Pies "ammchiki"

[Guzel62]

Guzel62, Guzel's great pies, I also really like this dough, it turns out weightless in pies !!!!
At first I thought on your pies that it was a whole battery of peaches ..

Finally I baked them! It all seemed that there was a lot of yeast, but they were not felt at all. the yeast was frozen. True, I put a lot of fillings, it was inconvenient to divide at first, but then everything worked out. So I wanted to thank the author ...

Hello! I also bookmarked this recipe for a very long time and did not dare to bake them. Baked. But for some reason they came out very hard. I did everything strictly according to the recipe. Boiled chicken breast filling + fried onions. Probably still need to try.

I will raise the temka
Delicious pies, amny!
Made with cabbage (you need to attach your crop)
Thanks to the author!

[Little ones, Innochki]

Greetings to all residents of the topic
Several types of dough - in the refrigerator, and I "sat on the tail" of the recommendations Little ones, Innochkiand here I am with you
I did the "cut" with apples. Pies are tenderness itself. Delightful

Stеrn, recipe - delight !!!
Scene 1 Take 2
Firstly, I used only half of the test yesterday. I put the rest in the freezer, see how it behaves. Today I got:

After a couple of hours:

The frost survived remarkably.
Secondly. When the finished dough was divided yesterday into 6 parts, each one turned out to be 160g. "Sawed" each one as recommended Stеrn, into 6 parts.
Today I tried to make a "cut" into 8 parts. Here are the "ammchiki":

And from the remainder I made bagels (blank 30g):


"Ammchiki-yum-yummik"

Girls, as if eggs are not needed and how long do they bake?

[Natalia]

Natalia, eggs, of course, are needed, but they were specially hidden in the recipe and no one recognizes all 13 pages.
Hopefully joke you understand mine.

I bake for 23-24 minutes at 200 degrees. without convection. I bake often.

[Natalia]

Natalia, no eggs needed. Bake in the Gemlux tabletop oven on medium level at 200 ° for 25-35 minutes. Look at the blush. The fineness of the dough depends on the fineness of the rolling. In my (pictured) layers, there are four thinly rolled layers. I was afraid that there would be a lot of dough in the finished pie. As a result, the thickness is quite small. The cakes are very tender, like fluff. They reminded of the taste of a Soviet puff with jam. Yes, I also put more sugar, as the author recommended for sweet pies + a bag of vanilla sugar.
I'm going to bake again today. I made the dough yesterday. Still in the freezer.

How many thicker pies do you make?

[Natalyushka]

Natalyushka, I didn’t make it thicker. I really like thin rolling. Just right, full "camilfo"
In terms of quantity, I think it will be the same. You can make as many "cuts" as you need. And if the dough is rolled out a little thicker, then there will simply be less revolutions "around the axis" (2-3).

I have it just like parchment

[Natalia]

Natalia, this is cool Thicker - you can always depict this. And in order to like parchment - Or increase the number of revolutions, that is, roll out the dough more in height (in width). +/- adhering to the ratio indicated by the recipe author

Roll out one part of the dough thinly. It turns out a rectangle 50 by 30 cm.The permissible deviation is not more than 5 cm.

Today again "ammchiki". I just greased the top with an egg. The view, of course, turned out to be a little different:

[Marysechka]

Marysechka, your pies are so handsome, so appetizing, please give me at least one pie? And with what did you bake the pies? the filling is juicy, isn't it apples by chance?

[Valyusha]

Valyusha, help yourself, please, as much as you want The dough is still in the freezer, we will depict new ones In the filling apples (a lot, 700-800g) + pear (2 pcs.) + quince (1 pc.)

[Marysya27]

Marysya27, I didn’t manage to make pies like that

My pies

[Natalia]

Natalia,: rose: what exactly didn't work? Please write.
svetta, very beautiful pies turned out And pancakes too

pancakes too

what pancakes ...

[svetta]

svetta, sausage (on the second photo), tied with an onion Or is it some other beauty?

[Marysya27]

Marysya27, ahh, this is ... these are stuffed ham rolls, an appetizer. The photo was taken at home during her husband's anniversary. And I bake these pies for all our home holidays, here they are a little clumsy on the table, because I was in a hurry to cover the banquet. And on the other side of the photo I bake it to order, so today I will bake 60 pieces, my customers love them sooo much.

Do you need to divide the dough into 6 parts and roll out each in a layer 25 by 50? I did it

[Natalia]

Nataliawhy didn't you roll it out?

