I prefer to make pies with sweet and floating fillings in the oven. And I sculpt them with a double bottom. And I mold them in large quantities almost with one hand.
Now I'll tell you how it's done. But first, the stuffing.
I peel and core the apples and rub them on coarse grater. I put a few pieces in the bottom of the saucepan. butter. For 5 apples - about 50 grams of butter. I put it on the stove, and as soon as the butter begins to melt, I add apples. Sprinkle with sugar (2 tablespoons). And keep stirring constantly. Until all the liquid ( Apple juice) will evaporate, and the filling will become dense, without liquid. It takes five minutes in total.
You can add a little cinnamon to the finished filling. And you can increase the amount of sugar immediately and add a little lemon juice at the beginning.
I make dough for piesin a safe way . It was for these pies that I made it a little cooler - in a ratio of 1 to 2 (two kilograms of flour per liter of water).
When the dough came up, I put it on the table and divided it into equal amount pieces. (I have 90 pieces of three kilograms of dough, but don’t be guided by me, I always industrial scale) .
I roll out the dough into a cake. I immediately roll out the number of pies for one baking sheet. The rest of the dough, so as not to dry, I cover with a film.
##
I spread the stuffing.
And I start making pies.
I fold in half.
I press the dough with my hand in a semicircle, slightly squeezing the filling.
See from the back.
And then I just turn the pie to the side, and the bend is from below (the bottom of the pie).
It turns out such an oblong bar.
I slap it a little with my palm to expand the shape of the pie.
And transfer to a baking sheet.
I just pinch the edges of the pies with my fingers. Like this.
The bottom of the pies is not even double, but triple. But in fact, it is not at all as thick as it might seem. But the filling does not leak.
Here, for the sake of an example, I made two pies with regular jam.
And put them separately. To back up your words.
I give proofing pies - 25-30 minutes.
Brush with beaten egg before putting in the oven.
I bake for 10 minutes at a temperature of 200 degrees.
Here are the jam pies. Didn't leak.
But all the rest - also did not leak anywhere sweet filling.
On the other hand, they look like this.
This method is suitable not only for sweet pies. It is very convenient when you need to quickly stick a lot of pies. Because the process of sculpting is very fast. With one hand they rolled it up, pressed it, turned it over, flattened it, put it on a baking sheet, pinched the corners.
And if you get used to doing it with both hands, then it’s scary to think what unthinkable scales of production can be achieved. (kidding)
2. Tips from the internet:
Culinary tricks for fruit fillings.
So that the filling does not leak out of the jam.
To fruit pie did not get wet from the filling.
Wet fillings: jam, jam, fresh fruits often create problems for beginners in the kitchen: the filling flows out of the jam, the fruit cake from excess juice becomes wet and looks unbaked.
The simplest solution is to put less stuffing. Not everyone will like it, it tastes better when there are a lot of toppings. In addition, if the fruit is very juicy, the cake will get wet from a small amount of filling.
Another solution is to thicken the filling with a product that absorbs moisture. It is desirable that this product does not impose its taste.
There can be no exact recipe for the amount of filler, because the jam used for the filling can be of different thickness, and the quality of filler products today varies from manufacturer to manufacturer.
Usually housewives find their method empirically.
To prevent the filling from leaking out of jam, jam or jam do this:
Boil the jam in advance, add to it semolina. On average, 1 teaspoon or 1 tablespoon (depending on the thickness of the jam or jam) per glass of jam. Cool, the jam will thicken and will not flow out;
Add berry or jam powder to jam or jam. fruit jelly- 1 tablespoon per glass of jam;
Add wheat or cornmeal or cereals about 1 tablespoon per glass of jam or jam;
Add corn or potato starch, you can pre-boil jam with starch. Which starch is best? Today, many write that corn is less felt, but it depends on the manufacturer. The same can be said about the amount of starch;
Add to jam breadcrumbs, better if you cook them yourself from a very good white bun;
Add ground biscuits to the jam (crush with a rolling pin on a cutting board), preferably a cracker with a neutral taste, without flavoring fillers and not salty;
Specially for baking, cook very thick jam with the help of natural gelling agents: pectin, Quittin, gelfix, confiture.
P.s. By the way, it is with such jam or marmalade that you can very easily and quickly prepare a fruit biscuit roll:
Bake thin biscuit cake rectangular shape, roll it up with baking paper,
Then, when it cools down, carefully unfold and spread with jam or homemade marmalade, roll up (without paper),
Put in a plastic bag, refrigerate for 1 hour;
You can make the following filling: stir the jam well, beat with a fork, add to it whipped into a thick foam egg whites.
To prevent the pie with fruit filling from excess juice from being too wet, you can do this:
Put the filling from fruits or berries on the rolled out dough, sprinkle the filling with oatmeal flour (grind the flakes in advance with a blender), for example: 1-2 tablespoons for 4-5 medium-sized apples. You can not grind cereal;
P.s. Whole grain oat flakes do a great job with the problem and don't affect the taste. I use German, we have been selling them everywhere for a long time.
