Cabbage pies

oh, virgins! I studied everything, realized that THE MAIN OIL TO ADD AT THE END: girl_haha: which I did, and that would not splash on the HP from above, I covered it with a paper napkin ... si her .. in the red cage ... I stand guard, so that I would not fall .. and, damn it, just for 1 minute ran back to the phone-MAMA MIA !!!!!!!!!!! napkins NO !!! or rather, it is, but already there !!! kneading in the dough !!! chose blue, red, checkered and the pies were great! My-branded-with a napkin!

And I immediately put everything in the x / oven. I just cut the butter from the refrigerator into small pieces and put everything together. The dough is always great! I can't resist admiring this recipe. Chuchelka

So I am grateful to the author of these incomparable great pies. At first I read 40 pages, making extracts, then I started to bake. Pekla already 3 times, tried to take into account the collective experience. I did half the norm, weighed 40 g each on a scale, and it turned out to be even 24 pies. I have HP Kenwood 450, kneaded flour and yeast and whey on the Pizza mode for 15 minutes, I do all the baking on it, then I added soft butter in pieces, another 15 minutes and an hour came up. I have never seen such a dough before. Silk soft fluffy. Easy to mold. Baked with cabbage, cottage cheese, apples. And I tried it with speck - bacon and onion, very tasty. The whole process takes only 2 hours, and how much fun! I also have a great new AEG electric oven, 5 levels. The instruction is like a culinary book. Baking at the lowest level Hot air mode, the bottom and top are evenly reddened 200 gr 25 min. Thank you Natasha!

Dear Scarecrow, I used your recipe for pies. The dough turned out delicious, but the pies were not baked. Tell me what I did wrong. There are no degrees on my stove, but there are divisions 1,2,3,4 ... 10. So I baked the 1st sheet on "7" on the middle shelf, the pies on top were browned like in your picture, but the soles burned out. I baked the second sheet on "5", also on the middle shelf, the tops are pale, and the soles began to burn and the third attempt was at the very top and the same result, I had to turn the pies in the middle of the process so that they were ruddy on both sides. Parchment was laid on a baking sheet for baking as you wrote. Please tell me what I did wrong, this is my debut in baking. Thank you in advance.

oh, virgins! I studied everything, realized that THE MAIN OIL TO ADD AT THE END: girl_haha: which I did, and that would not splash on the HP from above, I covered it with a paper napkin ... si her .. in the red cage ... I stand guard, so that I would not fall .. and, damn it, just for 1 minute ran back to the phone-MAMA MIA !!!!!!!!!!! napkins NO !!! or rather, it is, but already there !!! kneading in the dough !!! chose blue, red, checkered and the pies were great! My-branded-with a napkin!

I suggest entering the home name for the pies: "With a napkin!" or "Checkered" or "Blue-red" and let the enemies wonder why they are))).
But more seriously - don't drown more oil !! Spit on this activity. Throw butter in a piece (several pieces) into the dough, if knead in HP. Preheat the milk and the dough is warm. Oil from communicating with him immediately spreads and interferes. I haven't been drowning for ... two years, I guess.

Dear Scarecrow, I used your recipe for pies. The dough turned out delicious, but the pies were not baked. Tell me what I did wrong. There are no degrees on my stove, but there are divisions 1,2,3,4 ... 10. So I baked the 1st sheet on "7" on the middle shelf, the pies on top were browned like in your picture, but the soles burned out.I baked the second sheet on "5", also on the middle shelf, the tops are pale, and the soles began to burn, and the third attempt was at the very top and the same result, I had to turn the pies in the middle of the process so that they were ruddy on both sides. Parchment was laid on a baking sheet for baking as you wrote. Please tell me what I did wrong, this is my debut in baking. Thank you in advance.

