Ingredients:
500 g of soft wheat flour
8 g of salt
4 tablespoons of oil for the dough
1 egg
250 ml of lukewarm water
4 tablespoons oil to coat the dough
1 kg of mushrooms
3 tablespoons oil
5 g of salt
more oil if you want
The diameter of the pan is 38 cm.
Preparation
Knead a dough of 500 g of flour, 250 ml of lukewarm water, 4 tablespoons of oil, 8 g of salt and one egg.
Cover the dough and leave it at room temperature for 15 minutes.
After 15 minutes, knead the dough, ie knead it until you get a fine and smooth mass.
Divide the dough into two balls and coat with oil and leave at room temperature for at least an hour or overnight in the refrigerator.
Prepare 1 kg of champignons or mushrooms, wash or clean them and cut into small pieces.
In one pot, prepare about 3 tablespoons of oil and add the chopped mushrooms.
Salt with 5 g of salt.
Simmer covered until water is released, ie about 5 minutes.
Uncover and simmer until all the water has evaporated.
Towards the end, add two cloves of garlic.
Allow the champignons to cool.
To roll out the dough, prepare one larger tablecloth and sprinkle it with flour.
Roll one ball of dough over, sprinkle with flour and roll out with a rolling pin as much as possible.
Leave the stretched dough to rest for 3 minutes and start rolling it out with your hands until you get a thin sheet.
Put half of the mushrooms over the crust and sprinkle the crust with oil if you wish.
Wrap the crust on both sides and wrap the pie in a circle.
Do the same with the other part of the dough and wrap it around the first wrapped sheet.
Sprinkle some oil over the pan.
The pan I use has a diameter of 38 cm.
Coat the pie with oil and bake at 200 degrees C for about 30 minutes.
Негізгі бет Тәжірибелік нұсқаулар және стиль MUSHROOM PIE - BÜREK WITH MUSHROOMS
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