Description
I know, now begin to write that kind of dish - this dish Jewish cuisine. They are only potato, etc., etc. But we make them from dough and are stuffed with different fillings. A batter is also not new. On the website there are similar recipes. But still there is "BUT". Thanks to the site I got over my fear of baking dough. But this dough was the most perfect I've tried. Very soft, soft, supple. After baking and air long features of stale-proof. These knishes pies flew for 20 minutes. But it turned out they are not enough...
Ingredients
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Flour
1 kg
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Yeast
1 pack
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Sugar
0.5 cup
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Chicken egg
2 piece
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Margarine
100 g
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Serum
0.5 l
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Salt
1 tsp
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Cabbage
0.7 kg
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Onion
1 piece
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Carrots
1 piece
Cooking
Put the sourdough. In warm whey (sour milk) to dissolve yeast, wsiat 2 cups of flour, stir well. Leave in a warm place for 20-30 minutes.
The dough came? Add eggs, salt, sugar, melted margarine and the remaining flour. Knead the dough and set to approach in a warm place for 1 hour. During this time the dough need to press down twice. While the dough rises, prepare the filling. Shinkuem cabbage, onions and carrots and simmer izmelchai. This process is not captured. The finished dough roll "sausages" and cut into pieces.
Each slice of rolled out bread. On half of the tortilla put the stuffing.
Fold the tortilla in half. Half of the resulting Crescent once again put the filling on top.
Again folded in half. The edge zasiyaet. Otherwise the stuffing will fall out.
Put the patties on a greased baking sheet, to give more time to get ready pies. Lubricated with yolks. Put into the oven for 20-25 minutes. Oven preheated to 200-220°C.
Filling I ran out, and the dough left and I made the rest of knishes sweet. The whole process is the same as cabbage, but as the filling, just sugar.
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