Composition / ingredients
Cooking method
1. Yeast pour 25 ml of warm water (take from the total volume) and let them come up before the appearance of the cap
2. Add salt, sugar, vegetable oil, warm water, yeast to the flour and knead everything well.
3. Cover the dough with a linen napkin, put it in a warm place for 30 minutes.
Add a little salt to the fish fillet, you can add a little pepper to taste.
Onion cut into half rings, green - finely chop.
Divide the finished dough into 8-9 parts, roll each into a flat cake about 1 cm thick. Put fish on each one, sprinkle with chopped onions, put a small piece of butter on top.Roll up the envelope, make a few punctures with a fork, grease with beaten egg and bake in a preheated oven to 200 degrees until ready.
Grease the finished fish dishes with butter.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pressed yeast - 109 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Wheat flour - 325 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Fish fillet - 204 kcal/100g
