Pies


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In a bowl put 250 gr of flour, mix with salt and yeast; Add the remaining flour, oil and half a cup of hot water, knead until it becomes an elastic dough;

Take another bowl, line it with flour, add the mayonnaise and leave it in a warm place for about 30 minutes until it doubles in volume;

Wallpaper the work table with flour, break a piece of dough and spread with a rolling pin;

With a round plate we shape;

With the help of a fork we prick the countertop;

Take a pan with oil and leave it to heat; We put a browned pie on both sides and take it out on a kitchen napkin;


How to make a recipe for tender dough with lard or butter and cream for cake or pie with apples, cheese, jam, pumpkin?

Ingredients for poronio dough with lard or butter and cream

The butter used must be greasy (at least 80%). You can also use lard but then put less. 100 g of butter = approx. 70 g lard. I would not make this dough only with lard because the butter gives it finesse and a distinct flavor. You can make a mix of the two.

The cream we use is with me. 20% fat. We are talking here about the thick, sour, fermented cream (in a bucket or glass) that is used and to papanașand or the sarmale. So we do not take into account the sweet cream for whipped cream. The ferments in the cream release gases that contribute to the aerated structure and the fragility of the dough.

I put all the ingredients in the bowl of the robot and kneaded them briefly, just as it binds. For soft doughs, the secret is quick kneading and cold rest.

I took the dough out of the bowl on the lightly floured table and compacted it with my hands. It does not stir much because we do not want the development of the gluten network that makes it elastic (instead of fragile). I obtained approx. 1100 g of dough (1.1 kg).

I wrapped it in plastic wrap and put it in the fridge for an hour in the fridge. This tender dough with lard or butter can be kept cold for 2-3 days without any problems.


For pies, before!

This proverb from Harap Alb's story fascinated me as a child. I imagined a platoon of women with twists in their hands, ready to assault! In my home village, Saturday was dedicated to cleaning and pies. And this pie thing was very serious.

Early in the morning, dwarf Lină or Buna Ană, as the case may be, prepared the “oven”! And it was neither on power nor with a fan or predefined programs. It was with sense, with soul. And that's how everyone prepared the dough in their own room, stuffed it, according to their preferences. With leeks, onions, loboda, potatoes, cabbage or plums and a little "sugar" to be a smooth and well-groomed job. And as you were programmed, because it was not so random, but with programming. So at the hairdresser's, you showed up at the "oven" with your stuff, because that's what the magic pies were called, regardless of the filling.

First step

Thinking of the wonders of pies, I made a leek tart. That's what I love about food. It can take you through time, exactly where you want to go to relive moments of the story.

I prepared a dough of 200 grams of flour, 100 grams of butter 82% fat and 60 ml of cold water in which I dissolved 5 grams of salt. I sifted the flour, added the diced butter and with my fingers I crushed everything. Adding water and continuing the kneading process, until the entire amount of water has entered the dough universe. I gave it a ball shape, wrapped it in foil and put it in the fridge for 30 minutes. Enough time to prepare the filling. I started with a few slices of bacon, about 100 grams, which I cut into thin strips and fried in a non-stick pan. It is not necessary to use any kind of fat:

Step 2

After the bacon turned a reddish color, I took it out on a kitchen napkin, meant to absorb the excess fat. In the pan in which the bacon was fried, I hardened 500 grams of leeks, cut them into rounds. This was the way it used to be, no flavor was lost, the same pan witnessed many sacrifices on the altar of authentic gastronomy:

Step 3

After the leeks have softened, I added 100 ml of cooking cream, 30% fat, 3 whole eggs, salt, pepper and nutmeg to taste:

Step 4

The dough rested enough in the fridge, so I took it out and spread it out. With fond memories in my soul, I placed it in a round tray, letting the edges of the dough rise a little above its edges. I took a fork and played by punching the dough. Thus, making sure that my little oven will caress the dough with due respect:

Step 5

I poured the filling composition over the dough. Then I twisted the edges of the tart with my fingers and greased them with an egg yolk:

Step 6

I handed him the relay of the preheated oven at 180 degrees for the next 30 minutes. When the tart has acquired a beautiful reddish color, we can prepare the meal:


Pies - Recipes

This recipe for pan-fried cheese pies is of Afghan origin and I found it under the name of Bolani, but this version with cheese is Caucasian, it is called & # 8220Кавказские Лепёшки & # 8221 and their traditional filling contains, in addition to sweet cheese, a lot of greens: parsley, dill and green onions, all finely chopped. But I adapted the original recipe to our tastes, so I gave up the greens and mixed the sweet cheese with the buffalo telemea, the house favorite. The pies are not fried in oil, but baked in a hot pan (as on the hob) until browned on both sides, then greased with melted butter (if you want to be a little more dietary you can give up butter but the pies will be a little dry) .

