Lerele
Quote: Rada-dms link = topic = 397504.0 because today I can't bake a second time.
[/ quote

Well, you give, how can I not ?? Have to
Rada-dms
Yes. 20 minutes, I'll add it now!
ang-kay
Late! : girl_haha: So I did. Are baked.
valushka-s
Quote: Lerele

In short, you give recipes in grams !!!!
and I don't like recipes in grams
my whole life in measuring containers was convenient! therefore, when it is necessary to translate in grams, or
(after the appearance of the scales) measure
the dough must be felt, but the weight still does not always work out! the initial ones are different for everyone!
Rada-dms
Quote: valushka-s

and I don't like recipes in grams
my whole life in measuring containers was convenient! therefore, when it is necessary to translate in grams, or
(after the appearance of the scales) measure
the dough must be felt, but the weight still does not always work out! the initial ones are different for everyone!



It's also easier for me to measure with a capacity, I have several of them !!!
And what about feeling the dough, then you truly speak !!!!
The other day I was baking a roll with poppy seeds, and since I decided to display it, I put it in grams - as a result, the dough broke through the filling, but it’s popping, which is not the same as nadr. I had to do it a second time, correct it!
But there is a silver lining - all my family members ate too much poppy, walked like sleepy flies, and went to bed early !!!
But sometimes in translation recipes you have to convert ounces to grams. Although I hate to rush with weights, but I will look at it, but for the second time for myself I have an eye - a diamond - I do without weights!
NataliARH
Rada-dms, cool buns, I also wanted to cook them!)))
valushka-s
Quote: Rada-dms



It's also easier for me to measure with a capacity, I have several of them !!!
And what about feeling the dough, then you truly speak !!!!

I even grow when I need to. oil, let's say 80g, I already know by heart that this is about 5 tablespoons of oil,
t. to. 1 st. l. sunflower oil is 17g.
Now I have changed the flour and I do not add flour to my usual bread, as with the previous flour, which I had to add.
I just see and feel as much as necessary. I would go crazy if I fiddled with weights almost every night !!!
Rada-dms
valushka-s, I was advised to Kazakh flour, they take me home, on the trail. I will order for a week, I will unsubscribe, because with the last two packets of Makfa, bread is not very good, to put it mildly! What kind of flour do you have?
valushka-s
Quote: Rada-dms

What kind of flour do you have?

Usually in the house there are both Makfa and Sokolnicheskaya, and sometimes there was the most ordinary Lukhovitskaya,
and now bakery v. grade from Ryazanzernrproduct (sort of like that), Bordeaux packets with polka dots.
I liked Ryazan! I also add a bit of corn flour.
posetitell
Huge, enormous thanks! These buns are a masterpiece for the stomach. What deliciousness, what kind. Mmmmmmm
barska
Great !!!!!!!!!!!
Rada-dms
barskaThank you very much for your rating! I really liked these buns! Both process and taste!
Tumanchik
Olga I'm looking for a variant of buns. And of course, first of all, I look at your recipes. Tell me, can you bake them in sourdough? What do you think? I got carried away with this little animal.
Rada-dms
tumanofaaaa, well puzzled me !!!!
I'll think about it now!
Rada-dms
Quote: tumanofaaaa

Olga I'm looking for a variant of buns. And of course, first of all, I look at your recipes. Tell me, can you bake them in sourdough? What do you think? I got carried away with this little animal.

Irish, Mistletoe has a lot of great buns!
Tumanchik
Quote: Rada-dms

Irish, Mistletoe has a lot of great buns!
I don't want yours. I will bake a lot with yeast!
Vinokurova
Rada-dms, I am glad, Olya !. so can you explain to me please

for those who are in the tank and cannot get out

is oil filling done only once?
and I will complain .... when I started to roll out the dough with butter into a layer, it swelled and puffed up straight .. and the butter crept out ...poke my nose where you need to, poaaal-hundred

I rolled all the time from the center ... I don't know why, but it seemed right to me then ...
liuboff
Oh! And me too ... Looks like air bubbles formed inside? and tell me, please, roll the dough in one direction? or is it all the same? and the egg was not greased? Forgive me, I just fell asleep with questions just buns clearly in our taste, I am already baking and will definitely bake some more! Thank you very much
Rada-dms
Girls, dear! As for bubbles, it happens to everyone who makes their puff pastry for the first time. Of course, I had it. You need to adapt and everything will work out, do it several times.
About bubbles. Try to put the dough on the butter in such a way as to expel all the air, squeeze lightly, then expel the air before pinching, the same thing. Therefore, part of the dough with butter is first covered with only a third of the dough according to the correct classical technology. Easier to press without bubbles Look at the photo.... If the bubbles turn out to be large, they can be driven to the edge, kicked out and pinched this place again.
Roll to one side only!

