Anise
Quote: Loksa

... I also liked this form, but I did not see it on sale!
... Did the caramel, which was fried, also bounced well?
I ordered it on Amazon, I really liked it, I could not resist.
The caramel also lagged behind the mold well, or rather, she did not stick to it, removed it with a napkin while the mold was warm.
I'll have to think about what else to bake in it.
And I don't have a turkey, I have only 2 forms so far. But here the main thing is to start, and then we'll see!
Thank you, Oksana!

Painting
Loksa, yes, I knead the dough and shape the bread: loaf, round hearth or shaped. The bread turns out to be very tasty, remains soft for a long time and absolutely does not crumble when slicing. I only change the salt / sugar ratio for myself.
Loksa
Anise, I am not able to be friends with Amazon.
Painting, I'll try the bread too.
BlackHairedGirl
Painting, but don't you reduce the butter in the recipe when you bake bread?
AnastasiaK
Here, as promised - kulebyaka.
All-purpose Sweet Dough Peter Reinhart
Done
All-purpose Sweet Dough Peter Reinhart
Incision
All-purpose Sweet Dough Peter Reinhart
I liked it very much. Everything baked evenly, which is surprising and the top and bottom are equally ruddy.
Thanks for the dough! Happy New Year!
Anise
AnastasiaK, Nastenka, this is a masterpiece!
So beautiful that you want to look at it endlessly! First-class kulebyaka!
Thank you dear for such deliciously beautiful pastries!

Happy New Year to everyone!

kirch
Nastya, wow! What a beauty! I always envy those who can decorate pies like that.
Happy New Year everyone!
BlackHairedGirl
AnastasiaK, Nastya, super-duper kulebyaka, bravo urgently master class, how to lay out layers ???
Happy New Year everyone!!!!!
AnastasiaK
Girls, thanks for the compliments! It all turned out to be so simple that it gave more pleasure than difficulties. Next time I will definitely take a picture of the filling stages. In general, the fillings are put in in turn in paths and covered with pancakes on top. Any fillings to your taste. It turns out tasty and effective. There will probably be a week)).
BlackHairedGirl
That is, to make dough on the kulebyak and bake more pancakes? And how many pieces of pancakes will go approximately?
AnastasiaK
BlackHairedGirl, pancakes are very simple (2 cups water, about a glass or less - flour, 2 eggs, salt), 10 pieces are enough. And they turned out to be surprisingly tasty on their own. No soda, no yeast. These pancakes will separate the toppings. Like dough, you can bake pancakes in advance.
BlackHairedGirl
Nastya, thanks, I understand !!!
Albina
I don’t remember if I already kneaded this dough. Today I mixed it with margarine. I baked a wonderful apple pie. THANKS for the recipe.
Anise
Albina, thanks for the tip, it’s very nice that the recipe was to your taste!
Happy New Year! Delicious pastries! And all the best!
Sivana
Anastasia, wonderful kulebyaka 🔗
Natalishka
Anya, the dough is a miracle! Delicious, fluffy and so easy to cook. Thank you

All-purpose Sweet Dough Peter Reinhart

AnastasiaK
The dough is so wonderful that it is impossible to stop, you want to bake again and again. Yesterday I baked pies with onions / eggs and apples from it. Today, alas, pies bye-bye.
Remains of pies. ..
All-purpose Sweet Dough Peter Reinhart
Natalishka
Anastasia, yes, yes, the dough is like that ... When I rolled it out, it was not bubbly, well, some kind of ordinary one. I still carefully rolled it with a rolling pin: lol: But then ... oh and oh, what a fluffy one. Just beautiful.
AnastasiaK
Natalishka, I cut the dough straight from the refrigerator, without proofing, it is certainly not very cold fluffy, but it is convenient to work with. In the meantime, you are sculpting pies, and the dough is warm. And with ready-made pies I give proofing to full beauty and fluffiness.
Natalishka
Thank you, now I will do this too.
AnastasiaK
Natalishka, to your health! Then brag about the pies. I got exactly 30 pieces out of a full portion. She also infected her friend with pies from this dough, she baked them today, she says that she almost burst with her son from the yummy.
Natalishka
AnastasiaK, I baked half of the dough today. Just on a baking sheet 30 x 40 cm. I won't bake tomorrow. I will check the dough for durability: lol: Then I will report
Kirks
AnastasiaK, I really liked the kulebyaka, and what size of the mold was? And was one portion of the dough enough?
kukulyaka
Anya, thanks for the recipe! : feer: This dough is a lifesaver. : ded_m: We are doing repairs at the mother-in-law, there is no time to cook. In the evening I came and made 2 Ossetian pies with potatoes and cheese from half the dough for dinner. On the other hand, sweet buns-roses with sugar and raisins, I thought it would be enough to take it with me tomorrow. Made in a princess pizza maker. Hmm ... judging by the speed of eating, there will be an empty plate by morning. Now a new portion of the dough is being kneaded. It remains to figure out the filling for the pie ...
Anise
Quote: Natalishka

