Cabbage pies

[Scarecrow]

Scarecrow,

Yes, I have a Panasonic 2501.

[Katarzyna]

Katarzyna,
Nothing will happen to him, nothing needs to be pulled out of the socket)). If you work correctly with the keys, and not from the outlet or something like that, everything is OK. Because when the program is interrupted with just a power outlet, the brain can switch off, this is an incorrect interruption of the program. Just click Stop. The program is interrupted. Choose a new program and press start. He can refuse to work only in one case - when he has recently baked and the temperature is exceeded (it is too high for a new batch). There have been no more problems in using Panasonic and constantly interrupting programs for 10-11 years already.

To hold a few seconds - this is another fake row with a different interface: I have a Panas 257. The Start / Stop keys are combined there. To cancel the program according to the instructions - press and hold, HP will squeak about cancellation. You have a separate key. therefore just Stop, i.e. cancel. Selecting a new program and then Start.

[Scarecrow]

Scarecrow,

Thank you very much! You have a gift to convey information simply, for dummies))) Fear is gone, I went to establish personal relationships with autolysis! Thanks again!



Scarecrow,

I am wildly sorry for addressing the same issue again. Started making milk bread with autolysis. As planned, first put the dough on the Pelmeni mode, twisted 15 minutes out of 20 included in the program. I pressed stop, then chose the Basic bread mode. Everything is fine with the programs, I got the right one, I set the size of the loaf and the color of the crust. But! The 5 minutes remaining from the Pelmeni mode joined the 4 hours set in the Basic mode. Is this normal?))) That is, if I use any program with a long execution, and then switch to another, I will wait for bread for days, since the leftovers are summed up?))))

[Katarzyna]

Katarzyna,

Generally not cumulative. And look carefully at the instructions. At Panasonic, programs were indicated by time intervals not exactly a few minutes, but approximately: from and to, because the processor itself adjusts the time depending on the temperature of the ingredients and all that. Moreover, the color of the crust and the size exactly affect the running time of the program (it may take longer to bake if dark is selected, or the proofing / kneading is longer due to the larger volume of the loaf, etc.). I think that you did not join 5 minutes from the previous program, just the newly selected program was lengthened due to the selected parameters, by coincidence, also by 5 minutes.

Scarecrow,

Thank you very much! You have a gift to convey information simply, for dummies)))

Thank you very much for the compliment. For some reason I am often asked if I am a teacher))).

[Scarecrow]

Scarecrow,

Yes, indeed, I put on a dark crust, so she added, apparently, 5 minutes)))

And your advice to the teacher's is not at all similar, the narrative is different)) The teacher's intonation will even break through what is written)))

[Scarecrow]

Scarecrow,

I made my own milk bread)) By the way, a very good option, the crumb is magical, I hope the autolysis is to blame)) Only I was embarrassed that its roof was strange, half low, half high: if you look in profile, it looks like a silhouette of a car , hood and roof. What could have happened? Usually, if I put my hands on, then it can come out crookedly, but here I didn't even touch it)))) ... (And I also know that you can't come here, but thank you very much for the steamed chicken roll. Super. all your recipes, I trust!)

[Katarzyna]

Katarzyna,

Yes, the crumb is oh thanks to autolysis. The roof is just a blank so it lay down after kneading. That's all.

For some reason I am often asked if I am a teacher))).

yyy)))) Well, nada, there are some incredulous! doubtful!
no, you are not a teacher, you are better: a teacher !!! well, the queen mother of three children! dear !!!

[Scarecrow]

Scarecrow,

Can I have one more question? My husband is worried that the bread is too porous and soft))) Asks to bring its density closer to the store one ((((Is this possible? I suppose that you can increase the amount of flour, or reduce the liquid. ? 20-30 grams or just give up without looking and not report that way 50-60? Thank you!

[Katarzyna]

Katarzyna,

No, you just need to eat it after a day or two. And that's all)) The bread is significantly compacted.

Yes this is now my favorite dough

Thank you very much now and I will try other recipes boldly.

[194LA]

194LA,

Wow, what buns! Cool, great health to you!

Chuch, well, they don't turn out to be smooth. (((((. I don't know what they need. They turn out loose anyway.

