The dough is just awesome rich!

So I checked in with this test. Delicious buns turned out, especially when you consider that I baked baked goods for the first time. True, to those that my grandma bakes, they do not reach a little. Grandma's dough is so yellow and flaky. But she has a recipe like: sugar by eye, and how much flour it will take)). This recipe does not suit me in any way. So thanks to Slastena for the recipe, to Sveta for the exact calculation - everything worked out the first time)).

I also started this dough again today and baked pizza, apple pies and roll. We have almost eaten the pizza, and we will eat other pastries for dinner and breakfast.

I tried the buns - well, delicious, and okay. And then the children kaaak check it out .... The elder says "drop dead". This is the first time I hear this from him. Before that, the coolest praise was "okay" So far, the little one expresses approval by smacking and the fact that she clung to these buns like a bulldog. In general, a triumph).

Once again I am convinced of the universality and "awesomeness" of this test! I baked buns today, just greased them with yolk and sprinkled with sugar.

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What a treat!

I, too, never cease to admire this dough: both pies and rolls ... A win-win option

Good morning! Dear Slastena, or girls, who made this dough, tell me, please, the bun should turn out, or the dough is thin? It turned out to be liquid for me, but I put 150 g of sugar, I wanted to bake a test cake, and mine love it very sweet, I added flour to the comma, made half the norm, added raisins, and baked it in a bread maker, when I opened it on a signal, the roof turned open, and the dough was almost baked, baked in an electric oven, I liked the taste very much, but the dough rose a little, I don't sin with yeast or flour, since I bake constantly (Makfa flour, Dr. watker yeast). What can be wrong?

[Evgeniya]

Evgeniya, how many times I did, it never turned out to be a batter. But I did my best to make pies and pies. Didn't bake at all. There are cakes on the forum that work well in HP without problems. If you need links, we will share what we have already done. This one, for example, is highly praised (I'm going to do it myself) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123726.new;topicseen#new

Thank you!

Zhen, it's not liquid, but it's not a bun either. Sticks to my hands, grease them with oil

Thank you! This is the first time I did this, I will look for other recipes for cakes, I wanted to make it easier for myself, so that without night dances with dough, etc.

These Easter cakes interested me https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=227946.0 I will bake them this year for Easter

And I recently made these cakes in x. I didn’t like it. A bit dry. Poh auger on a cupcake. It seems to me that the liquid is not enough. Rehearsed before Easter

Oooh, we have to try in advance then .. Thanks for the warning!

Zhen, I advise you to try it in advance. Well, it doesn't go to cake

Thanks for the recipe, baked apple pies, delicious!

I won't be able to be original, but the dough is really awesome! It seemed to me that I baked little cakes for this Easter (I made Myasoedovsky Raisins). I decided to bake something extra. Made rolls - nut filling and buns - with chocolate. We got the utmost pleasure! Many thanks to the author, Svetik S. and everyone who shared their experience.
The dough was made using Saf-Moment yeast for baking. Took 2 tsp. on a recipe from Svetik S.
My gingerbread man turned out beautiful.Maybe because I tried to develop gluten by the fact that first I kneaded the dough without oil and salt on the "Pelmeni" program, then let him rest for 20 minutes right in the HP bucket, then turned on the Dough program (2 hours 20 minutes), in the middle of the batch, she added oil and salt. The gingerbread man was elastic, with clear gluten threads, and kept its shape well. I measured all the ingredients strictly on the scales, did not add flour. The dough during proofing and baking has grown in volume 3 times! She let it sit in a slightly warm oven, then, without taking it out, turned it on at a temperature of 200 grams. and baked until ready. The result is amazing!
Here the girls three pages earlier were surprised at the name of the test and said that there was nothing special about it. They do the same. Well done! But this forum is not only for those who are already familiar with different types of dough and playfully bake delicious pies. But for novice bakers who, with the test for "you", such recipes are a godsend. I am one of those beginners. And only here on the forum I learned such words as gluten, proofing, shaving. I learned how salt and oil affect yeast dough. I was already quite going to put my HP in the closet, as well, I didn't like the bread from it because of its crumbling. Studying different topics, trying different dough methods, I began to bake such amazing bread from the same ingredients in my HP that I am surprised at myself. So thank you all very much for submitting your recipes and teaching us how to bake such yummy.
Sorry for digressing from the topic, but the emotions from the resulting delicious muffin are off the charts!

