Chouxed unleavened dough for baked pies and your favorite pumpkin filling

[Yulia]

Yulia, I thank you again for the recipe! Also today I baked envelopes with pumpkin in a samssushnitsa. An outstanding result! I really like the taste of the dough, it is crunchy and delicious. Very fast and easy, you don't even need to sculpt. And most importantly for me, there was no need to drive the oven. The recipe for me is universal! Thank you!

[Marina]

Marina, thanks for the tip! I am also glad that the dough did not fail in this device! It seems to me that it may well replace the purchased puff! Besides, I have no confidence for a long time!

And most importantly for me, there was no need to drive the oven.

So it won over me!

[Yulia]

Yulia, a few years ago, the director of the bakery told my husband about the refractory margarine used for making puff pastry. I have never bought this dough and will not buy it.
I am very happy with choux pastry, especially in fasting, I often bake a lot on it. And now there is absolutely beauty in the Samsushnitsa. From the rest of the dough I baked envelopes with frozen wild strawberries. Paradisaic delight

[Yuliya K]

Yuliya K, I was just super, how I liked this dough for Samsushki! To do quickly, the products are simple, the dough rolls out to the state of a sheet of paper, but does not break, after baking it crunches pleasantly on the edges.

[Katerina]

Katerina, Hurrah!! I am very glad that I liked the dough both in work and in taste!

[Yuliya K]

Yuliya K, Julia, thank you for such a simple and interesting recipe! Somehow he passed me by, only today I saw him when updating the theme.
I also want to try baking with potatoes and onions, and I have this question: will the potatoes turn brown after rubbing on a grater? My color always changes. What is the gentlest thing to do to avoid this?

[Biryusa]

BiryusaOl, of course, also depends on potatoes, but she has long noticed, both on potato pancakes and potato filling, that grated onion does not allow it to darken and even brightens already slightly darkened potato chips. Therefore, I rub it on a coarse grater quickly enough and right there, also on a large onion. You can first grate the onion, and then the potatoes are already in it, then the effect is even better.
Potato filling here

[Yulia]

Yulia, I am also grateful from my daughters for the dough recipe! Both bake pies on it, they like that it is not greasy and kneads quickly.

[Marina]

Marina, thanks, I am so pleased to hear that !!

[Yul]

mamadar, how much oil leaked from the sides of the samsushnitsa .. In the next. I will reduce the amount of oil in the dough to 1/4 to water.

Yul, so you changed the proportions in the dough to use it in the pan. How? How much dough needs to be prepared for one tab of pies in a samushnitsa, so that's how it should be. without leftovers or shortages?

Natasha, I have not tried it with a reduced amount of oil yet. I'll try and unsubscribe!

[Waist]

Waist, Natasha, I always knead for 2 servings, roll it out very thinly, I have enough dough for 2 samsushnitsy. I put oil in 100 ml, for 2 servings and quench soda 0.5 tsp. I have baked it many times, never melted the oil.

I always knead for 2 servings, roll it out very thinly, I have enough dough for 2 samplers.

That is, given that I want both the dough and the filling to be approximately balanced, I need 1.5 servings per 1 tab of pies in the bowl.

Thank you girls, I'll try two options: and with baking soda / baking powder; and simply by recalculating oil reduction.

[Waist]

Waist, I had 1 portion for the bookmark and 3 pieces for the second bookmark. I took about 30 ml of oils

[Katerina]

Katerina, and how much water?

I made 1.5 norms with the conversion: water: oil = 4: 1. Boiled on the stove and brewed with boiling water.

This recipe has its own formula, so remembering the proportions is very easy. Water to oil - 3: 1, flour to water with oil - 1: 1.

And the dough layer turned out to be quite good. But the fact is that it did not react at all, just the boiled dough remained: it didn’t swell, didn’t exfoliate and didn’t turn brown. Although the partitions were fried.

I sit and think: What did I do wrong





The hot spot is the bottom, the pale ones are the top.

[Waist]

Waist, poured about 30 ml of oil into a glass and poured boiling water to 250 ml. Immediately after baking, my dough was not like boiled, but quite pleasantly baked. It cooled down - it became softer, of course. Hot fresh tastes better. And what is not reddened, so there is no sugar, why especially redden? For beauty, I greased the top with a beaten egg (at the same time I glued the sesame seeds)



Your meat is so neatly laid out, great.

Your meat is so neatly laid out, great.

Katyayayayayaya This is a fruit filling And really, if you don't know, you can think about meat / minced meat.

I have apples and cranberries filling, prepared like this

Fruit filling for pies (ang-kay)

On the dough: I boiled water and butter on the stove and poured such a twist into flour. That is, it is probably too hot, because if you put room temperature oil in a glass, and then boiling water, then any boiling water will cool down.

I boiled water and butter on the stove and poured such a twist into the flour.

Natasha, try adding boiling water to the oil .. I do so, but in the original recipe it was exactly the method of steeping with boiling water that was indicated, so I indicated both methods in the recipe! But why didn't you turn red at all? Riddle ..: girl-q: I have very fried samosushki turned out, the top is clear - I smeared it with an egg, but the bottom from the top almost did not differ.