I think they can also be baked in the oven, but I haven't tried this option, but if you try them in the oven, please leave me a comment and tell me how they turned out.

You can find my source of inspiration for this recipe here Кавказские Лепёшки, I really liked it because it is a very easy pie to make, quite dietetic because it does not fry in oil and is extremely tasty.


Pan-fried pies & # 8211 with cheese and greens & # 8211 video recipe

I think that the unsophisticated but wonderful and delicious pan pies, with all kinds of fillings, represent one of the pillars of the traditional Romanian cuisine. The Transylvanians have codrenesti pies or the baked ones on the slab, in the south of the country we have simple scovergiles or with all kinds of fillings and Moldovans must have all kinds of similar products! After all, what could be more affordable for our grandparents than a simple dough to fill with sweet or salty fillings, to your liking and appetite? Most of the time, the dough of these pies in the pan was a simple one, of bread. At other times, when grandmothers wanted them to be our complete pampering, the dough was improved with milk and eggs, to become fluffier.

What is certain is that, for me, the effort to make these pies in the pan is minimal. I am convinced that it is the same for everyone. If you try to mentally evoke the perfume that who made you want it, in grandma's kitchen, while she baked the pies, you're already motivated to get to work. Just don't be discouraged that Grandma was making the cheese herself, that she had fresh greens from the garden and that old, black ember pan! We have even more options! The desire to make pies should not be missing, the rest are solvable!

Alternatives to Grandma's ingredients and tools

Cow's cheese, recommended for this recipe, can be made very easily at home. I previously posted a video recipe that you can find with a click on the picture below. Following it step by step, you will get a very good cheese, well drained of whey, perfect for filling baked pies or other dishes. Don't have the time / desire to make the main ingredient of the filling yourself? No matter how many baths there are, there are many varieties of cow's cheese on the market. Choose a fatter cheese (minimum 6% fat). Before using it, leave it in a thick sieve to drain the whey. The pies will come out perfectly, I assure you!

We can't complain that we can't find greens. Unlike Grandma, we have access to them all year round. In the supermarket, here, we have only one season and that is always green! Of course, we will enjoy these pies more if we make them in the spring season. As I specified in the list of ingredients, spinach is optional. You can remove it completely or replace it with other greens, e.g nettles, a little leurdă, lobodă etc.

Peter Cook pan

As for Grandma's antique black pan, dear her, how excited she would have been. Peter Cook pan, Marble range, which I used when I baked these pies! I didn't add a drop of fat during baking and yet, my pancakes didn't stick to the pan at all! The pan is finished with three non-stick layers and most of all I like how easy it is to clean, but you will discover this in the video recipe. Before you look at the recipe for pan-fried pies, keep in mind that you can find products from the Peter Cook range in Pepco stores all over the country, at a super advantageous price. Discover the quality, enjoy the price and you must also try the recipe for baked pies, you will like it a lot!


For pies, before!

This proverb from Harap Alb's story fascinated me as a child. I imagined a platoon of women with twists in their hands, ready to assault! In my home village, Saturday was dedicated to cleaning and pies. And this pie thing was very serious.

Early in the morning, dwarf Lină or Buna Ană, as the case may be, prepared the “oven”! And it was neither on power nor with a fan or predefined programs. It was with sense, with soul. And that's how everyone prepared the dough in their own room, stuffed it, according to their preferences. With leeks, onions, loboda, potatoes, cabbage or plums and a little "sugar" to be a smooth and well-groomed job. And as you were programmed, because it was not so random, but with programming. So at the hairdresser's, you showed up at the "oven" with your stuff, because that's what the magic pies were called, regardless of the filling.

First step

Thinking of the wonders of pies, I made a leek tart. That's what I love about food. It can take you through time, exactly where you want to go to relive moments of the story.

