Fried pies in oil in a multicooker Brand 37501

Category: Bakery products
Kitchen: Russian
Fried pies in oil in a multicooker Brand 37501

Ingredients

yeast SAF-Moment 1.5 tsp.
wheat flour 500 g
water 300 g
salt 3/4 tsp
sugar 3 tbsp. l.
sunflower oil 30 g + 135 g
thick jam 16 pieces

Cooking method

  • This recipe was posted two years ago on the site 🔗
  • Now I repeated it using my new technology: Panasonic 2500 bread maker and Brand 37501 multicooker.
  • Let's start: measure 1.5 small scoops of yeast into a bread maker, pour 500 g of flour on top, 3 large scoops of sugar, a little less than a small scoop of salt, add water and sunflower oil. Mode 12 - regular dough 2h20min.
  • Clarification:
  • 1) I buy oil of the first cold pressing, how another oil will behave (without the smell of seeds) - I cannot know.
  • 2) After the first kneading, the bun turns out to be quite dense, held by a ball. Curious, but true: different models of bread makers require slightly different proportions of water and flour. Mine asks for 285 g of water per 400 g of flour when baking the simplest bread, then the roof of the loaf is not flat, but not torn.
  • While the dough is being prepared, let's start filling. I advise you to take a thick jam that keeps its shape. Let's wrap it in dough like candy. The size of the pieces is just the size of a candy - half of a matchbox, cut lengthwise. Chop 16 servings of jam.
  • The multicooker was not chosen by chance. It will take the "hottest" mode - Frying Meat (+ 180C). The pies will be fried pretty quickly, so you can stick them on first, and then not be distracted from the process of even frying. When the bread maker squeaks, take out the dough and crush it lightly so that air comes out only from large bubbles. It may stick a little, but it leaves the hands and the table rather quickly. Divide the bun into 16 parts and pinch the filling into the pie blanks.
  • Pour about 135 g of sunflower oil into a multicooker, this is a layer of about 6-8 mm. Thanks to Archimedes' law, 5-6 pies will displace the oil to the desired level and there will be no overspending of products.
  • Here I will make a small digression. I was always afraid to fry something in boiling oil on a regular stove. It hissed, exploded, splashed across the kitchen, leaving burns on his hands and a couple of times on his face. But with a slow cooker, it's a different matter: no fireworks, burnt oil and other troubles. Even out of habit, the mitten put on turned out to be superfluous. It is not at all scary to put another pie into the multicooker with your bare hand, it lies down quietly and begins to hiss and swell a little. It is not necessary to dive into the pan to take out the finished product; iron tongs with silicone tips are great help.
  • Returning to the pies, I’ll say that you don’t need to send them for proofing, we didn’t tamp the dough. We put 4-6 pies in a bowl, watch how the bottom is fried. It has become crispy and reddish or the pie has grown 1.5-2 times - it's time to turn it over. Since there is very little oil, the sides are likely to remain whitish. Tongs will help here: grab the pie and put it on its side. If after 5-10 seconds he cannot stand on his side on his own, you can prop him up with a nearby pie or lean against the side of the pan, which is very convenient! There is nothing raw in the dough and filling, so we fry "by eye" until a tasty shade is obtained.
  • Enjoy cooking!

The dish is designed for

16 pieces

Time for preparing:

2h20min dough + 10 minutes modeling + 35 minutes frying

Cooking program:

Fry-Meat

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Vichka
Maria! Well done, you and our multicooker!
Excellent result!
Someday I will definitely try.
MariV
How interesting! I will have to try it in the 6050 pressure cooker on the "Fry" program!
on the way
Cool recipe! Thank you. My husband is very fond of fried pies, and I really do not like to fry them, just for the reasons you described. Now, I think a balance will be established in the family. I will fry and my husband will eat. THANK YOU!!! - this is for you

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