Composition / ingredients
Cooking method
Mix eggs with sugar, add 1 teaspoon of salt, and pour out the butter: butter and ghee – mix well. Add warm milk, and gradually add flour and yeast, approximately 700-850 grams of flour will be consumed. Let the dough come up 3 times. 1 \ 3 part of the dough is cut off, rolled out along the width of the baking sheet. Let it come up for 10-15 minutes, after which we pierce the entire base with a fork so that it is baked evenly and no bumps form. On small pans you will get 3 pies, if you have large pans, then divide the dough into two parts and you will get two rivelkuchens.
Grease the base with a generous layer of jam and spread the Rivels evenly throughout the pie.
To prepare the Rivels, add sugar to the melted melted butter, mix. Gradually add flour to make a dense mass, similar to plasticine, not loose. Separate the lumps from the dough, and make them into riveli balls, the size you like. And if you haven't tried it, then experiment!
Bake the kitchen in the oven for about 20-25 minutes until ready at 180 degrees.
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
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 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
- Salt - 0 kcal/100g
- Ghee - 892 kcal/100g
- Dry yeast - 410 kcal/100g
