vedmacck
We don't even eat pies with sweet filling. So it's not about the biscuit.
But unsweetened goes "with a bang"
lappl1
Quote: vernisag
Lyudmila, how beautiful, rosy! A lovely sight! Kohler is unmatched! Do you add sugar to the dough either on whey or what?
Ira, thanks! You know, I probably have such an oven (mini). Even though the dough is with sugar, or not, everything is still rosy - both bread and pies.
Yes, I add a little sugar to the biscuits with berries. And I don't add to savory biscuits. And still the same ruddy turns out. I do everything strictly according to the recipe. On the water. I haven't tried it on serum yet, but I remember what you recommended. As soon as the serum appears, I will bake on it too.
A.lenka
Quote: vedmacck
I got used to doing two at a time.
Oh, and I am the same !!! 2 x 250 grams of flour! Just the sachet of baking powder leaves.
Volume
Quote: vedmacck
But unsweetened goes "with a bang"
-
Tatyan! How's that? Tomatoes, zucchini, peppers, eggplants? And starch and salt? Can be more. Directly interested, I think that it will be interesting not only for me.
vedmacck
Volume, and this is any filling suitable for pies. I haven't made zucchini and eggplant yet.
Stewed leeks with and without eggs went the best. Sprinkled or not sprinkled with cheese. I don't use starch - unnecessarily.
Cabbage filling - as for pies, with eggs, onions and carrots, or just lightly stewed with sausage or sausages.
The filling as for pizza - sausage, tomatoes, onions, mushrooms, cheese in various combinations. Since this is not pizza, cheese is optional.
So what is in the fridge will go into the filling.
Volume
Tatyan! Thank you very much for your reply. : rose: I will definitely try not sweet ones now.
Natalishka
Irina, already 63 pages: oRarely what recipe is so popular. Congratulations
musya
Since spring I haven't made pies according to this recipe, but then there was an emergency at work, there was no time to mess around especially in the kitchen, and suddenly I remembered that there is this wonderful quick recipe!
Here - with apricots and raspberries and with strawberries and currants!

Lean biscuit dough

Lean biscuit dough

We can be inferior in design, but delicious !!! Thanks again, Irina!
vernisag
Larissa, very nice and delicious biscuits! To Larochka's health! I am very glad that you like it!
A.lenka
vernisag, Ira, I bring you three more thanks for the recipe from another forum !!
Do not hit the current ... I declassified your recipe there!
vernisag
Quote: A.lenka
I declassified your recipe there!
Oh, Lenochka, but let everyone eat for good health, do I really feel sorry for what I shared with the girls
Vinokurova
Irina,Lean biscuit dough
Finally, I got something ... sour biscuit .. with gooseberry)))))
ElenaMK
Oh girls !!! How this dough helps me out in the village !! We bake different pies every day! I bought a specialist for this in the village of a maaaa small electric oven engy for 9 liters there is a baking sheet just for one portion of dough! By the way, this stove bakes super! Vegetables were baked in it just super! So now we are at the dacha with fresh vegetables and fruits with pies! THANK YOU!
vernisag
Quote: Vinokurova

