Description
Interesting and mouth-watering cakes turn out like mini pies. The dough they have sweet and tender, thanks to the yeast SAF levure it is suitable almost instantly.
Ingredients
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Milk
2 cup
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Yeast
5 g
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Flour
500 g
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Sugar
2 Tbsp
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Salt
0.5 tsp
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Butter
3 Tbsp
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Chicken egg
2 piece
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Yolk egg
-
Canned fish
1 can
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Figure
0.5 cup
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Onion
2 piece
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Dill
-
Salt
-
Black pepper
Cooking
The milk is heated to 36-38 C. In half of glass of warm milk, add yeast and let stand for 10 minutes combine with rest of milk, add half of the flour taken. Knead to appear lumps. Cover, and place in a warm place to increase.
When the dough is doubled in size, add the melted butter and stir. Eggs lightly beat with a fork and add to the dough, add salt and sugar, then knead, gradually adding to the dough the remaining flour. The dough should not stick to hands. The dishes with the dough cover with a towel and leave for proofing. When the dough has risen punch down and allow to rise.
For the filling, boil the rice and allow to cool. Canned (I use Pacific Saury Pacific natural) mash with a fork. Finely chop the onion and stew. Mix ingredients, add salt and pepper to taste. Optionally, the filling you can add chopped fresh dill.
Punch down the dough. To raskatat and cut out circles.
In the middle of the circle put the filling, and make four incisions on each side.
To form the fish alternately folding the strips of dough. On the tail to make three cuts. To form the sponge.
You can make the fins. This circle of dough cut in half. On one of the halves to make cuts. The half circle with notches to put under the fish.
Cakes spread on a baking sheet covered with parchment not too close to each other and to give up. To grease with a yolk. Bake in the oven at 180 C for 20 minutes.
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