Pies with any filling

Baked with live yeast

Where did you get them? I haven't seen them on sale for a hundred years.

[Anya]

Anya, yes we have them in any store now !!!

I have been for several years now, only on pressed and baked !!!

Wow! What beautiful pies! Otpad, Kroshik, just awful!
Of course! Whose recipe is it, my! You can't praise yourself ...
Oh, and you are handy with us, however, oh and handy!
Thank you, bunny, for such a beautiful report! I am very pleased that you liked it!
Teeeek-s ... why did you ask there, but I still won't answer? ...
No, I don’t make pies. What for? What, nada? I never bothered.
Well, I also understand when there are serious things there, such as Easter baked goods, rolls or Manka's fenders - it’s clear there, it’s not enough. Why bother with these shmakodyavkami? He stuck it, smeared it and put it in the oven, they are baking good for themselves, dear ones.
But on the account - it looks like - my recipe is not like "that" ... You know the answer to this question better than me, because I have not tried it, but with pleasure I take your word for it. In general, I don't bake much according to other people's recipes, because, probably, like any housewife, there are a bunch of mine, loved by the whole family and already honed to a mulemeter.
And finally, it's not good to compare my pies with strangers! Because mine are better!
Well tell me, better ?! Well tell me, tell me, tell me! Well, what are those pathetic ?!
Kroshik ... I immediately anticipate thee, those lekhshe agree, it’s not going to hell! I'll be snits!

[e]

I'll be snits!

Not just etaaaaaaa !!!

Well tell me, better ?!

Bazaar zero ...adayasigna ...

With such threats, I will take upon myself the murder of Princess Diana ...

By the way, today, I again made some pies, made of half dough ...

My husband zahamyachil 8 out of 14, some kind of Sportloto, so that's what I actually ... forgot ...

Yesterday's pies, with lordly husband's shoulder were rewarded to mother-in-law ...

He loves my mother ... loves much, yeah ...

Look about her health, how he cares, yesterday's pies from the heart, you can say, tore off ... yesterday's pastries, they are always healthier than fresh ones ...

Why am I here at all?

I was looking for ShuMakha ...

I recommend pies to everyone !!!

I haven’t tried it myself, I don’t eat it, but you will like it, I promise !!!

How many protvishki are 30 pieces? 2? 3?

Bazaar zero ...

The same! Sari with me!
Listen, what a smart fly you have! And indeed, yesterday's baked goods, they are always healthier for mother-in-law!

How many protvishki are 30 pieces? 2? 3?

Well, I have 15 fits on 1 baking sheet, I specially posted a photo. It is possible to bake all 30 pieces on two levels at once, but then convection is needed, and the temperature, of course, is lower.

Well, I have 15 fits on 1 baking sheet, I specially posted a photo.

oh, and I did not guess to count, thanks.

So I wrote too!
It's just that I have written a lot of things, which is why they probably missed it.

Lenok, you, as always, peel the husk, and there is the core (knowledge, truth, chips ...)!

Oh, how beautifully I wrote, Lenus, I'm just proud to sit!

[Crochet]

And now my pies. It's with meat. Just meat and onions.


And this is with potatoes


Even I do not understand why they are spotty? The oven is so weird or what? They burst with meat. It seems that due to the fact that he smeared with protein, he pulled the top. And I smeared it with yolk with potatoes and everything is fine. Crochet, I'm with you! : friends: Baking on fresh yeast. I liked the dough very much. if not for so much oil. The one I haven't tried the recipe, but from time to time I come across its echoes.All I look, I look Okay, with the light hand of Elenka, the recipe found a new life. The pies are delicious. I solemnly promise that I will put on some more.

Irish, they could burst if they were heavily stuffed with juicy filling. The dough is soft and steam breaks through it.
Listen, I don’t understand, why did you separate the yolk and the white? Is this an experiment of some kind? I just look at the potato yolk all cracked when the pies began to grow in the oven.
Well, these are all little things, the main thing is that you liked the taste, and now you will quickly figure out the rest!
Thanks for the pictures!

Lenusk, I've been here for a couple of days now looking for a recipe for a dough that fits in the refrigerator. All something about them is not for me. And then under my nose I almost looked through a cool recipe The nearest pies will be from your dough

Thank you, Olchik! I would be glad if you like it!

Listen, I don’t understand, why did you separate the yolk and white? Is this an experiment of some kind?

No, in principle. Chet pulled me apart. I smeared it with protein, I'm looking at the wrong coat. I smeared the second run with yolk. In general, Krosh said correctly: "There is nothing to pamper them."

Merry Christmas to all and Elena !!

Delicious pies with meat and Omelochkin apples!
I still had the dunking donuts, added your dough to the proofer and it turned out just the same.
Be healthy and happy !!!

Oh, how pretty, Lyuyud! Neat and all like a selection!
Lyudochka, dear, thank you! I am very glad that I liked the pies!
Merry Christmas to you too! Give the boy!

