Cabbage pies

[Scarecrow]

Scarecrow, Natasha, what if the dough is allowed to rise in the refrigerator? Ie how cold the dough? I just want to knead in the evening and bake quickly in the morning. This is possible with this great test, has anyone tried it?

[anavi]

anavi,

You can, no problem. Any dough can pass through the refrigerator stage, i.e. cold fermentation. The only thing is that it usually doesn't work out quickly in the morning. The leavened pie dough takes a decent amount of time to warm up.

[Scarecrow]

Scarecrow, Natasha, thanks for the quick reply. That is, knead - and without lifting, immediately into the refrigerator, right?

[anavi]

anavi,

Yes exactly.

A basket made from this dough remained soft for a long time, and the pies were also made from this dough))

I was already here and said thank you, but I came again))) and I say THANKS !!!
Yesterday I made a double dose of dough - the result of pies with cabbage, with potatoes and mushrooms, with an egg + rice + onions, whitewash with meat, bagels with cottage cheese and raisins, pies with jam, pies with chicken and cheese - like ... every piece 10-12-15 ...
it's killer delicious!))))
today my husband tells me your pies all night dreamed - let's go have breakfast as soon as possible))))
And yesterday I sat in depression - we have clouds, rain, weather - fi, until I fed him with pies)

Special thanks for the advice to mold small pies - it really turns out better!

I put 1 glass of sugar on the double rate - the dough is clearly sweetish, so whoever counts - 1 glass is enough, 1.5 cups can be skipped (well, unless you need a sweet dough straight).

Another observation for those who take the recipe for the first time - before mixing in the butter, at the end of kneading the entire portion of flour - the dough is tight, it must be kneaded with considerable effort - do not be alarmed, then when you add the oil everything will be corrected.

And yet ... when manually kneading, it is better to pour in the butter in portions and knead until the dough takes everything, then just add a new one.

[Jenni]

Jenni,

How much positive in your post))).
Well, hard worker! So many fillings, so much work, and even manually knead ... My respect for the hostess!)))

Natasha, thank you very much for the recipe and master class in baking pies. I really liked working with such a dough and quickly and very tasty it was with cabbage that I was looking for a recipe for pies. I didn't have a very good experience with pies, all somehow rolls and cakes :)). And now I will try this dough in sweet buns. I did half in a bread maker, and so that the oil would not splash, I put a polythene bag on the bucket (you just need to look, otherwise the dough can tighten it) with the same bag I left for an hour in the bread maker, and the dough in half an hour was so cool that it was so cool to wait 1 hour and it was not necessary, he was warm due to the package, he did it with pressed yeast. Maybe someone already wrote for the package, I didn't read the whole branch, but I decided to write, otherwise the oil splattered so much, in general, with the package I pour it in all at once and know the problems

And the buns are Abedie !!! Thanks again
I'll try to insert a photo, though my shape is not perfect, but this is the first batch!
url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/30477/image~4.jpg]

Cool pies. I don’t criticize for the form, I’m not better. I also learn from these generous hostesses. And the package is an interesting idea.

[tashutka]

tashutka,

Do not heat the butter, put it in a piece (it is better to throw in several pieces), it intervenes freely (the dough is warm and it instantly softens) and nothing is splashed.

I hope that it is good for the Russian, and the Germans will like it too. I baked pies with cabbage for a children's Russian-German picnic:
🔗

[Erhan]

Erhan,

Like it, like it)). I baked the Germans - dare in an instant)).

Nata! Thanks again for the pies. Today I have jam.I do everything according to the recipe, it always turns out great. And there is nothing to say about taste. TASTY !!!

[Lipchanka]

Lipchanka,

Big ass, like me. My mom always says so: "Daughter, what papy pies you have!" Usually they are with such tapering tips, and mine are round)).

Nata, and my pies are all in me, I also popAsta.

Nata, and my pies are all in me, I also popAsta.

