Pies "Delicate"

I’m not very old yet. It didn't rise very much, but still, Now it comes in the refrigerator, let's see, I'm starting to fry the mushrooms! I want with mushrooms! Only I don't have baking paper, But I have never burned anything in the oven baking sheet, probably I can do without paper

And now I roll it out and bake it in the oven on a silicone mat - it is very convenient, it never sticks, does not burn, it can be wiped off and washed easily. Recommend .
By the way, these pies suited me very well at the last stage, after cutting into pies.

I have an "unconventional" bread maker - no recipes, and I have no experience. ... on Dough mode (I don't have a pizza dough mode). The time appeared on the scoreboard - 1.30h.

I also have "dough" in Kenwood - it's 1h30min. It's enough? really very good I want to bake pies. but I'm afraid to ruin because of the xn mode

1h 30 min-is quite enough for yeast dough, provided -good yeast

The yeast is still lousy, Now I was making pies, so they are not dissolved in pieces in the dough. I will never take them again! It turned out 23 pies, all did not fit, I will bake the first batch in 2 passes now. Oops: they stood for 3 minutes in the stove and swelled up to incredible sizes, and they are about to explode. Well, I did not put them on the butt, I counted on what to rise! Monsters have become, And if they burst ??? ... Terrible. I gave the whole evening to the pies, I'm already all tired
Let's see the result. And the oven is exactly 15 minutes at 230 degrees?

[Natalja Ar]

Natalja Ar, well, how is the result? Announce please, we are worried here, we hold your fists for the pies!
kipitka, how are yours and with what filling? I also have a "dough" 1 hour 30 minutes. and it turned out great. So everything should be tasty with you.
Tat, convinced, that's it, I can't stand it anymore - on Saturday I'm going to eat behind a silicone mat. By the way, what are your pies with?

[kipitka]

kipitka, how are yours and with what filling?

3 fillings - egg + green onion, cabbage, and apple. jam. Delicious! But - a little burnt from the bottom - I baked in this oven for the first time - either put a fire on the top shelf or put less fire

Thanks for the recipe!
I have done it several times, very tasty!
But the last time I kneaded the dough ...
That day I really wanted pies, but I didn’t have enough strength, and after kneading it "fast", I poured in a whole packet of Saf-Momento yeast.
And when I came to my senses, the kneading had already begun and I had to knead the second portion in the bread maker (a pack of yeast is designed for 1 kg of flour). The bread maker began to knead a double recipe, creaking and I was scared, paused, I divided the dough into 2 parts I calmed down, but the thought immediately came that yeast might be in one of the parts. And I banged all the dough back. While the dough was kneading, I got tired as if by hand.
Such delicious pies have never been made before.
So it is worth cooking, having slept and rested. Pies

Good day to all!
My first post on the forum and immediately ask for help. I made "Tender" pies. Very tasty (I made three fillings - meat, mushrooms with onions and rice with eggs and green onions). The dough turned out to be very small (or I sculpted huge ones), but according to the recommendation of the recipe (taking a dough the size of a walnut), sculpting did not work - the dough was torn. I bake very little, but I had to add flour, as I seem to have heard that the dough should lag behind my hands. But with so much flour (3 tbsp), the dough turns out to be very liquid. And how do you get it at the moment when you take it out of the bucket?

I use plums instead of margarine. oil and I rub it on a grater. Everything turns out great. I add flour sometimes, it all depends on humidity.
The dough is falling behind the hands.

The dough turned out to be very small (or I sculpted huge ones), but according to the recommendation of the recipe (taking a dough the size of a walnut), sculpting did not work - the dough was torn.

The dough is really very tender, I take pieces a little larger than a walnut, knead it with my hands on the table, put the filling, and without taking it off the table I pinch like a dumpling, then I roll the pies in my hands. (I make small ones, they fit well).

I bake very little, but I had to add flour, as I seem to have heard that the dough should lag behind my hands. But with so much flour (3 tbsp), the dough turns out to be very liquid. And how do you get it at the moment when you take it out of the bucket?

Based on the recipe, I made flour for 450 g, but the dough seemed to me too thin, I began to add more flour in the kneading process, controlling the bun, like in bread. When it is quite correct for itself, but at the same time it is not dense, but soft (it is somewhere between 470-480 g of flour), it is more convenient for me to work with it. However, I noticed that the amount of flour also depends on the margarine ..

