Mushroom roll pie

Category: Bakery products
Mushroom roll pie

Ingredients

Dough
Milk 300 ml
Sugar 3 tbsp. l.
Dry yeast 11 g
Flour 600 g
Salt pinch
Eggs 1 PC.
Butter 40 g
Filling
Eggs 3 pcs.
Champignons in their own juice 2x460 g
Garlic 1 clove
Onions (medium) 3 pcs.
Salt taste
Cream (thick) 100 g
Porcini mushrooms (dried) 5 g
Vegetable oil (olive)

Cooking method

  • We use HP for mixing. We put all the products in a bucket and turn on the "Dough" mode. We follow the kolobok. For an hour and a half of proofing (after kneading), the dough should double, and even more. At the end of the "Dough" mode, we knead and leave the dough in the HP for another 1 hour.
  • Hard-boiled 3 eggs for the filling. We cool, clean, cut.
  • Drain the juice from the mushrooms. If the mushrooms are whole, we cut them. We spread the mushrooms in a frying pan. We evaporate the remaining liquid. Add oil, chopped garlic. Fry lightly. Add chopped onion and simmer until tender. At the very end (one minute before cooking) salt, add cream, porcini mushrooms ground into powder and mix everything well. Remove from heat, cool slightly and add the chopped eggs. Mix everything well again.
  • Heat the oven to 200 ° C. Put the finished dough on a table lightly sprinkled with flour and roll it into a rectangular layer. We spread the filling and roll up the roll. We turn the sides. Transfer to a baking sheet covered with baking paper. Lubricate the top of the roll with milk.
  • Mushroom roll pie

Time for preparing:

We bake for about 30 - 40 minutes.

Note

Delicate roll with a very aromatic filling.
You can eat hot or cold.

Qween
To say that this roll is awesomely delicious is to say nothing !!!
A couple of days ago I saw this recipe and dreamed of baking and filling it. Today it has come true! I made two small rolls in half a portion in bread tins. Instead of eggs and milk, I put sour cream and water, fresh champignons 160 grams + black pepper in the dough. The hardest part of this recipe is not to gobble up the filling before you wrap it in the dough.

Cut almost hot, although I usually don't. Here is a hump (further, the dough is thinner and the filling is unmeasured):

Mushroom roll pie

The photo is for a very fast hand, since we were already very hungry and a hot borsch was waiting for us.

Airy, juicy, delicious roll with a creamy filling - you can't help but love it!
Highly recommend.

poiuytrewqThank you so much for the awesome pie roll!

What a pity that the photo does not convey the flavor of this miracle ...

PS: Yeah, the picture turned out to be very ugly, I did not expect it. Then I will clean it, otherwise I will scare away potential bakers.
poiuytrewq
Qween Thanks for your feedback! I am glad that everything worked out and I liked it. The main thing is to remember that you don't get fat from pies !!!
Qween
Of course they don't get fat! Especially in the evening if you eat them!

poiuytrewqBy the way, I forgot to clarify. The recipe doesn't say anything about proofing. Shouldn't you do it? I confess that I gave the proofing before baking, because there was no time to wait for an answer. I already cooked the dough on "Pelmeni" and it only came up while the filling was being prepared. The whole baking process took exactly 2 hours.
Crochet
Quote: poiuytrewq

The main thing is to remember that you don't get fat from pies !!!
Pralna, pies make tokma kinder !!! Even those who do not eat them, but only bake them, are time-tested !!!

poiuytrewq
Thanks for the recipe, dragged to the bookmarks!

Qween
Baby, for such a cake, your relatives will carry you in their arms for at least a month!
poiuytrewq
Quote: Qween

The recipe doesn't say anything about proofing. Shouldn't you do it?
No, I do not provoke. I roll up the roll, transfer it to a baking sheet, grease the top with milk and ... until golden brown.

Quote: Krosh

Thanks for the recipe, dragged to the bookmarks!
To your health! Try it.
Qween
Quote: poiuytrewq

No, I do not provoke. I roll up the roll, transfer it to a baking sheet, grease the top with milk and ... until golden brown.
Next time I will. You will get such a lightning-fast cake, while very tasty!
Crochet
Quote: Qween

Baby, for such a cake your family will be wear for at least a month !
Tyuyu, I also have a problem, if I had 6 kg. that way ... under a hundred (mind me, mind Mushroom roll pie) ... then yes ... but my 40 kg. take away is not a great task ...