Sprinkle the rolled dough with starch or gelatin or ground breadcrumbs, you can also use neutral cookies, put fruit filling on top. If the filling layer is high, sprinkle more on top;
P.s. I'm used to apple filling from the Golden variety, sprinkle only on top.
Cut apricots, plums, small apples and pears into halves, remove pits, core, spread in one layer with the skin down, sprinkle with sugar, almond petals, ground breadcrumbs on top. It is possible to add washed but not soaked raisins or dried apricots to fruits to absorb moisture, but not dry as a stone;
Large apples and pears can be cut into slices and put skin side down as in the recipe. apple tart in German;
Rinse fresh cherries, let drain, sprinkle with sugar, stand for half an hour or an hour, so that it starts up the juice, drain the juice. Put the cherry on the dough, sprinkle with starch on top;
Prepare stuffing from baked apples without skin;
Pre-boil the fruit for a short time;
If you add small pieces of fruit to the dough (instead of raisins): apricots, apples, pears, etc., they must first be rolled in flour.
And yet, in order not to tear off burnt jam or dried fruit juice, for baking with wet fillings - always use baking paper.
I, too, used to always have jam from pies, until I spied how my friend adds a couple of tablespoons of flour to jam or jam for filling. I now do just that. Since then - no problems.
And I pinch the dough by dipping my hands in flour and put it with the pinch down.
How to pinch the edges of puff pastry so that the filling does not leak out. I have a little secret - after I connect the edges with my hands, I go through them with a fork (cloves), the fork must be held perpendicular to the pinched edge of the dough, and the filling does not flow in this case.
3. Patties with jam. How to roll and pinch pies so that the filling does not leak
The edges of the cake should be rolled out thinner than the middle, where the filling will be. Lubricate the edges of the cake with protein, and pinch with dry fingers dusted with flour.
4. Pies with "Divine filling" from Alla Budnitskaya
2 years ago
What is more important - dough or filling? Let's do without controversy, but at the same time we will learn how to prepare such amazing fillings that no one will doubt the correct answer to this question!
Do you think pies are tasty, but corny? Do you think there is nowhere to turn around in this case? Do you think that you have mastered a couple of recipes and completed a minimum personal task? You are wrong many times! Pies are art. You can cook pies for a month - and not repeat yourself, do not fall into monotony, do not slide down to .... Don't believe? But in vain! Look, here's a topic for you - stuffing for pies: 15 sweets and the same amount savory fillings- already, consider, the plan for the next 30 days is ready. And if you also include in it different types dough ... In general, pie heaven is guaranteed to you!
15 savory pie fillings
1. Mushrooms
Simple champignons, royal white, playful mushrooms, simple chanterelles - by and large, almost all mushrooms are suitable for being hidden in pies. The most important point - you need to understand that before wrapping the mushrooms in the dough, they must already go through the full heat treatment(with the exception, of course, of those species that can be eaten raw).
And yes, mushrooms without onions are boring - don't forget that. In addition, you can mix them with potatoes, eggs, beans, meat.
2. Meat, sausage, ham, boiled pork
If you just stuff the meat into the dough, delicious pies you are unlikely to succeed, no matter how expensive the original product was. But if you mix it with cheese or fried onions, eggs and herbs, add bell pepper or some cauliflower, it will come out great!
Meat is satisfying, but, as a rule, quite dry, so it is necessary to dilute it with something juicy and neutral. boiled beef and lots and lots of fried onions - classic stuffing for pies. Chicken fillet and cheese with herbs - almost the same classic. In general, it is quite possible to mix any kind of meat with any vegetable-cheese, and it will be great. The main thing is not to be afraid of experiments.
Do not forget that, among other things, meat (as well as boiled pork, ham or sausage) in the filling for pies goes well with mushrooms, beans, potatoes, cereals.
3 eggs
Most common hard-boiled eggs can be diced and mixed with fried eggs. onions, salt and pepper. Nothing superfluous, but how delicious it turns out! Surprisingly, such a filling for pies subtly smacks of mushrooms.
Eggs go great with green onions and rice. They can be mixed with a small amount of bacon, meat, fish, vegetables, greens.
4. Leaver
Who doesn't love liver pies? Everyone loves pies with liver! Yes, sometimes there is a dismissive attitude towards this filling, however, most often it is due only to the fact that under industrial conditions the liver comes out of poor quality and suspicious composition. However, if everything is done at home, carefully and with pleasure, if the kidneys, heart, lungs, liver are well washed and thoroughly cleaned, the filling will be amazing.
And do not be greedy - add lots and lots of fried onions: it will be juicy and fragrant!
