Cabbage pies

no, with this test the usual ones. large and lush. just not very sweet, but maybe we are used to sweet ...

no, with this test the usual ones. large and lush. just not very sweet, but maybe we are used to sweet ...

This is, indeed, a matter of taste. Well these are rolls. I understand what you mean. I made a bunch with cream filling, and without filling - they are sweetish, but .. just rolls. They are. And with a sweet cream filling - like with cream, you get an independent "dessert".

thanks for the answer. I got it. and with the filling, no matter how much the buns did, it turns out delicious, but not baked from below to the end. that is, baked, but some slimy. everything is fine from above, but from below ...

thanks for the answer. I got it. and with the filling, no matter how much the buns did, it turns out delicious, but not baked from below to the end. that is, baked, but some slimy. everything is fine from above, but from below ...

Well, that's right, they are in the liquid upside down all this time. It's not unbaked, it's just dough soaked in cream.

it's just dough soaked in cream.

so they are and should be! this is the number. and I have sinned against my spirit ... I have already stopped baking them. thanks for opening my eyes.

And I thank you for a wonderful recipe for pies with cabbage! The dough is wonderful! Pies SUPER!

Handsome men! Your health is enormous and do not limit yourself to pies. This dough can be adapted in many different ways.

[Scarecrow]

Scarecrow Natasha, I wanted to ask you, you will know for sure. the recipe is given for 1 kg of flour. if I need to knead the dough by 4 kg, do I need to multiply all the ingredients by 4? I know that when the recipe is increased by 2, the eggs must be reduced by 1. For example, in one serving there are 2 eggs. then there will be 3 eggs in a double portion. What about the rest of the ingredients? (I'm talking about a 4 kg portion)

Multiply everything by 4 except eggs. Put 2-3 eggs for 4 kg of flour and that's enough.

Who are you going to feed in such an amount ?! A regiment of hungry soldiers?

Who are you going to feed in such an amount ?! A regiment of hungry soldiers?

I, too, are tormented by this question ... Why is the first thing that came to mind is a wedding!

I, too, are tormented by this question ... Why is the first thing that came to mind is a wedding!

Anniversary? We'll guess until he answers.

Who are you going to feed in such an amount ?! A regiment of hungry soldiers?

I, too, are tormented by this question ... Why is the first thing that came to mind is a wedding!

but they didn't guess ... the answer is much more prosaic than the questions ... I was just promised a place in the bakery. so I'm getting ready, just in case. well, so as not to fall in one place in the mud ...

but they didn't guess ... the answer is much more prosaic than the questions ... I was just promised a place in the bakery. so I'm getting ready, just in case. well, so as not to fall in one place in the mud ...

That is, will you train? Or how can you treat?

Someone wrote to me (like on another forum) that they launched my pies in a cafe. The products are expensive, but very tasty, the customers are extremely satisfied. The butter was replaced with margarine. So I was really surprised.

Scarecrow, yesterday I sculpted your pies, with an egg and green onions. I sculpted and remembered you, you did not accidentally hiccup, what kind of smooth and pretty they turn out, thanks for this method of sculpting

Yesterday I hiccuped at least because of the nutmeg. So because of you too, it turns out.

Should hiccup every other day from our family: with onions and eggs, cabbage, poppy seeds, cottage cheese. Well, what is in the house. The neighbors look at me strangely - we constantly smell of baked goods - haven't they opened a mini bakery? And I bake pies and rolls according to your recipe, Chuchelka, every other day, sometimes more often, I really do half a kilo of flour, sometimes with margarine. So I was afraid of dough before, but yours always works out, and the pies are beautiful and tasty !! Thank you for teaching !!!

That is, will you train? Or how can you treat?

Someone wrote to me (like on another forum) that they launched my pies in a cafe. The products are expensive, but very tasty, the customers are extremely satisfied. The butter was replaced with margarine. So I was really surprised.

ha, I'm not exercising, I'm looking for recipes. That is, I am roughly estimating that it will be possible to bake. so that it was tasty and not expensive.
in general, I also changed butter for margarine. but in order not to be completely ashamed, I will say in my own defense that margarine with a creamy taste and even better than butter. and I’ll become completely insolent: I’m already preparing the cream on it.

Come in who doesn’t know how. Suddenly you will like it and then, confidently and skillfully sculpting another cake, remember to yourself: "Thank you Chuchelka ...", and at this time I will hiccup ..

Well, hiccups (out of curiosity)?

I am doing them now once again, and when my daughter asked what I was doing, she answered "Pies are empty who wants to to learn. "My daughter looked at me in shock and asked:
- Who called them that?

There is one such expert on sonorous names ...

Ik ....

Scarecrow, thank you: flowers: She taught how to make pies, so she taught me On Monday I made it for the first time - VERY tasty. Yesterday I baked it again, with cabbage and apples. Everyone praised me, my husband, in general, is like a cat walking around sour cream. Thank you.
The question is about the filling of apples, that it came out yesterday from me, although the apples were juicy, I rubbed them on a coarse grater. What did you do wrong?