I prepared a dough of 200 grams of flour, 100 grams of butter 82% fat and 60 ml of cold water in which I dissolved 5 grams of salt. I sifted the flour, added the diced butter and with my fingers I crushed everything. Adding water and continuing the kneading process, until the entire amount of water has entered the dough universe. I gave it a ball shape, wrapped it in foil and put it in the fridge for 30 minutes. Enough time to prepare the filling. I started with a few slices of bacon, about 100 grams, which I cut into thin strips and fried in a non-stick pan. It is not necessary to use any kind of fat:

Step 2

After the bacon turned a reddish color, I took it out on a kitchen napkin, meant to absorb the excess fat. In the pan in which the bacon was fried, I hardened 500 grams of leeks, cut them into rounds. This was the way it used to be, no flavor was lost, the same pan witnessed many sacrifices on the altar of authentic gastronomy:

Step 3

After the leeks have softened, I added 100 ml of cooking cream, 30% fat, 3 whole eggs, salt, pepper and nutmeg to taste:

Step 4

The dough rested enough in the fridge, so I took it out and spread it out. With fond memories in my soul, I placed it in a round tray, letting the edges of the dough rise a little above its edges. I took a fork and played by punching the dough. Thus, making sure that my little oven will caress the dough with due respect:

Step 5

I poured the filling composition over the dough. Then I twisted the edges of the tart with my fingers and greased them with an egg yolk:

Step 6

I handed him the relay of the preheated oven at 180 degrees for the next 30 minutes. When the tart has acquired a beautiful reddish color, we can prepare the meal:


Prepare the perfect dough for pies, pies and pizza in just 4 steps

Team Bucătarul.eu I highly recommend this dough recipe, which is wonderful. Although it contains yeast, this dough does not have to leaven for hours, it kneads for a few minutes, it is very pleasant to the touch and elastic.

You will get a soft, porous and incredibly tasty dough that is refrigerated for half an hour. You can use this dough for both sweet and savory pies, pies, even pizza, you will get a non-traditional countertop, very fluffy and delicious.

ingredients

-1 teaspoon of quick-dissolving dry yeast (7-10 g)

Method of preparation

1. Dissolve the sugar and yeast in a glass of warm milk. Leave to ferment for 15 minutes until the foam appears.

2. Sift the flour into a bowl and add a pinch of salt. Add the butter at room temperature to the flour and rub the dough with your hands in small crumbs.

3. Pour the yeast into crumbs and knead the dough with your hands. At first it will look a bit liquid, but after a few seconds it will come off the walls of the bowl and will gather in a soft and elastic ball.

4. Wrap the dough in cling film and refrigerate for 30 minutes.


Cheese pies Leg-to-waist

:) Well, I've prepared more for you. The cheese pie was not in my plans, but I said that it doesn't hurt to make a virtual Christmas gift :)) I know that your first choice was the apple pie, but Poale-n brau seemed more interesting to me: D

It looks great. and what a craving you made me.
A nice evening!

Yes thank you very much for the virtual gift: D is interesting and looks super good !! I wouldn't mind if you sent me a portion via fan courier =)))

:)) Offf. and I thought you might be upset. : P

the pies came out nicely

Now looking at the pictures of the pies, I realize that it would have been good if I had cut a pie - to see what it looks like inside.

Hello, I just made these pies and they are very good, thanks for the recipe

With pleasure! I hope that the pie-in-the-waist pie recipe will be the first of many that will generate such comments)

Hello, I just started doing it and I wanted to ask you if it has something that I put instead of the yeast cube I put the sachet

Hi! It's nothing, it's still yeast. Good luck with that!

Hi. I'm sorry, but yesterday I made the pie and I wasn't happy with how it turned out. I think there is a mistake in the recipe: there is too much 1 glass of oil for 700 gr of flour. The dough is soaked in oil, not fluffy. I think 2-3 tablespoons would have been enough. Your photos are beautiful, but according to this recipe it doesn't turn out that way. I'm truly sorry.

That's exactly what I suffered with the dough soaked in oil! You didn't give us a good recipe because the dough in the pictures looks fluffy, a dough with a little oil. Sin!

Hi, I'm sorry and I hear that your legs didn't come out, but I don't think my recipe is responsible for the failure. There is no mistake in the recipe, I prepared the recipe a few times using a glass of oil and I am not the only one who prepared it. Maybe you used a very large glass, a normal glass around 200 ml.

There in the picture there can't be 700g of flour, just as two trays can't come out of 700g of flour. That's why some people have problems.