5. Potato
Boiled potatoes, mashed, mixed with cracklings, onions, peppers, tender and fragrant - in general, the number one filling for pies! Baking with such a center turns out to be tender, soft, does not get stale for a long time and remains very tasty until the last day.
It is worth noting that if you want to diversify this filling, you can add mushrooms, meat, liver, cheese, broccoli to mashed potatoes.
6. Braised cabbage
Plain White cabbage great in pies! Cut into thin strips, fry and stew, salt and add pepper. Actually, science is not complicated. If you want a more interesting option, try adding to the filling tomato paste, fried onions or carrots, a little finely chopped prunes.
For a more luxurious option, prepare stewed cabbage with fried bacon, smoked sausages or ham.
7. Sauerkraut
Sauerkraut is often looked down upon as a rustic product, and in vain! After washing it and stewing it in vegetable oil, mix the mass with a boiled egg and lingonberries - you have an unrealistically fragrant, interesting in taste, amazing filling, non-standard, original and healthy.
Pies with sauerkraut- certainly not an elegant dish haute cuisine, however, simple food often turns out to be many times tastier than any restaurant delights, do not forget this. And don't forget the sauerkraut!
8. Fish
No, no, we are not talking about salmon with trout, although, of course, they are also wonderful in pies. Let's take a completely budgetary hake or a slightly fatter mackerel, boil it and sort it into “spare parts” - separately bones, separately fillets. Mix the resulting meat with lightly fried onions, add salt and pepper to taste, season with sour cream or heavy cream- and that's it, you can sculpt pies!
Hard-boiled eggs, dill, parsley and green onions, a couple of spoons of rice and spinach, mushrooms or potatoes do not interfere at all, you know.
9. Canned fish
No in freezer a couple of fish, and pies with fish filling I want to? It doesn't matter, take out the canned food from the pantry, drain the oil, mix the sardine sardine with a boiled egg and fried onions and get an excellent filling. Budget, but still worth it.
10. Peas
Everything is simple - dense pea mash inside, garlic sauce outside. Nothing complicated, not a single expensive product, but what an unrealistically beautiful and incredibly wonderful result!
11. Greens, spinach
Of course, if you are a special lover of various herbs, just chop the greens, spinach, sorrel, pour over with boiling water and, mixing everything with a couple of spoons vegetable oil and salt, put into the dough.
However, you can go the other way. The same herbs and in the same huge quantities can be combined with a small amount boiled eggs or cottage cheese - it will turn out unusually tasty. And useful.
12. Cheese
Perhaps cheese by itself is not the best filling for pies, however, combine it with other ingredients and the result will be breathtaking. Most great option- mix it with caramelized onions, and, as a basis, it is not necessary to take high-quality Russian or expensive cheddar, ordinary processed cheese is quite suitable.
In addition to onions, cheese is combined with eggs, ham, sausage, herbs. It can be added to meat, fish, vegetables, but if you are set to predominantly cheese filling, limit yourself to eggs, herbs, onions. Oh yes, add black pepper - it fits perfectly into the company.
13. Rice
Not, of course, not alone - rice in itself is quite boring and banal. But if you add finely chopped green onions to it, and cut a couple of chicken eggs with an orange rustic yolk, and sprinkle the whole thing with black fragrant pepper…. this is the stuffing! Filling for all toppings!
Eggs can be substituted or added if desired. boiled meat, liver, canned fish.
14. Beans
Yes, beans are a great filling for pies. If by itself this product seems heavy and uninteresting to you, try mixing it with mashed potatoes, fried onions and carrots, mushrooms, meat.
By the way, very unexpected, but very interesting option- sweet filling of beans and poppy seeds. Now we are not talking about this, but you put a tick in your mind.
15. Buckwheat
Wow, that's completely unconventional. But very, very tasty! Buckwheat porridge you need to mix with finely chopped, hard-boiled eggs, season with a spoonful of vegetable oil, season with salt, pepper and herbs. Great option pie toppings!
In the presence of time-desire, eggs are easily replaced with boiled and minced liver (oh, how fragrant!) or meat (wow, how satisfying!).
And by the way, here's another unexpected component for you - pickle(highly desirable - barrel). Not with meat-liver, but with an egg - amazingly tasty! You will be dumbfounded.
15 sweet toppings for pies
1. Curd
One of the most common pie fillings. Curd attached ready-made pastries softness - it gives the dough its own moisture, due to which the products are especially tender and tasty.
Cottage cheese goes well with raisins, small pieces of apples, it is wonderful with cinnamon and vanilla. Do not forget that for the best result, the fermented milk mass should be mixed with chicken egg or yolk - so the filling will be whole and will not get enough sleep from the pie.
