Lenohka
Does anyone make 255 kefir dough for perechek in Panasonic? It's not a hunt to knead with your hands, maybe someone has already got used to the recipe and technology?
Qween
For perechek and pies on kefir I make a very soft, non-uniform dough, which I knead only slightly with a spoon.
Lenohka
I have a traditional recipe for perechek, but the amount of flour (kefir 500 ml) is not indicated there. How much flour do you think you need to add (approximately) to make a softly kneaded dough?
echeva
Quote: Lenohka

I have a traditional recipe for peppers ...
what is perepichki? first time I hear ... introduce me, pzhalsta
Qween
Quote: Lenohka

I have a traditional recipe for perechek, but the amount of flour (kefir 500 ml) is not indicated there. How much flour do you think you need to add (approximately) to make a softly kneaded dough?

Please write your recipe, let's see what and how. Do you knead dough with or without eggs? For 500 ml of kefir, you get a lot of perechek.
Qween
Quote: echeva

what is perepichki? first time I hear ... introduce me, pzhalsta

Zhenechka, these are Ukrainian flatbreads that are fried in a pan.
Lenohka
Recipe: 0.5 l of kefir, 1 egg, salt, sugar, 1 tsp. soda extinguish. vinegar. Knead gently. Girls! Flour needs about 600 gr. Now I kneaded it with my hands to determine the amount of flour, and tomorrow I will try to knead it in a bread machine.
Qween
Lenohka, I would put the soda not slaked. Kefir will extinguish it and so. The amount of flour is just for not too soft, but not strong dough 550 - up to 600 g of flour.
Natalia K.
Girls give somebody a master class. And expose the recipe with the photo. This is the first time I hear about perepichki
echeva
Well, if a person from Ukraine does not know about them, then I am Siberian, and even more so
qdesnitsa
Virgo, are you swearing in what language? Dumplings - I know, dumplings - I know, dumplings - also ... pastries - I don't know
Natalia K.
Quote: echeva

Well, if a person from Ukraine does not know about them, then I am Siberian, and even more so
Zhenechka, we call pies with filling (something like whitewash) as perepichka. Maybe girls under this name have something else. That's why I ask you to show the master class.
Quote: qdesnitsa

Virgo, are you swearing in what language? Dumplings - I know, dumplings - I know, dumplings - also ... pastries - I don't know
In Khokhlyatsky, which I myself am not very versed in
Lenohka
oh, girls, well, they made fun of me ... I didn't even think that someone might not know what delicious, crispy, ruddy, perepichki are ... in business ... throw it in a search engine, look at the photo, run yourself do perepichki Today I will do it. unsubscribe by the amount of flour.
olaola1
Masyusha
Quote: Lenohka

... in business ... throw in a search engine, look at the photo, you yourself will run to do the perepichki !!! Today I will do it. unsubscribe by the amount of flour.
Yeah, I threw "correspondences" on Yandex, so he corrected the "correspondences" for "correspondence" and gave me "correspondence with a sausage"
Anyway, I found a photo of perechek, now I sat down on a corner and wait for a recipe (or better a master class) from the pros
Painting
We sell these on Khreshchatyk.
🔗
Qween
On Khreshchatyk, they sell the most ordinary sausages in yeast dough.
echeva
Quote: Painting

We sell these on Khreshchatyk.
Is it they who are perepichki?
Painting
But for some reason, only there is always a long tail in the window, although sausages in dough are sold almost at every step. And there are no queues, nothing.
Qween
Quote: Painting

We sell these on Khreshchatyk.
🔗

Quote: echeva

Is it they who are perepichki?

Our perepіchka is fluffy cakes that are fried in oil in a skillet under the lid.
Lenohka
Qween, you were absolutely right about the amount of flour! 600 grams is a bit too much, but it still turned out to be excellent! Tomorrow I'll try it all the same with less flour and knead the dough in a bread machine.
Rina
Well, since the topic was at my disposal so far, I'm here self-governing I'll have some fun ...

natalisha_31, it was necessary to look not for "perepichki", but "perepichki", after all, the word is Ukrainian (and our language is not Khokhlyatsky, but Ukrainian).

Lenohka, traditionally "perepichki" were prepared from yeast dough, not soda. Only the leavening was "fast" and the dough was very soft. Perepichki were a substitute for bread when it was in short supply. Quite often they were made from kneaded bread dough. We took a part of the dough and baked (fried) tortillas, without waiting for the dough to rise.


