Composition / ingredients
Cooking method
For viburnum pies, you first need to make yeast dough. There are quite a lot of test recipes, you can use the one that you like the most.
The dough is ready. Now you can start filling. Put the viburnum in a bowl and be sure to remove the juice. Add sugar and flour to the viburnum. Mix it up.
Then roll out the dough in the form of a sausage and cut into small pieces (juicy) for pies.
Roll out the chopped dough and put the filling of viburnum on each piece.
Now you can sculpt niche pies. They can be made in the form of triangles.
We spread the viburnum pies on a baking sheet, which we pre-lubricate with vegetable oil.
Cover the pies with a towel and let them stand for a while, about 40 minutes.
After the expiration date, we send the pies with viburnum in a preheated oven to 200 degrees for 25 minutes (until they turn brown).
After removing the pies from the oven, I recommend lightly sprinkling them with water and wrapping them with a towel. Then they will be tender and soft.
After 15 minutes, you can start having tea with pies!
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
- Kalina - 26 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Wheat flour - 325 kcal/100g
