Cabbage pies

[Laniko]

Laniko,

I do 2 times longer than they eat))). I even began to make more kulebyak. That is, these are "bast shoes" with cabbage. The point is to small, if at least 4-6 pieces of ordinary ones fit into one face at a time))).

[Scarecrow]

Scarecrow, I have tins for pies, and they are about the size of the palm of your hand. well, the test was half. It turned out to be three baking sheets. how it happened, and it went away)))) The repeated dough is already rising ... I got it)))

I got ah

here are half of the forum)))

[Laniko]

Laniko,

And what kind of mold? very interesting!

[Scarecrow]

Scarecrow, but here you can insert links to an Internet store? there is one in the taper Sunny, and I took it in the firebird. Well, I'll insert, if they scold, then in HP. Of course, I am one of the sectarians there, but without fanaticism more for myself. I like that the production is European of everything. accordingly the quality is good.
🔗

[Laniko]

Laniko,

I thought so! I have the same teskoma (4 pieces of different sizes). I tried it - it's also good. Only out of habit I was poking around for a long time, because the yeast dough is "going". In the sense of springing when rolling and cutting.

PS: inactive links can be inserted.

[Scarecrow]

Scarecrow, by the way, I also briefly decided that such an honored luminary like you, in the courses about these bells and whistles))) they also have excellent baking mats, good silicone molds and I really like the mini-rolling pin. It is convenient for her to roll out the dough right in the form or on a baking sheet, it is convenient in portions. And your dough behaves well and does not stick and the excess is cut off successfully with this mold. and it was raw to me)))

[Nata]

here are half of the forum)))

That's for sure! I love different pies with cabbage, but according to this recipe - my favorites. NataThank you so much for the recipe! Every time I bake them, I remember you with a kind word.

Bake, bake. Mom has a lot of my cabbage this year, so now I puff. It is spring, outgrowing, so they demand from me to be disposed of on an industrial scale))).

[Scarecrow]

Scarecrow, Natalia, Thank you !!! the same dough that my mother had! At one time I didn't ask how to do it, and then there was no one to ask how many recipes I hadn't tried, it didn't work, and here YOU! thanks for returning home for a while and to childhood)))

[YulikaSo]

YulikaSo,

Oooh, this is incredible luck !! In the sense of finding that taste from childhood. my husband and I recently ate Soviet meatballs. I mean, according to the Soviet recipe for public catering. I posted it here. They are straight!)))

Hello Nata. Yesterday I baked pies with cabbage according to your recipe. Unfortunately, I did not have time to take a photo, since everything was eaten. From the bottom of my heart, I express my gratitude from my entire family. The only thing I did not take into account your recommendations is that you need to sculpt them smaller. I got very beautiful and big ones. As my husband said, "The mouth is happy with a large piece." Thanks again.

[irina tukina]

irina tukina,

And don't worry about the size. They will all the same eat everything quickly and cheerfully, and you are tortured to sculpt a trifle))).

Thanks for the kind words.

[Scarecrow]

Scarecrow, Goodnight! please tell a beginner, but besides cabbage, can you stuff tuda? until I put anything else, so as not to frighten off luck))

[Laniko]

Laniko, I'm not Scarecrow, but I will answer. Made with apple jam, with meat. Everything is delicious. The dough is great!

[Laniko]

Laniko, and I used this dough to bake pies with blueberries, and apple jam, and cheesecakes, and khachapuri. And literally today, in one sitting, the four of us (me, husband, son, grandson) ate 16 pieces (for 0.5 flour) with rice and eggs. This is just a miracle, not a dough!
Natasha, God bless you and your loved ones! I have been using it for two years now, but thank you no-do-sug))
And I planted all my entourage! Now everyone is as fat and beautiful as I am :) We eat Patamu on a whole baking sheet of such delicious pies every other day!

The photo is not today

[Scarecrow]

Scarecrow, Goodnight! please tell a beginner, but besides cabbage, can you stuff tuda? until I put anything else, so as not to frighten off luck))

Any.