Finally, I should probably swear on the red that there are 700 g of flour to be believed. As I said in the recipe, I got exactly 25 Poale-n belu pies that I baked in two trays - it's inevitable that some will encounter problems, after all this is a recipe with dough based yeast, it's not really a child's play :)

Well, the recipe doesn't say 1 glass? what does that mean, that it has how many ml? . No no. you are definitely wrong. I know what these pies should be like because I ate them - but they didn't come out fluffy, but with a dark, oily dough. I'm not lying to you. What do you mean by a big glass? I used a normal glass, not like the one for beer.

The recipe says a glass, which should be about 200 ml. I can't go wrong, all the recipes on the blog are prepared and photographed by me, not copied cool from somewhere (as I still find my recipes or pictures copied / stolen on other sites). So what do you think, I do not contradict here with you - I post the recipes and their result can be seen in the pictures that accompany them. If you don't trust me and my recipes, the internet is full of blogs and culinary sites, so it's no tragedy.

A glass has 100-150 ml and a CUP has 200ml in the kitchen! Gentlemen from the pan, first learn the basics and then you will not misinform the population.

This with the misinformation of the population is a bit exaggerated and sounds funny :) The same with the one with learning the & quotbase & quot. but I refrain from commenting on them. But I find it interesting to see that you confirm to me that not even you, the person who wants to set me up, do not know exactly how much a glass should have in the kitchen: you say 100-150 ml. Well, if that's the case, then it means that it's a 50% margin, which is too much, so in no case can you talk about accuracy and informing the population. : D
If I knew there was something wrong with my lap pie recipe, then I probably wouldn't approve of negative comments like the two I just approved for you now and maybe everyone can read on the blog. I quote from the first one, a little above: "You didn't give us a good recipe because the dough in the pictures looks fluffy". I understand that no recipe will come out to you or others, but that doesn't automatically mean it's my fault. I'm not saying that I can never be wrong, I'm just saying that it's possible that it's your fault, the ingredients used, the oven. My interest is to write the recipes exactly as I did them, not to make fun of the people who try them. So I want the readers of my culinary blog to prepare the recipes, to be satisfied with the result obtained and to come back or even to recommend my blog.
I published the recipe for pie pies in my lap two and a half years ago, when I was still a beginner in this branch of culinary blogs. In the meantime, I realized that not everyone is good at cooking and I started to explain the recipes in as much detail as possible and to stop giving the ingredients in cups or glasses, just to avoid confusion or confusion. But cooking will never be an exact science.

The yeast cubes are both 25g and 47g (dr. Oetker) You did not specify in the recipe!

I want to do it too, but my question is: is Dobrogea good flour? that's the only reason he's here. thank you, katia

Yes, the flour is good. Find in the area (Constanta), I often use it. Choose the one with three zeros (000).

looks very nice. now I hope sami comes out too

I am waiting for you with the conclusions, until then I keep my fists.

Maybe it would be more appropriate to say exactly the weight of water and oil (I use the electronic scale to determine the quantities) as well as the baking temperature.
Do I understand that from the fourth egg only the yolk is used for anointing?
Thanks.
PS. All your recipes are amazing

Yes, Stefania. From the fourth egg we use only the yolk, but I thought there was no point in writing in the list of ingredients three eggs and a yolk, it seems to sound a bit crazy :)
I never rely 100% on recipes that involve kneading and baking. This is because the flour found in our trade is quite varied, and each oven bakes in its own way, even if we are talking about the electric ones. I would like to say that cooking is an exact science, but, unfortunately, it is not like that and we have to rely quite a lot on our senses (I see and touch in this case).
I see that I also have a PS. Now I noticed that above, talking about flour, I ate a & quoti & quot from & quotfiind & quot :)

I did the & quotes in the waist & quot and they came out great.
Speaking of oil, which I wrote in the previous post, I weighed the necessary oil, and at the same volume of water (200 ml / 200 gr) resulted a quantity of 180 gr oil

Stefania, I think you get a little complicated by weighing all the ingredients of a recipe. That's exactly what my mother does. I often put & quotla eyes & quot, I don't even measure with my glass or teaspoon. Obviously, sometimes I fail :)) but I save a lot of time. However, the important thing is that your recipe came out.

Perfectly agree with you. I also use the & quotochiometer & quot, but that's in the recipes I've made many times. For the ones I want to try, I prefer to know the exact quantities. And I think this is true for everyone who wants to try something new, not just me. to invest time and money in something you are not sure will come out as you expect (due to the wrong weight of an ingredient), I do not know if it's worth it.