[Yulia]

Yulia, I'll try again. The dough is light, simple.

[Waist]

Waist, Natasha, IMHO, you don't have enough filling. Look Yulina blanks... They are convex + the filling keeps its shape when heated.
And you have a spreading filling, so when heated it is also distributed in the corners. The top dough sinks and does not contact the panel at all.
I know the berry filling is problematic. But you still need more of it (add more starch, for example, for safety net) or take a dough that grows when baking.



I'll add, after all.
When reheated above the gelatinization temperature, the structure of the starch paste is destroyed and it liquefies. The thinner the paste is initially, the faster this process takes place.

Starch gelatinization. Heating starch in the presence of water causes it to gelatinize. i.e. destruction of the structure of starch grains, accompanied by swelling. As already mentioned, starch grain is a complex biological formation, consisting mainly of two polysaccharides: amylose and amylopectin Amylose gives low-viscosity solutions, and amylopectin swells and gives jelly.

The gelatinization process can be divided into two stages. At the first stage, starch grains still do not lose their structure, and at the second stage they turn into bubbles. The shell of these vesicles consists of amylopectin, and inside there is a solution of amylose. Due to the absorption of water, starch solutions become viscous.

The first stage of gelatinization is achieved by heating starch to 100 C with a small amount of water (up to 100% of the starch weight) or by heating it with a large amount of water to the gelatinization temperature. This stage is achieved when baking flour products.

The second stage of gelatinization takes place by heating the starch with a large amount of water to a temperature above the gelatinization temperature. This temperature is not the same for different types of starch: potato 62-68, wheat 53-57, corn 64-70 C. When the second stage of gelatinization is reached, the grains absorb a significant amount of water - 200-400%.The unequal amount of water absorption by starch determines different yields of crumbly porridges made from various types of cereals.

With prolonged heating of small doses of starch with a large amount of water (jelly), starch grains swell, increase in volume many times and the resulting bubbles, with soluble amylose in them, are destroyed. Soluble amylose gets directly into the paste, its viscosity drops sharply. This explains the liquefaction of jelly with a small amount of starch during prolonged boiling. Acids, especially citric acid, contribute to the destruction of the structure of starch grains

Therefore, ideally, a filling cooked with starch should not be reheated to temperatures above 50-60 ° C, depending on the type of starch used (corn is slightly more persistent than potato). That is, the faster the dough is prepared (the tighter it adheres to the panels in the case of a drip pan and similar devices), the higher the chance that the filling thickened with starch will not heat up to the degree of "escape" (destruction of the paste). And, of course, keep such products longer than the minimum necessary and sufficient it doesn't take time for the dough to be ready (not for beauty!). But since we still want beauty, we either grease the top and / or take the dough with baking.

When reheated above the gelatinization temperature, the structure of the starch paste is destroyed and it liquefies.

Flax, the fact of the matter is that there is no thinning in this filling in a miraculous way! I really liked it precisely for its thermal stability!
I baked with it so far only in the oven at 200 C, nothing came out and the initial thickness of the filling was in both hot and cold pies.
With apricots here showed.
But the amount of filling in Natasha's holes seemed to me too insufficient .. The filling is very good. thick, you can easily put it with a slide.
I haven’t tried berry options with her yet, I only made them from apricots and plums.

[must]

Yul, no miracles. No water is added to this filling, so the starch paste is thick, more heat-stable than it is, but liquid.
Plus, it liquefies at a certain temperature and it takes some time. Therefore, if the filling does not heat up to this temperature (the temperature of destruction of the paste) (and sweet pies with thin dough - why bake there!) Or is at this temperature for a moment, it will must stay the same!

[Yulia]

Hello everyone. Today I tested the recipe in the samssushnitsa.
I cooked with two of the fillings recommended by the author.
Raw potatoes with onions:

And fruit (apple):

Yulia, what to say? Other than:
From the norm of the recipe, 55 hens were obtained.
The dough is crispy. From samosushki stuffed with potatoes, the feeling that you are eating fried potatoes in a potato chip. Delicious!

With apples too. The dough is thin and crispy. There are a lot of fillings:

Alla, thanks for your samples !! Very beautiful pies came out! Glad we liked the taste!

[Yuliya K]

Yuliya K, Yulia,
Hello again Today we were preparing for a corporate party with Smuglyanochka. Comprehensive recipe-based. They cooked samsa and apple pies. Small report

The dough was made like this:

I used to make these pies from another dough. It is also very simple: 200 g of melted margarine + 200 g of water + flour 2.5-3 cups.

Minced meat: chopped chicken fillet, potatoes, onions, peppers, salt:

Enough for 82 dry hens.



With apples, lean (on custard) and not (on samsa dough).


On choux pastry:

[Marysya27]

Marysya27, Alla, it is impossible not to admire your hard work !! I have no words!! Thank you for the wonderful photo report and samples of another version of the test!

I used to make these pies from another dough. It is also very simple: 200 g of melted margarine + 200 g of water + flour 2.5-3 cups.

