Cabbage pies

[Tus]

if in a bag - I wrap it in two towels

Tus, about towels, this is the case with hot pies, right?

[Tus]

Tus, about towels, this is the case with uncooled pies, right?

Yeah, there was a hot question there.

Once again, I am pleased to say a huge thank you for the recipe!
Today I made half of the pies with cabbage, the other half with apple filling https://Mcooker-enn.tomathouse.com/in...837.0

Once again, Chuchelochka received thunderous applause for the recipe, comments and master class

I made this dough many times, never deviating from the "words of the song".
Today I replaced milk with whey. Everything is fine!

Now the question is: how is this dough in a big pie? Is it growing a lot, that is, will the pie turn into a thick cake?
Or, only pies, pies and pies can be better than pies

Once again, I am pleased to say a huge thank you for the recipe!
Today I made half of the pies with cabbage, the other half with apple filling

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=299837.0

Once again, Chuchelochka received thunderous applause for the recipe, comments and master class

I made this dough many times, never deviating from the "words of the song".
Today I replaced milk with whey. Everything is fine!

Now the question is: how is this dough in a big pie? Is it growing a lot, that is, will the pie turn into a thick cake?
Or, only pies, pies and pies can be better than pies

I did it in pies and in pies and in rolls and with sweet filling and with cabbage, mushrooms, etc. - always an excellent result, it increases, like in pies, about 2 times.

Olenushka, thanks!

[Tanya-Fanya]

Tanya-Fanya,

I also use it in general wherever possible. It is universal. There were no direct punctures (and there were pies, pies, rolls, buns, rolls, etc.), so - good luck with your experiments!

I baked these pies now. Very, very tasty. Therefore, they are almost over. I put the second portion of the dough, so that at least something left for tomorrow ...

These are not pies! That's horrible! I baked them a whole bucket - take them with me to the camp site (for 3 days). So dare for half a day! You can't make such delicious pies! The girls scolded me that because of my pies they got fat before our eyes! Well, it's not me, it's all Nata-Chuchelochka is to blame - :)))

[Tanya-Fanya]

Tanya-Fanya,

"I'm not guilty !! She baked everything herself !!")))

[Scarecrow]

Scarecrow, I have no strength! I bake and bake, and they eat and eat them! And they take bags to school, and to work ...
For a long time I want to bow to that kind person who invented the automatic washing machine.
For the bread maker and the slow cooker, the same thanks to the big smart people!

Who else would have invented the automatic pie machine ?!

[Tanya-Fanya]

Tanya-Fanya,

Don't complain, girl. For you, HP already exists! She kneads the dough!)))

I have been cooking according to your recipe since September 2009. These were my daddy's favorite cabbage pies.

Every time I cook, I remember you with a kind word. Thank you from the bottom of my heart
Only from the oven I always knead in hp)

[Galanga]

Galanga,

It's incredibly nice to read such reviews. This is already a family recipe for you. For so many years ... I "give" it to you from the bottom of my heart.

b] Scarecrow
Thank you for sharing the secrets of baking such deliciousness!

Added Thursday, March 17, 2016 7:35 PM

I made 17 pies out of half a portion, delicious to the fluidity of saliva, made with cabbage and apple jam. I have a question - does the proofing of the dough last an hour after kneading? and I kneaded on dumplings (in Panasonic) and on the usual program the dough stood for 2 hours 20 minutes. plus proofing after forming the pies for half an hour.

[Irene]

Irene, I knead pizza 45min in Panasonic on the program (I throw butter in 2 batch). After the end of 10-15 minutes I wait and sculpt. Proofing - min 30-40, and in the oven.

[Irene Malysheva]

Irene Malysheva,

You can set the usual dough program. It's okay. All the same, part of the time there is temperature equalization, 15-20 minutes - kneading.And one change happens. This dough has never spoiled.

[Irene]

Irene, I knead pizza 45min in Panasonic on the program (I throw butter in 2 batch). After the end of 10-15 minutes I wait and sculpt. Proofing - min 30-40, and in the oven.

As I understand it, you knead the dough on dumplings 2 times? and 10-15 minutes is not enough for the rise? and then immediately cut?

Added on Friday 18 March 2016 10:18 AM

Scarecrow, Natasha, thank you, you reassured me. it seemed to me that the dough stood a little)))

As I understand it, you knead the dough on dumplings 2 times? and 10-15 minutes is not enough for the rise? and then immediately cut?

