Cabbage pies

[rika]

rika,

Have you changed the yeast? How warm is the oven (it confuses me, did you overheat the dough there?), Was yeast not poured into hot milk? Lifting one and a half times is not enough. Rises 2-3 times! For an hour +10/15 minutes, even more so.

So.
1. Change the yeast. Directly buy a new pack of dry or fresh ones (it is better in a supermarket, and not in some tent / shop. In supermarkets, storage conditions are usually observed and the turnover rate is good, this guarantees freshness) and do not store anywhere except in the refrigerator. Neither packed nor opened.
2. We take warm milk. Not hot, not hot, but pleasantly warm. The temperatures of your hands. Maximum!
3. Now we ferment not in the oven, but on the table / bedside table, covering it with a plastic bag (just so as not to dry out). Choose the warmest place in the kitchen (not on a radiator! It's very hot there). Ferment until the increase is at least 2 times. I like to wait for a 2x increase, knead and let it rise.

Or the oven is completely turned off (not warmed up at first, do not touch this oven at all))) into it a bowl of dough (you can not cover it, it will not dry out) and about a liter of boiling water in a mug. In this case, an hour is definitely enough, you will see that the dough has risen strongly.

You have a clear yeast problem. Either they are half-dead initially, or somewhere in the process they overheat and die. Lack of lift is just yeast.

[Scarecrow]

Scarecrow,
Nata, my dough wanders for 2 hours, or even more. I put much less yeast than according to the recipe, but I have them quite active, and besides, I will better hold a little more time on fermentation, but I will reduce the amount of yeast. In this case, the dough, even when sculpting the pies, begins to fit again. I have a suspicion that maybe Rika is kneading the dough a little "cooler" than necessary? I had a moment when after a long break I returned to yeast dough. And then I remembered everything and now I weigh the flour on the scales, but add it "by eye". Sometimes all, sometimes a little remains.
Natasha-Rika and I signed up to the PM, we will try to look for the problem.

I have done this recipe more than once and always the same problem. 1 When proofing, well, pies do not increase at all, and when baking they rise a little bit, although the dough itself ferments normally and

The same problem with ANY yeast, in ANY oven, with ANY filling, according to ANY (tried) recipe,all life... And the next day, the pies are completely uninteresting. I read the FSYU! subject, all rave reviews, well, I guess finally salvation!
And here fig nothing like it, everything is as always. Is this karma?

[katyaspb]

katyaspb,

So you make one mistake every time. It seems to me - hot liquid at the very beginning. For it ruins the yeast and is the most common mistake. It's not about the recipes. The technology needs to be corrected somewhere.

Natasha, thanks for the prompt response, but regarding the initial temperature my conscience is clear I don't make mistakes, I'm sure. I tried everything I know, and the sponge method, and the unpaired one, and with two strokes and without, and fermentation in the refrigerator. Bread is always okay, pies, well, NOT THAT
Eaters, of course, praise, but I see, WRONG !!!

The loaf and cabbage pie from the same dough are one and a half times different in height!
I can't stick a photo)

So with me with proofing and raising, well, no matter how.

I’m thinking, maybe we’ll roll it out thinly, I know such a sin behind me, I all want a smaller dough, more fillings

Girls, keep in mind that bread and muffins (lots of muffins) are two different things. The baking is harder to lift, the dough will be lower. This is not a French bun.

Loaf and cabbage pie from the same dough are one and a half times different in height

She baked again today, I thought that the result would be a fig, because my back hurt and somehow made everything clumsy. But, nevertheless, the cake was a success. I hardly even bothered him after I formed him. I stood for just a couple of minutes and put it in the oven. He was already in it and came up. So, who does not succeed, look for the reason. The recipe is great, it works.

I’m thinking, maybe we’ll roll it out thinly, I know such a sin behind me, everyone wants a smaller dough, more fillings

Try making a simple pie.

[LenaV07]

who does not succeed, look for the reason.

LenaV07Yes, that's why I came here, or maybe the wrong address?

[Nata]

Nata, Very nice pies! I didn’t read all 80 pages of course, sorry. Nata, do you have a photo of where pies are cut? I have a question here, it is tormenting for a long time https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1040.0

[ledi]

ledi,

Question - Why is there no dough at the bottom of the pie? Because you probably don't twist the ends down. This is the dough at the bottom of the pie. Without this twisting, the dough is not enough, thin on the bottom. Moreover, sometimes my ends do not join, I then "fasten" them to the seam. It is necessary to remove and show, then it will be clearer.