I also have this dough with butter in my arsenal! I use it mainly for strudel.
And this dough can also be made in a custard version, I stopped at it! First, butter (margarine) is ground with flour, with a pinch of salt (if butter) and boiled with boiling water.

Today I tried pumpkin filling, cut a huge "carriage". I added a little grated cheese to the filling, I liked it. The dough was made pseudo-layered.

[Mishel0904]

Mishel0904, Tatyana, thanks for your attention to my recipes !!

[Yulichka]

Hello everyone and Happy Holidays
Yulichka today with Smuglyanochka on choux pastry I prepared a festive breakfast with apples and cinnamon (without sugar, starch and boiling); cottage cheese without sugar; minced meat.

Build version:



Cuts:

Allochka, and a happy holiday to you! Delicious breaks, beauty! A wonderful festive breakfast!

[Yuliya K]

Yuliya K, I am very grateful for the recipe for an incredibly light and equally tasty dough
And a special thank you very much for the fact that, completely unexpectedly for myself, I was imbued with and loved the pumpkin in the filling I zira
I definitely couldn't expect such a side effect.

And here they are, the heroes of my celebration

[Elena]

unexpectedly for myself, I became imbued with and fell in love with pumpkin in the filling I zira

Elena, Hurrah!! Discovering a new taste is great !! How nice to hear that I liked both the dough and my favorite filling !!
Thanks for the photo report! Great pies!

Girls, maybe I missed something. Can you stuff boiled potatoes or chicken? Add butter if. Or with stewed cabbage?

[Natasha]

Can you stuff with boiled potatoes or chicken?

Natasha, of course, you can also with boiled potatoes! It's just that with raw potatoes, the filling is more flavorful! I also like the filling of young cabbage with butter - chopped young cabbage is thrown into the hot melted butter, mixed, salt is added, mixed again and cooled. It was with this filling that I tried such pies for the first time.

[Yuliya K]

Yuliya K, thanks again for the recipe. The husband eats with pumpkin filling with a bang. I'll try with young cabbage soon

[Natalia]

Natalia, I am very glad that the pumpkin filling was to my taste! I think I should like it with young cabbage too!

Yulia, I also carry my thanks for the wonderful dough
I made 1.5 servings for 2 bookmarks in a samushnitsa:
45 ml oil
280 ml boiling water
360 g flour
salt
My flour always needs a little less water.
Knead with a kneader for a couple of minutes.
The dough rolls out perfectly. Everyone at home liked the taste.
Filling: fresh goat cheese with caraway seeds

Filling: tomatoes, bell peppers, turkey sous vide with nitrite. I cut everything with an alligator for 6, plus cheese, salt, pepper.

[Lisichkalal]

Lisichkalal, Svetik, cool pies! Thanks for the photo report !! I am very glad that I liked the dough both in work and in taste!

I liked it very much! Thank you so much!

[Yuliya K]

Yuliya K, Yulia, another thank you for the dough recipe! I like it very much!
Today I added an egg and a little olive oil. The result exceeded my expectations, the samosushki turned out to be crispy, very - very tasty.

[marika33]

marika33, Marina, I am very glad that the dough with the egg showed excellent results! Need to try!

[Yuliya K]

Yuliya K, Yuliathanks for the dough.
She did something like strudel with currant jam. It turned out crunchy, tasty

[Olga VB]

Olga VB, Olenka, I'm glad that I liked the strudel dough!

[Yuliya K]

Yuliya K, Yulia, Yulechka! And can this dough rest for a day in the refrigerator?

[Mirabel]

Mirabel, Vika, it is done so quickly that I somehow did not have such a need .. But I think it can! As well as biscuit. Can one of the girls tell you for sure?

[Mirabelushka]

Mirabelushka, Maybe. Up to 3 days

True, like a biscuit, it can come up a little with butter. More or less like this:

Therefore, sprinkle a little flour on top:

Mix gradually:

[Marysya27]

it's done so quickly

yes navarganila 2 servings and surplus remained.
Marysya27, thank you! calmly let tomorrow wait in the refrigerator.
And I will also ask, why does the dough sometimes break at the seams? how half-open pies are obtained? How can you deal with this?

[Mirabelushka,]

Mirabelushka, I made this dough only in samsuzhenka and in a molding similar to the photo from Julia's recipe. You seem to be talking about a traditional pastry. If I remember correctly, then in the topic about biscuit dough Irochka-vernisag wrote that with such a formation of such a test, some difficulties, inconveniences, or consequences may arise.
Here's one explanation:

I also made small pies, only they are difficult to sculpt, the dough is very oily, creeping. Better one big cake.

[Yuliya K]

Yuliya K, Yulia, Yulechka! Thanks again and again for this dough and recipes with it!
Delicious. quickly, without blemish. and at a cost, almost free!

mother's labor does not count

From the 2nd portion, 2 bookmarks in a box and a pie with potatoes in an ala-cartoon turned out.
The latter was made for breakfast, of course, that was not enough. The one who got up earlier ate, others just tried and ordered to repeat it sooner.

[Mirabel]

Mirabel, Vika, I'm glad that I like the dough !! And my pies from it with potatoes also love no less than meat samosushki !!