All-purpose Sweet Dough Peter Reinhart

Natalishka, Natasha, what a fluffy tender crumb the pies have! Beauty and feast for the eyes! Thank you for such a wonderful review!
Anise
Quote: AnastasiaK

The dough is so wonderful that it is impossible to stop, you want to bake again and again.
All-purpose Sweet Dough Peter Reinhart

AnastasiaK, Nastenka, it's nice that you like the dough so much!
I absolutely share your feeling, I myself really love it.
Your pastries, as always, are at their best, what glorious pies turned out to be!
It's understandable why they quickly disappeared
Thank you!
Anise
Quote: kukulyaka
This dough is a lifesaver

kukulyaka, Natasha, thanks for the tip!
Let the dough continue to "help" bake goodies.
Glad you liked it!
AnastasiaK
Anise, Thank you! I found my dough.
Kirks, made from a full portion. Enough exactly for the 31x23 shape, Ikeevskaya Drommar. And I just did it in a round one, 28-30 cm in diameter.
Albina
Today is the third day I have been kneading this dough. On January 2, I made a pie with apples out of half of the dough, and with chicken and mushrooms out of the other. A son came with a woman and her son, with whom he now lives. I gave them a pie with an apple and a chicken, and a piece of homemade cake. Yesterday the youngest son asks if we have apple pie. For his sake, I made a pie from all the dough. I still have it, but I want to bake a pizza from a piece of dough. I'm already kneading.
Anise
Quote: Albina
Today is the third day I've been kneading this dough ...

Albinochka, nice to read it!
I wish you delicious pastries for the joy of my son and the whole family!
Albina
The pizza is almost ready. Today the middle son is DR. But he is in St. Petersburg. Will come on vacation after the session I will bake cakes and pies.
AnastasiaK
Albina, happy birthday to my son. And my husband has the same DR today. I got off with a cake Ryzhik (honey). And in the evening we'll go to a restaurant. If someone else can eat).
Loksa
Anya, girls, tell me, I bought 4-life organic flour, why for flour? Which one is like ours? I don’t understand, I’ve already read all the Temki about flour and concluded that it looks like the second grade in composition. But I have a glimmer of hope that it is better quality. Can I put this dough on it? I don't want to spoil! Will I throw pictures? I hoped that she was closer to higher flour. varieties All-purpose Sweet Dough Peter Reinhart
Albina
Quote: AnastasiaK
I got off with a cake Ryzhik (honey). And in the evening we'll go to a restaurant. If someone else can eat).
Nastya, congratulations. Have a good rest and spend time !!!
Anise
Oksana, the first time I see such flour, maybe someone who used it will respond.
But judging by the amount of protein (12 g), it should be good for bread. Our premium flour contains 10.3-10.6 g of protein.
In principle, you can try to make a dough with this flour.
You may need to add more water, this flour can take more liquid.
It will be necessary to look at the consistency of the dough during the kneading process.

