Pastries with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers

Category: Bakery products
Kitchen: Russian
Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers

Ingredients

Dough:
Dry yeast (fast Saf-Moment) 1 bag (11g)
Warm milk 70-80 ml
Sugar 0.5 tsp
Flour 1 tsp
Dough:
Warm milk 1 cup (250ml)
Eggs 2 pcs.
Salt 1h l. b / slides
Sugar 2st. l. b / gork
Margarine (I have - Pyshka) or sl. oil 200 g
Flour (I have Makfa) 3.5 cups
Filling 1:
Chicken stomachs 750 g
Bulb onions 2 average
Sour cream 1 tbsp. l. from a hill
Filling 2:
Young cabbage 550 g
Boiled eggs 2 pcs.
Butter 20 g
Filling 3:
Turkey or chicken (meat from the legs) 550-600 g
Broccoli (I have frozen) 250 g
Bulb onions 1 large
Vegetable oil 1-2 tbsp. l.
Filling 4:
Mushrooms (I have - porcini, frozen) 300 g
Peeled potatoes 350-400g
Bulb onions 1 large
Sour cream 1 tbsp. l. from a hill
Dill 2-3 twigs
Vegetable and butter 1 tbsp. l.

Cooking method

  • Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
  • Other delicious fillings include:
  • Roasted turkey with broccoli;
  • Potatoes with porcini mushrooms in sour cream.
  • The amount of each filling is calculated for 1 pie in a pizza maker!
  • Without exaggeration, this is the best, tastiest, most delicate pie dough that I have ever cooked or tasted anywhere!
  • "I will die, but I will bite!" - said our mistletoe, holding a pie in one hand, and in the other - crossing herself with a handful of pills (she is allergic to eggs, so I did my best for her). I'll come up with the next recipe with lemon and cinnamon (for her) - there will be fireworks!
  • In fact, this is a puff yeast dough, but only it is rich and very soft. Suitable for baking with any filling, but in pizza makers, pies should only be with fully prepared filling, raw will not bake in 12-15 minutes allotted for this dough.
  • The amount of dough here is designed for two pies in a pizza maker or for one large one in the oven (I'll tell you more about this in a note).
  • First, let's tackle the filling that takes the longest to cook: of all the chicken offal, stomachs and hearts are my favorite. But today there will be only stomachs. They must be thoroughly rinsed, cleaned, if necessary, from yellow films and cut into two centimeter pieces.
  • In a frying pan with a small amount (2-3 tablespoons) of vegetable oil, put the chopped stomachs and simmer under the lid, in their own juice for 45 minutes. At first, a lot of juice:
  • Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
  • But after a while, you may have to add more water if the juice boils away. Thus, we bring our "navels" to full readiness. Then open the lid, turn on the heat, evaporate the remaining moisture and lightly fry the stomachs. It is not necessary to deeply fry them, because they will also brown with onions. Add the chopped onion, salt, pepper and, covering with a lid and stirring from time to time, bring the onion to a slightly golden color:
  • Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
  • Then add sour cream, stir and turn off the heat. Everything, let our "navels" cool down.
  • Now you can do the dough: in fact, doing it is a pleasure: quickly, simply and without unnecessary gestures.
  • First, we mix everything for the dough - let it stand aside, wait. In a large bowl on flour, rub frozen margarine on a coarse grater (Pyshka is easy to rub), stir so that the pieces of margarine do not stick together (do not grind or grind). Now, in some jug or bowl, mix milk, eggs, salt, sugar.We add our dough there, stir and pour it into flour with margarine in one fell swoop. Now all that remains is to stir it all with a spoon. Yes, yes, no need to climb with your hands! If the dough seems thin (the flour is different for everyone), then you can add one, maximum two tbsp. l. flour, but no more. The dough should be sticky and sticky.*:
  • Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
  • Cover the bowl with a plate or cellophane and put it in the refrigerator for about an hour, or less.
  • In the meantime, we are preparing the second filling: boil water in a saucepan, salt it, and toss in the cabbage cut into large cubes (3 cm each).
  • Here it is:
  • Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
  • Let it boil and cook for 2-3 minutes (this is for young cabbage. Winter, tough, you will have to cook longer so that it becomes soft, but elastic). Parallel to cabbage, cook eggs.
  • Then we put the cabbage in a colander and rinse with cold water:
  • Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
  • Now we squeeze (without much fanaticism), and in a bowl we mix it with chopped eggs, salt and pepper.
  • Here's a nice filling we got:
  • Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
  • That's it, our dough is ready. It spread and rose.
  • I must say that baking from this dough in the Princess is possible only on a silicone mat. I cut it out with a diameter of 32 cm.
  • We take out half of the whole dough from the bowl, put the second back into the refrigerator. Cut off 1/3 part from a piece and put it aside, covering with a bowl. Collect the remaining 2/3 into a ball
  • Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
  • and right on the baking mat, roll out the dough so that it is 2 centimeters larger than the rug. When working with the dough, dust it with flour, but not strongly, but only so that it does not stick to your hands and to the rolling pin.
  • We transfer the rug with the dough to the Princess (we got small sides), put the cabbage filling, and on top - butter:
  • Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
  • Butter is an indispensable ingredient here - there is not much of it, but what does it do with boiled cabbage, citizens - eat your mind!
  • Now we roll out the remaining 1/3 of the dough into a small round layer of smaller diameter and put it on the filling:
  • Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
  • We raise the edges of the lower layer and, constantly dipping our fingers into flour, we firmly fasten them with the upper layer in a way that is convenient for you. I did as I showed HERE.
  • We make a small hole in the very center of the pie and, gently pressing on the pie, from the center to the edges, push it to the sides of the Princess so that it becomes as wide as possible. If the pie is smaller, then it, accordingly, rises higher and rests against the lid of the pizza maker, risking very fry. Now grease the pie with an egg and sprinkle with sesame seeds (optional).
  • Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
  • Turn on the Princess for 12 minutes, then turn it off and leave the cake in it for a maximum of 5 minutes. I baked at first for 15 minutes, then turned off the stove, ventilated it for 10-15 seconds and decided to hold the cake for 5 minutes, but I had to take it out after 2.5 minutes - it was very browned. Therefore, it seems to me that 12 + 5 will be just right.
  • Here he is handsome, check out how chubby:
  • Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
  • We immediately transfer it to the dish (I use two scoops) and, covering with a towel, leave it alone for 30 minutes.
  • Oh, it's so delicious, I can't tell you - the most tender! The cabbage is soaked in butter, the dough is soft-soft, mmm!
  • Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
  • Well enough! Down with the lyrics - we'll bake one more pie.
  • For the sake of experiment and for girls who do not have Princess, but Gravolka, I baked a pie with giblets in the latter.
  • The molding is the same, only we no longer need a silicone mat - Travola does not heat up as much as the Princess.
  • We also make the widest possible pie, grease it with an egg and sprinkle it with sesame seeds, if hunting. I lightly greased the lid of the Travolka with vegetable oil (for every fireman).
  • We bake for exactly 15 minutes. That's it, the pie is ready! This Choito somehow turned out quickly. Just a couple of words and the cake is ready!
  • Great, isn't it?
  • Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
  • We also immediately transfer it to a dish and cover with a towel for 30 minutes.
  • Here is a delicious cutter:
  • Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
  • Well, both pizza makers did the best with this test. I am so happy with the result, I cannot convey. Until recently, I did not believe that something worthwhile would turn out in these two units. After all, this recipe was purely baked for several decades. And it turned out to be so versatile - just lovely!
  • Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
  • Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
  • And here are two more very successful fillings:
  • Roasted turkey with broccoli:
  • Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
  • And potatoes with porcini mushrooms in sour cream:
  • Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
  • 1) Cut the meat from the legs of the turkey or chicken into 2 cm pieces.Place in a frying pan with butter and evaporate the liquid. As soon as the meat begins to fry, add the chopped onions, salt, pepper and fry under the lid until the meat and onions are golden brown. Then toss in the broccoli thawed, squeezed and diced 1-2 cm each and keep under the lid for 5 minutes. All!
  • 2) In a small saucepan, boil a liter-liter of two hundred water, add salt and throw potatoes, cut into 1 cm cubes, into it (it is convenient to cut it with an Alligator with a 9 mm grid). Cook for 4-5 minutes (depending on the type of potato) until tender, but do not let it fall apart. Then throw it in a colander and pour cold water over it to cool down quickly.
  • In a mixture of oils, lightly fry the chopped onion and add the mushrooms (I already had chopped ones), stew under the lid for 10 minutes. Then evaporate the liquid and fry lightly. Turn off the heat, add potatoes, sour cream, salt-pepper and dill. Stir everything and transfer to a deep plate to cool.
  • The pies are just awesome! One - tender, potato, in which porcini mushrooms are enveloped in sour cream; and the second - with a pronounced taste of roasted turkey and juicy broccoli. Words cannot convey this, it must be tried!
  • Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
  • Bon appetit to you all!

