Tatar triangles with meat recipe. How to cook triangles with meat and potatoes. Juicy triangle with meat - filling recipe.

Overlap 2 semi-triangles on their long sides and press down on the seam. Roll up as described for large triangles and add to the pot. Repeat with the remaining semi-triangles. Choose a warm spot in the kitchen to test. Drain each pan into plastic bag with a high "kitchen size". Place tumbler very hot water near the center of each pan. Perform an autopsy on each bag to trap air and inflate it like a balloon to create a "head room", making sure the plastic doesn't touch thin dough.

Meanwhile, place racks in the center and top third of the oven and preheat to 375 degrees Fahrenheit. Remove glasses from bags, then pans. Lightly brush the croissants with the beaten egg. Serve warm or cool to room temperature. Finely whisk the yeast into the bowl of a heavy stand mixer. Add sugar and let stand until the yeast has washed out the moisture, about 3 minutes. Whisk well to dissolve the yeast. Let stand until yeast softens, about 5 minutes. Pour into a bowl, then add sugar.

Mix flour from bread and dough. Add 2 cups of flour and salt mixture to a bowl. Attach the bowl to the mixer and attach the spatula attachment. Mix on low speed, adding just enough of the remaining flour mixture to make a soft, sticky dough. Do not over mix as the dough will be processed and will absorb more flour during rolling and curdling. Transfer the dough to a floured surface, knead a little to smooth the surface and form a ball. The ball will be shaped but will spread slightly when standing.

Dust half a sheet of pan with flour. Sprinkle flour on top and refrigerate. To make the burger: Clean the bowl and spatula. Add the butter to the bowl and beat with a spatula on medium speed until the butter is almost smooth, about 30 seconds. Add flour and continue beating until mixture is smooth, cool and pliable, about 30 seconds. Transfer to a lightly floured surface and press the remaining chunks of butter with the heel of your hand and pour the butter onto a 4-inch square.

Yeast-free puff pastry for a Tatar dish

Demtrem and storm should be of the same consistency and temperature after this slight cooling. Place the cream square in the center of the cloverleaf. Gently stretch and pull the north-facing piece of dough to coat the top and sides of the creamy square, discarding excess flour. Now stretch and pull the southern piece of dough to cover the top and sides of the creamy square. Turn the dough so that the open ends of the square face north and south. Repeat folding and stretching the dough pieces north and south to completely cover the butter square, making a butter dough packet about 6 inches in size.

Dust the work surface with flour. Turn the dough so that the 4 folded flaps are face down with the open seam facing you. Using a large, heavy rolling pin held at a slight angle, lift slightly upper part dough to expand it a little and help spread the butter inside the dough. Roll the dough into a 17" x 9" rectangle. Fold the dough into thirds like a business letter, discarding excess flour. Roll up the rectangle slightly to compress the layers.

Transfer half a sheet to the skillet and refrigerate for about 20 minutes. Lightly strain the work surface. Place the dough on a work surface with the long open seam of the dough facing you. Roll out the dough into a 17" x 9" rectangle. Fold the right side of the dough 2 inches to the left. Fold the left side of the dough to match the right side. Fold the dough in half vertically from left to right. This is a double twist. Return to the cooking skillet and refrigerate for another 20 minutes.

Repeat rolling and folding the dough in last time. With the long seam facing you, cut the dough in half vertically. Wrap each piece of dough tightly in plastic wrap and then wrap again. Freeze for at least 24 hours or up to 4 days.

The night before using the dough, transfer the frozen dough to the refrigerator and let it dry overnight, about 8 hours. After defrosting, the dough will start to rise, so be sure to roll it up immediately. These coniferous Indian flatbread juices are so good you can even eat them yourself. Whatever you call them, they are still healthy flour from whole wheat flour, which can fill it. Parathas cooked in melted butter or clarified butter, very heavy on the stomach, but then people also train well.

Jera Paratha recipe - step by step

These scented or tsuna perfumes are simple and easy to make. Also, many people spread cumin on top of the dough when rolling the parathas. Now add cumin seeds and salt in wheat flour. Also add salt to your taste. Add 1 tablespoon of oil to wheat flour. Once you add the butter mixture to the wheat flour. Now, after adding some water, you start kneading the dough for the paratha.

