1-1,2 kg of wheat flour, 350 ml of milk, 3 tablespoons of sour cream, 150 g of corn oil or olive oil, 50 g sugar, 1 teaspoon salt, 50 g yeast, 1 egg. For the filling: 1,5 kg fresh cabbage, 4-5 eggs, 1 onion, 150 g butter, 20 g of salt, citric acid, 1 tablespoon sugar
Instructions:
Prepare a yeast dough sponge method, give it a go. Roll out the dough layer 1 cm thick and divided into two unequal parts. Smaller part to put on greased sheet and shift the prepared stuffing. Most of the dough to cover filling, fold the edges over the edge of the first layer. Writing to come, coat with beaten egg, prick with a fork and bake in oven at moderate heat. Cooled cake cut into square pieces.
For filling, chop the cabbage, sprinkle with salt, put in a bowl and tamp tolkushkoy, until the juice. Chop the onion, fry in part of oil, add the cabbage and the juice and in a closed pot stew until tender over low heat, gradually adding remaining oil as well as citric acid and sugar. To cooled cabbage, add boiled chopped eggs.
Big cake can dump boiled ground beef. In this case, you have to boil 1.4 kg of beef, pass it twice through a meat grinder, add chopped onions, fried in margarine (50 g), 20 g of salt, pepper, 1 tablespoon of chopped greens, a little broth and sour cream.
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