Description
Really I was attracted to this recipe because of the way test preparation, minimal ingredients, no yeast and sugar. Nothing superfluous, only the bright, fragrant taste of strawberry jam and soft, layered dough. The process will not take much time, but in the morning you get beautiful cakes, and the cooled bagels are perfect to end a light dinner or lunch.
Ingredients
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Butter
100 g
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Flour
200 g
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Sour cream
100 g
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Leavening agent
1 tsp
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Jam
100 g
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Powdered sugar
1 Tbsp
Cooking
Despite the fact that roguelikes need to have two kinds of dough, make it very simple and fast. Dough No. 1: sift the flour with the baking powder, add the oil, knead the dough. Dough No. 2: sift the flour with the baking powder, add sour cream, knead the dough. Get two like ball.
Table sprinkle with flour, roll out the dough with sour cream, not very subtly.
Cover it with a layer of dough with butter. A little to roll them together.
Fold the dough envelope again and roll out in rectangular layer, again to collapse the envelope and roll out. This procedure was repeated 3-4 times. Flour I no longer spiked. The dough is rolled out perfectly, doesn't stick to the table and the rolling pin.
Wrap the dough in plastic and put into the refrigerator for 30 minutes.
Remove dough from refrigerator, roll out in rectangular layer thickness of about 0.5 cm Cut into two strips, then into squares and each square into triangles. Or better strip cut into triangles.
On the big side of a triangle to cause a jam, wrap the bagel from the larger region to a smaller one.
Put the bagels on a baking sheet. Bake for 15 minutes at a temperature of 180-200 degrees.
Ruddy bagels sprinkled with powdered sugar. Bon appetit.
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