Khrushchev dough-2

Description

This time I baked from a wonderful, ageless dough cheesecake-sandals, and braids lace...

Ingredients

Flour

3.5 cup
Butter

200 g
Milk

1 cup
Sugar

2 Tbsp
Salt

0.5 tsp
Yeast

2 tsp

Cooking

Mix the yeast with salt (if you use fresh yeast (50gr), then grind them with salt) add milk, flour, sugar, softened butter. To knead the dough. The dough should be thick and heavy (better then before cutting to probility flour), quickly in the kneading process begins to come unstuck from hands. Put in a bowl and... in refrigerator. After 4 hours the oven. Remove from refrigerator (the dough rises strongly, his takes in the oven... ), let the dough warm up a little and sculpt... the Whole process can be done at night and in the morning you can bake pies and cakes. Many keep the dough in the refrigerator up to 3 days (I never tried) *tip: to the next day, the dough does not become sour, add to it 0,5 tsp soda, not extinguish. The taste is not reflected, but the dough really is a few days (this is also in practice I have not yet tested!). Template for "bast". The scheme can be used for any size which one you pick. I used the A4 format.

OPTION 1: CHEESECAKE "SANDALS".

Knead the dough, velvety in the seam, cut it into uniform strips from which to weave the mesh as shown in the illustration.

The mesh weave directly on the parchment paper.

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To make the pattern on the grid, cut along the contour, to lift the bumpers as shown.

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Insert a small partition, so you will get an oval shape, which further fill with the cheese filling.

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Be careful to turn the latch, placing his hand under the parchment paper so as not to disturb the evenness of the mesh.

The excess dough or tuck under the "bast" or crop. To trim, to shape.

To make the edge of the hem, which lubricate the egg yolk, the rest to lubricate milk.

Bake at 200-210*C until ready.

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Cottage cheese filling: cheese, egg, sugar mix it in a blender, add the raisins and vanilla, stir with a spoon.

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OPTION 2: open Triangle. To knead the dough.

The dough roll out the layer, cut it into strips, from strips to twist the bundles of bundles to make the motifs. Products to lubricate the yolk (darker colors), protein (for lighter colors) and bake in a preheated oven at 220*C until ready.