Composition / ingredients
Cooking method
1. Put the dough: mix water, warm milk, yeast, salt, sugar; add half of the available flour to the diluted solution, knead a soft dough, pour vegetable oil and leave for 0.5 hours. Then mix everything and add the rest of the flour, knead a dense dough, add flour until the dough stops sticking to the hands. Leave for another 0.5 hours
.
2. Prepare the filling: finely chop onion, pepper, tomatoes and fry in vegetable oil. Do not extinguish
3. Divide the dough into 2 parts. Roll out 1 part in 1cm and lay out the filling. roll out the 2nd part in 1cm, sprinkle with flour and roll into a roll, make incisions - from below, from above alternately along the entire length of the roll (as a garland is cut). Unfold and lay the mesh on the pie. Bake for 20 minutes (250g). Lubricate with glaze (mix the ingredients and boil until thickening).
Caloric content of the products possible in the composition of the dish
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Tomatoes - 23 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 with 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
- Sweet pepper - 27 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
- Vegetable oil - 873 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Instant coffee - 94 kcal/100g
