Scarecrow
Irene Malysheva,

Nowhere. I ordered it at the printing house at my own expense and sent it myself to those who wanted it. It was a long time ago)).
Irene Malysheva
Scarecrow, Natasha, it's a pity, of course, that your book is not read, but there are pies with cabbage, when I cook, I immediately remember you ...
O_lush_ka
The recipe has long been in the bookmarks. And today I decided to try it out. Very easy to mold and delicious dough
Well, I decided not only with cabbage, but also with green onions and eggs, and buns, and stick with berries. Cabbage, of course, was the most. Vkusnooo Natasha, thanks for the recipe.
Cabbage pies
Scarecrow
O_lush_ka,

Olya, take me to your place for a week! I'm good. I behave myself ... sometimes!
eye
Quote: Scarecrow
sometimes!
Yes! Yes! Yes!

Natakh, blow a laugh, there is for your logical writing talent!

O_lush_ka
Quote: Scarecrow
Olya, take me to your place for a week
Easily True, my eaters have already eaten half of the pies
eye
Olga, for the sake of our Scarecrow you can still bake!
O_lush_ka
Yes, it's not a question I haven't baked yeast pies for a very long time, but here it came off.
Irada
Thanks for the awesome recipe !!! I bake for a long time and with pleasure, pies do not stale for a long time. I love this recipe.
Ekaterina2
With cabbage, with cabbage ... Well, delicious with cabbage, I admit it .... And with cherries? and with cottage cheese and carrots? and with cranberries? have not tried it?
And I tried - AWESOME! The dough is wonderful.
Scarecrow
Ekaterina2,

With what current did not try))). This dough is universal. I wrap everything in it. Because meat with a sweetish dough is the best for me !!)))
Crochet
Tuska, if I plan to send part of the dough to the refrigerator before tomorrow, should I separate that part before proving or after?

I constantly forget when the dough should be sent to the refrigerator immediately after kneading, and when after proofing ...
Scarecrow
Crochet,

If until tomorrow - before proofing. Because it will ferment normally in the refrigerator in a day.
IrmaR
Hello! Thank you so much for the wonderful recipe, finally the pies do not strain the dough and in general !!! Super!!! Sooooo grateful)))
    but the photo could not be inserted
Scarecrow
IrmaR,

And nothing! This is me about the photo))). Learn - then show!
Health!))
Crochet
Quote: Scarecrow
If until tomorrow - before proofing.

Thank you, my golden !!!

Tus, I am interested in your opinion, how long to warm the dough after the refrigerator?

The hour is probably still too low ...

A couple of hours will probably be good ...

For two days I baked dough pies according to your recipe), well, a fairy tale, what else can you say ...

My eaters destroy everything on the pomp, they destroyed 19 things with cabbage and eggs on the first day and 15 with the same filling + also cutlets in dough yesterday's were larger) ... oh), but what is there), they were huge, yeah)) ... yesterday ...

Yesterday I kneaded the dough from a kilogram of flour, put half of it in the refrigerator at once), now I'm going to create buns !!!

Thank you so much, Tuska, you are our golden man, thank you for the fact that we have you, and for the recipe for the pastry dough I bow again it turns out a pretty little business, my hamsters mean they devour pies, and I'm here for them wildebeest , the dough is just suppa !!!

Yesterday, by the way, I replaced half of the milk with not strained with small particles of curd) serum, waaaaaaaaaaaaaer !!!
Scarecrow
Crochet,

Nifigase yours eat robust there!
Only today my mother told me to wind up my pies with cabbage and onions / eggs. The young cabbage has gone, its eggs, green onions too - as much as it will fit. But I don’t make pies. I immediately kulebyakami (pies for 3 one pulls somewhere).What's the point of hanging around with small things, if every man swallows 5 pieces at a time))).

The time for warming up depends on the volume of the mass. A lump of 300 grams of flour is completely heated for about an hour. The larger the volume, the longer it will warm up throughout the mass. BUT! The larger the dough, the more unevenly it will be warmed up. In the upper layers, it will already be warmed up and will begin to ferment further. Therefore, the same Reinhart - a big fan of the refrigerator - often advises a piece of dough (steep dough) to cut into pieces to speed up heating and uniform heating. He cuts pieces into 10. Dough, of course, you can cut as much as you want - you still knead it later in the dough. But the finished dough itself is not so sadistic, but a piece of 4 even and equal - quite. All the same, then further grind on pies.

Oh, praised me - horror. Straight all I blushed in all places! Even in the most unexpected!)))
kseniya D
Quote: Scarecrow
But I don’t make pies.
Now I'm also making one huge pie. And then my unbearable to wait. The pie was only enough for the evening and in the morning the children grabbed the last piece without sharing it with anyone. Looking at her all the time I wonder where the FSE goes? My friend wants to feed her all the time, thinking that I am underfeeding her. Yeah ....
And the dough is just unrealistically tasty and it is a pleasure to hold it in your hands. When I took it out of the oven after proofing, it squeaked right under my hands. I called Ulyashka, I say touch, she rolled her eyes straight with pleasure.
Tanya-Fanya
Quote: Scarecrow

Crochet,

If until tomorrow - before proofing. Because it will ferment normally in the refrigerator in a day.