[kolobashka]

kolobashka,

And do not care!)) Are they going up? curvy? All, leave me alone and pies!)))

No, well, I want beautiful, not just delicious.

Thanks for the recipe! I've been baking since September, or rather, it started in September. I remembered again. Made with apple, raisins and cinnamon.

[klavick]

klavick,

Gorgeous, even, beautiful. you have what you need, sharpened correctly!

[Nata]

Nata, thanks, embarrassed.)) With me on you.

[Scarecrow]

Scarecrow, Natasha, thanks for the recipe and molding technology.
Finally, I got calibrated pies.


But all the same they are somehow uneven.
I will now write what and how I did, and you fix where I mow.
Of course, I did not master the whole topic, I read it, in the end I have such a mess in my head. Cho when pouring, pouring.
Made for a kilogram of flour. Sifted flour into a Kenwood bowl (6.7L bowl), set aside 100 grams for butter. salt, sugar, 2 yolks. Somewhere here I read that it is better not to put protein at all.
I filled it with warm milk, left 100 ml for the yeast.
Using a hook nozzle, I kneaded flour with liquid. The gingerbread man didn't work out, but the flour was moistened.
I covered it with a lid. And she stood for about an hour.
Then I introduced yeast into the rest of the warm milk, it rose with a hat and I poured it into the wet dough. Knead for 10 minutes and added soft butter with vegetable. Sprinkled with the remaining flour and kneaded. I don't remember how long it was. But the dough was smooth. Gathered from the walls of the bowl and became so pleasant.
I put it in the oven for 30`. It stood for about 1.5 hours. Has risen above the bowl.
Got it out. Mixed. Weighed it. 1.8 kg of finished dough. I cut off 60 grams and sculpted using your technique on a silicone mat. The dough is magic. I did not sprinkle it with flour at all. It turned out 30 pieces of twin pies. It took 1.5 kg of stewed cabbage. My dream has come true! And the first time I lost the dough and filling completely. And usually the dough will remain, then the filling.
Detune 30-40 minutes. Lubricated with an egg and water and a 180-degree oven with convection.
And they are all good. And they got up. But this smoothness, as in your main photo, is not. Why?

Sorry for the many letters, but I have described the whole process in order to understand where my mistake is.
If you read and answer, I will be very grateful!

and having read about autolysis, she baked ordinary bread in HP Panasonic. But first I mixed flour and whey on the Pizza program. Minutes 10. It stood for another 20 minutes.
She poured vegetable oil into the corner, yeast into the dispenser and started 1 program.
If you do not take into account that the roof was torn, but the crust and crumb turned out to be completely different. After cooling down, I always put the bread in a bag and in the refrigerator. So in the morning the crust still remained crispy, and what kind of crumb is about something other than just baking on the program
And for bread, I have a question, how to combine autolysis and delayed start of CP?

[dana77]

And for bread, I have a question, how to combine autolysis and delayed start of CP?

dana77,

I’m not Natasha, and perhaps I won’t open America, but I’ll write how I do with a delayed start and autolysis.
Weigh the ingredients, measure the water, set aside 1 tablespoon of flour, then.I mix everything except this spoonful of flour and yeast with butter on the Dough mode or with handles so that the flour is moistened and set the desired mode for the delayed time. Then I gently pour the left spoonful of flour onto the flour, pour the yeast onto it so that it does not get wet ahead of time, such a pillow turns out, and pour oil into the corner. All.

[dana77]

dana77,

The question is, where did I do my answer yesterday ??))) Yesterday I typed, typed ... Oh, old age is not a joy))).

In my opinion, this dough surface can have several reasons. The well-kneaded dough after autolysis looks like a silk handkerchief. The dough is not kneaded enough - something like this:



The silk dough is something like this:



What did yours look like?

And another question: when molding the pies, did you pull the edges to the center of the ball? Or just a cut piece rolled into a ball / rolled out with a rolling pin and a pie was molded?

Katya wrote well on autolysis and delayed start. I do the same. I. I practically stopped using the bread timer. Almost only for dough (because the dough will end up if not taken out in time). Hot wheat bread (and even more so rye) is "hell" for the stomach. In fact, the bread is much tastier, the crumb is more interesting and denser, and not wrinkled with cotton wool when it has matured for a couple of hours. I put almost always French at night (at least the French program), and he is 6 hours. And another couple of hours to stand - great. And if the stove is also turned on through a timer that turns it off after 7 hours (that is, turns off the heating), then it's generally great.

