Pirozhki.
about 30 small pies
250 grams of cold butter,
3 cups flour, grits or chop.
Yeast - a quarter of the sticks (25g) diluted in half a glass of warm water, and then put a half spoonful of sugar and salt a little bit.
Yeast left for 10-15 minutes and mix with flour,
there add 250 grams of sour cream, make a ball and put in the cold for 2 hours.
top with egg white or just milk. eggs - more glossy.
The dough is good for the cabbage filling,
Bake at 200C.
Until they turn brown on both sides.
Then you can apply the butter on top.
And cover with a towel for 10 minutes.
NOTE:
Dr.Oetker dry yeast a bag 7g.
The bag is for 500g of flour.
The content is equivalent to 21-25g of fresh yeast.
Thus, if the recipe is 50 g of fresh yeast, then you need about 2-2.5 bags of dry.
One bag of SAF-MOMENT 11 g corresponds to 60 grams of fresh yeast and goes to 1 kg of flour.
About 4 teaspoons.
That is, one teaspoon of SAF-MOMENT corresponds to approximately 15 grams of fresh pressed yeast.
And remember, all types of yeast are fermented as quickly as possible at 30C - a little hotter, and the yeast will be spoiled.
about 30 small pies
250 grams of cold butter,
3 cups flour, grits or chop.
Yeast - a quarter of the sticks (25g) diluted in half a glass of warm water, and then put a half spoonful of sugar and salt a little bit.
Yeast left for 10-15 minutes and mix with flour,
there add 250 grams of sour cream, make a ball and put in the cold for 2 hours.
top with egg white or just milk. eggs - more glossy.
The dough is good for the cabbage filling,
Bake at 200C.
Until they turn brown on both sides.
Then you can apply the butter on top.
And cover with a towel for 10 minutes.
NOTE:
Dr.Oetker dry yeast a bag 7g.
The bag is for 500g of flour.
The content is equivalent to 21-25g of fresh yeast.
Thus, if the recipe is 50 g of fresh yeast, then you need about 2-2.5 bags of dry.
One bag of SAF-MOMENT 11 g corresponds to 60 grams of fresh yeast and goes to 1 kg of flour.
About 4 teaspoons.
That is, one teaspoon of SAF-MOMENT corresponds to approximately 15 grams of fresh pressed yeast.
And remember, all types of yeast are fermented as quickly as possible at 30C - a little hotter, and the yeast will be spoiled.
