Puff samosa (real, Uzbek)
Puff samosa (real, Uzbek)
For dough it is required:
4 Art. of flour
1 egg
1 Art. of warm water
100 g of plums. oils
0,5 tsps of salt
Preparation:
Has added egg, salt to warm water, having merged oil (soft), all fork has slightly shaken up, has stirred before salt dissolution
Also began to pour gradually flour, at the same time stirring
When dough became dense, I have laid out it on table and have kneaded plotnovaty dough
Has divided it into three parts
Has rolled each part in Kolobok
Also left on table, having covered with napkin (according to the recipe for 20-30 min.). And itself was engaged in stuffing...
Stuffing:
Mutton
Mutton fat
Onions
salt, pepper
greens: parsley, fennel (was not)
it is possible any spices
I have small cut meat and a little fat
Has added the cut onions and all the rest. Also has mixed
Forming of puff samosa:
Has taken one Kolobok and podmesit a little. Strewed table with starch.
Sekretik! It is necessary to roll dough on starch! (I do not know why... But dough turns out such smooth and gentle!)
Has rolled it is thin (and according to the recipe 2-3 mm were necessary).
Has kindled desi (fat was not), has a little allowed it to cool down
Also has greased it is thin (!) dough layer. Left it to dry up and has gone to other table to roll the second layer of dough, it is desirable the same diameter
Has rolled, has reeled up on rolling pin and has transferred to the first layer of dough. Also has greased it it is thin oil
Has rolled the third layer, has transferred (if diameter of upper layer less, than lower, it is possible to tighten slightly hands dough) and has oiled.
Sekretik! Before stacking from above dough layer, we allow oil to stiffen from the lower layer!
As oil has stiffened, we start twisting roll
Begin with the middle and very densely on all length twist roll
The ends all the same dense have not turned out because of round form of layer. Rectangular layer would twirl better (but it so... thoughts aloud...)
We start knifing with the middle sharp slices, 1,5 cm thick.
Then we find edge of dough, we wind off a little and we stack on cut (it will stick together layers among themselves that they have not crept away)
Now from above accurately we start rolling with rolling pin lepeshechka
Sekretik! Before expansion, slices can be cleaned in the freezer for 10-15 minutes. Slices will become firm (at the expense of oil) and them will roll very conveniently without flour or starch. And if to roll from reverse side, at edges too there will be layers (addition
Baklava
Baklava
Ingredients:
For dough:
Flour - 500 g
Egg - 2 pieces.
Sour cream - 150 g
Milk - 150 g
Desi - 50 g
Yeast - half of packs dry (5-6 g) or
15 g fresh
Salt - pinch
Sugar - 1 h. l.
Stuffing:
Walnuts - 250 g
Icing sugar - 250 g
Desi - 250 g
Cardamom - 0,5 h. l.
Cinnamon - 1 h. l.
Vanilla
Top:
The egg which is shaken up - 1 piece.
Walnuts (halves)
SYRUP:
Honey - 150 g
Hot water - 90-100 ml
Preparation:
1. Dough:
to warm up milk, to add there yeast and sugar, to stir and give to yeast; to recover that they have risen.
2. In other bowl we will mix flour, oil, eggs, sour cream and salt. Then we add ours to this mix ; the yeast which has recovered.
3. We stir. We spread this weight on table and it is well kneaded soft dough. We make dough in heat for 1-1,5 hours (to cover dough
polotenchik).
4. Stuffing:
To pass nuts via the meat grinder or, to roll rolling pin (in the blender at all not to crush - too small will turn out and taste will be not that any more).
5. To mix the crushed nuts with vanillin, icing sugar and cinnamon. We oil form vegetable (form of 24х29 cm in size, it is possible to take slightly more, but it is obligatory with sides, the baking tray will not go).
6. To divide the suitable dough into 12 parts, one slice from
than which others have to be twice more. We roll this big slice with the area such that it has covered bottom and sides of form, and still slightly hanged down...
7. To roll dough it is very thin, about 1 mm or is even thinner, but is not thicker. Now we transfer dough to form. Also we cover it our form.
8. Edges of dough let hang down. Now we will kindle desi.
Also we will grease with it dough thin layer, to leave half of this oil. Now we will roll the following layer, to the form bottom sizes. We transfer and dim bottom.
9. Too we grease the second layer of dough with thin butter layer and now we strew with stuffing. And thus: have rolled, have laid, have greased, strewed - 9 more times (only 10 repeat
time), and oils has to remain, about, a half.