Tiny, thanks for a very topical question
Scarecrow, thanks for your answer and please clarify before the first or before the second proofing?
Scarecrow
Tanya-Fanya,

Before proofing in general. Kneaded and removed. In the refrigerator - at least 8 hours (overnight). For a decent amount of hours in the holoidnik, it will ferment. Then get it out, let it warm completely, cut it into products, distance it and bake it.
Tanya-Fanya
Scarecrow, well, a sorceress! well, it made life easier!
So, I was dreaming, quickly at night And kneading in HP on "dumplings" and in the refrigerator at rest. In the afternoon, the cub after school will put the dough on the table and by the evening it will be waiting for me ready for cutting!
Scarecrow
Tanya-Fanya,

I generally have a timer on the "Dough" mode. It's even easier for me: I just pour everything and set the timer for a certain time (for example, when I come home from work))).
Crochet
Quote: Scarecrow
Straight all I blushed in all places! Even in the most unexpected!)))

You're talking about cheeks now, right?

Quote: Scarecrow
Therefore, the same Reinhart - a big fan of the refrigerator - often advises a piece of dough (steep dough) to cut into pieces to speed up heating and uniform heating.

Damn damn it, Tuska , well, what a HUGE thank you from me to you and Peter !!!

I have loved cold dough for several years now, but I never guessed to cut it into pieces for sugryv !!!

I’m a stump!

Yesterday I cut my cold dough into 12 pieces, according to the number of buns), oh), how I liked this business !!!

The dough warmed up so evenly, just a fairy tale!

I, when I warmed the cold dough with one piece, it was still cold inside, yeah ...

Well, why didn't you teach me how to do this before?!?!?!

Lan, forgiven, I love it because it is strong !!!

Tuska, and you have Petina's book Reinhart's book is there, right ?!

P.S. Spits yesterday freaky, by the way, came out, with coconut sugar grabbed, now I shove in all acceptable places dishes , let me have you for them one more time strangle suffocate in my gentle strong hugs !!!
Scarecrow
Crochet,

Eeee ... I didn't know that sometimes I write such clever things that others like!))) Usually, I write all sorts of crap and rzhaku))).

* hoarse and strangled from the embrace *: Yeah, I have a book by our Peter Reinhart. In Aglissian.))
Tanya-Fanya
Quote: Scarecrow

I generally have a timer on the "Dough" mode.It's even easier for me: I just pour everything and set the timer for a certain time (for example, when I come home from work))).
And what is this "beast" with a timer for the test? I have HP Panasonic, there is no timer on the "test".
And the dough doesn't run away?
I once put the dough to knead, figured that in 2 hours I had to return, but somehow the child and I were a little late. They came, and the dough, as in that cartoon "cook a pot", has already lifted the lid of the bread machine and slides along the edges ...
Since then, I have not left the dough without looking. That is why the idea of ​​proofing in the fridge really appeals to me!
Scarecrow
Tanya-Fanya,

This is the Japanese HP Zojirushi. No, the dough does not run away (I don’t make 1 kg, of course, 500 grams). Her bucket is large, two-mixer. In addition, she kneads the dough before the end of the program.
Crochet
Quote: Scarecrow
Yeah, I have a book by our Peter Reinhart. In Aglissian.))

In English ?!

No, I definitely won't pull it, but I speak English at the level of Kramarov (film "Gentlemen of Fortune") ...

What to do, what to do ...

In Russian, don't you know, is there?
notglass
Crochet, alas, no way. I also have all his books only in English.
Crochet
Quote: notglass
all his books are only in English

* breaks little hands * Oh woe to me, woe ...

Tanya-Fanya
Krosha-Innusya, well, how can these happy owners of such an interesting book for us do not understand in any way that it would be necessary to translate a couple of vending recipes and show us
Scarecrow
Tanya-Fanya,

Yes, I laid out his baguettes here, and chabats, and a basic starter. Everything from his book. Three types of cold doughs (through the refrigerator). Everything is already on the forum!)))
Tanya-Fanya
This is horrrrrrrrosho! Thank you!
But apparently the public is not enough! Yes they want! Meal'n'Real

