fffuntic
Good dough should smell very nice and be surrounded by air bubbles. Stretch. Now, if it somehow weakly stretches, it smells wrong, then a disaster has occurred with the gluten.
Well, there is still a small chance that the yeast was too little and, on the contrary, did not have enough time to multiply to rise. Maybe, on the contrary, the refrigerator was very cold and everything slowed down.
But then it is surprising that the pies did not increase in the oven. Still, with a small proofing, they should have grown most in the oven. Relatively light, but stronger than not in the oven.
Therefore, this is already very unlikely. You should have looked at the rise of the dough in the refrigerator.
And yet, take yeast suitable for baking and the freshest.
It will be easier for them to cope with butter and sugar.
fffuntic
When there is a recommendation to put the dough in the refrigerator, we must take into account that we all have different refrigerators. Someone has 4 degrees, and someone has all 10 degrees. At 4 degrees, the dough will freeze, the yeast will practically fall asleep, and if it is weak, it may not survive stress at all)))
If the dough is very chilled, then a small proofing will not give anything later.

Well, when you immediately plump all the baked goods in HP, a lot of sugar and fat, into flour and yeast, then not all flour and yeast will easily survive this. Usually butter dough on dough is made at home))))
Therefore, for such buns, you must choose flour and strong yeast.
dar shakir
Got it, thanks.
fffuntic
Here Chuchelka explains when and how best to knead the fat.
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=18396.0
Then another trap can be again when kneading using warm liquids. We all have different HP with different mixing intensity.
With intensive kneading, the dough can heat up to unacceptable temperatures, and if there is an additional destructive load in the form of baking, the dough will deteriorate already before fermentation.
Heating cannot be allowed above 30 degrees. And in general, the lower, the better if the flour is ordinary.
That is, you need to pick up flour and yeast, monitor your HP for heating the dough. If it mixes heavily, do not use warm ingredients, but make sure that the yeast works.
Someone initially has suitable flour and yeast, HP does not really heat up when kneading. And dancing with tambourines is not needed.
But if something is wrong, then everything must be taken into account. Up to the temperature in your refrigerator.
1. Differentiated kneading. Fats are added last.
The temperature of the liquid is selected in accordance with the individual characteristics of xn.
The yeast may have to be activated separately first if the dough is cool for them or there is a lot of baking.
2. Check the kolobok in hp. We do not allow overheating. It is better not to raise the temperature of the dough above 28 degrees.
3. During fermentation, we do not allow peroxidation.
4. Or we find ultra strong flour for hp and strong yeast and do not take anything into our heads)))

toy09
I tasted the recipe today. I made a roll. Thank you. The dough is tender, tender. I took away the bookmarks.
Irene4ik
Tell me, can I do this dough only in a bread machine? can you just knead it with your hands and will it be as tender? Thank you.
Crochet
Quote: Irene4ik
can you just knead with your hands

As far as possible, Irisha !!!

Quote: Irene4ik
will it be as tender?

Do not even hesitate !!!

And welcome to our forum !!!
Irene4ik
Thank you
KnadezhdaM
Pies "Delicate"
For the first time, instead of pies, she baked a large pie - guests on the road. we save time. the result is excellent. As always, thanks for the recipe.
WhiteAngel
Girls, tomorrow I want to bake pies for the road (we are going to rest), I want to ask. Should you put an egg in the dough, or just for coating?
Crochet
WhiteAngel, Marisha, I do not put an egg in the dough, but you can do this and that, my eaters do not see the difference ...
WhiteAngel
Thanks for the answer!
kavmins
for the first time I tried this wonderful recipe - I baked pies and an Ossetian pie with potatoes and cheese. I decided not to put it in the refrigerator, but just made the dough on the program in the bread maker, gave the pies a little distance - about 10 minutes, then baked for 15 minutes in the princess pizza maker, everything turned out just perfect, the pies - rose wonderfully and turned out very tasty, the dough was the most tender, instead of margarine used butter, did not add an egg.

THANK YOU VERY MUCH!!!!!!
lyudmia
kavmins, here in the princess I have not made pies yet, but they brown there in 15 minutes?
WhiteAngel
Today I still decided on pies.

The ones that I did before using a different recipe were heavy and not fluffy. And then .... did everything right (only put 2 tbsp of sugar)

The filling is apple + sugar + cinnamon.

Such yummy came out. It turned out 21 pies, 3 of which I already ate. : girl_red: I will definitely do more!

