Cabbage pies

And I baked pies - with cabbage and others with cottage cheese - everything worked out well, though at first the small ones turned out, then I just measured out on the scales of 50 grams - and all the cute ones came out !!!! Thank you very much Chuchelka-Nata and all the girls and boys for their invaluable advice. Yes, the epic with butter should be simple, as some have suggested here, right from the refrigerator to the bakery with all the ingredients, everything is Super !!!!!

[Scarecrow]

Scarecrow, thank you very much for the recipe. The dough is excellent, I've been looking for this for a long time !!! Even registered to say thank you!

[njuta_st]

njuta_st,

Thank you for registering for your kind words. It's very nice when you are praised))

Good morning. Can you please tell me, I want to wind the buns from this dough ... How many parts (approximately) divide the dough so that the buns are not too small and not too large? Can I sprinkle brown sugar on top? Do you need to grease with an egg before sprinkling? Sprinkle before baking, when the finished products have moved apart? The first time I will bake buns ...

[Anastasia]

How many parts (approximately) divide the dough so that the buns are not too small and not too large?

Anastasia, the author recommends:

The dough should be taken as much as for the pie.

On my own I will add, a standard (large) bun, as in a store, weighs about 100 grams. ...

If you want a smaller size, take 60 grams of dough per bun).

I divide the dough for buns into pieces of 90-100 gr., Never small.

When I mold from 60 gram pieces), the buns come out of a medium size).

Brown sugar is welcome.

Gloss is induced by an egg at will), I just spray water before sending it to the oven.

My smart oven, gives a very beautiful blush !!!

Sugar is sprinkled on the bun during molding.

Take a piece of dough, roll it out, brush it with melted butter, evenly sprinkle a teaspoon of brown sugar and then you mold the bun in the same way as the classic Moscow bun is molded - with a heart. Here is the classic bun molding

Thank you very much, Krosh. There are so many subtleties. And I thought that first you need to roll up the bun and then sprinkle the current with sugar on top. And it looks like

[Nastasya78]

Nastasya78,

Did you succeed with the pies for the holiday?

And I painted the buns in detail there. Just read it carefully and everything will become clear. Sugar on the surface of the bun appears by itself from the simple molding method. This is not a dusting. I will like the buns, for sure.))

[Nata]

Nata, you have there a link to the molding leads to nowhere

[Anchic]

Anchic,

Yes?? I'll look for it.
Yeah, exactly, the section or topic was moved somewhere.

The description in the text is well preserved.

If I find my pictures, I'll post them.

Found !!))

Yes, the pies are good. Thank you! All that they had not eaten, the guests took with them. I had to sculpt pies for the family the next day.
Tell me, how long do I bake buns, longer than pies, or the same?
And to cool on a wire rack under a towel or not?



And the links don't work for me. Well, it's probably a buggy tablet. I have already studied the shape of the buns. The topic is the molding of bakery products.



And how thick are the cakes to roll out?

[Nastasya78]

Nastasya78,

Roll out like a pie. Quite thin, but not like on dumplings, of course, a little thicker, in the photo you can see its thickness when the dough is rolled into a roll.

Cool on a wire rack without anything. This is how almost all normally baked bakery products are cooled, that is, they do not need to "soak" the oak crust under a towel.The oven is based on the same technology and in the same temperature regime as the pies, but be guided by the color of the bun. It takes 12-15 minutes for me how long your oven will need - a question)).

[Nata]

Nata, Thank you. And then I, too, was puzzled - maybe try to bake buns

The dough came up. I went to butcher. And my hands are shaking. I didn’t expect such shyness from myself ... In any case - positive or not, I will report the photo.

[Nastasya78]

Nastasya78,

Oh, come on !! To be afraid of buns - do not go to the kitchen))). Buns are easier than pies. Nastasya - don't drift!)))

Shaped buns. Parted before baking. For some reason, after unfolding after molding, some layers seemed to merge with each other. Well, that is, not like in the picture. Why? Better = more butter or more sugar? I put everything in 1 tsp.

