Cabbage pies

Natasha, that's right, you need to count -1 hour (50-55 minutes baking), that is, as if the program is not 4, but 3 hours. Well, to have time to turn off-pull out in time. I used to make the dough for my return home, while on dry baked. and in the morning I do it only through the refrigerator ((((((((((

Scarecrow, and "cold dough" is not an option?
In the evening, knead - and in the refrigerator, and in the morning, form, distance and bake
I do this before the weekend so as not to waste time on kneading ...

Scarecrow, and "cold dough" is not an option?
In the evening, knead - and in the refrigerator, and in the morning, form, distance and bake
I do this before the weekend so as not to waste time on kneading ...

No, in my opinion - not an option. You need to warm it to get splendor. I worked a lot with bread dough from the refrigerator. Always warm up. Get it about 1 hour before work. Then the crumb turns out that you need. Or the proofing of a cold workpiece takes so much time (until it gets warm, the process is still slow) that it is no longer for the morning 30 minutes along with baking. I need a warm dough, which, after a very quick processing in 10 minutes, will literally "shoot", that is, gain splendor. And you can bake.

[Scarecrow]

Oh, I'll bake tady on ryazhenka too.
And then I don't like sour milk pancakes: they are sour. But rye bread on it is a thing.

I discovered with bitterness yesterday that making a dough on a timer is impossible. Bli-i-i-in, and in the morning cook some dough for some bulkoffs? And since everything was already filled up, I had to get up at 4.30 in the morning and press the button, starting the "Dough" program. And immediately went back to fill up. In the morning, sausages in dough were ready in 30 minutes.

Scarecrow, in our Panas you can have dough in the morning. I told Gasha in buns how I do it. I set the mode "Basic - baking", and the timer for the morning, with a margin of 1 hour. An hour before the end of the program, I turn off Panas, and take out a warm dough, bang bang and get some rolls.

I make dough in this way very often, and the result is awesome.

Girls, add a switch-off timer for about five minutes before the start of baking and sleep well ...

Scarecrow, brought you THANKS, as big as it can only be !!! This is not dough, this is a fairy tale, a dream (of my husband), this is just a bomb !!!
Here is the report, and I went to put the next portion, did 1/2 (what a fool).

And this is for you !!!

🔗

[Kamusik]

And what would I do without you ?! I thought about the timer, but I still could not figure out where to attach it, somehow in my head all this did not add up.

Thank you friends !!

Kamusik

Oh, what rolls ... I just embarrassed ...

Compliments are terribly nice ...

The first time I got such beautiful round and okay pies !!!!

[Scarecrow]

Scarecrow ... : girl_curtsey: I baked it for the first time and was stunned, I myself could not tear myself away from such a delicious dough, I did not grease it with an egg in my mouth, because I don’t like such
tomorrow I'll put it on again or wait for the weekend, maybe someone will come to surprise

Cabbage pies. Who wants to learn?
I want to learn!!!
I’m just completely new, they just gave me HP, and I’ve never made the dough. I'm afraid to put so much at once, how can I count the ingredients for 500 grams of flour? Is it easy to divide everything in half? It hurts me to like your recipe, help, please. And another question, you write that fats should be added at the end of the batch, but how to do this, open the machine during operation or turn it off?

Cabbage pies. Who wants to learn?
I want to learn!!!
I’m just completely new, they just gave me HP, and I’ve never made the dough.I'm afraid to put so much at once, how can I count the ingredients for 500 grams of flour? Is it easy to divide everything in half? It hurts me to like your recipe, help, please. And another question, you write that fats should be added at the end of the batch, but how to do this, open the machine during operation or turn it off?

Hurrah!! Newbie !! How I love and adore newbies!

Dye-dash, come to us and stay. Yeah. We are good, only sometimes we are painfully sharp-tongued. Yes.

So that's it. Just divide everything in half. You can even divide an egg (I even wrote about it in some post): pour it into a bowl, beat it with a fork, and dilute the remaining half with water and put it on the pies.

You don't need to turn off anything. Just in the middle of the program "Pelmeni" add butter, cut into pieces. Don't drown !!! Do not soften !!! Add straight from the refrigerator, just cut so that it doesn't dangle in a piece. The dough is warm, the butter softens instantly.

[Scarecrow]

Scarecrow ... : girl_curtsey: The first time I baked and was stunned, I myself could not tear myself away from such a delicious dough, I did not grease it with an egg in my mouth, because I don’t like such
I'll put it on again tomorrow

Frog:
- I went to the pond yesterday - they raped !!! Today I went - they raped again !!! Tomorrow I'll go again ...

