Katko
Marysya27,
Yes, I cho .. that's all Lina
Marysya27
Katyushathat's right, blame everything on Linu And I, as before, with Your involvement "in my mind", will bake pies
Lenten pies with apples (taken for a treat, so without a cut):
Dough patties with oatmeal and rye flour


And further:
Dough patties with oatmeal and rye flour
Dough patties with oatmeal and rye flour
Dough patties with oatmeal and rye flour
From the norm of the recipe, 48 pies are obtained (when prepared from dough, 24 g each)

Katko
Marysya27, straight But oh, you can't even imagine how pleasant it is to me ... I'm very glad that I helped with something
Listen, how do you sculpt them so beautifully, huh?




I also have dough based on Lina's motives, I don’t know where to bring with it sheer hooliganism, but all eyes, flakes, sour mlyako, corn flour, sesame seeds and white flax
Dough patties with oatmeal and rye flour
In, a full bucket came up

Selitra
Hello. Flakes 75 g or 75 ml? I put 75 g, it's almost a glass, it looks like something is wrong. Very dry, no dough.
Katko
Natalia, Lina has a verified recipe
I put (well, when I do it according to the recipe) 75 g
Did they brew well? Are you swollen?
Mandraik Ludmila
I always take the same 75g and pour boiling water, after a while a very thin porridge turns out, then more water is added and the dough is very convenient for molding, not sticky and not cool. Natalya, did you really pour in all the liquid?
Selitra
Dough patties with oatmeal and rye flour
Topped up 40 ml of water, kneaded a bun with a skirt. I added a little flour, half a tablespoon, the skirt disappeared. Then everything was normally mixed and baked. And at first it was - the bread maker twists, twists, and on top is a layer of dry flour and that's it. So I got scared.
Zima
I really liked the bread made from this dough. I often have milk porridge, barley or oatmeal. Instead of boiled cereals, I use it, 325 grams and do not lay an egg, instead I add whey. Excellent bread turns out. And waste-free production))
Marysya27

Dough patties with oatmeal and rye flour
Dough patties with oatmeal and rye flour
Linadoc
Ohhhh! Wow, you bake here !!!
And notifications do not come to me, and I am not in courses!
Well woooooooooooooooooooooooooooooooooooooooooooooooooooooooooo
And what a beauty! A fiction! Here are good fellows girls!




Quote: Selitra
Put 75 g, it's almost a glass
What glass? I weigh on the scales. The flakes are long-boiled and heavy because they are just crushed grain. This is not a glass at all.
Katko
Libra - ours
solmazalla
Linadoc, I offer my sincere gratitude for the recipe for this dough. It lay in my bookmarks for a long time, but it never happened to try it. And since the new year, I'm kind of losing weight and the oven has become much smaller. And I thought: why am I depriving my son, poor fellow? With a growth of under 2 meters, he does not have excess weight, and his appetite is healthy, and the work is quite energy-intensive. I decided to try your dough, but I can't tell him what and how I made it. I kneaded a full portion, only instead of the usual flour I took hard-grain flour for pasta (the usual one ended, but the store was too lazy). I had to add 40 ml of water to the dough so that it was not crumbly. The output was 25 * 30 khachapuri and 8 open pies with apple and orange jam with a diameter of 12 cm. I made pies in tart molds so that the sides were higher. I put 2 tbsp in the sweet filling for thickening. l psyllium, cool, you can do without starch.
This is a very interesting dough. Slightly crispy, very tasty. Yesterday evening I baked, so I gnawed at my son's a little to try, and this morning I warmed myself a piece of khachapuri and a half of a nut in a tortilla and they crunch again like fresh from the oven. I was cracking, it cracked behind my ears ... Delicious. Here we will eat everything and try it with meat filling. A separate approval from my son, he dined with them and took him to work with lunch.
Thank you, thank you and thank you again for helping to make delicious even more useful!
Linadoc
Alla, with pleasure I read such a detailed and sincere description! I'm glad the recipe came up. I have him "on duty", only occasionally I replace it with air dough with bran. Nobody gets fat from him. Normal, physiological dough. And tasty, which is also important.

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