Pie (roll) from yeast-free dough in cabbage brine

Category: Bakery products
Pie (roll) from yeast-free dough in cabbage brine

Ingredients

Cabbage pickle 1 glass (250 g) p
Salt 0.5 tsp
Sugar 1 tsp
Ground ginger 1/2 tsp
Flour / s 600 g
Vegetable oil 2/3 cup (glass 250 gr)
Baking powder 1 tsp
Filling: fried sauerkraut

Cooking method

  • Prepare the filling in advance to cool down. Fry the squeezed sauerkraut with the addition of rast oil in MV in the Fry mode under the lid. This is the easiest and most delicious filling recipe. Cooking raw cabbage like this
  • Heat a glass of brine until hot (I warmed it in the microwave) with sugar, ginger and salt. Cool down.
  • Sift flour and add baking powder. After adding everything else, knead in a food processor with a hook until mixed and a little longer. Do not knead for a long time. Shake everything into a bag and place in the refrigerator for 30 minutes.
  • After the time has elapsed, take out the dough and knead it with your hands. It is complete in composition and does not require dusting with flour or oiling the surface.
  • Pie (roll) from yeast-free dough in cabbage brine There is porosity inside the dough.
  • I was too lazy to shape the pies and I just rolled it up. I got a little lousy and didn't squeeze out the filling and baked rather weakly. But I liked the result! The dough is crispy and flaky.

Note

The dough tastes like Beer Puff. BUT!
First, no beer,
secondly, prepare faster,
thirdly, the lean option.
It is interesting to repeat it with margarine instead of vegetable oil. It will be even more tiny.
Cooking cabbage and pickle
favorite way

Rada-dms
Here you are an entertainer !!!
A whole can of brine! I'll have to try this recipe too!
Well, very original!
By the way, I am also experimenting with brine, so I will soon write what happened!
I have a sad emoticon printed in "thank you" - sad because today I am without pies
Tumanchik
Quote: Rada-dms

Here you are!
A whole can of brine! I'll have to try this recipe too!
Well, very original!
By the way, I am also experimenting with brine, so I will soon write what happened!
Come on! We wait!
Tumanchik
Quote: Rada-dms

that I am without pies today
Come in - you haven't hit it yet! carry everything!
Rada-dms
tumanofaaaa, got the hint! I didn't have time to stir up the roomtopf in the summer, but I have a 5-liter jar like a roomtopf without alcohol, natural fermentation is ready - all summer and autumn I added a little bit of berries and sugar! zaboristaya turned out!
Tumanchik
Quote: Rada-dms

tumanofaaaa, got the hint! I didn't have time to stir up the roomtopf in the summer, but I have a 5-liter jar like a roomtopf without alcohol, natural fermentation is ready - all summer and autumn I added a little bit of berries and sugar! zaboristaya turned out!
OL, as a former restaurant worker, I only drink vodka or cognac. But I try EVERYTHING !!!! I would have seen this roomtopf last summer - we lived in a private sector and everything stood under our feet and hands. Moved this year - bummer!
lettohka ttt
Cabbage brine dough, original !!!! When I made cookies on a pickle from cucumbers, and through a meat grinder, it turned out cool, but what would be the dough on a pickle ??? Irina You are just. Enchantress!!!! It will be very interesting to try, I have a 1.5-liter bottle of brine, I left it for borscht :-) :-) :-) Thanks for the recipe and the idea !!!
Tumanchik
Quote: lettohka ttt

Cabbage brine dough, original !!!! When I made cookies on a pickle from cucumbers, and through a meat grinder, it turned out cool, but what would be the dough on a pickle ??? Irina You are just. Enchantress!!!! It will be very interesting to try, I have a 1.5-liter bottle of brine, left it for borscht :-) :-) :-) Thanks for the recipe and idea !!!
Natasha, be sure to try it! I'm waiting for the report !!!
lettohka ttt
You can visit me :-) :-) :-) I will definitely try it upon arrival, I will be away for a couple of days :-) :-) :-) thanks Irina,
Tumanchik
Quote: lettohka ttt

You can visit me :-) :-) :-) I will definitely try it upon arrival, I will be away for a couple of days :-) :-) :-) thanks Irina,
Ligra
tumanofaaaawhat a delicious roll.
Tumanchik
Quote: Ligra

tumanofaaaawhat a delicious roll.
thanks, very tasty
Nata91
Well ... I kneaded the dough, the filling is ready ... And, suddenly, the plans changed dramatically, I can't bake a pie today! Irish, if the dough will be chilled in the refrigerator until tomorrow, will it work for a pie? Am I worried that the baking powder will not fizzle out until tomorrow?
Tumanchik
Quote: Nata91

Well ... I kneaded the dough, the filling is ready ... And, suddenly, plans changed dramatically, I can't bake a pie today! Irish, if the dough will be chilled in the refrigerator until tomorrow, will it work for a pie? Am I worried that the baking powder will not fizzle out until tomorrow?
Natasha, oops! I have no idea! Try it, I will be interested. Put it in a bag so it doesn't dry out.
Ligra
The girls will fit in with their comments about the dough: most likely it will last, because, for example, shortbread dough with baking powder is usually kept in the refrigerator for 30-60 minutes, and the excess is stored in the freezer.
Tumanchik
Quote: Ligra

