Cabbage pies

[Chamomile1]

Chamomile1,

Also baked pies? Happy New Year? !! Hostess! I would not have been enough for such feats in NG))).

chelsi,

Your hands are all right, don't worry. Yeast dough really just loves experience. Bake more often - skill will come, you will be with him in general on "you".

Where do voids appear? Where is the filling? This is usually a loose crimp during forming and thin rolling. That is, the round should be rolled out like this. so that you can easily and effortlessly, but pull the dough over the filling, I can see from the photo.

The butter intervened easily, most likely due to the fact that the dough had already intervened with the vegetable and became ... just "thinner" and softer. The cooler the dough (and the coolest it, of course, was before you added vegetable oil), the harder it is to mix any liquid into it. Then it "liquefies" and looses and the process goes much faster.

[Scarecrow]

Scarecrow, mom asked. Otherwise, I would never have baked. Moreover, I don't like messing around with pies. I'm too lazy. I usually make a large jellied pie from fresh cabbage and that's it.

[Scarecrow]

Scarecrow, thanks for the prompt answer, with such a pleasant test (and result) and I want to bake more often :) Yes, there were voids (when I baked for the first time) exactly where the filling is, today I have already "corrected" and rolled out the dough thicker. And thanks for the clarification about the oil, I understood everything. Now we will gain experience ...

Very, well, sooo great dough! Guaranteed result with any filling!
Thank you Natasha very much!

[Summer]

Summer,

Always, always welcome. I want pies. Today I already ate the norm of cabbage (I ate sooooo much))), but tomorrow. eg...

And I also ate the norm of cabbage, yesterday, so today there were pies with meat, mushrooms and potatoes, everything is fine, but now there is nothing to breathe

[about]

I started almost this dough, only I used 200 g of the old whey dough, instead of milk I also took whey, and yeast - 7 g.
BaboutMost of it went to cabbage pies and a little more was left for cinnamon buns.
I liked the dough, it is very pleasant to work with, only I haven’t figured out yet if it is too rich for pies
However, if it's tasty, why think
Nata, Thank you!

[Scarecrow]

Scarecrow, Natasha, help out! I bake pies according to your recipe sooo often, I made fenders and rolls, the dough is just a fairy tale, I reported with pies. My nephew ordered to bring pies with berry filling for February 23rd, they gave me frozen raspberries and currants. What should I do? Defrost, sprinkle with sugar, or a bit of starch on the cake, then berries and sugar on top? I will really wait for an answer, I do not want all the yummy at the bottom of the baking sheet. Here I am writing and thinking, after all, the pie was blinded and on a baking sheet with the seam down, then, if you pour starch, then berries and sugar on top? Aaaaa, my head is spinning

[eugeshka]

eugeshka,

I think that such berries should be boiled with starch and cooled. Make a kind of half-saw with sugar. Painfully fluid, if they are in their usual form. Everything will float and the dough will get wet.

For such berries, the juice is usually drained. More precisely, a certain amount of juice, boil it with starch, then back into the berries and again until boiling. If you immediately swell into the berries, then the starch may not disperse evenly, it will be lumps.

Thank you so much! So I will.

Girls, I want to say. as I do. I bake with frozen cherries or compote all the time. I let the berries drain while the dough is being prepared (it turns out 1.5-2 hours). then I roll the berries in starch and Fse! Not a single drop flows! For a long time she reported to Natasha about her first pies and exhibited photos. I want to say that starch is not felt at all, for the first time I was worried about this.Only I do not sprinkle all the berries with starch at once, but in parts, as they are used.
Taking this opportunity, I want to say another thank you to Nate for the recipe and master class! By the will of fate, I am now decently far away, and this experience was very useful to me here! Russians yearn for OUR pies, order constantly. Natalie,

[Kamusik]

Kamusik, Tanya, thank you very much, I will use your advice, it's faster than boiling. I'll report back on Monday.

Good luck, everything will work out !!!

