Cabbage pies

Sorry, I didn't say which one - Manitoba.




Oh, you gotta stick your nose into the Metro. Thank you so much!

The Metro now also has flour for pasta, 5 kg each, the price is 430 rubles. if you take one pack and 409 each, if you take 3 packs at once.

I made Easter cakes, but alas - for me the most unfortunate recipe turned out to be, the pies are delicious, but for the Easter cakes it is not that. The family did not appreciate it - I had to throw it away

Natasha, I never tire of thanking you for this wonderful recipe. I made a poppy roll for 500 grams of flour, 80 of them manitoba, added 2 eggs and 100 grams of oil drain. You can eat delicious roll with your lips. Very tasty
All friends ask for pies and rolls.

[Martol]

Martol,

Masha, what exactly did not work out? What was the problem?

Natasha, good afternoon! I baked the pies, they turned out delicious, I wanted to ask you, maybe you know why pies stick to baking paper, regardless of whether I grease it with oil or not.
And I can't get this color, the oven is an ordinary electric Delta with top and bottom heating.

[Natasha]

Natasha! Thank you for molding!
Uryayaya, I got even pies for the first time in my life, and then all "on the face of terrible, kind inside."

The dough, unfortunately, is different - lean and dietary dairy-free. My son and I got to the hospital with a terrible allergy, now here's a dairy-free, egg-free diet.
But at least cabbage is possible, so classic pies - with cabbage!

[Tricia]

Tricia,

Everything has passed and it will pass. I'm talking about a hospital. Nothing. But the pies were good.

Natasha, good afternoon! I baked the pies, they turned out delicious, I wanted to ask you, maybe you know why pies stick to baking paper, regardless of whether I grease it with oil or not.
And I can't get this color, the oven is an ordinary electric Delta with top and bottom heating.

Hello.
Try to buy another paper. I also bought an inexpensive one and it was light, everything stuck to it.
But to the darker paper, nothing stuck thicker.
And now I bought a silicone mat for the size of the baking sheet. Nothing sticks and does not need to be lubricated. Then they wiped it off and everything is used again).
If you grease the pies with an egg, they turn out to be ruddy, but if you dilute them with milk or water, I also have pale ones. And so straight glossy)

[Violin]

Violin, Good day! I also think that it depends on the paper, you need to try to buy another. I have a silicone mat Ikea, but I'm too lazy to use it, and sometimes I forget.

classic pies - with cabbage!

Nastya, what beautiful pies you have! Smart girl, you feed your baby a treat even with the minimum number of permitted products.

[Violin]

Violin, Good day! I also think that it depends on the paper, you need to try to buy another. I have a silicone mat Ikea, but I'm too lazy to use it, and sometimes I forget.

100% paper. I also ran into this, it was the case. Take brown.

I was constantly tormented with Kievsky until I bought good baking paper. The packaging says that it does not stick. So this is heaven and earth compared to the usual, even white, even brown.

Thanks for the recipe! Hell several times already, I really like it. I didn’t get such even ones before and don’t diverge at the seam.

Thanks for the recipe! Hell several times already, I really like it. I didn’t get such even ones before and don’t diverge at the seam.

The beauty)



And now I constantly make rolls from this dough), with cinnamon, with cottage cheese, with raisins. Pets are happy)

[Violin]

Violin,

It is universal. And make rolls and rich bread - whatever.

Oh girls, I have all the jam flowed out, ugly. The dough rose well, the lid on the bread maker was signed. I can't insert a photo from my phone, it was good jam, it was thick. Sadness ka. The paper also stuck, it turned out to be shorter. Teach to bake with jam

I love pies! Adore...

🔗
🔗

You shouldn't love such pies! And I just can't make friends with pies ...

[Nata]

Nata, beautiful pies, lush!
Also today cabbage pies. My husband loves with cabbage, these are his favorites. Velki began to burst, let it go for pies.

[marika33]

marika33,

Same thing, Marin. The most favorite - with cabbage and cabbage went. Sweet - like sugar. Mom raised me.

[Scarecrow]

I love pies! Adore...

ScarecrowWhen I saw THIS crumb, like a car airbag that strangled the cabbage, a scene from a long-forgotten movie appeared from the depths of my memory (watch from 0:20):

swollen crumb ... I can't do that, usually a burrow)

[Nata]

usually burrow)

+1!!

