Composition / ingredients
Step-by-step cooking
Step 1:
How to make dough for kystyby with potatoes? Prepare the necessary ingredients. Take flour of the highest grade, milk - of any fat content, according to your taste. I advise you to take high-quality, fragrant butter - it is very noticeable in baking. Wash the egg and dry it with napkins.
Step 2:
Sift wheat flour through a fine sieve for oxygen enrichment. Due to this, the baking will turn out to be more airy.
Step 3:
Melt the butter in any way convenient to you. Let it cool down a bit.
Step 4:
Beat the chicken egg with salt until smooth.
Step 5:
Heat the milk slightly. Pour lukewarm milk into the egg mass, mix.
Step 6:
Add the melted butter to the milk-egg mass, mix.
Step 7:
Pour about 3/4 of the total wheat flour into the egg-milk mixture.
Step 8:
Mix the dough first with a spoon, then start kneading with your hands. Add the rest of the flour gradually, a little at a time, stirring the dough and watching its consistency. Flour you can take more or less, keep this in mind.
Step 9:
The dough should be soft, elastic, in no case tight. Wrap the finished dough in a film and leave on the table for 30 minutes.
Step 10:
After that, you can start cooking kystybyy tortillas. They are very tasty with potato filling. Have a good baking!
Unleavened dough for kystyby can be made sweet (with the addition of butter, eggs) or ordinary (on water with vegetable oil).
Depending on the components of the dough, the tortillas will be soft or dry. It is not difficult to guess that the dough on the water will turn out to be a little harsh tortillas, rather than butter dough on milk or kefir. You can choose the option that you like best.
For making tortillas, the dough is divided into equal parts depending on the size of the pan. Each part is rolled out very thinly and quickly fried in a dry pan on both sides until browned. It is necessary to stuff the tortillas in hot form. The filling is placed on one half of the tortilla, the second half is closed and does not pinch. It turns out a pie by the type of juicer. From above, the kystyby is smeared with butter.
So that the tortillas do not break and it is easy to wrap the filling in them, it is very important to choose the optimal heating of the frying pan. Tortillas should be fried quickly, but at the same time do not burn. My first tortilla was over-dried, probably because the frying pan was not heated enough and the dough did not turn brown for a long time. Such a cake could not be rolled up.
The filling for Tatar tortillas can be vegetable stew or porridge. It turns out delicious with potatoes. For such a filling, you just need to make mashed potatoes with the addition of milk and butter.
From this amount of dough, I got 16 delicious kystybys with potatoes. You can serve them with hot broth or just with tea.
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Caloric content of 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
- 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
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
