Cabbage pies

[Deer]

Deer, add the ingredients as a full serving. I think everything will rise and nothing critical will happen. You just have to eat 2 times more pies

[Deer]

Deer, add the ingredients as a full serving. I think everything will rise and nothing critical will happen. You just have to eat 2 times more pies

so the filling is already stuffed

[Deer]

Deer, well, since the filling is already there and the dough has not spread, then what can we grieve. Bake You will have "ala" puff pastry.

[Deer]

Deer, well, since the filling is already there and the dough has not spread, then what can we grieve. Bake You will have "ala" puff pastry.

I went to set it up, I'll put it up in half an hour

[Deer]

Deer, how are you?

[Deer]

Deer, how are you?
As they say, take the report. Here are two pies on the left is the one where the sl. there is twice as much oil (the dough itself is puff-yeast, it tastes the same, just not airy :), and on the right is that usual tasty-airy pie As they say, feel the difference

Yes, the difference is noticeable But it's not all bad

[Lozja]

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).

Lozja, I tried to make the dough without eggs at all. The result is just right! which is what I wanted. And finally I found compressed yeast and the dough on it turns out MUCH oooh better than on the fast-acting yeast. I didn't even expect it. And what a sliced ​​loaf according to GOST turned out, mmmm, a fairy tale

[Lozja]

Lozja, I tried to make the dough without eggs at all. The result is just right! which is what I wanted. And finally I found compressed yeast and the dough on it turns out MUCH oooh better than on the fast-acting yeast. I didn't even expect it. And what a sliced ​​loaf according to GOST turned out, mmmm, a fairy tale

That's right! Dough with dry yeast and pressed - two big differences, as they say. I almost always do everything on pressed ones, we have enough of them in every store, they always bring fresh ones.

we have enough of them in every store, they always bring fresh ones.

And here in Moscow I could not find any grocery store. For my luck I found them in our summer cottage shop and was immensely happy! The truth has to be stored in the freezer, although this is undesirable for them.

[ira_lioness]

ira_lioness,
I take in Ashan (or Attack), I saw in Pyaterochki and Kvartal

[Antonovka]

Antonovka, yes you what ??? And in which department can you tell? Today I will go in search!

[ira_lioness]

ira_lioness,
It is necessary to look where refrigerators-shelves are. Basically, these are on shelves with dairy products.

[Antonovka]

Antonovka, yes you what ??? And in which department can you tell? Today I will go in search!

We have in Ashan on the shelves where there are packaged cheeses, butter, processed curds. Directly above them is a sign-yeast

We have in Ashan on the shelves where there are packaged cheeses, butter, processed curds. Directly above them is a sign-yeast

I'm not friends with you. With us, they always disappear and appear.

We have in Ashan on the shelves where there are packaged cheeses, butter, processed curds. Directly above them is a sign-yeast

We will look in Ashany, because in local Pyaterochki today all the shelves have climbed - nouuu

You poor poor, but we have this yeast like shoe polish.

[Scarecrow]

From personal experience I was convinced that this pie dough is generally foolish. I also had an embarrassment - I stuffed everything except the oils into the bucket into a half portion, but the vegetable oil was full. I had to reduce the portion of the creamy one for balance. The result is excellent. Thanks again, Scarecrow

You poor poor, but we have this yeast like shoe polish.

And even more!!!

[Scarecrow]

From personal experience I was convinced that this pie dough is generally foolish. I also had an embarrassment - I stuffed everything except the oils into the bucket into a half portion, but the vegetable oil was full. I had to reduce the portion of the creamy one for balance. The result is excellent. Thanks again, Scarecrow

If you were the only one like this ... I somehow kneaded it and wait an hour for it to rise. Che is all a cake. Then I realized that smart people can sometimes pour yeast into yeast dough. I had to add yeast, knead again and everything is OK.

So that I once again put the butter along with all the ingredients for the dough at once! Never! I have never succeeded in such an airy fluffy, melting in the mouth, like a "souffle" dough, and even though my HP was covered in oil ... but she kneaded it! Scarecrow, I have no forgiveness! How could I bake these Pies the old fashioned way for the first time, having poured everything in? And butchering? Well this is a song! These are not pies, this is a "pie soufflé". THANK YOU!!!!!!!!!!

