Cabbage pies

Orshanochka, good afternoon, I have an old train. the cabinet had the same story, I put a frying pan with water, just watch it so that the water does not boil out all of the container

[NikaVs]

NikaVs, Nika,Scarecrow Yes, I already tried water, and a frying pan with salt, and stones - uselessly dead number! The stove should be ejected and a new one. That's the whole recipe for my happiness

[NikaVs]

NikaVs, Nika,Scarecrow Yes, I already tried water, and a frying pan with salt, and stones - uselessly dead number! The stove should be ejected and a new one. That's the whole recipe for my happiness

Well ... that means there is a solution to the miracle gift to NG!
It also happens if there is not enough sugar, but then they are generally poorly baked ...

[NikaVs]

NikaVs, Nika,Scarecrow Yes, I already tried water, and a frying pan with salt, and stones - uselessly dead number! The stove should be ejected and a new one. That's the whole recipe for my happiness

I understand so. that the oven is gas. The stone and pan will not block the targeted upward movement of hot air from the burners to the bottom of the cake pan. What is needed is the second baking sheet below, which overlaps the entire lower space and does not allow to shoot directly. Well I also baked in gas))).

True, my oven, to put it mildly, is not ice.

I also suffered with my oven, in a new gas stove. Thought not to eat me pies. But, I read a tip on our forum - use an aluminum baking sheet, and before that, I used the one that came with the stove. I also bought a baking stone (the size of the oven, to order). The situation has improved, and now the pies are obtained.

hmm, nothing with the new train. I am not wise, I don’t buy it, I’m not afraid to spoil it and I use + baking trays from the old stove (they are for so many years !!! 18- as new!)
We are all different, what is more convenient to whom, we use. I cook often, in f. closet, I like to pamper my men and guests, so I wanted to be sure that the dishes would be baked and tasty. But I use both MV and airfryer in addition to ...
I wrote and wondered if it was possible to use gas trays. plates in ale. closet?

[Nika]

Nika, and how are they different? The heating principle is the same
Feel free to use any heat-resistant cookware

[Nika]

Nika, and how are they different? The heating principle is the same
Feel free to use any heat-resistant cookware

Thank you, otherwise I just got confused ..., not otherwise))) winter ... cold ..)) Soon the new year is already ...

Earlier (before the electric oven) I also suffered. She put a real stove brick (my husband was already taking it from the north) The oven baked perfectly, I just knew that the temperature needed to be increased by 20 degrees.

Girls, thanks for the advice on the gas oven. Then I'll try again.

Favorite dough, I hardly ever cheat on it. How many pies I baked, do not count. And yesterday I baked challah from a half dose of 500 g of flour. Lush, fragrant, delight! The fat was duck lard.

[Florichka]

Florichka,

What, really! Did you smell grease? I mean, I didn't interfere, I didn't feel like ... What? And I can't explain))). Well, I have an association that challah has a rich vanilla bun smell. Didn't any foreign smell interfere? I figure it out - can we attach it too?)))

The lard was very fresh, I made duck in the early morning, no foreign odors. The Chinese bake cakes with chicken fat.

[Scarecrow, Natasha]

Oh, I also want to try lard. But on the pig. And at the same time I will slap a cookie on it.
Scarecrow, Natasha, thanks for the recipe. I stole it for myself a long time ago. And thank you (such a shameless one) I'm just saying today ...
Very good proven recipe !!!

I baked these pies on lard.What can I say? You need to put it less than butter. Due to the excessive amount of fat, the surface of the pies turned out to be not very beautiful, a little bumpy.
But the spices themselves are delicious! My husband appreciated it. Usually he doesn’t eat at night, but then he started eating three.
Natasha, the recipe is a win-win! Thanks again!

Added Thursday, 24 Nov 2016 09:32

I forgot to insert a photo of my scares. It shows why lard needs to be put less than butter.

[toffee]

toffee, for me - wonderful pies! Appetizing! Ruddy! Alluring "eat me"!

And I had a strong taste of yeast in the pies. What did I do wrong?

What did I do wrong?

or a lot of yeast, which is unlikely, or the fermentation process has not reached the end - the dough has not sour

I did everything strictly according to the recipe, the dough rose well

toffee, wonderful pies for me! Appetizing! Ruddy! Alluring "eat me"!