2. Jam, jam, jam
It only at first glance seems that hiding the jam in a pie is a matter of a couple of movements. In fact, the preparation of such products requires a certain skill and skill. Given that the consistency of jams and jams is usually thinner than standard fillings, it is necessary to additionally thicken the sweet fruit and berry mass. To do this, you can take crackers or nuts. If you don’t want to “darken” the taste of jam with additional flavors, mix the filling with starch - it will thicken it during heat treatment, however, you will have to tinker with shaping to keep the jam in the dough.
If the filling is completely liquid, first drain the syrup from it. Starch can be replaced with gelatin dissolved in water.
3. Fresh apples
Oh, how pies with apple filling smell! It seems that there is no more beautiful aroma than the thick smell of antonovka, stretching like a viscous train around the apartment ...
You can put a large piece of an apple in the pies, you can cut the fruit into cubes. It is worth adding a little sugar to the filling - as a rule, even sweet varieties give sourness after heat treatment, so additional sweetness does not hurt. Let's not forget that due to a large number iron apples darken quickly - if you are not satisfied with such anti-aesthetics, sprinkle the finished filling with lemon juice.
To diversify the standard apple filling, you can add cinnamon, a little grated chocolate, nuts, poppy seeds, raisins, orange or lemon zest. In addition, apples go well with pumpkin, pears, cherries, blueberries, currants, apricots. Absolutely not familiar to us, but a very interesting and worthwhile option - apples with ginger. Fans of experiments can try mixing apples with grated carrots.
4. Currant
The currant itself inside the pies is, of course, delicious, however, this berry is best revealed in the company of chocolate. Black beads should be washed and dried, and then mixed with finely chopped chocolate, adding a little sugar if desired. beautiful juicy stuffing fresh, summery and sophisticated.
A special “highlight” is to add a finely chopped mint leaf to the filling for pies with currants. Amazing!
3. Strawberry
In the process of baking or frying pies, strawberries will give a lot of juice, so before you hide the berries in the dough, be sure to mix them with starch. For the same reason, it is worth choosing small strawberries, and not cutting large berries into pieces.
Strawberries are very pleasant with cottage cheese, rhubarb, chocolate chips, cherry, raspberry.
5. Raisins, dried apricots, prunes and other dried fruits
Luxurious, believe me! It turns out a kind of candy in the dough - sweet, amazing, colorful.
Dried apricots, raisins, prunes, dates, dried cherries, dry cranberries and other berries and fruits must be scalded with boiling water and dried, after which they can be ground into minced meat using a meat grinder or a bender, or finely chopped by hand. As a result, you will get a plastic mass that can be molded into balls and easily wrapped in dough.
If desired, you can add coconut flakes, orange or lemon zest to the dried fruit filling, fresh apple, nuts.
6. Nuts
Come on, inspect the pantry lockers - there must have been some nuts lying around. Got walnuts? Great. Got some hazelnuts? Great. Did you get almonds from the bins? Generally great. All this wealth is sent to the blender bowl, pour hot and thick sugar syrup and get an excellent filling for pies. However, with one "but".
The nut mass itself is, of course, unusually tasty and rich, however, it is rather heavy and dense. To make the filling more tender, nuts can be mixed with raisins or dried apricots. Such a mass goes well with cottage cheese, grated apple, whipped proteins, honey. Besides, nut filling for pies can be flavored with bright tasting alcohol, lemon zest, cinnamon.
7. Poppy
Poppy filling for pies is a luxury, not otherwise! Boil the beautiful blue-black seeds in a small amount of milk, and then pass through a meat grinder several times. Add sugar to taste - ready, you can sculpt pies.
Poppy filling goes well with chopped nuts, raisins, dried apricots. Moreover, it can be combined with curd filling, apple, walnut.
8. Bananas
A completely non-standard option, not familiar to our latitudes, nevertheless, it has the right, if not for a full-fledged existence, then at least for periodic guests in your home.
It is characteristic that after baking, sweet and often even sugary bananas acquire a stable sour bite, so this should be taken into account. Obviously, the simple solution is to add sugar to the filling, however, in this case better to use sweet yeast dough, moreover, it is worth rolling it out thinner.
To prepare the filling, bananas need to be peeled, cut lengthwise into plates, and then chopped into cubes. You can sprinkle them if you wish. vanilla sugar or mixed with natural vanilla.
Pies with bananas are best served warm - after cooling, the sour taste intensifies, and the filling darkens.
9. Cherry
Cherry is one of classic options pie fillings. With this berry they come out very bright in taste, fragrant pastries. To prevent the juice from flowing out of the products, starch must be added to the filling.
Cherries should be washed and pitted. Sprinkle with a small amount of sugar mixed with starch (for a pound of berries you need to take 70-80 g of sugar and 1 full tablespoon of starch (15 g).
When forming pies, special attention should be paid to carefully fastening the edges of the dough - during heat treatment, cherries release a lot of juice, which strives to run out.