Why?

Nastya, they will disperse during baking. If the incision was made to the end and turned out, then the strips will definitely be.
Whenever I make pies, either the dough or the filling remains .. I make sure to make a couple of buns only "Moscow" ones. They always turned out simply because the dough in this recipe is very successful!

Oh, even it dawned on me ... The knife is dull .. Maybe it should have been oiled too? Otherwise, he doesn't cut me so much as crushes ...



Yes, I made the cut to the end. Turned out turned out.

Otherwise, he doesn't cut me so much as crushes ...

Of course, you need to take a sharp knife. Otherwise, the formed bun will simply be pressed down and the pattern will turn out to be weak.

Yeah, the dough is magic ... The current handles grow from God knows where



There is a husband ... There is no sharpener ... And there is no sharp knife either ... The children hid the sharpener. Tomorrow is a day off, I'll go look for a sharpener and I won't tear my husband until I sharpen it!



I would like everything to be like people ...



Bake on the middle shelf?

you need a sharp knife

And I cut it with a plastic scraper !!!

Plastic, because I am using a silicone mat).

Well, before doing the same great cuts!

I have a set like this:

I make the cuts white). Yellow turns out no worse)).

Bake on the middle shelf?

I bake almost everything on average with rare exceptions)), and buns too.

Since I bake with convection, I always reduce the baking time by a quarter of the recommended one.

Does convection dry the products? I bake in the usual way ...



Well, I got the first batch. Now I will insert a photo. The photo shows that some of the layers have crumpled from a dull knife. Well, this is also an experience ...

[Nastasya78]

The photo shows that some of the layers have crumpled from a dull knife. Well, this is also an experience ...

Nastasya78, this is most likely unlikely from a knife. Probably the oil was not very thoroughly missed. I "cut" in general with a dough scraper like a hatchet - and nothing sticks together.

Scarecrow, sorry that I got in

Well, you still need to sharpen the knife. But I will lubricate with oil more thoroughly. I did it with a teaspoon, maybe brush it with a brush?



From such frustration, I even forgot to grease with an egg before baking ...

[Anastasia]

Anastasia, and in what place should you get upset? Cool buns came out! And you won't say that you were baked for the first time

Thanks for the kind words. But it is clear that in the center of many buns the drawing seems to be worn out, blurred or something. Not expressive.

[Nastasya78]

Nastasya78, gorgeous buns! Bravo!

Thank you.



Scarecrow, buns are delicious !!! They baked perfectly in 16 minutes! Soft. The brown sugar gave a caramel flavor, combined with butter - just ah! The husband, who does not recognize buns (well, there were only store buns before) made himself a cappuccino with amaretto and is already finishing the second one. The child came from the kindergarten, and at home - a whole pan of buns! Everyone is happy! And at home - cozy, cozy ... Thanks for the recipe and atmosphere! So what if the knives are not sharpened in the house! And thanks to the girls for their help, tips in the absence of the author ...

[Nastasya78]

Nastasya78,

Nothing is overwritten there, everything is perfectly fine. And they should be. Well, with a start. With plushkovym!)))

Thank you!

I still baked some buns today. Tasty

[Anchic]

Anchic,

Anka, you are a teaser. I’m so tired of something: there’s a blockage at work, tomorrow’s matins, I’m going to cook a piece of napkins for him. Instead of buns and other joys, I sculpted paper ballerinas all evening. Oooh ...

[Nata]

Nata, I tried. I have an infirmary at home: first, the adenovirus knocked down my son, then my husband joined him, now my mother too. I decided that I should please them. And it is also convenient to take a bun with you for a snack to work - today I am going to work for congratulations. So I baked it yesterday. Happy you
Ballerinas turned out?

[Anchic]

Anchic,

Yes, ballerinas seem to be quite))). Matins passed - you can exhale)))

Happy March 8! Have a bright spring mood! Love, attention and care of loved ones!