No, I don't use the dumplings program. I use the PIZZA program (45 min), there are 2 kneads on it, after the second kneading, the dough is 10-12 minutes according to the program, and I wait another 10-15 minutes, it's warm in the oven, it fits me quickly. Well, the main thing - after sculpting, 30 minutes are suitable.

[aynat]

Thank you, aynat, for the description, next time I'll try to do it on pizza))), I will unsubscribe which pies will come out ...

[Scarecrow]

Scarecrow, and the dough is dough-fluff !!! I mixed everything by hand, followed exactly the instructions) how much I bake well, but such wonderful and airy pies did not work) WELL, NOW I AM AS! THANK YOU!

[Irene Malysheva]

Irene Malysheva, you re-read again on page 1 the detailed recommendations of Chuchelka. Kneaded on "dumplings" and left the dough alone in a closed HP. It will do itself. It contains a lot of yeast.

Now we place the container with the dough in a bag (so that it does not dry on top) and put it in a preheated slightly (no more than 40 degrees, a little warm!) and turned off the oven for 1 hour. It's all! No more kneeling and re-lifting. After this hour, we will immediately start cutting.

It is no longer necessary to give the cut pies one more detuning.

How is it not necessary ?!

Now we give our handsome men a full proofing under a clean napkin (they will be inflated two or three times). It will take 20-30 minutes. Proofing is very important. Don't be in a hurry. Lack of proofing often leads to tearing of the product crust (especially on the sides, near the sole).

How is it not necessary ?!

Thank you! Fixed in the previous post!
meant about "re-proofing the dough and immediately cutting"!

Crochet, I really do not give long-term proofing to cut pies. I sculpt, and the baking sheet is next to the hot dkhovka, the pies are growing before our eyes. While the yolks, the brush, waved, "decorated" with yolk - they are already thick and ask to be put into the oven.
Thanks again for correcting me, but I distorted the author's words

I will also say a big thank you. I did everything exactly the same, but I divided it in half. The only thing is that I took 1 bag of dry yeast and did not divide 1 egg.
1 batch on Pelemeni. Introduced butter 6 minutes before the end. 2 knead again Pelmeni. Left for 40 minutes in HP. The dough is almost against the lid. Butchered. Again 30 minutes in a baking sheet for proofing.
The dough is soft, pliable, requires nothing. Sheer pleasure to sculpt.

[Rituslya]

Rituslya,

Pies are really simple!)))

[Tanya-Fanya]

Tanya-Fanya, I got confused with these programs))), I don't put the dough in the oven, but in the breadmaker there is a timer for each mode. Just not to miss the cutting time. the dough is wonderful - it is very pleasant at work and tastes exactly what is needed for rich pies. Thank you Chuchelka for your advice and tips))) ...

[Scarecrow]

Scarecrow, cool dough you came up with!
I'm looking for half of the norm on "Pelmeni", when adding oil after 15 minutes - pour a bucket into the corner, and cover most of the bucket with a folded newspaper - it sprinkles! Then I take out the dough, and in a kneading dish (Taperver, 2L) I put it in a micron, in which I pre-heat a glass of water strongly - it gets warm there. An hour later it rises well under the covered bag! The dough is very tasty and easy to work with.

[Ekaterina2]

Ekaterina2,

Now try not to heat the oil. I haven't done this for a long time. The warm dough softens the butter and mixes well. And no splashing!

[Scarecrow]

Scarecrow, hmm ... only if you get the oil out of the refrigerator in advance .... I have it - a beast! Nothing sour there, but the oil is solid. I will definitely try it next Sunday, thanks for the advice!

[Ekaterina2]

Ekaterina2,
The issue of oil splashing is wonderfully solved by converting a liquid substance into a mushy one by adding part of the flour that is part of the general recipe.

Great recipe !!!!! Thank you very much!!!!!!! Made a small adjustment, instead of butter vegetable and raw yeast, it turned out great !!!!!!!!

[binka]

binka,

Your health is great! I also bake now almost exclusively with compressed yeast. But they are interchangeable, so there is no problem.

[Tus]

I also bake now almost exclusively on compressed yeast.

Tus, but you can hear your opinion, why do you prefer pressed to dry?

Chalk ours, too, won earlier on pressed baked goods, then switched back to dry ones, not useful, he says, on pressed ones ...