10. Pears
Pears are rarely used as a filling for pies - and completely in vain! Fragrant, tender, delicious, magical - these are the few words that characterize this option.
The recipe is simple - clean, remove the core, cut into pieces. Pear pairs perfectly with vanilla. A very, very worthy option is a pear with coffee (ground, a little, just for flavor). Nuts, poppy, coconut flakes will help you further diversify the pear filling.
11. Plums
Very autumn stuff! Pies with plums smell of the last warmth, October tartness and caress of rare sunlight.
To prepare the filling, select dense fruits, scald them with boiling water, remove the peel, remove the stone and cut into small pieces. Be sure to add some cinnamon and sugar to the plums.
12. Custard
Gentle, affectionate, velvety - it's about custard pies! There are no special secrets, take as a basis any recipe according to which you cook this miracle, just cook it in a thicker version than usual - solely for the convenience of forming pies. If you don't want to make the custard taste simpler (because of the extra flour or starch), you can boil a regular custard and then freeze it in ice molds: such cubes are easier to hide in the dough than a liquid mass.
Don't be greedy and add to custard a little chopped almonds - the pies will turn out to be unrealistically fragrant!
13. Sorrel
Yes, yes, in the minds of most people there is a belief that sorrel is a plant for borscht and salads, but not for sweet pies, however, sometimes it’s worth fighting your stereotypes and just decisively taking a step towards the unknown.
Before you hide the sorrel in the dough, it is recommended to wash it thoroughly, dry it, cut it into narrow strips, and then lightly simmer in butter (be careful, do not overdo it - the sorrel can quickly turn into a mushy puree). Do not mix the resulting mass with sugar - it will flow quickly: it is better to put a small amount of granulated sugar on the dough, then spread the sorrel, sprinkle sugar on top again, then cover with dough.
Try to cook pies stuffed with sorrel on curd dough- it will not “crush” its taste like, for example, yeast, but, on the contrary, it will emphasize favorably.
14. Condensed milk
Sweet! Maybe even too sweet, but when it comes to pies, any sensible thoughts must go into the background and give way to pleasure.
As a filling, alas, it is only suitable boiled condensed milk- the usual white, standard and most familiar, simply will not stay inside the dough, moreover, it will run away even at the molding stage, without reaching the pan.
If desired, condensed milk can be mixed with crushed cookies (any one of your choice - from the pretentious "Savoyardi" to the budget "Zoological".
15. Chocolate and candy
Oh how much kids love this pie filling! Put a slice of chocolate (black, milk, white) on a piece of dough, close and fasten. As easy as pie!
It is very, very good to add berries to this option - strawberries, raspberries, currants go well with chocolate. For those who are older, you can slightly sprinkle the filling with instant coffee.
Of course, it’s not necessary to talk about some kind of sophistication or usefulness in the case of candy filling, however, try to pronounce the expression “candy pies” in front of the children - when you see how the eyes of your boys and girls light up, you will cast aside all doubts. "Cow", any toffee, chocolate bars and even caramels - pies with sweets come out crazy delicious!
Well, ready to start the pie marathon with the most different fillings? Get inspired, get positive, get ideas and share your favorite options in the comments. Delicious pies for you!
I prefer to make pies with sweet and floating fillings in the oven. And I sculpt them with a double bottom. And I sculpt them in large quantities with almost one hand.
Now I'll tell you how it's done. But first, the stuffing.
Apples are peeled and core and rubbed on a coarse grater. At the bottom of the saucepan I put a few pieces of butter. For 5 apples - about 50 grams of butter. I put it on the stove, and as soon as the butter begins to melt, I add apples. Sprinkle with sugar (2 tablespoons). And keep stirring constantly. Until all the liquid (apple juice) evaporates, and the filling becomes dense, without liquid. It takes five minutes in total.
You can add a little cinnamon to the finished filling. Or you can increase the amount of sugar right away and add a little lemon juice at the very beginning.
I make dough for piesin a safe way . It was for these pies that I made it a little cooler - in a ratio of 1 to 2 (two kilograms of flour per liter of water).
When the dough came up, I put it on the table and divided it into an equal number of pieces. (I have 90 pieces of three kilograms of dough, but you don’t focus on me, I always have an industrial scale).
I roll out the dough into a cake. I immediately roll out the number of pies for one baking sheet. The rest of the dough, so as not to dry, I cover with a film.
##
I spread the stuffing.
And I start making pies.
I fold in half.
I press the dough with my hand in a semicircle, slightly squeezing the filling.
See from the back.
And then I just turn the pie to the side, and the bend is from below (the bottom of the pie).
It turns out such an oblong bar.
I slap it a little with my palm to expand the shape of the pie.
And transfer to a baking sheet.
I just pinch the edges of the pies with my fingers. Like this.
The bottom of the pies is not even double, but triple. But in fact, it is not at all as thick as it might seem. But the filling does not leak.
