Elya_lug
Luda, Thank you!!! Maybe I'll try tomorrow!
Olga VB
Quote: vernisag
But, just dough, without filling, is not very tasty, you can bake it during fasting, but I don’t know.Try it, maybe you will like it
I confirm!
Yesterday I made something like buns, rolled it out so thinly, right up to the state of a thin film, sprinkled it with sugar and cinnamon on top, that is, quite a lot of sprinkling turned out, because the surface is large with thin rolling, molded the buns with a heart, laid out in the princess , baked for 20-22 minutes.
It baked well, but the taste, despite the abundant sprinkling, turned out to be bland
I also had to generously sprinkle with powdered sugar. And the result is not sugary for us at all, a little sweet. Quite tasty. This despite the fact that we are not fond of sweets at all and just a little is enough for us.
Irin-aga
Hello again. I was baking a treat again. With a secret lemon filling. Decorated with cherries and apples + nuts. Baked in the oven in a split form.
Before baking
Lean biscuit dough

and after
Lean biscuit dough

She already gave your recipe to her. And today the daughter-in-law will try. The son is crazy about these pies
Bul
Irina, so beautiful! 👍 I imagine how delicious! I have not tried it with a secret filling yet!
Irin-aga
Bul, Secret filling with lemon mmm, what a treat.
How soft the gummy! And when you brew starch, it rolls right into the ball. You immediately throw a saucepan on the table and stir in the sugar with a fork. Starch dissolves before the eyes until soft. I took potato starch. Lemon in a meat grinder and there. Very fast and nothing floats anywhere when baking.
I sprinkle the apples and cherries with a little sugar.
Thanks to the author for this stuffing.
Bul
Irina, yes I heard about this filling! And she's in my bookmarks, but I have never cooked yet! thanks for the advice, I will definitely use it
vernisag
Quote: Irin-aga
The son is crazy about these pies
I, too, from your pies baday Irina indescribable beauty!
Irin-aga
vernisag, thanks for the kind words, but now, it seems, I have no time for pies. The husband was admitted to the hospital and operated on. Now he has all the time. Even at the forum I was able to look only at night.
Girls, my soul is with you. Good luck everyone! And delicious new biscuits!
Vinokurova
Irishka, my sunny Vernissage !. today I made your biscuit with strawberries .. now everything works out, and is done easily and quickly ... all the garbage is that this biscuit is too fast to be eaten (((I didn't even have time to take a picture
* Anyuta *
Simple - quick - and tasty and there is nothing more to add ... (filling with mashed potatoes, fried onions and a couple of sausages)
Lean biscuit dough
Helen
Finally, I got to this test ... Many thanks for the recipe !!!! well, very tasty !!!! I made apples with plums ... for the third day in a row I bake in the Princess ... well, what a charm (and cake and princess) I baked the first according to the recipe, and the second I already made a double rate so that the whole Princess was ...
my report !!!!!!!!!!
Lean biscuit dough
Lean biscuit dough
Kamena
vernisag, hello and prosper!

I also added 1 tsp to the flour. "with a slide" of vanilla sugar.
Brought water with oil to a boil and "brewed" the flour mixture.
Stirred first with a fork, then by hand. The dough is soft, plastic.
The dough "rested" on the table (in a bowl under the lid), because it turned out hot for me.

She rolled it straight out on a sheet of baking paper. Sprinkled with starch the middle of the layer (leaving the sides 5 cm).

Filling - 3 apples (in pieces), 5 plums (in halves), 1 tbsp. l. starch.
I put the filling on the dough. Sprinkled fruit - 2 tbsp. l. sugar, 1 tsp. cinnamon. Butter (30g) in pieces - spread on top. Wrapped the edges.

Thank you for the wonderful recipe. Easy to prepare, delicious to eat.

Sincerely. Kamena-Lena. ...
Cirre
Outraged, someone threw out Irochka's recipe (with minor amendments) in contact vernisag... So the photo is ugly, on the first page Irina has some proffoto.