And I agree with you, you can't always use the & quotochiometer & quot. I was saying that you complicate yourself by referring only to the fact that you also weigh liquids.

As I said, rather than miss a recipe because of a wrong weight, I'd better "complicate" weighing the ingredients.
In other words, I want to try to make, with the same dough, a roll type pie with sweet and salty cheese, in equal proportions. will it come out? I guess so. I will try and come back with the answer.

I've never tried, but I don't see why it wouldn't work out. For any eventuality, I wish you luck! :)

As I was saying, I made the "rolled" pie, using the same dough and it came out very well, the filling being made with 50% cow's cheese and 50% bellows cheese.

You should have given it a more sympathetic name. I will remember it as Stefania Pie :)

Thank you for your kindness.
Aren't you excited about some Easter news?

You have nothing to do, Stefania. Kindness is part of my duties as a culinary blogger :) I will try to come up with news, but at the moment I am a bit busy with switching to the new .ro domain

very tasty. all the best.

I hope you don't just stop at the lap.

Hi,
I tried this recipe twice and each time my cheeses turned out very good.
Thank you for sharing the recipes with us!

With pleasure, Ionela! I expect you to try as many recipes on the blog and, why not, even improve them.

thanks for the recipe. what I didn't like about them is that they are very good and kind of settle on my belly, because I can't help but eat.

With pleasure! That's it, nothing is perfect. It's like Mark Twain said that everything good in life is illegal, immoral or fattening :))

Congratulations, this is an excellent recipe. I also added baking powder and dementia came out. I like to try new recipes so I will try all your recipes. bravo I like that men sit in the pan. sometimes!

You took safety measures as climbers, you put the baking powder in the event that the yeast does not work :)) Tell me when you finish all the recipes, to know how to post new ones: P

I did are exactly as in the pictures. but I think that if I put more in the tray, they would come out as high as I expected. Finally, I added a little more yogurt and sour cream at 20 g and the dough is super tender. Too bad I can't send the picture :) thanks for the recipe. (cat)

You're right, Katia, the pies may have grown a little if you crammed them into the tray. It would be a variant to send images, give me a sign on fb.

Hi!
Right now I'm done making these pies and they turned out gorgeous! Even though I'm not a kitchen specialist at all. I was never and I didn't want to be, that was until my little one was born, then I was somewhat forced :)). I can tell you that I made many of your recipes and they all turned out wonderful. Thank you for your help! :)

Hi, Monica! I don't think you have to thank me, but your little one. He is the one who determined you to start cooking, I was just the right culinary man / blog in the right place :) All these successes may make you cook for pleasure, not just out of obligation. That's if they haven't already done it to you. : D

Yes! The pleasure came too, especially when the dwarf sits next to me on the desk and tastes everything. thank you I have to thank you because your recipes are really good. I tried hard enough to get to you, believe me :))

By the way. right now I'm waiting for the dough to rise in my lap: D. I have been bringing back amines since I was a child, as my aunt from Moldova used to make bellows with bellows cheese. They were . without words. The nonsense is that you can't find calumea bellows cheese anymore. Hell he knows what I'm doing to her, but she tastes horrible. Long talk, human poverty, I'm going to make pies

:)) Poverty or not, but look, your legs have grown as you stretched here to talk to me. If it looked a bit like those of the Moldavian aunt, it would be perfect.

Monica, maybe it's better that you discovered me later, it means that now you really know what to ask from a culinary blog :) And now that your expectations are high, I know that you will not return to the others: P Today I am not modest at all!

Hahaha! you have every right to have days like this when you are so good at something! There are enough days when he comes. our name is Karma, and it reminds you not to be arrogant. By the way, this time we are looking forward to increasing the salt dough. Then we make the saltines in the form of stars, dogs, ratzushte, hearts s.a.m.d. It's like they taste better :))

I can't be serious all the time, I'm still fooling myself in the comments of the recipes :) I think that the salads seem to taste better like that, probably because you remember how much you worked on them to give them the respective shapes :))

wow! :) finally a recipe for pies easily explained and for one like me who, being Italian, does not know Romanian / Moldovan cooking, but loves it. thanks.

