Composition / ingredients
Step-by-step cooking
Step 1:
Dilute yeast with sugar and water
Step 2:
Oil
Step 3:
Melt butter
Step 4:
Remove from heat
Step 5:
Drive in the eggs
Step 6:
Stir
Step 7:
Pour out the flour
Step 8:
Yeast
Step 9:
Pour yeast on flour
Step 10:
Knead the dough
Step 11:
Milk and water
Step 12:
Pour out the milk
Step 13:
Knead the dough
Step 14:
Add vegetable oil
Step 15:
The bun turned out
Step 16:
Cover with a towel
Step 17:
The dough that came up
Step 18:
Adyghe cheese
Step 19:
Suluguni cheese
Step 20:
Mix the cheeses
Step 21:
Melt the butter
Step 22:
Green onion
Step 23:
Eggs
Step 24:
Fry onion in butter
Step 25:
Cut a piece of dough
Step 26:
Roll out the tortilla
Step 27:
Lay out the filling
Step 28:
Pinch the edges of the pie
Step 29:
Assemble the edges of the pie into a knot
Step 30:
Put the pie on a baking sheet with the knot down
In a cup, mix yeast with sugar, then dilute with warm water and put in a warm place.
Melt the butter and pour it into a basin. Then beat in 1 egg.
Mix the contents well, adding the sifted flour.
Mix milk with warm water.
After carefully pour the yeast on the flour, mix them easily with it.
Then carefully pour the milk with water while kneading the dough. It should remain sufficiently liquid.
At the end of the kneading, pour in vegetable oil without interrupting the kneading process.
The dough begins to move away from the hands, from the walls of the bowl, becoming elastic and pliable.
Cover the basin with the dough with a towel and put it in a warm place.
The dough will be suitable for about an hour.
At this time, make the filling.
Cut the green onion, save it in butter, add finely chopped eggs, cheese (a mixture of Adyghe and suluguni in a ratio of 1:3), salt.
Scoop 200 g of dough from a basin, put it on a table dusted with flour, flatten it into a flat cake, lower the filling into the center (also 200 g), collect the edges of the dough to the center, pinch, then flatten gently with your palms, turn it over, flatten again.
Then transfer carefully to a preheated frying pan with a knot down, straighten, make a hole in the middle with your finger so that the dough does not swell, and put it in a well-heated oven to 250 degrees at first for 10 minutes on the lowest shelf so that the bottom of the pie is fried, and then on the middle shelf until the pie is browned. It will take 10-12 minutes.
I use the function of lower and general heating without opening the oven.
Take out the pie, (put the next one in the oven at the same time), transfer the finished pie to a dish, liberally lubricate the surface with melted butter.
Put the next pie on the previous one and also practically pour butter over the pie.
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
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 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
- 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
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