Here, for the sake of an example, I made two pies with regular jam.
And put them separately. To back up your words.
I give proofing pies - 25-30 minutes.
Brush with beaten egg before putting in the oven.
I bake for 10 minutes at a temperature of 200 degrees.
Here are the jam pies. Didn't leak.
But all the rest - the sweet filling did not leak anywhere either.
On the other hand, they look like this.
This method is suitable not only for sweet pies. It is very convenient when you need to quickly stick a lot of pies. Because the process of sculpting is very fast. With one hand they rolled it up, pressed it, turned it over, flattened it, put it on a baking sheet, pinched the corners.
And if you get used to doing it with both hands, then it’s scary to think what unthinkable scales of production can be achieved. (kidding)
2. Tips from the internet:
Culinary tricks for fruit fillings.
So that the filling does not leak out of the jam.
So that the fruit pie does not become wet from the filling.
Wet toppings: jam, marmalade, fresh fruit often create problems for beginners in the kitchen: the filling flows out of the jam, the fruit cake becomes wet from excess juice and looks unbaked.
The simplest solution is to put less filling. Not everyone will like it, it tastes better when there are a lot of toppings. In addition, if the fruit is very juicy, the cake will get wet from a small amount of filling.
Another solution is to thicken the filling with a product that absorbs moisture. It is desirable that this product does not impose its taste.
There can be no exact recipe for the amount of filler, because the jam used for the filling can be of different thickness, and the quality of filler products today varies from manufacturer to manufacturer.
Usually housewives find their method empirically.
To prevent the filling from leaking out of jam, jam or jam do this:
Boil the jam in advance, add semolina to it. On average, 1 teaspoon or 1 tablespoon (depending on the thickness of the jam or jam) per glass of jam. Cool, the jam will thicken and will not flow out;
Add berry or fruit jelly powder to jam or jam - 1 tablespoon per glass of jam;
Add wheat or corn flour or oatmeal about 1 tablespoon to a glass of jam or jam;
Add corn or potato starch, you can boil jam with starch in advance. Which starch is best? Today, many write that corn is less felt, but it depends on the manufacturer. The same can be said about the amount of starch;
Add breadcrumbs to the jam, better if you cook them yourself from a very good white bun;
Add ground biscuits to the jam (crush with a rolling pin on a cutting board), preferably a cracker with a neutral taste, without flavoring fillers and not salty;
Especially for baking, prepare a very thick jam using natural gelling agents: pectin, Quittin, gelfix, confiture.
P.s. By the way, it is with such jam or marmalade that you can very easily and quickly prepare a fruit biscuit roll:
Bake a thin rectangular biscuit cake, roll it up with baking paper,
Then, when it cools down, carefully unfold and spread with jam or homemade marmalade, roll up (without paper),
Put in a plastic bag, refrigerate for 1 hour;
You can make the following filling: stir the jam well, beat with a fork, add egg whites whipped into a thick foam.
To prevent the pie with fruit filling from excess juice from being too wet, you can do this:
Put the filling from fruits or berries on the rolled out dough, sprinkle the filling with oatmeal flour (grind the flakes in advance with a blender), for example: 1-2 tablespoons for 4-5 medium-sized apples. You can not grind cereal;
P.s. Whole grain oat flakes do a great job with the problem and don't affect the taste. I use German, we have been selling them everywhere for a long time.
Sprinkle the rolled dough with starch or gelatin or ground crackers, you can also use neutral cookies, put the fruit filling on top. If the filling layer is high, sprinkle more on top;
P.s. I used to sprinkle Golden apple filling only on top.
Cut apricots, plums, small apples and pears into halves, remove pits, core, spread in one layer with the skin down, sprinkle with sugar, almond petals, ground breadcrumbs on top. It is possible to add washed but not soaked raisins or dried apricots to fruits to absorb moisture, but not dry as a stone;
Large apples and pears can be cut into slices and put skin side down as in the German apple tart recipe;
Rinse fresh cherries, let drain, sprinkle with sugar, stand for half an hour or an hour, so that it starts up the juice, drain the juice. Put the cherry on the dough, sprinkle with starch on top;
Prepare the filling of baked apples without skins;
Pre-boil the fruit for a short time;
If you add small pieces of fruit to the dough (instead of raisins): apricots, apples, pears, etc., they must first be rolled in flour.
And yet, in order not to tear off burnt jam or dried fruit juice from the baking sheet, always use baking paper for baking with wet fillings.
I, too, used to always have jam from pies, until I spied how my friend adds a couple of tablespoons of flour to jam or jam for filling. I now do just that. Since then - no problems.
And I pinch the dough by dipping my hands in flour and put it with the pinch down.