Good evening everyone,
ssliva feel free to bake these pies, look at the pictures and sculpt, I did just that, I am also a beginner, I bought HP at the end of April, and I baked these pies 5 times and they never let me down, even if the dough is a little liquid, it doesn't matter the result is excellent. Delicious pies, and how airy !!!

add butter, cut into pieces. Don't drown !!! Do not soften !!! Add straight from the refrigerator, just cut so that it doesn't dangle in a piece. The dough is warm, the butter softens instantly.

Oh, but in the first post it is written to heat oil ... and I always used to heat. Today I baked these pies with cherries and, as always, very tasty, only the juice came out of them. My garden head, I forgot that the starch should have been added to the cherry. I love this dough very much. (y) I don't remember whether I put a plus sign or not, but just in case I put a plus sign.

I always drowned until I got tired of HP spitting oil. I tried to cut oil directly from the refrigerator - everything is fine.

Oh Chuchelka, how nice that you answered so quickly, I am also very pleased to join you, it is very cozy and delicious here! Now everything is clear to me, thank you very much !!! I will definitely write you how to bake !!! My pies never came out normal, but I feel - yours is what I need !!! This is for you, and I went

And now I add everything at once, my HP kneads only once, that's how it is, but it turns out well, I bake almost every other day with all kinds of filling, we eat instead of bread

[ssliva]

And now I add everything at once, my HP kneads only once, that's how it is, but it turns out well, I bake almost every other day with all kinds of filling, we eat instead of bread

Even if you throw it all at once, everything will work out. Moreover, it will work out great. All sorts of "fats at the end" - this is already for ... mmm, connoisseurs of theory, probably, feeling slight differences and subtleties.

ssliva

Good luck !! I will wait for the result.

I always drowned until I got tired of HP spitting oil. I tried to cut oil directly from the refrigerator - everything is fine.

No, I don't spit, I just leave a little flour to add along with the oil and then everything interferes perfectly and does not spit.

want to laugh, when I did it for the first time, I sucked a paper napkin, which I covered the bucket, as it is written, I open it, but there’s no napkin, I thought it’s out of order, I already decided that I didn’t cover it, but then bam .. . and she is in the test, so all over again and had to start

And my cloth towel sucked in the dough several times ...

Now, in order not to eat pies with cellulose, I propose to use the know-hai, which is not to do nifig, not to heat anything, but to leave everything as it is. A stunning find, isn't it?

[Scarecrow]

ScarecrowNatasha, a huge THANK YOU for the recipe and master class! The result was excellent pies (though also with a napkin in the dough, but everything was kneaded and no one noticed the "surprise") !!!

want to laugh, when I did it for the first time, I sucked a paper napkin, which I covered the bucket, as it is written, I open it, but there’s no napkin, I thought it’s out of order, I already decided that I didn’t cover it, but then bam .. . and she is in the test, so all over again and had to start

: Well, once, too, she almost got a crush, barely saved me. I have adapted to put on a cover-cover on the HP bucket (this is such a plastic thing on an elastic band) now nothing splashes and does not get into the dough. It also helps very well when adding flour to the bun - it doesn't get dusty.
And a special thank you to Chuchelka again for explaining the intricacies of bookmarking oil, I appreciated it and now in almost all recipes (except those on the timer) I use exactly this order of bookmarking.

I have adapted to put on a cover-cover on the HP bucket (this is such a plastic thing with an elastic band) now nothing splashes and does not get into the dough. It also helps very well when adding flour to the bun - it doesn't get dusty.

This device is called a "shower cap"

This device is called a "shower cap"

: girl_haha: very similar, I have a set of these "hats" of different diameters, it is very convenient to cover different pots, plates, etc. like this: 🔗

These hats (which are included) are nothing, but thinner and elastic bands stretch quickly, but which for a shower will be more durable

[ssliva]

ssliva

Good luck !! I will wait for the result.
[/ quote]

Scarecrow, good morning! I am writing with a report on the work done-)) I coped with the test in no time, I did everything according to the recipe. The dough is tasty, fluffy and tender. By the way, too, 30 pieces turned out as in the main recipe, but I divided everything in half. Everything was mixed from 1 time, butter was added not ghee, chopped from the refrigerator in 5 minutes. before the end of the batch. Nothing seemed to splash, the dough rose, luxurious !!! Then I did everything according to the instructions. This is where it did not coincide: the pies did not change their shape during proofing, some of them parted a little, I sculpted them, slightly tucking the edge inward, since the dough did not want to stick together. That is how it should be? Maybe I just don't know how to sculpt pies. Baked as indicated, everything worked out. But the pie did not change its shape. Remained the way he was molded, flat with drawn "tails". In general, it did not turn into a charming bun like in the photo. What could have gone wrong? But the taste is excellent !!! And another question, is such a dough suitable for whites? Thanks in advance!!!