🔗
Natalishka
Something Irina hasn't appeared for a long time
Irishka where are you? We miss your recipes
afnsvjul
Who made the cabbage biscuit? Share the recipe for the best filling
Mikhaska
Yulia! I prepare the cabbage filling for the biscuit in the same way as for my cabbage pie. Fry cabbage with onions. Then I throw it back in a colander to drain the grease. I drive a few raw eggs into the cabbage and rub my favorite cheese. I mix everything and - on a biscuit. I tuck the edges and - into Princess. It's delicious for us. Maybe you will like it.
Tumanchik
Quote: afnsvjul

Who made the cabbage biscuit? Share the recipe for the best filling
And I always have a bag of frozen cabbage in the freezer. Since I often take vegetables with delivery, and there they always bring huge heads of cabbage. I crumble it into squares. Then anywhere. For filling in pies in a bowl (without defrosting) as needed and in the microwave. I only cover with a microwave lid. 800. Time is always different. But it turns out very quickly. YES, I also pour out quite a bit of milk. When almost ready, I add a little butter, salt and spices. Surprisingly, cabbage is always dry and soft. So I prepared the filling in the pie according to Lena Tim's recipe. Very vakusno with boiled egg and butter.
natushka
Tumanchik, and can frozen cabbage be used for soup or main course? Color is normal, but how is it usual?
Crochet
Quote: natushka
Can I use frozen cabbage for soup or main course?

Can I get in?

That's exactly what I'm doing !!!

I put it without preliminary defrosting) ...
Tumanchik
Quote: Krosh
Can I get in?
thanks, Innulya
Quote: natushka
Tumanchik, can you use frozen cabbage for soup or a second course? Color is normal, but how is it usual?

similar!
afnsvjul
Tumanchik, Mikhaska, Thank you!!!
Tumanchik
Mikhaska-Irisha, congratulations on your birthday! Thank you for being with us!
afnsvjul
Quote: Tumanchik
800. Time is always different. But it turns out very quickly.

Ira, well, at least about how long?

Quote: Tumanchik
YES, I also pour out quite a bit of milk.
And pour the milk right away when they put the cabbage in the bowl?
* Anyuta *
Oh, you teased me in the morning with your conversations about cabbage filling ...
She stewed cabbage according to Mikhaska's method, only without onions and in a colander did not throw anything away. Fried it, added an egg and cheese. The dough is one and a half norms. Now I'm sitting there trying with coffee ..., ... Tasty, very tasty ... If you also consider that I'm generally a lover of cabbage and cabbage filling, then for me it's just bliss ...
afnsvjul
Anyuta, boiled egg? how much cabbage is needed for one biscuit?
* Anyuta *
Quote: afnsvjul

Anyuta, boiled egg? how much cabbage is needed for one biscuit?
I took cabbage a little less than 1/4 of a large roach. Raw egg 1 pc - added at the very end of stewing cabbage along with cheese. Thus, it turns out that the cheese and the egg 'hold together' the cabbage and it does not creep / crumble / does not fall out of the open pie ... in general, it turns out shikaro and so tasty ...
afnsvjul
Anyuta, Thank you!!!
Anise
Everything in these biscuits is good, only they quickly disappear from the table))).
Vernisag, Ira, another thank you for this wonderful recipe
Always sooo tasty!

Piece of biscuit with raspberries:
Lean biscuit dough

And this one with a cherry:
Lean biscuit dough
Kara
Anya, what a beauty !! How did you make the filling? First boiled with starch?
Anise
Quote: Kara
How did you make the filling? First boiled with starch?
Irochka, thank you and I am answering your question: I just mixed the berries with sugar and cornstarch, I didn't cook anything. The berries were fresh, not frozen.
I usually let the frozen ones thaw a little, and then I mix them with sugar and starch and put them on the dough. Otherwise, it takes a very long time to bake.
Cirre
Galette is already advertised
Kamena
Irina-Vernisag, hello and prosper!

Today I baked a biscuit with potatoes on wheat-rye dough.

Potatoes (3-4 pcs.about 400-500 grams) peeled, cut into 0.5 cm slices.I boiled for 5 minutes in slightly boiling water (salted to taste). I drained the water. I put the potatoes to cool.

Cut 1 onion in half rings, fry in vegetable oil, sugar a little, salt and pepper.

Dough: h = 250 ml cup.

1 tsp wheat flour (about 160 gr)
1 teaspoon rye flour (about 160 g)
1 1/2 tsp baking powder

Mix everything dry. Pour, stirring with a fork, just boiled "liquid" - 1/2 tsp (125 ml) water + 1/2 tsp (125 ml) vegetable oil + 1/2 tsp. salt. 125 ml of water or oil is about 9 tbsp. l ..