GIRLS, AND YOU ALL HAPPY CHRISTMAS! BE HAPPY MY DEAR !!!

What ruddy cheeks turned out. And on top is also a drawing or what?

Ira, if the question is for me - there are those cauliflowers with apples, and sprinkled with decorative sugar on top, it does not melt when baking, while others, according to Yelenochka's advice, are greased with yuk and sprinkled with cumin.
Nook, and chchche there you have Elena in the queue of the amazing ???

Lenochka, I am writing briefly, because I am running away to work.
Happy New Year! Merry Christmas!
Your cakes are asking straight into your mouth
Well, explain to me the difference between 72.5% and 82.5% butter. In general terms, of course, I understand. But either the 82.5% oil came across stupid, or it should be so, it did not inspire me.
But yesterday 82.5% saw Finnish. Maybe it's some other, what you need, so to speak

[Aygul]

Aygul, that's puzzled. I generally have a piece by weight. How many% the dog knows him. Maybe you really got some wrong oil?

[Olya]

I haven't tried that recipe

In vain ...

while Lenka is sleeping I highly recommend it !!!

I've been here for a couple of days now looking for a recipe for a dough that fits in the refrigerator

Olya, You surprise me !!!

Any yeast dough when you approach it in the refrigerator only gets better !!!

I used to put the yeast dough in the refrigerator right after kneading, now I let it stand until it doubled, or even tripled, and only then push it into the refrigerator, it comes out even steeper !!!

In general, Krosh said correctly: "There is nothing to pamper them."

Well, yes, why should I translate eggs in vain, if they, pies, and without that blush at once !!!

I finally don’t grease any baked goods, I just sprinkle some water from pshikalka, if I don’t forget and fsyohyo ...

Olya, you surprise me !!!

Any yeast dough, when approached in the refrigerator, is only made better

Yes, I'm not friends with him: pard: I did it every few years according to some random recipe
we were not lovers with yeast children. Last year, a little man appeared, whom I now want to pamper, (and I don’t know the basics of baking with yeast), so I’m scouring in search of my recipe and the subtleties of baking, until aaaa still find ...

In vain ...

while Lenka is sleeping I highly recommend it !!!

Aren't they the same? Well, almost. You know how many times it was mentioned in many topics, I studied it, read reviews, I think I’ll bake it, well, just about. And in the end, never.
We remind spies. As in Harry Potter "the one whose name cannot be called"

Well, explain to me the difference between 72.5% and 82.5% butter

Aygulchik, everything is very simple: in addition to fats, 72.5% oil also contains whey, and there is a very decent amount of it. Because of this, such oil hardens poorly, and the dough is softer due to excess liquid. This does not affect the finished baked goods, it is just more difficult to work with the dough, it is more viscous or slightly sticky, you have to dip your fingers into flour when forming the pies. After all, after it fits into this dough, you won't add flour - you will drive all the gas out of it and it will be sticky. With fatty butter, finally, no dancing with tambourines, it's just the opposite: the dough after the refrigerator can be hard and if so, then he should be allowed 5-10 minutes to warm up on the table in a bowl. Then it's a pleasure to work with him.

Nook, and chchche there you have Elena next in line of amazing ???

So I also have a recipe for a very, very healthy dough for big pies, but ... Baby will again find an analogy somewhere and come running to convict of plagiarism! And then it will do this:

... while Lenka is sleeping ... Sooo I recommend this "this" dough, not Lenkino !!!

Radiskaaaaaa!

Aygulchik, everything is very simple: in addition to fats, 72.5% oil also contains whey, and there is a very decent amount of it. Because of this, such oil hardens poorly, and the dough is softer due to excess liquid.

So that's where the dog rummaged! And then I think my flour is not like that. The dough was sticky, I mixed flour on the table and worked with flour.

Ir, never mix flour into a dough that has already come up, as in a dumplings. Well, you squeezed all the bubbles out of it, it is very possible that this is why you have them unevenly blushed. Because "browning" directly depends on the quality of the dough, I have already noticed a hundred times. The other day, my mother also tricked me: she decided to mix the second part of the dough ... she still swears!

[Lenka]

Radiskaaaaaa!

Oh so, huh ?!

Radish You say a bad person, huh ?!

I won't open my mouth anymore ...

And I won't even show you yesterday's pies, here ...

But to love you Lenka, just know, I will not stop !!!

But I will not stop loving you, Lenka

M-dya? Tady oh!
Come on get your pies, boom all together, love. Already hefty they turn out beautiful!

Ir, never mix flour into a dough that has already come up, as in a dumplings.

And what is there to do? The dough is very viscous.

Cut on a table dusty with flour, and dip your fingers in flour. I mean, don't mix flour in the dough itself. Well, how do we usually do with dumplings? If it is too soft, we just add flour to it and knead it, pralna? So you can't do this with yeast. It will become rough and awkward.

