Roll

One of the bakery products that has been baked for centuries in countries such as Russia, Belarus and Ukraine is called sayka. According to tradition, saikas are distinguished by an oblong-oval shape. Today, there are many options for preparing sakes, in particular, with various additives - for example, raisins.

According to the most common version, the recipe for making Saek was born in Russia in the late 17th - early 18th centuries thanks to Novgorod merchants who adopted it from the inhabitants of the Baltic states. This fact may be confirmation that in modern Estonian, the word sai means "white bread. "

Starting from the period of the Soviet Union, saikas were usually made in "blocks, " each of which had from 4 to 6 loaves. In there form, they were supplied to grocery stores, while with piece sale, the saikas were most often broken.

Ready-made saikas are used as food in a similar way to other homemade bakery products. Saikas can be used to make sandwiches, make sweet crackers, croutons, as well as breadcrumbs based on them. The calorie content of sakes is about 339 kcal, which are contained in 100 grams of the product.

For the preparation of sakes at home, wheat flour (preferably of the highest grade), water, vegetable oil, yeast (pressed or instant), salt and granulated sugar are needed. First, a yeast-based opara is prepared, which is made from water, yeast, part of flour and sugar. When the yeast is activated, kneading of the dough begins with the addition of the rest of the wheat flour, which should result in elastic and smooth.

During the lifting process, the dough is beaten once or twice (this is necessary so that the saikas do not fall during the baking process). The formation of wheat sachets is not difficult: the finished yeast dough is divided into several pieces of the same size, after which it is rolled out into a thin layer, the thickness of which should be about a centimeter, and rolled into a roll.

The says thus formed are laid out on a baking sheet lined with baking paper. Punctures are made on the surface of the rolls, saikas can be lubricated with a mixture of cold water and sour cream (for soft and ruddy crusts). After another parting, the saikas are baked and the oven at 240 degrees for about 20 minutes, after which, 5 minutes before readiness, it is recommended to pull them out of the oven and gently sprinkle with cold water, and then finish for another minutes of 5-

7. To soften the saek crust, you can cover the finished products with a towel.