But these with the fish

I experiment, try new dough recipes and again come back to this particular test. Natasha Chuchelka many thanks
For my gas oven, which dries everything, this version of the test is clearly "too tough", it cannot dry it.
The baked goods are "downy".

Today I cooked the cartoon borsch, the bread maker was kneading the dough for donuts, and the washing machine itself worked. I was left out of work and what to do.And how good it is that this recipe for pies with cabbage is printed with me along with buns-buns (https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=28010.0)

She rolled and put the donuts on the proofing, the dough is uneasy, she blows bubbles right from under her fingers, and I just want to play with him again and again.
Wonderful delicate donuts were baked, which, like a vacuum cleaner, sucked in the garlic filling


And then it dawned on me that there was nothing tasty for tea. Then I rolled buns out of the second half of the dough. What about sugar? - you ask. But in the coils, the whole chip is in the fill! I took condensed concentrated milk fat. almost 9%, added more sugar than Schochelka in the recipe, still generously with vanilla sugar, lemon zest and poured buns. During the proving, the buns increased 3 times and absorbed almost the entire filling.The next time, two, no, three times more pouring for them, hefty delicious buns turned out. that the fill is small, then 6-) all at the bottom. That's right, Chuchelochka said that we would fight for the filling, it baked and tasted like condensed milk with a lemon-vanilla aroma.
Scarecrow Natasha,

[Tanya-Fanya]

Tanya-Fanya,

Tatyan, you are a vivid example of the versatility of this test. From the same batch, half for dumplings for the first course, the other half for dessert))). I also do not make any distinctions. Only sugar can be reduced / added depending on what is planned)).

img] https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/115686/image~4.jpeg

Natasha, thanks for the recipe! These were supposed to be manti, but at the last moment my daughter changed her mind and I frantically began to look for a recipe for dough for pies. Fortunately, your recipe came in handy! I used all the meat filling and just made something like buns. So these buns "without anything" became a hit! This means that the dough is deliciously delicious!
Don't look too closely at the molding, I rolled it very thinly at the request of the workers, and I will train more.
Thank you!!!!!

Excellent! Albeit upside down!)))

Exactly, upside down :))) and I will also practice inserting photos :)
Natasha, I did a lot of dough. Just stay in the fridge for a couple of days?

[Anna73]

Anna73,

Better to freeze. Ferments in the refrigerator. Then only if used with dough.

Here are today's cabbage.
Natasha, please share the secret of such a glossy top! I smeared it with a beaten egg and water, but it does not turn out so glossy. What am I doing wrong?

[Anna73]

Anna73,

Only an egg with water is needed. I don't bother with gloss at all, to be honest. Since the pies are rich, I don't even do this - they will still bake perfectly. But if it is important for you that they are glossy, you can additionally smear it several times with sweetened water immediately after baking.

No, it's not very important, just a child asks why we don't have shiny ones :))) so I decided to try out the secret of special glossiness.

I thought there would be a cavity inside, but no, the filling is tightly wrapped in openwork crumb.Delicious. Great recipe. Thank you, Chuchelka!

And now I got a cavity. What am I doing wrong?
I liked the dough very much, it was fast and pleasant to work with. How to get rid of the air inside the pie? I want the filling to be crumb. What needs to be tweaked?

[Bast1nda]

Bast1nda,

Do not roll too much. It is as if the dough is being pulled over the filling from all sides. It seems to be not enough. If you pinched it and didn't have to pull the dough, there will be a cavity, because you will grab the air ..

[Scarecrow]

Scarecrow, yes, I thought about it. And I wanted to ask, you probably don’t roll a rolling pin for each pie with a rolling pin - only with handles? The second batch (made the dough again!) I have already made and it is really much better!
This means that we don't stretch the dough to transparency, like dumplings? From, damn it, but I still think that I get so many pies, that's why it turns out that I make small ones and the dough is thin!
So, I understood correctly: we take it, we make a cake without fanaticism, we mold the filling and edges, pulling it. I learned how to mold from you, special thanks for that!
I will train!

Natasha, thank you very much! Yesterday I baked and ate everything, today I had to make them again, everyone really liked the pies.
Made with meat, cabbage and condensed milk. Liked with all the fillings.

