Cabbage pies

Natasha, buns! I divided the dough into parts, then the shaft grips, and she pulled from under my arm), and sculpted. Then she said, Mom, go rest, I'll finish it myself. Well, you don't need to persuade me, just kidding)
In general, she vazyukatsya, rolled it with a small rolling pin, sprinkled with sugar, a full carte blanche in short. I came when she had already laid out her works on a baking sheet! Guys, you should have seen my kitchen after this process

Guys, you should have seen my kitchen after this process

As the saying goes, "baked pies - all the gates are in the dough."
The pastry chef is only five years old. Wait, she will soon master the mousse cakes. Irish, a worthy change is growing.

[Lёlik]

Lёlik, Ol! Aha! I'm really happy and scared at the same time, especially after she sculpted pies, in between times she said so
Dad: this is INTO, I, dad, can help you with construction)
Left in disbelief: I wonder what?

Natasha! I have a huge thank you for an excellent masterclass in the formation of pies. I finally have a photo:

this is butt))))
and here's another photo in a vase:

and on the baking sheet:

I adapted a recipe for cinnabon buns with a reduced amount of dough for such pies. I can't get to your recipe. but now the pies are neat and even

[Irina F]

Irina F,

Yes, everyone. It's not a question for a real woman!)))

aprelinka,

What a blooper on the festive table!))

[Nat]

Butter 150 g
Rast. oil 50 g

Nat, and what if 200 gr. drowsy?

Or is the presence of vegetation still desirable?

[Crochet]

Crochet,

Ghee has the physical characteristics of vegetable oil because it is pure milk fat + great creamy smell. Therefore, it will be just great!

Hello. Yesterday I baked pies according to your recipe. There is no HP, so the batch is manual. It turned out very tasty, but everything almost opened up during baking. the second batch was sealed like dumplings, seam up. all the same opened up. began to open up even at the stage of proofing. Advise what to do.

[Tatannight]

Tatannight,

In my opinion, there are several possible reasons: insufficient moisture of the dough, therefore it was poorly connected. Further, poorly mixed oil. That is, the oily film on the surface did not allow to close up.

Forgive me, I don't understand in any way with sugar, there is no mistake, really that much? And all at once to the yeast along with salt? Or I don't understand something ...

[vakarina]

vakarina, there is no mistake, but salt is better, like fats at the end of the batch, you can combine salt with flour.

[vakarina]

vakarina, the recipe has been tested over the years and by a lot of members of the forum
Doesn't that mean something?

Added on Friday, Mar 31, 2017 3:28 PM

Nikawhich stew does not give up ABOUTeagle?
I beg your pardon, burst out

[NikaVs]

NikaVs, Rarerka, Thank you very much, just always 1 tbsp. I took a spoon on half a kilo of flour, and then it turns out 1/4 cup (gr. 50) I was afraid that the yeast would be shocked and would not rise, or I think maybe you have some special glasses here

[vakarina]

vakarina,

Yeast, of course, will be shocked, but pleasant)). Do not worry))).

[Ludmila]

Ludmila, oh, into that stew, but not this eagle ... but the eagle mlyn ... plucked - I lose my job waiting for an order from day to day ... our region is going against the tide of the Russian Federation so far in this matter.

[Scarecrow]

Scarecrow, I have no words!!! I have never eaten pies tastier, and how beautiful they are .... thank you for your generosity !!!

[vakarina]

vakarina,

Well, glorious! I am always happy, as if my pies were a success))).

[Scarecrow]

Scarecrow, We have all the family in awe, I have already driven them crazy with the search for the perfect pie dough, but then everyone liked it, we can assume that the search is over !!!! I will advise everyone on your blog, thank you very much again))))

Good afternoon, can this dough be used for a pie?

[veronika555]

veronika555,

No problem. Anyone: sweet or snack.

Chuchelka, Thank you very much. This is not the first time I have baked pies according to your recipe (the dough is super), and not a pie yet.

[Nata]

Nata, thank you very much from me and got it.I got great pleasure from working with the dough, and my Timofey, from eating (including raw dough). Now it remains to try in the form of buns.

Nata, I'm just in love with your dough, I baked it more than once with different fillings, it's always very tasty, I decided to make a roll with poppy seeds for Easter, just add more sugar and aromas. Have you tried it?

[Barbales]

Barbales,

Eating raw dough is their hobby. I have the same story all the time))).

NM,

Poppy roll? Of course, I tried)). I bake anything from this dough. But. Sugar cannot be poured into yeast dough indefinitely. Sugar is a preservative. And with an excessive amount, it begins to strongly inhibit the work of the yeast and suppress them. A glass (that's 240-250g) can be put on a full portion of the recipe. It will be delicious. And then you can also sprinkle with icing sugar on top for greater dessert.

Nata, we don't eat very sweet things, for half a portion I put 2 tablespoons of sugar, and on a roll I thought to put 100 -120 grams. Thanks for the tip. The roll will definitely be.

Rolls are ready, beautiful curvy class. Nata, thank you so much for your recipe, as always, I didn't. The dough is just a song.

