Pies "Delicate"

[Tan-yana]

Tan-yana, you have already been prompted for cutting, and the dough is the same for pies and buns. I make the same buns with poppy seeds, pre-steam it and then mix it with sugar.

[awesome test]

The pies are wonderful. Thanks for the recipe! My clarifications: half - milk, half - sour cream. Yeast "For pizza". Knead on the "Pelmeni" mode. Further - to a warm place. 2 kneading and cutting !!! The filling is cabbage with eggs. Excellent!!! Result -



And the taste is _ MMM !!! I have been baking pies for a long time (so I will not introduce myself visually), but I really liked this dough. I advise everyone for savory pastries. And sweet pastries need to be baked with awesome test !!! And then no one will want to exhibit their photos!

I want to share my experience! I liked the dough, although during kneading I added about 90 grams of flour, because it seemed that the bun was not forming, although I measured everything with a glass of 250 ml. For a long time, there was 0.5 kg of chicken liver pate in the refrigerator, so it served as a filling for pies. The first test batch didn't work out very well. Firstly, the pies did not rise before baking. Secondly, when baking, the pies began to open .. practically and that's it !!! Maybe it’s because they didn’t rise before .. or maybe my pens are growing at the wrong angle. The second batch of pies was put into the oven for proofing for at least 20, temperature of 30 degrees ... well, and then baking as stated in the recipe. This batch did not open .. although some of the cakes were blown up dangerously at the seams. ... maybe someone will advise where you can get a master class on pinching pies.
And I rolled out the dough with a rolling pin and cut out circles with a glass ...

And I rolled out the dough with a rolling pin and cut out circles with a glass ...

I do not roll out the dough for "tender pies" with a rolling pin. I just cut the dough into as many parts as there are pies (usually 20), knead each part with my fingers into a cake - then the filling, and everything is as usual.

[Mouli]

I do not roll out the dough for "tender pies" with a rolling pin. I just cut the dough into as many pieces as there are pies (usually 20), knead each piece into a cake with my fingers - then the filling, and that's it, as usual.

I also make these habits, but I always have 24 of them: I divide them in half, then each piece is halved again, etc. then I form small koloboks and knead them into a cake, then I make pies.

The first test batch didn't work out very well. Firstly, the pies did not rise before baking. Secondly, when baking, the pies began to open .. practically and that's it !!! Maybe it’s because they didn’t rise before .. or maybe my pens are growing at the wrong angle. The second batch of pies was put into the oven for proofing for at least 20, temperature of 30 degrees ... well, and then baking as stated in the recipe. This batch did not open .. although some of the cakes were blown up dangerously at the seams. ... maybe someone will advise where you can get a master class on pinching pies.
And I rolled out the dough with a rolling pin and cut out circles with a glass ...

Mouli, try to mold the patties as described above. And I always pinch the pie well and put it on a baking sheet with a stitch, so they will not open and they turn out smooth and even on top.

And in my opinion, it's not worth rolling out this dough.

And the handles are straightened after several times of training!

Hello everybody! I'm a newbie. Girls, please tell the delitant, can you fry pies from this dough? Maybe someone tried it? The husband loves fried pies more. Thanks in advance!

Alika, this is a dough for baked pies. In the oven, they turn out awesome. And for frying something else is needed. Look in the recipes

https://Mcooker-enn.tomathouse.com/in...mf&topic=7347.0;topicseen

Nattusik, thanks a lot for the answer! So I will bake! I just put the dough in the refrigerator. I'm waiting! The dough is simply magical - SO GENTLE ... I think the pies will turn out awesome! I will definitely unsubscribe!

MMM !!! The pies are just SUPER! I've never been able to do that! Thanks a lot to the author! Even my husband really liked it! Dare everything in the evening! Now I will only bake them! Made with an egg and a green onion, and sweet for the child. True, here's one disappointment - jam drips in sweet pies I don't know why, but sweet fillings almost always flow ... But the dough is just a fairy tale! So soft and fluffy! I added a little rustic sour cream to the dough, and also excluded the egg. I also want to try chicken liver as a filling ...

Try sweet pies with "awesome" dough and you can use dried apricots, poppy seeds with raisins as a filling. And the jam flows often! And also with a funky good cheesecake bake! These 2 tests can be made branded. Thanks to the authors !!! and the creators of the site !!!

Hello everybody! I'm a newbie. Girls, please tell the delitant, can you fry pies from this dough? Maybe someone tried it? The husband loves fried pies more. Thanks in advance!

Frying is also great. I made it with different fillings: meat, cabbage, apples, cherries, any jam - everything turned out to be very tasty. By the way, I often make fried ones, my husband loves them more than baked ones. You can safely fry. They will be super.

