For most people sausage in pastry - a dish from my childhood, as appeared on Russian tables it is still in the 20th century.Ease of execution and satiety identified a demand for it, resulting in dough recipe sausages settled in culinary book every hostess.Quickly and without complications in the oven to bake the sausages in the test can be using the dough and bake lovers fully appreciate the traditional yeast.
Sausages in the dough of the dough in the oven: a recipe with photo
Classic version of sausages in the test A.I.Mikoyanom brought from America, is based on yeast unleavened dough and requires 6-7 hours of free time, from5 where h - leave out the dough proofed, and only 30 minutes.- To direct his kneading.The following recipe meets the Soviet guests, and that he is familiar to most people.The dough is put oparnoe, long fermentation, so it usually give birth in the morning or at night to calmly wait for the expiration of the time period.The difference between this test and the faster the yeast
- Eggs - 2 pcs.
- Wheat flour - 640 g of fresh yeast
- 23 g Butter - 70 g
- Sugar - 45 g
- Salt - 1 ch. L.
- drinking water - 270 ml
- Vegetable oil - 1 tbsp
- Sausage milk - 18 pcs.
- main stage, which affects the taste and consistency of the future test, is to create a sponge.170 ml of water is heated, but not boiling, and she laid a fresh (this is important!) Yeast, pre-sliced.They need to mash with a fork to obtain a homogeneous slurry, then carefully pour on top of the hill of flour (240 g), and re-mix the ingredients.The cup is tightened with cling film or a conventional plastic bag in which the knife is created several small holes for air exchange.And over the next 3 hours. The dough will be in a warm oven off.
- After 2-2.5 hours. The need to check the dough if it increased in volume, it is possible to begin to roll out today.If not, you should give him another 1-1.5 hours on the rise.While it is in heat, combine the remaining ingredients: eggs whipped, and ¾ of the resulting mass is discharged into a large bowl.The rest will go to lubricate the surface of the baking.
- remaining flour (400 g) is mixed with beaten eggs and salt, soft butter and sugar.Bring the dough until smooth recommended mixer on medium speed to the consistency of the future has been baking air and gentle.Additionally, in the process of whipping here poured 100 ml of warm water, and in the end - Opara, which is important to enter softly, not trampling and scoring it.
- Smooth whom received eventually removed in off broiler for 2 hours. After this time, it should be obmyat fingers to remove the excess air, and allow it to infuse for a further 1 hour.
- The final stage of the whole volume of the test18 is divided into sausages, which are rolled into a long tape: it is necessary to wrap the sausage prepared peeled, carefully securing the ends of the lower side of the fabric, brush it remains beaten eggs, and send the dish in a hot (200 degrees convection) between duhovku.Rasstoyanie sausages - 3-4 cm., since the dough will add to the volume.On baking spent 20-25 min., After which the sausages are passed on to a clean parchment, cover with a towel and allowed to cool.
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How to make sausage in pastry puff pastry in the oven?
After a series of modifications carried out with the traditional recipe of sausages in the test gained popularity option would be to use puff dough.Given the fact that the dough is often available in the shop, and it is baked yeast faster and does not require time for its lifting, sausages in puff pastry became a kind of express dish.However, if you are kneading the puff pastry on their own, forces it will take no less than yeast.But time takes only 1.5-2 hours.
- dry yeast - 5 g
- Wheat flour - 500 g
- Sugar - 2 tbsp.l.
- warm milk - 120 ml
- Salt - 1 ch. L.
- Eggs - 2 pcs.
- Butter - 100 g Sausages
- dairy - 10-12 pieces.
- Soft cheese - 150 g
- for yeast pastry is also preparing Opara, but it should not go up - it is the guarantor of the establishment of a subsequent baking splendor.Dry yeast and 1 tablespoondivorced sugar in warm milk (40 ml), and then covered the bowl with a lid and is removed in a warm place for 15-20 minutes.
- During this time you need to do the main part of the test: sugar, salt and milk residues are mixed, connected with egg yolks, butter and flour (300 g).At the end of the period for sponge and inserted it all the ingredients with a mixer whipped for 2-3 min.
- Remains of flour (200 g) was poured on the board, there is laid a soft, sticky dough, which should be knead into a tight ball.It is packaged in foil and allowed to cool in the oven for 1 hr., After which the kneaded hands and spread back on a board.In contrast to the classic does not leavened puff pastry, it can not be cooled, otherwise there is a risk that it does not rise.
- dough is rolled into a flat cake thickness of 2-3 mm, cut into rectangles 10-12.Each of them is divided into a thin strip, which is necessary to wind the folded sausage and cheese plastic on it.If desired, here you can add a lettuce leaf and a slice of bacon.Not necessarily out of dough to make a clear spiral - with one puff more interesting looks chaotic winding.Try to leave at the end of each one and the same side, so that it eventually fell to the pan, preventing the possibility of opening the "cocoon" of dough.
- sausages in puff pastry bake at 175 degrees convection, on average, and by the time the process takes 25 minutes.Ready-made cakes will be golden brown and crispy surface.In addition, it can shine for grease egg yolk beaten with 1 tablespoonwarm water and sprinkle with sesame seeds, and add the greens stuffing.
See also: What to cook puff pastry?
How sausage wrapped in pastry?
For some, the process of kneading the dough is the most difficult stage in the preparation of this dish, and someone is not how to wrap the sausages that they ultimately did not split with the test, but looked inviting.
Traditional variant - the same strip of dough, which twist around "the body" sausages.So she went to the right, before working with her hands to be processed vegetable oil, and the tape itself should not be rolled out very thin - it must be flattened like a long sausage.Allowed unevenness of the thickness, particularly near the ends - they should be more than the middle.WRAPPED sausage test recommended with little tie-edge to the edge so that they stick together with each other, creating a dense layer.The ends of the belt must lie on the ends of sausages, sealing it to the test.If necessary, you can compress a little hands ready to roll.
But not all of the recipes involve such variant design: for example, when working with puff pastry easier to work on the principle of roll: cut into long rectangles of width equal to the length of the sausage, no additional gain at the end.Then put a sausage on a short edge of the rectangle and begin her bandaging the dough, forming a roll.The magnitude of the rectangle should be such to obtain 3-4 turns, and at the beginning of the 5th end pressed against the surface and then put in a test sausage "seam" in the pan.Do not cover the ends of sausages.
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Home sausage in pastry, cooked in the oven, much healthier and tastier than store, in addition, you can control their calorie and even completely eliminate the use ofsemi-finished products, if cook sausages of minced meat poultry or lean beef.And for a large family as breakfast can be served whole rolls of several sausages wrapped in pastry, portioned slices were cut.