Ingredients1 / 2 water glass
warm water
1.5 cups of water
warm milk
1/2 packet
wet yeast (21 grams)
1.5 tablespoons
granulated sugar
1/2 glass of water
sunflower oil
1 unit
egg
1 rolling tea spoon
absolute
3.5 water glass
FEMA
For you: 1 unit
egg yolk
1 dish spoon
sunflower oil
4 branches
dill (according to desire)
Key point
Pay attention to the duration of the fermentation fermentation, be careful that all the materials you use are at room temperature. Add the unit slowly and continue kneading the dough. The proportion of flour you use may increase by 1/2 cup.
Cooking Advice
You can also prepare stewed, fermented poultry with your desired domestic spices such as cheese or potatoes.
How is it done?
Take warm water and milk in a large mixing bowl. After mixing and mixing the yeast and powdered sugar, wait about 5 minutes for the yeast to become active.
Add the sunflower oil, egg and salt after the yeast has completely melted. Mix all the ingredients with your hand.
Add the sifted flour gradually and start kneading until the dough is ready.
When you get a soft, non-stick consistency, cover it with a damp cloth and let it rest in the room for about 40-45 minutes.
Cut the pieces into the yeast paste into egg size pieces and roll them over the palm of your hand.
Sprinkle greasy egg-battered oil on the fermented pulps you set up at intervals. Hold for 10-15 minutes for the final fermentation, also known as trays.
According to the desire, sprinkle finely chopped dill over them and cook for 25-30 minutes at preheated 180 degrees. Your puff of puff will be replaced with bread, ready for boiled yeast puddings.
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