Tip 1: Delicious khachapuri from yeast dough

Tip 1: Delicious khachapuri from yeast dough

Khachapuri is a Georgian dish made from dough, whichis prepared with the addition of local cheese. There are several basic recipes for khachapuri with slight differences in ingredients. Most often, khachapuri is cooked on a batterless test, based on a special milk ferment. But, since it is difficult to buy it in a regular store, a recipe based on a yeast test has appeared.

Khachapuri in Adjarian style with egg

You will need

  • Khachapuri from yeast dough:
  • - 1 packet of yeast;
  • - 200 ml of medium-fat milk;
  • - 130 g of butter;
  • - 4-5 tbsp. flour;
  • - 2 eggs;
  • - soft fresh cheese (for example, suluguni);
  • - 1/2 tsp. Salts;
  • - 1 tsp. Sahara;
  • - 1 tbsp. sunflower oil;
  • - 2.5 tbsp. matzoni.
  • Khachapuri with egg:
  • - 3 glasses of flour;
  • - 200 ml of milk;
  • - 80 g of butter;
  • - 11 eggs;
  • - 15 g dry yeast;
  • - 400 grams of suluguni cheese;
  • - 200 g of brynza;
  • - a pinch of salt and sugar.

Instructions

1

Khachapuri from yeast dough

Melt half the butter on the stove insmall saucepan. Then mix it with warm milk and yeast. Wait a few minutes for the yeast to disperse. Then add in the dough matzoni, 1 egg, vegetable oil, salt and sugar. Mix again thoroughly and start to gradually pour into the resulting mass of flour. Take care that no lumps form in the test. The dough should turn plastic and dense. Cover the container with a towel and put in a warm place for 2 hours. After an hour, if the dough has already risen, mix it.

2

Take care of the filling. Break the remaining egg, separate the protein from the yolk. Mix the yolk with the remaining butter, and add the cheese grated on a large grater. Stir the filling and sprinkle a little.

3

Divide the dough into several portions. Each roll in a flat cake, put in the center for an equal amount of filling. Fold around the dough and once again roll the cake with the filling. Take care that the cheese does not go beyond the edges of the cake. Finished khachapuri grease a small amount of butter or vegetable oil.

4

Heat the oven to 200oC. Put the tortillas on a baking tray and allow them to stand for half an hour. After that, bake for 15-20 minutes. You can test the test with a fork or toothpick. Serve khachapuri 10-15 minutes after baking, folding them with a pile. If you plan a dinner later, khachapuri can be heated in a frying pan. These cakes will be a successful addition to freshly brewed tea.

5

Khachapuri with egg

Prepare the dough according to a recipe similar to the first kind of khachapuri, but exclude vegetable oil and matzoni. Instead, dilute the milk in a 1 to 2 ratio so that there is enough liquid in the test.

6

Prepare the filling. Brynza and suluguni with a fork or grate, add 1 egg. Cut the dough into 10 pieces, roll it and make small open squares from the tortillas. In the center of each of them put the cheese stuffing and let the products be separated for 20-30 minutes. Meanwhile, preheat the oven to 200 degrees and bake khachapuri in it for 10 minutes until half cooked. Then take them out and break one egg into each of the envelopes.

7

Return the baking tray to the oven and bake khachapuri until the egg is ready. Serve the products hot.

Tip 2: Recipe for yeast dough "Drowned"

"Drowned man" - this time not a word fromthe criminal chronicle, and the popular name is quite harmless yeast test, which is extremely rare mistresses. Prepare it with a prescription, and baking is always airy and soft.

Recipe for yeast dough "Drowned"

Ingredients and preparation of yeast dough "Drowned"

You will need:- 750 g of wheat flour of the highest grade, - 3 eggs of medium size, - 200 ml of 2.5% milk, - 150 g of butter or quality margarine, - 10 g of dry active yeast, - 2 tbsp. white sugar - 1 tsp. of fine salt. Remove butter or margarine, eggs and milk from the refrigerator in advance for 30-40 minutes before cooking to warm the food to room temperature. This is an important recipe point, do not neglect it. Double sift the flour through a fine sieve for greater puffiness of baking. Pour the milk into a saucepan and heat on the stove to 40-50oC or do it in the microwave. Dissolve the yeast in it and dissolve the sugar, which further activates their action. Mix everything thoroughly with three tablespoons of flour and put in a warm place in the kitchen or in a preheated oven for 30oC for 15-20 minutes before the appearance of a "leaky" frothy cap. Beat the eggs in a deep bowl or basin, season with salt and whisk. Rub butter or margarine on a fine grater or mash with a fork and add to the egg mixture, pour in the yeast liquid, pour 2 tbsp. flour and mix everything thoroughly. Mix the dough, gradually pouring the remaining flour, first using a wooden spoon, then hands. Transfer it to a table powdered with flour and knead for 5-10 minutes, it should turn out soft, but at the same time elastic and not stick to the palms.

"Drowning" the test

You will need:- a large saucepan or a bucket - 3 liters of cold water - a piece of gauze with a size of 50x70 cm. Fill a very cold, clean water pan or bucket. Spread a gauze cut above the dishes and gently lower the dough into it for 15-30 minutes. At first it will sink to the bottom, but then it will start to float, increasing in size. The process of raising the yeast dough by this method is much faster than traditional, because carbon dioxide from yeast can not escape into the air because of the surrounding water, but remains inside. Carefully pull the dough out of the water, collecting the edges of the tissue. Squeeze gauze and discard, dab "Drowned" paper towel, cover with a wet towel and leave for another 15 minutes in a warm place. Again, hold it in your hands and bake pies, pies, rolls, pizza or other pastries of your choice. Give the products 15 minutes to stand on the baking sheet before you send them to the oven.
0