Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the necessary ingredients. Take high-quality wheat flour and butter. The taste of baking will largely depend on this.
Step 2:
Mix yeast, 1 tbsp sugar in a bowl. Pour in half a glass of milk. It should be warm (37-40 degrees), pleasant to the touch, and not hot, otherwise the yeast will die. Add 1 tbsp flour.
Step 3:
Put the sourdough in a warm place for 15 minutes. During this time, a yeast foam cap forms on its surface. If this did not happen, then the yeast did not activate for some reason (the expiration date expired or died during storage), take others, otherwise baking will not work.
Step 4:
While the sourdough is suitable, whisk the egg with sugar and milk in a separate container with a whisk.
Step 5:
Sift flour into a separate bowl to saturate it with oxygen, and the baking turned out lush. Pour the egg mixture into the flour. The amount of flour may need more or less than indicated, everything will depend on its properties. When you knead the dough, focus on the desired consistency. It should be soft, plastic.
Step 6:
Melt butter in a water bath or in the microwave (read the instructions for your device). How to melt butter in a water bath? You will need two containers of different diameters. Pour water into a large one. Install a smaller container on top. Put the chopped butter in it. Under the influence of boiling water, it will begin to melt. When it becomes liquid, turn off the heat. Cool and add the butter to the flour. Also pour the sourdough into the flour mixture.
Step 7:
Knead the dough. If necessary, add flour in portions so that the dough does not stick to your hands and becomes elastic, obedient. Cover the bowl with a waffle towel and leave in a warm place for 40 minutes to make the dough rise.
Step 8:
Prepare the filling. Peel the potatoes. Fill it with cold water in a saucepan. Boil until tender. 5 minutes before the end of cooking, add salt.
Step 9:
When the potatoes are soft, drain the water. Add a piece of butter, a lightly beaten egg and a tablespoon of sour cream. Mash it with a mash. The filling should not be too thick, but also not liquid.
Step 10:
Back to the test. We mince it and divide it into 12 parts of the same size.
Step 11:
Roll out each piece into a flat cake about 0.5 cm thick. Put a piece of butter in the middle for flavor. (I wanted more filling, so I pressed the middle a little, although for chanezhki the filling is simply coated with the top of the tortilla).
Step 12:
Lay out the potato filling.
Step 13:
Oil a baking sheet or cover it with oiled baking paper. Lay out the blanks at some distance from each other, since baking in the oven, they will grow up. Leave for 15 minutes for proofing.
Step 14:
Preheat the oven to 180-200 degrees in advance (10-15 minutes before cooking). Lubricate the blanks with lightly beaten egg. Bake for about 15-20 minutes. The time and temperature of baking may vary, since everyone's ovens are baked differently. Focus on the specifics of your technique.
Step 15:
When the pastry is well browned, take out the baking sheet. Let it cool a little and serve.
Step 16:
In the photo you can see which stitches are in the section.
Step 17:
Bon appetit!
Serve rosy shanezhki better warm, you can with sour cream, vegetables, milk or tea.
If you want, add fried mushrooms and chopped greens to the potato filling to taste.
Be prepared for the fact that flour may need a little more or less than indicated in the recipe. You need to focus on how the dough should turn out (dense, soft, liquid, etc.). There is a lot of useful information about why flour, even of the same variety, can have completely different properties, read this article
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information in the article about ovens here
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- 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
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 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
- 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
- Salt - 0 kcal/100g
