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Vatrushka with cheese
1 serving
yeast dough (wheat flour - 550 g, margarine - 45 g, yeast - 20 g, salt - 5 g, water - 0. 15 l), prepared by a steam or non-steam method, is cut into cakes weighing 75 g, rolled out 7-8 mm thick, minced meat is placed on the middle, the edges of the dough are pinched, giving the products a round shape. after 30 - 40 minutes of proofing, grease with egg and bake for minced meat: cheese or brynza (300 g) is passed through a meat grinder, seasoned with glargarin (75 g) and egg (0. 75 pcs).
yeast dough (wheat flour - 550 g, margarine - 45 g, yeast - 20 g, salt - 5 g, water - 0. 15 l), prepared by a steam or non-steam method, is cut into cakes weighing 75 g, rolled out 7-8 mm thick, minced meat is placed on the middle, the edges of the dough are pinched, giving the products a round shape. after 30 - 40 minutes of proofing, grease with egg and bake for minced meat: cheese or brynza (300 g) is passed through a meat grinder, seasoned with glargarin (75 g) and egg (0. 75 pcs).
wheat flour - 550 g, margarine - 120 g, yeast - 20 g, salt - 5 g, water - 0.15 l, cheese - 300 g, or brynza - 300 g, eggs - 0.75 pcs.
