win-tat
Well, I was tempted by an apple pie, the dough is all according to the recipe, only I added more sugar, 2 medium apples + sugar + juice and zest of 0.5 lemon + 1.5 tablespoons of cards / starch. The dough was rolled in c / grain flour, stretched into a cake on paper and sprinkled with a little starch (I read this method for a long time, which does not allow the dough to sour when using a wet filling). Baked in the Princess on a net for 23 minutes from a cold one. This is sooo delicious! Yulichka, another big thank you!

Now I'm throwing a bunch of photos

Yeast-free dough on kefir for quick cakes and pizzaYeast-free dough on kefir for quick cakes and pizzaYeast-free dough on kefir for quick cakes and pizzaYeast-free dough on kefir for quick cakes and pizzaYeast-free dough on kefir for quick cakes and pizzaYeast-free dough on kefir for quick cakes and pizzaYeast-free dough on kefir for quick cakes and pizzaYeast-free dough on kefir for quick cakes and pizzaYeast-free dough on kefir for quick cakes and pizza
M @ rtochka
Starting from 4 pictures ready to lick the monitor
Looks so beautiful and delicious!
win-tat
Daria, Thank you ! The dough is just a find, and bread cakes, and sweet pies, anything is possible
Yuliya K
Tanyusha, this is not an apple pie, this is a masterpiece !!! You should have filmed a master class on stacking apples - I myself would never be able to do that !!
Dasha right, it just looks crazy, how attractive !!!
grinaty
Tatyana, pie - just a delight It turned out very cool! And the dough is so cool - it is clear that the airy It is a pity, I have only one apple "lying around", it will not be enough. Is it possible to bake this with jam-confiture ??
win-tat
Yulichka, thank you, but I'm still far from a masterpiece, but in general it already seems that I can bake anything from this dough. It remains to try the pancakes.
Natasha, Thank you ! The filling can be any, if there is only one apple, you can add any frozen berries to it, it will also work out great with jam, the dough rises well and does not get soaked, you just need to remember to tart it with starch.
grinaty
Tanya, Thank you! I'll try to bake it tomorrow (at least I didn't give up a piece right now). And sugar somewhere probably 1 tbsp. l - or more? And the rest of the recipe? By the way, for some reason, the dough turns out differently for me - apparently it depends on kefir
win-tat
Natasha, put sugar to your taste, taking into account the fact that the filling will also be sweet. This time I sprinkled 3 dessert / spoons, this is about 1.5 tbsp / l. I put 2 tbsp / l of baking powder (from a bread machine) and soda-0.5 tsp / l, sometimes I pour not 2, but 3 tbsp / l semolina (if kefir is completely liquid). I also have different consistency of the dough, today it was more humid, so I rolled more in c / grain flour. And so I even did it on acidophilus, it turned out super.
mamusi
Girls, I'm again with a report.
Today Tortilla with potatoes ~ cheese with dill and garlic feathers!)))
Meal!

Yeast-free dough on kefir for quick cakes and pizza




Quote: Yuliya K
Tanya, this is not an apple pie, this is a masterpiece !!! You should have filmed a master class on stacking apples
+1000
Wonderful Pie!
Tanya !!
Tanya, a question. Do you bake the tortilla first a little separately from the filling?
I ~ yes.
I baked the Flatbread itself for 7 minutes, then I laid out the potatoes with cheese and herbs and baked for another 15 minutes.
Jiri
win-tat, mamusi, girls, you can go crazy from your yummy, and this is looking at night! Craftswomen!
win-tat
Here I say, you want salty, but you want sweet.
mamusi, great cake!
Irina, Thank you ! Join our warm company, we are addicted to this dough.




mamusi, Thank you !
Quote: mamusi
Do you bake the tortilla first a little separately from the filling?
Nope, stretched it out, sprinkled it with a little starch, laid out the filling and turned on the stove.
Masha Ivanova
Girls,win-tat, mamusi, what are you doing with us at all! One, you know, smells seductively of dill right from the photo! The second apples are so artistically arranged that you can simply be stunned!
In short. First, tomorrow I'll bake both.
Secondly. I start saving money for red cloth. When the new Princesses come, I’ll put on the strings on the red apron to fit.
Yuliya K
Quote: mamusi
Girls, I'm again with a report
Rita, cool flatbread with delicious filling !!
Clever girl who clarified her baking method and time !!

