Yeast Choux Snacks with Liver
Yeast Choux Snacks with Liveris a step-by-step recipe.
- 750 g of flour;
- 150 ml of milk;
- 5 eggs;
- 7 g dry yeast;
- 30 grams of butter;
- 0.5 tsp. salt;
- 1 egg for smearing dough;
For the filling:
- 300-400 g of beef liver;
- 100 grams of pork fat;
- 1 large onion;
- 2 tbsp. l vegetable oil;
- 2 slices of bread 30-40 g;
- 2-3 tbsp. l. milk;
- 50-60 ml of port nutmeg, ground black pepper, salt.
150 g of sifted flour brew with boiling milk, stir until smooth, cool to room temperature. Beat eggs with salt until frothy, pour into the milky flour mass. Add yeast and 100 g of sifted flour, stir, let the dough rise slightly in a warm place, 30 minutes. Knead, add the softened butter, pour the remaining sifted flour, quickly knead. Allow to rise in a warm place, 1 h.
For the filling, crumb the bread crumbs, pour in milk.Peel the onion, finely chop, fry, 2 min. Liver and bacon cut into slices, add to onions, fry until liver is ready. Drain the fat, chop the liver finely. Transfer to a bowl, add the wrung out crumb, port, spices and spices.
Knead. Knead the dough, roll it into a sausage and divide it into pieces of 30-50 g. Roll each piece into a cake. In the center lay out the stuffing, pinch like classic cakes. Lay them seam down on a baking sheet covered with baking paper. Beat yolk with 1 tbsp. l. drinking water and a pinch of salt. Grease all the pies. Allow the pies to rise, 30 min. Bake at 1800From 14-17 minutes.
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