Cabbage pies

Thank you so much! I will try!

[Scarecrow]

Scarecrow, our dear! So I got to your test! Wonderful. Only I did with my small alterations
The oil is slightly smaller, and the milk is more (low-fat). And embryos with bran sprinkled. It is necessary that this yummy is also useful
And I made your filling too. The other day in some Temko I read about the liver ... The most awesome yummy! It smells so that you can lose consciousness! My husband thrashed the baking sheet! And I remember hearing from him: "Don't cook the liver! Well, I don't like it !!" So I found a way out how to slip it to him. She's so useful! Thank you very much!
I will also cook pate for him. You wrote that you need more butter in the pate (in my case, it will be completely fat-free, I cook almost everything with it, even baked goods) and grind it a couple more times. Well, this is me with a submersible blender!

A blender can and should be. It turns out to be the perfect consistency.

[Scarecrow]

Scarecrow, our dear! So I got to your test! Wonderful. Only I did with my small alterations
The oil is slightly smaller, and the milk is more (low-fat). And embryos with bran sprinkled. It is necessary that this yummy is also useful
And I made your filling too. The other day in some Temko I read about the liver ... The most awesome yummy! It smells so that you can lose consciousness! My husband thrashed the baking sheet! And I remember hearing from him: "Don't cook the liver! Well, I don't like it !!" So I found a way out how to slip it to him. She's so useful! Thank you very much!
I will also cook pate for him. You wrote that you need more butter in the pate (in my case, it will be completely fat-free, I cook almost everything with it, even baked goods) and grind it a couple more times. Well, this is me with a submersible blender!

Darling, can you tell us more about your filling? My daughter doesn't eat liver under any sauce, but what if she will eat this?

The scarecrow wrote in some Temko the other day. 1 part liver, 1 part vegetables (carrots and onions). There should be more carrots. Put out in butter over low heat (do not fry!) Until soft. First the liver, then add the vegetables. Then pass it all through a meat grinder. I chopped it in a combine. And you're done! Well, I also added salt and pepper, of course. If she wrote something wrong, Nata will correct it! Yummy!

I would like to find where I wrote all this. Salt the liver and vegetables, cover and simmer. there will be juice and good, then the pate will turn out dry. And the filling too.

I found it!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18396.0

["cold dough"]

Girls, and this is the third time in a row I bake these pies from "cold dough" ! That is, I knead the dough overnight and hide it in the refrigerator until morning (or vice versa from morning until evening), then cut the dough into pies, give proofing and bake (well, in general, everything is according to the recipe). Just for me "cold dough"-A wonderful kick to the action! I'll put it on in the evening, and in the morning I don't want to, but bakes!

[Scarecrow]

Scarecrow, Mila007, girls! Thank you so much for the recipe.

How long can this dough be stored in the fridge and freezer?

[mvg]

mvg
In the freezer for a long time ... very long! I had it for 3-4 months, I read somewhere that yeast dough can be stored in the freezer for up to six months. But in the refrigerator, I think that more than 12 hours is not worth it. When I start up "cold dough" pies, I keep it in the refrigerator for 10-12 hours, I haven't tried it again ...

[Scarecrow]

Scarecrow, what delicious pies according to your recipe !!!! (made with liver filling)

And of course, a huge THANKS for MK for forming pies, I have never made neat pies, and now I am proud of myself

[Scarecrow]

ScarecrowThank you very much for the recipe! For the umpteenth time I bake pies exactly according to your recipe, and now I will always bake the best dough!
Here, she finally captured my pies

GORGEOUS !!!! I've never gotten such delicious pies in my life!
THANKS VERY MUCH FOR THE RECIPE !!!!

[Natasha]

Natasha, but I probably did not come to you with thanks for your cabbage pies. I am getting better. The pies are super awesome! And your MK has no price at all! Everything turned out to be easier than one might think.
PySy Internet was not a week, baked according to your book. And how pleasant it is to hold it in your hands! Either you read the story - the mood rises, then the recipe you implement - and also joy! Thank you our Scarecrow

How pleased I am - no words. For all. And for the pies and for the book.

