Cabbage pies

[Tumanchik]

Tumanchik, Irish, were you wrong about the protein? This is the first time I've heard this

[Tumanchik]

Tumanchik, Irish, were you wrong about the protein? This is the first time I've heard this

what is protein lubricated? or that it should not be cold?

What is protein

[Scarecrow]

Scarecrow, made completely different pies (sweet), but used the proposed modeling option. I liked it very much! The pies lay on a baking sheet in neat rows, the filling did not leak out! Thank you so much

What is protein

no matter what. you can use yolk, you can also water with sugar ... the main thing is to grease. I grease before baking and 5-10 minutes before cooking. and it is great to lubricate with protein when sprinkled with something. then sticks tightly!
I liked to lubricate with a linseed lobe - immediately and the seeds stick.

I want to share my idea. Maybe someone is doing this, but I just got to this. I knead the dough in HP or in a food processor, I'm tired of the fatty component being splashed when intervening, so I decided to mix it with a small amount of flour. I kneaded the dough as expected, and then mixed in a gruel of butter and flour, which I took from the main quantity according to the recipe.

[LenaV07]

LenaV07,

Just don’t laugh, but I wrote this several years ago at the very beginning, if not in the recipe itself.))) Moreover, I haven’t been drowning oil for a long time. I throw in a piece of cream and that's it. Or cut into several pieces. It immediately softens from the warmth of the dough and interferes.

And today everything worked out for me, tomorrow I'm carrying my mother-in-law ..... 91 .......

[Scarecrow]

Scarecrow,
Natasha, I don’t know anything ... I came up with it myself. I got into the recipe with the help - there is nothing there, in the comments below (for 2009 !!!!) you advise to sprinkle fat. And I made a gruel and added it. In general, I add margarine and heat it, it's easier for me to navigate with the density of the dough. It is immediately clear whether you need to add flour or not. I have now "psychosis" began, for a long time I have not baked from yeast dough, and as it fell off the chain, for the third day in a row

Natasha, thanks for the recipe! Yesterday I baked with cabbage and jam according to the recipe, took 1/3 of the indicated quantity, put on 12 pieces, it turned out to be large.
But I put in a little more flour, otherwise I could not collect this dough, almost like for pancakes. Apparently, such was the flour.
But the result is excellent, they have already eaten everything !!!! The dough is very tender, as I like. Today I will bake again, this time with cabbage and the second with cottage cheese. And the size will still be smaller.

[LenaV07]

LenaV07,

Control yourself, woman !!

Well, as it were, you sprinkle the fats - it turns out))). Gruel. But I thought of it all the same well! Well done!

[Pchela maja]

Pchela maja,

And I make bast shoes with cabbage))). All the same, my men eat immodestly that I will suffer and grind))).

Here I am! Only now I drank that I had a batter, that I had reduced the food ration three times, and I had a rather big egg.
In the next. since I will set aside half of it for coating, and half for the dough. The recipe is great anyway!

But I thought of it all the same well! Well done!

Couldn't you have limited yourself to just this phrase? And Schaub you didn’t think anything, it’s very likely that tomorrow there will be “again”.

[LenaV07]

LenaV07,

And because of you, by the way, I started the dough for a kilo of flour. I sit waiting for it to ferment. You stirred me up ... I've already boiled cabbages ... And finally!

And the rolls in cream: Today, the current remembered about them ... Everything, disappear my booty and waist !! head.

[Scarecrow]

Scarecrow,
Control yourself, woman !! (ooooh, very sly)
And for the first two days I had doughs with egg-onions (I cut off the harvest on the windowsill), today a pie with sour plum jam, and tomorrow, probably again, doughs, but with cherries. I bastard from the very process of fiddling with the dough and then from the smell of baking, when it is already reddened and this incredible spirit begins to spread around the house. Toxicoman, damn it ...

And thanks again to the author for the recipe! They are always perfect !!!

[Strekozanna]

Strekozanna, are they real? Ideally!

Yes, in general ... Well, the pros are here with us!

[Strekozanna]

Strekozanna, are they real? Ideally!

Of course ))

Yes, in general ... Well, the pros are here with us!

And who made us the pros?)) Of course you are! The technique of sculpting pies, which you write in the recipe, makes these pies perfectly stitched, and the dough recipe itself is delicious ... Believe it or not, but every time in our family there is a fight for them, adults meet in the kitchen at night when they know what to eat pies, and the kids get upset in the morning that the pies are gone).

I have done this recipe more than once and always the same problem. 1 When proofing, my pies do not increase at all, and when baking, they rise a little bit, although the dough itself ferments normally and I can withstand the time and temperature it should be. What could be the problem 2. In the recipe, dilute the yeast in warm milk, add an egg, sugar, salt and let them start to play, as I understand they should froth, but I only have them slightly tightened with such a film, they stood for 10 and 20 minutes. Please tell me what's wrong

[Natasha]

NatashaYou did not write which yeast you use

I use saf-moment dry yeast

[rika]

rika, this yeast must be mixed with flour. I heat the milk in a bowl, a couple of flour and yeast on top, mix the yeast with flour on top a little, and then thoroughly with milk, then follow the recipe

I did exactly according to this recipe, it says Dilute yeast in warm milk, beat in an egg, add sugar, salt. Everything except flour and butter !! Give them 5 minutes to play. I do it by hand

I was guided by how to knead in a bread maker, and there first milk is poured, then flour, and on top of the rest of the components in different angles, when kneading the yeast is immediately mixed with flour

Tell me what about the proofing, well, they don't want to go up and that's it.