I do not know

[Natalia]

Natalia, can you describe the problem in more detail? I will try to help. Simply "I could not, I do not know" is not very informative for advice.
I will bake today and will try to show a photo of the rolled bed. But I want to understand where your mistake is.

[Natalia]

Natalia,

+/- adhering to the ratio indicated by the recipe author

It is not necessary to roll a layer of this size. The +/- size requirement can only be met when you roll out a dough piece with a given weight. And he is not designated by the author. Piece weight may vary with each new batch. In the first I got 6 pieces of 160g each. And in the second - 8 to 158. There was flour from another bag. I was guided by the originally received weight of the piece. I rolled it out so that the aspect ratio + / corresponded to 5/3. The rolled piece is longer in length than in width. The thickness is 1-2 mm. I will do - I will take a picture and measure it. Everything will work out

my customers love them sooo much.

Everyone in my family liked it too.
svetta, we are waiting with new brags for the completed order
That's Svetochka responded

[Marysya27]

Marysya27, I get a piece of 170 g.
And my boasts are useless, I have already shown the pies above, the rest will be the same, nothing new, my hand is full.

[Svetochka]

Svetochka, and the filling is the same, or do you do it with different ones? Yes, and it is pleasant to admire the result of the masterful execution (from under the "full hand")

[Marysya27]

Marysya27, I make fillings: rice + egg + green. onion, egg + green onion, cabbage stew with volume. pasta, beef + hot onions, mushrooms + hot onions, potatoes + hot onions, potatoes + liver + hot onions, liver + hot onions.
The drier the filling, the more beautiful the patties, the wet filling tears the edges of the patty with steam.

[svetta]

svetta, And finely chop the cabbage? In the subject, someone recommended that the edges were beautiful.

Yes, on the Berner 7 mm.

Sveta, what are your neat pies. I also want to wind these pies today. I did them for a long time, but they turned out not very beautiful. Please tell me how you make the cabbage filling

It seems to me that I rolled very narrowly and did not manage to wrap them several times. Then, when I read what the size of the layer should be, they were completely at a loss. I think maybe you need to divide less. But my children really liked it, all the same. My daughter has been asking me not to fry pies, but to bake them for a long time .. and I couldn't find a suitable version of the dough.



By the way, I chopped cabbage on a Berner on a Rösti grater, this is the one made with an iron mesh grater for salads. It turned out very cool. I liked rubbing along the long fibers, that is, not across, but along.



I also wanted to ask, but do you cut the pies with your hand?

Yes, by hand.
Now I am very busy with ordering, sorry, I will write later about cabbage.

[Natalia]

my children really liked

This is the main thing

and you cut the pies with your hand?

Natalia, "I saw" with my hand, but there are ideas for "improving" the process.Only before I try what will come of it
And I have a plastic Rösti.

Curly is called a grater, I remembered.

[mowgli]

Hello everyone
"Ammchiki" with potatoes (+ meat, onion and herbs)


mowgli, Natalia, in more detail

Piece of dough 160g. Unrolled randomly.
Width 28 cm turned out:

Length - 36 cm:

They sprinkled the layer with flour. Where the filling roller will be - a little more. Roller diameter - about 3cm:

Here you can see the thickness of the rolling dough (about 2mm)

I rolled it up. It turned out 3 full turns. Sawed the roll in half:

And then each half into 4 parts:

* 5 parts, as recommended by the author, have not yet sawed
I dip the side along the cutting line slightly in flour:

I grease the entire surface of the pie with an egg. And the sides too.

Let's wait some more Svetochkin variant of cabbage filling. Let's try with her.

Oh, I got completely wound up and forgot to show it. I took pictures in the process, the size is visible on the rolling mat

I always put fillings 145-150 g, the most optimal size is obtained. I do not sprinkle anything with flour, it rolls and rolls beautifully and without flour.

This is in front of the oven. I do not lubricate with anything, I like it better
this
After baking

And I make the cabbage filling like everyone else - I carcass the cabbage and add tomato paste. All. Stewed cabbage without tomato is completely tasteless to me. I also know that they generally put boiled water and a little butter, like it will come in pies, well, this is generally beyond my understanding. IMHO

Marysia, Sveta thanks for the details. I just can't get a rectangle with straight edges and already 50 cm in length - well, nothing. I roll very thin. Can divide the dough not into 6 parts, but a smaller amount. And the pies are not as pretty as yours. And my turns are not 3, but more. But there is no limit to perfection. Will be studying.

