Liquid yeast pies with plum filling in the Redmond multi-chamber (panel "kurabie" RAMB-131)

[For fillings prone to runaway, it is critical to fill the filling with the top portion of the dough before the bottom dough has set !!!]

Liquid yeast pies with plum filling in the Redmond multi-chamber (panel "kurabie" RAMB-131)

Category: Bakery products

Ingredients
Bulk yeast dough (link in the recipe)
Plum	6 pcs = 200 g paperless
Sugar	60 g
Starch	20 g
Water (optional)	35 ml

Cooking method

• We use dough for pies bulk yeast.
• The filling can be prepared in any way that is familiar / convenient for you or as described.
• Free the plum from the pits and cut into small cubes. We fill the berry with sugar and, if time is boring, let it stand until the juice is released. (Try it for sugar and adjust to your liking.) I had no time to wait and the plum was very strong, so I added water to the berry. Mix everything and start heating the future filling. Sprinkle the berry on top with starch and stir vigorously until the starch is brewed. At the bottom, the starch is brewed faster, stir all the time so as not to burn!
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• The cooled filling looks like this:
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• We heat up the multibaker.
• Important!!! do not fill all cells at once! The dough sets quickly. For fillings prone to runaway, it is critical to fill the filling with the top portion of the dough before the bottom dough has set !!!
• I didn't have a lot of liquid in the filling, so I filled in 4 pies each. When I do it, for example, from frozen berries, perhaps I will reduce it to two at a time.
• For dough and filling - heaped spoons.
• We spread 1/2 tbsp. l. dough to the bottom of the mold. Put 1/2 tsp on top. fillings.
  If the filling is not flowing (fried mushrooms + egg + pickled cucumber; cabbage, etc., then you can apply more - 1-1.5 tsp.)

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• This is a photo of the remains of the dough, so the middle row is filled. I usually start far.
• Put 1 tsp on top of the filling. test. We do this in such a way that along the perimeter of the mold the "upper" dough merges with the "lower" dough, covering the entire filling.
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• The RAMB-131 panel has small cells, so the "top" dough can be laid out in the center and distributed to the edges. But for cells of a large area (for example, for sandwich panels RAMB-01 and RAMB-101), I first laid out the dough around the perimeter (for this you need to drag with a spoon along the edge of the cell, gradually "lowering" the dough from the spoon), and then "smeared" center of the cell).

• We close the multibaker, do not snap the latch. We bake 5 ', focusing on the color of the product.
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• It can be seen that the dough was too much (laid out the leftovers). But in principle, the hand is stuffed:
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The dish is designed for

This amount of dough and filling is enough for about 3 tabs = 36 pcs.

Time for preparing:

Baking: 5 '

Cooking program:

Multibaker Redmond

Note

The dough is slightly sweet. But for sweet pies, you can add more sugar to it.

Lenok! I have you with berries scheduled for next week's long weekend. I think I'll try it with frozen apricot puree. Thanks again for the hard-won recipe for jellied yeast dough!