I then "fasten" them to the seam.

I also

It is necessary to remove and show, then it will be clearer

and what - it's already nearing midnight, it's time to put the dough))) and sculpt pies, and phot, and spread)))

I, too, what - it's already nearing midnight, it's time to put the dough))) and sculpt pies, and phot, and spread)))

Anyway. It's time!

I have something to hope for lately. There is neither desire nor strength to get up from the laptop. Murrr ...

I got it! thank you very much! oh, sorry to eat a lot of pies. Probably not soon I will test with the test. And so you want !!!!!!!

Anyway. It's time!

I have something to hope for lately. There is neither desire nor strength to get up from the laptop. Murrr ...

kaneshna, who bakes pies on Monday!

well, glory to him! and I thought that something was wrong with me)))

[Nata]

Nata, my mother gave me a notebook for recipes when I was 14 years old, the first Nordic flour, a recipe cut from the flour packaging, has been pasted into the notebook for over 20 years))) and I forgot about it, thank you, kind person)))

[Yarik]

Yarik,

Yes! This is it! Notepad - download. This is not even a notebook, but a relic!)))

Oh, I also have such a notebook

[Nata]

Nata, and it's so interesting to flip through it, the first recipes, so to speak, the first feats)))

LenaV07, that's why I came here, or maybe the wrong address?

By address or not - it's only you can decide. Depending on the results, I guess.
It seems to me that you have a problem somewhere at the stage of formation. I read above that you are unhappy with the result in the big pie too? Maybe it's true, initially you roll out the dough thinly? Well, since it behaves "decently" in the loaf, then everything is in order with the dough itself.

And today I thought, thought with what to make the pie, and then I realized I want it with fish. Thank you, Natasha, for the wonderful dough! Made with 500 grams of flour.

[Yarik]

Yarik,

And the hostess has what handles she needs. Smooth, neat, blooper!

[Nata]

Nata, Thank you!

[Yarik]

Yarik,
The cake is super! How is such beauty molded? I usually bake an open pie and it’s always uneven. It seems that I try to roll out the bottom dough and then flatten my hands in a baking sheet, but during baking it becomes clear that somewhere there was more dough, somewhere less. It's not critical for the family, they eat everything, but I want to at least get closer to the ideal.

[Elena]

Elena, it is molded simply, two layers, one smaller on the bottom, the second a little more on top, put the filling, cover with a large layer, fasten it together properly, flatten it with your fingers or palms, and tuck this flattened part under the bottom of the cake. Well, something like this)))

[Yarik]

Yarik,
And how is it possible to evenly distribute the dough and roll it into a rectangle? I already form the dough initially into a "loaf" and then begin to roll it out, but still the rectangle does not work out and the dough itself always strives to shrink to its original size. The maximum is an oval, but you want the same beauty as yours. Maybe someone will decide to shoot the process?

[Elena]

Elena, if the straight line shrinks strongly, strongly, then perhaps too much flour, or roll it out longer, it gradually becomes more obedient, I also cannot get a perfect rectangle, but I don't really need it, this dough stretches perfectly, where it is lacking, tighten it a little, and uneven edges still go under the bottom))) One piece of advice, do not make the edges small, cm 3, and normal proofing, without proofing these edges in the oven can crawl out.

Yesterday I baked a pie for my husband at the end of the session, it turned out awesome. Finally, I am satisfied with the result, in terms of beauty. No photo, take my word for it. Chucha,

[Elena]

Elena, we believe, we believe))))

[LenaV07]

LenaV07,

Here's to you - I believe! you talk very convincingly!)))

[Yarik]

Yarik, Scarecrow, You are my birds ...

you talk very convincingly!)))

Hey, the matter for the silver wedding is coming, she taught me how to grit: "If you can't, we will teach, if you don't want, we will force you!"

Thank you Scarecrow, baked today. I bought terrible flour, the dough took a long time. Baked with sausage, cabbage and buns. Girls, I bake a question late in the evening, cool it on a baking sheet with a cloth. Then I put it in the bag. I bake very late and there is no time to wait for cooling. Can be bagged straight away?

They will sweat in the bag and get wet if not cooled.

[nikitos]

nikitos,

If I put it in a bag, I wrap it in two towels. Towels take away moisture.