10. We roll the 11th slice of dough and we cover with it the 10th
layer. the 11th layer is oiled.
11. The hanging-down edges of dough it is cut off so that the edge remained about 1-2 cm. Edges it is stacked on dough.
12. Also we grease edges with frothed eggs. We roll the 12th slice of dough and we cover with it the 11th layer. The top is greased with frothed eggs. We cut baklava on rombik. We cut not up to the end, differently everything will flow out on bottom of form and will burn. We put walnut half on core of each rombik, slightly pressing. To cover with towel and to leave baklava for 15 minutes. We send baklava in warmed to 180 C oven on 15min. We get and water from above with the remained oil. To water baklava with hot honey syrup.
Syrup: to mix honey with hot water. Almost before the readiness it is watered on cuts with honey syrup.
Now baklava it is possible to wear out till beautiful color. When baklava cools down, get it from form, rombika dorezhta up to the end. Then dip each party in honey syrup.
Pelmeni
Pelmeni
Ingredients:
dough
1.5-2 flour glass
1 pieces egg
100 ml. boiled slightly warm water
50 ml. milk
1 tablespoon of vegetable oil
0.5 h. salt spoons
sugar pinch
forcemeat
300 gr. beef
300 gr. pork (neck)
1 pieces bulb
40 ml. ice water
salt, pepper to taste
To sift flour (1.5 glasses) in bowl, to make deepening, to pour in water, milk, oil, to add egg, salt and sugar, since edges gradually to knead dough, to shift it to the table strewed with flour, pouring still torments to knead elastic elastic dough, to cover it with bowl and to allow it to have a rest minutes 30-40, during this time dough needs to be peremesit once.
To overwind meat on the meat grinder with bulb (it is possible twice), to add salt and pepper (more not to add any seasonings), to pour in ice water to forcemeat, it is good to stir forcemeat.
To divide dough for convenience into 3 parts, one part on the table strewed with flour to roll in thin layer (it is necessary to roll it is quite thin, but not to transparency) with shot glass to squeeze out circles from dough, to put forcemeat in core. To dip fingers into flour, it is good to fasten seams, to stack pelmeni on the tray strewed with flour. To stick together so all pelmeni, to peremesit dough trimmings and again to roll tonenko, to use all dough.
Then to put tray with pelmeni in the freezer for about 30 minutes that they have a little frozen slightly.
Then it is possible to boil part of pelmeni in the added some salt water with bay leaf, and part finally to freeze, shift in package and to clean in the freezer.
Category: Recipes 
Fytyr on - Egyptian
Fytyr on - Egyptian
It is such miracle pie, even not pie, but vkusnyuchy cake, it is madly tasty, my dear kulinarochka, even are not present words how to describe this east slados,
if trust me, we will start.
Category: Recipes 
Baklava!
Baklava!
Ingredients:
DOUGH:
Flour - 500 g
Egg - 2 pieces.
Sour cream - 150 g
Milk - 150 g
Desi - 50 g
Yeast - half of packs dry (5-6 g)
Salt - pinch
Sugar - 1 h. l.
STUFFING:
Walnuts - 250 g
Icing sugar - 250 g
Desi - 250 g
Vanilla
TOP:
The egg which is shaken up - 1 piece.
Walnuts (halves)
SYRUP:
Honey - 150 g
Hot water - 90-100 ml
Preparation:
To prepare dough for baklava:
At first it is necessary to warm up milk that it was warm, to add there yeast and sugar, to stir and give to recover yeast that they have risen hat. In other bowl we will mix flour, oil, eggs, sour cream and salt. We mix slightly. Then to this mix it is added our recovered yeast. We stir and is well kneaded soft dough and we put in heat for 1-1,5 hours (cover dough with polotenchik). Dough has to approach well.
While dough for baklava approaches, we will make stuffing:
To roast nuts a little on dry frying pan, to roll rolling pin or to pass via the meat grinder
To mix the crushed nuts with vanillin and icing sugar.
We grease form with desi.