Knead, quickly collecting into a ball, by hand. My dough is hot. I leave it on the table in a bowl (under the lid) for 30 minutes.

Then I slightly knead the dough, make a thick cake and "disperse" it with my hands on baking paper (oiled with a little vegetable oil) to the desired diameter (about 40 cm).

Sprinkle starch in the middle, stepping back from the edge of 5 centimeters. Spread potato slices. I pepper, sprinkle with a little dry thyme, spread the onions. Pieces of butter (25-30 gr). I tuck the edges of the dough, pinching. Caution! The dough may tear a little. It's because of the rye flour, isn't it?

I transfer the biscuit (on paper) to a baking sheet. The oven is preheated. 180 degrees. 30-40-50 minutes. We have a gas oven "with character" - it bakes differently (depending on the season and time of day).

It turns out very tasty. There is only one "but" - from the finished biscuit it smells as if it is not only with potatoes, but also with mushrooms. And there are no mushrooms.

The recipe is a magic wand. Fast and tasty.

With gratitude and respect. Kamena-Lena. ...

fray Zayac
great dough! Thank you
vernisag
Kamena, Lena, fray Zayac, Lydia, to the health of the girl!
brena
Many thanks to the author of the recipe!
Already baked cookies and biscuits (mini and large) - very tasty.

I would like to ask - is there any point in baking a biscuit on a stone for baking? So that the base is crisper (only the oven is available)
And in other recipes, pour cold water with the motivation that this is how the baking powder is activated already during baking. Is it so?
vernisag
brena, to your health! On a stone, of course, you can try I have no stone, but I think it should work out well
I haven’t tried it with cold water It turns out choux pastry and this is its beauty, with cold water I don’t know how it will turn out
nikash
vernisag, Irina, thank you very much for the recipe !!! I made such yummy with raspberries and apples, mmmm next time I'll just do it with apples-cinnamon-sugar
vernisag
To health Victoria
nikash
I will add a photo before the children take it apart
Lean biscuit dough
vernisag
Vika, mmmmm, very pretty it turned out Appetizing, I wanted it straight too For a long time I didn't bake it
Katko
Quote: vernisag
I haven't baked it for a long time
By the way, yes)))
New Year's Eve lull in biscuit)))
It's time to open a new season
Has anyone tried to bake in Pryncess?
It seems to me that it should turn out great ...
When I read this Temka, I also read about princesses in parallel ... and now I finally bought it
Irina F
brena, I always bake on a stone - it's just that I have it in my oven all the time!
It turns out a little crunchy dough, but I think that it will be the same without a stone. After all, stone, I think, works at higher temperatures.
vernisag, Irishka, thank you again and again for the simply wonderful dough recipe! Just a lifesaver, but a godsend for fasting!
Vinokurova
Quote: katko
Has anyone tried to bake in PYNESS?

at first I just didn't get the dough, I abandoned everything .. then Irishka cheered me up and everything began to work out ...

but I always baked only in the princess)))
Katko
AlenKa, thank you)))
Yes, we have all the good fellows here, they will not let go, they will help if something does not work out))
O_lush_ka
I bake all the time and never stop thanking Irina for the dough the lifesaver. So today I will bake a biscuit with freshly caught smelt. For the fishmonger, I definitely add rye flour to the dough. We really like the taste of the bottom crust soaked in fish broth.
vernisag
Quote: katko
Has anyone tried to bake in PYNESS?
Katya, I haven't even tried it in the oven, even in the princess and baked. Congratulations on the princess!
Katko
vernisag, Irinaforgive me blind and unconscious
You have everything written in the recipe
When I read it and tried to cook it, I only dreamed of a pre-process ...
Thank you
vernisag
To the health of the girl! Thanks for the kind words!
NataST
Tell me, please, I hope one of these days I'll get my Princess, this recipe is the first in line to look very tasty for all biscuits! How many frozen berries do you need in the filling, until I reached page 20 - I met 300 grams of cherries and 3 apples. what if strawberries or a mix? So that it is not empty and not too much. Thank you!
Mom Tanya
Natasha, I only have 300g of cherries, I have enough. And if 3 apples are still ... too much, it seems to me.

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