Cabbage pies

[eye]

eye,

I'll come to you, and you will bake some pies ... I dream ..))

[Scarecrow]

Scarecrow, aha, come, bake ... grab the current samovar ... and twigs ... these ... juniper ...

Apyat for two think
And they forgot about the cat

[Katko]

Katko,

Or here kitty-kitty !! I will come to you, and you give me ryyyyybyyyyy ...))) This is what I also dream of)).

[Nata]

Nata, Natashken, yes, there are two fish marazilki, fsyakay, here I learned a smelt from a specialist to salt saladka right now, I got it, come to the topic of the ambassador, I'll pack it))



And I dream ... you will bake rye bread for me in the Talyan oven ... and you will fry it on that cast iron

Myavu

[Katko]

Katko,

Or here kitty-kitty !! I will come to you, and you give me ryyyyybyyyyy ...))) This is what I also dream of)).

Nata, Natashken, yes, there are two fish marazilki, fsyakay, here I learned a smelt from a specialist to salt saladka right now, I got it, come to the topic of the ambassador, I'll pack))



And I dream ... you will bake rye bread for me in a Talyan oven ... and you will fry it on that cast iron

Myavu

and now break me!

and now break me!

Tyk-s, in short, put it aside, tear it up, all to me. At least I have where to expand you!)) And where to plump. And generally speaking!!!)))

Tyk-s, in short, put it aside, tear it up, all to me. At least I have where to expand you!)) And where to plump. And generally speaking!!!)))

ABOUT! The Queen Mother rolled out the regulations:
item 1 .: expand!
p.2 .: plump
item 3 .: miscellaneous

I'm hatching !!!
Katyon, you hear, they are waiting for us in the Tula wilderness !!! we SHISLIVIIIIIIIIIIIIIIIIII !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Ahha

Natasha, have you tried freezing this dough? Is it possible? And then how to defrost correctly? Sometimes I will not calculate the filling. And in general, it is convenient when there is a semi-finished product.

Not my day today, oh not mine at all. The first time I made the dough, took it out of the bread machine, wondered why it was so dense, not airy as usual. And I remembered that yeast, you dastard, did not put
She made a big pie out of this dough; I put the dough down again. I put the yeast, but not from a red bag, but from a white one. And there yeast is the one that you first need to dissolve, and then add to the dough, respectively, part of the yeast remained grains. I baked pies, but I'm not sure about their taste

[Natochka]

Natochkathanks for the dough !!
I have never baked sausages in it, and now you can't come off!
Already 4 times in 2 weeks. True, half a portion)))
The family is happy, no words!
And it is convenient for a son to go to school for a snack, and he cannot refuse such a thing, like sandwiches

The dough is not troublesome, light, fast.

I put 100 grams of whole grain flour. Luxurious yeast 18-20 grams, they raise great!

[Nata]

Nata, Scarecrow, many thanks for the recipe and even more special thanks for the technology of sculpting pies. Made with rice, eggs and onions filling. These are the beauties!

[night_furia]

night_furia,

And really handsome! Perfect!

I bring my thanks. Today I baked pies for the first time. Nakosyachila, of course. I kneaded the dough with my hands and could not properly knead the butter, this affected the appearance, so I don’t show the photos yet, but it didn’t affect the taste at all. This is VERY VERY TASTY. Thank you very much. Children began to issue applications for the following fillings. THANK YOU!

[Hvesya]

Hvesya,

Congratulations. Sincerely and from the heart. Mom and the pies are incredibly home-made. That is how it should be. It will get better and better.

[Nata]

Nata, Thank you. I bake, but not often, unfortunately, time is catastrophically short. But our forum really inspires me, even in my unloved bread maker I started to bake again.All thanks to you, those who find time, share their secrets with us. Thank you.

[Scarecrow]

ScarecrowWell, here's my second experience, kneading half a portion of the dough in a bread maker. My daughter smeared with yolk, VERY TASTY.




I don't have time to lay out beautifully, everything is eaten instantly, I swore, Let me take a picture at least

[Hvesya]

Hvesya,

Gorgeous! You are smart! Of course, they try to eat faster)). I would also try))).

Nata, hello.
Today I baked pies from your recipe, mixed in HP on dumplings. For the first time, I put all the ingredients together at once. In an hour, the dough rose.
But what I didn’t like or didn’t work out: it didn’t stretch at all (when I directed the ends to the center, the dough was torn, and even during the proofing, the entire top scar broke out (I didn’t tuck the ends in these).
I took half a portion from the recipe, why I don't understand why.
The pies are very tasty, they turned out lush. But only ugly ones (

[Galina]

Galina, while there is no mistress, I dare to assume that you have good, dry flour, it should be less than in the recipe, then the dough will be more elastic. I did not immediately understand this either, but it helped me.

