A layered samsa (real, Uzbek)

A layered samsa (real, Uzbek)

For the dough will need:
-4 Item. flour
-1 Egg
-1 St. warm water
100 g plums. oils
0.5 tsp salt

In warm water, add egg, salt, oil drain (soft), all with a fork a little shaken up, stir to dissolve the salt.
And she began to pour the flour gradually while stirring.
When the dough was thick, I had laid out on the table and knead the dough rather compact.
Divide it into three parts. Every part of the roll into a bun.
And he left on the table, covered with a cloth (a prescription for 20-30 minutes). And she took the stuffing.

-Barany Fat
-salt pepper
-Green: parsley, dill (was not)
-Can any spices

Meat and little zhirka I chop.
He added chopped onion and everything else. And stir.
Formation of a layered samsa:
She took one and mix with a little bun. Sprinkle the table with starch.
Sekretik! Roll out the dough on the starch need! (I do not know why … But it turns out the dough is smooth and gentle!)
Roll out thinly (a prescription should have 2-3 mm).
Melt butter (fat is not found), I gave him a little cool
And smear a thin (!) Layer of dough. I leave it to dry out and went to another table to roll out a second layer of dough, preferably of the same diameter.
Roll out the wound on the rolling pin and moved to the first layer of dough. Just smear it thinly oil.
Roll out a third layer, suffered (if the diameter of the upper layer is less than the lower one, you can just pull the dough arms) and greased.
Sekretik! Before stack top layer of dough, give the oil from the lower reservoir to freeze!
As oil is frozen, begin to twist roll.
Start with the middle and tightly-tightly twist the entire length of the roll.
The ends of the still dense not work because of a circular shape formation. Rectangular spun formation would be better (but it’s so … thinking out loud …)
Start cutting from the middle of a sharp knife slices 1.5 cm thick.
Then we find the edge of the dough slightly unwound.
and placed on a slice (it will stick together layers together so they will not have spread)
Now, on top of a rolling pin gently begin to roll patty
Sekretik! Before rolling, the pieces can be put into the freezer for 10-15 minutes. The pieces will be hard (by oil) and is very easy to roll without flour or starch. And if the roll on the back side, then the edges will also layers (addition author)
Sekretik! Middle, not much roll out the dough, so … a little more to pay attention to the edges — they should be thinner than the middle,
That is the reverse side. In the middle of the layers are visible, but not on the edges.
We spread the stuffing on the side, which we rolled (1 tablespoon)
Zaschipyvaem triangle.
Spread on a baking sheet, the laid paper baking dish seam side down. Egg (or something else) is not necessary to grease! Otherwise, the egg will flood layers and they are no longer such clear.
I bake at 200-220 C for 40 minutes. However, about 15-20 minutes before the end of baking, I still could not stand it and slightly greased their yolk diluted with water. Since samsushki already swelled, covered with a crust, and I ventured to lubricate them to color was poappetitnee rosy ..
Ready samsa out onto a plate, it is possible to cover cloth
If you eat them right away, they are very much crispy … But if you lie down a bit, become softer. But on top of still crackles and inside gently from the juice.
Samsa we all liked! This is delicious!
Bon Appetit!


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