Now I will reveal a terrible secret. Yeah. Butter for dough - do not heat at all. That is, add later, but in chunks, directly from the pack from the refrigerator. The dough is warm, the butter immediately softens and interferes perfectly, it has been checked repeatedly. HP will be crystal clear.

I put the creamy one - softened, but the vegetable oil squished when kneading. But I helped the kolobok to mix it in a little! What pies !!!!! Fantasy. Thanks again and again, Chuchelka !!!!!

Scarecrow, you are my idol I could not believe that I could create such pies. Great thank you!!!!!

Scarecrow, you are my idol I could not believe that I could create such pies. Great thank you!!!!!

I hach ​​a full-length monument of gold.

You can do anything, only pretend sometimes.

Okay, so be it, throw off your height, I will sculpt a monument Your pies are worth it, I baked them for five days in a row. The dough is awesome, airy. It's just a pleasure to sculpt Thanks from our whole family !!!!

Now I will reveal a terrible secret. Yeah. Butter for dough - do not heat at all. That is, add later, but in chunks, directly from the pack from the refrigerator. The dough is warm, the butter immediately softens and interferes perfectly, it has been checked repeatedly. HP will be crystal clear.

Scarecrow, in order for the HP to be clean, you need to have a normal head, I finally understand what the matter is! I confused the norms of butter and vegetable oils, can you imagine? And how delicious it was (attempt number two) !!!!! Now I put in the plum pie dough. I hope I haven't messed up anything this time. And then the first attempt ended with half the norm of all the ingredients, and the butter and sugar went to the full ... We ate everything.

- this song is dedicated to the Scarecrow
Thank you huge, enormous for such wonderful pies, the dough is amazing. Yesterday I didn’t even have time to take a picture, it’s good at least they left it to try.
But I can't help but screw up something. Explain to me why the dough took so long for me (probably more than 2 hours)? And after cutting, it practically did not increase at all. Is it my hook hands, or did the yeast fail? Or maybe it was just cold in the kitchen?

Explain to me why the dough took so long for me (probably more than 2 hours)? And after cutting it practically did not increase at all. Is it my hook hands, or did the yeast fail? Or maybe it was just cold in the kitchen?

Either the inactive yeast was caught, or the temperature was really low. In general, the longer the dough (or rather the dough) is suitable, the more correct the dough is. According to GOST, it takes 3.5-4 hours to ferment the dough, 1-1.5 hours to ferment the dough and 30-40 minutes to proof. But this is of course with live yeast, dry ones are unlikely to last so long

here they (yeast) did not last, apparently. I still had enough strength to raise the dough, but it didn’t work during proofing ... and I have 5 such packages - I’ll throw it away!

here they (yeast) did not last, apparently. I still had enough strength to raise the dough, but it didn’t work during proofing ... and I have 5 such packages - I’ll throw it away!

Oh, how cruel I am. I drove this beautiful woman into pie slavery!

No, well, seriously, the hands can be excluded. This dough is practically indestructible, you don't need to have special super-skills here to take them into account.
Either cold or yeast. Especially if you are in an apartment in which the heating is still not turned on. Was yeast not mixed into too hot milk? They could die there bravo ...

FSE, I'm now a pie addict
Today we have pies again
21 with cabbage, 11 with mushrooms and 11 with apples
Photos from the phone

I replaced the yeast and warmed up the kitchen to the state of the sauna The dough rose slowly at first, and then I gape and barely managed to catch it so as not to climb the shade, but still it rose for about 2 hours, and after cutting the pies stood for more than 20 minutes
I davolnaaayayayay, children and husband are well-fed, lyapota And all this thanks to Chuchelka
I forgot to say, I kneaded a whole portion in a bread maker, my Mulineha coped with the batch

Dap of pies, my mother ...
Today I wanted and wanted everything and ... At home, repairs, cleaning after the departure of the hard workers zadalbya and once a stove. And so you want pirogusiks.

Thanks to Chuchelka for such an amazing dough

I got hooked on this dough completely. I bake all the pies with cabbage and sweet from it. People who have not tried it yet, be sure to make this dough.