Thanks for answers. There was a lot of filling left from the first batch of dough, and I decided on the second batch. Already deliberately introduced a large amount of flour and in the process of kneading added a little more. This time the dough was easily taken out of the bucket, I kept it in the refrigerator for at least 2 hours, then I also easily pulled it out of the bag. It turned out to be denser, while maintaining its elasticity. This made it possible to stick more pies and dough to take just a little more walnut. After proofing, they increased in volume a little, but now they stand in the oven and are quite nothing. By the way, the eggs ran out for the first time, so I smeared the pies, each of them doused with milk 5 minutes before the end of baking. It remains to try

Again I made pies from this dough. I want to thank the author of the recipe.
I bought two types of margarine, decided to try both with that and with the other, in order to know for the future which one is better. With one margarine and 3 cups of flour, the dough turned out to be more elastic than with the other and with 3.5 cups of flour (here it just crawled). We must look for a suitable margarine. Really, a lot depends on him. Next time I'll try to replace margarine with vegetable oil.

This dough has already become "native", mainly pies from it. Butter, when semi-melted, when in pieces (never on a grater). Flour sometimes goes a little less, sometimes a little more. I stir on pizza, stick my nose in the oven and watch how the bun turns out. I put it into the refrigerator either directly in a bucket, or put it into a cup. I tighten it with food wrap. so that the dough does not dry out. In the refrigerator, the dough is worth from an hour to four. It is molded perfectly. One and a half portion also mixes well.

Tell me, if you put hard cheese as a filling, will the pies swell up a lot?

That's it, today I come home from work, I will bake pies, it’s not up to work, I want to go home, but I have a question, should I take raw meat for filling or boiled?

Yesterday I made these pies with raw meat, it's just a miracle, but the filling ......., maybe you don't need it raw, although it will also soak in belyasha.

Normal margarine, HP kneaded a double portion. To the author a medal!

Can you fry the minced meat from a legon?

Yesterday I made these pies with raw meat, it's just a miracle, but the filling ......., maybe you don't need it raw, although it will also soak in belyasha.

I did it with minced meat, but already pre-cooked, fried.

[

In Panasonic I set it to "pizza dough", and in LG it is just "dough".

If it's not difficult for you, write how much it is in hours. My bread maker has a Dough setting of 1.30. I am still a young baker, only 2 weeks old. I sit in your, now our website and suffer. I do not have a Pizza, Pelmeni regime. There is a dough, but I do not know if the time coincides with yours. I have already flown with the cake. My mode is Sweet bread 2.40, and the one who gave the recipe is 3.50. If it's not difficult in recipes, in parentheses, next to the regime, put the time. Everyone has different stoves and different modes.And for "dummies" it is immediately difficult to choose a mode, you will spoil so many products, but you still want to learn from other people's mistakes.
And the second question: milk in a measuring cup, also 200 ml or up to the edge 220 ml.

[
If it's not difficult for you, write how much it is in hours. My bread maker has a Dough setting of 1.30. I am still a young baker, only 2 weeks old. I sit in your, now our website and suffer. I do not have a Pizza, Pelmeni regime. There is a dough, but I do not know if the time coincides with yours. I have already flown with the cake. My mode is Sweet bread 2.40, and the one who gave the recipe is 3.50. If it's not difficult in recipes, in parentheses, next to the regime, put the time. Everyone has different stoves and different modes. And for "dummies" it is immediately difficult to choose a mode, you will spoil so many products, but you still want to learn from other people's mistakes.
And the second question: milk in a measuring cup, also 200 ml or up to the edge 220 ml.

If you have specified a different time, then the stove will have time to make sweet bread during this time, only more yeast is needed, this is indicated in your recipes.
Likewise, the dough, what difference does it make in other ovens, if you call it "Dough", then make any dough on it.
And do not be afraid of the stove, and read the basics of baking and the section for beginners (which should have been done at the very beginning)

If this whimsically somehow inspires and soothes Nadiy, then I also make this dough on the Dough mode, the time is 1 hour 30 minutes

[Nadiy]

In my oven, the "Dough" mode is only 1 hour 3 minutes. I baked the "Tender" pies both yesterday and this morning (asked to repeat).

It turned out 24 tasty pies.

So that Nadiy, the dough will be kneaded in your bread maker.

Yesterday I added butter to the dough, and today margarine for baking. With margarine, the dough turned out to be more plastic, easier to mold. And in the refrigerator the dough came up for two hours.