How to pinch the edges of puff pastry so that the filling does not leak out. I have a little secret - after I connect the edges with my hands, I go through them with a fork (cloves), the fork must be held perpendicular to the pinched edge of the dough, and the filling does not flow in this case.
3. Patties with jam. How to roll and pinch pies so that the filling does not leak
The edges of the cake should be rolled out thinner than the middle, where the filling will be. Lubricate the edges of the cake with protein, and pinch with dry fingers dusted with flour.
4. Pies with "Divine filling" from Alla Budnitskaya
How to thicken the filling so that it does not leak out of the pie or bun?
5 WAYS TO THICKEN THE FILLING:
1. For a glass of filling - 1-2 tbsp. flour
2. For a glass of filling - 1-2 tbsp. semolina
3. For a glass of filling - 1 tbsp. oatmeal
4. For a glass of filling - 1 tsp. starch
5. For a glass of filling - 1-2 tbsp. l. ground crackers or ground biscuits
Tip: If lingonberries are used for the filling (the most capricious filling), it must be thawed, washed and dried well with a paper towel.
Wet fillings- jam, marmalade, fresh fruits often create problems for beginners in the kitchen: the filling flows out of the jam, the fruit pie becomes wet from excess juice and looks unbaked.
The simplest solution- put less stuffing. Not everyone will like it, it tastes better when there are a lot of toppings. In addition, if the fruit is very juicy, the cake will get wet from a small amount of filling.
Another solution- the filling should be thickened with a product that absorbs moisture. It is desirable that this product does not impose its taste.
There can be no exact recipe for the amount of filler, because the jam used for the filling can be of different thicknesses, and the quality of filler products today varies from manufacturer to manufacturer.
Usually housewives find their method empirically.
To prevent the filling from leaking out of jam, jam or jam do this:
- boil the jam in advance, add semolina to it. On average, 1 teaspoon or 1 tablespoon per glass of jam, the amount of semolina depends on the density of the jam or jam. Cool the mass, it will thicken and will not flow out;
- add berry or fruit jelly powder to jam or jam - 1 tablespoon per glass of jam;
- add about 1 tablespoon of flour (wheat or corn) or oatmeal to a glass of jam or jam;
- add corn or potato starch, you can boil jam with starch in advance. The amount of starch is 1-2 teaspoons per glass of jam. This is approximately, because starch is different in strength.
Which starch is best? Many people think that corn is less noticeable, but this depends on the manufacturer;
- add breadcrumbs to the jam, it is better if you cook them yourself from a very good white bun;
- add ground cookies to the jam, to do this, crush it with a rolling pin on a cutting board. A cracker with a neutral taste, no flavors and unsalted is better;
- you can make such a filling: stir the jam well, beat with a fork, add egg whites whipped into a thick foam;
- especially for baking, prepare a very thick jam using natural gelling agents: pectin, Quittin, gelfix, confiture. This is when you make preparations for the winter.
By the way, it is with such jam or marmalade that you can very easily and quickly prepare a fruit biscuit roll:
Bake a thin rectangular biscuit cake, roll it up with baking paper, then, when it cools down, carefully unfold and spread with jam or homemade marmalade, roll up (without paper), put in a plastic bag, refrigerate for 1 hour.
To prevent the pie with fruit filling from excess juice from being too wet, you can do this:
- put the filling from fruits or berries on the rolled out dough, sprinkle the filling with oatmeal flour (grind the flakes in advance with a blender), for example: 1-2 tablespoons for 4-5 medium-sized apples. You can not grind cereal;
By the way, whole grain oat flakes do a great job with the problem and do not affect the taste. I use German, we have been selling them everywhere for a long time.
- sprinkle the rolled dough with starch, gelatin or ground crackers, you can also use neutral cookies, put the fruit filling on top. If the filling layer is high, sprinkle more on top;
I used to sprinkle Golden apple filling only on top, these apples are moderately juicy.
- cut apricots, plums, small apples and pears into halves, remove seeds, core, spread in one layer with the skin down, sprinkle with sugar, almond petals, ground breadcrumbs on top. It is possible to add washed and drained raisins or dried apricots to fruits to absorb moisture, but not completely dry, like a stone;
- large apples and pears can be cut into slices and put skin down;
- prepare the filling of baked apples without skins;
- pre-boil the fruit for a short time;
- if you add small pieces of fruit to the dough (instead of raisins): apricots, apples, pears, etc., they must first be rolled in flour;
- Rinse fresh cherries, let water drain, defrost frozen cherries, sprinkle with sugar, let stand for half an hour or an hour so that it starts juice, drain the juice. Put the cherry on the dough, sprinkle with starch on top.
I do differently, my cherry pie never gets wet. We have a family method:
First spread the rolled out dough with a thin layer without gaps. thick jam or melted honey (not hot!), This is a protection against leakage. Then sprinkle the prepared cherries with starch - 1 tablespoon per 400-500 grams of cherries (more can be, depending on the strength of the starch), mix, put on the dough, sprinkle with sugar on top to taste. You can do without sugar, because a layer of jam or honey gives sweetness. Then close with dough strips.