I DO NOT BELIEVE! "Dad works, and mom is beautiful!" (C)

Come in who doesn’t know how. Suddenly you will like it and then, confidently and skillfully sculpting another cake, remember to yourself: "Thank you Chuchelka ...", and at this time I will hiccup ..

This is me, this is me !!! : yahoo: Finally learned! 5 years watched, read and made up my mind. I chose the moment when I would be alone at home (so as not to embarrass myself in front of children and grandchildren), and began to create. It turned out nothing complicated. And all thanks to your very intelligible master class. For me, there used to be difficulty in sculpting, but here everything is like clockwork. Yesterday my grandson arrived, we put the dough with him, while the filling was being made and the dough came up. Baked in a wonderful frying pan. There are just two bookmarks out of 500 g of flour. Thank you Natul, I'm right now a full-fledged grandmother with pies.

Yes, I am an attentive student, I have them, too, ass and beautiful. Even my own husband was stunned by my "talents."

[Tancha]

Tancha,

Yes, yes, we are, we can surprise husbands even after so many years of marriage.))) Let it not relax!

Bon appetit to my grandson. I love feeding children, so I really understand.)))

This is me, this is me !!!

I had about the same reaction when I first baked these pies))) And I think that these are the recipes that are the pride of our forum.

Thank you Natul, I'm right now a full-fledged grandmother with pies.

Today I have pies with cabbage again, pastry. And I'm a full-fledged pie granny. Thank you, Nata.

Natasha, thanks for the great recipe for pies. Baked from this dough and pies, and buns with cheese, sausages in dough and buns, everything turns out great!

Nata, I welcome you. Tell me please, I kneaded the dough, but baking today may not work. If I send it to the refrigerator and bake it tomorrow morning?

[Lorrys]

Lorrys,

Just don't let him stand at room temperature. Will ferment. Immediately in the refrigerator, and then put it out and let it warm up at room temperature, not immediately oven, of course.

well. Thank you so much.

Recently I discovered cabbage pie. I only admit the filling made of raw, thermally unprocessed cabbage, so that it is a little tough when finished. But here's the trouble: how to "tie" it, so that it doesn't get enough sleep from the pie?

[~ Natalia ~]

~ Natalia ~I tie with a raw egg, baked and not crumbled.

[AnastasiaK]

AnastasiaK, Thank you! Most likely, I will.

[~ Natalia ~]

~ Natalia ~, to your health, everything is in the subject - now she herself got a pie with cabbage from the oven, paaaaahnet!

Do you put anything else in the filling besides the cabbage and eggs?

[~ Natalia ~]

~ Natalia ~, when like, boiled meat, boiled eggs, fried mushrooms, according to mood and presence. Or just a cabbage tied with a raw egg is delicious too.

Why I asked: sometimes cabbage does not "sound" to me: either this is the variety, or I don’t know ... I want it to smell deliciously of cabbage. Have you tried baking with the young spring?

[~ Natalia ~]

~ Natalia ~, it was with this that I baked now, salt, black pepper, a little coriander (well, this is delicious to me), butter. It smells very delicious!

Ah, of course, coriander - yes, the smell is wonderful! I once made some kind of dish, there, according to the recipe, it was required to add a little caraway to the water when cooking potatoes. There was also such a smell! And the taste of caraway was added to the potatoes - I didn't expect it to be so great! I’m thinking, maybe add a few new notes to the cabbage, but so that they don’t interrupt the cabbage?

[~ Natalia ~]

~ Natalia ~, of course, you need to try, here is the author of the recipe, Chuchelka, advises dill and eggs for cabbage.By the way, I really love young cabbage with dill, but he is a master of smell, he can also hammer cabbage. I like the scent of cabbage and black pepper.

[AnastasiaK]

Yes, dill is too much. I love him in pies with spinach and sheep cheese, there he is in his place! AnastasiaK, thanks for the pleasant conversation. (I went to cook cabbage pie in a new way.)

