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Pie open with a povidl
The povidl pie is made from yeast dough, which is kneaded in a pair or non-pair way.
flour - 780 g, sugar - 50 g, butter - 40 g, or margarine - 40 g, eggs - 5 pcs., salt - 7 g, yeast - 20 g, milk - 300 ml, or water - 300 ml, saw - 450 g, or jam - 450 g, fat to lubricate the tray how much will go, eggs to lubricate the pie 1 pc.
In the opar method, yeast diluted in warm milk or water is first combined with sugar and part of flour, the dough is left to rise, and then the remaining ingredients are added and the dough is kneaded. The unpowered way is simpler. The dough is kneaded from all ingredients except for the oil, which is added at the end of the kneading. The dough is left for lifting, beating it 1-2 times during this time. The finished yeast dough is rolled into a layer 1 cm thick, and long strips of dough are prepared to decorate the pie. The rolled layer is placed on an oil-lubricated baking sheet, leveled and a layer of jam or weed is applied. The edges of the dough are bent
1. 5-2 cm. A lattice of narrow strips of dough is made on top of the filling. The cake with the povidl is left for a while for proofing, and then greased with an egg and baked at a temperature of 200-220 ° C until ruddy. The finished povidl pie is cooled and sliced.