With pleasure, Daniela! If you are not sure that you understand something well, don't hesitate to ask me - I just hope to be able to answer you in due time :) Maybe I can make you like the Dobrogean recipes (I'm from Constanta), so I have to be little patriot :)

I don't know because I haven't made them yet, but after the recipe and after the pictures I think they will be very tasty. I can't wait to try the recipe. Good luck. Kiss you.

I'm not always prompt in my answers, but this time I see that I was on stage. Maybe because I saw that it was about kissing :) So I wish you good luck and I hope that your legs come out exactly as the images of the recipe promise.

Do I have a chance to get out first? I mean, it's the first time I make pies and make them for a specific occasion. and I wouldn't want to have unpleasant surprises. :(.

You have a chance to get your feet out of the waist first, but it is preferable to have kneaded a dough before. Surprises can appear at any time when it comes to the kitchen, sometimes even in the case of recipes that we consider to be master.

I have them in the oven, they have grown very nicely and smell great! Thanks for the recipe!

With pleasure, I hope you liked the taste :)

R, good to find this year too! I, because I am a good friend with a utensil dear to me from my kitchen, I will ask her to knead / leaven my dough: d :)), I hope she comes out with the ingredients listed above, what do you say?
I hug you for the beginning of the year!

Diana, I haven't tied my friends with that tool yet, so it's hard for me to give my opinion :)) Satisfied or not with the result, you should know that I won't give you the hug back: D

Thank you for the recipe! I live in the States and I haven't eaten since I was at home (Botosani). I want to try to make it but I didn't find cow's cheese here. I wonder what sweet cheese I could replace?

With pleasure, Lola. It is not mandatory to use a cow's cheese at Poalele-n brau, it is important that the cheese is sweet (not salty). In other words, you can even use a solid cheese - put it on the small grater and, if you notice that it is still needed, add another egg. Good luck with that! P.S. You can talk to me out loud, you're just used to talking like that in the States)

They are very good, I just made them, they grew very nice. I tried other recipes for these pies, but they never came out until now. Thanks for the recipe

With pleasure, I'm glad you found the right recipe and that's how your pies finally came out.

I tried the recipe today, it didn't work out: ((
About 15 g of flour came out of about 800 g, which I did not manage in any way to stick to the tops, so that the packages came out like that. They just don't stick! Finally, I smeared them with egg, put them in the oven: disaster! They unfolded and widened, the filling poured into the tray, finally joined with each other, and a kind of coca pudding came out, inedible.

I also made recipes from your site, with food (they came out very good), from the sweets category I made burnt sugar cream that comes out good, but with this recipe I hit the bar :(

Not being there to see if you followed exactly the instructions of the recipe (sometimes we all miss something) and not seeing the consistency of the pie dough, it's a bit hard for me to tell you where you went wrong :) I can only give my opinion.
I think you may not have allowed the dough to rise long enough (I wrote in the recipe that it should double in volume). The dough is hard before you let it rise, but then it will become fluffier and more "quotient" - so it should have stuck, especially if you pressed it a little with your finger (as I suggested in the recipe). Maybe the yeast used didn't do its job as expected.
I think your mistake - if we can call it that - is the fact that, seeing that they are not glued, you still put your feet in the oven without taking any action. I think I would have forced them to stay closed using a toothpick :)
It is inevitable that sometimes we will fail with certain recipes, especially in the case of those that involve leavened dough (especially if we have no experience in preparing them). It is important not to be overwhelmed by failure and to try again.

Aluatul a crescut, dar nu si-a dublat volumul (poate drojdia o fi fost de vina), apoi a iesit cam uleios.
M-am straduit sa le lipesc la colturi, ba chiar mi-a trecut prin minte sa le prind cu o scobitoare, dar cineva a venit cu ideea ca scobitoarea o sa ia foc ! (si l-am crezut. )
In fine, saptamana viitoare vreau sa incerc inca odata, o sa schimb drojdia, sa vedem ce iese.
Te tin la curent, si felicitari pentru situl atât de frumos !

Buna, ma bucur si eu ca nu te-ai lasat pagubasa :)
Saptamana viitoare cauta sa cumperi o marca de drojdie cunoscuta si verifica-i termenul de valabilitate. De exemplu, eu am avut probleme cu o drojdie care mai avea doua zile pana cand expira.
Apoi, incearca sa framanti cat mai bine aluatul poalelor in brau. Daca observi ca acesta iese ca data trecuta (cam uleios), atunci mai adauga faina (nu este nicio problema daca pui mai multa, nu trebuie sa fie fix 700 g - importanta e consistenta aluatului).
Amuzanta ideea cu "incendiul" provocat de scobitori :)) Insa nu e chiar de ras, nimeni nu le stie pe toate si mai bine "safe than sorry".
Iti tin pumnii!

