Martol
Quote: -Elena-

Carrot, and when you knead, how does the dough behave? With any kneading (in HP, with a mixer), you can see what kind of dough you get. What yeast do you use?

The dough is liquid, does not roll into a bun, and the saf-levure yeast is active (blue)
Scarecrow
Carrot,

if it's watery - flour. But not so liquid that it does not rise at all, it means also yeast. Therefore, there is more flour, and change the yeast.
Martol
Thank you so much!!! Can you tell me good yeast?
DonnaRosa
Nice and tasty pies. Out of great laziness, I bake one pie with cabbage, so as not to sculpt little ones.
🔗

🔗
Albina
And I don't bake a whole pie out of laziness, but because you can't stuff a lot of filling into a small pie.And I like a lot of filling in a big pie
valushka-s
Quote: Albina

And I don't bake a whole pie out of laziness, but because you can't stuff a lot of filling into a small pie.And I like a lot of filling in a big pie

and all the time I'm trying to stuff more stuffing into a small pie!
DonnaRosa
Put the cabbage in an even thick layer over the entire area of ​​the pie and cover with the second edge of the dough, like a blanket.
-Elena-
Quote: Carrot
Could you tell me good yeast?
SAF-moment is normal, I have been using Fast Acting Yeast from Good Kitchen lately. And I buy a large package (80 g).
Once again I want to say Chuchelka Thank you so much for the recipe. I bake pies with cabbage and other fillings ONLY according to this recipe. I just put all the products in the HP and forget until the moment when I have to cut the pies.
DonnaRosa
I love fresh yeast. They are several times cheaper than dry ones.
I knead the dough in H / P Panasonic on the PIZA program. I turn it on twice and the dough came up perfectly, you can work right away.
valushka-s
Quote: -Elena-

SAF-moment is normal, I have been using Fast Acting Yeast from Good Kitchen lately. And I buy a large package (80 g).
Elena, I also use large packs of yeast (Home cooking), and more than one year. they never failed.
I switched to them after buying a bread machine, began to make baked goods more often and somehow small bags became no longer convenient.

Cabbage pies Cabbage pies
I buy them at Metro, for packing 109-95, 5 packs of 80 grams per pack, shelf life is 24 months. Enough for sooo long!

Scarecrow
I have a saf moment (I keep it in the fridge) or fresh. I like fresh ones very much.
-Elena-
I'm with the next pies. I was going to knead the dough, and only 300 grams of wheat flour (usually I make half a portion). Added whole grain flour and 1st grade flour. It seemed a little dry, added 4 yolks (left over from the marshmallow).
🔗 🔗
DonnaRosa
Why pies with holes?
Albina
Quote: DonnaRosa
Why pies with holes?
It looks like a sausage in a dough
-Elena-
These are sugar buns. I always make from leftover dough.
Albina
Quote: -Elena-
These are sugar buns.
Did not guess Small photo
Newbie
Sorry, I did not master the whole topic - but if you put fats (oil) at the end of the batch of HP (yes, such a quantity) - this is terrible horror! I have from st. l. a full finish is obtained with a spoon, but here ...
-Elena-
Quote: Albina
Photo small
And photos by clicking open in a separate tab.
-Elena-
Quote: Newbie
if you put fats (oil) at the end of the batch of HP (yes, such a quantity) - this is a terrible horror! I have from st. l. a full finish is obtained with a spoon, but here ...
It is necessary to add and mix a little bit, at the first time I was also drinking all at once. Then I thought of
Scarecrow
Do not drown the butter, put it in a piece !!
annnushka27
Quote: Newbie

Sorry, I did not master the whole topic - but if you put fats (oil) at the end of the batch of HP (yes, such a quantity) - this is terrible horror! I have from st. l. a full finish is obtained with a spoon, but here ...
And I do not pour out all the flour, I leave about 1/4, add oil, it easily interferes with the batter, and then the rest of the flour. Already 50 times already made this dough. My HP kneads the whole portion, it turns out 2kg. test. Thank you!!!
Yes, and not at the end of the kneading I add butter, flour intervened, kneaded for a couple of minutes and added.
Florichka
How many recipes for yeast dough I have tried, and stopped at this. I bake only on it. Not stale, soft, fluffy. 2 times a summer we go on hikes with the mushroom forum and I always bake 3 baking sheets of pies. It is very convenient, one baking sheet is baked, the dough has already come up on the other, and just knead on the third. I do everything in HP, knead in half a portion. Oil, yes, you do not need to heat it, a whole piece. And it is also very tasty to put lard instead of butter, preferably goose. Oh, I want pies. On October 25 we have a meeting, closing the season, I will bake again, this time with apples.
DonnaRosa
I put the butter in pieces, but right away. Instead of milk, I put sour cream, and only a little milk to dissolve fresh yeast.
I pour flour 450-500g and no more, I have enough dough at a time for a whole pie for the whole small baking sheet and + for 5-6 pies for the next.
kil
And I have 500 grams of flour for 40-45 pies about
I put the melted butter and sprinkle it with a little flour when I pour it into the HP
Cabbage pies
Cabbage pies
Cabbage pies
annnushka27
And I divide the whole dough from one portion, which is about 2 kg., I divide it into 36 pies, it turns out about 60 grams each. I bake on two baking sheets, 18 pies each (6x3). They used to be small baked goods, but my men don't care. Che to suffer, and the filling is easier to close up in large ones. Photos of some pies are missing, on another computer. I found different ones, in the background just such pies, and in front "Creme de Parisienne" from this dough, and just 3 round buns on the left.
Cabbage pies
Elena Kadiewa
I report back - I made both the dough (in the bread baker.), And pies with cabbage, there is nothing to photograph, the guests also came, probably smelling. Thank you! Very tasty!
kil
Quote: annnushka27
and in front "Creme de Parisienne"
What kind of animal is this?
annnushka27
Quote: kil