Nata, gorgeous pie !!

Sweet - like sugar.

Yeah, Nata, sweet cabbage, and I grow it myself. I also make a salad, thinly chopped, but with Svan salt, juicy, sweet. Moreover, knowing that absolutely without chemistry. Mmmm. Delicious.

[marika33]

marika33,

I finally can’t be a gardener even once)).



M @ rtochka, eye,

I've heard about it many times, girls, that it seems like there is only one dough, and who has what comes out. I mean the appearance of the product. I think these molding skills are different.

[Nata]

I'm not a gardener even once

Sure sure. I immediately remember that glamorous "bed" with pots of herbs (herbs) ... I had an aesthetic ecstasy, I apologize for the loud words in the topic of pies with cabbage

Nata, the pies are high class. I've never even tried cooking before. Afraid

[Svetlenki]

Svetlenki,

Of all the beds, I have 3 boxes of greenery (boxes, Svetka, not beds! I have a patio town with a plot of 16 acres! No rye!))), Spicy herbs and a bed of cucumbers. Two meters. All. Here I am such a mega-city, yeah. And aesthetics - yes, this is my weakness and my scourge ..))

[Nata]

Of all the beds, I have 3 boxes of greenery (boxes, Svetka, not beds! I have a patio town with a plot of 16 acres! No rye!)))

Well, that's how you can! I had in my mind pots of herbs, beautifully sunk into a bed of decorative sawdust. And now THIS. Lively, juicy, beating with aroma right from the screen.

In short, don't be poor, dear Nata, I am delighted. You not only know how to make pies, but also grow greens, and ... so on on the list

[Scarecrow]

Think it's molding skills different

Scarecrow, fsё you are very sensitive and delicate druh

I've never even tried cooking before. Afraid

Svetlenki, oh, I don’t believe !!! Lenissi !!!

oh, I don’t believe !!! Lenissi !!!

Ches the word, I'm afraid. I have a younger sister in Crimea. She just squeaks from this test from Scarecrow. You have no idea what beauty she is at war. I already have an inferiority complex that I cannot repeat

But I will. It's impossible to look at such pictures and not want to do it. Torture ... by beauty

[Scarecrow]

Scarecrow,
Natul, I bring you a huge, enormous thank you for these pies !!!! The dough is simply divine! I have never eaten this
It’s not the first time I’ve baked pies, but yours hit me on the spot. More precisely dough. The filling was with meat, cabbage and raspberries.

And I really liked this molding. There are no ends without filling, when you bite, bite, but you cannot get to the filling.

In the photo, I didn't take a picture of pies with meat, with raspberries, there is terrible horror. A whole adventure. I formed them as it should, put it down to get upset and after a while decided to see if the shovel would creep out on the bottom. Mom dear! Each pie began to open slightly at the seam! I back up, and he again. As a result, I had to turn them over and all the seams were on top. At least nothing leaked out during baking, but some of the pies opened.
And here's a story with seams I have periodically. And on another test too. Maybe I can't close up? : girl_pardon: Teach, pliz.
I also checked the seams at the pies with meat. In some places they began to open, but there is nothing to flow out there.

[caprice23]

caprice23,

If the meat identity began to open, yes, somewhere the sculpting technique lets you down. Insanely good in the photo!

somewhere the sculpting technique lets you down.

I wish I knew where I was covering them like dumplings with a pigtail.

Insanely good in the photo!

And how I like it! And delicious !!!

[caprice23]

caprice23,

And for different fillings, I just sprinkle them in different ways to distinguish: sesame seeds, poppy seeds, crushed nuts, nigela.

I also close up the seam, but with a certain fanaticism. Then I tuck the ends, stick them together and fasten them to the seam, as if, together with the ends, I again pierce the seam with my fingers.

for different fillings, I just sprinkle them in different ways to distinguish:

Ideally!!




Damn, damn, damn, I close up like the same. What the hell I have. I will still train

[caprice23]

caprice23what handsome men! Smooth, smooth, curvy .... Super!

[Katerina]

Katerina, Thank you! Itself delighted!

