Thanks so much for your comment. Pro advice is very important.
However, in this recipe, I will still insist on my technology))). The effect of flour on starches is the same for any fats: both vegetable oils and animals. They envelop the starch molecule, preventing them from wetting. In fact, nothing terrible will happen, even if all the oil is spilled at once. Both creamy and vegetable. That is, the option - oh, nothing happened at all! - will not be. The test structure will be slightly different. Little. Because the dyne gluten chains are not formed, the dough ceases to be rubbery-bread and becomes more crumbly. It's just subtleties.

More or fewer eggs are not better or worse. It's just different / different recipe will be. Eggs affect the speed of staling and, probably, taste (I don't feel: 1 egg or 3 in the dough), but the protein definitely improves the structure of the dough. This is a well-known fact from ancient times. In my opinion, back in the 19th century, bakers used protein to improve our flour (you have to find the article and remember). And the amount from one egg for the amount of flour in the recipe is absolutely enough.

Smearing is like the "glamor" of a product. Here, as anyone wants, he does so. They will be tinted without smearing, because there is a lot of sugar, fat, milk, that is, baking. But they will not be glossy. Therefore, if there is a desire to make the crust glossy / sweet or something else, it’s not a question at all, this is personal creativity)).

[Nat]

you need to find an article and remember

Natif you find let me read will you bring it here ?!

I would also read it with pleasure !!!

Thanks so much for your comment. Pro advice is very important.
However, in this recipe, I will still insist on my technology))). The effect of flour on starches is the same for any fats: both vegetable oils and animals. They envelop the starch molecule, preventing them from wetting. In fact, nothing terrible will happen, even if all the oil is spilled at once. Both creamy and vegetable. That is, the option - oh, nothing happened at all! - will not be. The test structure will be slightly different. Little. Because the dyne gluten chains are not formed, the dough ceases to be rubbery-bread and becomes more crumbly. It's just subtleties.

More or fewer eggs are not better or worse. It's just different / different recipe will be. Eggs affect the speed of staling and, probably, taste (I don't feel: 1 egg or 3 in the dough), but the protein definitely improves the structure of the dough. This is a well-known fact from ancient times. In my opinion, back in the 19th century, bakers used protein to improve our flour (you have to find the article and remember). And the amount from one egg for the amount of flour in the recipe is absolutely enough.

Smearing is like the "glamor" of a product. Here, as anyone wants, he does so. They will be tinted without smearing, because there is a lot of sugar, fat, milk, that is, baking. But they will not be glossy. Therefore, if there is a desire to make the crust glossy / sweet or something else, it’s not a question at all, this is personal creativity)).

Yes, recipes and technologies are different, everyone chooses for himself, to his own taste - this is normal. I'm in the hospital now, ran home, sorry, I can't. Eggs, for recipes in bread makers (it all depends on the quality of flour, its gluten) replace eggs. powder. Some don't put it at all. Again, the taste and color .. Delicious, everyone's pies.

[Nat]

Natif you find let me read will you bring it here ?!

I would also read it with pleasure !!!

This is a copy from LJ Luda (mariana-aga) ^

Today, in pursuit of an article about the use of eggs as an improver for French wheat bread by Russian bakers in the 19th century and English ones in the 20th century, I am citing material from the book of an outstanding technologist of English bread, gold medalist of British and international bread exhibitions, Walter Banfield.
The British perceive eggs not only and not so much as enriching dough with eggs, but as a dough improver, because their native English flour has low gluten and is more suitable for bread with soda than with yeast. The main granaries of the strongest wheat in the world in the first half of the 20th century were Ukraine, the Canadian province of Manitoba and ... Chile in South America. Russia was distinguished by strong wheat, Europe as a whole grew unimportant wheat: from feed wheat to soft brittle wheat. England grew wheat of medium-strength, unreliable quality.
Apparently Russian bakers relied on the same enhancing effect of eggs in the 19th century, when the flour was shaken in quality, to stabilize the dough for the French roll. The most interesting thing is that the amount of eggs (or yolk) that they added to the dough for the French roll exactly matches the quantities prescribed a hundred years later by a highly educated European technologist.

The great English bakery technologist Walter Banfield writes in the 1930s in Manna. Treatise on Bakery ":

Chapter 17. Eggs, wheat germ and lecithin in the dough.

Eggs are rarely added to dough for white bread, because eggs are considered an expensive raw material in baking and among bakers there is a tenacious prejudice that in order to get a noticeable effect on the quality of products, they need to be added a lot.

Thanks to their composition, eggs are the most organic and best dough and bread improver.

