Cabbage pies

I recently baked according to your recipe (I wrote below).

I really like this dough, I want to share it with my mom. She doesn't eat sugar at my place, she puts quite a bit in baked goods. Will the result change greatly without sugar?

I recently baked according to your recipe (I wrote below).

I really like this dough, I want to share it with my mom. She doesn't eat sugar at my place, she puts quite a bit in baked goods. Will the result change greatly without sugar?

The dough will simply be unsweetened. But you still have to put sugar. Spoons 2 tablespoons for sure. The yeast must be fed on something readily available (sugar) for the dough to come up quickly. At the usual rate of sugar according to the recipe, most of them simply do not have time to process (therefore, the dough is sweetish). You put sugar for them only on "food", and nothing will remain for the sweetness of the dough. And that's all. The dough will simply have a slightly different taste (more bland, more like bread).

Scarecrow! I want to testify to YOU ​​my respect and gratitude !!! The dough is just awesome! Since summer I have been baking butter pies from this dough. I have baked with everything, and with cabbage, and with apples, and with cherries, and with mushrooms. And always a complete fly away in the literal and figurative sense! In my piggy bank, this is what the Chuchelka pies are called. Thanks again for the recipe!

I want to testify to you my great please. It's very pleasant to read that.

But do not forget that you can spoil any recipe, so your golden hands are the most important thing in pies. Not my recipe, but your pens. And do not try to deny when your family praises. We must proudly say: "Yes! I am such a fine fellow that it is simply stunned !!"

I tried your recipe in practice. It turned out very successful buns with raisins. I really don't have a photo, next time I will capture my creation.
When the buns were freshly baked, I couldn't get enough of the softness and dough structure that I love. But after standing the night, they became a little drier and rougher or something. Probably this is a normal phenomenon, but I really wanted to drink tea in the morning with the same tender bun as it was yesterday. Maybe there are secrets of storing pastries?

Try to add only yolk to the dough instead of eggs. I almost always do this in yeast dough, because it is the protein that makes the product a little drier the next day, or something. I don't like this either, so I always give only yolks, without proteins, the product is more tender (personally for my taste and sensations).

Try to add only yolk to the dough instead of eggs.

Thanks for the advice! I will definitely try
And you grease the products before baking with what? Whole egg, white or yolk? It's just that if you add only the yolks, then you would not want the proteins to remain without use.

Thanks for the advice! I will definitely try
And you grease the products before baking with what? Whole egg, white or yolk? It's just that if you add only the yolks, then you would not want the proteins to remain without use.

Lubricate with an egg. And when they collect proteins, I put them in other recipes or make meringues. Or on our website there is a recipe for "Baguettes on proteins", where two chic baguettes are obtained from two proteins. And that's where the proteins work somehow differently, apparently because the dough is not butter, but bread. Feelings are different. And in the baking - only yolks.

Hello!
Once again, I would like to thank you for this recipe - it has already become a trademark not only in my family, but also in the families of my friends
And I have one question - you once gave a recipe for cheesecakes, which are then filled with sour cream. I baked them, it was incredibly tasty, but I forgot the recipe. Now I've searched the whole site and can't find the recipe.Don't tell me where to look for it. Thank you!

Hello!
Once again, I would like to thank you for this recipe - it has already become a trademark not only in my family, but also in the families of my friends
And I have one question - you once gave a recipe for cheesecakes, which are then filled with sour cream. I baked them, it was incredibly tasty, but I forgot the recipe. Now I've searched the whole site and can't find the recipe. Don't tell me where to look for it. Thank you!

Here they are:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8876.0

Thank you very much! The cheesecakes, I remember, are really fantastic!

[Scarecrow]

Scarecrow, thank you very much for the recipe for pies
I baked for 1/2 portions, kneaded the dough in HP, tomorrow I am going to Kiev and baked it with me in the path, I walk around in circles and try to restrain myself. I read there you have a book with recipes, but how can you read it

I am an unrestrained girl, I would have kissed them for a long time. Weak ... yes ... weak-willed ...

The book contains my favorite recipes (not all, of course), but this is only half. The second half is stories. Everything published there is on the forum, but in a very fragmented state.

[CHUCHELKA]

Cabbage pies. Who wants to learn? ... Cabbage pies. Who wants to learn? ... Cabbage pies. Who wants to learn? ...

CHUCHELKA!!! It's time for you to rename the topic to "Pies who are with what!"

Well, if it's no joke, if not for you, I would definitely have retired without trying cabbage pies! And now I’m already used to your recipe, and I almost consider it mine ...

Went to your cheesecakes !!!

Katyunya! Dap years, lope winters, my soul ...