AnastasiaK, Albina, congratulations on the birthday!
Albina
I also noticed protein. But it's hard to advise when you have not dealt with such torment. It is necessary to decide on an experiment and see how she behaves. Make up your mind, Oksana, then you will tell us.
Loksa
Kneaded! First, I set aside 36 grams of flour - a scoop, it seemed like there was nothing dough, you could leave it that way. But I added cheap "sun valley" butter, melting it in a micron, at the bottom there was somewhere a tablespoon of milk sediment and therefore mixed all the flour. The dough is soft and good. Apparently due to the milk sediment, in the mind it should have been left and not poured? Right, Anya? As your recipe says sl. butter, ghee or regular? There is always a part of the milk in the oil, which part depends on the quality of the oil. And in many recipes this sediment is not recommended to be used, but I can't do that - it's always a pity to throw it away. Therefore - when the dough in the bread maker began to organize half a saucer along the bottom - I added the deferred flour (I remember foreign flour that is drier than ours). Again, the dough turned out to be soft, the bun was not torn, kneaded for about five minutes.
I think the oil should have been thrown into the water, as in your recipe. How to grit, we will see!
Loksa
I'll post the dough later when I bake. And in color it seems to be yellower.
Because of this amount of protein, I bought it. And then even as it was even upset. Anyway. Here the "Nordic" also has more protein, but it says - the highest grade, and here - the secret of the varietal!
Sivana
Annushka , the dough, in fact, is universal))) In confirmation, I will show my pigogi (Korean dish), steamed

All-purpose Sweet Dough Peter Reinhart

After the buns there was dough left, I decided to cook pigody (I cooked it for the first time), it turned out very tasty
Loksa
Sivana, I wonder how and what kind of filling?
Sivana
Oksana, the filling consists of minced meat, onions, cabbage (I have sauerkraut), I also added chimchi according to Elena Tim's recipe, a little soy sauce, dry Adjika seasoning, everything is fried. Sculpt in the form of large pies and boil for a couple of minutes 35-40. Serve with soy sauce
notglass
Oksana, this flour is close to our 1st grade. The pastries made from it are very tasty, tender yellow. Only with water should be corrected when mixing. It takes a little more than the premium grade. And when you taste the flour, it is fragrant and sweet.
And then such flour is healthier. After all, Nordic is produced with an improver, and this one is good in itself.
Anise
Quote: Loksa

As your recipe says sl. butter, ghee or regular?
... the dough turned out to be soft, the bun was not torn, kneaded for about five minutes.
Oksana, I use regular butter. I try to get it a little in advance so that it warms up and is at room temperature. I don't heat oil on purpose. If the butter is cold, then I cut it into small pieces and add it to the almost already kneaded dough. It gets warm during the kneading process and therefore even such oil interferes well.
The dough turned out to be soft - that's great. Good luck! I will wait for a story about how and what.
I propose to communicate on "you"
Anise
Quote: Sivana

... pigody (Korean dish), steamed

All-purpose Sweet Dough Peter Reinhart

Sivanawhat wonderful pigody!
You have opened something new for me!
It turns out that this dough turns out well on steam! Wonderful!
Thank you very much for sharing!
BlackHairedGirl
Today I baked pies with cabbage and fingers with hard jam from this dough. The dough squeaked Anya, thanks !!!

🔗
Anise
BlackHairedGirl, Tanyusha, what wonderful pies and bagels!
Thank you, I enjoyed admiring your pastries!
notglass
Anya, tell me, can something NOT work out of this test?
I used it to bake bread, rolls, buns, sweet and savory pies, thin pizza, whitewash and peremyachi, fried donuts in butter. There was always a great result. The dough never failed. Thank you for such a wonderful dough recipe. I bring one more plus sign.
Loksa
And I read about oil, everyone drowns, and I'll go get some oil. I sat down for a minute and hung on the forum. To bake so tasty?
Anise
Quote: notglass
I used it to bake bread, buns, buns, sweet and savory pies, thin pizza, whites and peremyachi, fried donuts in butter ...

Anya, this is an assortment of pastries!
Please, can you tell us a little about peremyachi.How do you make them? With what filling? How do you bake them? I just read and heard about this type of (I don't know how to call it correctly) open pies, but I never baked. I'm very interested in trying.
Anise
Loksa, Oksanochka, dear, do not worry about the butter, melted and good! It will be delicious!
So, I remembered, I did it with real ghee, it also worked great (this is when I have it in stock), and only in olive oil (then the dough is generally lean).

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