Kebab rolls and buns for 3 kopecks

Description

Deciding to cook kebab for the first time, I realized that many face when cooking with the problem, when the meat falls off the skewers. I thought, thought and came up with to try to wrap meat in the dough (the more, put the dough on a Soviet bun "3 penny"). The idea turned out more than successful-the meat from the skewers did not fall, rolls also succeeded. Hot and cold kebabs dispersed on "hurrah". Try it, maybe You will like this idea.

Ingredients

Minced meat

300 g
Soy sauce

2 Tbsp
Flour

500 g
Water

185 g
Yeast

20 g
Milk

50 g
Margarine

65 g
Sugar

45 g
Salt

7 g
Greens
Mustard

1 Tbsp
Spices

Cooking

For starters, take the paste. If you already have a good yeast dough, the first few steps, you can safely ignore. For the dough mix up 10g. fresh yeast 100g. warm water and 50g. milk. Please note, the bread recipe all ingredients listed in grams!

Pour the yeast liquid into the bowl with 250g. flour. Tighten the bowl with the dough with film and leave in a warm place for fermentation for 3.5-4 hours at 30град. I have a sourdough wanders to the balcony window.

After fermentation, let's stir in 85g. water 10g. yeast and 45g. sugar. Pour this liquid into a bowl with 250g. flour. Add the yeast mixture and Pomezia 5 minutes. Then, add the softened margarine and salt. Knead well, 15 to 18 minutes. The dough should be soft, elastic, not sticky. If necessary, you can add a little water (because different flour takes different amount of liquid).

Put the dough on the delay in the heat by another 1.5-2 hours until doubled. Obmennoi with half an hour fermentation. Fibrogene the dough is put in greased with vegetable oil table and divide into 12 pieces. Podocyte lightly each slice and let soak 8-10 minutes under a towel.

Now the meat. I have a homemade stuffing, mixed. I'm the biggest twist of the beef, added pork, fresh potatoes, onions and garlic.

In mixed minced meat add a lot of greenery (unfortunately, we don't eat cilantro, so, I have parsley and dill-all dried). Pour two tablespoons of soy sauce. Add mustard, salt and percu to taste. Now very much a meat knead. Take out on the table and repeatedly beaten. Remove for half an hour-an hour in the refrigerator, lie down. The kebab sticks to soak in water.

Part of the pieces of dough, remove on a separate Board. And cut each slice into 2 slices. Roll from them balls according to the number of kebabs. I took 4 of the workpiece and divided them into 8 balls for kebabs.

Of the remaining pieces formed round buns. First, each piece of slightly replusive. Then, begin to wrap the edges of the dough to the center. Suscipiam seam and a little roll on the working surface of the roll, holding the palm "a scoop".

Put buns on a greased baking sheet. On each bun make a longitudinal impression-the blunt side of a knife. To push the trail through the entire thickness of the rolls, because when they fit-trace almost does not remain. Cover with a towel and allow to stand for half hour or an hour.

Cold beef formed the kebabs on a skewer. I make hand turunduse of meat, then skewer her with a wet popping and a little tuck to her stuffing.

Now the first version of kebabs. We put the kebabs on a hot griddle pan and fry on both sides over medium heat. Then, after cooling, wrap the dough snake kebab and put it on the delay. Or, take a raw kebab-the blank and wrap it with dough. Put on the delay.

After half an hour put the kebabs in a hot oven preheated to 220-230град for 15-20min. Or, carry the workpiece in a shoebox on the nature and bake the kebabs on the fire. After 20 minutes, my kebab is ready and I put them in the oven rolls.

Bake rolls at temperature of 190-210град without steam 18-20 minutes. To pale Golden brown. These buns aren't roasted. If you don't take the dough on the kebabs, but just baking muffins, the baking sheet they once again included 12штук. When proofing and baking they may stick together edges, which are allowed by GOST.

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