The girls will fit in with their comments about the dough: most likely it will last, because, for example, shortbread dough with baking powder is usually kept in the refrigerator for 30-60 minutes, and the excess is stored in the freezer.
Thank you very much for your advice! I am interested in the storage result!
Nata91
Irishka! Exhale! Everything worked out just fine!
The dough lay in the refrigerator for 19 hours. When I took it out, there was quite a lot of oil released in the bag. I kneaded the dough, the oil was absorbed. When I cut pieces (made pies), the inside of the dough was straight in layers that were permeated with pores! Beauty! The pies turned out well, very tasty, I already ate three pies, burned, barely stopped
The only difficulty for me was - the pies did not stick well, because the dough was fat. But here, I think, you just need to adapt. Yes, and you don't need to roll it out very thinly, 5 mm. - the very thing, very tasty dough! THANK YOU!
I am beautifull
My son loves making cookies from such a dough. It is very convenient. Only I put about 150 grams of sugar in this dough without ginger. Can you make your dough sweet? and the filling is sweet? Otherwise, His Highness shouldn't eat savory pies ... Thank you.
Tumanchik
Quote: I'm beautiful

My son loves making cookies from such a dough. It is very convenient. Only I put about 150 grams of sugar in this dough without ginger. Can you make your dough sweet? and the filling is sweet? Otherwise, His Highness shouldn't eat savory pies ... Thank you.
It's hard to say ol, because cabbage pickle will still give cabbage aroma. How does this affect the sweet filling?
Tumanchik
Quote: Nata91

Irishka! Exhale! Everything worked out just fine!
The dough lay in the refrigerator for 19 hours. When I took it out, there was quite a lot of oil released in the bag. I kneaded the dough, the oil was absorbed. When I cut off pieces (made pies), the inside of the dough was straight in layers that were permeated with pores! Beauty! The pies turned out well, very tasty, I already ate three pies, burned, barely stopped
The only difficulty for me was - the pies did not stick well, because the dough was fat. But here, I think, you just need to adapt. Yes, and you don't need to roll it out very thinly, 5 mm. - the very thing, very tasty dough! THANK YOU!

HURRAH!!!!! It means to keep it! And it will be more convenient and faster to bake with a roll. You can also cut the roll into plastics! Or small rolls! A bunch of options! You are my mistress! Let me kiss you
Nata91
Quote: tumanofaaaa
Let me kiss you

Nya
I am beautifull
Quote: tumanofaaaa

It's hard to say ol, because cabbage pickle will still give cabbage aroma. How does this affect the sweet filling?
Ira, I make cookies on my own cucumber pickle. It is quite fragrant, the whole refrigerator smelled. There is no smell or taste of this brine in the biscuits. Of course, my scent does not work well, but my men do not smell it either. At the weekend I will go to the market, ask for a glass of cabbage brine, and try to make cookies on it. And you (on "you" can I?) Did not?
Tumanchik
Quote: I am beautiful

didn't you?
And what, just cookies - that's interesting! You can rub the cheese on top of it! I'll try when we finish eating! Thank you!
Rada-dms
I baked in both tomato and cucumber brine, especially when we were fasting! There is no aftertaste on the tomato at all, on the cucumber there is, but this is from pickled cucumbers, and not from pickled ones, biscuits with cheese are especially good.
Ligra
Girls, but cucumber and tomato are not so fragrant. Nevertheless, cabbage has a more pronounced aroma (cabbage also gives that aroma when cooking). It seems to me that a snack bar, some salty cookie with pepper, as they wrote with cheese, will be delicious. Like crackers, biscuits. It is interesting, of course, to find out the result of the experiment.
I forgot to write that you can add cumin. It goes well with cabbage.
Tumanchik
Quote: Ligra

Girls, but cucumber and tomato are not so fragrant. Nevertheless, cabbage has a more pronounced aroma (cabbage also gives that aroma when cooking). It seems to me that a snack bar, some salty cookie with pepper, as they wrote with cheese, will be delicious. Like crackers, biscuits. It is interesting, of course, to find out the result of the experiment.
So I think so. But I can't experiment yet - I bake zucchini bread. We need to recycle ...
Galyunyushka
Oh, and I have already capitalized all the pickle. I also want such a roll. Now what, canning vegetables not for the sake of vegetables, but for the sake of pickle ??? We need to open some more jar and.
Ira,.
Tumanchik
Quote: Galyunyushka
I also want such a roll.
Oh how nice!!! Thank you very much for your attention to my recipes!
Mikhaska
Shame on my gray head for skipping your recipes so casually Irishka!
The recipe is simple, but wonderful and very much to my liking!
I take it to me with a tremendous thank you for him!
Tumanchik
Quote: Mikhaska
The recipe is simple, but wonderful and very much to my liking!
I will be very glad if you use it !!! I am pleased to! Thank you!
MariS
And I left out such an interesting recipe! Now the post will come in very handy. Thank you, Irisha!
Tumanchik
Quote: MariS

And I left out such an interesting recipe! Now the post will come in very handy. Thank you, Irisha!
Marinochka will be glad if you use it!
Rada-dms
Now it's next in line !!! You will answer for my kg !!!
Tumanchik
Quote: Rada-dms
You will answer for my kg !!!
I can only with my kg !!!

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