[Scarecrow]

Scarecrow, Natasha, I bring you a report and a huge THANK YOU for such a wonderful recipe! A million times I have made pies and pies, and dough fenders according to your recipe, pastries are always weightless and airy, delicious! I bake sooo much according to different recipes, I always choose what to bake myself, but if I ask my relatives or family what to bake, the answer is Chuchelka's pies! Photo from phone, took with raspberry-cherry and plum-apple

Natasha, thank you very much for the recipe. I'm baking for the second time: the first were with cabbage, now apple pies are suitable in the oven. Not dough, but pure pleasure. At first I studied all 69 pages of the topic and realized that I could not resist, although, to put it mildly, I didn’t quite succeed with brass pies (or didn’t succeed at all, anything could happen). I read and wondered what kind of squeaking dough is so cunning. But now I realized how it feels to the touch, and how it rolls out, and how it really squeaks under the rolling pin). Thanks again)).
A question arose: while I manage to get all the pies, the first ones are already rising decently, and the last ones are still small. Either not wait until the last ones grow, or let the first pies cost more than the others, but mnu turns out that they will have to stand for 40 -45 minutes?

[eugeshka]

eugeshka,

Sounds from the side, probably. very funny: Chuchelka's pies.))

vertrana,

40 minutes is a lot, of course, especially if the house is warm. Better then bake in two steps. Two sheets of patties and it is not necessary to wait for the first to finish baking. In two floors (does the oven allow? Is there a multi-baking mode?)

Sounds from the side, probably. very funny: Chuchelka's pies.))

Natasha, your nickname Chuchelka has already become a household name. When, with your help, I learned how to make pies, pestered the household "Schoochka taught me this", at first they looked at me with bewilderment, but then they got used to it. Now, when I cook according to your recipes, the phrase "according to Chuchelka's recipe" means a quality mark; in general, many people know about you

Thank you, Natasha) The oven allows, but the number of trays does not allow (1 piece). Although ... you can put a large skillet on the wire shelf, at least until you buy another one.)
Ps - the apple pies are good, yummy. already swept away by relatives.

Thank you very much Natasha for the recipe. Kneading in a bread maker. The oil was added at the end. I also made cabbage according to the instructions ... ... I got delicious pies with cabbage for the FIRST TIME !!!!
The children took everything away at once!

[vertrana]

vertrana,

Cover the grate with a silicone mat.)) I did that.

kolobok123,

Well done!! Today I myself only do what I cook and eat)).

Girls, can you fry pies from this dough?

[Olga]

Olga, I was interested in the same question:

Guys, there is absolutely no time to shovel the whole topic, so I wildly apologize in advance if such a question has already been discussed, but is this dough good for fried pies ?!

For my taste, no. This dough is rich, it already contains fat, and when you fry such a dough, it absorbs even more oil. For fried pies, it is best to use regular yeast dough.

I also think that this dough for fried pies is too greasy. Although people did, I remember exactly. And fats can be greatly reduced by increasing the liquid.

Natasha, thank you again. Well, very tasty pies turned out. I did it with ground beef lung and fried carrots with onions, well, with cabbage for the second time. Baked in an airfryer. Made half the portion as the bread maker could knead.

[Chamomile1]

Chamomile1,

Ol, I mix in my Panas for 1 kg of flour. Alive!))

Hello everyone. I haven’t been on the forum for a couple of years, I specially registered again (((()) for the sake of this recipe. This is, in my opinion, the most successful dough for pies !!!!

in my opinion, a good dough for pies !!!!

The dough is very, very tasty. But I will not master molding in any way in the sense that in finished pies I have a filling, as it were, a little in the void, as in the dome

[Scarecrow]

Scarecrow, I have a Mystery bread maker, I don’t dare to knead more than half the norm. There is a harvester, but you need to buy hooks for it, I think that the dough will not be kneaded with a knife. In principle, if we don't share with anyone, then my son and I have enough pies from half the norm. The son said thank you very much, very tasty.

But I will never master modeling

I sculpt all the pies, as Chuchelka taught, there have never been voids, that's why I love this dough. For a very long time I have not baked anything at all, now I remember, I will try, I hope I have not forgotten how it is done

[Jiri]

Jiri,

And because the dough should be tight on the filling, and not freely lie on it or hang down))). When vnatyazhechku: you pinched it, and it strives to pinch - everything will be OK.

[Scarecrow]

Scarecrow, thank you very much for the recipe, the pies are super.

you pinched it, but it strives to pinch - everything will be OK.