[NM]

NM,

Vooot, right. You must have a recipe in your stash, which is at least a feast, at least to the world)). With my eyes closed, I will even perceive it in someone else's kitchen))).

Health!))

[Nata]

Nata, And if these pies are made with meat, then put the same amount of sugar?
And is minced meat better than raw or fried?

[shlyk_81]

shlyk_81,

The same amount of sugar. Fry the minced meat.

[Nata]

Nata, got ready to bake, read about the improved kneading, there is yeast at the end along with butter. I have live yeast, you probably need to dilute them first? I baked cake with them once, now I'm adding it))



Together with my son, we ate 5 pies (he is one, and I four) It's so delicious! It seems to me that these are the most delicious pies that I have eaten !!! Now the older children and the husband will come from school and the pies will run out. Huge thank you !!!

[shlyk_81]

shlyk_81,

Your health is huge. And children. And my husband))).

You can literally pour a spoonful of milk and dilute compressed yeast in it. But I crush it right into the dough in a bucket. And there were never any problems.

[Nata]

Nata, I poured 20 grams of milk from the original amount and added a teaspoon of sugar. My only fly in the ointment is that all the seams have parted a little, even though there is a small hole, but they are in all (and in a couple they have diverged well). But this did not affect the eating speed in any way!

[shlyk_81]

shlyk_81,

The kneading was what? Not with your hands? I have an idea that the oil was not mixed in as uniformly as I would like and gave a greasy film on the dough, which prevented it from sticking well.

[Nata]

Nata, intervened with kenwood for about 20 minutes. Everything was stuck together perfectly, it was unstuck when it was standing on the proofer. I tried to close it back up, but the minced meat dough was already very fat.

[shlyk_81]

shlyk_81,

Well, then, get used to it. just means "technical" flaws. Immediately it did not stick firmly, and then it was moistened with fat from the minced meat. Nothing, the grip will come!)))

[Scarecrow]

Scarecrow, good day! A wonderful recipe! When I baked pies on it, the homemade ones appreciated! Now something is drawn to culinary feats ... The question arose: is it possible to replace milk with buttermilk, will it greatly affect the taste? Just a bag of buttermilk is in the refrigerator, I bought it, I don't know where to apply it

[Yulianka]

Yulianka,

Yes, everything will be fine. If the buttermilk is sour, it may acidify the dough a little. If that doesn't bother you, everything will be fine.

[Scarecrow]

Scarecrow, Thank you! everything worked out! but next time I'll probably do it with milk, buttermilk is not sour, but gives a special flavor ... almost nothing is left of the pies, they've all been devoured! I managed to take a picture only of the second portion, with jam)) flew away with cabbage

[Yulianki]

Girls!
Natashik!
And how to make the pies as glossy as in the second photoYulianki?

I bake this ... pies ... delicious ...
but beauty cannot be brought

[Want to know everything]

And how to make the pies look as glossy as in the second photo of Yulianka?

Want to know everything, this is the simplest in the whole process, in my opinion! It even worked in my old, capricious, gas oven. After proving (before sending to the oven) grease the pies with a mixture of half an egg and 1/2 tbsp. l. water...

[Want to know everything]

Want to know everything,

Egg and water. Lièzon. Shake the egg and add a tablespoon of water there, grease the pies. All.

It is very convenient if you make half a portion (for 500 g of flour): shake the egg, pour half into the dough, and the other for lubrication.

[Yulianka]

Yulianka!
Scarecrow, Natashik!
Thank you so much! I was always afraid that the pies would be scared if I started smearing them! Will settle ... will be flat ...
AAA .. Bayuzzz ... But I will!

It is very convenient if you make half a portion (for 500 g of flour)

Natalka!
That's it! How do you know what I'm doing half a portion?

That's it! How do you know what I'm doing half a portion?

"Big Brother sees you!" (C))))

Nothing will happen to them, they will not give up. Take a soft silicone brush and forward.

"Big Brother sees you!" (C))))

Nothing will happen to them, they will not give up. Take a soft silicone brush and go.

Get it done! Dear Tovarisch "Big Brother"!

[Scarecrow]

Scarecrow, Natasha, thank you very much for the recipe! I join in the delight. I enjoyed making the dough and working with it. I think I found my recipe for a smart and successful dough!
I report:

[Evgeniya]

Evgeniya,

What a beauty!! It's magically beautiful)). Pies are a thing!))

I myself am in pleasant shock! It seems that I used to bake pies, etc., but today it is !!!
Thank you! Kesha helped him or I

Good afternoon, please tell me, can you use Saf-moment ordinary yeast, 11 g (red, not gold), or is it better to take fresh? Which ones do the best? According to the improved kneading technique, dry ones seem more convenient, but they are fast-acting, so I doubted. And if we don't add protein, then we need more milk or 2 yolks, or don't we need to replace, but just remove the protein?

[vikikika75]

vikikika75,

It doesn't matter what kind of yeast. I use any. With any technique)). I prefer fresh. They're just alive)). If you remove protein, do not replace it with anything. The dough is very plastic and you may not need to add anything at all.

where to read about improved mixing, stick your nose, please, I won't master 100 pages of comments
I really want to try this legendary dough