The pies are a delight. I have a request - describe in more detail the mixing process in the planetary mixer.

[Chuchelka]

Girls, baked Chuchelka's pies again today. True, not with cabbage, but with liver. But this time I made a small addition. After baking bread yesterday at Tang Zhong, I still have 90 grams of tea leaves. Since I will not bake bread in the coming days, and it’s a pity to throw it away, I threw this tea leaves here in the dough for pies (I made half the norm from the recipe). I myself did not expect such a result! The pies turned out - that's something! The recipe itself is great (it has already been used many times and very successfully), and with the addition of this tea leaves, the pies are generally airy. The dough is like butter, awesomely delicious! This is how I got baked goods (however, the photos are terrible, from the phone and do not convey all the resulting beauty). If anyone has such a brew for bread in the leftovers, try baking these pies with it. You will not regret!
A Chuchelka Another huge thank you for the basic recipe. I had never been friends with yeast pies before. But after this recipe I have a complete understanding with the pies. Oh, how great it is on our forum!

Hello everyone. I also want to try the pies according to this magic recipe. I'm already making the filling. I just didn't understand about the yeast. Is it dry or fresh? Or both

Either dry or fresh.

Either dry or fresh.

Oh, Rusichka, thank you, dryhh, for the timely reaction, I almost ditched a person's pies. After all, only now I noticed that when the recipe was converted into a new form on the first page, it turned out so incomprehensible.

After all, only now I noticed that when the recipe was converted into a new form on the first page, it turned out so incomprehensible.

I went and looked, it turned out really cool.

The pies are great.Thank you all. I did it for 500 gr. flour. And it turned out a lot.

Guys! I'll tell you, this is something !!! I just pulled out of the oven - with apples, meat and a whole pie with cabbage! OH VKUSNYASHKA)))))))))
Mommy is sitting there, eating, she says, tastefully! CHUCHELKA HUGE THANKS for a super recipe! I have long wanted to find one that suits me, I am picky about what dough I have tried, but it's just amazing!

Girls, help !!! Why are my pies unstuck? What I just did not do with them. I noticed that they do it when proving. I decided to learn how to bake pies in my old age, but then such a failure

No, I have made delicious pies before, but according to my mother's example, everything is by sight. And they were always different, because over-the-counter ...
And I fell in love with this dough the first time and forever! THANK YOU!

Girls, help !!! Why are my pies unstuck? What I just did not do with them. I noticed that they do it when proving. I decided to learn how to bake pies in my old age, but then such a failure

Blinnnn, I forgot to answer you, but I was going to. Is the filling liquid? I mean, with liquid? If the dough in the place of the pinch is wetted, then it is difficult to close it up.

And how do they creep if they lie down with their tucks?

No, I have made delicious pies before, but according to my mother's example, everything is by sight. And they were always different, because over-the-counter ...
And I fell in love with this dough the first time and forever! THANK YOU!

I've always had such pancakes. It will work out, then no, until it has stuck to one specific recipe and specific proportions.

Blinnnn, I forgot to answer you, but I was going to. Is the filling liquid? I mean, with liquid? If the dough in the place of the pinch is wetted, then it is difficult to close it up.

And how do they creep if they lie down with their tucks?

I don't understand it myself. It seems to pinch well, but how to distance, I see it is already leaking. She baked pies with thick jam, added starch. Baked with meat and eggs .... also some went. Maybe there is some secret to pinching them?

I've always had such pancakes. It will work out, then no, until it has stuck to one specific recipe and specific proportions.

Ha! And I, on the contrary, used to make pancakes according to the recipe, but they stopped working out and now I do it "by eye", or rather to the taste - and always great!

I don't understand it myself. It seems to pinch well, but how to distance, I see it is already leaking. She baked pies with thick jam, added starch. Baked with meat and eggs .... also some went. Maybe there is some secret to pinching them?

I am not one of the masters of baking, but I would venture to suggest:
1. knead too steep dough;
2. put a lot of filling;
3. Roll out the dough too thin before sculpting.

Well, with jam, it really can be in its liquid consistency. Starch thickens the jam only in the oven. And during the proofing, it can leak.