Sastojci: 1 kg brasna, 250 g margarina (iz frizidera), 300 ml mlakog mleka, 200 ml vode, 100 ml ulja, 40 grama svežeg kvasca, 1 kašika šećera, 1 kašika soli, za premazivanje - 1 zumance.
Priprema:
1. U mleko staviti izmrvljen kvasac i secer i ostaviti 15 minuta da naraste.
2. U ciniju sipati brasno i so i promesati.
3. Napraviti rupu u sredini brasna i dodati kvasac, ulje (ostaviti 2 kasike) i pola od kolicine brasna. Promesati varjacom.
4. Dodati jos brasna ali ostavite 150 g brasna. Zamesite srednje meko testo.
5. Preliti sa ostatkom ulja (2 kasike) i kratko premesiti testo da bude celo premazano uljem.
5b. Ostàviti da odstoji 10 minuta.
6. Radnu povrsinu posuti brasnom. Staviti testo. Pritisnuti malo rukama. Posuti brasnom i razviti oklagijom u tanki pravougaonik. Kad dobijete testo precnika oko 30 cm, okrenite testo na drugu stranu i nastavite da razvijate do tankog pravougaonika.
7. Narendati pola margarina na pola pravougaonika. Preklopiti praznu polovinu testa preko margarina.
7b. Naredndati ostatak margarina na pola testa. Preklopiti prazni deo preko margarina.
8. Malo testo pritisnuti rukama. Preklopljene strane testa (2) iseci nozem. S tim sto onu stranu sto ste dva puta preklopili, iseci oba sloja.
8b. Posuti brasnom. Okrenuti testo, i drugu stranu posuti brasnom.
9. Razviti oklagijom u tanki pravougaonik.
10. Duzom stranom preklopiti na trecinu. Drugi deo, drugu trecinu testa preklopiti preko vec preklopljenog testa.
10b. Duzu stranu preklopiti po sirini na trecinu. Zatim drugu stranu testa preklopiti preko preklopljenog dela.
11. Sve preklopljene delove testa iseci nozem.
Ovako testo mozete zamrznuti ako ne treba odmah da ga koristite. Umotati u papir za pecenje pa staviti u kesu za zamrzivac.
12. Oklagijom pritiskati testo. Okrenuti na drugu stranu i pritiskati oklagijom.
12b. Razviti oklagijom u pravougaonik na debljinu od 1 cm.
13. Filovati po zelji ali samo na pola testa.
14. Preklopiti praznom polovinom testà preko fila. Malo pritisnuto testo rukama.
15. Seci zeljene oblike.
16. Pleh namazati uljem.
17. Poslagati testo u pleh.
18. Premazati umucenim zumancetom.
19. Po zelji posuti sa malo soli ili sa susamom (beli i/ili crni), lanom, kimom.
20. Ukljuciti rernu da se zagreje na 200 C.
Za to vreme testo ce da odstoji, desetak minuta.
21. Peci od 15 do 20 minuta.
22. Ostaviti da se ohlade.
23. Posluziti uz domace kiselo mleko ili jogurt ili kiselu pavlaku ili domaci kefir.
Predlog: mozete napraviti Lisnato testo.
Ingredients: 1 kg of flour, 250 g of margarine (from the refrigerator), 300 ml of lukewarm milk, 200 ml of water, 100 ml of oil, 40 grams of fresh yeast, 1 tablespoon of sugar, 1 tablespoon of salt, for coating - 1 egg yolk.
Preparation:
1. Put crushed yeast and sugar in the milk and let it rise for 15 minutes.
2. Pour flour and salt into the bowl and mix.
3. Make a hole in the middle of the flour and add yeast, oil (leave 2 tablespoons) and half of the amount of flour. Stir with a wooden spoon.
4. Add more flour, but leave 150 g of flour. Knead a medium soft dough.
5. Pour over the rest of the oil (2 tablespoons) and knead the dough briefly so that it is completely coated with oil.
5b. Let it stand for 10 minutes.
6. Sprinkle the work surface with flour. Put the dough. Press a little with your hands. Sprinkle with flour and roll out with a rolling pin into a thin rectangle. When you get a dough about 30 cm in diameter, turn the dough to the other side and continue to roll it out to a thin rectangle.
7. Grate half the margarine on half the rectangle. Fold the empty half of the dough over the margarine.
7b. Spread the rest of the margarine on half of the dough. Fold the empty part over the margarine.
8. Press a little dough with your hands. Cut the folded sides of the dough (2) with a knife. With that, on the side that you folded twice, cut both layers.
8b. Sprinkle it with flour. Turn the dough over and sprinkle the other side with flour.
9. Roll out with a rolling pin into a thin rectangle.
10. Fold the long side into a third. Fold the second part, the second third of the dough over the already folded dough.
10b. Fold the long side in half widthwise. Then fold the other side of the dough over the folded part.
11. Cut all folded parts of the dough with a knife.
You can freeze the dough like this if you don't need to use it right away. Wrap in baking paper and put in a freezer bag.
12. Press the dough with a rolling pin. Turn to the other side and press with a rolling pin.
12b. Roll out with a rolling pin into a rectangle to a thickness of 1 cm.
13. Fill as desired, but only on half of the dough.
14. Fold the empty half of the dough over the filling. Slightly press the dough with your hands.
15. Cut the desired shapes.
16. Grease the baking tray with oil.
17. Place the cut dough in the baking tray.
18. Cover with whipped egg yolk.
19. If desired, sprinkle with a little salt or with sesame (white and/or black), flax seeds, and cumin.
20. Turn on the oven to heat it to 200 C.
During that time, the dough will rest for ten minutes.
21. Bake for 15 to 20 minutes.
22. Leave to cool.
23. Serve with homemade sour milk or buttermilk or sour cream or homemade kefir.
Suggestion: you can make Puff pastry.
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