You did everything like this. The oven did not do that. She has a lot of heat from below, which is why the pies burn quickly on the sole. Gas oven? A second baking sheet is needed to block the direct flow of intense heat from below. Or put a baking sheet, pour water into it, and a second baking sheet on the upper level. If there is no second one, cover the lattice with a silicone mat, then with parchment (all these layers provide thermal insulation) and pies on top. There is no rug - just parchment, but there should be a baking sheet with water. People also lay bricks and stuff to "divert" heat. The number on the oven should be chosen in such a way that the pies will be pleasantly tinted in 15 minutes. And you have to do something with the sole.

Well, here's the third part of my Marlezon ballet ... From the Chuchelka magic dough, I already baked loaves with cream, loaves with cottage cheese. And today - pies with cabbage.

Here they are, my beauties ...

🔗

The dough is airy, the pies melt in your mouth. Delicious! Natasha, I will continue to use the recipe for your test, thanks!

PySy. Well, and I will share my experience of pacifying the splashing oil. I put on a disposable shower cap, cellophane, on a bucket of bread maker.

PyPySy. I would like to see, if any, a video - what should be the consistency of the correct Chuchelkinsky dough.

[A.lenka]

A.lenka, well, of course, a shower cap !!!!!!!!! Thanks for the idea!!!!!!!!!!

Natasha, every time I bake pies or buns, I always mentally thank you for this wonderful recipe! Everything is so tasty and airy!

PySy. Well, and I will share my experience of pacifying the splashing oil. I put on a disposable shower cap, cellophane, on a bucket of bread maker.

I also use this, not only from the oil, but also when the flour is just very dusty, you just need to look, otherwise once I baked bread with a hat wrapped around the mixer.

Yes, girls, Chuchelka's pies are cool. I often make them, of course I also have my own dough recipes (for Tatar pies), I ran them for more than a year, until I achieved such that many people recognize my pies by taste (sometimes I bake to order). But if I cook pies with cabbage, then only according to Chuchelka's recipe. My family is already so used to it that when I fry cabbage for pies, they say: - hurray, Chuchelka's mom is making pies! And the 4-year-old granddaughter repeats: - Chuchelkins? She, screaming, asks again with such an accent, as if Rovshan from a famous humorous program.
Thank you Natasha, you many many times!
And butter, if you still like to put ghee, you can first hold it in the freezer, and put it in a bucket when kneading in pieces.
Once I was also caught with a plastic cap, I had to dump the dough on the table and take out pieces of film from the dough.

I baked it today. Instead of butter, I put in fragrant fat from the cold and then melted goose. And what can I say, the pies are just a miracle, they became even tastier. After the holidays, I will add a lot of fat from turkey and goose and duck to the dough. It is also possible for Piadina's Italian flatbread.

So I came with a big Thank you Chuchelka)) Very tasty pies!

And beautiful!)) One to one, directly exhibition.

And beautiful!)) One to one, directly exhibition.

I strictly followed the recipe and tips for forming pies, diluted the egg with water. In general, thanks to you, these turned out)). Today baked again, no longer)).

[Scarecrow]

Scarecrow, thank you so much for the recipe! (y) The dough is amazing. I made half a portion for testing - a total of 11 small pies and 9 buns instead of bread the size of a child's fist.
The pastries are soft, fluffy, the dough is slightly sweet - everything is right.
Special thanks for the recommendations on molding, otherwise the seam of the pie will always come apart, or the "string" is too thick and rough. and now alright and smooth))))
Thanks again!

Scarecrow, thank you so much for the recipe! The dough is amazing. I made half a portion for testing - a total of 11 small pies and 9 buns instead of bread the size of a child's fist.
The pastries are soft, fluffy, the dough is slightly sweet - everything is right.
Special thanks for the recommendations on molding, otherwise the seam of the pie will always come apart, or the "string" is too thick and coarse. and now alright and smooth))))
Thanks again!

It's nice that you did it without any problems. I myself really love the pies made from this dough, so I accept thanks with pleasure!)))

Thanks for the pies. I make these pies very often. The dough is great. (y) Happy Birthday Natasha! I wish you fulfillment of all your desires !!! And this is for the pies

And you have to do something with the sole.