Can be renamed to "Pies ... We've Learned Yet!" And you can even add "edrit them by the leg!" For flavor ...

The book contains my favorite recipes (not all, of course), but this is only half. The second half is stories. Everything published there is on the forum, but in a very fragmented state.

I really want to buy, but how can I do it?
By the way, I took the pies with me to Kiev, left with a bang, and remained soft and tasty, so many thanks for the pies again

[And with a capital letter]

Katyunya! Dap years, lope winters, my soul ...

Can be renamed to "Pies ... We've Learned Yet!" And you can even add "edrit them by the leg!" For flavor ...

Scarecrow! And with a capital letter! Yesterday the guests came by accident! And for tea, except for pies with cabbage, there was nothing. So everyone dared, I had to quickly load HP and sculpt pies, otherwise the children and her husband were buzzing - there were no pies

I found out yesterday that my half portion is just to be pampered. There is nothing left for today. Men are growing up. Now you need to make only 1 kg of flour. And you say guests ...

Natasha, I have a report. To be honest, I have never made pies all summer, but here, with the beginning of autumn, such a stir began in the pie theme that I could not resist baking. Yes, a whole portion at once. One baking sheet of pies with cabbage, the other with potatoes with liver. Delicious as dough fluff.

... Men are growing up.

And then !!!

Oh, the last two pictures are good !! Where the pie pulp is visible, there is straight foam, and not crumb.

Good day everyone! I recently found this site, although I have had HB for 3 years already, I have Elenberg. Of course, we cannot compare with Panasonic and other cool people, but still something! There were no recipes for my HP, but the menu is as follows: Classic, French bun, wheat bread, Quick bread, Sweet bun, Quick baking1, Quick baking 2, dough, With jam, pie, Sandwich. On the site I have not found an approximate description of these programs anywhere, and the instructions are in Ukrainian. Maybe I'm not writing about the topic, but I really liked your section, sincerely! I have had a question for a long time - I like to bake in HB (though so far only simple bread) with raw yeast, I think the aroma of bread is completely different. what is your opinion forum users are especially interested in Chuchelki

[Chucha]

Maybe I'm not writing about the topic, but I really liked your section, sincerely!

Gee-gee-gee !!! Chucha ! You have two options for the development of events:
1. Answer the question and get it in the neck from the modders;
2. Do not answer the question and lose the reputation of the soul ...
What do you choose?

She is kind

Then the first ...

Then the first ...

Love it !!

I, I love bread with live yeast. And the dough too, only figs you can find in our village. For some reason, they disappeared from the sale. If only in Tula to catch. But it seems to me that this is more a psychological moment than a real fact.

Oops! Thank you, but I also write in this Temka - on my HB, knead your pies on the Dough mode? I wanted to get confused today, but to work at night: this: If tomorrow I come to put the dough in the HB and go to bed, and then I get up and voila! an hour later I have pies on the table I'm the best mom again

If tomorrow I come to put the dough in HB and go to bed, and then I get up and voila!in an hour I have pies on the table and the dough came out of the bucket and gently hugs the electric heaters of the bread machine ...

well, if you fall asleep soundly ...

Dough mode.

That's because what kind of infection the Internet would not come home from work and a clear conscience of the fulfilled duty go to sleep, duck no think about pies: crazy: With what, how, when? My homemade cabbage is not considered food. By the way, the Hairpin is right, you probably shouldn't leave the dough unattended

[chuchelkins]

And what if you hold on for three days without bread? Well, I'm just kidding.

I already wrote that I myself did not eat with cabbage. A chuchelkins I liked it.

Maybe just more eggs to papat? We can say that pies with eggs ... Add mushrooms ... 25% eggs, 25% mushrooms, 50% cabbage. And to say that with mushrooms and eggs ... Like it - the% of cabbage can be increased, but if not ...

Natasha, girls, I'll show you something now, just don’t laugh. Yesterday I decided to make half a serving of cabbage pies. Well, for the sake of this, I was too lazy to turn on the oven and it was decided to bake in a slow cooker. In general, I stuffed 16 pies into a multi saucepan, and then look what happened: ONE big pie

I must say right away that they turned out very tasty pies, and the dough is generally airy.

Rusya, so one pie or 16 pies?
I mean, can you separate them from each other?
Painfully, I liked the idea with MV!

[Rusya,]

Rusya, !

I wish I could copy it all into the topic We bake in a multicooker and add information about baking and proofing times.

You are welcome!

Wait, let's do it!

Natasha, girls, I'll show you something now, just don’t laugh. Yesterday I decided to make half a serving of cabbage pies. Well, for the sake of this, I was too lazy to turn on the oven and it was decided to bake in a slow cooker. In general, I stuffed 16 pies into a multi saucepan, and then look what happened: ONE big pie

I must say right away that they turned out very tasty pies, and the dough is generally airy.