Made according to your recipe.
I did half the dose in case I suddenly didn't like it)))
I did this: I put everything in the bread maker and put it on the "pasta" mode. There the kneading mode is 15 minutes. Kneading without oil. Then she added oil and kneaded again in the same mode. The oil is all absorbed. Then I turned on the "Yeast dough" mode, I have it for 1 hour 25 minutes.
After that, I did everything as in the recipe, starting with cutting.
As a result, out of 500 grams of flour, I got 20 pieces of pies just for a full baking sheet. Taste is just a dump of your head. The dough melts in your mouth, amazing. Baked in the oven at 180 degrees with upper and lower heating elements without ventilation for about 17-18 minutes. The very thing, no more.
Many thanks to the author!

[NB]

NB,

And I do not mind at all!))) Please)).

Natusik, I baked your pies for a very long time and according to the classic recipe from the first page. And today I was going to bake pies, I open the recipe, and there is so much new written that I can't read everything, and what I read is a mess in my head. I'll tell you now, and you correct me if something goes wrong. I will bake with 500 g of Makfa flour. First, I mix it with "dumplings". Then I add yeast and turn on the "dough" program (I have a Panasonic), it first stands, then kneading begins and at the end I add butter. For this amount of flour I add one yolk. It's like that?

[kirch]

kirch,

Everything is correct. Well done. No porridge. The recipe is still the same, but just remember that for autolysis you need to let the mixed flour with liquid stand, and then knead it normally with the addition of fats and yeast. That's all. How you will achieve this is your business, you understand the principle. For our oven, this algorithm is very convenient and fast, you will see for yourself now)). And the result is really better!

Moreover, you can leave a little liquid (a little) and add the yeast in the form of a solution - it will intervene better.

I got it. Thank you

[Scarecrow]

Scarecrow.. with my THANKS for the pies

This is the best pie dough I've ever dealt with! And savory pies and rolls with poppy seeds turned out great! Thank you very much!

[MAKOSHA]

MAKOSHA,

Good health, excellent)))



Nevushka,

I myself have not climbed off this test for so many years.

Hostess, bought a kenwood dream. I baked pies according to this wonderful recipe. Kneaded with handles. I can not anymore. Tell me quickly, how much fat to knead this dough in a mixer (planetary) and at what speed? Thank you

[Nata]

Nata, baked pies according to this recipe in a multicooker today. There is no oven, but I want pies. For the first time she baked pies with pressed yeast and for the first time baked yeast dough in a multicooker. Everything turned out very tasty. But so little gets into the CF. I kneaded it for 500 grams of flour, but for multi and this is a lot, so I put part of the dough in the freezer.

[Olya2017]

Olya2017,

And beautiful! Turned over for baking on the second side?

Yes, I did. The photo shows the second side, which was baked last.

I haven't written thanks for a long time, but I should say thank you again to the author. This is my favorite and almost the only dough recipe. That I just did not bake from it.Bread and challah, Parker buns, and yes, trendy cinnabons. Everything is wonderful. Well, today are soft fluffy pies with apples.


But the cinnabons

This is the best pie dough I've ever dealt with! And savory pies and rolls with poppy seeds turned out great! Thank you very much!

I subscribe to every word!

I'm just glad. Highly. It's nice when your work is appreciated by someone and someone shares your joy.)) This is my only dough recipe for many years. I tried different ones, but I return to it)).

I want to say thank you again .. the dough is wonderful! Today I baked with blueberries, a week ago with cabbage. My whole family is grateful to you.
By the way, for many years now I have been souring cabbage according to your recipe. Today I leavened a couple of kachans. Then I baked pies .. in short, today I remembered you with good words all day.

[Irina]

in short, all day today I remembered you with good words.

Irina, I did everything, Nata, she's like that, that's the way she should be: praise and love, love and praise

I also brought thanks, the pies with meat were good! Not fotala, no, so ate)
Thank you, Scarecrow, my dear friend!