Kitchens of the world Food calories Cookery Books

Rasstegais

Cooking recipes / Recipes for dough products / Pies / Yeast dough pies

Famous Russian unzips - yeast dough pies with complex filling - with knit or rice and fish, with meat and egg. The unzips are traditionally oblong in shape with a hole in the middle.

flour - 300 g, sugar - 1 teaspoon, margarine - 20 g, melange - 30 g, yeast - 10 g, water - 120 g, minced meat - 1.6 kg, fat - 100 g, salt - 8 g

Dough for unzipping is prepared by a steam method: diluted and strained yeast and flour are introduced into warm milk or water (60-70% of the total amount of liquid) and mixed until a homogeneous mass is obtained. When the opara increases in volume two to two and a half times, and then begins to fall, the rest of the liquid with salt and sugar dissolved in it is poured into it, the raw eggs drop melange, mix well, pour in the remaining flour, mix, add melted fat and finish kneading. The dough is then covered with gauze and left for 2 -

2. 5 hours to ferment. During fermentation dough is beaten once or twice. Balls are formed, parted for 5 - 10 minutes and rolled into round cakes. Then the unbuttons are formed: mince is placed on the middle of each cake; the edges are pinched with a rope so that the middle of the undone remains open. Lay the unzips on a sheet lubricated with oil, allow to disintegrate, lubricate with melange and bake. When serving undone with meat, a circle of hard-boiled eggs is placed on minced meat, and when serving undone with fish, a slice of salmon, salmon or semolina chum salmon is placed.