[Galina]

Galina, while there is no mistress, I dare to assume that you have good, dry flour, it should be less than in the recipe, then the dough will be more elastic. I did not immediately understand this either, but it helped me.

So I also thought as if there was not enough liquid. Flour may really have absorbed a lot)

[Violin]

Violin,

Yes, the dough should be practically sticky, soft. Then it is very elastic. Plus one more thing. For kneading, everything was put together, and fats, as you know, prevent flour from swelling. So even with a lack of fluid, it could have affected this way. Gluten chains are poorly formed in the presence of fats, that is, the very elasticity of the dough.

Loose seams can be for several reasons. The first and the simplest is your sculpting method: how tightly and carefully you hold these edges together. The second reason is poor oil mixing. With insufficient stirring in the dough, butter gives a light greasy film, which prevents the pieces of dough from sticking well.

The most wonderful dough at work - take and sculpt what you want. Nothing ever falls apart, nothing sticks to your hands. I don't know what can be done to ruin such a good dough recipe.

[Pie dough cake]

I do everything in the world with variations on this test. Today I made training cakes. Dough in KhP, proofing in paper tins, baking in the oven. Insanely tasty and insanely beautiful, fibrous crumb. It's just weightless on the hand. Half serving ingredients.
.
.
.
Pie dough cake (dough - HP Panasonic, baking - oven):


Wheat flour VS 500 g (of which 420 g of Extra flour and 80 g of Manitoba)
Milk quite warm 250 gr
Dry yeast Saf-moment for baking 2h. l.
Salt 1 tsp
Sugar 100gr
Butter 100 gr
Well pressed fat cottage cheese (not wet) -100g
Yolk 2 pcs. or one small egg (C2)
Dark raisins, candied fruits - 1 glass (full dispenser).

Pour milk into a bucket of HP and add yeast. Give them 10 minutes to wet and wake up. Then there yolk, cottage cheese, butter, sugar, flour and salt on top. "Dough with raisins" mode. Kneading starts - evaluate the dough. I needed to add a couple tablespoons of water. The moisture content of flour and cottage cheese - things are very fickle, you have to control.
After the stove beeps, divide it into the required number of cakes, arrange it in craft paper tins. It is better to bake in them. The crumb is the most delicate, it perfectly clings to the paper walls and does not sag when it cools. Proof for about 1 hour 20 minutes in a warm place (in the oven with a mug of boiling water). Baking on the mode of lower-upper teng, 180g at first 15-20 minutes, then 170 until a good color and check for a dry skewer. The baking speed will also depend on the size of your molds. At the end, you can make the temperature 160 degrees for 5 minutes and turn on the convection.
This will dry and make the crust denser so that it does not sag when it cools and under the decorations. All.
🔗
🔗
🔗

Natus, well, I'm with pies. I really liked the dough, I kneaded it in a bread maker. Everything turned out very well! Did half the portion, I kiss a lot)
Thank you, dear, for such wonderful pies !!!

Pancake makers are Pskov ceramics, thanks to Lenochka Alba I have them!

Probably I'll be tempted by pies tomorrow.

[Rick]

Rick,

Nice, beautiful. HP is a brilliant invention after all ...

PS: And the pancake maker is beautiful.

What is Manitoba in a recipe? Google only gives out immigration to Canada.

[Rick]

Rick,

Nice, beautiful. HP is a brilliant invention after all ...

PS: And the pancake maker is beautiful.

Yeah. Thank you!
I also have such an oven

Natus, well, I'm with pies.

who eats pies for the night?

who eats pies for the night?

Ya! So what?

What is Manitoba in a recipe? Google only gives out immigration to Canada.

Flour. It was named after the name of the province in Canada. Flour with the highest protein content. It is often used for festive baked goods with a lot of inclusions (raisins, candied fruits, nuts) and muffins.



If it is not there - well, it's not scary. We make VS out of ordinary good flour.

[Natasha]

Natasha, after 6 years I discovered that your recipe for pies is almost exactly the same as my grandma's family recipe for pies ...

(The difference is one egg!) She is no longer with me and there is nowhere to get the most delicious pies in the world, but here your recipe and pies look the same as in my childhood. I'm sitting, damn it, roaring like an idiot over your recipe ...
Today, for some reason, I especially acutely feel how I miss my granny and how I miss her, but here such a hello, as if from her, in your pies. I even took my culinary notebook and checked the recipe written down from my grandmother's words. And yeast in warm milk, and 500 ml, and 1 kg of flour, and butter, stir in last ... Wow ...
I still can't make up my mind on these pies, I'm afraid that there will be "not like that".