[Katerina]

Katerina,

That is, roughly speaking, can wet flour lie long enough? Wouldn't it get any worse? I put yeast into the dispenser. so I can knead flour with water in the evening and set a delayed start?

What did yours look like?

Nata, thanks for the answer. (with me on you))))
Mine was not like the first, but also not like the second (((
For some reason, it’s in my head that mixing, standing, interrupting is bad. And probably because of this, I don't mix the dough.
Approximately how long do you knead the dough with a food processor after autolysis?

I cut off a piece, collected the edges in the center. It turned out to be such a bun. And she was already rolling it out with a rolling pin. These pins were obtained inside the pie.

And for the rest of the actions, did I do everything right? Just not kneaded enough?

And with a delayed start. We never eat hot bread. I know that this is evil.
But I use the deferred one in order to immediately take out the finished bread from the HP, and not leave it soaking in a hot bucket. Or am I wrong here and nothing will be done to him?

[dana77]

Katerina,

That is, roughly speaking, can wet flour lie long enough? Wouldn't it get any worse? I put yeast into the dispenser. so I can knead flour with water in the evening and set a delayed start?

dana77,

absolutely nothing will happen, because it is not in the open air to wind up from above. Yes, I do so in the evening before going to bed, in the same way that I wrote, I bring some bread on a delayed start, in the morning I get ready-made bread.

Mine was not like the first, but also not like the second (((
For some reason, it’s in my head that mixing, standing, interrupting is bad. And probably because of this, I don't mix the dough.
Approximately how long do you knead the dough with a food processor after autolysis?

Everything is right in your head. You just have to look for a middle ground. Excessive kneading is also harmful: the enzymes of the flour are destroyed, which give the very bright, characteristic wheat taste and the bread becomes more "no" and bland, and the gluten frame begins to break down, releasing water back, the dough becomes sticky. Therefore, you need to somehow get the hang of it and fill your hand so that everything is in moderation. In any case, long kneading is not welcome - it harms the taste.

I cut off a piece, collected the edges in the center. It turned out to be such a bun. And she was already rolling it out with a rolling pin. These pins were obtained inside the pie.

And for the rest of the actions I did everything right? Just not kneaded enough?

Don't put aside some of the flour anymore. If warm milk and softened butter were used, then it will intervene itself perfectly without splashing. It does not need to be sprinkled with flour.
Kneading will greatly depend on the unit. for Kitchen - about 1-1.5 minutes at 1 speed and 2-3 at the second. This is after autolysis. Although Hamelman believes that the layered dough can practically not be kneaded, but done in several folds. In order not to kill his taste.

And with a delayed start. We never eat hot bread. I know that this is evil.
But I use the deferred one in order to immediately take out the finished bread from the HP, and not leave it soaking in a hot bucket. Or am I wrong here and nothing will be done to him?

For me, nothing is done to him. But everyone has their own cockroaches, of course. Personally, I generally dislike crispy crusts: they give me a concussion)). Yes, moistened dough may well lie down even for several hours and everything is fine with it. He's not been kneaded all this time. It just lies. Try it, there will probably be one less problem.

[Scarecrow]

Scarecrow, hi
I also have a question about autolysis, for some reason I tried to make pies three times (the first time it turned out super silky), I couldn’t knead the silky dough twice, when I moistened flour with milk, I didn’t knead it (with my hands), but as if I moistened it , but in the end the dough turned out to be lumps, as if such dry small lumps and how they did not knead, it felt as if there was not enough liquid. The second time I added water, when the dough was swollen, the lump was very elastic, but then, adding diluted yeast and butter, the dough turned out to be very sticky, I started adding flour, but still the dough was not right ..
I understand that everything is written here on the shelves, but maybe with manual kneading some other rules, flour into milk or milk into water.

