Lean biscuit dough

[vernisag]

vernisag, One truth in two sessions, but he really liked it. At lunchtime, half of it, and in the evening the rest was quietly crumbled, and the most interesting thing is that I have a little reed. We are like in a cartoon about a hamster and a gopher

And I baked with blueberries on Saturday, a double portion. so my husband and I ate in two sessions. Well, truth be told, I'm a slice husband two. But the fact remains. On the weekend, he had already received an order for a repeat. So, thank you so much.

[Natalia]

To health Natalia

And the most interesting thing is that I have a reed. We are like in a cartoon about a hamster and a gopher

Tady let Peki get better every day, do not touch it yourself until the dimensions are equal in jest

[Irochka]

Irochka and I thank you again. The dough is just a lifesaver. Now we have been at the dacha for a week, I haven’t transported anything yet, well there is oil, water and flour, I didn’t have time to cook

[Irina]

Irina, today I took your dough, and I have already invented the filling myself))
Thanks for the dough !!

Thanks for the interesting recipe! Is the cake firm in the finished cake or not? Thank you.

[Valeria]

Valeria, it is with baking powder, soft dough

The word "biscuit" frightened me. I will definitely try to do it. Thanks for the recommendation! Good luck!

And today I again made with cabbage, for this filling, for us, the best dough
Irisha.
(you hiccup, probably all day, so often we remember you)

The dough is universal! I also did it with everything - I always like the process and the result

[vernisag]

vernisag, Irina! Good day!
I want to join the rave reviews of the dough recipe!
It's a pity that I tried to make pastries from this dough recently, I really liked the result and the fact that you can pamper yourself and your loved ones with something delicious during Lent!
Thanks for the dough recipe!

I also baked today. With cottage cheese and frozen blueberries Vkusooo

To the health of the girl!

Does the dough turn out tough? I need it for the basket.

Keeps shape

[vernisag]

vernisag, Thank you! I probably won't have time. Well, another time

Added Sunday 01 May 2016 2:59 pm

Yesterday I baked a basket of this dough in the night, I sculpted it, practically. The dough is very oily, easy to cut, but not pinched well. One seam came loose in the oven. Next time I'll try to put less oil.
For some reason, I hoped that the dough would increase slightly during baking (I got used to yeast) and, taking this into account, put the "rods" less often, but it remained almost the same, as it was necessary to take into account in the future. I also baked a pigtail handle, but it cracked when I tried to pierce it with a toothpick, the remains in the photo can be seen.
The dough turned out delicious, salty (I put a little more salt), it looks like a cracker. I'm thinking of making snack cookies for beer out of it

Oh, Olya, how great you did it! Tartlet Interesting.
Additional messages in topics do not receive messages in the mail, as I do not like these innovations
Accidentally came here, but I would not have seen the basket then
Ol, why was the basket, then what else did she do with it?
The dough, yes, it sticks very badly, I tried to sculpt small pies, everything crawls, it did not work out normally

, but what was the basket for, then what else did you do with it?

For Easter eggs

The dough, yes, it sticks very badly, I tried to sculpt small pies, everything crawls, it did not work out normally

if you sculpt, then definitely the oil should be reduced. You can also add sugar for stickiness

For Easter eggs

Ah, won’t you
And sugar will give stickiness to the dough?

sugar will give stickiness to the dough?

Usually gives!

[vernisag]

vernisag, Irina, huge THANKS for the recipe, everything turned out as I like - a lot of berries / little dough !!! Moreover, the dough is just out of nothing

Tanya's health I'm very glad that I liked the biscuit

And I'm not trying to sculpt little pies out of it. I roll out circles of about 50g of dough, put the filling and roll up like a pancake either with an envelope (if the filling is dry), or with a cigarette-tube (if the filling is thin). Everything turns out great!

[Alla]

But I tried to sculpt pies Alla, you will have to try it too, just fold

[vernisag]

vernisag, Irinka, take the report !! What a delicious pie turned out! Thank you very much! Summer is coming and fresh fruits and berries! Let's bake!

We love crackers and sticks based on this dough, they fly away faster than any cookies
I changed it a little for this: I make 100-130 ml of water, a full tablespoon of salt and add 1-2 tbsp. l. Sahara. I bake it right away without keeping it in the refrigerator (I didn't notice the difference).
I baked a whole baking sheet yesterday (for 400g of flour), and here are the leftovers

[Ilona]

take the report !!

Ilona, I accept! Wonderful galette! There are many berries, very tasty!

We love crackers and sticks based on this dough, they fly away faster than any cookies

Olga, well, you're a pervert! I'll go bake those sticks too!

[vernisag]

vernisag, yeah, I'm like that
Sticks are super!

[Serenity]

I'll go and bake those sticks. Moreover, I have a special form for a large number at once, there is no need to work too much. Serenity, thanks for the hint, and vernisag, per dough recipe.

I have a special form for a large number at once

Wow, then you finally need to bake

[Serenity]

I'll go and bake those sticks. Moreover, I have a special form for a large number at once, there is no need to work too much. Serenity, thanks for the hint, and vernisag, per dough recipe.

