Description
Offer to your attention the cakes from unleavened dough, and this recipe wickets with the grain. Sometimes they are baked with mashed potatoes, cottage cheese with berries, but the filling of millet porridge - native Karelian. The benefits of this baking - easy. It does not need any yeast or leavening agents. Besides, this is a relatively low-calorie product, because it does not use sugar, yeast, and contains low fat. Karelians and Finns bake wickets on Sundays and holidays.
Ingredients
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Rye flour
500 g
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Millet
100 g
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Milk
1 cup
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Yogurt
1 cup
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Sour cream
5 Tbsp
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Salt
1 Tbsp
Cooking
The whole process can be divided into two stages: preparation and moulding gates. Let's start with the toppings, and then make dough.
First prepare the filling - milk millet porridge. It is very convenient to use the slow cooker. Rinse the millet in several waters, and finally in boiling water. Pour cereal with milk and water, sprinkle with salt and put to prepare porridge. Please note that depending on the brand of crock pots, the number of grains and liquids may be different. My porridge was prepared in 40 minutes. Turned out blurry, what you need.
Make dough. To do this in a saucepan add the flour, a pinch of salt and in the middle, pour the yogurt. With a spoon stir in the flour and pour kefir. Should be hard to stir mass. If necessary, add yogurt or flour.
Interfere, do not regret forces. When yogurt will not be visible, and the weight to be thick enough, then leave the dough for 15-20 minutes in the pan, to rest.
Lie down for the dough, gluten is swollen. Now dip the hands in flour and sprinkle with flour a Board and remove the dough. Crumple the dough and roll the ball. And then roll out into a thin sausage with a thickness of 2-3 cm If it turns out too big, divide it into several parts. Each sausage cut off a piece 2-3 cm in length. And rolls him the ball.
Roll out ball using rolling pin with a thin layer of scanez. They say that if it blow, it will rise above the table. That's how thin it needs to be. Of course, I to this very far, is the only way :)
Each scanez spread the filling and zasiyaet region. Roll in length, and then get a boat or in a circle, then "sun".
The gate spread on oiled baking sheet and bake for 10 minutes at 220 * C. Well, that's the whole principle.
Once more illustrate the order of preparation. 1. Cut piece of "sausages". 2. Rolled up into a ball. 3. With a rolling pin roll in Plast - scanez.
4. Each scanez put the stuffing.
5. Bent edges so that the filling does not leak. 6. Put to bake in the oven.
Ready wickets to grease with a brush soaked in salted mixture of sour cream with water. Or melted butter.
I was left with buckwheat. So part of the gates I made it with buckwheat. Turned out well, but with wheat as something familiar. Serve with tea, coffee or milk. But they can also perfectly combine with the yogurt. Bon appetit!
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