Scarecrow, but where can I get the book !?

Scarecrow, but where can I get the book !?

I have to order in a personal.

Good evening! Seeing such a miracle - pies - I wanted to bake too, especially since I recently bought a bread maker. But you can see the test modes are different for everyone, Chuchelka, please tell me what I did wrong. I took half of the norm, in a bread maker - it kneaded for 5 minutes, then 5 minutes - sucks, then 20 minutes - hanging and then an hour to raise. I added fat 15 minutes before the end of kneading. But 20 minutes before the end of the rise, I saw that there was a lot of oil around the edges of the dough and switched on the dough making program again.

Thank you very much, it turned out just super. I took into account all the recommendations (add butter at the end, do not melt it to a liquid state, cover the bucket with a paper towel). I kneaded dumplings without oil in the mode, and again, in the same mode, adding oil. The dough is the most tender, it is a little sweet for my husband, but it is just right for me (I took a minimum of sugar).
Made a big fish pie


and pies with cabbage

Thank you so much. Despite the temporary difficulties, the pies turned out to be wonderful. Next time I will try on the dumplings mode 2 times. But I have it lasts 14 minutes - not a little?

[Katena]

Good evening! Seeing such a miracle - pies - I wanted to bake too, especially since I recently acquired a bread maker. But you can see the test modes are different for everyone, Chuchelka, please tell me what I did wrong. I took half of the norm, in a bread maker - it kneaded for 5 minutes, then 5 minutes - sucks, then 20 minutes - hanging and then an hour to raise. I added fat 15 minutes before the end of kneading. But 20 minutes before the end of the rise, I saw that there was a lot of oil around the edges of the dough and switched on the dough making program again.

In my opinion, there are no special errors. There just wasn't enough time to mix in the oil. It is necessary to mix everything well (in Panasonic the dumplings program takes 20 minutes), then add oil and mix well. It is not necessary to run the entire program inside and out. Sometimes it is enough for me to run the program once. if I gape and do not add oil on time, there is not enough time for good intervention, I can set the program a second time, but I do not run it all out, but just until complete intervention and turn it off. That is, you have to mix everything. Then 1 hour of rest and cutting. Let her see what the oil came out - God bless him. When people manually mix it there is also not perfectly perfect, but that's okay. There was no need to start all over again after proofing, just cut it and that's it.
Katena

In my opinion, everything turned out perfect! Keep it up.

We were visiting on Sunday. The hostess there is one of the women that any man dreams of - in terms of housekeeping. She always has cleanliness and order, for breakfast lunch and dinner, three courses each, dessert and compote. And, of course, pies in such a house are baked at least once a week. We just got on these same pies, including those with cabbage.What can I say ?! Those pies were no match for my cabbage pies, cooked according to your, Chuchelka, recipe! Neither in appearance nor in taste. Even though I baked pies for the first time in my life! Thank you Natasha!
We must bake them a second time and invite guests.

[Beanbag]

Beanbagmodesty itself Straight like me

[Scarecrow]

ScarecrowThank you very much for the recipe!
I haven't baked pies for a long time. And then I came across your recipe. My family also respects the cabbage in the filling the most.
I decided to make half a portion, copied the recipe onto a piece of paper, immediately counted everything in half, but in the middle of the process I thought about it and wrote on as it is. In general, I suspected a trick when I poured 150 g of melted butter into a bowl of dough (I don’t have HP, I kneaded it by hand), began to knead it and somehow it didn’t fit in my head how to combine this "lake" and this "island", the glance fell on a measuring cup with prepared 50 ml of rast oil and then it dawned on me! I took the oils as a portion! In general, I merged some of the oil, halved the vegetable, corrected the situation. But I realized that I gave the sacher dofig, also as a serving. In general, I had to urgently change plans for the filling and make the pies sweet. So half of the pies I have with cottage cheese + raisins, half with poppy seeds. Delicious! The dough is the most tender!
Only in the dough I gave not an egg, but only the yolk. How many times have I already tried to make every dough, but always, if there is protein in the dough, then the next day the pies become drier inside, the dough itself is. When there is no protein, the same soft and tender structure remains.
The dough was suitable for me for 2 and a half hours, I just had no time to do it before, it grew by 3 times. The dough is very good and pleasant to work with, I do the same for donuts, working with it is a pleasure. And a special thank you for the method of forming pies - it really simplifies and speeds up the process, plus, besides, the pies are all the same and neat in shape.
Well, she seemed to say everything. Sorry for the many letters, I like to report in detail.
Auto RU -



This is half a serving. One piece apparently pulled the ends hard when I did it, so it cracked a little and the curd with raisins looked out.