Okay, jokes aside! Anechka, I trust you as myself, so I take out the recipe from the bookmarks, print it out and hang it on the fridge, don't forget about it ...
poiuytrewq
Quote: Krosh

... I take out the recipe from the bookmarks, print it out and hang it on the fridge, don't forget Schaub ...
This is our way!
Qween
Quote: Krosh

... I hang it on the fridge, don't forget Schaub ...

And I, Innochka, can you imagine how I saw this cake, and I could not forget it, so it attracted me with itself. You didn't have to make any bookmarks or printouts, you just dreamed of cooking it as soon as possible.
Crochet
poiuytrewq
And if you prepare a filling of frozen porcini mushrooms, how many of them should you take by weight for a full portion (I'm not used to half measures)?
LiudmiLka
And yeast 11 g is definitely dry, not pressed?
Crochet
Quote: LiudmiLka

And yeast 11 g is definitely dry, not pressed?
By the way, yes, I join the question ...
poiuytrewq
Quote: Krosh

poiuytrewq
And if you make a filling of frozen porcini mushrooms, how much should you take by weight for a full serving?
I think a little more. I would take 1 kg or 1.2 kg. In general, I adore mushrooms, and you definitely won't spoil this roll with them.

Quote: LiudmiLka

And yeast 11 g is definitely dry, not pressed?
Yes, exactly - a bag of dry yeast.
Qween
Quote: LiudmiLka

And yeast 11 g is definitely dry, not pressed?

Oh, but I don't pay attention to the amount of yeast in the recipes, and put 8 g of fresh yeast.

Quote: Krosh

And if you make a filling of frozen porcini mushrooms

Innochka, well, you finally threw the bourgeoisie. I can imagine if such a fragrant filling is obtained with a teaspoon of ground porcini mushrooms, then how will it be with porcini mushrooms alone!
Is it too weak for you, friends, to eat 2 pieces of roll at 21.45? I did just that last night to sleep better. Well, very tasty roll!
Catwoman
poiuytrewq, thanks for the recipe, I will definitely use it!
poiuytrewq
Quote: Qween

Oh, but I don't pay attention to the amount of yeast in the recipes, and put 8 g of fresh yeast.
This is professionalism.

Quote: Qween

Is it too weak for you, friends, to eat 2 pieces of roll at 21.45? I did just that last night to sleep better. Well, very tasty roll!
I ate it even after 23:00 - I slept like a baby.

Quote: Catwoman

poiuytrewq, thanks for the recipe, I will definitely use it!
Try it, to your health!
Crochet
Quote: poiuytrewq

Yes, exactly - a bag of dry yeast.
poiuytrewq, why is there a lot of drain? Or does so much yeast make any sense? Maybe I'm just misunderstanding something?
In the morning I put the dough according to your recipe, put in yeast (Saf-moment) 2 tsp. from HP "under the knife", which corresponds to 7 grams (well, if you believe that there is 3.5 grams of dry yeast in one teaspoon of bread-baking spoon), and after an hour of proofing, the dough has grown more than twice !!! I imagine how it would be pearl waved out if I covered the whole bag !!!
poiuytrewq
This is said to impart more airiness (blistering) to the dough. In addition, I noticed that more yeast is added to the dough (products made from it), which does not require proofing according to the recipe. And here is just our case - there is no proofing, - they turned it into the oven. Apparently, a larger number "has time" to raise the dough in a hot oven before their effect stops.
Fantic
EvgeniyThank you very much for the recipe for the dough for pies Yesterday I baked it, but I did not bake it with mushrooms, but with raspberries ... it turned out great ... Only the bones get stuck ....: girl-th: Here I am posting a photo ... I burst a little, I was afraid to keep it in the oven for a long time, for some reason the bottom is burning ... Mushroom roll pie
We need to make a different filling ...: girl_in_dreams: And the dough is just great !!!!

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