Girls, thanks a lot for the answers! I will definitely try the "awesome" dough! But I will also fire "Tender" pies! The husband will be delighted! Although, surprisingly, he also liked the baked pies from this dough! ... Bursting on both cheeks !!!

Hello everybody! Tell me, please, I did not read this topic that the glasses mean 200 g, therefore, using a measuring glass from HP (300 g), I poured 250 g of milk into the dough and, accordingly, poured 3 glasses of 250 g flour each. To form a bun, I had to add another 200 g of flour, is this normal ??? The dough turned out to be tender, but a little sticky to your hands, I think those additional 200 grams were not enough, eh?

I want to raise the topic.
But also because I want to repeat the pies from this dough today.
Today everything will be for real .. The first time was a trial one.
There will be pies with meat, minced meat is already ready, with cabbage, with an egg.
I will try to upload a photo too ..

And here is the photo
🔗

True, for some reason they tear at me and then settle ...
But it's still delicious

Thanks a lot for the recipe !!!!!
Delicious !!
Today I did, there is nothing to take a picture ...

Just tell me please, for what reason can they crack? At first I thought that I gave a lot of filling .. I put a new portion where there is little filling, and the same thing ..

Dentist, thanks again for the recipe.
Today we dabbled in pies again.
They made a double portion of the dough, baked a lot of pies and all kinds.
With fish, fish and rice, egg, raisins and sausage
🔗 🔗

Hello! I have had a bread maker for three days! I have already baked two types of white bread and a cake with candied fruits and raisins! Everything worked out, but these were recipes for the machine itself. Now the children are asking for pies and I have come to study wits. I read it and let's create! As a result, I fussed so much that after loading all the components and turning on the bread maker, I saw that the blades were on the table. I climbed to dig the passages to insert them into place - I overdrilled everything ... Now I'm waiting

It's okay, because in your car, the kneading starts immediately. Everything will work out for you and congratulations on purchasing this wonderful assistant.

Thank you! Everything worked out! Twenty large patties, ten per baking sheet. Minced meat was made from beef. hearts and chicken. The children barely waited!

Here we are

What beauties !!! Mom and I, too, often bake pies according to this recipe, tried different fillings, liked most of all with tripe (as my grandmother said: "for the need"), today we forgot to grease with an egg


The photo is not very good, I beg your pardon.The camera is temporarily out of order, the cell phone is for it.
Thanks for the recipe !!!

And here are our arts from this test. Pirok with cranberries and gooseberries and bagels. Awesome. Thanks a lot to the author for the recipe.

so tiny turned out. Well this is what kind of handles you need to have miniature. There are so many of them perched on a plate

The pens are not the most dexterous! Also, front-line conditions were in the person of a little active daughter! The dough is so plastic that you can easily sculpt pies even smaller than those on the plate. Another confirmation of the truth that everything ingenious is simple!

Hello everyone!

Recently, my sons and I looked at pictures on the Internet and found one terribly cute crocodile.
The saliva ran. I'd like to share this miracle with you.

The method was spied here: 🔗

Thanks to the author (s) of the idea!

Hello again !

Here. Yesterday we did it all the same - we didn't endure it until the weekend

It turned out not so handsome, rather like the Nile. But not the point! Son's joy knew no bounds, and this is the main thing!

Now the report.

The dough, of course, is "Delicate" (thank you very much for this wonderful recipe!).

In general, everything was as usual, only the crocodile had to be kept in the oven a little longer than for an ordinary pie, since the filling turned out to be larger and the bottom turned out to be a little damp.
And secondly, when I was baking, I had to cover it with a falga so that the thin areas would not get burnt.
Well, a small digression, the "tail" and "muzzle" were also stuffed

Vkusnotaaa

To be honest, we ate it so quickly that we didn't even have time to regret it. Mine were delighted!

[Sweetheart]

The crocodile is super! Thank you Sweetheart she also prompted me to a feat. At half past eleven in the night my daughter tells me: we will have tea at school tomorrow, could you bake something?
In horror I "dived" on the Internet, then I went to the harbor called "bread maker", and I came across a photograph posted by Sweetheart (with the author's indication and a link from where it was taken) with a crocodile, and then I realized that it was a miracle in the morning it will be necessary to create.
Seven in the morning was not long in coming. The ingredients were thrown into the x / n, only sugar instead of 1 tbsp. l. I put 3 tbsp. spoons, I like the dough a little sweeter.
And at 10.30, my crocodile left the oven, glowing with heat and with a bright gloss. It's time for tea ..., mentally this crocodile was eaten more than once. Children simply could not wait for the moment when they can taste "crocodile". Still, it was just filled to capacity with stuffing that consisted of minced meat (from venison, I'm a northerner, although I live in the northern capital, but my relatives periodically delight me with northern delicacies, and then there's this crisis ... due to which There is not a lot of local meat in the refrigerator, but why ...., no, on a bright day, there was a couple of bags with minced meat), well, I was distracted, in this filling peacefully fried cabbage with onions and boiled eggs with green onions. And this miracle caused profuse salivation in our children. Finally, this crocodile was given to be eaten, there was nothing left !!! This indicator made me especially happy !!!

