Pies "Delicate"

Try pakclaň baking paper. No dough sticks to it. Well, except for the biscuit. Even sugar from buns, if it flows out, is easily removed from this paper. And you don't need to lubricate it with anything. In general, I dream of a silicone rug

[danunciya]

danunciya, welcome to the forum !!!

For sooooo many years now, I use paper for baking Toppits :

... as well as baking film Tescoma :

Tescoma baking film

Not once (!!!) nothing stuck to the paper or the film !!!

Recommend !!!

Silicone baking sheet from Tupperware good too:

But either a habit), or else that, I mainly use paper and a film for baking, I take out the rug less often) ...

I have an old stove and use a non-stick Teflon mat. So that the bottom does not burn, I put another baking sheet on the very bottom and pour some water into it.

eh ... I'm not in Moscow, and not in Russia at all, and in general in a city where all this is not from the word "absolutely"))) and if you find something like that, then at such a price that you won't want pies. Experienced housewives here told me that you can put a container of water under the baking sheet in the oven and it won't burn, though I haven't tried it yet.

You can have one more baking sheet with salt under the working baking sheet, with a layer of one and a half to two centimeters. Tested in practice, does not burn.

Girls, good afternoon!
I want to try this dough again. I have a couple of questions.
1. Tell me, do you have to put it in the refrigerator for 1 hour? Why is this done? I want to do it after work tonight, so it's a shame to waste an hour. If necessary, I will put it in the refrigerator and wait.
2. Why can't you use a rolling pin, but be sure to roll out the dough with your hands? Does this somehow affect the quality of the test?
Thank you in advance.

Girls, I did it. I can't figure out where I messed up last time!
She baked pies and pie. When I baked a pie, I didn't put it in the refrigerator for 1 hour, there was no time. Everything is fine!
I want to try baking echpochmaks this weekend and peremyachya. It should turn out great!

[Ultima]

I did it

Ultima, sincerely glad for you !!!

You are a big smart girl !!!

I want to try baking echpochmaks and peremyacha this weekend

Can you share the details with us ?!

It should turn out great

I believe in you !!!

Don't you want to put your name on your profile?

As for me, it is much more pleasant to refer to a person by name than by nickname ...

Excellent dough, delicious.
I bake pies very rarely (I don't like it), but my husband asked very much, came across this dough and decided to try it.
The result is excellent, I baked pies with cabbage yesterday, I thought they would eat for a week, but by morning there was almost no left ...

[Dentist]

Dentist, delicious dough! Made "monkey bread" with chocolate drops, sweet bagels, bagels with sesame seeds. A very pleasant dough to work with. the rolling pin was really not needed.

I welcome everyone! (I'm new, accept)

I have a question - can you not bake pies from this dough, but fry?
And then at my new place of residence there is no baking sheet (((

I'm new, accept

With pleasure !!!

Welcome !!!

Can you not bake pies from this dough, but fry?

Easily ...

I love the test! As much as I dislike brass pies, with these ... it was hard to stop, even the next day! Soft, tender, thin crust, lots of filling. I made yeast dough in KhP on the program.

... Tell me, do you have to put it in the refrigerator for 1 hour? Why is this done?

Here, quite by accident and in a completely unexpected place, I found the answer to your question. I looked in the explanatory dictionary for the meaning of the word ...

Frapping (fr. Frapper - to beat) - it is unpleasant to hit (hit), stun (stun), surprise (surprise). I would only know that it is so fragging for you, so I would not start at all, sir. Dostoevsky.

Accordingly, the frappy is unpleasantly stunned, surprised.

Besides, there is also the term “frappiate” in cooking. This is when a dish is cooled in order to improve its taste or increase the splendor of dough products.

Oh, how)))

Cooking time: 15 minutes
Cooking program: 230-240 * С

Before baking, preheat the oven to 220 ° C, set to bake and after 5, reduce to 200 degrees, bake for 12-15 minutes in total.

how is it better? Tell me, because I'm going to bake for the third time in my life. The first two were unsatisfied (not this recipe). It depends on whether I will ever make pies at all



Eh, girls. I put it at 230 degrees.

Eh, girls. I put it at 230 degrees.