[Beanbag]

Beanbagmodesty itself Straight like me

Well, you can't praise yourself ... as they say

How many times have I already tried to make every dough, but always, if there is protein in the dough, then the next day the pies become drier inside, the dough itself is. When there is no protein, the same soft and tender structure remains.

Lozja, I had a couple of pies until the fourth day, and the soft, soft ones remained, as immediately after baking. There was an egg in the dough, as it should be according to the recipe.

[Lozja]

Lozja

"I recognize my brother Kolya." In the same way, I forget half of the ingredients, I forget to halve half of the recipe, and it seems like nothing yet: no one got poisoned, everyone seems to like it.

[Lozja]

Lozja

"I recognize my brother Kolya." In the same way, I forget half of the ingredients, I forget to halve half of the recipe, and it seems like nothing yet: no one got poisoned, everyone seems to like it.

Just about, and I banged a bunch of sugar, but the dough I would not say that it came out too sweet, probably, and would have gone with cabbage.

Lozja, I had a couple of pies until the fourth day, and the soft, soft ones remained, as immediately after baking. There was an egg in the dough, as it should be according to the recipe.

That then I, probably, all the recipes did not come across those. Next time I pledge to do with a whole egg. We'll see.

Chuchelka, if anything, all the more Thank you!

Lozja, I had a couple of pies until the fourth day, and the soft, soft ones remained, as immediately after baking. Excellent !.

People are lucky to save 4 days. As a rule, I make Natasha's pies a double portion (while the 1st batch is baking, the second batch is already ready for molding), but the pies are only enough for a day or night-morning and they are eaten (mostly) in one person

and they are eaten (mostly) in one person

Interesting in whose ?!

The one who took your work from Mashenka. He has two stomachs since birth.

I baked these pies today, I was just stunned! I haven't tried such tasty food, the dough melts in your mouth, but one thing is bad - the pies are eaten instantly, you don't have time to look back

baked again today, half with apples, half with cabbage, all that is left


this time I covered the bucket not with a towel, but with cling film, so it's even better

homemade are delighted with the pies, I am from the fact that I finally found the perfect recipe for myself, thank you very much again

[Katena]

but one thing is bad - the pies are eaten instantly, you don't have time to look back

I see. This is such a problem - horror!

Katena, but good in the photo, good! Congratulations. With excellent results.

The first time I made pies. Indeed, during baking, they greatly increased, and it turned out that the filling (cabbage) is almost invisible. What have I done wrong?

What have I done wrong?

We put in a little filling!

When I sculpted, it seemed that there were a lot of fillings, the pies were pinched with difficulty, the filling interfered with, and baked, there was almost no filling!

[Scarecrows]

When I sculpted, it seemed that there were a lot of fillings, the pies were pinched with difficulty, the filling interfered with, and baked, there was almost no filling!

Have Scarecrows there are crown emoticons, she pokes them everywhere - little green men with horns, not otherwise

[Scarecrows]

Have Scarecrows there are crown emoticons, she pokes them everywhere - little green men with horns, not otherwise

They are the most.

mvg

Either the filling is not enough, or the dough is rolled out badly. It turned out thickly.

[Chucha]

They are the most.

A Chucha harmful! or drunk. Signature. your green druhh

[Chucha]

A Chucha harmful! or drunk. Signature. your green druhh

I've never had green men. On a sober head, for sure.

How thin should the dough be rolled out? And what kind of flour should be?

How thin should the dough be rolled out? And what kind of flour should be?