Nata thanks a lot. the pies came out great. The dough warmed up perfectly and rose. I liked the work very much and the taste is excellent. Thank you. World recipe.

Today I again kneaded half of the norm in HP. A wonderful dough both in work and in taste. Baked sausages in dough, shanks and pies.

How? Well, how do you all get them so beautiful, shiny, tall koloboks? Everything is strictly according to the recipe, but I mixed it with handles and as a result, it seemed to blur and matte on top (((((I could have inserted a photo, would have shown ((((But delicious of course) Thanks for the recipe)

[ViK82]

ViK82,

You probably don't bake that much yet, so you missed the moment when it would be necessary to add flour (this is about blurry). Apparently, the dough turned out to be damp, so it floated. The dough does not always turn out perfectly the same, even if you do not deviate from the recipe. The products are different - and the dough is different. Nothing, you will adapt. The main thing is to try again. The second time will turn out better, and the third - generally almost perfect. This is a very difficult dough)).

Did you grease the top before baking? Usually luster from grease with egg / ice cream (egg with water). I often don't grease. Then they never shimmer)).

I like to bake cakes more))) but I am not friends with yeast dough for baking, I think I thumped too much butter, I put it on the eye))) and smeared it on top, but the result is not very good

[ViK82]

ViK82, Truth is something with proportions. I have been using this dough for several years, it is perfect !. I do it both in HP and with my hands 👍🏻 already many friends who do not have HP are baking it too, everyone is delighted

[Scarecrow]

Nata, Scarecrow, Hello! Thanks for the great recipe! This is my second experience with yeast dough (I’m more about biscuits). She baked pies with potatoes and dried apricots, kneaded with her hands. The dough is wonderful, pleasant to work with, the pies are tasty and soft. Special thanks for the advice to add oil at the end of the batch. Here are my beauties:



Thank you Natasha

[cabachok]

cabachok,

You probably have some Asian roots, judging by the triangular shape, reminiscent of samsa and sesame sprinkles))). Or just to distinguish between fillings?

She sculpted pies for the first time in her life. I saw enough of different videos on the Internet on the methods of pinching pies and wanted to apply them all at once. Triangles and regular oval ones turned out best.

The dough is just magical. For an hour, it not only increased, it swelled every 70. While she was forming the pies, everyone enjoyed the filling for the apple pies (in the process I realized that I had made little of it), it turned out 3 baking sheets. I think they won't live to see the evening, I'll take it all by myself.

I’ll take it all by myself.

I respect !!!

The dough is just magical. For an hour, it not only increased, it swelled every 70. While she was forming the pies, everyone enjoyed the filling for the apple pies (in the process I realized that I had made little of it), it turned out 3 baking sheets. I think they won't live to see the evening, I'll take it all by myself.

These are the possibilities of the organism! I will even try very hard - I won't master it!)))

[Scarecrow]

Scarecrow, I also would not have mastered it if I had not been warned that you need to do the little ones. Well, I did my best with mini-pies no more than a little finger. Pie canapes are


the most important dough taster

[Scarecrow]

Scarecrow, well, I just shot, tasted freshly made! : drinks_milk: while everyone is sleeping, otherwise you won't find it later. I feel in the morning I'll have to start more ... and more ...
Everything turned out fine, although I rarely have love with yeast from the first batch. This dough is incomparable, and very similar to the one from which, as a child, my grandmother baked.I remember exactly the taste of raw dough and the consistency, because while they were waiting for the pies they were always dragging pieces of it! And her pies were beyond praise
I made half of the bookmark and kneaded in HP, I didn't have enough butter, I added a little more lean and the flour came out 600 grams, instead of milk, whey was used. It is a pleasure to work with it, it skates and molds well, but I am a lazy person and I have special molds for pies, thanks to them the shovel is even, fixes well and does not flow. Thank you very much for the wonderful recipe!