Most likely, the apples were combined with sugar in advance. Apples give juice immediately. It is necessary right in the pie when packing - put the filling and pour sugar.

Most likely, the apples were combined with sugar in advance. Apples give juice immediately. It is necessary right in the pie when packing - put the filling and pour sugar.

So I did it, that is, I poured sugar into the pie + apples. So I was surprised that everything flowed out. But it was delicious. Yesterday I already unsealed Easter cake recipes, I'm preparing for Easter

I haven't made this dough for a long time (two or three weeks). Today I have done and received a "high", I can not find another word to convey what I experienced. The dough is just silk. It's a pleasure to work with him. While I was sculpting pies, I received a relaxation session. And then for several days already, like a driven horse. I baked pies with cherries. Delicious!

[Scarecrows]

Pies from Scarecrows just incomparable! I did it more than once, I did not always follow the technology with the addition of oil, but I listened to the advice (and was not too lazy to do it as expected) and it turned out super! Stacked pies like "Siamese twins" to save space. Made 2 rates. It's a pleasure to work with him!
This is the best dough - moderately rich, soft and versatile!
I also made cheesecakes.

Thanks for the recipe!

God, what rolls. Today we opened the motorcycle season and I just crawled out of the bathroom and is ready to eat the monitor. I want to eat badly.

God, what rolls.

Nope, these are not rolls, but cabbage pies. Take any!

girls, I really liked this dough))) while reading, making plans for tomorrow.

question: what is leaven? tell ...

A whole huge section on this forum is devoted to leaven. It's hard to put it in a nutshell: it is a natural substitute for store-bought yeast. T. n. wild yeast.

Chuchelka, thanks))) Found as many as 2 great topics

I put the dough in the HP, I'm waiting for the kada to knead. I really liked your recipe, I could not pass by

I hope to borrow pies today)))

At first I thought that a desperate woman was kneading pies at half past six in the morning! And only then I thought of looking at the location.

In general, I made pies.
Scarecrow, the dough is amazing.

I am not on friendly terms with the dough and therefore I was looking for a recipe that I would like (because I ate delicious tests). And I found it!

Great pies turned out I did not expect. Because the egg was not added to the kneading, the dough turned out to be harsh. I read that if you don't add eggs, then you need to add 70 ml of liquid, and I didn't even add it. But even so, it turned out to be a very, very melting baking. It was melting that I needed.

My child, 4 years old, helped to make pies with cabbage, but said that he would not eat. And then she softened and said: "I thought it would be tasteless"

Thank you very much for the recipe. Although I tried only 3-4 recipes for yeast dough, but this one is the most

I did half, I did not grease it with an egg (this is already the cost of skill, I will master it next time)

Another thing I checked out in this thread:
- dough kneading scheme (in dumplings mode). Which shortens the cooking time by 1 hour.
- explanations of why fat should be put after kneading (without detailed details, I always go past warnings), moreover, it takes 10 minutes: the dough is kneaded in dumplings for 10 minutes, then I put the plum. butter (we also produce it with the addition of rast, so there is no point in adding rast separately), and then the dough comes out.
- why not add an egg
- put butter soft (or you can cover the bucket with foil).
- the dough must be allowed to distance
- the pies must be baked at a high temperature (so as not to dry out - I did not know before).
- If necessary, sprinkle with water and quickly cover with a towel.

in general, it was worth overpowering all 29 pages))) These are all pictures! did not give me peace ... I wanted to read everything in order to learn tricks and so that there were also such pies

I will post pictures like a thread in other times, because the pies at mnu, due to some dryness of the dough, did not turn out to be fountain (they looked cracked, and the seams parted from the wet filling). But if it's hot, I don't pay much attention to appearance - the main thing is to taste good! and how it looks is a matter of time (in the sense, over time I will master the beautiful shapes and colors from the egg coating)))

By the way, I tried to stew cabbage with milk. Delicious. The liquid remaining in the cauldron from the extinguishing was used for the second portion of the dough.

Still, I like it better, kada you make frying from grated carrots and onions, and then stew cabbage with it - a more intense taste.

A very sensible report on the work done.

The liquid in the filling should be gone. I mean, evaporate. Judging by the fact that liquid remained in the cauldron, the cabbage was too wet.

And the rest - you yourself perfectly figured it out without prompts. And even where small mistakes are made - too. It's better to get your hands on the making of dough, sculpting products. And that's all.

PS: the moderators also removed most of our chatter. There were many more pages.

The liquid in the filling should be gone. I mean, evaporate. Judging by the fact that liquid remained in the cauldron, the cabbage was too wet.

