Pies in polka dots on champagne

Description

Delicious, fragrant and soft cakes with various fillings, this tuna with rice and add colored peppers. And sweet pies with Apple and peach.

Ingredients

Water

6 Tbsp
Yeast

1 tsp
Flour

1 Tbsp
Brown sugar

1 tsp
Champagne

150 ml
Flour

320 g
Butter

50 g
Salt

1 tsp
Brown sugar

1 tsp
Yolk egg

1 piece
Tuna

185 g
Chicken egg

4 piece
Onion

1 piece
Carrots

1 piece
Pepper

3 piece
Black olives

10 piece
Vegetable oil

2 Tbsp
Melted butter

1 Tbsp
Figure
Apple

0.5 piece
Peach

0.5 piece

Cooking

1. Boil the rice according to instructions.

2. Prepare the DOUGH. Diluted in 6 tbsp warm water (or milk) to the yeast, add 1 tbsp flour and 1 tsp of sugar, mix well. Leave the dough for 10-15 minutes until it rises.

3. Make the DOUGH. Pour the champagne into a bowl,

4. add the yeast mixture, 1 tsp sugar, 0.5 tsp salt,

5. and half of the sifted flour, knead until the dough is smooth. Then add softened butter (can be warmed up in the microwave) and the remaining flour,

6. knead until dough becomes smooth and elastic. Dough that does not stick to hands. Cover the bowl with foil and put in a warm place for about 1 hour for dough rise twice.

7. Prepare the STUFFING. Mash the fish with the juice in a bowl.

8. Add cooked rice, chopped eggs and fried in vegetable ghee and onions and carrots, and stir doselevel.

9. Take out the dough from the bowl, obtinem and divide into 16 equal parts. Propylaeum countertop and roll out 10 scones. Put the cake on a saucer f 14 cm and cut out the circle. Circle cookie cutter (F10 mm), cut out the polka dots. Postpone a workpiece to the side and cover with a towel. All the trim roll and put in a bowl and cover with a towel and use last. The dough will rise and it will be easier to roll out.

10. Then roll out 10 tortillas, cut round with a saucer. Put on each circle stuffing 3-4 tbsp and top with 1-2 tbsp chopped peppers of the same color. You can put chopped olives. The toppings do not regret, put more.

11. Cover the filling with one stocking with polka dots and semipaved the edge of the pie.

12. The edge can be samitivate to your taste, when lifting dough and baking, the edge is smoothed. So, all my beauty has gone.

13. Put the pies on a baking sheet with a silicone Mat or baking paper (greased). Put the pan in a preheated oven to a minimum t 40 C, for 30 minutes to rise the dough. Then switch the oven to 180-190 C. t Grease the patties with the beaten egg yolk and bake until tender, 20-30 minutes.

14. I have over 8 fish pie filling and I put in 1 pie peeled half of an Apple and the other pie canned peach half. And an Apple, and a peach slice an accordion. Slices of Apple to pour a little sugar.

15. The finished cakes sprinkled with water from pulvinate and put under a towel to cool. The cooled pies to shift in the container or package. In the morning I made coffee, but it got fragrant, soft cakes for every taste. Cakes are bright, very large in size and with plenty of toppings. Bon appetit!

PS cooking Time 30 minutes is the baking time for cakes. Why 30 minutes? I switch the oven to 180-190 C, but cakes after proofing is not pulled out, and the temperature rises gradually. Time is running out more than in the pre-heated oven. If undercooked bottom of pies, put in the bottom of the oven for more baking pan with water.

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