Buna!Am incercat si eu aceasta reteta,pot sa spun ca mi-a iesit super buna si spun asta pentru ca fiul meu,care este foarte pretentios la mancare,o adevarata problema i-au placut la nebunie.Au iesit pufoase,ce mai, foarte bune ,si sa stiti ca am respectat intocmai cantitatea recomandata de dumneavoastra.Multumesc frumos!

Buna si cu placere! :) Poti sa-mi zici Robert, toata lumea vorbeste la pertu pe aici. E linistitor sa aud ca totul a mers "ca uns" si ca poalele-n brau sunt pe placul noii generatii de gurmanzi. E clar, cel mic stie sa recunoasca o reteta buna :D

Buna seara. As putea inlocui apa cu lapte? Influenteaza textura aluatului? Thanks. Geanina.

Buna seara, Geanina. Da, poti inlocui apa cu lapte fara ca aceasta modificare a retetei sa influenteze intr-un fel negativ textura aluatului. Din contra, folosind lapte in locul apei, ar trebui sa obtii niste poale-n brau o idee mai gustoase - dar banuiesc ca si tu te gandeai la acelasi lucru, din moment ce m-ai intrebat asta :)

Hi! Am facut aseara pt prima data. nu au iesit asa frumoase ca cele din pozele tale, dar la gust sunt super :) Oricum sunt f multumita avand in vedere ca e prima data cand fac ceva de genul asta. Mersi muuult de reteta! :) Mai luasem multe idei super de pe site-ul tau dar de data asta chiar ma simt nevoita sa iti multumesc pt o reteta atat de simpla, dar totodata atat de buna! :)

Cu multa placere! Desi maritam pe deplin multumirile tale daca obtineai niste poale-n brau care sa si arate exact ca ale mele :) Oricum, prima data este cel mai greu, data viitoare cand vei face reteta deja vei sti sa "evaluezi" consistenta aluatului, grosimea foii. Te astept sa iei cat mai multe idei de pe site si sa te bucuri de succesul retetelor fara sa te simti datoare sa-mi mai multumesti - considera ca deja "datoria" a fost platita cu varf si indesat astazi :)

Buna Robert, am facut si eu placinta pentru prima data astazi, si a iesit foarte buna. Chiar m-am laudat cu o poza pe facebook :) care a primit multe like-uri. Eu locuiesc in Italia, asa ca nu am unde sa gasesc branza de vaci, dar am folosit ricotta, la care eu am mai adaugat si esenta de vanilie si portocala ( a iesit mai aromat). Deja sunt 2 prietene care mi-au cerut reteta, asa ca le-am directionat spre site-ul tau :) Felicitari pentru site!
Monica

Buna Monica, iti multumesc pentru felicitari si pentru cele doua prietene directionate spre site-ul meu :) Cred ca ar trebui sa ma laud si eu cu placintele pe facebook, nu stiu daca am facut-o deja - am impresia ca inca nu lansasem pagina pe facebook atunci cand am facut poalele-n brau. Ma gandesc ca trebuie totusi sa se gaseasca pe undeva branza de vaca si in Italia, oricum e bine ca nu te temi sa improvizezi in bucatarie. Si, judecand dupa numarul de like-uri primite de placinte, se pare ca o faci cu succes )

Placinta a iesit fff gustoasa, dar intradevar cantitatea de ulei e mult prea mare, aluatul nu a crescut cum trebuia si a fost ff uleios.

Nu stiu daca poti zice "intradevar cantitatea de ulei e mult prea mare". Daca tie aluatul poalelor in brau ti-au iesit uleios si n-a crescut, asta nu inseamna ca uleiul dinr reteta este de vina. Din pacate, n-am timp acum sa recitesc toate cele 77 comentarii, insa imi amintesc ca a mai zis cineva acelasi lucru - insa cu siguranta sunt alte cateva zeci de persoane carora poalele-n brau le-au iesit fara probleme (adica nu mi-au iesit doar mie, dintr-o pura intamplare). Deci daca sa zicem ca scorul ar fi doar 10-2 la corect-gresit, atunci nu inseamna ca reteta n-are saraca nico vina.
Nu vreau sa te supar, insa eu zic sa cauti altundeva vinovatul: verifica drojdia folosita, chiar si faina. Hai sa zicem ca au iesit foarte uleioae, insa daca aluatul placintelor n-a crescut, atunci nu vad cum ar putea sa aiba si in cazul asta vreo vina uleiul.
Sper sa nu renunti la reteta si sa-i mai dai o sansa.