Thank you very much for the recipe!
solmazalla
Thanks for the dough recipe. Delicate and fluffy. I made big pies, since I am still learning small ones. But with this test I will definitely try
Oksanna
I've been making pies from this test for 2 years already ... or more. And she made cabbage pie. I don't put it in the refrigerator. 1.5 hours in cotton on the dough mode and at work. I really like the dough, thanks for the recipe.
Lou
: bye: Thank you very much !!! Super dough!
Zamorochka
I liked the dough very much! I kneaded Bosch in a combine, then with handles, in the refrigerator for 1 hour, allowed the pies to distance for 20-25 minutes, baked in the Princess for 15 minutes from a cold state, it turned out beautiful, ruddy, the second batch, after turning off, let it stand for another 5 minutes in the Princess, it turned out more beautiful. Gorgeous tender pies turned out! Pets ask for more)))
Ultima
Hello!
I baked pies on weekends. I did everything according to the recipe, it turned out - horror! So sorry, especially the meat pies. ! 9 pages it is written how good this dough is, fluffy. But there is impossible, dull, heavy. My husband told me not to dare to take recipes from the Internet. Everyone lies. I'm upset, I wasted so much time.
Taia
Ultima, the solution to your problem is in this thread. Fu, I didn't like it ((
Antonovka
Ultima,
Or maybe your hands are in the wrong place? No offense
lyudmia
Antonovka, well, it turns out that everyone who baked is lying, and we just draw pictures.
Ultima, something is wrong with your dough, apparently, although they did everything according to the recipe. And I will repeat once again - the dough is the most tender and it is not the first time that I bake it.
Ultima
Antonovka? And what have my hands to do with it?
I put everything in HP according to the stated recipe, set the "Pizza" mode. Then the refrigerator ... I immediately realized something was wrong. The description says that the rolling pin is not needed. And it didn't stretch well for me right away. I had to make circles for pies with a rolling pin.
Rita
Ultimahow many grams of flour do you have in a glass?
Ultima
Rita, I don't know, I have a scale. And this recipe says 3 glasses, and I put 3 glasses. A glass from a bread machine.
valushka-s
Ultima, you came with a complaint, but the matter is usually in the master's handles and ingredients!
The recipe specifies a glass of 200 ml, you took some of your own glass and at the same time declared the author of the recipe in your failure instead of asking for advice and tips.
There are different flours, dry and wetter, so you always need to look and adjust the flour-liquid ratio yourself a little.
To my bread maker a glass of 230 ml, and if to the brim, then 240 ml. Look for your mistakes and everything will work out! Good luck!
Rita
Ultima, it is very important to first find out which glass was meant in the recipe. Take more - get steep dough, less - runny. Most members of the forum use scales and convert glasses and spoons into grams - this is the key to the success of the recipe - adherence to exact proportions.
Ultima
Rita, I'll try again with a 200 gram glass. But a little later, when I calm down.
Zamorochka
Ultima, the tragedy that the first pancake, as they say, came out lumpy, no Everything will work out for you if you carefully read the topic, the recipe itself, the ratio of ingredients, kneading time, proofing, etc.I myself, unlike my daughter, who makes masterpieces of dough, I am not good friends with the dough, and while embodying this recipe, I was also worried that I had a small bread maker and I would not be able to knead in it, like many girls in their bread makers, I kneaded it in a food processor, and then the dough came up warm, and I was already kneading it with my hands, and only then in the refrigerator. The pies were well formed with my hands, I did not use a rolling pin, the output turned out to be wonderful pies, my daughter appreciated my success. You too will succeed, you should write without complaints what and how you did, and you would definitely be answered, given advice, and found a mistake I assure you that the forum has very friendly people, I myself have experienced this more than once. Try again and you will definitely succeed
Ultima
Zamorochka, Thank you! I'll try again. I just wanted so much pies ...
solmazalla
For the first time, the dough also stretched badly and it turned out I hammered it with flour. Makfa, it turns out, takes a lot of water, and even lay dry in the winter. Therefore, I made it in one pie. But now it's just beauty, I just don't put all the flour into the bread maker at once, I add a spoonful. Here on Saturday I made small pies for the first time in my life and everything turned out great and the rolling pin was definitely not needed :)). If I knew what passions there were, I would definitely have photographed a baking sheet of rosy ones ...
Gods don't burn pots, yeah
lyudmia
Ultima, just now I took it out of the oven:
Pies "Delicate"
Ultima
I will try to repeat and unsubscribe!
lyudmia
Ultima, you will succeed !!! You just need to make friends with a bun in a bread maker. I had to add some milk today. And my oven is old I can't raise the temperature, unfortunately.
Ultima
But I understood correctly what to do on the "Pizza" mode?
Kirks
lyudmia, delicious pies and what filling do you have?
lyudmia
Ultima, yes, yes in Panasonic on Pizza mode
Kirks, the most common is cabbage with an egg
louisa
Ultima, therefore, this dough cannot be spoiled, if everything was done according to the recipe, my girls cooks according to this recipe baked pies in the cafe every day, and the visitors begged, just begged for the recipe, so before you speak out so negatively, try to understand what was going on, try again , good luck
Jennie
I didn't master the whole topic, honestly)))
Hence the question of who did
1. 1 serving as I understand it for 1 batch in the oven?
2. After the pies have been formed, do you give it to proof for 20 minutes?
thank you all who will respond)
Crochet
Quote: Jennie
1 serving as I understand it for 1 batch in the oven?