To divide the suitable dough into 12 parts one slice from which has to be twice more than others. We take this big slice now and we roll it with the area such that it has covered bottom and sides of our form, and still slightly hanged down. Now we reel up dough on rolling pin and it is transferable on form. Also we cover it our form. Edges of dough let hang down. Now we will kindle desi. Also we will grease with it dough. Now we will roll the following layer, but already to the sizes of bottom of our form, about 1 mm thick. We transfer also, on rolling pin, and we dim bottom. We too grease the second layer of dough with thin butter layer and now we strew with stuffing (stuffings pour so much that was enough for 10 layers). And thus: have rolled, have laid, have greased, strewed - 9 more times (only 10 times) repeat. Now we roll the 11th slice of dough and we cover with it the 10th layer. we oil the 11th layer. We cut off the hanging-down edges of dough knife so that the edge remained about 1-2 cm. We stack edges on dough. Also we grease edges with frothed eggs. Now we roll the last 12th slice of dough and we cover with it the 11th layer. The top is greased with already frothed eggs that our baklava was ruddy and beautiful. And now we cut baklava on traditional rombik. We cut not up to the end, differently everything will flow out on bottom of form and will burn. Therefore we cut ALMOST up to the end. Then we put walnut half on core of each rombik, slightly pressing. It is ready!
Now we include oven, we put on plate our form with baklava, we cover it with polotenchik and we leave to rasstaivatsya for 15 minutes.
recepti
Croissants with chocolate
Croissants with chocolate
Ingredients:
600 gr puff yeast dough
250 gr nutella or any other chocolate (chocolate and nut) paste
2 tbsps of milk
Preparation:
1. Roll dough in rectangular layer, it is very thin it is not necessary to roll. Cut on triangles.
2. From the wide party of each triangle make cut (it is necessary for this purpose that it would be possible to curtail easily beautiful croissants).
3. Closer to the wide party put teaspoon of chocolate paste.
4. Densely curtail croissants (from the triangle basis to its top). Shift to baking tray, cover with napkin and clean for about 15 minutes in the refrigerator (it will slow down process of approach of dough, but will help to avoid oil melting).
5. Grease croissants with milk and put in the oven warmed to 180 degrees for about 20 minutes (in other words, bake till golden color).
6. Still couple of words about temperature: a lot of things depend on oven. If a little oil is melted it is normal, but its large number says that temperature is insufficient; add
Baklava
Baklava
Ingredients:
For dough:
Flour - 500 g
Egg - 2 pieces.
Sour cream - 150 g
Milk - 150 g
Desi - 50 g
Yeast - half of packs dry (5-6 g) or
15 g fresh
Salt - pinch
Sugar - 1 h. l.
Stuffing:
Walnuts - 250 g
Icing sugar - 250 g
Desi - 250 g
Cardamom - 0,5 h. l.
Cinnamon - 1 h. l.
Vanilla
Top:
The egg which is shaken up - 1 piece.
Walnuts (halves)
SYRUP:
Honey - 150 g
Hot water - 90-100 ml
Preparation:
Dough:
to warm up milk, to add there yeast and sugar, to stir and give to recover yeast that they have risen. In other bowl we will mix flour, oil, eggs, sour cream and salt. Then to this mix it is added our recovered yeast. We stir. This weight it is spread on table and it is well kneaded soft dough. We make dough in heat for 1-1,5 hours (to cover dough
polotenchik).
Stuffing:
To pass nuts via the meat grinder or, to roll rolling pin (in the blender at all not to crush - too small will turn out and taste will be not that any more). To mix the crushed nuts with vanillin, icing sugar and cinnamon. We oil form vegetable (form of 24х29 cm in size, it is possible to take slightly more, but it is obligatory with sides, the baking tray will not go).
To divide the suitable dough into 12 parts, one slice from
than which others have to be twice more. This big
we roll slice with the area such that it has covered bottom and sides of form, and still slightly hanged down... To roll dough it is very thin, about 1 mm or is even thinner, but is not thicker. Now dough it is transferable on form. Also we cover it our form. Edges of dough let hang down. Now we will kindle desi.
Also we will grease with it dough thin layer, to leave half of this oil. Now we will roll the following layer, to the form bottom sizes. We transfer and dim bottom. Too we grease the second layer of dough with thin butter layer and now we strew with stuffing. And thus: have rolled, have laid, have greased, strewed - 9 more times (only 10 repeat
time), and oils has to remain, about, a half.
We roll the 11th slice of dough and we cover with it the 10th
layer. the 11th layer is oiled.
The hanging-down edges of dough it is cut off so that the edge remained about 1-2 cm. Edges it is stacked on dough.
Also we grease edges with frothed eggs. We roll the 12th slice of dough and we cover with it the 11th layer. The top is greased with frothed eggs. We cut baklava on rombik. We cut not up to the end, differently everything will flow out on bottom of form and will burn. We put walnut half on core of each rombik, slightly pressing. To cover with towel and to leave baklava for 15 minutes. We send baklava in warmed to 180 C
oven on 15min. We get and water from above with the remained oil. To water baklava with hot honey syrup.