And also as an option. The filling is fish, I made it for a long time, I don't remember what kind of fish, it seems pangasius, this fish was reclining on a pillow made of raw onions, and on top it was carefully covered with a fried onion. I didn’t manage to take a photo of the baked fish (I just can’t find the angle and lighting to fully convey all the beauty), so only the photo before baking.

Today, finally, I got to these pies. Well, what can I tell you? The pies are wonderful! The dough is super! Bake - you won't regret it! Thanks for the recipe.


These are pies with potatoes, mushrooms and onions. I also pepper and added all kinds of herbs to the filling.

On the weekend with the grandson "sculpted" "Crocodile". Everything would be fine - yes, I understood - there was not enough space on the baking sheet with my amount of minced meat, so the crocodile's face looked more like a pig, but otherwise everything is super! Next time I will make less minced meat so that there is a place to lengthen the muzzle.

Dentist
Thank you so much for the recipe!
We have been using it for a year now-))) We make pies for cabbage and potatoes, as well as sugar buns-))

True, we changed it a little quantitatively, since for the first time, due to inexperience and carelessness, I put 600 grams of flour, which turned out to be 2 times more than necessary. Thank God, seeing that something was wrong, I guessed to count everything and added more milk, so, despite the mistake the first time, the dough turned out-)) I just had to re-install the program.

In general, we always have this alignment:
Milk - 400 ml
Flour - 600 gr
Margarine - 100 gr
Vegetable oil - 1 tbsp. l.
Sugar - 2 tbsp. l. (measuring spoon for the Moulinex 5004 oven)
Salt - 2 tsp (measuring spoon for the Moulinex 5004 oven)
I put yeast on the basis of what is written on the sachet - 1 sachet per 1 kg of flour, that is, a little more than half of the sachet is obtained. 1 sachet is a whole tablespoon that comes with the Moulinex 5004.

Here, we do not put an egg in the dough, only 1 for the coating.
After baking, sprinkle with milk (my grandmother always did this, so my mother and I, too, do not grease the baked goods with water (with a brush from the oven), but milk)
It turns out that we have 2 baking sheets of 18 pies each, for a total of 36.
The pies are simply delicious, we cook them regularly! -)))
Many thanks to you from our family for the recipe !!!

and take thanks from me! this is my first creation, and I am glad that the pies turned out - they were sweet with apples.

The pies are excellent. But here I tried to make simple buns sprinkled with sugar out of this dough ... now I only make them, I can't tear myself away. The buns are awesome, I've never eaten anything like this in my life (especially hot ones). Be sure to try, only I do not use margarine, but butter - it tastes better. Now I will mix a new batch and post a photo.

: ooh, ooh .... You can't print such recipes. I looked at the beauty and decided to do it FAST too. Moreover, the children are coming to dinner today. And ... The oil turned out to be 56g, I added a spoonful of vegetable. : - \ I got confused with the cups, and as a result I poured one cup of flour (at the 200 mark), weighed and 2 more weights. While the pace leveled off. I read how they forgot to put the stirrer ... She laughed, and then she began to knead, aaaaaaaa, too, did not put the stirrer. : oThis is the first time. Raked, inserted /, and the mode? Had to put on PIZZA. Now he is sausage in a bucket, but I think ... maybe something else can be played QUICKLY? Well, I decided to leave it as it is. I will wait for the result. : red: If anyone comes here, please drop a link to recount: otherwise they write, quickly counted to ..., but how? Support with advice. Pliz ....

[strawberry]

strawberry, you need to know how much flour to add according to the recipe?
Sorry, you wrote so that I did not quite understand.

If you need the amount of flour, then you need 450 g (if st = 250 ml), but the vegetable oil you poured will require more flour.

I weighed the recommended 200ml on a glass and x by 3. It turned out 382g. And she poured 200 ml of milk water. The PIZZA program has just ended, the bun is smooth and not sticky. Probably need to be left in the stove for the approach? And then in the h-k? I never bothered with yeast dough pies - they turned out like a stone.

[strawberry]

strawberry , that's great. Do not panic, everything is working out for you. I take out any dough for the refrigerator immediately after kneading, and do not leave it in the HP.

Thanks for the quick response and valuable advice. : flowers: I'll go, put it in x = k. Probably, you need to change your nickname to TOPOPYZHKA, although I really like strawberries. The dough got soft, plastic, began to rise and does not stick to hands. There will probably still be cheesecakes!