Flour of the highest grade, although no one forbids making it for 1 grade or CZ. However, the dough will be denser and less delicate.

Roll out to a thickness of less than 1 cm. It should seem that there is practically one filling, and the dough in a small layer around.

Don't worry, it's just a matter of skill, adjust.

As promised, yesterday I made these pies with a whole egg in the dough, according to the recipe. Do not rush with slippers, but I subscribe to every word I said above - without protein, yeast dough the next day is much softer than with protein. Do not get me wrong, it is not solid with protein, not stale the next day, it is as it should be, but here I am, such a fussy, I really feel this protein and see it in the dough when the pies stand the night. In general, I will not explain in words, STE should be tried and felt for yourself.
But in any case, many thanks to the author for the cool and tasty recipe for rich yeast dough, went into his favorite notebook with the only replacement of an egg with a yolk. I haven’t come across a better recipe yet.

So it's worth trying without protein. There is no limit to perfection

[Natus]

Natus, today, once again, your pies are on the table: with cabbage and, upon request workers husband with rice-egg. The dough, as always, is awesome. Already in anticipation!
Otpad pies!
I remembered that you are in Germany. How do you get out of there? Some kind of horror at our Moscow airports!

I'm thinking here: if the dough is made without protein, can this protein be used to lubricate pies? Or is it better to take a whole egg? Or just add milk to it, for example. What do you say, hostesses?

I'm thinking here: if the dough is made without protein, can this protein be used to lubricate pies? Or is it better to take a whole egg? Or just add milk to it, for example. What do you say, hostesses?

I grease with an egg, and the protein never disappears from me - even if only one piece remains - I beat it with sugar and dry the bezeshki. Fast, uncomfortable, and my husband loves.
I grease non-yeast baked goods with yolk + milk / water, but I haven't tried it with protein yet. But you can experiment on one pie, for example.

[Conclusion:]

Scarecrow, I'm bringing you a huge basket of gratitude for the pies!

I I don’t like pies, I don’t eat them I cook and always thought I could make them). Always praised, she herself is indifferent to this test. But no !!!
I'm already eating the 3rd ...

For lack of milk, I decided to make half of the portion on kefir. And I almost broke the unit, the dough did not want to knead, it stuck together into a lump - not to break. The stirrer did not turn, I had to urgently splash 30 grams of water. It helped a little, I had to tear the lump apart with my hands. It was on the 10th minute of "Dumplings". Added oil, started to smear. I'm still the baker, the stove is only a week))))). Okay, I thought, then if anything, we will mix with handles. Figurines)! Already at the 15th minute, at the bottom of the bucket, a soft kolobastic was kneaded without any tails and smears. Oil only. Well that's how usual for white bread.

Conclusion: There is not enough water for my flour, add 2 spoons of water!

But God, God, what a dough! I never thought that from about the same amount of products you can get something new and tasty. After all, I prepare the dough myself according to almost the same recipe.

Well, what could be special there, I thought ?! Well, the usual dough.
And it turned out AWESOME tasty!
Proofing of the dough took only a little more time, about 1.5 hours. I boiled cabbage with milk, salt and sugar. And then, when stewing, I poured dill seeds and vegetation. I baked at 180C in an electric oven, first in the normal mode, and then in the "pastry". Only 17 minutes.

Honestly, I have never eaten anything tastier. Although pies in our family are baked in my memory by all 3 generations (grandmother, mother and godmother and me).
Thank you very much for the recipe!
Shl. Even sugar is perfect there ........

[Scarecrow]

Scarecrow, thanks for the 2nd time! The family demands to repeat !!!

Actually, we don't have pies, we don't eat any. Somehow it's not a pie family. And here supplements are required, and several days in a row already. On the weekend I will again spoil them with pies according to your recipe. This thing is very tasty

I forgot to say that I put dill seeds chopped with a knife in the cabbage filling (otherwise it would not be pounded)! You can't get such a delicious smell and filling with green dill

[London]

London
I don't really understand how you can not like pies, because there are no such in my family. Mine are very voracious and impudent.
Since you, my dear, are to blame yourself and have been substituted in full - now bear with it.