[Nata]

Nata, thank you so much for the recipe.
True, I made other fillings - with canned pink salmon + egg + onion, with cottage cheese, with frozen cherries, with frozen currants. A little bit of everything. Mom wanted sweet pies with a sour filling - her berry ones. I really wanted something with a fish filling. Well, and cottage cheese - everyone loves, except for my mother. It remains only to learn how to sculpt them well, so that everyone does not open up. And then part of the disclosed. But this is a matter of practice

[Anchic]

Anchic,

Well, a hard worker. It's a lot of work to do so many fillings. Nothing, the hands will get used to it and get used to it. everything will work out. With a start!))

[Irina]

Irina, firstly, yeast is immediately diluted in milk with sugar, salt and egg. Secondly, the flour must be directly kneaded. She must be moistened with milk. And I left it on autolysis for 20 minutes. I do it on Sokolnicheskaya flour. I applied to her with bread, which I leave for 20 minutes before kneading and introducing fats into the dough. And it mixes well afterwards. And after 20 minutes I started kneading and gradually added the oil. The butter was pre-mixed with a small part of the flour - Nata here advised someone, I saw this advice.

[Anchic]

Anchic, Anna, thank you, I realized, next time I will do so, I will immediately stir in the yeast, and more thoroughly the flour with liquid before autolysis, (it seemed that all the flour was moistened, but apparently not) I just kind of read that yeast should be put together with butter after autolysis.

[Irina]

Irina, you are welcome. Maybe it's worth re-reading the technology again, here's a piece to quote:

The technology is as follows:
Dilute yeast in warm milk (lukewarm! Not hot!). In this case, wield a whisk - very convenient. Beat in an egg, add sugar, salt. Everything except flour and butter !! Give them 5 minutes to play. Just while, weigh and sift 1 kg of flour. Now add flour.

I baked pies. Fry - fried. Baked today for the first time. With apple filling, follow the link from the first page. What can I say ... Very tasty of course. I liked both the dough and the filling. The husband ate with milk and praised. Even the eldest son, the little one, sharpened two pies at once ...
But I am very disappointed with the appearance. No! This is by no means a claim to the author, but a claim to itself.Please tell me what is my mistake ...
Everything was fine until the dough was in the oven ... In almost half of the pies, the dough broke and the filling almost fell out. Moreover, the pies grew so much during baking that they stuck together. When she tried to separate them from one another, even whole pies were crippled by the filling.
Tell me what is the reason? My level is actually zero in baking.
Standard baking sheet, included 15 pies, put 1 tbsp. l. fillings with a slide. Maybe put less fillings? Or roll out the dough thicker? To be honest, I didn't even roll it out, but turned it into a cake with my fingers and laid out the filling ...
Yes, and more .. If you put fewer pies on a baking sheet, well, so that they do not stick together, what to do with the rest of the dough? Doesn't it ferment? Maybe put it in the refrigerator while the first batch is cooking in the oven?
Tell me more how to cool such pies properly? Directly on a baking sheet or on a wire rack? And how to store it? Well, so they don't get stale? Can you freeze them?
I would be extremely grateful if the author or just an experienced person answers. I want not only deliciousness, but also beauty :-))
Yes, and more ... I cooked the dough in KhP on the "Yeast dough" program. In this program, I have 30 minutes kneading with a pause and 1 hour proofing (Redmond 1910 oven). There is a 10 minute pause between the first and second kneading. Do I need to increase the pause time in manual mode to 30-40 minutes so that the flour swells well and gluten forms? Is it important to knead it? Or for a pie dough, this does not need to be done, as is the case with bread?
Well, I cooked apples for 4 minutes in the microwave on the "Warm up" mode. Maybe it's also not true ... I'm really looking forward to your answer. I would like to repeat baking taking into account the recommendations of the author or just experienced people.
REALLY LOOKING FORWARD TO THE ANSWER!!! YOU ARE WELCOME!

[Anastasia]

Anastasia, when I visit my mother-in-law for the new year, but at Christmas we usually bake pies (there are now many women there - as many as 5 people, 3 adults and 2 girls). So a lot of pies are baked, because there are 9 people with men. And we just bake the first batches while they are baking, mold the next ones and they fit. That is, we sculpt non-stop and they are also baked in batches. The dough goes through everything normally. Other questions can be answered by someone else.

[Anna]

Irina, please. Maybe it's worth rereading the technology again, here's a piece to quote:

Anna, as if it says here about manual kneading, I did not pay attention.
But then I found:

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. Then add yeast, oil and everything in the usual way, as described in the recipe.

