Description
Soft, fluffy cakes of the dough that does not require lifting. Unusual cutting really speeds up the process of modeling. The cakes in two bites. Bake and, like me, will fall in love with this recipe.
Ingredients
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Flour
4 cup
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Milk
1 cup
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Yeast
30 g
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Butter
200 g
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Sugar
1 Tbsp
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Salt
0.5 tsp
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Vegetable oil
2 Tbsp
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Potatoes
700 g
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Onion
2 piece
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Carrots
1 piece
Cooking
Prepare the filling. I mashed boiled potatoes with fried onion and carrots. While cooking the potatoes, make dough. The dough rasstavat not necessary, immediately after mixing will "roll" cakes. The time specified to cook, and much the same goes for cakes.
Melt the oil in a pan, pour in the milk. Once cooled to warm, introduce the yeast, sugar (fresh pre-mix with sugar and dissolve it in 20 ml of milk, that would not be swimming in the butter-milk mixture lumps), add salt.
Screened here the flour, not all at once, gradually. Stir the mixture with a wooden spoon.
As soon as the dough will gather into a soft lump, lay it on the table, covered with flour.
Knead the dough. It should be very soft. Divide into 6 parts.
Each part roll out rectangle, about 30 by 20 cm and a thickness of 3 mm.
Along the long side and put the filling.
Turn loaf suscipiam and along the edges.
Find the middle and edge of the palm, covered with flour, make a sawing motion, gently rolling the sausage back and forth. You will feel the dough becoming all Already.
The resulting rolls of 2 "sawn" as the same in the middle. And the resulting 4.
So from one loaf "apilevel" 8 pies, small, the size of a matchbox. With this method no extra dough, because there is no puckering. After the first sausage hand "will push" very quickly! And the work will go faster and more fun. Work are small pouches.
Oven pre-heated until 180. On a greased and floured baking sheet lay out the patties. Output-48 little pies.
Bake 25-30 min. to blush. If you like gloss, before baking grease with beaten egg.
These are in fault. Due to the fact that the curl roll, the test structure after baking, slightly layered. The proportion of "dough-filling" is perfect! The next day-soft as down! You should try it! Bon appetit!
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