Acquaintances much since childhood of cutlet or a dough-enclosed sausage could be bought in any cookery, the dining room or school buffet. If you are confused by quality of modern products of this kind, prepare their houses. In classical option yeast dough is always used, but if there is no time, then it is possible to prepare also leavened.
Recipe of an unfermented dough
It is required to you:
- kefir – 150 ml;
- eggs chicken-1 pieces; - flour – 300 g; - a desi – 100 g; - salt – 1 tsp; - sugar – 1 tablespoon; - soda or baking powder – 1 tsp. Warm up kefir to room temperature, having put a glass in a plate with hot water or having placed for several seconds in the microwave.
Previously kindle a desi and cool.
Instead of a desi, creamy margarine or vegetable oil quite will approach.
Break egg in a deep bowl, add salt, sugar, kefir and well mix. Pour in the kindled desi and again mix. Mix a sifted flour with soda and add to egg and kefiric mix in the small portions, constantly stirring slowly.
Mookie can be required more or less, than it is specified in the recipe as its density depends on humidity of air of the room in which it is stored. Therefore at a batch be guided by the flour and you watch consistence of the test.
For convenience of a vymeshivaniye of the test, lay out it on the table which is slightly powdered with flour. Ready dough has to turn out soft and practically doesn't stick to a surface. From the test roll sausage and cut small pieces. Roll each piece with a rolling pin or level hands about 1 cm thick. Put sausage or the cutlet which is previously fried or baked to semi-readiness in the center. Edges also lay out Zashchipnite on the oiled baking tray a seam down. Dough can be rolled in one layer and to cut it thin strips in which then to wrap up cutlet or sausage. Grease top of buns with a frothed eggs. Bake cutlets or dough-enclosed sausages in the oven of 20-30 minutes which is previously warmed up to 180 degrees till golden color.
Recipe of yeast dough
- flour – 300 g; - eggs – 1 piece; - milk - 150 ml; - a desi – 100 g; - sugar – 1 tablespoon; - salt – 1 h l; - yeast – 1 tsp. Warm up milk in a saucepan or the microwave. Kindle a desi and cool to room temperature. Part yeast, according to the instruction on packing. If yeast doesn't demand cultivation in warm water, add them directly to flour. In a deep bowl or a pan mix eggs, salt, sugar, warm milk, yeast. Sift flour also in the small portions, constantly stirring slowly, add to a milk mix. At the end of a batch pour in a desi. Continue to mix until dough begins to separate well from ware walls. Try to meshivat dough in one direction that it was better saturated with oxygen. If dough remains still sticky, in the small portions pour flour and continue to knead. Well kneaded dough doesn't stick to ware and hands. Cover a bowl with the test a towel and put to the warm place to approach. It has to increase in volume twice.
That dough approached quicker, put it in a cold oven on a lattice, and below place a pan with boiled water.
Press down the suitable dough and leave again to approach. Then lay out it on the table powdered with flour, divide its not small pieces and roll with a rolling pin 0.5 cm thick. In everyone inwrap cutlet or sausage. Lay out on a greased baking tray a seam down and leave to rasstaivatsya for 15-20 minutes. Before pastries grease buns with a frothed eggs. If there is no time for a rasstoyka and cutting-back, then after a batch divide dough into portion pieces. Lay out them on the baking tray oiled and put in an oven with a boiled water pan. After dough to increase in volume, it can be used for formation of buns. Bake in the oven which is previously warmed up to 180-200 degrees till golden color about 30-40 minutes.