Time for preparing:

12 + 5 min (Princess); 15 min (Travola)

Note

*Don't try to thicken the dough by adding more flour to it. I understand it's easier to work with him, but do everything first as I wrote, and next time, if you want, add more flour - you will see the difference!

Oven spread:
This portion of the dough makes a rectangular pie on a large baking sheet. Well, maybe the pie just falls short of the brim.
Filling 1: cabbage - 1.7 kg, eggs - 4-5 pcs, butter - 40 g
Filling 2: stomachs - 2 kg, onions - 5 pcs, sour cream - 2-3 tbsp. l.
If you need a huge, tall, also rectangular cake, which will be end-to-end "from side to side" of a large baking sheet, then the dough should be made for 1.5 servings.
Filling 1: cabbage - 2 kg, eggs - 5 pcs, butter - 60 g
Filling 2: stomachs - 2.3 kg, onions - 6 pcs, sour cream - 3 tbsp. l.
Bake the whole thing at a temperature of 165-170C until browning (less than an hour) - this is for large pies with ready-made filling!
For small ones (from a half portion of dough), also with ready-made filling - temperature 175C - until golden brown (it's better not to blush)

If you want to use raw meat (not stomachs), then such pies are baked at a temperature of 160-165C - an hour or ten hour.

And yet, after baking, large oven pies should be allowed to rest right on the baking sheet under a towel, for at least 45 minutes, especially if the filling is juicy. Otherwise, when slicing, the juice will run away and flow under the cake, fermenting the bottom. In 45 minutes, the cake will not have time to cool down, it will be pleasantly hot, but after rest, the juices will calm down, the structure of the dough will "settle down", and the cut will be neat and beautiful.

Mikhaska
Great pies Lenucha! My dad loves to tinker with such a dough. So I know what I'm talking about. You are so smart! It is so joyful to always come to you, knowing that you have in store for another yummy! Thank you buddy for your wonderful topics!
sobarik
Lena, what a beauty !!!! This is a masterpiece !!!!! Struck down on the spot
MariS
Mouth-watering pies Lena!
I dropped in early in the morning and that's it - I was gone ... But I'm holding on for now (I hope to hold out longer!)
Bridge
Che kidding! I haven't left my mothers yet. And here is such an earthy treat. I'll go and eat a croissant with grief.
Helen
again, twenty five !!!!!!!!!!! what pies !!!!!!!!! Otpad well, I just can't calm down with your pies ... more and more I want a princess !!!!!!!!!!!!!
Svetlana62
Lena, thanks for the yummy! Especially for the dough recipe. I haven't even heard of that. Your pies are incredibly beautiful, and I'm generally silent about the taste - through the monitor they smell so that it takes your breath away. Thank you, Lenochka, for sharing your masterpieces with us!
Rarerka
I love this cap: girl_love: It's just a song, not a pie!
Lenus, your golden hands will make yummy out of everything!
kirch
Needlewoman - I can't find more words. Ahh, I found another word - beauty
marina-mm
Lenawhat pies! We urgently need to do it. The most contagious recipe!
Lanochka007
Elena Tim, Lenochka, looking at your pies, I want a pizza maker more and more, I restrain myself with the last bit of strength, and you are all teasing. You can just die a photo, such a beauty. Thanks for another masterpiece
N @ dezhd @
And I ... And I ... I have already ordered my oven and will arrive at the beginning of the 20th! Here I will come off!
Helen pies are wonderful, as the stove arrives, I think with your pies and start testing I will stage experiments on the family according to the legend of pies and pizzas
Ivanovna5
Quote: marina-mm
The most contagious recipe!

