Olga from Voronezh
Cabbage pies
Cabbage pies
"Scarecrow"! I sculpted pies in your way, remembering you! THANK YOU! https://Mcooker-enn.tomathouse.com/in...73600.0
kolenko
Gradually increase the number of half-batch pies.
Pies with meat, 41 pieces. I will not say that the size is for one bite. I think two or three. I baked in two passes, so a different color turned out.
Chuchelka low bow.

Cabbage pies
Nafanyaf
Scarecrow, thank you very much for the recipe. I bake for the fourth day in a row (albeit half a portion) with different fillings and ask for more. Today I made pies with fish and nut-cinnamon buns from this dough. Yummy. The dough is simply versatile.

Special thanks for the master class on sculpting pies, I never knew how to hide these corners.
Grypana
I also really liked the master class. And the pies are a miracle. Thank you Chuchelka again!
alenaroma
Girls, please advise! Right now I'm making these lovely pies ........
1. Did everything exactly according to the recipe.
2. The dough stood for 1 hour, it was started to sculpt, but I understand that it seems like it has not yet reached ......... It is bubbling a bit and when rolling it is going to fight back ............ .. ..
Can I let him still lie down?
Vasilica
Scarecrow, did you hiccup yesterday? Because, sculpting pies according to your master class, I kept repeating: "Thank you Chuchelka!" And the dough turned out great, thank you very much !!!
I made half a portion, I poured 4-5 tbsp spoons of sugar, because I baked pies with cottage cheese, it was even lazy to turn the vatruhi. It turned out to be breathtaking rolls (16 pieces), half was reduced last night, the rest was given to my son today (classes until 8 pm).
My daughter said, so tender, soft, tasteful !!!
Unfortunately, I can't insert a photo from the iPad, and there is already nothing
Thanks again !!!
Scarecrow
Quote: alenaroma

Girls, please advise! Right now I'm making these lovely pies ........
1. Did everything exactly according to the recipe.
2. The dough stood for 1 hour, it was started to sculpt, but I understand that it seems like it has not yet reached ......... It is bubbling a bit and when rolling it is going to fight back ............ .. ..
Can I let him lie still?

This is the normal behavior of yeast dough. Sculpt further.
Natulek
And for some reason, the pies stuck terribly to the baking paper ... practically fused with it. Lubricated with milk. She did not sprinkle the paper with flour or grease with oil (she always did this). And the dough is really great, soft, tender, fluffy.
Scarecrow
Quote: Natulek

And for some reason, the pies stuck terribly to the baking paper ... practically fused with it. Lubricated with milk. She did not sprinkle the paper with flour or grease with oil (she always did this). And the dough is really great, soft, tender, fluffy.

The paper is bad. Replace. A lot of people tried it.

Vasilika

I take your word for it !! Even without a photo ...
alenaroma
Scarecrow
Mine to you with a brush)))))
Here I am with my piglets)))))
GREAT RECIPE !!!!!
something does not want to boot from me today (((((
I'll post photos tomorrow.
alenaroma
Look .......
Cabbage pies
Cabbage pies
Scarecrow
Our answer is alaverdi to such pink pigs! So modestly, a whole baking sheet ...
alenaroma
Scarecrow, did I understand correctly that 50g. sunflower oil used for frying cabbage? Otherwise, I didn't add it to the dough ............
Scarecrow
Quote: alenaroma

Scarecrow, did I understand correctly that 50g. sunflower oil used for frying cabbage? Otherwise, I didn't add it to the dough ............

No, it's wrong. 200g of butter (150 butter and 50 vegetable or 200g margarine) go into the dough. It's okay that I didn't add it. The pies turned out well.
Arka
Chucha, I've already moved here.

I have no milk, but there is dry, I will dilute it in water - do you approve?
Scarecrow
Quote: Arka

Chucha, I've already moved here.

I have no milk, but there is dry, I will dilute it in water - do you approve?


No problem.
Arka

Chucha good-looking, Chucha weak! Everything resolves!
Scarecrow
Quote: Arka


Chucha good-looking, Chucha weak! Everything resolves!

This is her attack of peacefulness. Rarely, but it happens ...
Arka
Scarecrow, well, how are you already hiccupping?
Eat pie and I remember you with a kind word - delicious! softly!
Scarecrow
Quote: Arka

Scarecrow, well, how are you already hiccupping?
I eat a pie and remember you with a kind word - delicious! softly!

I don’t listen to you, I don’t listen, I don’t listen !! I have a charlotte on a plan!
Tverichanka
Once again I used the recipe "for personal purposes". We went to visit a lover of cabbage pies ... Naturally, with cabbage pies ... Naturally, baked according to this very recipe ... And, naturally, I received another portion of gratitude. Scarecrow - to be honest I share a portion (it was not small). Thank you sent.
Margit
Yesterday I baked, probably for the hundredth time, these pies. Vkuuusnye ... But! For the first time I made this dough on dry yeast - I didn't have time to buy pressed dough. The dough itself rose perfectly, but the taste of the pies was inferior to those baked with pressed yeast. Strange ... yes, one more thing - the dough during molding was somehow lifeless, it did not squeak. Although it behaved perfectly on the proofer, it was still not the same, not the same dough as on pressed yeast.
Scarecrow - Natasha, you baked on dry, what do you think, what could be the reason? The flour is the same, the amount of ingredients is the same as in the recipe - not a gram has receded. I can't understand what is the reason.
Scarecrow
What yeast? Don't say saf-levure!
Margit
No, Natasha, saf levure is not yeast. Fermipan used it.
Scarecrow
There remains only subjective perception and microclimate during the test approach. Either something was a little different than at other times (and it is impossible to accurately reproduce every previous time, the temperature in the room will be different, the life of the yeast ingredients in grams and other and characteristics - that's already different), or the yeast is not very , or simply psychologically you perceive dry yeast worse. You expected that something should be different and found it, although if it were pressed, it might not have paid attention.

