Ammchiki pies

[Marysya27]

Marysya27, always such gorgeous ammchiki! I want it too!

In vain I studied the theory - they do not saw at all, in the sense that the edges do not stick together, I manually covered it up ((Pekla in Kuzin.

[Allus]

Today with mini "ammchiks"

Allus, well, this is a supermanny! I had a blank of 22 g, and you have a whole pie with a marigold!

In vain I studied the theory - they do not saw at all, in the sense that the edges do not stick together, I manually covered it up ((Pekla in Kuzin.

Lena, I am also a dundu in amchikas. I am making a solid pie out of this dough.

[mowgli]

mowgli,
Natasha, I'll finish them off)) I need to learn how to roll out the dough in an even rectangle - otherwise my raskrivushka comes out

[Antonovka]

Antonovka, Lena, I told and showed here how to make a rectangle. Everything will work out!

[svetta]

svetta,
Sveta, I remember - I read it, I have to fill my hand))

told and showed how to make a rectangle. Everything will work out!

Yeah, Light, after your show it began to work out more or less

Today unsweetened ammchiki

some tried not to saw with the palm of their hand, but to squeeze a wooden spatula with a flat handle - these are the pads.

Half stuffed with liver, potatoes and onions, others a mixture of stewed cabbage and pea porridge.

[Antonovka]

Antonovka, Lenochka, not at all in vain Outwardly, the pies turned out to be very good, And they will be even more beautiful.

Try, maybe, to lay out the filling with a dotted line. Saw with the edge of the palm, where it is connected to the little finger. Saw as if twisting into a tail. Do not dip the edge of the palm in flour, or dip it lightly only at the beginning of the cut. And cut from the middle of the roll to the edges.
Also, the edge may not close in the cut, but with the ability to close up, due to the fact that the filling is too much.

Swan-Seagull, Ira, "ammchiki" - handsome guys turned out Neat, golden, feast for the eyes And the filling is varied

[Stеrn]

StеrnThanks for the recipe.
I thought I could do this quickly to test the new oven.
I did it for the first time, everything worked out great!







Filling of sausages with cheese grated on a coarse grater and sprinkled with herbs. Delicious. There is exactly half the dough on the baking sheet. The other half was frozen.
At first, the edges seemed to stick together, they parted during baking, which did not affect the deliciousness in any way.
I think I made a tight dough, I'll try to knead it softer next time. From the changes I made with butter and the pressed yeast took 30 grams.
Now the question is: how to quickly defrost without losing quality? Who does what?

[venera19]

venera19, Annasuper yummy
Defrost: overnight in the refrigerator; 2 hours at room temperature; defrost in a micron for at least 15 + lie down. The result is positive in all cases.
If the edges are parted, then smaller fillings are needed

[Marysya27]

Marysya27, Thank you. The recipe is excellent, I think it will stay for a long time.
And I will try to defrost the dough in a micron. I need to hurry up to dinner.
Maybe you could just put it in the refrigerator from yesterday, not freeze it? Have you tried this?
Well, just half a portion of the dough is just for dinner, and the second one is needed the next day, so that there is fresh baked goods.
Yesterday there were about six left, they are not bad today, but I want a fresh one.

If the edges are parted, then smaller fillings are needed

Well, I already put 110 grams on 170 grams of dough (there was little cheese).
But it may also be that cheese always flows played a role.

[Marysya27]

Marysya27,
Marys, thank you)) The dotted line would not have worked this time - the filling was crumbly, because of this, the roll could not be tight.The author of the recipe showed me my mistakes - I forgot to sprinkle the layer with flour, but the dough is greasy and not a tight roll)) I'll try to cut with your method))

[Lena]

Lena, I am now making these pies on a silicone mat and, well, I don’t add flour at all, as Stella advises. Everything rolls out perfectly with me and nothing sticks. I also wrap the roll loosely, I saw it with my hand and everything works out, you can see it in my photos. It's all about cutting pies!
By the way, if the filling is wet, then the sides of the pies often open, moisture asks out. I have a lot of liver and braised cabbage opening.
Another remark. The filling can be light and voluminous, and sometimes it is dense and heavy. Leaver and cabbage are light, I can put 140 g each for a 170 g portion of dough, but potato will have to put 150-155 g, otherwise it will not be visible there.