My baked ones do not recognize, alas. Now, just now I started a conversation - no, not in any.

It is ridiculous and stupid to interfere with a man in women's showdown. But, I love to bake pies. It is the oven, although the wife and daughter love fried. Moreover, the liver in the filling is not respected at all. I bake pies with liver according to my own recipe - they go away

I love baking pies

I bake pies with liver according to my own recipe - they go away

Lord, what is there for such a wonderful recipe, thanks to which, liver-loving eaters, sweep pies with it ?! Would you like to share?

Would you like to share?

Ordinary, but with love. There are no big secrets. Almost all pies are made according to this recipe. Liver, eggs, onions (salt, pepper) + love
I not only bake such pies, they love my fish, cabbage, meat, etc.
Although I'm a programmer - mathematician

Ah, he is the main secret ingredient! ... Lubooof!
Then, of course, delicious, of course!

Pies with any filling

Thanks for the recipe.

Yes, health, hospad! Always happy!

[Linen]

Linen! It's not just Lubooof !!!
There is also mathematics !!! ..... (how much, but what to put) !!!

Yes? We must go to count on the carculator!

Yes, Lenk, go and draw a couple of formulas ...

What an amazingly impressively tasty description! Drooling flowed Thanks for the dough recipe and special thanks for the fillings. It didn't even occur to me to mix minced meat and potatoes. And about the cabbage ... great! I cook it in a slow cooker all the time on the "baking".

What an amazingly impressively tasty description! Drooling flowed Thanks for the dough recipe and special thanks for the fillings.

Yes, it’s not a big deal, hospadya ... everyone was just embarrassed.
Thank you for stopping by!

Lenkin, I got to your pies. The meat has already been cooked, it is waiting for me to buy onions (I used up the last of the reserves for cabbage).
I decided to teach some materiel for now. Immediately, a question arose: here, you write that the dough must be removed, at least for an hour, in the refrigerator. And you don't write anything about the maximum. Ugliness!
So I started thinking. Maybe I should start it today and send it to the refrigerator all night? only, probably, it will be necessary to take less yeast, what do you think?
And further. I want to use whey instead of milk, eh?
And how important is it that the oil is 82%, otherwise I have a good spread

Tek-s, in order:
Ol, if you really feel unbearable and terribly want to leave it all night, then do it not right before going to bed, but a little earlier, so that it has time to cool down properly, then it will not run away completely cold. But I quietly whisper in my ear in a friendly way, then add a small pinch of ground nutmeg when kneading. In general, this is not necessary, but I do not really like the smell of standing dough, and nutmeg will destroy it. True, even without nutmeg, ready-made pies will not have any foreign tastes and odors.
What is there further ... Ah! Serum ... yes? ... I don't know from faq, I don't know tavo, Olk. Fuck and ashamed.
But 82% butter is not so much important as without it, the dough turns out to be thin. In the refrigerator, the dough does not freeze like this with low-fat butter and is more difficult to work with. But you can just add a little more flour, otherwise you will dip your fingers into it when sculpting pies.
Mayakni, if I wrote everything clearly, otherwise I can rewrite it.

Okay, Len, I get it. So be it - You don't have to rewrite!
I will not experiment, I will put it tomorrow.
And everything is clear about oil. If the main goal is fortitude, then the spread is it! It is absolutely solid even after an hour on the table

Come on, Ol! Good luck to you! Although I'm sure that you will succeed anyway, tea is not the first time married!

Shhh! Not everyone knows about it!

That's okay ...
I’ve been there two times, and I’ve been married, though for the same Timon, but it doesn’t matter ...
The main thing is that we are great girls, aren't we, Olk ?!
Lan, I will not tell anyone, sho OLKA HORSE KNOWS THE HORSE MAN CHANGEAAA!

Tek-s, Timonovna, built it.
The dough is interesting, quite tasty. It is actually denser than regular yeast, although it rose quite well.
It was very pleasant to work with him and even just to hold in his hands.
Made with whey and spread.
By the way, it seems to me that it should be perfectly frozen and stored in the freezer just in case of emergency. And I also think that the pizza on it should be divine. Did not do?
True, my filling turned out to be dryish - the meat was rather lean, and it was cooked in advance until cooked, since some of it went into the soup.
It was necessary, of course, that the slice that was intended for the pies should have been removed from the pan early. And I didn't want to add extra oil to the minced meat, and even more so, I did it for myself, not for sale.Although I seemed to have poured a lot of oil into the frying pan, but it all somehow absorbed
But all the same, the meat is tasty, bazaar. And most importantly - a lot!
Lenk, do you appreciate how hard you tried?
The main taster is already asleep, and I sentenced a couple.
And as a thank you for the recipe, if, of course, bush behave well, I can take a picture and present evidence. Do you want?