Apparently this technology is more suitable for CP, it is easier to dissolve the yeast by hand and knead and moisten the flour well with your hands.

[Irina]

Irinathe most important thing in this is the addition of oil later, after autolysis. And take into account that butter is a liquid, so the dough with a full amount of flour without butter should be steeper, tighter. Or you can leave a part of the flour for preliminary mixing with butter (Nata wrote 100g of 1kg to leave for butter, so that the dough does not splash when adding butter). It is not necessary to knead the dough during preliminary kneading, it is necessary to moisten the flour well so that it all swells evenly. When you add flour later, this flour will no longer be swollen, it will stand out in the dough. That is why I prefer to add water in bread dough when equalizing the flour / water balance, rather than flour. Because freshly added flour will behave in a completely different way.
It's just that these things are familiar to me - I have read this for a long time from both Nata and Lyuda when studying bread baking. Therefore, I understand what I will get in the end.

Nata, my husband finally tried the pies - satisfied from ear to ear. He ate to the bone, said that he would watch boxing late at night - digest pies The dough is very tasty!

[Anna]

When you add flour later, this flour will no longer be swollen, it will stand out in the dough. That is why I prefer to add water in bread dough when equalizing the flour / water balance, rather than flour. Since freshly added flour will behave in a completely different way

Anna, this moment is important, next time I will apply it in practice, I understood something for myself more or less. Thank you

[Nastasya78]

Nastasya78,

If the pies are overstrained, I have a thought about an obvious underdevelopment. how much did you stand for proofing? should increase by a factor of 2. 15 pies from half the norm of the dough do not stick together on a standard baking sheet. If your little paws are of a decent size or a baking sheet is smaller than mine (I have a really large oven - 72 liters) - you can sculpt smaller or grease the sides of the pies before baking with vegetable oil (silicone brush). With this technique, they are then well separated. if suddenly connected.

While you are finishing / baking the first batch - sculpt the second, you do not need to stick the dough anywhere. Put it on parchment on a cutting board (if you have one baking sheet, I personally have 3 baking sheets in the complete set with the oven). Then drag gently on this parchment onto the baking sheet when it is free.

It is better to cool on a wire rack without everything for a while. To allow moisture to evaporate. Otherwise, the soles and upper will get wet, they will wrinkle.

You can freeze like any baked goods, including bread.

I can't say about the thicker / thinner to roll out - you have to see. Take a photo next time. But a strong increase in the oven and tears for me are indicative of underdevelopment after all.

Do not interfere with your HP test program yet. It will be normal even without our subtleties. Then you will get rid of it when you get better at it. Do not try to correct / control 50 parameters at once. It is impossible, you have no experience. As the wife of a master of sports in martial arts, I'm telling you this))). Then you won't figure out where you fixed something and, perhaps, messed up. Master the basics: HP makes the dough, you further master working with it, i.e. confident modeling (the amount of filling is normal according to my estimates), proofing and the right time to put it in the oven, baking (adjust to your oven, you probably need a different mode, try convection or top / bottom), cool. Do this several times, you will feel more confident, you will begin to understand the relationship of some parameters, what affects what - you can proceed to "refine" the test.

Thank you very much for the detailed explanation! Yes, the oven is smaller than yours and the baking sheet is, therefore, too. I will try to distance a little longer (already in the finished product) and put fewer pies on a baking sheet so that they do not stick together, maybe even in a checkerboard pattern. The family asks to repeat. Tomorrow I will bake again. I will definitely report back ;-)



You have explained a lot of subtleties. It's important for me. Please tell me, is it better to defrost pies naturally, at room temperature or in the microwave?

[Nastasya78]

Nastasya78,

They are defrosted in a micron, and in the oven, and simply in the refrigerator (but they get soaked). First, try it in the micro.

Do they not soak in the micro? That's why I'm asking. The elder son (6 years old) will celebrate his birthday on Saturday. There will be many children and adults. I'm afraid I won't have time to cook everything in 1 day ... I would bake the pies in advance and freeze them until Saturday, but I don't know what they will be after defrosting.

I froze, everything is ok!
But I visually like freshly baked more)

[Nastasya78]

Nastasya78,

No, in my opinion this is not suitable for DR. There, appearance is very important. And they will still yield to fresh ones.