Thank you for the compliment, but when these pies are made exactly according to the recipe, then the surface of them is even, even.
For myself, I determined what can be done with lard on weekdays, and on holidays - only with butter. Because on special days, the type of dish is also important.

I did everything strictly according to the recipe, the dough rose well

Perhaps the yeast is old or too much

And I had a strong taste of yeast in the pies. What did I do wrong?

Reduce yeast by half. This can be an individual matter.

Today I tested a new harvester - I was kneading the dough, the recipe is similar, except: I put only the protein, grease it with yolk, and put the salt and sugar to taste, taste the milk with them, then add the rest) Today I did not very well. sweet, because the younger loves my mini pizzas with chicken and sausages.
I had to make pizzas (they are at the top), several pies with liver to try (I didn't get it ...) buns with poppy seeds and pies with jam.

[NikaVs]

NikaVsWhat pretty ones.

Reduce yeast by half

Will it rise? Yeast "luxury" pressed.

[NikaVs]

NikaVsWhat pretty ones.

thank you, today I also put the dough on dry for the first time, and either the kneader or the yeast influenced it, but it turned out not enough, only 3 baking sheets, although it did not affect the taste, but I am more accustomed to it. And the beauty from the fact that I don't put it next to it, right next to it, not much, so that it turns brown on all sides and doesn't stick together, but sorry, I wrap it differently ... without pinching ... it's hard to explain it is necessary to somehow find a video for you , can eat on youtube ... I do not know how to explain it...

[NikaVs]

Will it rise? Yeast "luxury" pressed.

It will rise, it will only take a little more time.

Added Saturday 26 Nov 2016 1:30 PM

NikaVs,

Very nice "assorted"))). And splendor - no, it's not about dry yeast. Just a coincidence. It just happened this time. The dough is a living thing and it is always impossible to make absolutely identical things. I also made half a portion for 2 days in a row and the first day - obviously the products are smaller in volume. Not clogged like, everything is fine, openwork, and less volume. In the second - just "sneakers" turned out: huge and lush. All ingredients are exactly the same. Even homemade butter after freezing in both cases)).

The dough is a living thing and it is always impossible to make absolutely identical things. I also made half a portion for 2 days in a row and the first day - obviously the products are smaller in volume. Not clogged like, everything is fine, openwork, and less volume. In the second - just "sneakers" turned out: huge and lush. All ingredients are exactly the same. Even homemade butter after freezing in both cases)).
[/ quote]
I agree, and I think that hand-mixed dough is still better ... <[

[NikaVs]

NikaVs,

I have been baking for many years, how and what I did not mix, but I will not support))). In my opinion, we, the hostesses, care. If there are any emotions from kneading the dough - no question. And the dough in HP is even better - the ideal machine kneading to a silk state.Therefore, I have not tortured my hands for a long time. And they hurt so much.

And for me this dough is made by Thermomix, chops with knives, everything is very simple and fast. There were never any misfires.
Every time I remember Natasha with a good word for getting to know this test.
My mom bakes pies differently, her dough is full of flour, dry. I don't like that. This recipe is just right for me and my family! I'll have to try baking it with other fillings.

Help with advice, please, what could be the reason? Well, they don't want to make pies from this dough. The dough itself fits well, it turns out not tight, soft. I sculpt pies, put them on proofing, they part for a long time, for sure, about 40 minutes (the kitchen is probably not very warm). After baking, I cover it with a towel for 10 minutes on a baking sheet, then put it on a dish, again leave it under the towel. They are downy to the touch, but when I try here they are somewhat dry, albeit soft. I don’t know how to explain it correctly. .. maybe I'm doing something wrong?

[Elena82]

Elena82what fat do you add?

What kind of fat? Butter and vegetable oil

[Elena82]

Elena82, I asked about this if you replace fats or increase their amount.

I do not replace or increase anything, everything is according to the recipe

What kind of fat? Butter and vegetable oil

Maybe the filling is dry? I have a slightly moist, soft stewed cabbage. It turns out very well, not dry.

I did it with cabbage and cherries, today I interrupted the quince jam in a blender, I really drained the syrup, it doesn't matter.

Maybe you add a lot of flour when sculpting?

I even tried without flour at all

Do you overdo it in the oven when baking? I don't even know what to advise. Perhaps the matter is in flour. Sometimes you need more of it, if it's damp, sometimes less.

Help with advice, please, what could be the reason? maybe I'm doing something wrong?

