Cabbage pies

[fruitic]

fruitic,

There is a link to it right in the first post with the recipe.

https://Mcooker-enn.tomathouse.com/in...396.0

[Scarecrow]

Scarecrow, Nata, very tasty pies turned out! Everyone is happy!
Thank you for a simple and good recipe! (Photos will come later)

Here I add!

[Anatolyevna]

Anatolyevna,
And don't forget !! I'm talking about pictures)))

[Scarecrow]

Scarecrow, Nata, Take a picture! Everyone liked the pies, that's the most important thing!

[Scarecrow]

Scarecrow, Nata, photos were sent! Added!
Everyone is very happy!
The grandson helped to sculpt and made just hearts from dough and a whit.

For me, the dough should be a little sweet ...

This is exactly how it should be - with fish, meat, vegetables, sugar will emphasize their taste. With cottage cheese, berry - will enhance their taste. In all cases, the taste will be brighter.
Without a reasonable amount of sugar, it will be bland.

[dog gray]

dog gray, Galya, Everything is in moderation in the recipe! Everything is great!

Good evening! please tell me how many pieces are obtained from 1 kg of flour 40 g each pie, thanks!

And I have nothing to take a picture. Yesterday I baked it, today there is almost nothing left (well, they ate it in the morning, at lunchtime, and at night with kefir). By the way, I weighed a pie - about 80 grams, it turned out 20 pieces from 500 grams of flour.

Have you weighed? I need a test. if 1 kg of the finished dough is divided into 40 grams, then how many pieces will turn out

[maha i]

maha i, Marina, well, you can ScarecrowNatasha, of course, wait, but it always seemed to me that you need to weigh all the ingredients that you need for 1 kg of flour and boldly divide the resulting number (total mass) by 40 grams. Just be sure to divide grams by grams or kilograms by kilograms .. ...

if 1 kg of the finished dough is divided into 40 grams, then how many pieces will turn out

25

Good evening! please tell me how many pieces are obtained from 1 kg of flour 40 g each pie, thanks!

Ready 40 gr? I have no idea how many. I have never weighed ready-made pies.

25

Single dough pies? And this is an option!

Scarecrow thank you for not passing by, I seem to have confused everyone: girl_sad: I just need to make about 50 pieces, I have already made them before the dough was divided by 40 grams, I wanted small ones, but I don't remember how many pieces it turned out, so I don't know from how much flour I need to make about 50 small pieces: girl_in_dreams: javascript: void (0);

[maha i]

maha i,

If small, then from 1 kg it will turn out. I get 30 pieces. (2 baking sheets) rather big bast shoes. Therefore, there will be twice as many small ones.

sorry ! I can’t calm down javascript: void (0); Scarecrow in your recipe from 1 kg of flour turned out 30 pieces, how many grams did you divide the ttest?

[maha i]

maha i,

I do not divide them by grams. I always divide a piece of dough by 2. That is, you divide a piece of dough in half, each half still in half, etc. Strictly speaking, I get 32 ​​pieces of dough, just 15 pieces fit on one baking sheet (3 rows of 5) and the dough from one I will always distribute a little bit more. So, as a result, 30 pieces come out. And in grams it is quite possible to calculate by adding all the ingredients and dividing by 32.

Approximately 1890g of ingredients (half a glass of sugar is counted - this is 120g, 10g of salt, dry yeast and an egg 55g) / 32 (with sequential division in half, as I said, 32 pieces of dough are obtained) = about 60g of dough per pie.

[Scarecrow]

Scarecrow, vooooot, and I, unlike you, UKM, understood what a person needs, since I myself divide the dough on the scales, not relying on the eye)))

UKM

Piriwidi

Piriwidi

Unique Kitchen Craftsmen



not?

Thank you so much! that they didn’t quit in difficult times! I always weigh on the scales so that they are the same javascript: void (0);

Unique Kitchen Craftsmen

"Dear Queen Mother" - you must be taught everything!

Although nothing like that:

Unique Kitchen Craftsmen

you need to teach everything!

I'll even write down

Thank you scarecrow! I usually always do somewhere in 60 grams, but since this time I did not do it myself, they asked for 40, for 2 bites, I made 46 pieces, maybe someone will come in handy!

Good day! I went to thank them for the pies ... I put the whole family and my entourage on them ... Thank you very much for the wonderful Photo with a boast, as a beginner, they do not give it, so I express my gratitude in words))))

[kitty]

kitty, You can upload your photo through the Gallery

[kitty]

kitty,

I believe in the word))). Bake. I've been "sitting" on them for so many years))

[Scarecrow]

Scarecrow, Natasha, great dough!

[Tyetyort]

Tyetyort,

I believe! I checked it myself!)))

[kitty]

kitty, You can upload your photo through the Gallery

Happened.

[kitty]

kitty, handsome !!!