Just about, I have already made up a list of what to buy to reproduce these masterpieces (yes, masterpieces, another word and not to use, they are so beautiful and delicious, in a word, awesome that you can't resist!) Already in the bookmarks today I'll cook it with cabbage.
Lenochka, thanks for the recipe and its wonderful presentation!
Joy
Lenokwhat beautiful pies ... what a simple and wonderful dough recipe ... Thank you
Flax, as I understand it, the dough is not kneaded at all, just all the ingredients are mixed until smooth?

j @ ne
Lenk, and Lenk! Tell Timon urgently to take the camera away from you! Here the floor of the forum is lying under the tables, feeling inferior (if cho, it's me about myself )!
It's just obscenely beautiful, tasteful, nutritious, delicious, tasty !!!
Quote: Elena Tim
Great, isn't it?
Aha !!!
marlanca
Elena Tim,
Lenusik, your pies are feast for the eyes ..., the dough is delicate in structure, even in the photo you can see ..., and again 2 pieces ... ..... smart girl ... and this is at 4 in the morning ....
posetitell
Lord, what a beautifully tasty yummy. Awesome recipe.
Can I have a couple of questions for narrow-minded those who do not have a lot of everything: you can replace milk with water, and margarine with cream. oil? And then the dough seems so attractive, but it will not be worse because of the replacement of nizyashnye for mnu ingredients?
VipVovan
Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
Marina_K
Lena, the pies are gorgeous. I spoil my homemakers several times a week with princess pies, though more often the jellied ones from Mikhaska... Now I will make the dough according to your recipe, but I will cook a pie with onions and eggs. Thanks for the variety.
A.lenka
Well, wooooot ... Again - plus 5 !!! (Extra pounds ...) I can't deny myself such beauty and deliciousness.
Elena Tim, Helen, amazing pies! Thanks for sharing the recipe!
letka-enka2
Elena Tim, wow, what a beauty! Oh, I love this cabbage, and the "navels" are just mortality, the recipe is already in the tabs, thanks Lenochka for the recipe!
Musenovna
Can you use butter instead of margarine in the dough ?!
Trishka
Lenusya, awesome PIES, get rid of your mind!
And, as always, you read the performance - drooling onto the monitor!
Thank you for such a super master class !!!

Even I, who don’t love cabbage in pies, read it, swallowing my saliva, and I’ll definitely try it, for the sake of interest, but I’m awesome!

Len, and Len tell me, about the thickness of your rug, otherwise I'm suffering from which one to buy ..
And while I don't have it, Mona can be replaced by a Teflon form, eh?

Kokoschka
Helen, what are you doing ......: girl-swoon: how to get past such beauty and deliciousness!
You look at the recipe already full of saliva ...
gala10
What, Lenus, are you teasing with pies again? And your pizza makers? Yes?
Ay, well done! Thank you!
Your soups and pies are already following me in nightmarish sweet dreams. Yeah ...
Elena Tim
Urrrrraaaa! Dap my guests gathered for pies!
Girls, dear, thanks!
Yes, for such flattering reviews, I'm ready to feed you all with such pies!