Quote: liuboff
and the egg was not greased?

The recipe says: ".... moisten with water by hand, sprinkle with sugar and cinnamon."
I wish you luck, if you need anything, do not hesitate to ask! I am always glad to help, I study myself and I know how important the advice received on time is. I keep my fists!
Rada-dms
Quote: Vinokurova
is oil filling done only once?
and I will complain .... when I started to roll the dough with butter into a layer, it swelled and puffed straight .. and the butter crawled out ... stick your nose where you need to, pohaaaal-hundred

I rolled all the time from the center ... I don't know why, but it seemed right to me then ...
"Last edited: Today at 15:15 by Vinokurova" Report a bug, clarification or violation

Alyonushka! My dear! You baked according to the Lerele recipe, as I understood, that is, you took its proportions and technology. Check with the author too. Why am I fighting alone here !!
Well, that's me, I want to grumble today! Now I will tell you my assumptions.
It's hard for me to judge, I can only answer for my recipe. But in that recipe there is a lot of yeast, since then the dough does not melt, maybe they came up so quickly that the dough was not flat and it was difficult to roll out over butter? Or cooled the dough a little before the next rolling. Although the technology should be the same. So far, only such assumptions ...
I really, really really want you to get buns, because they are so winning and tasty, and when they get even, they are straight like butterflies. Now I have also learned how to make them flat - you can flatten the roll a little and then crush it with a spoon handle.
Roll to one side only!
Vinokurova
Olyushka, I drew conclusions for myself .. I had two printouts lying side by side !. but I folded like you - at first a third ... something I didn't press this third to release all the air ..
and don't worry, because of the forms I always worry less .. the process of pleasure gives me pleasure ..
Lapul, thanks for the clarification ...
I will try ... experience is the son of mistakes (well, you know)
Rada-dms
Vinokurova, that's right, because of the rolls still worry!
I also have an interesting recipe with puff, so I won't ripen in any way, after all, it's a messy dough. But a couple of times it turned out so delicious, downright better than the finished one, that is, there are many layers, but little fat, which all the time pulls to repeat.
Rada-dms
And generally speaking! I would say happiness is not in the form of buns, but in their quantity!
Vinokurova
Quote: Rada-dms
all the time pulls to repeat.
Ol, something is somehow not so pulling you !. Let's share it !!! my own is better ... I will disappear on it ... I will be like this .. and eat like your dog)))) and get close
Antonovka
Quote: Rada-dms
I would say happiness is not in the form of buns, but in their quantity!

100%
Rada-dms
Quote: Vinokurova
Ol, something is somehow not so pulling you !. Let's share it !!! my own is better ... I will disappear on it ... I will be like this .. and eat like your dog)))) and get close
Oh, my dog ​​Rusya (Princess Patricia Trium Dream) has as much as I practically, and does not add! I even envy her!
I promise, but after Easter! : girl-yes: Because I'm busy now, and this recipe also requires attention and effort.

Vinokurova, you are a positive person, Alyonushka! It's really nice to communicate with such a sun !!
Rada-dms
Antonovkado you think so too? HURRAH!!!!!!
Vinokurova
Happy-lapuska , Thank you for your kind words...
Kiss Patricia on the nose more often!

and the truth is, there are always few rolls, why, I wonder, are the sides and priests growing?
Crochet
Quote: Rada-dms
Frozen butter 2 tbsp. l. (about 160-180 g)

Olga, I'm about 2st. l. I didn't quite understand ...

2 tbsp. l. this is about 30 gr. oils ...

And in brackets 160-180 gr. ...
Rada-dms
Crochet, in brackets it is indicated how much it really took, as far as I remember! The whole point is to cover the entire surface of the dough with the thinnest layer of oil. So if you bake, then do not bother with the exact amount in this case. As you scrape over the entire surface, so it will be, the main thing is that the layers are uniform, then the shape will be clear and symmetrical.
Olga VB
Quote: Rada-dms

I also have an interesting recipe with a puff, so I won't ripen in any way, after all, it's a messy dough. But a couple of times it turned out so delicious, downright better than the finished one, that is, there are many layers, but little fat, which all the time pulls to repeat.
Olenka, did you upload this low-fat puff pastry recipe?
You have a few puff pastry recipes, but which one is the most delicious, multi-layered and low-fat recipe?
Rada-dms
Olga VB, Ol, I broke my whole head, which I had in mind. There is one not yet exhibited! I think she meant it. It is yeast. In general, I like yeast puff more. I'll show you how to bake. And maybe I meant the dough wound on a rolling pin, I often used it then.
There is "Crazy dough", but it can be conventionally called flaky. Who exfoliates, who does not. Here it is, really lean. I will remember.
For a long time I have not baked anything serious ... Here the dough is very tasty, medium fat, these are awesome rolls. We must repeat!

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