[Scarecrow]

Scarecrow, enormous gratitude for the detailed recipe v. her 40s finally learned how to bake pies. I mixed it according to a complex program - the oil was mixed after autolysis. I did it with my hands, at first I reproached myself for not trying the ancient version with churning dough, but then everything got mixed up and, lo and behold, the most beautiful dough. As a massage therapist, I liked to mix oil with yeast into a tight mass, a kind of gymnastics for the hands. can somehow be honored to post a photo. thanked that there is only yolk in the dough, it was soft and tender for three days. Thank you, you Wonder Wizard !!!

[yildirimka]

yildirimka,

She just described that ... She almost gave me a magic pendel))).

[Scarecrow]

in . her 40s finally learned how to bake pies.

I also learned to make pies about 40. And they started to get so cool.

But dumplings - I just can't learn. They mold them perfectly, but during cooking, more than half of them fall apart.

Scarecrow, Natasha, teach me, for Christ's sake, how to make dumplings correctly so that they don't fall apart during cooking.

[Valeria +]

the post is over and I'll take the pies



Valeria +, I quote from my children's book "Kalinkin notes". I always make dough for dumplings like this. do not fall apart.
2 tbsp. flour, 2 eggs, a spoonful of salt (I put a little more tea), 3/4 tbsp. water.
Sift flour onto the board. Make a depression in the top and quickly add eggs, beaten with water, a spoonful of salt. Gathering flour from the edges inward, quickly knead the dough. You need to knead it for 5 minutes, then the dough will turn out to be smooth, plastic.
Sprinkle flour on the board, put the dough, covering it with a wide saucepan heated over a fire. Why a saucepan? So it should be ....
After half an hour, roll out the dough with a rolling pin.

I have been using this technology since my teens. I still don't know why the hot saucepan is, but the dumplings don't fall apart. I haven't tried to do it with cherries.

in . her 40s finally learned how to bake pies.

I also learned to make pies about 40. And they started to get so cool.

Young people! Thanks to Natasha, I got pies only at retirement age.

I have been using this technology since my teens. I still don't know why the hot saucepan is, but the dumplings don't fall apart. I haven't tried to do it with cherries.

Did you cook them right away? Do the frozen ones also fall apart?

[yildirimka]

yildirimka, Valeria +, girls, correspondence that is not related to the recipe, we usually clean up under the spoiler or go to PM.

Nata, I'm sorry I got in.

I apologize.

thanks for explaining the rules

Young people! Thanks to Natasha, I got pies only at retirement age.

I stopped having complexes

Hello! Can you please tell me when you can put the dough in the refrigerator for the night? After kneading immediately (I have a "pelmeni" program for 15 minutes) or after another hour in the oven?

[olive]

olive,

better right away. It will ferment even in the refrigerator. Moreover, the whole mass of the dough will not cool down at once.

[Scarecrow]

Scarecrow, , thank you very much for the quick response! And special thanks for the recipe, both from me, and from my household, and from colleagues !! The second week I bake, with what and as soon as I did not bake, I cannot stop. Today is the second batch, the first almost all went with the child to another city to study already.
I read and take notes, almost on every page I find something important and useful, I have already mastered 62 pages)).
The first pies in my life and turned out the first time .. Buhtels in cream are something !! And how the dough squeaks when cutting, such a mood from this .. still a little more time, it is always not enough.

[olive]

olive,

To get it right away is very important. This is exactly what you described: the desire to repeat, bake, try, etc. Because failure can knock your hands off instantly. I am very, very purely humanly glad that everything worked out.
PS: Yes, I'm not ashamed of the buhtelki))). I love this recipe)).

And how the people adore him!)
Thank you, health to you and your loved ones!
Py. sy. We have another recipe of yours constantly in use and it turned out at the armless from the first try and we just can't eat - beef with pickles (delicious to the point of insanity).

buhtelki I'm not ashamed)

Nata, something I didn't find this recipe with you




I already found

[kirch]

kirch,

Luda. those with cream filling. Because there are two recipes for baked goods: with filling and in filling.

A question arose: while I manage to get all the pies, the first ones are already growing decently, and the last ones are still small. Either not wait until the last ones grow, or let the first pies cost more than others, but mnu turns out that they will have to stand for 40 -45 minutes?

I twist half of the portion with pies, and half I make with simple buns (usually in creamy filling, or in garlic filling, or with shreisel sprinkles, if the last two options, then you can even on one baking sheet with pies). Buns are molded much faster than pies, otherwise, yes, the difference in proofing between the first and the last is too great if you are not an expert in modeling).

[olive]

olive,

And add a second baking sheet during baking? In an oven, even a convection oven, the baking speed is still different on different floors. Therefore, I load the first baking sheet on the tier higher (which is stuck first and spaced). It's hotter there (physics). The second baking sheet grows. The first rose in the oven, gave the notorious "explosion" of dough, began to bake. The second ones have just moved away and now we rearrange the first baking sheet down (you can at the same time turn it 180 degrees), into the zone of moderate heat, the second we put up, into a hotter zone. The first ones will bake faster, of course, but they will be baked just before the second ones rise and begin to tint and can be rearranged or unfolded (bakers often do this for even baking). Therefore, we kill two birds with one stone: open the oven and take out the first ones, then rearrange the second ones.