Very rich Creole butter bread owes its exceptional splendor and aroma to the eggs in the recipe. So we are using this bread as an example of creating exceptional white bread through the use of eggs.
Nowadays, Creole bread with cream is baked without the addition of eggs, since the flour has become strong enough and high-gluten in itself and will take out the addition of baking.

Typically, white bread dough does not require egg addition. The exception will be dough with structural defects. Dough that is too soft, spreading or sticky can be stabilized by adding eggs, especially egg yolks, to the dough.

The effect of adding eggs to the dough

Consider the effects of adding eggs to the dough, dividing them into the effect of the protein and the effect of the yolk.

Egg white is able to hold a large amount of air, which leads to a significant increase in the volume of the workpieces during proofing and products during baking.

Milk proteins, especially casein, negatively affect bread, dry out its crumb. And egg whites - on the contrary, they give the crumb a long-lasting moisture.

The author of this book found that adding six proteins per 14 pounds of wholegrain flour (175g of proteins per 6356g of wholemeal flour, 2.7% by weight of wholemeal flour) produces a wheat bread that retains crumb moisture 36 hours longer than regular whole wheat bread. ... In addition to the improved moisture content of the crumb and longer freshness, the bread turns out to be more fluffy with an even fine-mesh crumb, silky fiber and is cut without crumbling.

Whole wheat bread specialists have learned how to bake premium varieties thanks to the addition of dry gluten to the dough. Note per. : This practice of adding gluten to whole wheat bread is still widespread in Anglo-American bread baking to this day, allowing both lean and non-allergenic breads to be baked, suitable for those allergic to eggs. The composition of modern whole grain bread in descending order of the specific gravity of the ingredients:
whole grain wheat flour,
water,
sugar,
yeast,
vegetable oil,
wheat gluten,
salt, vinegar, vegetable lecithin.
But the author of this book believes that egg white improves wheat dough better than gluten, because adding protein does not change the fermentation time of the dough, the dough does not require additional kneading. Adding gluten will require an increase in the fermentation period of the dough (the dough will become tighter, it takes longer to grow to its maximum volume). Thus, the egg white combines well and beneficially with the wheat protein in the dough.

In white bread, egg white additions are not needed, but in whole grain bread, they are almost mandatory, especially if the baker can afford an increase in the cost of bread.

Egg white is an effective icing for bread. Unlike most egg lubricants and bread glazes, water-diluted egg white gives the crust a strong sheen, but does not color it, or make it redder or ginger. Photo source

Egg white only adds shine to the baked bun

Egg yolk changes color and smell of baked bread made from the same dough
Egg yolk is a complex substance. It contains a large amount of lecithin and thanks to it improves the dough. If lecithin is mixed with water, then it swells and an emulsion forms - a substance much thicker than just water. Lecithin binds water, gives water "density" and repairs curled biscuit dough or curdled butter cream well. Likewise, the lecithin in the yolk strengthens weak and limp wheat dough from defective flour.

Yolk lecithin affects gluten in a completely different way than milk proteins or some salts strengthen gluten. The salt and milk in the dough stabilize the gluten in the sense that the dough made from weak flour stops spreading, but at the same time the product is small, low with a dense dry crumb. Lecithin in the yolk, on the contrary, he collects the dough to a heap, it no longer flows so much, but spreads, and the bread grows to a maximum or even more volume than before, with a dramatic head and opening along the cuts.

Lecithin-in-test studies by Mr. G. Kühl have shown that breads made from weak flour (milled from soft wheat) are greatly improved by the addition of vegetable lecithin or yolk. A more durable and elastic gluten is washed from such a test (German magazine "Muk", vol 72, 1936).

Thanks to the egg yolk, we can add lecithin to the dough, strengthen it and give the crumb a beautiful creamy, "expensive" color. Experiments show that a pound of yolks will suffice, a maximum of two pounds, in the case of a completely sluggish and loose dough. Note transl .: We are talking about 450-900 g of yolks per 127 kg of flour in an English bag. 0.36-0.72% of yolks by weight of flour means 4-8g of egg yolk per kg of flour in a dough recipe, as in French bread recipes in the 19th century in Moscow:

for 1 kg of flour c. with., 1s or 2s.
7.5-30g sugar
2.5-25g butter
6-28g eggs (3-10g yolk)
water or water with milk
Source: Statistical statements on the bakery industry in Moscow for the 19th century

An example of the recipe for a French bun from St. Petersburg bun 1900
for 1 kg of flour in dough
35-70g sugar
40g butter
13g eggs (4-6g yolk)
You can use frozen yolks (defrost before mixing in the dough) and yolks in whole eggs. For every pound or two of yolks added to the dough from normal flour, add 2 to 4 liters of extra water in the dough.