I have done this dough with dry yeast (saf moment) many times. Really a lot, the account goes to a hundred already, probably. Perfect dough. Peeps, bubbles sea. Although I prefer pressed bread even for bakery bread, they periodically disappear from our sale.
Arka
I did it at the saf moment, and although I don't have to compare with pressed ones (I haven't tried it), I really liked the dough, it is so tight! Although it seemed to me that it could have been kneaded softer, apparently the peculiarities of my flour. And it rolled out very funny: I go there, it goes back - with character! In general, I fell in love with him.
Margit
It seems to me it's sugar, I just opened a new 5 kg bag. I put 150 grams of sugar in the dough, maybe a bit too much and it is sweeter than the previous ones. Tomorrow I will try this dough again, more yeast - less sugar.
Thank you, Natasha, for debriefing!
Olga from Voronezh
And I am with a pie.

Cabbage pies

Filling: boiled chicken hearts and eggs with sautéed onions and carrots.
While it cools down it's worth.
Thanks for the recipe, "Scarecrow"!
Lubricated with kefir. The hole in the center is specially made (made the first time) for steam to escape. I kneaded the dough and, if necessary, put it in the refrigerator. Baked in a day.
Scarecrow
How handsome. The shape is just perfect.
Olga from Voronezh
Cabbage pies
I cut it today. The dough in the pie "breathes", delicious! I just overexposed the pie in the oven. It is not burnt anywhere, but it turned out dark. I kept it a little longer than open, because I was afraid that it would not bake inside. This is my first fully enclosed pie.
Thanks for the recipe!
Scarecrow
Olya, great. Really delicious. I would have grabbed my teeth straight, so I want to eat after yoga ...
Olga from Voronezh
What's the matter? Have a seat!
Aprelevna
Another thanks to Chuchelka
Knead the dough in HP, for 500 g of flour.
Stuck pies with apricot jam.
I can't stop admiring the dough !!

Cabbage pies
Scarecrow
Straight poured cakes ...
NGrodzin
Hello Scarecrow. Thank you very much for the recipe and modeling master class. I've baked your pies more than once, but they were my first. It's just a miracle! We need fresh ones tomorrow, but early in the morning. Can you please tell me if you can knead the dough in the evening and keep it in the refrigerator, will it not affect the taste?
Crochet
Quote: NGrodzin

can the dough be kneaded in the evening and kept in the refrigerator, will it not affect the taste?
NGrodzin, while Natuska is not there, is there anything that I will fit in?
Will affect, it is still luhhe will become !!! Tested empirically !!!
NGrodzin
Thank you very much, now you can safely knead
Scops owl
Pies are delicious. I had 31 pies out of 600 grams, half with cabbage and with ventricles. I passed them boiled and with onions through a meat grinder. Goodbye figure.
irinapanf
SOS !!! I kneaded a half dose of the test, an hour passed, but it didn't rise !!! What to do??? Otherwise, the products will be lost!

P.S. The dough is heavy, buttery. There shouldn't be any problems with yeast, because 2 days ago I was baking a poppy roll from "awesome dough", everything was fine.
Elya_lug
irinapanfmaybe cold? You can put the dishes with the dough in a bowl of warm water or on a kettle.
Scarecrow
Quote: irinapanf

SOS !!! I kneaded a half dose of the test, an hour passed, but it didn't rise !!! What to do??? Otherwise, the products will be lost!

P.S. The dough is heavy, buttery. There shouldn't be any problems with yeast, because 2 days ago I was baking a poppy roll from "awesome dough", everything was fine.

Yeast was not poured with hot milk? When dividing the recipe in half, did you forget to split the butter? Is it warm in the place where the dough approaches? If everything is in order with the yeast, the dough simply cannot but rise.
irinapanf
I'll try to put the bucket in the oven right now. I divided the oil in half. Instead of water, sour fermented baked milk, warm, not hot. In about 30 minutes I will unsubscribe that with the rise.
Vasilica
Why, instead of water, the recipe contains milk
Vasilica
I also baked today, yesterday (after Kroshinogo luhhf) I kneaded the dough, put it in the refrigerator overnight, baked pies with apple filling today (my son love everything apple). girlsPeople, this is something. I baked from this dough many times, but today's just tenderness itself, soft, downy, weightless - you will swallow your tongue))))))))))))
Scarecrow, I never stop remembering and thank you)))))))))))
Aprelevna
and today I again baked sausages in dough and pies with plum jam !! super!!
Scarecrow
Temptresses!
irinapanf
All the same, I have neither milk nor water. Ryazhenka. I’m thinking, is it not enough yeast for this amount of oil?
I am writing a recipe:
flour - 500
fermented baked milk - 250
egg - 1 pc (small, because chickens are young)
Sunflower oil 25 g
and 75 g butter
salt 1 tsp
sugar AAAAAAAAAAAAAAAAAAAAAAAA A!!!!! SOS!!!! Sugar threw a full dose !!!!! I forgot to divide it in half! AAAAAAAAAAA, what to do?
Aprelevna
irinapanf, in my HP, I always knead this dough for 500 g of flour, but I pour in 1/2 cup sugar, as originally in the recipe.
I think it's not the sugar that matters, but something because of the fermented baked milk.
Scarecrow
Excess sugar inhibits fermentation.

I always say - are you sure that the recipe was divided in half correctly? Because I myself will not share anything.

Yeast not saf-levure?
Scops owl
irinapanf And how much yeast? If you need half of 25 grams. fresh or okogo, less than 1 dry packet. Maybe it's yeast?

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