How to thicken the filling so that it does not leak out of the pie or bun?
5 WAYS TO THICKEN THE FILLING:
1. For a glass of filling - 1-2 tbsp. flour
2. For a glass of filling - 1-2 tbsp. semolina
3. For a glass of filling - 1 tbsp. oatmeal
4. For a glass of filling - 1 tsp. starch
5. For a glass of filling - 1-2 tbsp. l. ground crackers or ground biscuits
Advice: If lingonberries are used for the filling (the most capricious filling), it must be thawed, washed and dried well with a paper towel.
So that the filling does not leak out. Solutions
Wet toppings - jam, marmalade, fresh fruits often create problems for beginners in the kitchen: the filling flows out of the jam, the fruit pie becomes wet from excess juice and looks unbaked.
The simplest solution is to put less filling. Not everyone will like it, it tastes better when there are a lot of toppings. In addition, if the fruit is very juicy, the cake will get wet from a small amount of filling.
Another solution is to thicken the filling with a product that absorbs moisture. It is desirable that this product does not impose its taste.
There can be no exact recipe for the amount of filler, because the jam used for the filling can be of different thicknesses, and the quality of filler products today varies from manufacturer to manufacturer.
Usually housewives find their method empirically.
To prevent the filling from leaking out of jam, jam or jam do this:
- boil the jam in advance, add semolina to it. On average, 1 teaspoon or 1 tablespoon per glass of jam, the amount of semolina depends on the density of the jam or jam. Cool the mass, it will thicken and will not flow out;
- add berry or fruit jelly powder to jam or jam - 1 tablespoon per glass of jam;
- add about 1 tablespoon of flour (wheat or corn) or oatmeal to a glass of jam or jam;
- add corn or potato starch, you can boil jam with starch in advance. The amount of starch is 1-2 teaspoons per glass of jam. This is approximately, because starch is different in strength.
Which starch is best? Many people think that corn is less noticeable, but this depends on the manufacturer;
- add breadcrumbs to the jam, it is better if you cook them yourself from a very good white bun;
- add ground cookies to the jam, to do this, crush it with a rolling pin on a cutting board. A cracker with a neutral taste, no flavors and unsalted is better;
- you can make such a filling: stir the jam well, beat with a fork, add egg whites whipped into a thick foam;
- especially for baking, prepare a very thick jam using natural gelling agents: pectin, Quittin, gelfix, confiture. This is when you make preparations for the winter.
By the way, it is with such jam or marmalade that you can very easily and quickly prepare a fruit biscuit roll:
Bake a thin rectangular biscuit cake, roll it up with baking paper, then, when it cools down, carefully unfold and spread with jam or homemade marmalade, roll up (without paper), put in a plastic bag, refrigerate for 1 hour.
To prevent the pie with fruit filling from excess juice from being too wet, you can do this:
- put the filling from fruits or berries on the rolled out dough, sprinkle the filling with oatmeal flour (grind the flakes in advance with a blender), for example: 1-2 tablespoons for 4-5 medium-sized apples. You can not grind cereal;
By the way, whole grain oat flakes do a great job with the problem and do not affect the taste. I use German, we have been selling them everywhere for a long time.
- sprinkle the rolled dough with starch, gelatin or ground crackers, you can also use neutral cookies, put the fruit filling on top. If the filling layer is high ii, sprinkle more on top;
I used to sprinkle Golden apple filling only on top, these apples are moderately juicy.
- cut apricots, plums, small apples and pears into halves, remove seeds, core, spread in one layer with the skin down, sprinkle with sugar, almond petals, ground breadcrumbs on top. It is possible to add washed and drained raisins or dried apricots to fruits to absorb moisture, but not completely dry, like a stone;
- large apples and pears can be cut into slices and put skin down;
- prepare the filling of baked apples without skins;
- pre-boil the fruit for a short time;
- if you add small pieces of fruit to the dough (instead of raisins): apricots, apples, pears, etc., they must first be rolled in flour;
- Rinse fresh cherries, let water drain, defrost frozen cherries, sprinkle with sugar, let stand for half an hour or an hour so that it starts juice, drain the juice. Put the cherry on the dough, sprinkle with starch on top.
I do it differently, my cherry pie never gets wet. We have a family method:
First grease the rolled dough with a thin layer without gaps with thick jam or melted honey (not hot!), This is a protection against leakage. Then sprinkle the prepared cherries with starch - 1 tablespoon per 400-500 grams of cherries (more can be, depending on the strength of the starch), mix, put on the dough, sprinkle with sugar on top to taste. You can do without sugar, because a layer of jam or honey gives sweetness. Then close with dough strips.