Show me what form

[Irish]

Irish, you can cut it out with such a thing

🔗





Or such

🔗

Added on Tuesday 24 May 2016 09:33 AM

And I just cut with a knife and fse

I have exactly this:

I don't use a knife or a dough wheel somehow more handy ...

And I just cut with a knife and fse

Wow! Is it with poppy seeds?

Show me what form

Like this:

Yeah, thanks, I get it. I have a wheel, I have to try.

Is it with poppy seeds?

No, it's sesame black

[Irina]

Irina, thanks for the dough recipe! I baked baskets from it in a muffin maker, we really liked it.

[Maria]

To health Maria

[vernisag]

vernisag, Irina, I constantly bake biscuits with different fillings. I have already reported in the topic many times. But every time I bake it, I want to run here and say thank you again and again. Today I baked it with jusai (Azite onion and garlic), raw eggs and cheese. As always, an unmatched result. Thank you, Irochka! Your recipe is one of our favorites.

[Ludmila]

Ludmila, to your health!
And who are you, what are they suspiciously very beautiful? You make the dough a little differently, right? Kohler is very beautiful!
Or I already asked about it last time

[Ludmila]

LudmilaHow delicious! And the filling is gorgeous, thanks for reminding me, though I hear about this garlic and onion for the first time. very interesting, I will go on google.

[vernisag]

vernisag, Nikusya, Ira, Ilona, ​​thank you girls for the praises! This is all Irino's magic dough!

And who are you, what are they suspiciously very beautiful? You make the dough a little differently, right? Kohler is very beautiful!

Irochka, I don’t step back from the recipe - I do everything ...

Or I already asked about it last time

Yeah, I asked ... But a long time ago, a year ago ... It's not a sin to forget. It’s my mini-oven that’s stoking - the upper heating element is low. Therefore, I bake all breads with hearths. And I get them with such a ruddy color scheme. Here's the biscuit the same ..

And the filling is gorgeous, thanks for reminding me, though I hear about this garlic and onion for the first time. very interesting, I will go on google.

Nikusya, Jusai grows in Central Asia and China. A variety of garlic or onions, I won't say for sure, It smells of both garlic and onions at the same time. The leaf is flat, not hollow, like garlic, but soft, like green onions.

Outwardly, it is very similar to wheatgrass.
In this photo, jusai.



And this is wheatgrass. Well, you all know him. The leaves are thinner and sharper. I often confuse them. To tell the difference, you need to touch and smell.



Are they similar? On our site, he is like a weed. We mow it with a trimmer, and then I use it for mulch.



Usually, after mowing the grass, people smell deliciously of grass, and then hay, while our neighbors and I smell like jusai ... Solid phytoncides ..

and with our neighbors - dzhusai ... Continuous phytoncides ..

Gyy! But at your place you can eat buns "at a price", bite a bun, breathe in the air and get an onion bun with garlic!

[Nikusya]

Nikusya, yeah !!! And so it turns out!

In this photo, jusai.

Lyudochka, I was surprised that it was growing with me and I did not know what it was
Rather, that year, in the spring, my sister-in-law brought me a whole package of such greens (I dug up at my dacha) and said, "Well, plant it!" I ask her
- what is it? she says-cheremsha!
So I put him in several places. This year, in one place, he went great with me, only I keep looking at him and think that he doesn't look much like wild garlic
Now I don't really know where to apply it
I added green to borsch, to stuffing with green onions in pies and cut into salads.
Now I'll try the filling in the biscuit
Thank you for showing photos of your dzhusai)))

[Nelya]

Nelya, well, yes, it does not look like wild garlic at all. In general, you have a climate for him. It’s good that I did. So, feel free to do whatever you want with him. I really love pasties, pies, manti and dumplings with him, and I also put them in salads. I used to buy in bunches at the bazaar, but here there is such expanse. The impression is that Jusai was once grown here for sale. Almost the entire summer cottage village is planted with it. And I like it .. Where dzhusai grows, there is no other grass - it clogs.

Now I'll try the filling in the biscuit

Nelya, try it! We really like it. I think you will also like it.

Luda, and how to make the filling? With a raw egg? I just boil the eggs if I make the filling with green onions.

[Nelya]

Nelya, yes, with a raw egg. I also boil eggs when I make pies with onions or jusai. I tried to do the same and biscuit. But onions and eggs are scattered when slicing biscuits. Then I decided that raw eggs would tie the filling. And so it happened. I put 2-3 eggs in onions / jusai, salt, mix. I put the filling on the rolled dough, sprinkle it with grated cheese on top, pinch the edge, then just fill it with one egg, beaten from 1 tbsp. l. sour cream (mayonnaise). Only I do all these manipulations right away on a baking sheet covered with paper, otherwise you can not bring the biscuit to him - it is too unstable in its raw form.

Today at my grandmother's house we swung three pies at once
With raspberries, sour cream and cheese-feta cheese
Everything was baked right at the same time
The dough is a miracle! I just don't get tired of praising and handing out the recipe left and right.