Girls, want to laugh? Recently I here consulted why pies are sticking out. Today I did it on MK. Probably I alone, armless, could not close up the pies: girl_cray: I trained today. It was, it was, but this has not happened yet. It's good that it's not for guests. This is a vidocq after they came up and I oiled them and put them in the ovenWhat a shame: oops: Natasha! I am a bad student, they were unstuck in front of my eyes. When I sculpted today, I realized that I had previously molded them in the same way before your MK, only later, when I wrapped the corners again with my fingers, I went over the dough with my fingers, once again I covered them completely. I thought that's why my bottom is thin because of this (this is my second question)

[ledi]

ledi,

Vera, they fell on your side. That is, the gate prevented them from lying flat on the bottom, and you didn't insist))). Do not be afraid of them, put them exactly. With the barrels, press / trim a little with your fingers, if necessary, "set" as expected. If they fall, the pinch turns out to be on the side, 2On the air. "When proofing, this is the weakest point - the seam. Along it it can easily begin to open. It is necessary to glue it right up and it stuck / sticks. mass / sticks together under the weight of the pie and everything is OK.

Probably the only one I am armless

NOT ALONE
And I noticed that if the dough smells like margarine (apparently, low-quality butter), I can NOT dazzle it AT ALL

I have NEVER made a dough on margarine, so I can't even explain anything in terms of how the dough on margarine is pinched. I have always done only with cream or ghee.

they fell on your side.

Natasha, what I didn't do to them. I pressed them to the baking sheet, and then shaped the pie, as you say. But they come up and fall over.
It seems to me this time my dough is not very soft. It didn't even stick to my hands. Usually it sticks, I grease my hands with vegetable oil to roll the ball. And also my mistake, I realized that today. I never roll out the ball, slightly kneaded it with my fingers, as if I make a depression in the ball (it turns out the shape of a hat) and stuff the filling there, then I get a lot on the edge of the dough. I want a little more dough on the bottom. Did you write it clearly? Maybe that's why they are unstable and work out. Next time I'll do everything according to the rules.
I told my daughter today (she is 22 years old), and she tells me that she puts pies on a baking sheet close to each other and then no seams are visible and the dough is uniform from above and below. But I don't like this option because of the white barrels in the pie

[ledi]

ledi, Vera, today I baked two doughs, rolled them out with meat, pinched them with a boat, made the ends, where they converged, where not - she blindled it with a comb (seam) and always passed it, then molded it with both hands. stood steadily. and the sweet version - the Zvek bays - like you, without rolling, there the dough is softer, collecting it with a bag, then to the right with a boat, then rounding it, you need to flatten it at the end of the molding, or shape it with two palms.

Girls, I took a picture in the daylight. Today I tasted it, the dough is not fluffy, so I overdid it with flour. This is probably why they fell over. But the bottom of the dough is a little more.

I have NEVER made a dough with margarine

I make dough with margarine almost all the time. It does not affect gluing at all. And the pies with cherries leaked slightly and I decided to find out how to avoid this. I rummaged through the Internet and did not find the answer to this question. They flow with starch, semolina, and bread crumbs ... I think this is due to the sugar that is added to the berries. He kind of liquefies the dough. I fought with this, leaving the middle of the cake for the pie plump, and the edges that we will close up, thinner. Although, in principle, I always do this so that there is not too much dough in the bottom of the pie. And it turns out that the seam itself is a comb and + the ends, which we also wrap down and, as a result, thin at the top, and thick at the bottom (in the finished pie).

And the pies with cherries leaked slightly and I decided to find out how to avoid this. I rummaged through the Internet and did not find the answer to this question. They flow with starch, semolina, and bread crumbs ... I think this is due to the sugar that is added to the berries. He kind of liquefies the dough.

That's why I decided for myself, so as not to struggle with gluing, I make sweets with a big pie

[Albina]

Albina,
It is also an option. Sometimes, however, it is necessary to "small portions". I cannot say that it was critical for me, although I did not add anything to the filling, only cherries and a little sugar. Well, a couple of pies have leaked, not scary. So this dough behaves just fine with cherries.

You just need to shoot a video with sticking))).

[Nata]

Nata, I will only be glad if you have time for this.

[Nata]

Nata, thanks for the dough recipe))) made a pie)))
my youngest child usually only eats the filling and a little bottom
and yesterday I ate all the dough, said it was delicious)))))