That's it, I went to read and answer ...
Svetlana62
Quote: Trishka
Len, and Len tell me, about the thickness of your rug, otherwise I'm suffering from which one to buy ..
Yes, Lena, I also join the question. And where did you buy it? And a link to the rug, if possible. Please!
Omela
Well respected, so respected !!! Eggs did not regret, kind soul !! Thoughtful, sinister!!
AnastasiaK
Elena Tim, Len, well, I baked your pie, with cabbage! As in the morning I saw, "I couldn't eat directly" until I did it! The smell is fabulously delicious, the cake is cooling, waiting for her husband for dinner. I will serve with chicken broth.
The dough is really very sticky, it was very difficult to work with it, but I deliberately did not add flour to try as you advised.
Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
I'll show you the section later.
Thank you !
Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
Suliko
Lenusik, because of your pies, the princess ordered and paid for Schaub immediately, not like the last time - I canceled the order for ozone the next day. If they kick me out of the house, then I'll go to live with you with all the pizza makers
I am confused by the sheer activity of the princess, you really write about the silicone mat in more detail.
And in a form that is 31 cm you can bake? Or is it better on the rug?
Elena Tim
Quote: Mikhaska
My dad loves to mess with such a dough
A! Otta paaapa!
I'll go to Timon and tell him that he is also a dad (albeit a gopher), so I can’t do it, I don’t know!
Irishka, thanks!
sobarik, Tashenka, thank you dear!
Quote: MariS
But I'm holding on for now (I hope to hold out longer!)
Marinka, hold on, druhh! I'm mentally with you, current on the other side of the barricades. I don't care, I'm beautiful as it is. Yes, and Luda won't let you lie:
Quote: kirch
beauty
And it doesn't matter if this beauty is a whole hundredweight in me, but they say that there should be a lot of beauty or kindness! In, at me!
But if you observe your figure, then it is better not to start. From these pies, figs come off, honestly. I'll sit down and bake again. I'll come up with the filling of the current ... I came up with one, the second is still on the way.
Quote: Bridge
Che kidding!
Aha! Want a piece? Choose which one you like best? Or do you want both two?
Quote: Helen3097
well i just can't calm down with your pies ... more and more I want a princess !!!!!!!!!!!!!
Yes, Uzbek! You don't need her, Lenus. If it were different, you would have bought it three hundred times already. Pastries in the oven. You said that the heat does not bother you, and therefore the problem does not exist!
On the other hand ... you can't bake such a potato as Pinseska makes in any oven, and Durovka - finally, the mortality is 100% tastier than in the oven - it's tested! Oh, I don't even know how you still live without a Princess ... why, actually?
Go buy it! And then she sits all hungry, hospad, it's a pity to watch!
Svetlana62, Rarerka, kirch, marina-mm, Lanochka007, girls, thanks a lot!
Quote: Rarerka
I love this drop
Oh, don't tell me, Lyud. Such a taste that it is even strange that a minimum of ingredients and body movements were spent on it. And in combination with this test - finally mortality!
Quote: N @ dezhd @
I will stage experiments on the family on eating pies and pizzas
Well, pralna, someone has to pay for our pleasure from cooking in Princess!
Congratulations, Nadyush! I hope you will be friends with her!
Quote: Ivanovna5
Just about, I have already made up a list of what needs to be bought to reproduce these masterpieces (yes, it is the masterpieces
Ivanovna5, Anya, pasiiiba!
Quote: Joy
Flax, as I understand it, the dough is not kneaded at all, just all the ingredients are mixed until smooth?
Yeah, Marish, I just mixed it with a spoon and that's it. But not to "homogeneity", of course, there are pieces of margarine in there - they can be ground into crumbs.
Quote: j @ ne
Tell Timon urgently to take the camera away from you
Ha, yesterday my fotik "sat down" in the most interesting place! Soooo at I found a super-duper angle, yes "I got into a pose" ... well, I think, there won't be pictures, but BONBA! And he took it and passed out, you bastard! Like, fuck off, I'm ustamshi! Well, I really told him in detail whose illegitimate son he is ...Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers But I still had to choose from what had already been captured.
Zhenya, thank you!
Quote: marlanca
the dough is the most tender in structure
Galyusik, thank you, dear! It is truly incredibly gentle.
Quote: posetitell
And you can ask a couple of questions for those close-minded people who don't have a lot of everything: you can replace milk with water, and margarine with cream. oil?
Nikka, can! I completely forgot yesterday, but now I have already corrected the ingredients at the expense of oil. As for milk ...I called my mother (she is my specialist in these matters), and she said that since I use milk with only 1.5% fat content, it is almost the same water. But since butter will be used in your dough, the "balance of interests" will be observed - it is also finally cow. So I don't think there will be any big difference. It's just that milk makes the dough softer, but butter will help in this matter.
VipVovan, Marina_K, A.lenka, thank you very much! I will be glad if the recipe comes in handy and you like it!
Loksa
Lenochka, how vseHda knows how to lure photami. The pies look very appetizing, THANKS, will not let you die of hunger, well I eat! I really like to read your recipes, and now I have brewed kokhfiy, and I am reading it. Huge gratitude for the pleasure,: secret: pulls for a medal.
And you have already baked pies, but what beautiful, high-speed ones, however.
Babushka
Elena Tim, Lena, what wonderful pies! Joyful and delicious! Bravo!
Elena Tim
letka-enka2, thanks, Lenusik!
Quote: Musenovna
Can you use butter instead of margarine in the dough ?!
Yeah, Katya, already corrected. You can, and how!
Quote: Trishka
Len, and Len tell me, about the thickness of your rug, otherwise I'm suffering from which one to buy ..
And while I don't have it, Mona can be replaced by a Teflon form, eh?
Ksyushik, druh, I would not bake this cake in Princesse without a silicone mat, because even with it, the bottom is decently brown. Teflon will not work, it is too thin and has a high thermal conductivity. Simply, you know, if the dough below is baked, it will greatly affect the taste, because we need a delicate taste, not burnt, pralna? My rug is slightly thicker than 1 mm. So feel free to take 1 mm, I bought such a mom. Here, in Ozone:
🔗
The packaging says that it can withstand temperatures from -40 to + 230C, but this is the operating temperature, and you can safely use it, because the critical temperature is knocked out on the mat itself: -60 + 260C, that is, only if you exceed it, then with with the rug something might happen. So we are not in danger. Take it boldly, the rug is checked. I bought myself two more out of greed.
By the way, it has markings along which you can evenly cut out a circle with a diameter of 32 cm (the most extreme), and it will fit exactly into the Princess, forming small sides, thanks to which we can not worry about the corners of the pie.
Quote: Kokoschka
You look at the recipe already full of saliva ...
You won’t believe me, I’m sitting there, choking on saliva, and I’ve got a lot of this stuff in the fridge.
Lilechka, thanks!
Quote: gala10
What, Lenus, are you teasing with pies again? And your pizza makers? Yes?
Galyunechka, bake in the oven and don't worry. But I don't know how you will look people in the eyes later ...
Drop those addresses, de Princesses are on sale?
Quote: Svetlana62
And where did you buy it? And a link to the rug, if possible. Please!
Done!
Quote: Omela
Well respected, so respected !!! Eggs did not regret, kind soul !! Caring, sinister !!
Melk, well, duck you know me less! I won't regret anything for your sake - no eggs, no lemons, no cinnamon!
Eat a lot of FSE!
Quote: Suliko
Lenusik, because of your pies, the princess ordered and paid for Schaub immediately, not like the last time - I canceled the order for ozone the next day.
Aaaaaaaaaaaa! Finally, it happened!
I've already written about the rug, but about the shape ... I didn't bake it, I don't know. Here, you know, what's the matter, we can't shorten the cake in any way, it needs to be made as wide as possible, otherwise it will rise and the top will burn, sticking into the lid.
Elena Tim
Quote: AnastasiaK

