Layered languages

1 serving


Dissolve the salt in cold water, add acetic acid, eggs, pour in the flour (leave 15% of the flour on the spring and for mixing with margarine) and knead the cool dough. Leave the dough for 30-40 minutes, covering it with a wet wipe. Soften margarine and combine with flour (5-6% of the total). Form rectangles 2 cm thick from the obtained mass and cool. Roll the finished dough into a rectangular layer 1 cm thick so that the edges are slightly thinner than the middle. Put the prepared margarine on the middle of the formation and close it on four sides with dough, pinching the edges. Roll the dough again into a rectangular layer 1 cm thick and fold twice so that the edges of it converge in the middle, and then twice more. Leave the dough for 10 minutes at a temperature of 5-8 ° С and roll again twice. Roll the ready-made dough into a layer with a thickness of 5-6 mm and cut out of it with a corrugated notch pieces of oval or rectangular shape To give the pieces the shape of the tongue, roll the dough along with a thin rolling pin on a table sprinkled with sugar. Put the tongues on a confectionery sheet wetted with water so that the sugar is on top, bake at a temperature of 240 "C.