A little later I'll ask the Chief to add links to the latest "creations" in the recipe note, so that all the options are in a bunch!

win-tat
Quote: Masha Ivanova
When the new Princesses come, I’ll put on the strings on the red apron to fit.

Lenochka, Thank you !
Yuliya K
Elena,
Jiri
There, not only to instruct the strings, but also to insert wedges on the stomach, otherwise it will not be an apron, but a handkerchief on a curvy figure.
SoNika
Tatyana, I also really wanted to bake
win-tat
Girls, I'm sitting laughing, I can't
Virine, and what interferes is kneaded with a spoon, the filling is whatever your heart desires! The dough itself after baking turns out to be the easiest.
SoNika
mamusi,
mamusi
SoNika, take a piece, to your health!
SoNika
mamusi, thanks, and you treat yourself to mine, prada from tartlets, you will have to lick the salad
lady inna
Oh, and you here do everything, do it! win-tat, Tatiana, struck on the spot with her pie!
I didn't seem to be going to bake, but when I saw it, I wanted to
win-tat
Inna, Thank you !
Quote: lady inna
I didn't seem to be going to bake, but when I saw it, I wanted to
And here we all seduce each other.
mamusi
I should add cabbage there! I love cabbage pies, but the hassle! There is not always time.
And here ... you can play with the rest of the stewed cabbage ...
So ... everyone! Let's go throw cabbage in the cartoon ...
win-tat
Quote: mamusi
but the trouble is!
mamusi, and I blanch the chopped cabbage for 3-5 minutes without the hassle for pies, put it on a sieve and fry it with onions for 5-7 minutes, it turns out very tasty and does not darken.
mamusi
Quote: win-tat
mamusi, and I have no trouble
Tanya, I didn't say that about the filling.
And about yeast dough. When we make pies ~ it takes time to knead, then and there.
And with this test WITHOUT hassle (in the sense of time).
One, two and it's done ~ the filling would be ready ...
I have already prepared. I'll bake a cake with her in the evening
win-tat
Ahh, Semyon Semyonitch, with yeast Yes, a hassle, unless you make it in advance and keep it in the refrigerator, which is also a good option, by the way.
mamusi
Tanya, I keep in the refrigerator the most beautiful dough from Anis ...
But I am too impatient, I have no time to wait for it to warm up well, I am always in a hurry! And it seems to me that it is from this that, in the end, they are not so lush, my pies come out tastier when I DO NOT put it in the refrigerator, but immediately let it come up and bake pies from it. I feel better this way. I threw it into the HP on the Dough program. She took it out, stuck it on. Baked.
I also keep it in the fridge, of course, but I make Khachapurias, Ossetian pies, and Pizza. Namely, I love pies and "warm" dough




