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- Eggs 1 pc. (protein in the dough, yolk for decoration)
- Milk 250 ml.
- Butter 50 gr.
- Sugar 1 tbsp
- Salt 1/4 tsp
- Flour 450 gr.
- Dry yeast 5-6 gr. (1 tsp)
- Sausage 300 gr.
- Adjika (ketchup) 1 tbsp.
- Mustard 1 tbsp taste
- 1/3 bunch green onions
- Sesame seeds 1 tbsp.
- Main Ingredients Yeast Dough
- World Cuisine
bowl, spoon, glass, knife, cutting board, baking sheet, baking paper
I divide the egg into yolk and protein, send the protein to a bowl for making dough, leave the yolk to decorate baking. I put sugar and salt here, mix a little, pour in warm milk and warm melted butter. Sift flour and mix with dry yeast.
Pour dry ingredients to liquid ingredients. I knead the dough with a spoon first, when it is uncomfortable with a spoon, put it on the table and knead on the table. As a result, the dough turned out to be soft, elastic and very pleasant to the touch. I send it into a bowl greased with vegetable oil, cover and leave for proofing.
The dough that has come up is slightly crushed and divided in two.
Each part is immediately rolled into a layer, about 3-4 mm thick. I cut out circles with a glass. I spread the slices of sausage in half the circles, smear part of the sausage with mustard, the second part adjika. Sausage is often replaced with thinly sliced, baked chicken breast, if available I add Korean carrots or cheese, this time I will limit myself to chopped green onions. I cover with the second half circles of dough. I fasten the edges with a fork, in the oven they separate a little, but you need to fasten them together.
I collect the cuts of the dough and form the blanks in the same way. On each “pie” I make cuts from above. The remaining yolk is mixed with 1 tbsp. milk and brush the top of the dough. Sprinkle with sesame seeds. I bake in the oven, preheated to 180 * C at an average level with convection for 20 minutes or until fully cooked. All the blanks on the baking sheet did not fit, so it baked in two sets. In total, I got 20 delicious pies.