Composition / ingredients
Step-by-step cooking
Step 1:
We will prepare all the products on the table.
Step 2:
Sift flour into a saucepan and add yeast
Step 3:
Add sugar, salt and pour in milk
Step 4:
Knead the dough
Step 5:
Add oil
Step 6:
Knead the dough well, it should turn out very thick and sticky
Step 7:
Cover with a lid or food wrap and leave for 1 hour, during this time the dough should increase in volume, if the result is not satisfactory during the time passed, you can leave for another 30 minutes
Step 8:
While our dough is waiting, let's get busy with potatoes, boil and mash like mashed potatoes, only you need to drain all the water
Step 9:
Add oil, cover well. It is important - at this stage, potatoes can be salted if the cheese is not salty. Let cool for 10 minutes
Step 10:
Grate the cheese on a medium grater
Step 11:
Add cheese to potatoes and mix well
Step 12:
Form 3 balls from the filling (for 3 pies, 1 pie - 1 ball)
Step 13:
Let's go back to the test, it needs to be kneaded, with circular movements of the hand (saturate with oxygen).
Step 14:
Cut into 3 parts, while we prepare the first pie, the dough for the other two will still fit
Step 15:
Sprinkle flour on the cutting surface (I have a round board, very convenient for working with pie) spread one portion of dough, knead the dough, add flour in the process, the dough should stop sticking to your hands.
Step 16:
Press down with your hand and form a tortilla like a big pancake (only thick), place one portion of the filling in the center
Step 17:
Wrap our tortilla, the dough should not slide over the filling, but you do not need to pull it - it will break
Step 18:
Edges on our "bag with filling" we pinch on the principle of "as on a dumpling", the seam should be smooth, well glued
Step 19:
Carefully flatten our bun
Step 20:
Form a pie, carefully so as not to tear, you can remember how in childhood they made "pancakes" from plasticine, from the center to the edge, if you pull, it will break.
Step 21:
Sprinkle a cast-iron frying pan with flour and transfer our pie into it with two hands
Step 22:
In the form, you can still flatten the pie (the ideal thickness is 1 cm), make a hole in the middle for steam to escape, of course not through. We send the pie to bake in a preheated (to the maximum) oven until golden brown
Step 23:
We take out and grease the pie with butter.
Step 24:
The first one is ready, bake 2 more and eat for health!
Step 25:
Step 26:
Tips:
I recommend starting with one pie, then you can easily make at least 10
Salt potatoes if not salted cheese
The dough should be soft and airy like a pillow, and not clogged with flour like a cotton mattress))
If you want it to be greased from below, we spread butter on the dish where we put the pie
Never put a hot filling on the dough
For those who make 3 pies at once (as is customary in Ossetia or as a lover of food) after an hour of downtime of the dough, if everything has risen normally, do not add time until we bake one pie - the dough will still stand for two.
The hotter your oven is, the better. The fact is that in Ossetia this pie is baked at 300-350 degrees and in cast-iron pans, but we have different temperatures in our ovens everywhere, then what kind of trouble. So we remember "hot" and "until golden".
If you have any questions, please do not hesitate!
Good luck to everyone in the culinary adventure))
Calorie content of the products possible in 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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Suluguni - 290 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
- Wheat flour - 325 kcal/100g
- Dry yeast - 410 kcal/100g