Quote: Jennie
After the pies have been formed, do you give it to proof for 20 minutes?

I defy ...
Jennie
I'm in the process))) I will report the result)))
I often make pies, but for the first time in a bread maker and according to someone else's recipe)))
Crochet
Quote: Jennie
I will inform you about the result

Evgesha, can I call you that? we are waiting !!!

Quote: Jennie
according to someone else's recipe for the first time

Could you share your recipe for pie dough?
Jennie
I will definitely share, create a topic somehow) I'll try to knead in a bread machine. But honestly, either knead with a bread maker, or the recipe is better.
In general, I like detailed reviews, I write:
I did 2 batches. First recipe, only butter instead of margarine.
The second is odorless with vegetable oil, because the margarine is over, but the filling remains.
The result is a little softer and softer on margarine. In the first batch I took half an egg, in the second whole.
Half the egg mixed with milk a little, greased on top until baking

The dough is super, really !!! Very soft and delicate. In general, I am surprised how something could not work for someone.
I put it in the refrigerator for 50-60 minutes, let it stand for 15-20 minutes each sheet.
There were three sheets in total.
I took the dough, as already mentioned above (I liked the comparison), the size of a walnut)))
But she rolled it out! I just love to roll out the dough and so that everything is even)))
It bakes quickly. After baking on top, greased with butter (melted)
Eat with milk)))
Attaching photo
Pies "Delicate" Pies "Delicate"
Pies "Delicate" Pies "Delicate"
Irene Malysheva
Thanks for the great recipe, the dough rises very quickly, the second baking sheet "floated" a little, it tasted very good, soft, I think they won't lie for a long time)))) Pies "Delicate"
Irina5
The dough is amazing! Now I only bake pies, and sweet rolls, and large pies from it. I used butter, margarine, and olia. It always works! Thanks for the recipe!
Oksanna
Why put the dough in the refrigerator? I, it seems, put it once, but then I did not understand how they were baked cold. Today I want to make pies from this dough. But it's so hot at home. In this heat, I have never baked them. I think how the dough will spread (((or after the refrigerator it is necessary to let it warm up so that the dough burns before baking?
Now I have an incomprehensible bread - all in holes inside and the roof is broken (although it has been tested over the years). Already changed the flour and yeast - zero sense. Now I'm sinning in the heat.
Crochet
Quote: Oxanna
or after the refrigerator it is necessary to let it warm up so that the dough burns before baking?

Necessarily !!!

Oksanochka, I divide the dough from the refrigerator into portioned pieces according to the number of pies), and leave it to warm at room temperature ...

You can warm it up with one large piece), but this takes longer ...
starkeeper
Pies "Delicate"Pies "Delicate"
I came with THANKS Excellent dough, elastic, pleasant to work with, very pleased that it did not break when baking, it grows very well! I put a lot of filling into the cats with an apple (I rubbed a fresh apple and sprinkled it with sugar, then squeezed the juice slightly) - not a drop of juice came out!
I kneaded pizza in HP on the mode (HP Panasonic), put it in the refrigerator literally for 40 minutes, while preparing the filling.
Used:
Pressed yeast (Lviv) - 25g. - instead of dry flour, 450-480 g (I didn't add a couple of tablespoons when kneading, because the bun was already beautiful), 250 ml of milk, I didn't put an egg in the dough.
From the specified number of ingredients, 20 pies were obtained
danunciya
the dough is awesome, just wonderful, thank you so much for the recipe! A question to experienced housewives, why do all my pastries burn on the baking sheet? such beautiful pies came out from above, but from below it's just trouble: girl_cray: it's just no strength (even if you grease it with butter, even on baking paper, even with a tambourine and dances - the result is the same (I'm sad, what am I doing wrong?

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