pawllena
iris. ka, Irina, the shavings turned out to be boiled, and if sterilized in less time, it may not be stored. Therefore, cutting apples into cubes for flavor is better. Only because of the size of the pieces, it will probably really boil down. I will do it in a glass pan and see how the volume decreases. And then, perhaps, I will try to put it into jars right away.
Scarecrow
Quote: kil

Well, about 4 rubles turns out, you can survive.

I have a kilowatt of 2.65. So it turns out 2 rubles.


Added Friday 19 Aug 2016 12:23 PM

pawllena,

Do not put in jars right away. The volume is greatly reduced. A third of the can will definitely be empty.
kil
Quote: Scarecrow

I have a kilowatt of 2.65. So it turns out 2 rubles.


Added Friday 19 Aug 2016 12:23 PM

pawllena,

Do not put in jars right away. The volume is greatly reduced. A third of the can will definitely be empty.

And whoever you have such chocolate tariffs, I have 5.38 with a gas stove and 3.77 with an electric
If you put it directly into the jars, then 1 - they will boil and fill the whole stove and 2 - will remain in the jar of figs with butter as Natasha wrote.
pawllena
kil, Irina, thanks, I understand. I will not experiment.
MaBa
Girls, and I add starch after micra. I take out a bowl, add starch / flavor / rum / raisins / cranberries. .. mix and leave under the lid to cool / rise, and then pack the cold one in pies. Sometimes starch is already in the cooled bag before baking. I have lovers of trying such apples before baking and starch interferes with them))) And for rolling into jars it seems to me that starch is not needed at all
marina-asti
Quote: Scarecrow
I have a kilowatt of 2.65.
Quote: kil
And whoever you have such chocolate tariffs, I have 5.38 with a gas stove

Irina, no need to say! Now it is clear why someone dries everything with boxes

Scarecrow
I am a village !! The countryside is our preference.
eye
Quote: Scarecrow

I am a village !! The countryside is our preference.
Elena Bo
The filling is very tasty. And the main thing is fast. I made a triple portion at once, the cooking time also tripled.
mamusi
Quote: Scarecrow
I am a village !! The countryside is our preference.
And I am a village ...
(I also dry plums and apples and stuff them into the filling ...)
By the way, by the type of these apples, I prepared 20 cans of plums ~ my husband drags on from the plum ... just ... damn it!)))
I don’t know what we have before winter, but he has already devoured 6 cans ~ right with a spoon, along with yogurt and a white bun, and that's it! Guard!
It eats faster than I harvest ...vicious vicious circle!
toffee
mamusi, that is, you cut the plum in half, sprinkle it arbitrarily in a bowl of sugar and boil it in a micron. So?
Scarecrow
mamusi,

Gee-gee. A familiar scream!))
Nastasya78
Oh, girls, the oven is already kneading the dough. Apples on what mode to cook? "Reheat" or "Quick Cook"? Someone please answer !!! You are welcome!!!




Which mode to use in the microwave?





I baked pies. Fry - fried. Baked today for the first time. What can I say ... Very tasty of course. I liked both the dough and the filling. The husband ate with milk and praised. Even the eldest son, the little one, sharpened two pies at once ...
But I am very disappointed with the appearance. No! This is by no means a claim to the author, but a claim to itself. Please tell me what is my mistake ...




Everything was fine until the dough was in the oven ... In almost half of the pies, the dough broke and the filling almost fell out. Moreover, the pies grew so much during baking that they stuck together.When she tried to separate them from one another, even whole pies were crippled by the filling.




Tell me what is the reason? My level is actually zero in baking.




Standard baking sheet, included 15 pies, put 1 tbsp. l. fillings with a slide. Maybe put less fillings? Or roll out the dough thicker? To be honest, I didn't even roll it out, but turned it into a cake with my fingers and laid out the filling ...




Yes, and more .. If you put fewer pies on a baking sheet, well, so that they do not stick to each other, what to do with the rest of the dough? Doesn't it ferment? Maybe put it in the refrigerator while the first batch is cooking in the oven?




Tell me more how to cool such pies properly? Directly on a baking sheet or on a wire rack? And how to store it? Well, so they don't get stale? Can you freeze them?




I would be extremely grateful if the author or just an experienced person answers. I want not only deliciousness, but also beauty :-))




Yes, and more ... I cooked the dough in KhP on the "Yeast dough" program. In this program, I have 30 minutes kneading with a pause and 1 hour proofing (Redmond 1910 oven). There is a 10 minute pause between the first and second kneading. Do I need to increase the pause time in manual mode to 30-40 minutes so that the flour swells well and gluten forms? Is it important to knead it? Or for a pie dough, this does not need to be done, as is the case with bread?




Well, I cooked apples for 4 minutes in the microwave on the "Warm up" mode. Maybe it's also not true ... I'm really looking forward to your answer. I would like to repeat baking taking into account the recommendations of the author or just experienced people.




REALLY LOOKING FORWARD TO THE ANSWER!!! YOU ARE WELCOME!
kil
Nastasya78, I don't know about microwave modes. I just have a microwave mode and there you can set the power from weak to the most powerful. You need to cook at maximum power. That is, at the maximum of your oven. Wait for Natasha for pies. Will come and tell.
Everything will work out for you. Sweet pies are always more problematic to form correctly so that the filling does not leak out. The main thing is delicious.
Prus - 2
Lisss, Lyudochka, you haven't been on the forum for a long time. I, too, have not been for 4 years and now I returned. Maybe one day you will come back too! And when you come back, my thanks to you for the super-filling! I have been using it since 2013 and today I made incredibly delicious pies with it!
Nastasya78
Made this filling repeatedly! Really like. Thanks to the author of the recipe!

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