What kind of beast is this?
A here! Photo of molding on pages 4 and 18
kil
annnushka27, thanks, took away to bookmarks.
Kara
And I'm with a report! I cook so often and so successfully that you, Natashechka, are probably tired of hiccupping

Cabbage pies

With cabbage, potatoes and mushrooms! Nnnyammm!
Scarecrow
I want pirogov. Sadists!)))
Kara
Well, the whole night is ahead And from Tula to Butovo - nothing at all, come!
kil
Yesterday I made one big from a half portion with cabbage, delicious.
annnushka27
I can't help but Fastazza! Potato patties and vanilla buns!
Cabbage piesCabbage pies
Scarecrow
And there is something to boast about))).
lettohka ttt
Quote: annnushka27

I can't help but Fastazza! Potato patties and vanilla buns!
Cabbage piesCabbage pies
... What beautiful pies, just like a selection !!!! Hostess !!!!
lettohka ttt
I also got accustomed to this recipe, for which I never cease to thank, every time I make pies, thank you very much Natasha, I bake bread and pies according to your recipes !!!!
Scarecrow
lettohka ttt,

I'm not sorry, bake, please your loved ones and yourself. Today I baked a cupcake, tried a new form and ... did not eat a piece. Reluctance))). Sniffed .. And mine cracked decently)).
nikitos
Thank you so much!!
I haven't baked pies for 12 years, and now I'm doing my second day off in a bread maker (with my 4 small ones). Today with a light, very daughters love him. Grandmother was indignant for a long time where the egg was in the dough. And now the 5 pie is eating up. I went to put it 2 times with cabbage, there is not enough time for the filling.
Vorozheya
Quote: nikitos
Grandmother was indignant for a long time where the egg was in the dough.
nikitos, so there is an egg in the dough in the recipe ..... You did not add?
Scarecrow
Vorozheya,

You just don't have to put it on. And I wrote about it)).
Rada-dms
I liked the dough very much, made half of it, a little sourdough by eye in terms of count, 2 quail eggs, with meat! Very harmonious dough, tasty, soft, warms up well, keeps its shape !! It will take root for sure! Thank you very much for the recipe.
She sculpted on the weight, in a hurry, sudden guests, and all surfaces are made, well, how does it happen ..., and even with this test I got a decent look!

Cabbage pies
Scarecrow
Rada-dms,

Well, if it's on weight, then how will it be under ideal conditions))). Looks really great!
kil
Scarecrow, +1, pies feast for the eyes!
SonyaIvanova
Please tell me - is it possible to fry pies from such a dough?
Scarecrow
SonyaIvanova,

Of course, you can, but it seems to me that this is a hell of a lot - so much fat in the dough and also fry in oil. Better the recipe "more fast" or remove the oil from this.
SonyaIvanova
Scarecrow, yes, I understand everything, I just don't have an oven and I don't know when it will appear. And the pies are horrible as you want!
Crochet
Quote: Scarecrow
Better recipe "more fast"

I sincerely recommend yeast dough for fried pies !!!
Chamomile
Natasha, I came with a report. Mom said she needed cabbage pies for this new year. Mom said - you have to do it. So I baked your pies for a half portion. Great dough !!! The oven does not work, it was baked in an airfryer with an expansion ring. I put it for 1 hour, but we were ready for minutes in 50. Delicious pies. I have 16 pieces. happened. Thank you!!!! Yes, 4 pies were with apple jam from the microwave https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=392469.0, there was not enough cabbage.
chelsi
Scarecrow, THANKS for the recipe and a master class in making pies! After several sad experiences with yeast dough, she began to "be afraid" of him, believed that "my hands did not grow from there")) that the oven is bad, etc. It turns out that everything is not so sad. very tasty and beautiful, as much self-esteem has increased: oops: But a few questions arose, tell me, pliz:
1. Why do "voids" appear in pies? Maybe this is due to the fact that she rolled out the dough thinly?
2. It seems that it is better to add plums to the dough first. oil, and then sunflower (I tried somehow first sunflower, the bun for a very long time, for 15 minutes out of 20 I rode in it, and then in 5 minutes it absorbed all 75 grams of butter). Maybe I did something wrong?

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