Thank you Dentist for a good recipe !!!

Thank you very much to everyone who responded to my "cries of the soul". I will try to make "Tender" pies !!!!! And another question on the "dough" topic. My mom was very good at baking pies and her dough was great. Unfortunately, we don't always learn from parents while we can. I remember she added mayonnaise to the dough. The dough in baked goods turned out to be lush and did not stale for a long time. Does anyone know what happens if you add mayonnaise?

By the way, for the sake of experiment, I replaced margarine with olive oil. It turned out to be complete garbage. Torn, dark dough, pies are harsh. But I haven't found the perfect margarine yet

Have you tried Pyshka?

Yesterday I added butter to the dough, and today margarine for baking. With margarine, the dough turned out to be more plastic, easier to mold. And in the refrigerator the dough came up for two hours.

And to taste? What is better for butter or margarine?

And to taste? Which is better for butter or margarine?

I didn't notice much difference this time. (Margarine "Vershkova Zdoba" from "OLKOM", Kiev). Those and those disappeared quickly!

In general, the quality of the margarine sold now leaves much to be desired and therefore I have been trying for a long time to use either butter or just refined sunflower oil (in my dough recipes) in the dough.

And the dough does not turn out to be not dark and not torn (although I did not use olive oil in the dough, and olive oil in bread is amazing).

I use "Pyshka" or "Hostess" for this test (probably, remembering the advertisement "Margarine 'Hostess is delicious!"), It turns out very well.

On the occasion of turning off the hot water in the house, today I have a "lazy" option: sausages in dough (for one "pie" - half a standard-sized sausage, and there are 20 of them).

Well, this is just sadism, as you enter this topic, salivation begins. I would also like sausages in the dough and with meat and cabbage. So soon I will not fit into any rag
By the way, I don’t know if this topic can be written, but I’ll write a recipe for a chicken coaster with this test.
I will not write in grams, everyone will do it according to their appetite.

The dough is rolled out into a circle and placed in a mold so that it hangs around the edges by 5 cm.
Before this, bake 4 pancakes, preferably with a diameter slightly smaller than the shape.We make fillings: Eggs with rice, boiled chicken with herbs, mushrooms with fried onions, grated cheese.
We begin to collect.
Dough in the form
Layer of rice with egg
Pancake
Cheese in a thin layer
Pancake
A hen
Pancake
Cheese
Pancake
Mushrooms
Cover with dough and pinch. Bake like a regular cake, because the filling is already ready, because you just need to bake the dough and melt the cheese. On top, I grease with either an egg or sour cream or mayonnaise, as you like.

Delicious!!!!

Along the way, one more question. A pancake is a pancake made from pancake dough or from a basic dough, just rolled very thinly and fried in a pan? Or should the pancakes be baked in the oven?

I bake simple pancakes in a frying pan, a little sweet. The main thing is that the cheese saturates them when it melts. It turns out very gently.

Convenient to do on the trail. day - when a lot of pancakes were baked and there were "leftovers, sweet." ...

I want to thank the author for a great recipe!
True, the milk had to be replaced with kefir (due to the lack of milk), and there was only 10 g of live yeast, so I added 5 tbsp. l. kefir starter culture (approximately 80g). The filling is meat and cabbage.
I didn't splash it with water, but covered it with a damp towel (which is basically the same thing).
The result, in my opinion, is pretty decent.
It tastes really VERY delicate!
Thanks again!!!

made these pies, very tasty. Chen scared that they are like stone from the oven. But when she sprinkled some water, they moved away.

made these pies, very tasty. Chen scared that they are like stone from the oven. But when she sprinkled some water, they moved away.

I never spray with water, but just immediately cover the hot ones with a towel (preferably two). And any pies become soft. Try it.

I remember even my grandmother did it, and everyone from the neighbor's village went to her house to bake pies for funerals and "cones" and korovai for weddings.

Thanks for the recipe, it turned out very tasty!

Girls, I'm afraid to seem like a black sheep. But ... I didn't really like the pies. The fact that the dough was not sweet is my mistake, I had to put more sugar. I made them with apple jam. They look very cute, but they turned out to be some solid, although I sprinkled them with water and covered them with a towel. I can't understand why this is so? Usually I had no problems with baking. On the contrary, I was always surprised when someone complained.

They look very cute, but they turned out to be some solid, although I sprinkled them with water and covered them with a towel. I can't understand why this is so?