Elena Tim, Len, well, I baked your pie, with cabbage! As in the morning I saw, "I couldn't eat directly" until I did it! The smell is fabulously delicious, the cake is cooling, waiting for her husband for dinner. I will serve with chicken broth.
The dough is really very sticky, it was very difficult to work with it, but I deliberately did not add flour to try as you advised.
Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
I'll show you the section later.
Thank you !
Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
A! Naskaa, what a beauty!
While I am scribbling the answers, she has already baked and sits, waiting for the peasant! Into the expressway, eh!
Nastya, it turned out very nicely!
Have you even tried it? It is kada warm, tastier than completely cooled.
Elena Tim
Quote: Loksa
I really like to read your recipes, and now I have brewed kohfiy, and I am reading it. Huge gratitude for the pleasure, pulls for a medal.
Quote: Babushka
Lena, what wonderful pies! Joyful and delicious! Bravo!
Oksanochka, Tanyusha, please!
I'll go under the table and climb up - I'll take a little bit ...
AnastasiaK
Elena TimLen, of course, tasted warm, all according to the author's recommendations! And baked strictly 12 minutes + 5 off, the bottom and top are equally beautiful. Baked on a rug (or a net?) Of something love, not silicone, thin, but everything is okay protected.
The pie is delicious, not the right word, tender, you can just swallow, not chew, dough in moderation, did not reach the lid, the filling is ready, the ratio of the filling to the dough is optimal, in short, everything is d-e-a-l-b but!
The dough in the piggy bank, I will do it with different fillings.
Trishka
Elena Tim, Lenusik, thank you, I'll go and take a look at the rug!
Elena Tim
Quote: AnastasiaK
The pie is delicious, not the right word, tender, you can just swallow, not chew, dough in moderation, did not reach the lid, the filling is ready, the ratio of the filling to the dough is optimal, in short, everything is d-e-a-l-b but!

Thank God!
And then you are silent, and I am here a nervous tremor. I think we can, what is wrong in the ingredients, and the person fiddled in vain ...
Fuy, you have no idea how glad I am, Nastyush!
Thanks for the photo report and the flattering review! I just "drink honey" while reading!
Summer
Well, what is it, how to live, look at your flax cakes and crying revmya, pachemuuuuuu we do not Pradhan ETU pryntsessa
And while it is hot in the oven
Flax, the pies of beauty are wonderful, and the cabbage filling is super-duper, my mom did this, so people stifled for her pies
Girls, and not in the subject question, can you buy this Prynsesstandir in stores in Moscow or only on Ozone? Do they really bring them from Ozone within a day?
Svetlana62
Flax, I'm baking a cake in the Princess. I made such a filling. I mixed the steep puree with dry fried onions, rubbed the Kostroma cheese and added a little mayonnaise, a little salt. Well, I didn't have anything else ... At the bottom of the Princess I put a Fix-Price silicone mat, and covered the top with a Teflon mat. It bakes wonderfully, the top and bottom blush equally. It took 20 minutes, turned it off and give 5 minutes. stand in a closed oven. The smell is crazy!
Hurray, hurray, hurray, I won her, my Princess !!! For the first time, I regret not being able to post a photo. Now, that's the only way!
Lenuska, thank you for the recipe! Awesome beauty! This came out gorgeous! AAaaaa, girls, I learned how to bake pies!