Girls! Any burnt sole can be easily removed with a regular float! Rub like a carrot to the desired look and that's it!

[Scarecrow]

Scarecrow, I want to try making pies according to your recipe. You have indicated sugar - 3/4 cup. What kind of glass is this? or maybe you can tell me how much it is in grams?

[Mirabella]

Mirabella,
Masha, I'm not a Chuchelka, but I took it on the basis that an ordinary faceted glass is 180 grams of sugar (I have it in my old cookbook in the table of measures)

[Antonovka]

Antonovka, Thank you! I will do so. otherwise, I doubted something

[Scarecrow]

Scarecrow, I want to try making pies according to your recipe. You have indicated sugar - 3/4 cup. What kind of glass is this? Or maybe you can tell me how much it is in grams?

The glass means the standard European (240 ml), well, or our usual 250 ml, the difference in 10 ml is not critical). In it, in full, about 200 grams of sugar. Put 100 grams on the pies.

[Scarecrow]

Scarecrow, thanks, I already chatted! stand in the oven, twig!

[Scarecrow]

Scarecrow,

The glass means standard European (240 ml)

Natakha, how many years have I been doing with a faceted (well, like, my result is wrong)


Mirabella,
I want to warn you, Maria, that you will now sit on them - just like us

Mirabella, I want to warn you, Maria, that you will now sit on them - just like us

And we! We make pies, pies only from this dough!

and here is the result

Thank you all for the tips and I have no doubt that now this is our favorite recipe for pies - just by the ears you can't pull them away

[Scarecrow]

Scarecrow, I want to say thank you again for the recipe! now she asked her son whether to give him pies for breakfast with him tomorrow. to my surprise, he says no. I ask, did you overeat of them or what? he ate 10 pieces, no less))) replies, they say, my friends will take them away from me and eat them, I will not be left))) this despite the fact that he is a kind boy and always shares with everyone, he is not greedy.
like this, I'll have to bake tomorrow

To defeat pie greed is possible only with more pies))). We need to feed the child. In order for the excitement to pass, then with a clear conscience will share with friends))).

I made these pies in "fasting" performance, that is, without milk (replaced with water), butter (replaced with vegetable oil) and eggs - in general, I did great without it ... The pies in this performance turned out to be simply magnificent ...

Anyuta, all the replacements are clear. I also want to bake it in Lent. Only here it seems to add liquid to the egg, and if without it, then you need not 250 ml, for half a dose, but more or how much?

The recipe says you can do it without an egg. So I did without an egg at all, that is, I did not replace the weight of the egg with any liquid! Everything turned out great! The dough in the work was exactly the same as in the original version of the recipe!

This dough is simple - a masterpiece !!! Today I made it in a bread maker, baked pies, mmm - yummy !!! Now the pies are only according to this recipe! Respect to the author!

[Marusya_G]

Marusya_G,

Respect is accepted with gratitude))).

And I ate pilaf. Real, from the cauldron, on the wood. Already sickening, honestly))). Only thanks to this I don't want pies yet!)))

[Scarecrow]

Scarecrow, hello. I have a question. Have you tried cheesecakes with your dough? I've been confused about something, I'm sitting and wondering if a half-pie will turn out like this if the dough does not crumple and increases so much

What do you mean by cheesecake? A classic opened with curd in the center? No problem. The dough is absolutely fine.

Hu from the half-pie also did not get very well. The dough can be crumpled and allowed to rise (classic manufacturing technology).

Divide the dough into pieces, shape the ball, as I wrote, flatten it with your palm, put it on a baking sheet covered with parchment. In each such cake, make a depression with the bottom of the glass, fill it with cottage cheese and bake it. All. I have done it many times, everything is OK. I was going again, because the cottage cheese was lying around.)))