I would bake the pies in advance and freeze them until Saturday, but I don't know what they will be after defrosting.

Or bake for a day, cool thoroughly on a wire rack and check that they have cooled well, then put in a container and close tightly. If you do not completely cool, then the pies will crumble and the festive look may be disturbed. I've already been hit like that. Although these pies are so delicious that the crumpled roof is not a hindrance to them - :)

This dough makes a great cake! It's much faster than sculpting pies. Just do not forget to make a hole in the middle in the middle of the roof of the pie for steam.

And finally, about frozen pies. I bake pies for my student daughter from this dough. Quantity ... well, a lot, because the child lives far away. The child brings a backpack of pies from mommy and keeps it in the freezer. He says that after a freezer, they become even tastier-;) Defrosts in a microwave, not on heating, but at the lowest power, so they are not wet from below and not hot inside, slightly warm.
Eh, I wanted to show off with pies, but does not want to load 😡
Scarecrow, another huge thank you for the wonderful recipe!

[Scarecrow]

Scarecrow milen thank you for this recipe ... Even hands and dishes do not get dirty, but the result is excellent. I've been baking for 5 years for sure.
Nastasya78, most of all I liked freezing rolls from this test. Dry filling - cinnamon or poppy seeds. I have a rectangular shape. I make three rolls. I line the form with paper folded like a book ... well, so that the rolls do not touch each other. In the shape of long proofing before baking .. I get them with rectangular bars))). I bake, cool, I like to send them in the cold in a day. On the table, sliced ​​beautifully, look neat.

Tell me please, is it better to stand ready-made pies before baking under a dry towel, wet towel or celafan?
What is the best way to store such items? In the refrigerator or at room temperature? In a saucepan under the lid?



And why in frost in a day, and not at the moment when they cool down?

Tell me please, is it better to stand ready-made pies before baking under a dry towel, wet towel or celafan?

it is better to stand such pies in the turned off oven, while pouring a glass of boiling water into a cup / bowl / bowl. Keep the environment humid and warm. I distribute for at least 30 minutes, last time I stood for more than 40 minutes. There is no need to rush here.

Thank you very much for your help! Let not the first time, but the second, but IT WORKED! Sightseeing! Special THANKS to the author !!!!!!!!







Only painfully soft ... How to store them? On top of each other in a saucepan - it's a pity, such beauty will crumple ... It's a pity even to eat :-))



In fact, the reason was in the underdevelopment of the dough both in the HP bucket and in the finished product.



Apple filling, sweet did not leak out. Everything is OK :-))



The bottom is not burnt. Baked on oiled parchment at 190 C without blowing for 16 minutes.

[Nastasya78]

Nastasya78,

Handsome men, well done!

The bakers put them under the plastic if they are on the table. The dough will wind under a dry towel and then the top will crack. It is better to lubricate polyethylene with vegetable oil - it can stick. It is great to prove in the oven, of course, but it is needed for baking and it costs half of the proving time on heating. When they have completely cooled open, the crust will dry out and will cease to be so soft. Store like bread. But it is better in the refrigerator so that the filling does not ferment and spoil. Any: even apple, even meat. I lay the container with a paper towel so that the condensation does not soak the products.

Thanks again! And yesterday I came up with the following for proving. We have a warm floor in our kitchen. Turned it on. She put a baking sheet with pies on the warm floor. I covered it with a slightly damp towel. The pies rose very quickly. Well, the warm floor gave a ride at night ;-) And during the day - not an option, of course! Some of the guys are sure to come ... ;-)



After cooling, some of the pies were put in an airtight container and left on the table. The rest were frozen in the freezer.I hope that on Saturday at the birthday party they will behave normally after defrosting.



Scarecrow, girls, your advice is simply priceless for me!



I understand that fresh is better than frozen, but I have no choice. You can't do everything in one day ...

[Nastasya78]

Nastasya78what handsome men!

Thank you. This is not only my merit, but also all those who helped with valuable advice !!! We have a great site. Well done Admin! Great idea. Newcomers will not be abandoned, not dismissed. Experienced hostesses will always help. So much mutual assistance and revenue ... I shed a lot of tears ... I'm not kidding.