Sastojci: 14 kasika kiselog mleka (ili jogurta), 2 jaja, 7-8 kasika secera, 6 kasika ulja ili topljene masti, malo soli i sode bikarbone, brasno po potrebi (da se dobije srednje meko testo), ulje (mast) za przenje.
Priprema:
1) Umutiti kiselo mleko (jogurt) sa jajima.
2) Dodati secer, ulje (mast), so i sodu bikarbonu i brasno.
3) Razvuci oklagijom pa seci vecom casom a zatim manjom.
4) Staviti u serpu dosta ulja (masti) pa ih prziti dok ne porumene.
5) Posuti secerom.
Napomena: Prava temperatura ulja je ona u kojoj kockica belog hleba brzo dobije zlatno braon boju. Nemojte odjednom stavljati mnogo testa u ulje, jer ce se temperatura smanjiti (treba vise vremena da porumene - sto znaci da ce se napiti previse ulja). Kada su djevreci przeni, izvadite, ocedite i ostavite neko vreme na hartiji, koja je ce upiti visak ulja.
Ingredients: 14 tablespoons sour milk (or yogurt), 2 eggs, 7-8 tablespoons of sugar, 6 tablespoons oil or melted lard, salt and baking soda, flour as needed (to get a medium soft dough), oil (lard) for frying.
Preparation:
1) Whisk the sour milk (yogurt) and eggs.
2) Add sugar, oil (lard), salt, baking soda and flour.
3) Develop dough with rolling pin and cut with bigger glass first, then with smaller glass.
4) Put enough oil (lard) in a pan and fry them until golden brown.
5) Sprinkle with sugar.
Note: Real oil temperature is one in which small cube of white bread quickly gets a golden brown color. Do not suddenly put a lot of dough in oil, because the temperature will decrease (needs more time to get the golden color - which means that they will drink too much oil). When bagels are fried, remove, drain and leave them some time at the paper, which will absorb the excess oil.
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