I still can't make up my mind on these pies, I'm afraid that there will be "not like that".

Nastya, make up your mind! Everything will work out! I did it the first time, Natasha explains everything very well.

[Tricia]

Tricia,

So this is a sign. If you remember her like that today, you came across "her" recipe - then peki. With a light soul, warmth and love. With the memory of her. Everything will work out.

[Tricia]

Tricia, Anastasia, this time I added a second egg, so I liked the dough even more!
^{True, on the advice of experienced people, I also splashed 2 tbsp of vodka. l. and indulged in autolysis)))}
Wonderful recipe!

I do everything in the world with variations on this test. Today I made training cakes.

Nata, how can you replace cottage cheese in a cake recipe? There is curd cheese, yogurt, fermented baked milk.

[Skazi]

Skazi,

Complete with cottage cheese. Yogurt and fermented baked milk - in no way. Very liquid foods of a different type. Or you can remove the cottage cheese altogether and take the "bare" pie dough. Only slightly adjust the liquid upwards during kneading: add a little oil, eggs or just some water.

[Scarecrow]

Scarecrow, Thank you! I rushed to sculpt Easter cakes

[Violin]

Violin,

Yes, the dough should be practically sticky, soft. Then it is very elastic. Plus one more thing. For kneading, everything was put together, and fats, as you know, prevent flour from swelling. So even with a lack of fluid, it could have affected this way. Gluten chains are poorly formed in the presence of fats, that is, the very elasticity of the dough.

Broken seams can be for several reasons. The first and simplest is your sculpting method: how tightly and carefully you hold these edges together. The second reason is poor oil mixing. With insufficient stirring in the dough, butter gives a light greasy film, which prevents the pieces of dough from sticking well.

I will try to put less flour next time.




Girls, what brand of flour do you take?



I have Podgorenskaya bakery, sun

Girls, what brand of flour do you take?

I take in METRO their Fine Life brand, brownish pack, top grade.

I have makfa

Thank you



Nata, tomorrow I want to train Easter cake))).
Tell me how is it for proofing with a mug of boiling water?
Heat the oven first, put the molds and pour boiling water into a mug next to it?

Baked Easter cakes. Everything worked out! Flour put 470 grams and also added a little water.
Thank you!

[Violin]

Violin,

I didn't have time to say. No, do not heat the oven. It's just that the oven is a large and at the same time sealed space. If you put a mug of boiling water (liter) there, then it will be warm and humid. Spam it for proving and proving. Bakers often use an oven or microwave for this.

[Violin]

Violin,

I didn't have time to say. No, do not heat the oven. It's just that the oven is a large and at the same time sealed space. If you put a mug of boiling water (liter) there, then it will be warm and humid. Spam it for proving and proving. Bakers often use an oven or microwave for this.

Thanks I'll know.

[Pie dough cake]

Pie dough cake (dough - HP Panasonic, baking - oven):


Wheat flour VS 500 g (of which 420 g of Extra flour and 80 g of Manitoba)
Milk quite warm 250 gr
Dry yeast Saf-moment for baking 2h. l.
Salt 1 tsp
Sugar 100gr
Butter 100 gr
Well pressed fat cottage cheese (not wet) -100g
Yolk 2 pcs. or one small egg (C2)
Dark raisins, candied fruits - 1 glass (full dispenser).

Pour milk into a bucket of HP and add yeast. Give them 10 minutes to wet and wake up. Then there yolk, cottage cheese, butter, sugar, flour and salt on top. "Dough with raisins" mode. Kneading starts - evaluate the dough. I needed to add a couple tablespoons of water. The moisture content of flour and cottage cheese - things are very fickle, you have to control.
After the stove beeps, divide it into the required number of cakes, put it in craft paper tins. It is better to bake in them. The crumb is the most delicate, it clings perfectly to the paper walls and does not sag when it cools. Proof for about 1 hour 20 minutes in a warm place (in the oven with a mug of boiling water). Baking on the mode of the lower-upper teng, 180g at first 15-20 minutes, then 170 until a good color and check for a dry skewer. The baking speed will also depend on the size of your molds. At the end, you can make the temperature 160 degrees for 5 minutes and turn on the convection.
This will dry and make the crust denser so that it does not sag when it cools and under the decorations.

This is in HP. The crust only had to be set light, but I forgot. A lot of muffins, baked strongly. This is a roll with 250 g of flour! And added saffron tincture.

[Natasha]

Natashawhere do you buy such flour?

[Cook]

Cook,

Ol, what? Extras are in almost any store (like Pyaterochka, for example). Manitoba is in the Globe, in the Metro, on the Ozone.