[venera19]

Maybe you could just put it in the refrigerator from yesterday, not freeze it? Have you tried this?

venera19, Anna, categorically: don't do that. Ferments the dough with that much yeast.
You can put it out of the freezer in the refrigerator, and so that it lays in it for longer than half a day (night). I once waited for my turn for almost a day. But it’s better not to delay it too much.
Antonovka, Lenochka, on the weekend I will clarify on the crumbly filling.
svetta, madam,

[svetta]

svetta,
Light, so I also do it on silicone, you need to sprinkle it on top. If not this option, then I don’t know. And I took the fillings 140g. I had a boiled turkey with mashed raw and fried onions




Marysya27,
I will wait ))

[Lena]

Lena, I have a silicone rolling mat and it is sooo smooth! Look at my pictures, he's different. Now I do all the dough on it, nothing sticks! even the sticky gingerbread leaves without a drop of loss. It was on this rug that I stopped pouring flour onto the dough, and put it decently before it.

[svetta]

svetta,
Light, Stella says that the rolled layer should be sprinkled on top. And I saw your rug, and it seems to me that it is decently larger than mine. Mine has a wide part - 45 cm, I don't remember the narrow one. And it is necessary to roll out 50 by 30, well, in fact, it was not possible to achieve this size

[Lena]

Lena, I know what Stella writes, she says that without this pouring, the dough cannot be rolled out, it will stick to the rolling pin. I have done this for many years. And now I stopped with this rug. I do not stick either from the bottom or from the top, I just grease the rolling pin with flour.

[svetta]

yeast 50 + milk

Girls, I have another question - I am confused by the amount of yeast in the recipe. It's not useful at all, right ??



svetta,
So I thought that you need to sprinkle it on top so that it sticks together when cutting?

Girls, I have another question - I am confused by the amount of yeast in the recipe. It's not useful at all, right ??

I don’t think about it.

So I thought that you need to sprinkle on top so that it sticks together when cutting?

Len, I don’t know, I don’t sprinkle it and it sticks together!

[svetta]

svetta,
And I have to think, unfortunately

my son's intestines are sick, baking is, in principle, not particularly useful for him, but sometimes I spoil

But it does not stick together I had the only departure from the recipe, or rather 2, a decrease in yeast and did not melt butter

[Marysya27]

venera19, Anna, categorically: don't do that. Ferments the dough with that much yeast.

Marysya27, I didn't do that. I put the second part in the freezer. Yesterday I ran from work, immediately took it out of the freezer, put it in the microwave for 10 minutes in defrosting mode. Then, while I was changing clothes, preparing the filling, the dough "came" and everything worked out, dinner was ready quickly. So I will continue to act. Thanks for the advice.




Antonovka, Lena, about the amount of yeast. I reduced the yeast to 30 grams, and the result was pleasing. I had a pressed suite in a patterned gold pack (100g). They are now on sale both in Magnet and in Fives.
Apparently, as one of the girls wrote, the current pressed yeast is stronger than those that were in the days of grandmothers.

[Marysya27]

Marysya27, Swan-Seagull, here you are

[Katko]

I reduced the yeast to 30g

I only did everything according to the recipe for the first time, then I also took 30 g of yeast - I did not see the difference!
Katko, Katyusha, thanks for the praises! I only baked Ammchiki three times, but Marysya-Allochka is already an ace in this!

Yes, Marysya is vascheee ... not even words
I'm in a gastronomic swoon from your ammchiks

[venera19]

venera19,
And I took 1 teaspoon of dry ones, the fresh ones ended) The pies did not come out fluffy, with the thinnest layer of dough - I liked it))

[Antonovka]

Antonovka, Lena, well, if you like it, then do it for your health.
1 tsp this is very small, that is, less than 30 grams of wet.
30gr. wet is 10 gr. dry, if you count 1 to 3. And this is almost a pack of saf-moment (11gr)

[venera19]

venera19,
Anh, I understand that it is not enough, I was also surprised by Stella's projections

pressed yeast 50 gr. or 2 tsp. dry

So I took 1 tsp. for half a portion of the dough))

[svetta]

Hi everyone. I baked half a portion for a sample. Filling mushrooms with potatoes, leek + boiled egg + dill + green onion.




svetta, thanks for the explanations on how to roll out the dough, it turned out the first time almost a rectangle. Here, with the division the first time, they did not come out very similar, probably you need to make a standard for yourself, a cardboard 5 cm long. Although I rolled on a rug with a ruler! the filling of my ball is a little loose, voluminous, the edges after the sawing have been additionally sealed. I reduced the pressed yeast, from 25 grams to 18 grams, the dough is pleasant to work with, everything rose, it turned out delicious. Nobody tried to roll on a dough rolling machine? I will do more, I want to ensure that everyone is the same as Svetta's!

Nobody tried to roll on a dough rolling machine?