Approx. transl.: For each yolk added to the dough (20g of yolk), pour 80g of additional water into the dough. Let's say a bread dough recipe: 1 kg of flour, salt, yeast, 600 g of water. Add 1 yolk (20g) and then add 80g of water on top of that: 1kg of flour, salt, yeast, 20g of yolk, 680g of water.

Usually, not 20 g of yolk is added as an improver, but only 4-8 g of yolk per 1 kg of flour, so the addition of water will not be so terribly large: instead of 1 kg of flour + 600 g of water there will be 1 kg of flour + 5 g of yolk + 620 g of water.

The softest dough a baker works with is sweet bakery dough. It is soft for a natural reason - there is little salt in it.Note translation: bakers add from zero to 8g of salt per kg of flour in baked bakery dough in GOST standards, 4g per kg of flour in kulichny dough for Easter baking. Salt strengthens the dough, the absence of salt makes the dough soft and sticky. In addition, the bun dough is kneaded very "wet", the weakest consistency, so that the yeast can work in a very sweet dough.

For this reason, adding eggs to bakery dough is the best improver. In addition to the fact that eggs will increase the nutritional value of products, they stabilize sweet unsalted dough, giving it a steep, plump shape during the proving period (instead of spreading into a pancake) and preventing the dough from blowing out, the shape of the products being unstable. Thanks to the additional egg white that goes into the bun dough with eggs, buns and rolls are much fluffier and more voluminous.

The addition of eggs helps to obtain a fine-mesh, silky crumb, the buns are more fluffy, they are kept fresh longer without drying out in the crumb, they look more expensive, more nutritious, and are distinguished by the absence of any flaws in appearance.

How many eggs to add to the dough as an improver

When the salt in the recipe is less than 3/4 ounce per quart of liquid (less than 21.25g salt per 1137g water), add 2 eggs (80g per dough with 200g sugar) for the stabilizing effect of the addition of eggs to take place. This means that with normal kneading, where 5.7 liters of water goes to the bakery dough, the additional consumption will be equal to ten eggs. This is a little cost, but what a benefit! Only 2 additional eggs in the dough will allow the baker to sell 83 pieces of premium rolls instead of 72 pieces of third grade rolls!

The fact is that in bakery dough for sweet buns, sugar is about 200g of sugar for every 1137g of water in the dough and the salt is reduced from the normal 30g per quart (1137g) of water in the dough to 20g.
If there is a normal amount of salt in the dough, then there is no need to additionally strengthen the dough with eggs.

In more high-calorie rich buns, where 6-8 eggs are added to the dough per quart of liquid in the dough (240g of eggs per 1137g of liquid) or even in royal table buns, where in each quart of liquid in the dough, half of it is eggs, the effect of improving the dough with eggs is even more significant. Products are obtained exclusively airy and downy.

British bath buns
🔗Batskaya_bun
🔗

The recipe for English bat style buns. For 400g of flour, zero salt, 25g of pressed yeast, 175g of sugar in the dough, 225g of butter, 3 eggs (100g of melange in the dough, 20g of melange, dilute with a spoonful of water and leave to grease the buns before baking), 160g of milk. Filling and flavoring: lemon zest, 50g raisins. 90g crushed lump sugar to sprinkle on buns before baking. Sponge dough.
Scan of the section in Banfield's book about eggs as a wheat dough improver.

Betty Hensperger, author of a book on bread from a bread machine, uses dry gluten as a dough improver in a bread machine. I add the same amount of improver, but in the form of fresh egg white.

1.8-3.5% by weight of flour in recipe for white flour dough
2.7-5.3% for dough with whole wheat flour
5.3-10.6% for tough whole wheat flour dough and non-wheat flour dough (oatmeal, rye, etc.)

Walter Banfield, bread technology specialist from England, recommends

similar amounts of egg white as a dough improver:

3.3% by weight of whole wheat flour or 7% by weight of liquid in white flour dough.

Since I buy liquid egg whites in a bag from the store, this actually means 2 tbsp for me. l. protein (about 30g) per kilogram of bread (from 450-500g of flour) in Zodzirushi. And 3 tbsp. l. egg white (about 40-45g) for a kilogram of bread from wallpaper wheat flour, rye-wheat dough, dough with flakes of various cereals, and so on.

I do not change the weight of the water (or milk and other liquid in the recipe), I add protein to this amount. Ie.the protein takes care of itself, it does not thin the dough too much and, moreover, does not take away water from the dough, as dry gluten, which absorbs a lot of water, would do. Fresh egg white is a fully moistened white that, when kneaded or whipped, forms a steep, stable foam, whereas dry gluten requires additional water and time to swell to retain gas in the dough and maintain its shape.