Hope it worked out! But I bake at a lower temperature

Many thanks to the author for the recipe and to everyone who shared their experience! The dough is wonderful! Kneading by hand, an hour in the refrigerator fit the dough, the shiver used pressed. I put the pies in the form for proofing, in the end we got such a chamomile. The dough is the most tender, the pies are gone! One form with cabbage, the other made with apple jam. Pleased to my tasters! It is very simple to knead the dough, and the result

Hello everyone! There is a desire to bake pies with meat and sweet filling, as well as buns with sprinkles. Can you please tell me if this dough is suitable for all the listed dishes? Thank you so much!



I don't know where to put my thanks, but I just want to write. The dough is divine. My daughter-in-law said that she had never eaten pies with eggs and onions before, and your pies just melt in your mouth and asks only for them. Therefore, I really want to bake pies with different fillings and buns. I don't want to start without reviews. I really look forward to your answers.

Girls! is it necessary to use dry yeast?

[Svetlana]

Svetlana, Of course not .

I use extruded.

20 gr. I put it.

How many times I bake, and I don't have time to capture it. That's just out of the oven, I immediately photographed, and then again, and again ... On a large platter - with meat, a smaller one - with mushrooms. The dough always turns out great! I did it on serum, in the same proportions. Obedient and fluffy. Thank you so much for the recipe

Hello! My name is Elena. Thank you very much for the recipe. Already 2 times baked pies on it. I made a cabbage pie. Delicious. The recipe is great. I specially registered to say thank you.

Good day!
Can you please tell me, if you knead it by hand, is it necessary to "start" yeast (dough) and after kneading the dough, leave it warm for germination or immediately send it to the refrigerator?
There is 1 egg in the list of products - is it for dough or for greasing?

[vesna04]

vesna04,

In Panasonic, the dough mode means first heating the food for half an hour in the machine without moving. You can just immediately take warm products so that the dough is kneaded warm, 26-28 degrees.
You can put the yeast without prior activation directly into the warm dough, but if you doubt their quantity or quality, no problem - revive it in advance. Revitalizing in advance will allow you to reduce their number and be sure of quality. But in machines, we usually don't bother like that, because the machine will knead them immediately in the heat when heated.
Then the machine slowly kneads for half an hour. That is, in this mode: I mixed everything thoroughly for 5 minutes, gave it a rest for 5 minutes and then mixed it well for 20 minutes.
This is the most difficult thing for you: you have to knead soft the dough (at first it will be sticky, sticky, knead soft - we knead soft dough into the machine, it is more difficult to knead it with the handles) so that it sticks off the walls of the dishes at the end, does not smear the bowl. We call it - getting a neat bun in the car.
You must understand that it is kneaded gently in the machine and kneads well, and you need to simulate this with the handles.
Therefore, I would then advise you to use the Bertine technique for soft dough with handles. It's easier this way.
Usually hand-kneaded harder because kneading is easier. But you need to do it in the car
soft dough with good kneading is a guarantee downy you have a pie.
Using the Bertine technique, mix well in just 15-20 minutes. Bertine's dough is the same as we make in a typewriter

At the end of kneading, the dough should be 26-28 degrees and you must keep it in this temperature mode for an hour (60 minutes), the dough temperature is maintained in the fermentation machine, in LG it can even be 28-30 degrees, there the modes are hot, do wrinkle, such a good wrinkle so that the porosity is fine and to simulate a dough revolution in a machine, which turns it over for a minute, wrinkles it in the machine, then give it another 20 minutes to wander, wrinkle it again and ...
this is the moment - getting out of the machine and sending it to the refrigerator. Then everything is according to the recipe.
In total, before the refrigerator, the dough is held in the machine (Panasonic - 30 minutes of kneading, simultaneously fermentation, then 1 hour and 20 minutes of fermentation with kneading in the middle and end, warm, not lower than 26 degrees, and preferably 28 is sent to the refrigerator for an hour, here and estimate how much yeast you would normally need for that amount of dough and fermentation time)

As for the egg ... and here they did it with and without an egg. Someone without an egg seems even more tender.
For me, the egg still adds a little taste to the dough.
The egg is not important, try this and that. As you like best

I repeat, tenderness is set by excellent kneading of soft dough and warm initial fermentation in a typewriter, but ... don't overdo it. Overheating the dough above 30 degrees will ruin it.

