Description
Like, normal bread, but the dough I kneaded it on the fermented baked milk. The taste was awesome.
Ingredients
-
Water
100 ml
-
Yeast
1 tsp
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Ryazhenka
300 g
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Chicken egg
1 piece
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Butter
30 g
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Flour
5 cup
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Quail egg
1 piece
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Sugar
3 tsp
-
Salt
1 tsp
Cooking
Rastafarai yeast in warm water along with sugar. Waiting for the cap.
In a bowl, where you will knead the dough, mix fermented baked milk, eggs, salt. Add yeast mixture and mix well.
Add first 2 cups sifted flour, knead to avoid lumps.
Add the melted butter. Then, gradually introduce all the flour.
And knead homogeneous elastic dough that will not stick to neither hand nor to the table. Grease the bowl where we had the dough, vegetable oil, place it there. I bowl in a plastic bag wrap to seal. And send the whole structure in a warm place, I had a bowl of warm water.
The dough rises pretty quickly, I nearly missed it already tries to crawl out of the containers. In the photo I have unceremoniously dropped into his palm. Okay, well our dough abenaim, you can still knead a little to shape.
Send in the form. Now I began baking in glass roaster, very, I tell you, great. Grease it with vegetable or butter. Distribute well the dough and leave time for.
Well, our dough took almost 3/4 of the form. Grease a quail egg. Can and the chicken, just on the entire surface of the chicken very much, and quail fits just right. Put into the oven, preheated to 200*C and bake until Golden brown.
Take out and let cool on wire rack, covered with a towel, about 30 minutes, and you can eat.
Here he is in the cut.
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