Elena Tim
Olesik, druhh, thanks!
I don’t know about the shops if there are Princesses in them, but Ozone, yes, it doesn’t take longer than a day later, or even earlier. Sometimes I place an order at almost 11 in the evening, and at 9 in the morning the courier calls and begs to bring it early. But this, of course, is such a delivery speed in Moscow, and I have a pick-up point nearby, so they run to me first.
Elena Tim
Quote: Svetlana62

Flax, I'm baking a cake in the Princess. I made such a filling. I mixed the steep puree with dry fried onions, rubbed the Kostroma cheese and added a little mayonnaise, a little salt. Well, I didn't have anything else ... At the bottom of the Princess I put a Fix-Price silicone mat, and covered the top with a Teflon mat. It bakes wonderfully, the top and bottom blush equally. It took 20 minutes, turned it off and give 5 minutes. stand in a closed oven. The smell is crazy!
Hurray, hurray, hurray, I won her, my Princess !!! For the first time, I regret not being able to post a photo. Now, that's the only way!
Lenuska, thank you for the recipe! Awesome beauty! This came out gorgeous! AAaaaa, girls, I learned how to bake pies!
Uhtyzh! Another swallow has arrived!
Thank you, Svetul! Hope you enjoy it too!
Please tell me, why are you covering the top of the pie? Afraid that it will stick to the lid?

Why can't you expose the photos? Don't know how, or some other reason? Otherwise I will teach.
Summer
And Domodedovo, this is no longer Moscow, do you know?
Kalyusya
Leeyenk, and Lenk! I made some pies, yes. You, this ...or send the mistletoe (you can load a lot of pies into it), or you will have a lot of money to change the cloakroom. Here.
I ate two pieces of cabbage zAraz, I feel that it was too much, but I could not stop. So tasty, so tasty, just horror!
and I made the second pie with feta cheese.
In, look:

Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers

Trishka
Kalyusya, Gal, it's a super-duper pie!
And did you lay down the floor?
Kalyusya
Trishka, Ksenia, Lenka scared her with her rug, so I have two at the bottom! bedding: two thin Teflon rugs. One is black of some kind (like a film), and the second is made of Teflon cloth.
Biryusa
Quote: Summer

And Domodedovo, this is no longer Moscow, do you know?
Olesya, delivery to Domodedovo 300 rubles. On Ozone, the price is the lowest (not counting two or three more muddy stores). Len, sorry for the offtopic
Pies are simply impossible Yesterday I was flint, and I didn't need Princesska (almost), but today I already hesitate.
Elena Tim
Quote: Summer
And Domodedovo, this is no longer Moscow, do you know?
Domodedovo is a city in the Moscow region. Do you want to order there?
Elena Tim
Quote: Kalyusya

Leeyenk, and Lenk! I made some pies, yes. You, this one ... or send mistletoe (you can load a lot of pies into it), or you will have a lot of money to change the cloakroom. Here.
I ate two pieces of cabbage zAraz, I feel that it was too much, but I could not stop. So tasty, so tasty, just horror!
and I made the second pie with feta cheese.
In, look:

Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers
Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers

My God, what a beauty!
Here, from whom the camera should be taken away nafik! Schaub recipe aftors didn't feel like it disadvantaged flawed!
Gal, the pies turned out to be simply cool - handsome!
It's so good that you showed the cut, now everyone can see what kind of crumb is there. And then I did not have time to take a picture, having quarreled with the camera down.
I am very glad that you liked it!
Listen, but the bottom of the cha is not too baked? Or does it seem so? Just for Ksyushka, in the absence of a silicone mat, this would be a way out. I, sobsno, ask only because for me the dark bottom is murder, well, I have such a quirk ...

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