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Dough "Unforgettable Khrushchev (French)" (page 2)

MariV
Flour is different everywhere. Even one flour mill can have completely different flours - the grain is not always of the same quality.
Sometimes it also depends on the model of the bread machine - in Panasonic, one dough turns out, and in another model of the bread machine, the other is kind of liquid. Don't follow a rigid recipe - add flour as you knead.
The classic of the genre is when manually - for 1 glass of liquid 3 glasses of flour.
kirch
I baked some pies today. The result is airy, soft and very tasty. Shortbread dough, as someone wrote, is not at all similar. I mean ready-made. And from the ruble dough, pies are completely different. I liked these more. The dough was airy and bubbly. True, it is very fatty, which is not felt in the pies themselves. The dough was liquid, I added a spoonful of flour, I could have added more, but I was afraid. Here are just bad stuff. Is that so with me? Baked with apples and cabbage. Yes, and more, baked right away. Are the pies different or the same after the refrigerator? Thank you.
MariV
Pies made from this dough are always delicious, and after the refrigerator - too! Bake to your health!
Nat_ka
The dough VERY, VERY liked it. I baked pies with sauerkraut. Unmatched It is a pleasure to work with the dough - it does not stick to surfaces that are not oiled, it rolls well and does not tear when baking.

And in the evening I was afraid that the bag would burst and the whole refrigerator would be in the dough.
MariV
To your health! : flowers: I don't think the package will burst - I have never had one.
Sapphire
Delicious dough,: girl_love: baked a pie with meat and cabbage. Kneading in HP added flour. Thanks for the recipe.
MariV
To your health!
butska
Divine dough !!!!!!!!!!! I took it to the bookmarks. Made with chocolate. Today I put the dough again.
MariV
Good health!
tata61
Really good dough, and all its charm is that the products made from it remain tasty even on the second or third day (they did not survive anymore).
I baked it twice. The first time the dough lay in the refrigerator for 2 hours, the second time - a day. The second time it seemed to me even tastier. I came home from work, kneaded in a bread maker, put it in the refrigerator. And the next day - I came home from work, took out the dough, while I was changing clothes, sorting out - the dough was warmed up. I made something like buns out of it - I rolled balls and stuffed candy-dragees inside. Delicious. But pies probably won't work out of it - for example, for me, the seams don't stick up - they creep
Liberty_
Thank you very much! Made with margarine and olive oil. I used to bake cinnamon and raisin buns and open pie with apricot jam! The husband diminished everything in the evening.
MariV
To your health!
Lala
Thank you very much for the amazing dough! I tried so many different options, but I could not find such chubby ones so that they melted in my mouth, and that was all. And here it is !!! It is easy to prepare, spend the night in the refrigerator and get tender pies that melt in your mouth. I baked with poppy seeds and made a roll ... but very tasty! I will only bake with this dough. I am very happy with exactly what I was looking for.
MariV
To your health! I also like this dough very much, I learned this recipe from my daughter-in-law, long before the appearance of a bread machine in the house.
olesya26
Unforgettable Khrushchev dough (French)

Olya THANKS !!!! I liked the dough very much. Today I will bake with him for the third time. The photo is not very good, the flash failed
MariV
To health and joy in the house!
olesya26
Quote: MariV

To health and joy in the house!
Olya: rose: thanks, the house smells like rolls with cottage cheese from this dough
MariV
Olesya, bake with different fillings - this dough is good with meat, and with cabbage and in general with anything.
kirch
Olya, she has already baked pies from this dough. We liked it very much. The only thing, for some reason, did not cover well.And then again I was going to knead this dough and began to carefully read the history of this dough. And I have this question. The original says that you need a pack of margarine and 50g of yeast. And you have different proportions. Did you decide to do it yourself? Or what? if made according to the original recipe, will the taste be different?
MariV
In principle, I don’t use margarine, so 100 g butter + 100 ml vegetable oil. And yeast - I remember (for now!) What yeast was in the days of Khrushchev - weak. The current ones are much stronger, so I put them less - 50 g - that's half a pack of 500 g flour! Lot.....
kirch
Quote: MariV

In principle, I don’t use margarine, so 100 g butter + 100 ml vegetable oil. And yeast - I remember (for now!) What yeast was in the days of Khrushchev - weak. The current ones are much stronger, so I put them less - 50 g - that's half a pack of 500 g flour! Lot.....
Thanks for the answer. And I don't remember what the yeast was. At that time my mother baked pies
MariV
Well, at that time I did not stand at the stove either, although I was born under Stalin. And what yeast was at that time - I remember! Without dough and feeding, they did not raise the dough very much, my mother constantly complained about the quality of that yeast. Well, at least in Tver (Kalinin).
Albina
So, it means that the French dough must be mastered.
olesya26
Unforgettable Khrushchev dough (French)

Olya, I came back with a thank you. THANK YOU!!! TESTO SUPER, THANKS YOU !!! I bake only with this dough, though I grease the top of the pies with an egg
MariV
To your health! Bake for joy!
kirch
Olya, I have already asked and I will ask more. I really like the taste of the pies, but the dough turns out to be very fatty and does not stick well. Is that how it should be? Or am I doing something wrong.
MariV
Quote: kirch

Olya, I have already asked and I will ask more. I really like the taste of the pies, but the dough turns out to be very fatty and does not stick well. Is that how it should be? Or am I doing something wrong.
Reduce the amount of oil - because of this it is bad and sticks; or add flour while pinching.
kirch
Quote: MariV

Reduce the amount of oil - because of this it is bad and sticks; or add flour while pinching.
Thanks, I will try next time. Otherwise, I strictly adhere to the recipe
MariV
I have been familiar with this recipe for many, many years, I have never had any problems with pinching pies. Maybe it's the flour, the low gluten content.
kirch
Quote: MariV

I have been familiar with this recipe for many, many years, I have never had any problems with pinching pies. Maybe it's the flour, the low gluten content.
I always use MacFa
Albina
Olga, such a delicious cut at the bun
Sindi
Olya, thanks for the recipe! : Friends: I baked it yesterday, did not keep it in the fridge, it was warm for about 2 hours. I got a delicious pie with condensed milk and walnuts.
Unforgettable Khrushchev dough (French)
vedmacck
I kneaded on December 30, baked pies with potatoes and mushrooms on the 31st. Delicate dough, easy to process. The pies turned out to be very, very tasty
Thanks for the recipe!
elvin
Good day! There is no way to read all five pages of the discussion, just tell me - you don't need to put salt in the dough? Am I kneading the dough and now, in some confusion, should I put it or everything is strictly according to the recipe?
Now I carefully reread the first page and saw that salt was not needed. And how does it taste, is it not bland?
eye
I would add, as without her
vedmacck
elvin, I added. Half a teaspoon.
elvin
Thank you girls! I also added salt, I'm just going to visit my parents, I wanted to treat them to pies. And my mother is able to catch the lack of salt even in cakes.
vedmacck
I have the same problem with my father
MariV
vedmacck, Tanya, yes, this is a recipe proven for decades, it always turns out well.
About salt - a matter of taste, if you cannot live without it - add.
vedmacck
MariV, I can, but my relatives cannot
Thanks again for the recipe
MariV
Then do it well for your family!
lilya 54
MariVOlga, thank you for the recipe! From the whole family. The dough was kneaded in HP in advance and it waited for its turn overnight in the refrigerator. Made buns-awesome turned out! Will use the recipe often! Thanks again!
MariV
lilya 54, Lily, it's good that the old recipe for this dough has come to my liking! I love him very much too!

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