Buna, puteti sa imi spuneti ce ulei ati folosit? Thanks

Buna, am folosit la placinte un ulei obisnuit, nimic deosebit.

Am citit comentariile la reteta si cred ca data viitoare, pentru a evita astfel de confuzii legate de cantitatea de ulei sau altele, ar trebui sa scrieti cantitatea in grame/ml. Stiu ca sunteti un bucatar experimentat si puneti ochiometric, fiindca EXPERIENTA v- a invatat. Aici la dvs.intra si incepatori, care nu stiu sa aprecieze cantitatile, nu stiu sa ajusteze, sa mai puna ba un pic de faina, ba un pic de apa etc. Asa ca atunci cand se uita la aluat, idiferent cum iese, ba tare, ba moale, ei cred ca asa trebuie sa iasa si se asteapta la placinte ca in poza, fiindca ei au facut ca in reteta. Ma intelegeti? Sa spuneti o cana e foarte vag. Variaza de la casa la casa. intre 200 si 333, asta fiind sa spunem o medie, caci au oamenii cani si mai mici decat 200 si mai mari de 333. Deci, nu e vina lor ca folosesc canile care le au in casa, presupunand ca e la fel cu a dvs. Si dvs.ati presupus pana la urma ca aveti cani ca ei, nu? Mediu nu mai inseamna standard in ziua de astazi. La fel si cu temperatura cuptorului, de exemplu. Scrieti mediu, ceea ce inseamna 180 de grade pentru unii, pentru altii 200. Unii au cuptor electric, altii pe gaz. Acum, daca punem la 180 de grade, asteptam mai mult de 30 de minute, cam 50. E o diferenta, caci un incepator scoate tava dupa 30 de minute si asteapta sa fie coapte. Bineinteles, vorbesc de cazuri extreme, ca sa ma fac inteleasa. Bineinteles ca cei care se plang aici, pot intra pe alte bloguri. Dar ei au avut incredere in dvs., nu e cinstit sa ii trimiteti in alta parte. Normal ca sunt furiosi. Ei, incepatorii, nepriceputii, au facut EXACT ce scrie acolo. Si nu le- a iesit. Cei experimentati stiu ca o cana de ulei, asa cum ati precizat, e prea mult, ca in loc de cantitatea asta de ulei, pot improviza si cu un pic de iaurt, ca la 700 g de faina, merge mai bine un plic si jumatate de drojdie uscata, ca branza nu trebuie sa fie apoasa si alte multe asemenea "surprize" ce apar in timpul prepararii. Deci, cei carora le- a iesit reteta, nu au facut exact ce scrie acolo, ci au luat- o ca o sugestie sa zicem, reusita sta printre randuri ( experienta). Cu respect, Diana

Ar fi mult de discutat pe tema asta. Atunci cand am inceput acest blog culinar, recunosc ca modul meu de a explica retetele era altul, adica nu era atat de detaliat ca acum. Intre timp, mi-am dat seama ca foarte multi incepatori se incumeta sa prepare astfel de retete (adica retete care necesita un pic de experienta in bucatarie) si am inceput sa le explic exact asa cum le percep eu (evident, nici acum nu e toata lumea multumita, cei priceputi la gatit imi reproseaza ca prea "bat campii" cu detalii la mintea cocosului). Probabil voi rescrie reteta, voi explica cu lux de amanunte modul de preparare si voi da cantitati cat mai exacte, insa nici asa reusita nu e garantata 100% - nu doar incepatorii, ci chiar si marii bucatari o mai dau cateodata in bara cu vreo reteta pe care au facut-o de nenumarate ori, e ceva normal. nu mi se pare normal sa devenim "furiosi" doar pentru atata lucru. Nimeni nu garanteaza nimic in bucatarie, iar gatitul nu este o stiinta exacta - nu inseamna ca succesul e garantat daca facem EXACT ceea ce scrie intr-o reteta.



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