Good afternoon, Elena, there may be several reasons, as noted above, perhaps there is little time to get up. When the dough is ready, beat it several times on the table. After "scattering" the dough (from the dough divided into parts, I immediately throw in the balls), cover the "balls" with a towel, for another 10 minutes (the rest of the dough remains in the container), then knead and mold what was conceived, placing it on a baking sheet (with parchment), I grease and still let it come up for 10-15 minutes in a warm place, only then I put it in the oven. The temperature set at your station. closet holds? - if not, they can sit on the quench, you need to warm it up well.
Also important for lifting: the temperature of the liquid, a sufficient amount of sugar and salt.
Yesterday on TV I heard (we cut our ears) that our flour () was rejected due to the presence of bacteria ... mold, or something ... I did not hear the whole phrase, I have to look in the internet.
The dough will let you be patient.
Elena there was a terrible period in my life, more than 6 months, when I was kneading the dough in 2 50 liter pots with my hands !!!! And the dough never let me down. And now failures began to happen ...
You will succeed.

Do you overdo it in the oven when baking?

This is the first thing I thought about ...

The dough is really easy to dry in the oven ...

[NikaVs]

Try increasing the temperature and baking for less time?

Added on Monday 28 Nov 2016 10:03 AM

NikaVs I knead the dough in a bread maker, put it in the oven slightly preheated on the rise, from half the norm it rises to the edges of a five-liter bowl in an hour. Then I also throw it on the balls, give it a rest and sculpt. Then for proofing, but it takes about 40 minutes, the kitchen is not very warm. Then they grease it with an egg and put it in the oven, bake for 20 minutes, yesterday 23. I also have a kind of cavity inside, that is, the dough does not fit snugly to the filling.

Most likely it is an oven. My gas was terribly dry. Although the stove was new, it was Czech Mora.

So it seems to me that the oven is not so hot, I want to change it, I have an express service for it in Eldorado, I think to change it for burning, now hansa.But I still think maybe my hands are not from there. For a week three times I tried to bake these pies, with different fillings, in different modes, well, that's not it. All bakers here are sophisticated, they know a lot about baking, and this dough recipe is praised, but I don't seem to hammer the dough with flour, it turns out airy, poured, and the pies don't come out

[Elena82]

Elena82,

How much time do you bake and what temperature do you set?

I saw it. 20 minutes is not much. This is the norm. Convection mode?

As you said top-bottom 190 °, convection 180 °. But it doesn’t take me less than 20 minutes, yesterday it’s 23, and I would have browned it, but I didn’t.

[Elena82]

Elena82,

And you don't need less than 20 minutes. This is quite normal. Convection is definitely very dry. Better top-bottom and steam. Or convection, but also with steam. At least at the first stage. What flour? I mean the manufacturer. What are you kneading with?

I got it on top-bottom land. And what about the steam? And as I understand convection, I have 2 modes (to be honest, I still can't figure it out).


Like these ones. Flour at the moment Petrovskie Nivy.

[Elena82]

Elena82,

In the first picture, everything is turned off. Although according to the pictogram: the fan is on and both heating elements are on. And what does the "Dough" mode have to do with it?))). Second picture - only the fan is running. Classic convection mode.

Try the following technology if you're still baking. First mix the ingredients for the dough (except for butter and yeast) until more or less homogeneous. And leave alone for 40 minutes (this is autolysis). Makfa takes less time, like many foreign brands of flour. The rest are long autolysis. Put only the yolk from the egg, exclude the protein completely. After that add yeast, oil and everything in the usual way, as described in the recipe. Since butter is also a liquid from the point of view of baking (and we did not put it in), the lump of dough after autolysis will be tight and it will not be elementary to mix in the butter at first. HP would be of great help here as a kneader. Do not melt the oil! Add simply softened at room temperature. You should have a thicker, better gluten-free dough. It will most likely require a little more fluid.

When baking. Place a baking sheet or pan with a non-melting handle at the bottom of the oven. Heat it up with the oven. When loading a baking sheet with pies (sprinkle pies with water from a spray), splash about a glass of boiling water on the lower heated container and close the oven immediately so that the steam does not go out. Splash gently, do not poke your hands in, just splash. The water will instantly evaporate with a noise so as not to burn yourself.

If all this does not help much, I will already sin on your personal perception)). I don't know what the oven has to do to make the pies seem completely dry. Maybe the recipe is just not yours.