It's really strange, especially since the pies according to this recipe come out precisely "tender", the dough literally melts in your mouth!

They come out of the oven hard, but lie under a towel for literally 5 minutes - and become very soft ...
(and so that they stay like that on the second day, I don't put the egg in the dough, only for coating).

Maybe you overexposed them in the oven and they dried out? They bake very quickly, literally about 15 minutes.

And yet, I came to the conclusion (for myself) that this is a dough for savory fillings, meat, onions, cabbage, etc. - this is ideally combined with this

I often make them with apples, I have a savory dough for a sweet filling - so I make one neutral dough with different (sweet and savory) fillings. But all the pies cool down until warm under two towels, dry and wet ... I somehow had beautiful, but hard pies - I did not knead the dough with my hands, but with HP this is unlikely ...

So I got to the pies. Thank you very much Dentist for her recipe.
My mother used to bake great pies and always said, "Learn my daughter while I'm alive." But I never learned. She felt the dough with her hands. It is not given to me. But with your recipe, anyone can do it. True, I probably would not have seen homemade pies without the presence of a bread machine. Thanks again!!!
That's what I did.

How do you pinch them so beautifully?

How do you pinch them so beautifully?

Sorry to answer so late, I haven't been on my computer for a long time.
I'll try to explain how to pinch, but I'm afraid in words it won't work very well.
Put a rolled round dough with filling on your left hand, pinch a small piece of the dough edge (butt) with your right hand, and then pinch this “butt” with a piece of dough from the right edge, and then from the left, alternating the edges until everything is pinched.
Yesaaaaaaaa. I read it myself, nonsense, but there is no other way to describe it. Then I will try to take step-by-step photos.

I'll try to explain how to pinch, but I'm afraid in words it won't work very well.

can I get in? Here is a photo of this method 🔗, there are different ways to pinch pies. Very interesting.

Thank you very much for the recipe, I've baked the pies several times already, they always turn out very tasty. The only question is: Can you replace fast-acting yeast with ordinary pressed yeast? Will the dough have time to come up, and should I then put it in the refrigerator ... Thanks in advance ...

If anyone is interested, the adaptation of "tender" pies for sourdough, vegetable oil and milk powder:

1 stack. water (glass 240 ml)
50 ml plant. oils
1 tbsp. l. Sahara
1 tsp salt
2 tbsp. l. dry milk (I just have a lot of it, but liquid is rare in the house)
3 stacks flour (240 ml X 3)
0.5-0.75 stack leaven
egg at will, I did not lay
Kneading in the Dough mode (1 h 30 min). After that, my dough stood for about 1 hour.

There was no filling, so I made snack buns. It turned out 10 pieces. 110 g of raw dough (dough yield 1100 g). I forgot about the refrigerator. After proving in C / P, I rolled up the buns, allowed to stand for another 40 minutes under the film, then sprinkled water from a spray gun and into the oven for 20 minutes, approx. 180-200. I did not grease it with an egg. The buns were very wide and grew. The teflon baking sheet was not greased with anything, there is enough fat in the dough. After baking, the whole layer of buns was taken out on the wire rack and covered with a towel. The buns are very soft, fragrant and tender. There are no photos and won't be available in the near future. So you have to take our word for it.
Sourdough M / K on wheat flour. But, I think, any wheat flour will do.

What sourdough?

Lactic acid from Admin, but only with wheat flour.

and here are our pies. We have meat, delicious. The dough is wonderful. I did everything according to the recipe and everything turned out great. I only weighed the flour and it turned out 500 g

Hello everyone! I also want to show off my "tender" pies. I did everything according to the recipe, I only counted it for 500 g of flour, but did not increase the yeast. Here's what happened. Pies with cabbage and onions, buns - with sugar.

I forgot to say the most important thing! My husband, who hardly eats bread, is eating these pies "by both cheeks" and asks to make them more often! Such are the "tender" pies!

, and the buns are also from this test? Please remind me how to fold and make a cut for the shape of the buns. My mother-in-law always made them, but I forgot and, no matter how I twist, I can't. Thank you in advance.

, and the buns are also from this test? Please remind me how to fold and make a cut for the shape of the buns. My mother-in-law always made them, but I forgot and, no matter how I twist, I can't. Thank you in advance.

We have here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2784.15 detailed photos are on cutting the dough with hearts, and there are still many options for the most intricate forms and how to make them are in the topic
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1040.0