Once the dough is ready, let it rest for 10 minutes. Take one paratha dough on the rolling table and make it flat by pressing with your hand. Roll the dough into a 4 to 5 inch round disc as shown here. Apply some oil on one side and apply some dry flour and red chili powder.

Fold the paratha in half so that a layer of red chili powder remains inside. Apply some oil to the semi-circular side and fold into quarters as shown here. Using the movable pin, start rolling the paratha in this shape, keeping it in a triangular shape.

Roll the paratha into a triangular shape. This may take a little practice, but once you get used to it, you can make perfect triangles. Now let's fry the paratha on a pan or tawa. Once you see a bubble start to form on the top side, apply some oil to that side and flip it over.

Let the paratha cook on each side for 30-40 seconds while you apply the oil on each side. Press down on the paratha using a flat frying spoon and cook until each side is golden brown in color. Croissants are ubiquitous these days and they can be very disappointing. But, well, there is nothing better than a warm croissant. Just add coffee and newspaper for perfect breakfast. Making the dough is a lengthy process, but the technique itself is relatively simple. The most important thing is to be careful when adding curdled butter.

If the butter doesn't fit neatly right up to the edge of the dough, you'll end up with butter-free croissant pieces. It's also important that everything is great when you're working, including your hands. Place the flour in the bowl of a mixer equipped with a dough hook. Add salt and sugar to one side of the bowl and yeast to the other. Add water and mix at low speed for 2 minutes, then at medium speed for 6 minutes. The dough should be pretty tough.

Tilt the dough onto a lightly floured surface and form into a ball. Dust with flour, put in a clean plastic bag and chill in the refrigerator for an hour. Put the butter on the dough so that it covers the bottom two thirds of the dough. Make sure it is placed neatly and close to the edges.

Fold the exposed dough over the top with more than one third of the butter. Now carefully cut off the exposed piece of butter without going through the dough and place it on top of the dough you just folded. Fold up the bottom half of the dough. Now you will have a sandwich with two layers of butter and three doughs. Pinch the edges lightly to seal in oil. Put the dough back into the plastic bag and refrigerate for an hour to firm up the butter.

Remove the dough from the bag and place it on a lightly floured surface with the short end towards you. Fold one third of the dough this time and then fold the top third from top to bottom to make a neat square to make a neat square. Place the dough back into the plastic bag and refrigerate for another hour. Repeat this step two more times, putting the dough back in the fridge for an hour between turns.

Your dough should now be left in the refrigerator for 8 hours or overnight to rest and rise a bit. When you're ready to lay out the croissants, line 2 or 3 pastries with baking parchment or silicone paper. Place the dough on a lightly floured surface and roll out into a rectangle, just over 42 cm long and 30 cm wide; it should be about 7 mm thick. Trim the edges to trim them neatly.

Cut a rectangle along the two strips, then cut triangles along the length of each strip; they should be 12 cm wide at the base and about 15 cm high. Once you cut the first triangle, you can use it as a template for the rest. You should get 6 triangles from each stripe.

In front of the roller, hold the wide base of the triangle and gently pull the opposite thin end over to induce a slight tension in the dough. Now, starting at the thick end of the triangle, roll up into a croissant. You will have 12 medium sized croissants. For the traditional crescent shape, turn the ends slightly towards each other.

Place the croissants on the prepared baking trays, leaving space between them to expand; allow 4 - 6 per tray. Place each tray in a clean plastic bag and leave the croissants to rise at room temperature until it at least doubles. This will take about 2 hours.

Triangles with meat and potatoes - general principles of cooking

Lightly beat the egg with a pinch of salt to wash the egg. Clean the top and sides of the croissants egg flour. Bake for 15 - 20 minutes or until golden brown. Sweet potato- Feta Phyllo triangles. Place-inspired sweet potatoes, both in Ikaria and in Greek cuisine, this spicy sweet snack - excellent dish autumn and winter. In Ikaria, sweet potatoes were a "dessert" in times of poverty, roasted and eaten as is, and fondly remembered! The sweet potato is grown on the island of Naxos, an island famous for its potatoes, and is also part of culinary traditions the Ionian Islands, especially Corfu, where they were introduced by the Venetians.