Look ... Anis writes that the dough needs to warm up for 2 hours ...
So in 2 hours, PANASONIK will make kneading and proofing of a new dough ...
Something like this...
Jiri
I bake a pie with apples under these conditions, something will work out
win-tat
Quote: mamusi
Something like this...
Yes, I also, that's why I got hooked on this dough, so I hit it, I want "here and now," but it's easy to get it.
Irinahow is the pie turned out?
Jiri
win-tat, Tatyana, baked in the country, the tablet is fooling again. Sloppali with a squeal, very tasty, in the gazebo and with tea!
mamusi
Quote: Jiri
, in the gazebo and with tea!
Kaaayf, I also sit in the garden ... alone (in the company of cats)))
In the evening I promised my son "cabbage pie", the filling is ready for a long time, and then ... once ~ two and it's done!
Thanks to Yulechka !!!
win-tat
Oh, in the country house and in the gazebo! We also set the samovar and warm it with pine cones.
mamusi
Quote: win-tat
we warm it with pine cones.
Baldezh ...
Bul
Julia, thanks again for this express dough. Today I made a quick pizza for breakfast. True, I replaced kefir with whey and added a little more flour. Delicious, fast. The children did not even understand that the dough was different. (Usually yeast)
Yuliya K
Julia, I am very glad that I like the dough !! Yes, it helps a lot when you need to build something quickly! And with serum and semolina it is better to increase - put more on a spoon.
Jiri
Yuliya K, Julia, I noticed such a feature, on a simple cheap semolina the dough turns out fluffier, but on a solid semolina it is not the same.Today I will portray it with rhubarb mixed with apples, and in general there is no price for such a dough at the dacha, once, and everyone is well fed
Yuliya K
Irina, I haven't tried it with hard semolina - you rarely find it in our shops either ..., I have the usual soft varieties - the "M" brand. Thank you for experimenting with hard semolina, I will know, and the information will be useful to others !!
Svetka-Vetka
Yuliya KThanks again for the recipe!
There was no kefir, but something was urgently needed, guests were on the doorstep. There was sour cream residue + curd cheese + milk + cheese
And it turned out very, very tasty. I keep grated cheese in the freezer for this Leshka.
Ivanovna5
Yuliya K, I came to this recipe of yours after a test of puff yeast dough, I take it to my place. I bake pizzas very often and a lot, I don't make less than three, but more often than not. I always made only yeast dough, and now I will try to bake it on this.
Yuliya K
Svetlana, thanks for the tip !!! I am very glad that the recipe helps out with quick baking!




Anna, and rightly so, especially since the dough is completely, completely unblemished !! For giving and vital! And for pizza makers a great option for quick baking!
shoko11
Yulia, and from me thanks for the recipe, very much helped out. And the pizza had to be made quickly, and the dying kefir should be attached. The only thing was that I didn't have semolina, so I replaced it with starch, everything worked out great.
Yuliya K
Elvira, the main thing is that everything worked out great !! Although I strongly advise you to try with semolina !!
lady inna
Quote: Yuliya K

I haven’t tried it with solid semolina - you rarely find it in our stores ...
Julia, look for "Uvelka", it says "semolina". Of the chain stores, there are most likely in Pyaterochka. I also thought that we have all the semolina only "M", I accidentally read it like this on the label
Yuliya K
Inna, other! After all, I bought it precisely because of this, that I did not find any "M" or "T" on it, only the word "semolina", which definitely hints at the solid nature !! You think it's solid? I haven't let her go anywhere yet. I won't throw it into this dough, it behaves very well on the most ordinary decoy.
But I was looking for solid semolina as a substitute for durum flour.
lady inna
Quote: Yuliya K

You think it's solid?
Yeah, yesterday I thought so, but today I already think that the word semolina on the packaging - it's simple semolina in English. Honestly, I also trusted this word :-) I compared Uvelka with a cheap semolina visually - they do not differ at all for me: neither in color (Uvelka is also white), nor in size :-)
But there is also Mistral and Makfa - these do not hide that they are from hard varieties, but they are rather poorly distributed on sale.
RepeShock

Makfa T is definitely bigger than just semolina.
mamusi
Girls, I have both decoys at home
Semolina T ... hard variety (slightly yellower and larger)
Semolina M ~ smaller, whiter.
I baked this cake with both brands. The result is excellent in both cases!
Yes, and one more thing: I rolled the dough in polenta and just in corn flour!)))
Interestingly, in Polenta, with a greater creak, I like making Pizza more. And for Apple Pie ~ just flour is better!)
Yuliya K
Quote: lady inna
today I already think that the word semolina on the package is just semolina in English
Perhaps it is, and even most likely !! But I hope that the groats are really perfect, as stated!
I take different cereals for uvelku, while I have no complaints about them, but after all, even on the most ordinary semolina, manufacturers always put an "M", and uvelkovites for some reason kept silent about the brand, very strange!
Quote: RepeShock
Makfa T is definitely bigger than just semolina.
Quote: mamusi
Semolina T ... hard variety (slightly yellower and larger)
So the search continues ...
mamusi
Semolina ~ is definitely "semolina" in English.

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