Irina,Lean biscuit dough
Finally, I got something ... sour biscuit .. with gooseberry)))))
Ooooh! Great Alain! And everything is beautiful and I hope very tasty! Delicious? Did you like it, huh?
vernisag
Quote: ElenaMK
How this dough helps me out in the village!
To Helen's health!
Mikhaska
Vinokurova, Alyonka! The galette is magic! Such lace!
Vinokurova
Oh, my Irishki !. before she regained consciousness, she was gone ... she poured more water than in the recipe, as indicated later in the comments ... the dough was plastic and soft, that's all it worked out ...,
your cams helped !.
Then I'll write again, now I'm going to Moscow
kil
Thank you, finally I made a biscuit with raspberries and currants, it turned out great. In the second portion I added 20 grams of butter and a couple of tablespoons of sugar, which is also valid, probably for a sweet biscuit I will do so, because butter gives aroma even in such a small amount, but when there is a fast, then without deviating from the recipe.
A question arose, the dough turns out to be almost hot, and is it right to put it in the refrigerator? In reality, it was still far from cold for me for half an hour.
lappl1
Quote: kil
the dough turns out to be almost hot, and is it straight and put in the refrigerator? In reality, it was still far from cold for me for half an hour.
Ira, I, too, do not get cold in half an hour. But I never manage to bake after half an hour. I baked only once exactly half an hour later. everything worked out great.
kil
And why, by the way, the recipe still does not have a medal ??? It seems to me that the recipe is worthy !!!
lappl1
Quote: kil
And why, by the way, the recipe still does not have a medal ??? It seems to me that the recipe is worthy !!!
Oh, how worthy !!!! But the medal is given a week after laying out the recipe. we need a collective request to the Chief to write ...
Trishka
Vinokurova, Alyonka, what a cool biscuit, a straight young lady in folds !!
Vinokurova
Ksyusha, at least it probably happened to me out of fright ... she was also scared, so she decided not to misbehave - young ladies by rank are not supposed to
Mikhaska
AlenKa, prick, as I did with gooseberries! Today a bucket was brought to me as handsome as yours. I also want a biscuit with him.
kil
Well, it seems to me if the recipe has already been read almost 76,000 times and typed 64 pages of reviews, there is nothing to think about.
lappl1
Ira, I also think so. and I wonder what the Chief thinks about this?
Vinokurova
Irina, well, I cut off the tails with noses .. I quickly pricked it with a fork .. I myself don't know why (((
She rolled the dough into a circle, as Irina wrote - thinner to the edge ... laid out the berries in one layer and sprinkled with sugar ...
mustache ...
baked for 15 minutes .. turned it off, stood for five minutes in a closed princess ..
when I opened it, I can say that the filling was compote ... but I was able to put a biscuit with two spatulas on a plate ... and as it cooled down, the filling turned out to be not very liquid ... like Irina wrote that she mixes starch with sugar so as not to spread ... but at my dacha, as always - zero products, only equipment))))
lappl1
Quote: Vinokurova
like Irina wrote that she mixes starch with sugar so that it does not spread ... but in my country house, as always, there are zero products, only equipment))))
AlenKa, yes, it turns out great with starch. I put 1.5 tbsp. l. corn starch.
Vinokurova
Ludmila, yes, at my dacha all the time something is missing ... but I don't have corn at all ... I have to buy a pack and take it to the dacha ...
People, but it turns out like jelly or like jam, if you add a starch ... and how much sugar is 1.5 tbsp of starch?
Rarerka
Iriiish, I love you !!!!
I have this dough in my favorites