[Scarecrow]

Scarecrow, many thanks for the prompt reply.
And about the half-pie - I imagined how the dough rises and the whole filling sinks in the bun. Wild fantasy played out, already the most scary

[Scarecrow]

Scarecrow,
Natasha, by the way, now I don’t make cheesecakes in the classical way - only with a roll. It's so lazy and I like it

[Scarecrow]

Scarecrow,
Natasha, by the way, now I don’t make cheesecakes in the classical way - only with a roll. It's so lazy and I like it

You are a trash, Lenka!))) In my opinion, this way, that way - the same amount of work.

[Scarecrow]

Scarecrow,
Nope, it's more convenient for me to roll it)

[Scarecrow]

Scarecrow, Pretty!!!!! (Can I call you that? It's from an excess of feelings.) The dough is a complete delight! The pies are soft, airy. I never did it. Usually you take it out of the oven, it is soft, and when it gets cold, it turns into pebbles. I adhere to a huge number of your admirers. You are my patty idol !!! And not just pie. I made prune muffins and cottage cheese cakes according to your recipes. Just a song !!!!
But the cheesecakes, for some reason, pumped up. : pardon: the warm ones were soft, but as they cooled down they became as if stale, although after heating in the microwave they became soft again. Can you tell me what I did wrong? It seems like everything is as you said: the ball, flattened, pressed down with a glass, put the filling, greased it with an egg and milk, put it on the proofer. So with the pies, the same manipulations were. Soft pies - no cheesecakes

[Ludasik]

Ludasik,

And they are. They and I get drier than pies. There, the thickness of the dough is not large and while they cool down, they dry, the moisture leaves. They must be covered almost immediately. And do not keep in the oven for a long time. Glossy - pull out. The oven dries them out.

PS: if you liked the dough, make rolls from it in cream filling. You'll like it.

Zyzy: just call it a pot.)))

[Scarecrow]

Scarecrow, no, I don’t want a pot. And here's another thank you from my friends. Today I did it for them with cabbage. They said that they were like grandmothers in childhood. In my opinion, this is the best compliment.

Yesterday evening I baked your pies, made half the rate, because I was kneading cotton, with meat. The pies are SUPER. Now the girls have tried the robot, they said they were wonderful pies !!! Thank you very much for the recipe !!!

I made pies with chicken and mushrooms, as always, the dough is obtained the first time.

The pies are just super. Thanks for the recipe))

The pies are just super. Thanks for the recipe))

No doubt. I am confident in this test. Good health to you.

Scarecrow, I'll mark too Here are my pies from your dough

: rose: Thank you, boring!

Scarecrow, thanks for the wonderful recipe
I've been baking for the second day in a row. Today - sausages, and yesterday pies with cabbage and eggs.
For the first time, it was not without jambs: then I missed the time of mixing the oil and started the batch after half of the proofing on a new one, then I forgot to divide the oil by 2, I remembered when everything was already in the oven. I thought that the mustache was gone, chief, and my family would reject everything ... Yeah, right now. They crackled the mustache and told to start it over with a new one, it was already very tasty (she barely hid one pie to compare the cut with the correct kneading). I took a photo, but I haven't learned how to insert it into messages yet
A special big thank you from my youngest son, he is very picky, but here you can't drive away from the plate. After the sausages, the granddaughter came running, hugged his legs, kissed his apron and said: Babuska, I love you. "I almost burst into tears from feelings ... Natulya, Thank you very much!

smacked his apron and said: Babuska, I love you. "I almost burst into tears from feelings ...

It's impossible to read it calmly))). I would have sniffed, I am like that, yeah ... Let him eat, I love to feed the children, even indirectly)). There are three of them.

Honestly, this dough is rather difficult to spoil and you also did not succeed))). It withstands almost any "bullying" except ... the absence of yeast. I personally like to forget to put yeast in the dough. But! You put them in, knead everything again and the dough fits perfectly. Checked.

Sausages ... I promised my sausages in the dough. You revived my conscience, I have to do ...

I also have three children from 25 to 11) Thanks again
Can you come with me? It seems to me that I have not yet grown to you outside of official institutions.