Academic Dictionary of the Ukrainian Language
PEREPІCHKA, and, zhіn.

1. Shake the cake for a few minutes, so that it is shy from the sour baked cake and baked in a frying pan coated with butter or lard.
The last borscht speckled [Gorpin] two perepіchki, borscht and cartoplas cooked (Boris Grіnchenko, I, 1963, 251);
Cookies and Zats took the kitchens, distributed their correspondence,., Savoryly baked in butter (Mykola Rud, Gomin .., 1959, 26);
* At the time. Having approached Sashka, I stretched out wide, like a perepichka, I drown (Spiridon Dobrovolskiy, Ol. Soldiers, 1961, 32).
Perepichki were baked mainly on Saturday for breakfast.

Sour-leavened dough.



If you search carefully, you can also find it on culinary sites. For example,
🔗
DonnaFelice
The girls who raised the topic! Thank you very much! I also came to see what is hidden under this strange word, although I am friends with the language.
And then I saw the light!
In the kindergarten, we were sometimes fed with something incredibly tasty, I in maturity identified it as pancakes made from yeast dough. They were watered with apricot jam and we ate them, bending in half. But looking at the photo from the say7 forum, I understand that nothing was fed to us with pancakes, namely perepichki!
So the photo on the first page and a detailed MK. I think many will remember the taste of their childhood
Zhivchik
Quote: Painting

But for some reason, only there is always a long tail in the window, although sausages in dough are sold almost at every step. And there are no queues, nothing.

Yeah ... only on Khreshchatyk are the most delicious. And everywhere ...
Zhivchik
Quote: Rina

(and our language is not Ukrainian, but Ukrainian).

And for those who are not particularly knowledgeable, I clarify that not Ukrainian, but correctly Ukrainian. T. to the word UkrAin no. But only Ukraine. It pisses me off when Ukrainian people speak on TV ... punching bi gadiv.
Gasha
Quote: Qween

Zhenechka, these are Ukrainian flatbreads that are fried in a pan.

Anyut, these?

🔗
Rina
Quote: Gasha

Anyut, these?

I don't know if these are on Khreshchatyk (since the dough is fried, these sweets passed me by), but your link is exactly what is considered a classic perepichka - yeast bread dough (only with milk) and fried in a pan.
Tanyulya
We always get perepichi fried, when there is no bread for breakfast. And my mother-in-law sprinkles them with sugar and calls the sugarcane.
Qween
Quote: Gasha

Anyut, these?

🔗

Gashenka, in general, sort of like that, but in the photo there they are somehow tight. And they should be plump, porous and fried in a sufficient amount of oil, and from this they are so ruddy and beautiful.

It is very tasty to make portioned notches like on a cake beforehand, then fry. Then break along the lines, pour garlic gravy (like for donuts) and gobble up all this yummy with hot borscht. I advise.
Qween
Girls, we often do perepichki on soda kefir dough. I quickly made the dough and fry it right away, and there is no need to wait a bit.

And dad says that when he baked bread in the oven, his grandmother always left the dough in order to prepare perepichki for all children. The kids swept them away instantly. They waited for the time to bake bread just for the sake of perechek.
PS: It's interesting that when you eat a pep, there is no feeling that you are eating pancakes. Some completely different taste.
metel_007
And my grandmother called them PUSHKI
Zhivchik
Quote: metel_007

And my grandmother called them PUSHKI

Donuts I call (and not only me) donuts (round with a hole), which are deep-fried.
mom Yulka
Quote: Lenohka

Recipe: 0.5 l of kefir, 1 egg, salt, sugar, 1 tsp. soda extinguish. vinegar. Knead gently. Girls! Flour needs about 600 gr. Now I kneaded it with my hands to determine the amount of flour, and tomorrow I will try to knead it in a bread machine.
Hello, our family has a favorite dough, we make pizza with it, and pies, and just flat cakes. The recipe is approximately as follows: 0.5 l of kefir, 2 eggs, 1 tsp. salt, sugar to taste (depending on which filling, I put 3-5 tsp.), 100 gr. melted margarine or butter, 1 p baking powder, flour. Here's how to find out how much flour is needed to knead such a dough in a bread maker ???

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