Pies with cabbage from Chuchelko
173 120 минут 32 порции
She baked for many years the cakes and pies, not enough to try and eat his friends, but... I'll tell you honestly - these pies I haven't eaten!!! Nothing to write I will not try, highly recommend!!! The words of the author of the recipe Chuchelko forum bread: -"the Flour must first be mixed with a liquid which wets it well. In this embodiment, is milk. Gluten (starch) flour - good swell, the dough will become elastic, stretching. Fats are added at the end. If you pour fats or pour them into the dry flour, the fat molecules envelop the molecules of the starches, and then they are very poorly wetted. The dough will be rough, nevestushka. This subtlety, I read in a textbook for professional baking. And so it is! Tested! The dough is very delicate, it seems that it will stick to everything. Sometimes ( depending on flour) you have to add flour. but! The dough anyway should you stick to seem. Don't forget that it will swell and become a bit more "cool" for consistency after vypaivanija. The flour will absorb water. "
Ingredients for Pies with cabbage from Chuchelko
- Cabbage - 1 forks
- Butter - 150 g
- Vegetable oil - 50 g
- Sugar - 2-3 tbsp
- Salt - 2 tsp.
- Yeast - 50 g
- Chicken egg - 5 PCs
- Flour - 1 kg
- Milk - 500 ml
- Green onions - 3-4 PCs
- Dill - 1 tbsp
- Olive oil - 3-4 tbsp
Step by step instruction of cooking Pies with cabbage from Chuchelko
Saute cabbage in skillet with onion and spices until all the liquid evaporates.
Dissolve the yeast in warm milk, add sugar, salt, egg and beat with a whisk. While we weigh and sift the flour, our"mixture" a little foam. Add the flour and knead the dough.
In the end add butter and vegetable oil gradually introducing and involving it into the dough. In the Preface to the recipe I wrote why.
Roll the dough into a ball.
Place in a bowl, a bowl cover with cling film and put in a pre-heated to 40"With, but turned off oven for 1 hour.
Approaching divide the dough into 32 pieces.
To shape the patties on a lightly podpylenny surface.
Take a piece of dough and tighten the ends to the center (as formed round breads to the reverse side was not unsightly seams.
Flatten with your palm to put at the center a tablespoon with a slide of the filling.
To take the middle first.
Then from the middle to one side and the other, semipaved fine stretches too.
Slightly pulling the ends in different directions (not very - slowly).
To take these tips among themselves, this is the bottom of the pie.
Flip and place onto a baking sheet on the pockets, can be a little to bend the barrel, giving the perfect shape. The front side we will have smooth and beautiful.
To give the pies a full proofing under a clean cloth (they will blow out almost three times). It will take 20-30 minutes. Proofing is very important. Do not hurry much. The lack of proofing often leads to anguish crust products (especially the sides)!
Lubricate the whipped with a tablespoon of ice water egg and bake in pre-heated to 190 deg. With the oven for 17-20 minutes. Until Golden brown. Be guided by your oven!
Delicious, fluffy, soft, mmm...
Not designed with filling and baked garlic buns, making the buns rastavica cuts and put garlic with dill and butter, what a beauty!