Description
Offer unleavened dough on the tat. On the website there dough recipe, but mine is slightly different. The dough is prepared on the basis of yoghurt and kefir. It was tender, light, prepared quickly. The cooking time was specified without frying.
Ingredients
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Flour
450 g
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Chicken egg
1 piece
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Salt
1 tsp
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Yogurt
3 Tbsp
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Yogurt
200 ml
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Vegetable oil
2 Tbsp
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Leavening agent
2 tsp
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Beef
350 g
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Onion
2 piece
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Salt
-
Peppers red hot chilli
0.5 tsp
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Water
50 ml
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Vegetable oil
300 ml
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Flour
100 g
Cooking
Beat the egg, add yogur and yogurt. Part of flour mixed with salt and baking powder, add to the egg-yoghurt of key RNAi mixture.
Add the flour in parts and knead a soft dough, slightly stick to hands, it should not be tight. Add vegetable oil, knead well, cover the bowl with a lid and leave alone for 1 hour.
Meat mince, onion I was milled in a blender (grandchildren don't love it), add salt, pepper and cold water.
Stuffing mix well.
After an hour, punch down the dough in the flour.
From the dough to cut small pieces, to form a pellet, propylite flour (do not make too thin during cooking, the dough can break), put the stuffing and seal the edges as you like. Baking tray lay baking paper, slightly greased with vegetable oil (so the dough is not stuck to the paper).
Fry the meat patties in the casserole in a rich oil over moderate heat. I have El. oven, 6 switches, heat the oil to 5, then switch to 4 and fry for 4. Belyashi put in the oil hole down to fry and flip over to fry the second side. I post the finished tat in a bowl, the bottom lay a baking paper.
You can invite relatives to tea.
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