Thank you, Natalia for the hint, I probably didn't put in so much filling

We went best with sweets with apples, apple with pumpkin, and with jam. I bought a huge piece of jam on this occasion and drive my sweet-tooth daughter away from him).
Such they are beautiful - pies that do not lie stale for more than half a day and we hardly restrain ourselves so as not to accumulate hot ones. Thank you)

Devchuli, in the morning I want to put the dough in hp for a pie with cabbage fish, how much in a tsp. tablespoons of dry yeast per serving?

[Olga]

Olga, a conversion plate to help you:

Amount / weight correspondence table between dry yeast and fresh yeast

Dry yeast (in tsp) 1 1.5 2 2.5 3 3.5 4 4.5 5

Dry yeast (in gr.) 3 4.5 6 7.5 9 10.5 12 13.5 15

Fresh yeast (in gr.) 9 13 18 22 25 31 36 40 45

[Kroshinka!]

Kroshinka! So that we can come up with this, so as not to look for your plate in convulsions forever ?? !! I already copied it several times in a notebook, but then kaaak I will forget which notebook it is in, and - kapets!

To come up with this

I learned by heart ...

I don't remember the numbers well, that's the trouble ... Well, if the current is not written on the banknotes .. Here my memory is all right!

Take a picture on the phone ..)))

I also remember by heart, otherwise ATAS!)))

So that we can come up with this, so as not to look for your plate in convulsions forever ?? !!

On the wall in a frame

[Kroshinka!]

Kroshinka! So that we can come up with such a thing, so as not to search in convulsions forever for your plate ?? !! I already copied it several times into a notebook, but then kaaak I will forget which notebook it is in, and - kapets!

I have the same

Krosh thank you!
You are my lifesaver))
That is, it turns out 4 tsp. dry? Or is it 3?

[Olenka]

Olenka, 1.5 sachets of 11 gr. each = 16.5 g., in measuring teaspoons from HP it turns out 5.5 tsp. , this is for 1kg. flour, per serving of dough from 500 gr. flour will need 2.75 (2 + 3/4 tsp.) tsp, like this ...

P.S. To me for "you", please ...

[Scarecrow]

Scarecrow Thank you so much for the recipe ... the dough is pleasant to work with ... it rises perfectly ... it tastes good in your mouth ...



I made a full portion (for 1 kg of flour), I had to distribute it on 3 baking sheets ... I was too lazy to shift ... I don't like it when pies stick to each other during cooking, forming white barrels

[Natalochki]

I came with Thanksgiving for Natalochki! Very very, very nice dough for pies and pies. Successful and versatile for different fillings. My family loved the pies made from this dough.
Made with different fillings for every taste.


It's like a sunflower cake. I ventured to mix poppy with halva. It turned out very well


And this is my pride. Such pies in our family were baked by grandma for Christmas, then mom ... We call them knysh. Unfortunately, I didn't have time to write down the recipe ... But for the holiday I still wanted my mother's knys. And I was instructed to bake them.A couple of recipes ended in failure. But it was with this that everything succeeded. We ate knyshiks with fried onions and felt so warm in our souls.


Natasha, save you huge for wonderful pies and for science !!!

registered again (banned (((

So who banned you?
Or could it be said in other words: "forgot your account password"?

Restoring access is not a problem, especially for such a respected forum member, which is remembered and expected here

Sorry. that she did not react to such beauty. We baked so much, tried, I just can't take my eyes off (I want pies, iiiihhhh). It's just that we were in the hospital again, damn it ...

Good evening everyone, I baked a basket for Easter from my favorite dough according to the Chuchelka recipe, how to store it until Sunday? In the withers or let it grow stale? Tell me please. I need to carry it to work on Sunday so that the old dough doesn't taste like it.

Hello everyone!
Tell me, pzhl, how to ensure that the dough from the filling does not flake off, but fits tightly around it?
Thanks a lot for the dough !!! Today I baked with apple filling

[Jiri]

Hello everyone!
Tell me, pzhl, how to ensure that the dough from the filling does not flake off, but fits tightly around it?
Thanks a lot for the dough !!! Today I baked with apple filling

Jiri,

And because the dough should be tight on the filling, and not freely lie on it or hang down))). When vnatyazhechku: you pinched it, and it strives to pinch - everything will be OK.

[Scarecrow]

Scarecrow, thanks for the answer. Next time I'll try to sculpt tightly. Here, after all, the main thing is not to drag it, otherwise it will creep from the other side

P.S .: I had 54 g of dough and 20 g of filling. I took this proportion from the filling recipe.