Syrup: to mix honey with hot water. Almost before the readiness it is watered on cuts with honey syrup.
Now baklava it is possible to wear out till beautiful color. When baklava cools down, get it from form, rombika dorezhta up to the end. Then dip everyone
the party in honey syrup.
Achma
Achma
Ingredients:
the desi (kindled) - 400 g
water - 200 ml
eggs - 5 pieces.
cheese (suluguni) - 1 kg
sour cream - 200 g
salt - (to taste)
flour - 1 kg
Preparation:
Eggs to shake up, add water, sifted flour and salt. To knead dough. To divide it into 8 parts, having made one part a little more than the others.
To create ball from each part of dough. To leave for 10 min. for rasstoyka. Then with force to beat off dough balls about table. Is very thin to roll them in big circles. To lay out layer of the bigger size on the oiled parchment, to grease with part of the kindled oil.
To lower other layers in turn in the boiling water on 10–15 sec., then at once in bowl with cold water and to display on paper towel.
Cheese to grate, mix with sour cream and and a half the remained oil. On layer of water-logged dough to put short glass of 4 boiled layers, plentifully oiling everyone. From above to lay out half of cheese stuffing.
To put 3 more layers of dough, too coating them with oil. To spread out the remained stuffing.
To bend edges of water-logged dough upward. To warm oven to 200 °C. To cover achma with the last layer. From above to put leaf of foil. To bake in oven of 15 min., then to reduce temperature to 180 °C, to remove foil and the furnace of 10 more min. To give hot.
Rolls with processed cheese
Rolls with processed cheese
Dough:
200 g of milk
1 tsps of yeast powder
1 tsps of sugar (it is possible even 2 or 3 that dough was more sweet slightly)
300 g of flour
2 tbsps of flavourless vegetable oil
Stuffing:
processed cheese for hamburgers (10 pieces)
PREPARATION:
Has added yeast and sugar to warm milk. Has given to recover yeast, has added oil, flour. Has kneaded not stiffdough.
Has allowed dough to rise
Has divided dough into 10 slices
Cheese is necessary such
Has rolled each slice it is thin (2-3 mm of thicknesses.) in rectangle (it is necessary to roll on the table oiled vegetable), on one edge has put cheese
Since bottom edge has started displacing roll (not densely!)
It is better to zashchipnut edges, probably, and that at me in some cheese has a little flowed out
To lay on the baking tray laid by paper for pastries the SEAM DOWN. To allow to stand it minutes 20-25. To grease with yolk with milk (and I have absolutely forgotten them to grease)
To bake in warmed to 210 C oven of 15-20 minutes
Croissants with chocolate
Croissants with chocolate
Ingredients:
600 gr puff yeast dough
250 gr nutella or any other chocolate (chocolate and nut) paste
2 tbsps of milk
Preparation:
1. Roll dough in rectangular layer, it is very thin it is not necessary to roll. Cut on triangles.
2. From the wide party of each triangle make cut (it is necessary for this purpose that it would be possible to curtail easily beautiful croissants).
3. Closer to the wide party put teaspoon of chocolate paste.
4. Densely curtail croissants (from the triangle basis to its top). Shift to baking tray, cover with napkin and clean for about 15 minutes in the refrigerator (it will slow down process of approach of dough, but will help to avoid oil melting).
5. Grease croissants with milk and put in the oven warmed to 180 degrees for about 20 minutes (in other words, bake till golden color).
6. Still couple of words about temperature: a lot of things depend on oven. If a little oil is melted it is normal, but its large number says that temperature is insufficient; add
Croissants with chocolate
Croissants with chocolate
Ingredients:
600 gr puff yeast dough
250 gr nutella or any other chocolate (chocolate and nut) paste
2 tbsps of milk
Preparation:
1. Roll dough in rectangular layer, it is very thin it is not necessary to roll. Cut on triangles.
2. From the wide party of each triangle make cut (it is necessary for this purpose that it would be possible to curtail easily beautiful croissants).
3. Closer to the wide party put teaspoon of chocolate paste.
4. Densely curtail croissants (from the triangle basis to its top). Shift to baking tray, cover with napkin and clean for about 15 minutes in the refrigerator (it will slow down process of approach of dough, but will help to avoid oil melting).
5. Grease croissants with milk and put in the oven warmed to 180 degrees for about 20 minutes (in other words, bake till golden color).
6. Still couple of words about temperature: a lot of things depend on oven. If a little oil is melted it is normal, but its large number says that temperature is insufficient; add
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