Boats with saffron milk caps

Boats with saffron milk caps

Category: Bakery products

Ingredients
Dough
milk or any dairy product	0.5 liter
eggs	3 pcs
sugar	1 glass
butter or margarine	100 g
pressed yeast	40 g
premium flour	1500-1700 gr
salt	1 tsp
vanilla sugar	1 sachet
filling
mushrooms (I have mushrooms)	0.5 -1 kg
bulb onions	1 PC
sour cream or cream	2-3 st. spoons
salt pepper	taste
vegetable oil	2-3 st. spoons
sauce (like bechamel)
flour	1.5 tbsp. spoons
butter	1 tbsp. the spoon
cream 10%	1 glass
hard cheese	30 g
salt, pepper, nutmeg	taste
for lubrication
egg	1 PC
milk	2 tbsp. spoons

Cooking method

• These pies have been living in our family for a very long time. This recipe was cooked by my grandmother, and my mom is still cooking. I have always believed that this dough is the tastiest possible. Then, having got here on the forum, I got acquainted with other recipes, and perhaps many of them are much better and more successful. But for me it's the taste of childhood. Therefore, no, no, and I am returning to this particular recipe. I would be glad if you like it too.
• So: let's prepare all the ingredients for the dough. it is desirable that they are at the same temperature, so we will take them out of the refrigerator in advance.
• 
• Then everything is very simple. Grind the yeast with 1 spoonful of sugar taken from the total. Beat the eggs with sugar without much fanaticism. The milk (or, as I have in this case, sour) is slightly warmed up to body temperature. Well, so that the finger dipped into the milk felt a little warmth. You understand, before neither grandmother nor mother had electronic scales, thermometers and our other devices. So everything was controlled by the tactile-organoleptic method.
• Then we mix all the liquid ingredients for the dough, gradually add flour and lastly add salt and soft butter.
• About the flour. Focus not on numbers, but on consistency. The dough should be moderately soft. Earlier, my mother told me that as soon as she began to peel off from her hand, that's enough. Well, I'm now with a kneader, so the dough is soft, slightly smearing along the bottom. It hangs from the hook very solemnly and meooooooooooooooooooooooooooo and slides down reluctantly Like this:
• 
• Leave the dough for proofing for 60 minutes or until doubled. Here is the view after proofing:
• 
• While the dough is letting stand, prepare the filling: Fry the mushrooms until the water evaporates, then add the onion, vegetable oil and continue frying. I draw your attention: saffron milk caps and other lamellar mushrooms are ready for frying when they begin to "shoot" actively, no need to overexpose them. Then pour in the cream or sour cream and simmer until the sour cream is absorbed into the mushrooms. And the amount of filling is also not constant. The more mushrooms, the tastier. Sorry, I did not photograph this process, because I already had stewed mushrooms - they remained since Sunday and I disposed of them.
• Prepare the sauce: Fry the flour in butter until golden brown.
• 
• Gradually pour in the cream, stir so that there are no lumps, salt, pepper, muscat. Add grated cheese last and stir it vigorously until a smooth sauce:
• 
• Next, put the filling and sauce aside and take the dough. Divide it into portions. The size and quantity depend on your imagination. In my photo, the whole portion is cut, but I also baked pies with other fillings.
• 
• Cover the blanks with a towel and let them stand for 15 minutes. In the meantime, we prepare everything for baking, cover the baking sheets with paper or grease, beat an egg with milk for greasing, etc.
• then we begin to sculpt. We roll out the blank into a cake and symmetrically make cuts on the sides like this:
• 
• put the filling on the center of the cake:
• 
• And then we form a pie by stretching one barrel with a slot through the other:
• 
• Then we pinch the tips sharper, giving the pie an elongated shape and put on a baking sheet. Put a teaspoon of sauce on top of the hole. It then forms a delicious crust and keeps the filling juicy.
• 
• 
• So we fill the entire baking sheet and let the proofer for 30-40 minutes, depending on the heat in the house. The oven, meanwhile, heats up to 180 degrees.
• Lubricate the distant boats with an egg and milk and send them to the oven. We focus on the blush. Baking time 25-30 minutes. But be guided by your oven. We get these:
• 
• Bon Appetit everyone!

The dish is designed for

lot

Time for preparing:

3 hours

Cooking program:

oven

National cuisine

Russian, Ukrainian

Note

Great! beautifully! probably delicious)))))))))) but busy too)))) I liked how you wrap them! I will definitely try ... only I have no saffron milk caps!