CSO Where's the filling?

CSO Where's the filling?

The filling was all at the top of the pie.
I'll tell you more, this morning my husband finished his last pie and I saw the following picture: he ate the top of the pie, with filling, first, and then smeared jam on the bottom and mixed it with tea.

Rusya, so one pie or 16 pies?
I mean, can you separate them from each other?
Painfully, I liked the idea with MV!

Oh, sorry I didn't notice the message right away. All the same, there are 16 of them! They separate from each other. There in one photo I am holding in my hand - this is the pie. Not a bad idea.

Abaldet !! Moreover, pies are more convenient than just two layers, a pie. In the same place, the filling will fall out when cutting into slices, but here it does not fall out.

Scientists have proven that Venus has a Milian hand, but they grow from another place: mda: Apparently this is about me. I can't insert a photo (I can't),: slow: but I think in my case it might even be good.I describe the process: the dough was kneaded with HB, it rose well, the dough is soft, elastic, airy. Until I got in with my crazy hands. Our hands are not for boredom! The pies ultimately turned out to be fragrant, airy, tasty, but! clumsy. I am hopeless

You will see again how Scarecrow makes them, on the first page. THERE is a very detailed photo report.

[moby]

moby, I think iris. ka saw these photos.

iris. ka, believe me next time your cakes will be more beautiful unambiguously. And the next ones after them will be just super!

Just a little workout and you will be jealous of yourself!

Yes, here you only need to fill your hand

Very very strange !!!! I have never tried to bake pies AT ALL and, in principle, does not work with yeast dough and DOES NOT HAVE HP !!!! the pies turned out AWESOME !!!!!!
Mom, with well-deserved culinary experience, rated it very good !!! And the second time for a solid excellent!

Girls! The most interesting and may seem stupid for someone. I, doing everything according to the example of Chuchelka sensei, used baking paper (parchment) and OH MIRACLE! the baking sheet remained clean After all, there is no need to stand and scrub it furiously: swoon: Immediately I remember the cartoon: "Darling, I will give you this star!" (if anyone remembers) But as Chuchelka writes that he uses the same paper several times I misunderstood. To mine, all the pies were stuck - I had to peel off and stains or traces of caked dough remained on it, respectively. How to use it again

[iris. ka]

iris. ka, I think it also depends on the quality of the paper. Sometimes it is smooth, but nothing sticks to it either. And recently I bought a rough and dark yellow. Apparently it's of poor quality, so FSE generally sticks to it, even sometimes it does not help to lubricate with oil

[iris. ka]

iris. ka, it was the paper that let you down. It doesn't depend on color and smoothness at all. I tried different and different manufacturers that can only be found in our city until I found one. Very good, now I just buy it. Pies fly off from it, or rather they do not stick to it at all and the paper remains clean, you can use it again.

[It doesn't depend on color and smoothness at all.]

It doesn't depend on color and smoothness at all.

How much depends! Themselves say "The paper has failed" - accordingly, it is of poor quality. And its quality depends on the structure, which is characterized by color, smoothness and other indicators. And to the touch it is very much even felt.

It happens white, and brown, and smooth and rough adheres exactly the same. I just tried it all and I just want to say that these indicators cannot be guided by. Only by typing.

The scarecrow will come and chase us away.
There is such a topichttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18983.0, we go there.

[iris. ka]

iris. ka, it was the paper that let you down. It doesn't depend on color and smoothness at all. I tried different and different manufacturers that can only be found in our city until I found one. Very good, now I just buy it. Pies fly off from it, or rather they do not stick to it at all and the paper remains clean, you can use it again.

Share Rusya. what kind of paper? I also have a disposable one, only for Napoleonic cakes you can several times

Freken Bok is normal paper.

Freken Bok is normal paper.

one hundred%! Not cheap, but very high quality! In general, this company has everything of high quality! I also love their garbage bags (well, very durable) and thin gloves for the kitchen - also super!

Now the moderators will come and give us a turnip.

Girls what to do In the morning I decided to bake pies for the trip. Well, in the morning I shoved everything into HP, except for the sl. oil and began to collect some for kindergarten, some for school, and some for work. After kneading the bun, I added oil and forgot that the portion is half and it is necessary not 150, but 75 g of butter. The dough has risen well, you can see the yeast is strong, and when I started sculpting the pies, I see the dough will be a little fat, I added flour, kneaded. And I think - probably some kind of highly oily oil, you probably need another. And then I remembered that in the evening I measured out a full portion (150g), and in HP I always put half. What will happen now?