Garlic pampushki

Pampushka is none other than a small-sized type of bun. Pampushki, as a rule, are made from yeast dough. This yeast bakery product is traditionally referred to the national cuisine of Ukraine. However, pampushki, albeit under different names, have long been firmly entrenched in the national culinary traditions of many world states.

The main feature of pampushek can be considered the compact size of buns. Usually, the size of pampushek can be compared to walnut or small apple. Baking professionals attribute pampushki to varieties of crumpets. True, these two bakery products differ in the method of manufacture. Pamushki, unlike crumpets or doughnuts, are not fried in vegetable oil, but baked in an oven or in a regular oven.

Perhaps one of the most famous species of small-sized and rounded-shaped yeast dough buns can be considered pampushki with garlic. In accordance with the traditions of Ukrainian national cuisine, pampushki with garlic are necessarily served as an important addition to real beetroot or borscht. It is worth noting that in addition to pampushki with garlic, the so-called pampushki-pesas are in demand in the culinary environment.

This variety differs from pampushek with garlic in its regular regular round shape. It is noteworthy that pampushki with garlic have become an integral part of the Russian national culinary tradition. This gradually happened in the second half of the 19th century, when Odessa restaurateurs began to use pampushki with garlic.

Once upon a time, the village bakery product of pampushka with garlic was to the taste of the discerning public of Odessa restaurants. So gradually from the village culinary product pampushki with garlic passed into the category of urban bakery products. Yeast dough is used to make pampushek with garlic. The recipe for yeast dough for pampushek with garlic implies the use of chicken eggs, butter, and besides cow's milk.

It is worth remembering that for pampushek with garlic, it is better to make uncool dough. In addition, the pampushek dough with garlic should rise several times. At the initial stage of making pampushek with garlic, the dough will be divided into small pieces. The obtained pieces of dough with a size of walnut are dipped in oil, then allowed to rise, and only then steamed in molds.

Then the pampushki are browned in the oven until a golden crust is formed. Garlic is added at the very end of the preparation of pampushek. As noted earlier, pampushki with garlic are considered mandatory accompaniment for real Ukrainian borscht.

Garlic pampushki are served as a snack with some types of homemade gravy. Historians claim that the pampushka bun received its original name thanks to the German word pfannkuchen, which translates as "fritters. " German origin did not prevent the pampushka from becoming a national Ukrainian, and after the Russian bakery product.