I am thinking about switching from using fresh proteins to lean proteins so that I can mix them with flour and this will make the recipes suitable for the delayed batch mode in a bread maker. Then I will need to recalculate the amounts for dry proteins, approximately 1: 8 by weight. That is, 30 g of fresh egg white means about 4 g dry - for a dough made from white flour. 40-45g of fresh protein - 5-6g of dry protein - for dough made from black flour and rye-wheat varieties.

I baked these sweets several times with cabbage. : nyam: Tell me a couple of sweet non-flowing fillings

[Scarecrow]

Scarecrow, Natasha! I am grateful again!
The dough turned out to be so obedient: yesterday I kneaded the dough and urgently had to leave home. I put the dough in the refrigerator, I was afraid to leave it warm, so as not to oversteer. It turned out that I was able to take care of pies almost a day later, that is, immediately after kneading in the refrigerator, the dough lived for almost 24 hours, poor thing.
When I took it out of the refrigerator, it was so lush
The pies are perfectly formed! The dough did not stick to the table and hands. (it turned out that even after the refrigerator it behaves well)
The filling was made from chicken meat (chopped) and potatoes (pre-boiled).
The pies came well, quickly (of course, if after the refrigerator you get into a temperature of 35 grams)
The finished pies turned out to be delicious, lush, but turned out to be a little damp inside. Not to say that they weren't baked at all, but the last time it was drier (I can't even find words) ...
I would like to ask your opinion, why did this happen?
My versions:
1) The filling was still a bit damp (although I also made apple dough out of this dough, there was no stickiness of the dough near the filling)
2) I gave a little time for proofing (about 30 minutes at a temperature of 35-40 g)
3) The pies were big, stuck together, and due to the fact that they were baked in one "mass", they could not bake properly (baked at 190 g for 25 minutes)
4) Proofing in the fridge still affected
Can you tell me, Natasha, what is the main mistake?

I baked these sweets several times with cabbage. : nyam: Tell me a couple of sweet non-flowing fillings

good afternoon, lately I have been buying marmalade, (dense thick plates) in boxes, there are different fruits. It does not flow, it softens when baked.

I brought a huge thank you to the author, the dough is simply gorgeous, I tried a lot, but it just won me over, I baked it several times already, in the morning if there is a pie, it’s soft, soft. : girl_love: Natasha, thanks a lot.
These are pies with minced meat and carcasses. cabbage

Added on Tuesday 08 Nov 2016 11:32 am

And these are buns with Creme De Parisienne, (or rather what is left) your dough, just a meal

[Inusechka]

Inusechka,

I also made from this dough with cream!))) Yes, the dough is universal - bake anything, health!))

[AlKA]

AlKA, the pies in the photo are so beautiful, obviously nothing came out. What do you do with the fruit filling so that it does not flow out? Well, teach me, please ...

[Sweet filling for pies / patties]

And tell me a couple of sweet, non-flowing fillings

Sweet filling for pies / patties

Author's, something tells me I strongly suspect that our author has already forgotten about her ...

Lemon-raisin filling for pies

Not), of course I could suggest more, but I'm afraid to seem intrusive once asked for a couple ...

In general), I strongly advise you to visit the topic Fillings for sweet pies, cheesecakes, pies , I think, there you will find sooooo many interesting things for yourself ...

Added on Tuesday 08 Nov 2016 03:10 PM

This is a copy from LJ Luda (mariana-aga)

Natka, thank you very much, my friend !!!

I was very interested !!!

I always baked pies according to this recipe, I really like the dough. But it so happened that it was necessary to attach a very thick fermented baked milk. And this is how I did - for 1 kg of flour - 330 ml of fermented baked milk and 270 ml of milk. The dough turned out to be softer, completely airy. I did not roll it out, but stretched it - as for cakes. Now I will probably do so.

[Scarecrow]

Yesterday I baked it for the second time. Very tasty. True, my oven, to put it mildly, is not ice. Burns from below - pale from above. But this does not affect the taste in any way. The day before yesterday I baked a half dose. Yesterday evening my husband asked again. But yesterday I did half with cabbage, half with cherry jam - nothing flowed - I put semolina on the bottom. So that Scarecrow a huge merci for such a wonderful dough - I wrote it down in my notebook. Thank you

[Orshanochka]

Orshanochka,

Great health. Try rearranging the baking sheet in your oven to a higher position to balance. The heat shines from below, so the sole burns, and the upper does not blush. Or put another baking sheet at the bottom so that there is no direct flow of hot air from below. Cut it off.