Tell me what about the proofing, well, they don't want to go up and that's it.

try changing yeast. The dough made on saf-levure is now suitable for me. But I'll tell you from my experience with this test - the best live ones. Then the pies are especially fluffy.

[rika]

I use saf-moment dry yeast

must be mixed with flour.

I did exactly according to this recipe, it says Dilute yeast in warm milk

Maybe somewhere in the topic this was discussed, but the recipe does not seem to contain information on yeast.
rika, Something seems to me that you are not taking exactly the yeast.
Saf-moment has red packs (and green seems to be) that must be mixed WITH FLOUR! and there is a yellow pack that must be pre-dissolved in milk / water.
🔗 - here it is written what and what are used. Maybe you throw yeast into the water for flour and it doesn't work as it should?
I am not a baker at all and baked pies 3 times in my life according to this recipe, but I took the yeast just to mix it with liquid and everything worked out.

Thank you for responding. Tell me, does the proofing also depend on it? But my dough rises normally, but with a proofing it doesn't

[rika]

rika,

Are you overdoing the dough? Maybe it overstimulates, so after sculpting there is no longer any strength to rise? And change yeast. Be sure to change, you must be sure that the yeast is fresh. They rise well on proofing: they increase 2 times.

From dry I use saf-moment. I really don't like saf-levure: I can't do anything smart with them. I sprinkle dry yeast anywhere (in flour / liquid) - no punctures. I'm not worried about liquid and flour.

I sprinkle dry yeast anywhere (in flour / liquid) - no punctures.

True true? I read / studied like a fool, specially bought yellow ones for pies
Stand separately: red for HP, yellow for pies

[marina-asti]

marina-asti,

Well yes))). I start the dough (manually) and pour it into the liquid. In KhP - for flour, etc. I never wondered at all - much better.))).

We'll write off on your PROFESSIONALISM!))) If something goes wrong, you will immediately understand it and fix it, and we (I) teapots will probably follow the instructions!

And then for the first time I bungled the eclairs and was happy) I wanted to repeat Pavlik on the other, and if there were a lot of people at hand (I must blame someone on someone), I didn't succeed! Now I'm afraid

[marina-asti]

marina-asti,

The flour has not been brewed. Here, I give a grudge.

I also constantly use the saf-moment fast-acting red pack. I just baked pies, all the same story on the proofer did not rise by 1 cm (the dough itself fermented for 1 hour 10 minutes, increased normally) Well, why does this happen?

[marina-asti]

marina-asti,

The flour has not been brewed. Here, I give a grudge.

Maybe I don’t argue, although it seemed to me that I should have, at least I was sure ... but how it looked the first time - I don’t remember

[rika]

rika,

Well, this cannot be! They are inflated in the proofer, if the dough rose 2-3 times! How much did you leave? Where?

Since the topic is visited, I will ask here. Who has any secrets for the fruit filling? Particularly interested in cherry. So that it doesn't flow out. Starch, semolina, crackers, what else? Are there any tricks?

dry starch or dissolve in juice and brew with cherries. then cool. it is long. I pour dry

shl. I don’t use dry yeast in principle. but the saf-moment let me down. twice. FSE, there is no trust. current fresh, good, now they are everywhere

I also immediately put the cherry on the circle, pour sugar and starch on the cherry, it is easier to mold.

In my opinion, for pies it is better to brew the cherries tightly with starch (to the state of jam). Otherwise, it will flow easily at the seams. In dumplings - yes: cherries, starch and sugar. But pies usually "leak". Even apples leak sometimes, not to mention liquid fillings like cherries.

sorry, please, kazyayka, poured here white powder you panimalu rakhmal.
it's lazy for me to cook, cool, then jelly like that ...

and nifiga you're not tired - so much bukafff

[eye]

eye,

This is because I am so lazy that I can’t even get to bed in any way: I’m too lazy to get up and drive the dog into the corridor)))

Well, sho, everyone molds with starch? I don’t like the taste of evoi ... Girls, if where you find "wisdom" about fruit filling, remember me, okay?

[rika]

rika,
Is it not difficult for you to describe in detail what and how you do after the dough has fermented? You can write to me in the LAN.

Dear LenaV07, I do not really know how to write in the LAN, I will write here. The dough wanders in a warm oven for an hour +10.15 minutes. rises one and a half times, Then I crush it a little, divide it in half, make pies from the first half (the second is covered) I put it on the proofer wait until half an hour nothing happens and I start baking. Even when baking, they hardly increase. And this happens to me all the time. Well, neither how I can not understand what is the matter. Please tell me what I'm doing wrong.

[Natasha]

Natasha, under Lena's avatar, click on the green scroll and a window for private messages will open