Natulya, I'm already addicted to your cold dough! It's SuperEerrrr! Thanks for the science!
Bubuka
Dear Scarecrow! I have a huge thank you from my household and me personally! I usually look at recipes and cook "from behind the bushes", but the pies were forced to go public! they used to bake constantly, but for some reason everyone suffered from heartburn, and we safely forgot about their existence, I saw a photo of your pies and could not resist, the first batch was baked on the same day: a pie with cabbage, baskets a la Julienne and three sausages in dough ! Dare everything in one day, while refusing the soup and the second, the second batch followed well, so, what am I talking about? Thank you for bringing our family back to the pies! the dough is just a fairy tale, airy, light, you are a great smart girl who created this recipe and shared it
vikto_riya
And accept my sincere words of gratitude from me! The dough is just wonderful; however, like the baking itself. I did half the portion, in a bread maker, on the 'pizza' mode. I added oil to the second batch. After the end, it stood for 40 minutes, and almost ran away. At first, the dough seemed liquid, but I decided not to add anything, but to do everything according to the recipe, and did not regret it at all. With my terrible oven, in which the bottom burns and the top does not blush, the cabbage pies turned out great! Tomorrow I will try to stick sausages in the dough from this test. Low bow for such a wonderful dough recipe.
Scarecrow
vikto_riya,

Bubuka,

Good health from the bottom of my heart and thanks for the feedback. This dough has been tested for years and dozens of people. I love it very much and use it almost exclusively for baked goods.
vikto_riya
Sorry, I haven't mastered all the pages of the topic yet, but I've read most of them. I will finish reading. Last night there was a whole pan with pies, in the morning - half. The husband could not stop at night: lol: Now your wonderful dough for sausages in the dough is already standing again.
Tell me, do you change the amount of sugar or any ingredients for sweet pies, pies, buns and buns, for example?
Scarecrow
vikto_riya,

I'm changing sugar. The recipe has where to roam: given inside and out. For unsweetened fillings, I reduce the sugar, for sweet ones, I put it to the maximum, plus I can add vanilla sugar or zest. And I don't touch anything else.
Crochet
Quote: Scarecrow
For unsweetened fillings - I reduce sugar, for sweet ones - I put it to the maximum

Thought ...

Tupoooochopping, dear, do you remember how much sugar I put for the sausages in the dough?

For some reason it seems to me that 3/4 of the glass ... and mine, it seemed like, was very, very tasty !!!

But I'm not sure, alas ... maybe they still tasted very good with 1/2 cup of sugar in the dough?

Yes, in our my old age, such moments need to be noted still ...

Tus, and if we knead the dough in ghee, we only replace the butter with it, or can we completely replace all the butter from the recipe with ghee?
Scarecrow
Crochet,
All butter can be replaced with ghee.
Tanyush @ ka
Scarecrow, thanks for the recipe, very tasty pies, the dough is amazing, so pliable, it's a pleasure to work with such a dough. I took the recipe to the bookmarks, henceforth I will cook only pies according to this recipe.
Natusichka
Our little girl called me here!

Natasha, If I make apricot pies out of this dough, what should I change or add?
And one more thing: if I make it today, and tomorrow I will bake it in the morning, then how, knead it, give it or not? In the package or what?
Scarecrow
Natusichka,

If baked tomorrow morning, knead and remove. Then get it out and let it warm. Better to divide into portions of dough (for pies) and leave to warm. It will warm up very quickly with such small pieces.

For pies with apricots, you do not need to add or change anything in the DOUGH. This is a versatile dough. Just cook your favorite filling as you cook and mold it there. All.
Natusichka
Thank you, Natasha!
How do you advise whether to make the dough today or tomorrow? What's the best?
I will knead the dough in Kesh.
Scarecrow
Quote: Natusichka

Thank you, Natasha!
How do you advise whether to make the dough today or tomorrow? What's the best?
I will knead the dough in Kesh.

I didn't have time to say anything, but I prefer to work with fresh meat, if it's not bread.
Katko
Scarecrow, Nata, accept my thanks for this wonderful recipe from my mom, she was so impressed with the dough that she put the second batch in a row ... and the next day again)
Thank you
Natusichka
Natasha!Then tomorrow morning and knead!


Added on Friday 15 Jul 2016 10:10 AM

Bake the first baking sheet, bake the second!
And the smell is worth it !!!!!! I'll take the pies to my mommy, it's hot now, she can't bake, but I want to eat a pie with compote! We have +36 now!
Japanese
Thank you very much for such a wonderful recipe, for the next time I bake pies using it (I stopped using other recipes), the recipe is in the bookmarks .. The only thing I still do is sprinkle the pies with sesame seeds ... otherwise everything is the same .. Delicious .. By the way, I always knead the dough in a bread maker and count on 500 grams of flour ..
Scarecrow
Japanese,

I also stopped using other recipes. Better than these have not yet turned out and I stopped experimenting.

I sprinkle all sorts of sprinkles, if pies with different fillings. Well, just to distinguish))).
Crochet
Tuska, and did you bake loaves from this dough?

The idea is to have gorgeous sweet bars !!!

I remember that somewhere on the first pages of this topic you wrote that the dough with an egg hardens faster than without it), right, or am I confusing something?
Scarecrow
Crochet,

Bread was baked several times. Don't put an egg at all, that's all. You will get such a rich bun.

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