Once upon a time I read diagonally an article from Luda from Toronto on a given topic, completely confused ...

[Crochet]

Crochet,

You know, with what fright the pressed ones can be more harmful than dry ones - I have no idea. Both are just yeast. But even dry emulsifiers are added. Nafig they to me if there are always pressed without emulsifiers at hand?

[any]

Duc, any yeast dies when heated. What harm can they do to the body? Dead

Can I have my "5 cents" about yeast? To my taste, live yeast gives a pleasant aroma to the finished product, and dry yeast gives a sour smell and taste.

[Tanya-Fanya]

Tanya-Fanya, here's a girl let me agree with you, I also noted that

[Natusya]

Natusya, I bring you another thank you for the chic pies.
After all, it was my urge to make them today, that's just for no reason, no reason, and FSE
She looked, and the cat cried cabbage, the weather was not flying, I didn't want to go out, boiled rice, put out the pitiful remnants of cabbage, crumbled eggs and voila. The dough, as always, is gorgeous, relaxing for the hands.
Result


Along the way, again, with great pleasure, I ran through the book. Some things, although not read by
once, but they still touch me to tears.
Thank you, Tusya, for such a wonderful book!

[kseniya D]

kseniya D, oh good

The dough is simply delicious! I had a lot of cabbage, and I decided to bake a pie right away. From half a portion of dough, pie on the whole sheet! Airy, soft, awesome!
By the way, I took 400 premium flour and 100 whole grain flour.

Girls, please teach me how to make Peking cabbage filling in these pies?
I want her just raw with an egg and butter, what do you think?
Or stew it first, like a white one?

I would pour boiling water over, and then with an egg and butter

Added Sunday 03 Apr 2016 05:44 PM

Thank you, Tusya, for such a wonderful book

What book are you talking about?

Thank you!

About the book, the author of which is Natasha!

and where can I see (purchase) this book?

Some time ago, Nata sent this book to all those in need. Does she still have copies

[always]

they were unstuck in front of my eyes

I do this when the dough is in fat at the junction. Can?

Added Monday 04 Apr 2016 05:14 PM

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 breadcrumbs ...

Recently I had to buy a bun with apples in the store.
I am sure that they bake them beforehand (apples are boiled or soaked in syrup).

My cherry buns always are obtained with flow.

No matter how much I bought with cherries, they always had no streaks or breaks or burns. Here I sit and think, most likely they bake them (or in the microwave), dry them.

I want to make cabbage pies. There are a couple of questions.

1. Warm milk - how many degrees is it? (20,25,30,35)?
2. Knead the dough (I mix with a planetary mixer) How many minutes do I need to do this? Is it realistic by hand or better with a mixer?
3. Can the dough not be put in a bag, but in a pan with a lid?
4. Now we give our handsome men a full proofing under a clean napkin. Just leave it under the napkin?

Sorry for the questions, it's just the first time I'm going to do ...

I want to make cabbage pies. There are a couple of questions.

1. Warm milk - how many degrees is it? (20,25,30,35)?
2. Knead the dough (I mix with a planetary mixer) How many minutes do I need to do this? Is it realistic by hand or better with a mixer?
3. Can the dough not be put in a bag, but in a pan with a lid?
4. Now we give our beauties a full proofing under a clean napkin. Just leave it under the napkin?

Sorry for the questions, it's just the first time I'm going to do ...

Normal questions, no need to apologize))).

1. Warm - this is about 40 degrees. The hand is pleasantly warm. Not hot, not hot, but warm.
2. Better planetary mixer (what for to kill yourself?). Although manual is also real, no problem. Knead with a mixer for about 7 minutes. In general, look at the dough. Until it becomes homogeneous (at first everything will even mix, but the surface is uneven, as if there are lumps, and then it becomes smooth, stretches if you pick it up with your finger). Do not heat the butter !!! The mixer will start to overflow it. Put it on the table in advance, it will soften and put such a soft piece into the dough. Will interfere.

3. Fold where it is convenient without restrictions. At least in the sink))).

4. Proofing. This is the stage when the products are made (sculpted), but the dough after manipulation (molding) is kneaded (gas is released). It is necessary to allow the dough to accumulate gases again (the yeast will work and release gas). This product will inflate and loosen the dough. At this stage, the main thing for pies is not to dry out in the open air. therefore they are simply covered with a clean, dry towel.

Natasha, where can I find out about your book?