Natasha, is it necessary to leave a hole on top for the fish filling, like with large pies? I want with catfish, it is greasy, probably, there will be a lot of liquid during baking. I advise ...

[Bast1nda]

Bast1nda,
I roll it out with a rolling pin. But without fanaticism. I roll a cake a couple of times. Of course, not for transparency. You need to roll it out, but you need to pull a little on the filling. And everything will be OK))).

Anna73,
This is the principle of the formation of pies (pies with fish): not completely pinched center. It's better for me. Fish steamed inside is slightly less tasty. Only if it is red.

Fish broth is poured into the hole at the pies during the release.

came to say thank you for the dough recipe and mk for sculpting pies!
for a long time in the bookmarks the recipe, but only today the pens reached it!
I did not grease the dough on top with anything. stuffing stewed cabbage + minced meat, I had to add, because cabbage turned out a little. and with the minced meat it was just enough, I made half the portion. kneaded in xn (from splashing oil, covered with a food bag).
for the first time in the oven I baked very tasty pies in the top ten

[Nata]

Nataand here's the result!
I've never gotten such crazy beautiful and delicious pies! Thanks for the recipe, detailed comments! For those who do not like cabbage, baked a pie with fruit ...

thanks for the great recipe! always delicious! I've been cooking for 3 years now - I just decided to take a photo.

Thanks for the recipe! Here are my crooks, but delicious, with cabbage!

Natasha, hello! This is again me with questions. I baked according to your recipe 5 times already, everything was fine. And this time the dough didn't rise at all. She did half the portion, as, however, always. And everything was as usual, only the yeast was different. But I baked bread on them, everything was fine. What other reasons could there be ... I can't even find a word, very unexpected.
When I was kneading the dough, it seemed that it was too sticky to add flour. But the flour was strictly according to the recipe, as always. The dough lasted an hour, increased in size quite a bit, it was very sticky. I, of course, stuck pies, but the result is depressing. Help with advice, please!

[Anna73]

Anna73,

If the dough is sticky, add flour. You already know how it looks when it is good, so add to this consistency. Flour can change the moisture content and, all other things being equal (the same amount of flour as in previous times), the dough will be different. And a bad rise of the dough - only yeast. Or something wrong happened to them. or poured it with very warm milk, because the "movement" of the dough depends only on the yeast.

By the way, yes! I warmed up the milk in the microwave, because I took it out of the refrigerator right away.I would never have thought that the temperature can affect so much! Thank you Natasha!
I have some defective dough left. Throw it out? Or try to add flour and again try to put the approach?

[Anna73]

Anna73,

It is better to add a little yeast to this dough and knead again - it will do fine.

Dilute in milk? Literally half a teaspoon?

[Anna73]

Anna73,

Oh. I dropped out of the air yesterday. Yes, that is exactly what could have been done. Hope it worked out ...

Good morning !!!
Yesterday I also baked Chuchelka's pies. True, there were some adventures. While I was not at home, my mother cheated and sifted a kilogram of pancake flour into my box of flour. No, well, what is he worth?
I discovered this when I started sifting the flour for the pies into the bucket of the bread machine. I looked - at the bottom of the sieve, there was some strange grain like sugar ... Well, then Maman cracked ...
Vobchim, there is nothing to do ... Stir all the flour to reduce the concentration of the pancake - and began to bake pies. Two kneading ... Yes, these are good pies - fluffy, ruddy like never before !!!
So I think ... Did I become such a craftswoman over time, or did the pancake flour influence?
But seriously ... What role could pancake flour play when added in a small amount to yeast dough?

I baked pies again this morning. Well, I should have been rehabilitated :)))) what happened yesterday, I don't understand. Some kind of mysticism. Today everything is just gorgeous!

Only it was inserted upside down again :))) but did not affect the taste.
Natasha, another thanks !!!!

[A.lenka]

A.lenka,

Pancake flour almost always contains baking powder (baking powder). Well, except for egg powder, milk powder ... Because, probably, they are so lush: double loosening.))

Anna73,

Probably, after all, the milk was too hot for the first time and the bulk of the crops died.