Meat mini-rolls
Ingredients:
Dough:
1,5 glasses of flour
1 yolk
0,5 tbsps of sugar
0,2 tsps of salt
25g the desi (kindled)
150 ml of milk
1/4 part of bag of yeast (instant)
Stuffing:
Forcemeat (any, at me chicken indyushachy) — 200-300g
Onion — 2sht
Potatoes crude cleared — 2sht
Egg — 1 piece
Salt, pepper, greens to taste
Sauce:
Eggplant — 0,5sht
Vegetable marrow — 0,5sht
Paprika — 0,5sht
Tomatoes — 2-3sht
Garlic — 1zubchik
Sour cream — 100g
Salt, fragrant black pepper, ground paprika sweet to taste
Preparation:
To prepare dough (I prepared in the bread machine), dough has to be abrupt, doubled, not to stick to hands;
To add egg, salt, pepper to mincemeat to taste — it is good to mix;
To cut onions with cubes;
From dough to roll squared layer, from above to lay forcemeat — further onions — further potatoes, grated on grater — slightly to add some salt and strew with chopped greens;
To curtail layer roll and to cut on portion slices the 4-5th thickness;
To priplusnut and lay out each slice a little on the oiled baking tray;
To bake in the warmed oven (200 degrees) for 10-15 minutes on each party to podrumyanivaniye;
For sauce to cut vegetables with cubes, it is good to fry on desi, to turn via the meat grinder with small lattice (it is possible and from-blendorit, but then sauce will be homogeneous — and my purpose — to keep vegetables grains), to add garlic through chesnoko-press and other ingredients — it is good to mix;
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