[Ludmila]

Ludmila, I divide into 6 parts, like Stella's, and I also cut into 10 pies with my hand. Turns never counted, Why. As you can see, everything works out! Good luck!

[kirch]

kirch, Ludmila, I already wrote that during the first batch I got 6 parts 160g each. For the second, for some reason - 8 parts of 158g each. Light-light writes that after dividing the dough into 6 parts, the weight of the piece is around 170g. Therefore, for the first samples, you can probably separate the pieces by weight 160g-170g.
I also didn't roll a 160g piece up to 50cm. And only up to about 28cm × 38cm (+/- 2cm). With a dough rolling thickness - 2mm. This is for reference.
Then you can regulate it yourself. If you need more pies, and less revolutions, then you can roll out a piece longer. If there are fewer pies (cuts), and more turns, then on the contrary, roll out more in width (height).
To increase the number of pies and turns, you can play with the diameter of the filling down to 2 cm.
Light-light, I also counted the number of revolutions for the clarity of the example. There can be both 2.5 and 3.5.
I think that for more or less stable reference points, you can leave: piece weight - 160g-170g; dough rolling thickness - 2mm-3mm; and that the rolled layer d. b. slightly more in length than in height (width).
All delicious "ammchiks"

the first batch produced 6 parts 160g each. For the second, for some reason - 8 parts by 158g

Why did you divide the second batch into 8 parts?
I most often make pies for half the recipe, I always get a piece of dough 510-530g, I always divide it into 3 parts = 170 (175) g each part. And it rolls out well, and it's ok to divide into 10 pies, a total of 30 pieces. on a baking sheet. For orders, I always need a stable size and quantity, so my hand is full of all this, the automatic machine already turns out to screw 30 pieces in 20 minutes.

I also weighed the pieces this time. I got them somewhere around 164 + -. I would like to learn how to roll out an even rectangle. How Sveta will definitely not succeed, otherwise I had to cut off the uneven edges

[Ludmila]

Ludmila, shape a piece of dough with a short sausage, roll in flour, then stretch and roll the sausage on the table with your hands to a length of approx. 30 cm.And then roll it out with a rolling pin along the length of the sausage to almost 50 cm, then roll it in height evenly along the entire length. The dough is very plastic, I sometimes straighten it with my hands, you can tear off a piece and stick and roll it in another place.
But I roll it out without adding flour, everything works out, in the photo there are proofs.

Sveta, thanks for the master class. I'll try it tomorrow. I'll do it half a portion so that I can quickly manage and consolidate the lesson. And then I drive for a long time.

Girls, thank you so much. Such layers were not close to me. I will try again

[svetta, Svetochka]

svetta, Svetochka, divided into 8 parts to reach the original 160g. I don't know for what reason, maybe I overlooked it, but with the second batch, I got 1264g instead of 960g (with the first). That is, instead of 160g, one piece would be 210g.
Taking into account your data, for the stability of the result, as a standard, I took the weight of a piece from 150g to 170g.
Ludmila, Natalia, we are waiting with brags

[Marysya27]

Marysya27, if you poured flour and everything else according to the recipe, then you couldn't get 1264 g. Sum up the weight according to the recipe and compare with yours.
yeast 50 + milk 250 + margarine 200 + flour 3.5 stack (145x3.5 = 508g) = 1008 g. Where did you get another 250 g ???
The piece weighs just 170 g, not 150, but clearly 170 g. I assume that the quality of other flour can give up to 180 g, not 150!

[svetta]

svetta, Svetochka, so I'm about the same. Flour, of course, can give backlash in both "+" and "-", but not so much. At the first kneading, 3 glasses of flour was enough for me. I sin that during the second batch I overlooked somewhere: either with zeroing the scales, or with a hindrance (additional pressing on the scales with something). Added 3.5 tbsp. and more, and more ...



Yesterday I tried to divide the rest of 158g pieces into 10 pieces:

Svetochka, today everything, well, almost worked out for me, thanks to your explanations. The first time the length turned out to be 50 cm and the edges are almost even, not torn. True, the width is not 30 cm, but smaller. The dough I had 500 g. Pies 30 pcs. Today I did it with butter, I liked it more. And baked on the advice of Kroshi from a cold oven

[Ludmila]

Ludmila, well, that's good that everything worked out. I am very glad that I was able to help.
And I don't like pastries from a cold oven. IMHO