I will also listen

On the dough sheeter, figs will turn out, the dough must be rolled very thinly and it is very tender for rolling. Don't even try. And what will happen, the width is 14 cm where?

width 14 cm where?

I have an Atlas 19 cm.

[svetta]

svetta, well, probably so, I thought to make 3 things wide and a length of 30 cm is not a problem. But probably there is not much sense, labor costs are more and more time than rolling with a rolling pin.



I have a Marcato with a motor, but I won't say the width now, but it seems like 3 pies in width will be fine

I have an Atlas 19 cm.

Len, who / what prevents to try?

[svetta]

svetta, but I can’t get to the amchikov, although I read the topic.
I will prepare the dough and decide if it fits the dough sheeter. Although hardly the same margarine.

Happy New Year everyone!
I apologize to the author, but for a long time my hands were itching to play mischief with the dough. It's so tender, it's so nice to roll it! And here's what happened:





Help yourself!

[Swan-Seagull]

Swan-Seagull, Irawhat beauty you have envisioned Admire
And we had a lot of "ammchiks" among the treats. Both at home and at work:



Without spreading:

here is straight one to one dough with Rublevsky

Dough "Rublevskoe" (Qween)

Helen, not entirely, Stella's recipe does not contain eggs and margarine is 50 grams less than Anya's recipe. The recipes are different and everyone will find their admirers.

Helen, not entirely, Stella's recipe does not contain eggs and margarine is 50 grams less than Anya's recipe. The recipes are different and everyone will find their admirers.

I'm not saying that it does not take place ... I was just surprised to find it .. There are, of course, small discrepancies and the margaiin must be melted here ... We must try this one ... I recently just tried Rubleskoe ...

Lena, yesterday I accidentally stumbled upon a recipe for pies, look:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=369662.0
The dough is one-to-one as in Rublevsky, but the molding is different and the result is most likely different. As far as I don’t know, for this we have to try and compare. I noticed for a long time that with the same recipe, small nyuansya change the taste, maybe not significantly, but they do.

I have a recipe for grated pie and noticed that with different margarine filling, different dough is obtained.
(If you melt margarine in the microwave and add it warm to the dough, then a crumbier, crumbly dough is obtained than when margarine is added at room temperature).

[Vika]

Vika, that's true about the degree of melted margarine. I tried this recipe with just soft margarine, and with completely melted margarine until transparent - and the dough is different! For myself, I already know what kind of margarine is needed and how long it takes to heat it in the microwaves to make a good dough.

Hello everyone
Today such "ammchiki":

"Ammchiki" acted as an ambulance. It was necessary to quickly make a cake, and more.




And so on. In less than 4 hours - 53 pcs. (in the blank 40g).
There was cottage cheese. The filling was made according to the recipe:
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1032.0
The curd is like this:

For 7 norms of cottage cheese - sugar, flour, sour cream - according to the recipe, + 1 egg, 20 g vanilla sugar, 1.5 g vanillin, a pinch of salt, "shaved" 1 large orange and 1 lemon with a grater (the shavings are very small, so no boiling water). Delicious turned out.
Since the cottage cheese sometimes tries to escape from the "ammchiks", and it was impossible to "screw up", I decided to make it simply with cakes.

Antonovka, Lenochka, on the weekend I will clarify the crumbly filling.

This weekend has come
Sprinkle a layer of dough lightly with flour.
Sprinkle a little thicker with a strip where the filling will be. This will help in making it easier to move (for evenness of location (movement, correction, since sometimes more crumbly filling needs to be collected in a "heap" on the spot):


It is better to lay out the filling a little further from each other than in the photo):

As you can see, the filling is not at the very edge. The deviation from the edge is necessary so that there is enough for one revolution of the dough around the filling (for fixing). Otherwise, the filling will lose its shape during wrapping.

Adjust the filling according to the barrels:

and continue wrapping in a roll. It is not necessary to overtighten, but it is better to avoid "looseness". There must be harmony.
Further, holding for the "harmony" in the area of ​​the filling for the barrels:

We start to "saw":


Here with cottage cheese:

* Better to leave a little more space between the filling.

[Marysya27]

Marysya27,
Thank you for the detailed description and the most beautiful pies))) Eh, I would now have a couple for morning wake-up coffee at work))

Here's more With meat:

Beautiful as grains in a spikelet - one to one!

Today "ammchiki" with cherries look like this:

Workpiece for 20g.
Everyone and

[Marysya27]

Marysya27, how many times I admire your pastries

And poke, where to see how to make beautiful boats? Here with cottage cheese were higher.