If the pies did not change their shape during proofing, it is a matter of yeast. They are responsible for lifting. Either they are generally non-working or poorly working, or the milk was too hot and kaput came to them when pouring them there. There are simply no other reasons. Change the yeast.

If the pies did not change their shape during proofing, it is a matter of yeast. They are responsible for lifting. Either they are generally non-working or poorly working, or the milk was too hot and kaput came to them when pouring them there. There are simply no other reasons. Change the yeast.

Yes, I think I overheated the milk ... The tremors are good. Everything worked out for them, I buy a saf moment. I'll redo it today. I can't stop-)) The taste is incomparable, thank you very much!

Scarecrow, thanks! The dough is great - baked cabbage pie, delicious !!!

I was looking for a recipe for just such a dough for a long time and finally found it!
Scarecrow, THANKS very much!
Would recommend to anyone who hasn't tried it yet!
The dough is so tender and tasty that it flies away in a flash!
Very delicious!

I wonder if this whey dough can be made, no one did that? There is no milk at home, but I want pies again.

CAN!

[May @]

May @
Do not even hesitate, the dough is unkillable, nothing can spoil it! And on what I just did not do it (on serum as well), the result is always !!!

[Tiny]

Thank you, Tiny!!!

I wonder if this whey dough can be made, no one did that? There is no milk at home, but I want pies again.

You can even use water (milk is taken for taste, it will be less rich), pumpkin puree, whey ... In short, everything is possible.

I wonder if this whey dough can be made, no one did that? There is no milk at home, but I want pies again.

I use the liquid that is available - I almost always replace milk with whey, since I almost always have a lot of whey, and it's better to milk the milk later with pies

Everything, the dough is already kneading, thanks, girls !!!

[Scarecrow,]

Oh, and these delicious pies. I'm just bastard of this test. On the serum, too, they turned out super-good, I already rested two pies and I walk around and look.
Scarecrow, respect to you and uvazhuha !!!

🔗 THANK YOU SO MUCH!

hello everyone, I'm a beginner too - just today we bought a slow cooker and a bread maker in one binaton, and I wanted to ask if it is possible to bake a pie with your dough and filling in it, or is it necessary to use an oven (I have it very ancient, I'm afraid to work with it) ?

hello everyone, I'm a beginner too - just today we bought a slow cooker and a bread maker in one binaton, and I wanted to ask if it is possible to bake a pie with your dough and filling in it, or is it necessary to use an oven (I have it very ancient, I'm afraid to work with it) ?

without any problems. The dough is universal. Work with him wherever you want: in the oven or HP, small items or one cake.

[May @]

May @
Do not even hesitate, the dough is unkillable, nothing can spoil it! And on what I just did not do it (on serum as well), the result is always !!!

Is it possible on kefir? More precisely, on homemade yogurt (left a little, ate already) Will it get stale quickly?

Hello! Someone has already asked why the pies are empty, but I miss the answer. Can someone answer again

Oh, well, this "model", it turns out just without voids, you shouldn't. I even thought that I was not allowed to make pies without voids before these.
And, perhaps, a stupid recommendation. It's a trifle, but without it, after these pies, well, the bread maker smoked ... When I fill in the butter, I close the bread maker with a plastic bag and fix it with a rubber band. I used to drag from work from droppers, but now I bought a package in stationery.

Well, you are in vain suffering. We agreed to put the butter in pieces. Everything works out.

Freken Bok, I did not say that with this test, I am in general terms. They just work out sometimes with another, but I would like to know why

Dear Scarecrow! Thank you so much for MK. I baked the pies several times. Everything is simple and delicious! I used the dough for both kifle and cherry pies. THANK YOU!

Peck with meat. True, baked from 600 grams of flour. Made more toppings than dough) Stayed next time. The dough rose sooo well in an hour - it just fell out of the HP bucket (24 g). When working, it is plastic and practically did not stick to the hands. Very enjoyable. I put small toddlers on a baking sheet, and they were smashed into such rolls! The pies are delicious. I hope tomorrow's guests will enjoy it! Due to the fact that for my taste they may not be already tonight
Thanks to the author!