Muscovite, thank you! There is nothing busy there. To write for a long time, and so .... A nachimnka with anything can be. Basically, this is a mold for wet fillings so that the dough does not get wet. I do the same with cottage cheese + raisins. And mushrooms, well, replace with any other mushrooms.

in! I have honey mushrooms in the freezer bored!

I really respect mushroom pies! Nice and tasty. Sauce - for a note.

I also wrap it this way when I do it with cottage cheese.

And nobody gets bored in the freezer ...

And I seem to have a mushroom diet this year. Mushrooms in the freezer, mushrooms in salting on the balcony, pickled mushrooms in jars, dried mushrooms ....... It's a year of mushroom though!

Tuscarora, what a wonderful recipe and so valuable, "family", and wonderful master class in photographs. And I recently remembered about your flat fried pies, I have to do it someday, they sunk into my memory, but my hands never reached it.

Gaby, thanks. The recipe is really family-friendly. Pies are held in high esteem. Both thin and plump

Interestingly, the mushrooms themselves collected?
And one more question - if they themselves, then where are they still growing in Ukraine?

Yes, as far as the pies are concerned, my mother also rolled the pies like that (while baking, now she is very old) and I do this sometimes. Judging by the dough recipe, they should be very tasty. I will have to try to bake in the near future

Tarantella - yeah myself. In the mushroom temka there is a report the day before yesterday.
In the Kharkiv region, they are and have always been. But this year just a shaft.

Here, take a look.
https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=177761.380

Wonderful! I, in the past, have been a mushroom picker with experience. I love the forest and "quiet hunting"!
In our Kiev region, there are single specimens of saffron milk caps, and before there were a lot. And yet - the tender pink waves have completely disappeared from the forest. But these are the best mushrooms for pickling!

And I love waves. They are so furry. But I collected them only in the Sumy region and single copies.

And mushrooms, well, replace with any other mushrooms.

Ryzhik - you cannot replace other mushrooms.

That is, it can be replaced, but you will lose in the taste of pies and in nutritional value.

Ryzhik is a universal mushroom belonging to the mushrooms of the first category, it can be eaten raw, you can immediately fry without decoction, and you need to salt it without soaking, and even washing.

They just brought mushrooms from the taiga, wiped them with a rag and onto a currant leaf in layers through salt into a jar.

Only then will you understand that: "Mushrooms are the food of the gods."

If you insure yourself, wash the mushrooms before salting, then you will miss the true divine aroma of mushrooms and will not feel it.

Here's a look at the video how and where and when to collect mushrooms:

only I have no saffron milk caps!

It is easy to collect saffron milk caps in the taiga. This year I prepared a lot of saffron milk caps, you can watch the video how and where and when to quickly pick this delicious mushroom in the taiga

It is in your taiga that mushrooms are found, but we only have in stores, tell us something else about mushrooms, interestingly, only we have a separate topic on mushroomshttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=177761.0

It is in your taiga that mushrooms are found, but here only in stores

You have it too, I have no doubt.

Go in July - August in a young pine forest, after a drizzling rain or in a rain. You will pick up so many saffron milk caps that you cannot take away at a time.

And about cranberries there is a topic, please tell me.

Dmitry, with all due respect, of course, but in July-August you can collect anything you like but not mushrooms. Let's not forget where is the taiga, and where is the Kharkiv region. With taiga we somehow strained.
And about the fact that it is difficult to replace mushrooms with anything comparable is true. But if the girls do not have and there is nowhere to run after them (neither your taiga, nor our pine forests), then what now? Don't eat pies with mushrooms? Yes, even with honey mushrooms, even with butter mushrooms anyhow with pleasure, love and health!

Only then will you understand that: "Mushrooms are the food of the gods."
If you insure yourself, wash the mushrooms before salting, then you will miss the true divine aroma of mushrooms and will not feel it.

Yes, we understand, we understand ... From the age of 3, after all, mushroom picking.
And about not washing ............... well, everyone decides for himself.

With taiga we somehow strained.

Such as healthy mushrooms as in the video can be grown on stumps in the garden.



Simply:

1.Crumble overgrown mushrooms
2.fill with water
3.Drill holes in the stump
4.Pour the water mixture into the hole
5.Plug up the hole with moss
6.Drill the next hole and so on

mycelium bears fruit for 15 - 20 years.