Strawberry, I have been making this dough for a long time using vegetable or a mixture of oils - I only control the bun, I usually have a one and a half portion, and the recalculation is very approximate. And I always set the mode "pizza". And when counting glasses-grams, it is not at all necessary to bother (if it does not come to automatism) - well, rinse the extra glass ...

: flowers: Thank you.I, of course, baked cheesecakes yesterday, everyone liked it, but I didn't get a tender dough. Well, that's my fault. I will try again. On Pizza, the dough turned out to be denser.

Strawberry, I always stir this dough on "pizza", this is my favorite pie dough. I say exactly - the most delicate, soft, fluffy turns out. Maybe there is not enough butter or a little too much flour?

Lina! : flowers: I find it difficult to answer because I have not baked from yeast dough before. Did it fast for growing. oil (learned in Tupper), but it was eaten hot. When I pulled it out of the bucket, it was soft, plastic, the bucket remained clean. Maybe it was still necessary to let it come up, and not leave it in the h-ke? And how much sunflower oil? : - \ It is still difficult for me to determine by eye. If it's not difficult, write. I want to achieve a result. Thank you.

Thank you very much to the author for the wonderful recipe. I recklessly made only one portion of the dough, I got 30 pies - they instantly flew. Now the stove is kneading the third batch for today. There will be cabbage and egg again, as well as sweet ones - apple-plum. I add another tablespoon of sour cream to the dough. If the pies are with a sweet filling, I increase the sugar to 3-4 tbsp. l. I measured three glasses of flour on the scales, it turned out about 407 grams. Now I do not bother with glasses, I immediately weigh them on the scales. By the way, the gingerbread man does not work with this amount of flour. So what? After standing in the refrigerator for a couple of hours, the dough becomes plastic - super !!! and sculpt from it, whatever you want, and you can easily roll it out with a rolling pin if the handles are uncomfortable. Thanks, great recipe!

Finally appreciated the recipe !!! A huge merci to the author I did everything right, only I had to add flour, I decided to measure it with glasses, but yesterday it turned out 400g. : (But the bun was excellent today! The dough is like soft plasticine. True, it did not rise well in the c-ke. Then, as Elena Bo advised, she held it in a warm oven and baked at 240 degrees. Well, finally, I proudly put the pies on the table (y) Many thanks to everyone who shared their experience. Without you, it certainly would not have worked.

[strawberry,]

strawberry, very happy for your delicious pies!
If it’s still relevant, I sprinkle flour in a glass (well ... I roughly remember how much flour is in a 200 g sieve mug - this is what I focus on) and control the bun. Butter - for example, the remainder of creamy 56 grams and add 44 grams of sunflower - up to 100 grams required by the recipe. And in the refrigerator, it does not always rise very much. If on dry yeast - it will rise a little, if on live - there was even something hanging out of the cup.

may have already asked - can you eat kefir instead of milk? and how much kefir then? as much as milk?

I don't know about kefir instead of milk, but a fresh tomato instead of liquid is just super, we have a season: tomatoes are piled high! I take a fresh, very ripe tomato, rub it on a coarse grater, the skin remains in my hands and I throw it away (for fans, you can beat it in a blender with the skin) - 15g into this liquid. fresh yeast and further according to the recipe. The color and taste of the dough are fantastic! By the way, I've been baking bread on tomatoes lately ...

Good evening everyone! I can not reread the whole topic, maybe somewhere there is about it. Is it possible to put wet yeast instead of dry yeast, and how much is needed. Otherwise I don't like dry ones.

[May @]

May @
of course you can, 10-15 grams of compressed yeast for this recipe

Huge MERCY to the author for the recipe. Barely pulled themselves by the ears from the pies. Made with apples. The dough is pleasant to work with, just for me - I do not like to bother with it, roll it out, so that I have to stick it with my hands.
Only now, during kneading, I had to add a glass of flour somewhere else, otherwise the dough was very liquid. I took three 200 ml glasses of flour. , a glass from a bread machine. And she put three tbsp of sugar. l., but it could have been more for a sweet filling.

Thank you very much for the recipe. Fresh out of the oven - it turned out very tasty. I was making pies for the first time.Only they are a little stuck to the paper, is that okay? Or something unfinished?

... Only now I had to add about a glass of flour somewhere else during kneading, otherwise the dough was very liquid. I took three 200 ml glasses of flour. , a glass from a bread machine. And she put three tbsp of sugar. l., but it could have been more for a sweet filling.

A "glass" is usually 250 ml. This is where the batter comes from.

... Only they are a little stuck to the paper, is that okay? Or something unfinished?

Your paper is wrong, probably

paper is like paper, cooled down - unstuck. Everyone liked the house very much. At work too. Here