Composition / ingredients
Step-by-step cooking
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Pink salmon fillet
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We take first turn on the oven and let it warm up. Then we take the fish, clean it, cut the fish fillets into thin strips, and while the dough is being diluted. Cut into pieces, salted and left. Then beat the eggs for baking. The mass obtained from the eggs is salted with chuchut. Now we cut the thawed dough into strips. We put the fish fillets on the dough and roll them into a roll. We fasten the bottom and side so that the fish fillet is not on the baking sheet. And we straighten the top and get a rosebud. Put the finished pastries on a baking sheet and lubricate with egg. And bake until it gets a brown or light brown shade. Take the resulting pastries out of the oven or stove, take either a brush or a bandage and moisten with milk. And we put it on a plate. Delicious rosy and most importantly soft buns are obtained at the expense of milk. You can also make it with cheese and chopped ham. Only processed cheese should be completely placed in the dough and not left open.
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
- Boiled pink salmon - 168 kcal/100g
- Pink salmon fresh - 142 kcal/100g
- Salted pink salmon - 169 kcal/100g
- Puff pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
- Salt - 0 kcal/100g
