Description
Soft, fluffy, aromatic cake. In this dish I used a color mix of Aquatica from Mistral. I cooked the cake in a small cake pan 14*7 cm
Ingredients
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Milk
120 ml
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Flour
250 g
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Chicken egg
1 piece
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Olive oil
2 Tbsp
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Yeast
10 g
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Sugar
1 tsp
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Salt
-
Yolk egg
1 piece
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Sesame
-
Chicken
1 piece
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Figure
0.5 cup
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Onion
1 piece
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Carrots
1 piece
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Raisins
1 handful
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Olive oil
2 Tbsp
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Salt
-
Black pepper
Cooking
Half a Cup of flour sift into the Cup. Half of warm milk mixed with sugar and yeast, mix with the flour. Put in a warm place. The dough should double in size.
The remaining milk heat. Mix with salt and oil, pour in the dough. Add lightly beaten egg, the remaining flour and knead the dough. The dough cover and leave in a warm place. The dough should double in size.
Boil the rice according to the instructions on the package.
For stuffing the chicken put in a pot of boiling water, bring to boil, remove the foam, add salt. Reduce heat and cook until tender, about 20-25 minutes. Then remove the chicken, cool and separate the meat from the bones. Onions and carrots cut into strips and fry in hot oil.
To join in a Cup of chicken, rice, vegetables and raisins. Season with salt and pepper.
Preheat the oven to 180C roll out the Dough into a rectangle and pave them a form. The dough should slightly overhang the edges of the shape. Then spread the filling and cover with the free edges of the dough.
The cake can be decorated at will, brush with egg yolk and sprinkle with sesame seeds. Bake until tender, about 30 minutes
Bon appetit!
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