OK, thanks. I was afraid to overexpose - for the first time I stewed with milk)))

It's better to get your hands on the making of dough, sculpting products. And that's all.

the main thing is that the recipe was suitable even for a beginner. Tada and you can fill your hand. Since I succeeded the first time - the meaning

And sometimes I remember some kind of infe, and her already bye-bye, and the trace is gone

here, too, like a flame with a flame, and you can find a lot of useful information. Without her, I wouldn't have had such a delicious dough.

Here are what we got today: with onions and eggs)))

Scarecrow, thanks again for the recipe

this time, by adding liquid instead of an egg, the dough turned out just like in your pictures. My daughter gladly sculpted it, too, although she eats current with potato filling.



at the end she also greased the pies with an egg. And why, by the way, mix it with water?

in the end, she greased the pies with an egg. And why, by the way, mix it with water?

It becomes more fluid, lubricates better, does not bake instantly on the surface with the formation of cracks, but retains the properties of giving color.

[Scarecrow!]

Scarecrow! your dough is wonderful!
the truth is not pies at all, but just buns, but the dough is ... I fell in love with it. I even mixed fat with some flour - SUPER!
But of course I reduced the yeast by a third - it turned out great.
Thanks for the recipe!
There will be no photo - there is nothing to take

Our favorite pies are with green onions. Vegetable stalls now have onions that smell like onions, not grass and plastic. Dear, the infection, the bunches are skinny ... Well, okay, the season is enough to open, and by the beginning of June, onions will appear on the market - local, juicy ... there until the end of summer I will bake pies often and in large quantities ... The simplest and a cheap way in the summer to feed guests to the dump I had everything with pies, it happened - tea, and compote, and beer, and vodka, and wine, and champagne

I put the dough on 600 grams of flour. in total - 22 pieces with green onions and an egg, 14 pieces with apples, 7 pieces of buns.
Thanks for the recipe again !!!! one of the favorite options for pie dough

Three liters of balm for my soul. Yesterday I practiced with rye bread, I can't get to the pies. But today I will lay out rye, probably.

Can you have a recipe for filling with green onions?

I already spoke somewhere, I don't remember - if anything, I will repeat myself. kind of like everyone else, but not like everyone else ...

chop green onions (or trim with scissors), salt and ceiling... and add finely chopped boiled eggs. I really love it when there are quite a lot of eggs, and that they are rustic, slippery, tasty and with bright yolks .... Fenya is that you need to have a ceiling. if the onion is tender and thin, then literally poke it several times with a crush, if it is a dense baton, suppress it from the heart. the onion shrinks (i.e., there is no such strong shrinkage of the filling in the pie), the filling becomes softer and juicier. And it doesn't matter which onion - thin and soft or dense, thick and crunchy - will be equally tasty.

And I cut the onion with a knife, then quickly fry it in butter over high heat, put it in a bowl, cool it and add salt, pepper, eggs (3 eggs per bunch of onions). You can just chop the onion, dry it and mix with boiled eggs, salt and pepper.

[HERE]

Pies with cabbage and egg-onions are my most-most-most-favorite ones ... Now the thought came to my mind, what if I can prepare green onions for the winter? Cut and freeze? Let it "soften" after defrosting, anyway I fry it a little too ... Huh?

Let's discuss this in order not to flood HERE.

By the way, I don't stew or fry green onions in pies. I just salt it a little, then crush it with a crush until soft, add softened butter, and eggs. It is also good to add dill and very tasty, if you also add tarragon (tarragon.)
This is what my mother and grandmother always did.
Anger and sharpness after baking does not remain in it at all. Maybe someone will come in handy.

Elenka69
hurray, I'm not the only one onions!

Elenka69
hurray, I'm not the only one onions!

Sisteraaa!

Elenka69
hurray, I'm not the only one onions!

My mother used to crush green onions with a crush when he was already strong, from her garden. And what we buy in the store is so delicate.

[lega]

lega
Yes, the onion, in general, is not crumpled so that it softens, but so that it "does not bristle and the rings do not roll away." I am figuratively expressing this.

Yesterday I baked pies according to your recipe. She divided everything by 3. She only laid the whole egg. The pies turned out superb, only they stuck to the paper, and they had to be torn off along with the bottom of the pie. Photo insert failed


Thanks for the tip and recipe.

Yesterday I baked pies according to your recipe. She divided everything by 3. She only laid the whole egg. The pies turned out superb, only they stuck to the paper, and they had to be torn off along with the bottom of the pie. Photo insert failed

You got some bad baking paper. Replace and everything will be OK.
You are well done.it turned out very well, albeit with paper.

[Scarecrow]

Scarecrow
Now I'm going to make pies according to your recipe. They look too delicious and they say soooo delicious about them
I have a question for Panasonjki's 1/2 cup sugar recipe?

[Scarecrow]

Scarecrow
Now I'm going to make pies according to your recipe. Painfully delicious
I have a question for Panasonjki's 1/2 cup sugar recipe?

Standard 240 (250) ml