I made a poppy curl today on this test. It's really awesome !!! I made a layout for 2 eggs from Svetik C in a Panasonic 2501 - perfect! The taste, the smell when baking is indescribable! This is a miracle with your own hands, thanks !!!

Although they have already written this a hundred times here, I can't just keep quiet! The dough is awesome! I don’t remember the last time I ate such a yummy! Even though I replaced sour cream with homemade yogurt, it still turned out fabulous! Thank you for such a wonderful recipe!

Means like this: finally, and I got hold of this test and I confirm, yes, awesome! It is soft, airy, puffy, the crust is unusually tasty
Replaced only sour cream with warm milk and butter instead of margarine. The pies melted in my mouth, my husband hamstered one by one. Thank you very much!

: drinks_milk: I also carry my Savior !!!! And a plus sign for such a gorgeous recipe !!! The dough turns out awesome, but the taste !!!! Thank you very much!!!

Baked pies from this "awesome dough" This is one of my favorites. It always makes great baked goods. Pies melt in your mouth straight. The dough is soft, tender. Super!!!

But I did not get what I expected ...
NO !!! All ate in 30 minutes, BUT !!!!!
HP BORK X500 did not squeak, as it is written in the passport for the second batch, and the raisins had to be added to the finished dough.
It turned out tasty, but not very magnificent ....., some kind of "slapped", not rising buns turned out.
Your dough preparation time is 1 hour 50 minutes, and mine is 1 hour. 30 minutes. , maybe you just didn't have enough time?
And yet, Sweetheart, but you can somehow convert this recipe into grams, or with ml. I'm not really friends ...

here, the pie is ripe
we will taste tomorrow, at a party in class
thanks to the author

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My dough came out what I needed and went well and the pies were excellent. But I made the filling from cottage cheese and it ran away from me AGAIN: baked, baked, lo and behold, and all the cottage cheese was on a baking sheet. Well, what is it, how to make cottage cheese sit inside the pies? Thanks for the dough, I liked it very much

[Irina_MP]

Irina_MP, Hello!
my curd filling runs away in two cases:
1.if the cottage cheese is good (natural) but there is too much sugar in it,
2. when the cottage cheese is NOT good - that is, store-bought, I believe that due to the addition of vegetable fats (which are most often not written on the packaging), it liquefies very much when heated.
The easiest way is to bake cheesecakes)) the filling never escapes from them)

The cottage cheese was from the market, good cottage cheese.Please tell me how much sugar should be put, maybe I really drunk a lot, read somewhere (from reputable people): 500 gr. sugar, 3/4 cup sugar and 1 protein. and I do, obviously this is a lot.

[Irina_MP]

Irina_MP, 500 gr. cottage cheese + 3 \ 4 stack. sugars + protein form a lot of liquid, and accordingly, steam, which tears the dough. You need to either reduce the liquid or make a hole in the cake ahead of time for steam to escape.
IMHO the filling recipe given by you is good for open baking, and you need to reduce sugar in the pies and not put protein.

Here's thanks for the answer And how much to reduce sugar, and why is protein bad? Pliz, please answer

That's what I say, because cottage cheese with sugar and protein liquefy when heated. If the cake is open, everything is fine: the steam evaporates freely, the filling hardens. And in a closed pie, he (steam) breaks the dough.
Try this: rub 500 grams of cottage cheese, add 2 tbsp. tablespoons of sugar and 1 teaspoon of semolina. Let it stand for 20 minutes (so that the semolina swells a little). I also add vanillin, but it's not for everybody. And all the same, the pies are obtained with a cavity, since the filling first strongly "boils", and then it stabilizes. It's still easier to cook with curd cheese filling.

Svetlana thanks, I will try

Great dough, thanks to the author. It turned out to be a wonderful poppy seed pie. It is very convenient to work with him. And it rose from me so that the cake turned out to be the size of a baking sheet.