And I really like this recipe! Natasha, I can't stop saying thank you so much for him
And yet! And yet! Natasha taught me an ingenious cold method! It's really brilliant! Cold night proofing is now my strong point, my lifesaver! Now I don’t spend a day on pies, I don’t get tired of such work, but on the contrary I enjoy it. Today I kneaded the dough and it costs a night or more in the refrigerator, I am free and I know that I will do it whenever I want! Natochka

Oh, praised, but it's nice to lie)).

I wrote a whole treatise here! And he, he (that is, the telephone) eats up my writing and that's it



Now, as a matter of fact, the last discussions - :) The other day I had to deal with pies on a scale "for the next six months." I fill the freezer with ready-made pies for an adult child, so that in the morning I can defrost it in 20 seconds in the microwave and breakfast would be ready without the participation of specially trained people, that is, Mom. My findings:
1. Instead of a wonderful cushion pressing down the filling, a hole is formed in the pie when we are in a hurry and do not give a good proofing to the already molded pies, rather we put them into the oven. It was only when the pies really grew up that the dough no longer looked smooth, but became fluffy, it clings and even reaches for the film with which we covered the pies. But now we smear it with an egg (or whatever you want), sprinkle with white or black sesame seeds, poppy seeds, a mixture of sesame seeds and sunflower seeds, etc., again we go through the egg, fixing the powder;
2. The edges of the pie are ripped apart with unsweetened fillings when we too generously put filling in them, such as more filling and less dough. As soon as the filling gets on the edge of the dough, the dough seems to get dirty and loses its stickiness. In this case, sometimes it helps to lightly powder the "soiled filling" place with flour. But if the filling is oily, then alas, it will not help. In this case, I take a new ball of dough that is larger than the pie and sculpt the pie in the pie. I don't show such a defective pie to anyone later: it is no less tasty, but ugly.
3. Now I make fruit fillings only by cooking fruit with starch "Apple filling for Chuchelka pies" link is on page 1.

Oh, come on, you girls ...
I went to put the dough. You will seduce anyone into pies.
Especially those who were ready for this debauchery yesterday, but the milk at home ran out

[Ekaterina2]

Ekaterina2,

On the water! Really. Now I do it on water more often. And dough for pies, and dough for pizza, and dough for pancakes. This excessive richness began to interfere with me. I would like to have a viscous dough like a French roll or like fried pies from Soviet childhood (if you make pancakes).

And yet! Natasha taught me an ingenious cold method!

So this dough can also be cold? Great !!!

So, the cabbage pie and the poppy seed roll were safely eaten. The dough is tasty, light. I made half a portion, from 500 grams of flour - 100 grams of whole grain. I had the patience to give an hour for proofing after forming, and there were no voids inside.

[Ekaterina2]

Ekaterina2,

What do I suffer every time with pies? I constantly say to myself - do kulebyaki, klusha, why waste time ?? And I forget every time!))

Super, I like it !! And pie and roll. Everything succeeded. And try it on the water. Recommend.

[Ekaterina2]

So this dough can also be cold?

Yes! If I put it in the refrigerator at night, then in the morning I knead it, because the dough strives to run away. And then either leave to warm up on the desktop - the estimated time is about 2 hours. Or leave it in the refrigerator until the evening, in which case it no longer runs, but in the evening it is imperative to give it a good warmth and rise in a warm place. I use the 40 g dough proofing mode in the oven. The dough is warmed up for 30 minutes at 40 grams and then rests in the turned off oven. Becomes tender and blows bubbles when pressed, squeaks for joy at meeting your beloved mistress



Ekaterina2what a beauty!

[Tanya-Fanya]

Tanya-Fanya, Thank you! I got it.

I suffer every time with pies

It is more convenient to eat pies. But the kulebyaka went off with a bang. And definitely do it faster.

try on the water

In general, I try to bake less, then I eat it!

I am using the "proofing dough 40 g" mode in the oven

I used the proofing mode at 31 degrees. Only the oven was not needed, I just laid it on the table.
A very pleasant dough. And kind of useful, because with whole grain flour, yeah.

what a beauty!

Thank you! It looked really good live.

[Tanya-Fanya]

Yes! If I put it in the refrigerator at night, then in the morning I knead it, because the dough strives to run away

Tanya-Fanya, means to knead and in the refrigerator, not allowing to rise?

[Uliana]

Uliana, exactly! First proofing in the refrigerator.