Lean biscuit dough


photo on the phone quickly
with apple and red currant
Irochka, medal - ANNOUNCED !!!!!!
Vinokurova
I am also for a medal .. or if not a medal, then the Order !. oh-bya-tel-but !!!
kil
+1111111111111111111111111111111111111111111111111111111111................
Mikhaska
AlenKa, thanks for the details!
musyanya
Today I made a portion of nuts in a hazelnut with this dough. It turned out very tasty, the shells are slightly crispy, but at the same time not hard and dense. The dough turned out to be almost flaky, as my husband said. And definitely tastier than the dough from the recipe of the hazelnut itself. And when you urgently need to bake something, but there are no eggs and milk - this dough is just salvation. No one even realized that this was not there! For sweetening, I added stevioside.
Loksa
AlenKafinally, I waited, catch 🔗
Anatolyevna
Vinokurova, AlenKa, I join!
lappl1
Quote: Vinokurova
People, but it turns out like jelly or like jam, if you add a starch ... and how much sugar is 1.5 tbsp of starch?
Vinokurova, AlenKaas you pour, so much will be. I am with currants 5 tbsp. l. poured, but with strawberries and raspberries, 3 was enough for me. Otherwise, we are sour.
It turns out not like jelly, but like jam, rather. When I take it out of the oven, everything gurgles and sways. and when it cools down, then such a good, non-spreading mass.
Irgata
vernisag, Irina !!! Thank you for this recipe: bravo: Somehow, I didn’t manage to do it, although I follow the topic and enjoy the success in biscuit making. What to say ... 65 pages of delight confirm - it the dough will be in my favorites
ElenaMK
I "infected" all my relatives with this test !!! Everyone is delighted and at the dacha it is just a holiday, maybe baking in the village has always been difficult!
MEDAAAAAL !!!!
natushka
The recipe is great. Already 3 more people are baking, I gave them a recipe, said Breadmakers from the forum. I really liked the cabbage and egg pie and, interestingly, who has heartburn from the pies does not. Medal is required !!!
But I don't like adding starch to fruits, I can feel it in baked, how do you add it, maybe I'm doing it wrong? I put the berries right on top and bottom of the cake and mixed the berries with starch - well, I can see it sometimes even on the top berries (I added corn)
ninza
Irina, thank you! I am definitely for a medal! Worthy!
lappl1
natushka, I first pour sugar on the berries, and on top through a sieve-mug starch. everything mixes up perfectly. With currants, too, it happened once. But it is necessary that the berries are moist, then the starch is easily distributed and evenly. So, I crush the dense berries with a little potato crush (with a heel), so that the berries are a little juiced, then I pour sugar, then starch. everything mixes up remarkably and the starch is not visible. How much filling do you put in? I 450 - 500 gr. In such a quantity of berries, starch is not noticeable. And the taste is not felt at all.
natushka
Quote: lappl1
how much filling do you put? I 450 - 500 gr
Luda, thank you. I added berries by eye, probably less than 400. I'll try again with starch and weigh the berries. Yesterday I did it with apples, they are not juicy and sour now, I did not add starch, it turned out delicious and not damp. I also liked the filling like jam - baked the apples in the oven, then rubbed them, added sugar and a little raspberry. In general, this pie with any filling flies away in an instant. Now I am already wondering if we consume too much fat because of this.

Trishka
And me, and for Myadalka !!!
Wonderful, universal recipe, Chef please ahhh !!!!

Girls, but the question is, how are you in the biscuit. wrap the liquid filling?
After all, while you will collect the folds, it will all scatter, or should you do it in the form with such a filling?
natushka
Quote: Trishka
Or with such a filling should be done in the form?
I do it in a frying pan.
s_vet_lanochka
Hey everyone.
Thank you for the recipe.
The dough is really awesome. Baked with apples.
I wonder if you can do it with whole grain flour? nobody tried it?
lappl1
Quote: natushka
Now I am already wondering if we consume too much fat because of this.
natushka, but I don't even think about it ... It's healthier than with a bunch of muffins - butter, margarine, eggs ... Moreover, we eat a lot of berries with it.
Quote: Trishka
Girls, but the question is, how are you in the biscuit. wrap the liquid filling?
Trishka, Ksyusha, I only made strawberry puree once. yes, it was not easy to wrap. but I always transfer this dough with a rolling pin to paper, then the whole thing on a baking sheet, and then quickly I plump the filling into the center. While she thinks whether to spread or not, I quickly pinch. But, of course, with a liquid filling it does not turn out so beautifully - it will crawl over the edge somewhere. but that doesn't spoil the cake.
Trishka
lappl1, Thank you !
I'll try in shape, Schaub don't risk it!
Vinokurova
Loksa, Anatolyevna, you made a star right out of me .., I am actually very pleased and happy that I got the biscuit ... and this is a huge part of your attention and support ... reading your reviews and looking at the photos, I couldn't what is wrong with me ?. but now just ... and everything turned out easy ...
Thanks to all the girls who cooked delicious biscuits and, naturally, a deep bow to Irishka Vernissage!
vernisag
Girls, thank you very much for your kind and warm words!
I'm sooo pleased
Eat to your health!

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