[dana77]

dana77, Natalia! How beautiful it is! Just looked. And send me to where I will see how it is, so that later I will twist it all myself, bake it and not let anyone eat, but just admire it. You are welcome

And send me to where I will see how it is ...

we have a beautiful theme Dough cutting
these are the ideas of Valentina Turcan, there are a lot of them, at a glance HERE, behold, behold, behold, behold, ....... see below. Anyway, Temka

[valushka-s]

valushka-sThank you very much, I went to study.

Thanks for the recipe, I liked it very much.

My dough came out what I needed and went well and the pies were excellent. But I made the filling from cottage cheese and it ran away from me AGAIN: they were baked, baked, lo and behold, and all the cottage cheese was on a baking sheet. Well, what is it, how to make cottage cheese sit inside the pies? Thanks for the dough, I liked it very much

For pies, it is better to use cottage cheese of not too high fat content, less sugar (than yours), replace the protein with yolk and add a little semolina. Good luck!

Please tell me how much live yeast is needed for this test?

Hello! I baked simple round buns with raisins from this dough, for the first time I made exactly according to the recipe from sun1050 and the dough turned out to be steep, the buns are dense, not airy, in a trace. once reduced the amount of flour to 600 gr. and in the process of kneading I added two more tablespoons, after the signal hp (after 1 hour 25 minutes, my hp Mulinex home nonsense baguette) left it for another 20-25 minutes. The dough turned out to be gorgeous, soft, airy, grew so that it rested against the lid. Almost does not stick to hands, it is a pleasure to work with him! Deliciously delicious! And the glaze is generally a miracle and wonders, the buns are so glossy and delicious!

But there is one thing, but it does not concern the test, but my abilities. Maybe someone experienced will tell you?) : girl_cray1: How to choose a baking mode, how long does it take to bake? Buns without filling, simply with or without raisins, round, the size of a woman's fist, turn out to be dry, that is, I obviously overexposed them in the oven, bake them with convection (the first time at a temperature of 190 grams, the second time 210 grams, reducing the baking time). In general, I don’t understand how to determine the readiness of the baking, somewhere after 10-12 minutes they were already very ruddy, I took out one - it seemed to be damp inside, began to bake further, after another 10 minutes it was damp again, and the top and bottom were already reddened strongly, I held it for another, took it out, cooled it, sprinkling it with water and covering it with a towel, baked inside, but dried from the bottom and from the top, the crust is thick and dry ((But still delicious, very, very.

Hello! Thanks a lot for the recipe! Baked for the first time, it turned out very tasty and beautiful!

[Sweetheart]

SweetheartThanks for the recipe for this wonderful dough! As soon as I purchased a bread machine and set out to make pies, I came across your recipe. Now I make pies only from this dough. Very tasty, great at work.

Cabbage and egg pies, apple pies:

Thanks for the recipe. The dough is super. I took the conversion for 2 eggs. I baked sausages in a pizza-type dough and a roll with butter and sugar in a bread machine. Everything turned out very tasty.

[Sweetheart]

Sweetheart, thank you so much for the recipe!
This is the most delicious dough I've ever eaten!
I took the products from the calculation for 2 eggs, replaced the sour cream with homemade yogurt and did not add vanilla sugar, the rest was clear according to the recipe. The dough was made in KhP.

It turned out 2 plates of buns with sugar and cinnamon

Please tell me how to sculpt such pies?

Pies with cottage cheese:
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the dough is just super !!! The author at the beginning said about the dough for pies, tell me the recipe.

Good day! The recipe for the dough is amazing, I bake baursaks and cakes from this dough, lush ones melt right in my mouth, I put 2 tablespoons less sugar. Thanks for the recipe !!

Is it possible to replace sour cream and water with milk in total? I'm newbie sorry!

[THIS]

My favorite dough recipe for pies, buns, etc. I make by THIS recalculation.

[YULIANA77]

YULIANA77, welcome to the forum !!!

Is it possible to replace sour cream and water with milk in total?

Easy !!!