[fffuntic]

fffuntic, thanks a lot for the detailed answer. I will knead in a food processor ..

I will add my personal opinion about the egg: the yolk gives taste and does not change the softness for domestic bakery flour. Protein for everybody. Maybe make it more rubbery. For me personally, I like the addition of yolk so much. But the taste, you know, about felt-tip pens

I'm still interested in the original recipe on 1 page, it says 1 egg - is it in the dough or for smearing?
I used a recipe with similar ingredients (the same Pies with Chuchelka cabbage), but I want to compare, but for this I need to clarify the recipe ..

And I also baked tender yesterday

And I carry my BIG THANKS for the recipe! The pies turned out to be tender and airy. Flour put 3 glasses + then, when kneading added 2 tbsp. spoons. Margarine Pyshka (grated), did not add an egg. Kneading on the program Pizza, refrigerator - hour. It doesn't stick to your hands or the table, you don't even need to grease your hands with oil. I stretched it with my hands, without a rolling pin. Doesn't tear, stretches perfectly. Baked at 190 degrees for 20 minutes. It turned out 24 delicious handsome men
Question: At what temperature is it better to bake this dough? I read that they bake for 15 minutes. Maybe increase the temperature?
Well, a photo report, of course

Girls, can you make a pie out of this dough to reduce the time?
I think that there will be no crime ...

[Ultima]

Ultima, sure you may. Anything. Girls bake buns, cheesecakes, pies, pies, and even crocodiles. It will be just as tasty!

Thank you!

Girls, tell me, why do we put the dough in the refrigerator right away? What does this give for the test? What will happen to him if you don't put it down? From a cognitive point of view, I'm interested.
And the second question, did I understand correctly that the egg is in the recipe for lubrication or should it be put in the dough?

Thanks for the recipe. The dough was made in butter. The dough turned out to be plastic. Bakes quickly. Fits good. Delicious.I will be friends with the test.

Thanks again and again for the recipe. Baked in butter. I prepared the filling in advance, I have rice with an egg, and three things with blueberries. In the morning I kneaded, put in the refrigerator, came home from work, baked. Very comfortably. A huge THANKS to the author!
🔗

For many years now I have been making pies according to this recipe. Thanks a lot, Dentist!
🔗
Very plastic dough, it is a pleasure to sculpt from it! Filling - rice with egg and stewed cabbage.

Hostesses, did anyone bake stuffed with apples? How did your dough behave? I'm in trouble, it's torn and that's it. Help with advice, homemade only eat sweets, no cabbage, rice, eggs and other things.

[Irina]

Irina, put apples in the microwave with sugar and starch, soften.
Sprinkle with cinnamon.

I let the apples go, no starch. And why and how much Starch?

it will bind the juice that apples give when heated, I pour it over the eye ... about 1 tsp. with a slide for a couple of medium apples, but, litter, I have never measured it, pour it in, mix it, warm it up, you can add if it seems a little.
But when baking, the filling does not run.

Oh thanks a lot, I'll try!

Yes, it breaks because there is moisture in the filling. I also put out, evaporate the juice and cool. For reliability, I also put starch sometimes.

And also a question: at what temperature are pies baked? I put 230, but they somehow did not fit in the oven, the dough did not fluff. So I thought, maybe it's too hot, grabbing and not having time to approach?

I put it in preheated to 180-200. 230 is too much, in my opinion ... You can even put it in a cold oven and let it gradually heat up to 180-200.

Thank you very much, I'll try!

Good morning! For a long time, the recipe lay in the bookmarks, finally for Easter I baked pies from this dough. I liked it very much at work. Everything fit perfectly, kneaded into a cake on the table. Made one and a half servings. Baked at 220 degrees for 15 minutes. It turned out very tasty!
The only thing, a lot of pies opened up for me. I've been baking pies for a long time, what is it? Maybe stretched too thin? The dough is such that it can be rolled out to transparency without problems, maybe it was carried away? Or is there a lot of filling? What other reasons could there be?
With an egg onion - everything is fine.
With fish - the seam was on top, opened up.
With cottage cheese - a seam from the bottom, covered it up with special care, absolutely everything flowed out
These are the ones that turned out)