Exhaust with fish

The recipe for yeast dough for fisheries includes the following products: wheat flour of the highest grade, sour cream of medium fat content (I have 20%), medium-sized chicken eggs (45-50 grams each), refined vegetable (I use sunflower) oil, salt, sugar and high-speed yeast. All ingredients for the dough must be at room temperature. For the filling, take red fish (on the bones with the skin), chicken eggs, onions, butter of any fat content (I have 72.5%), cream 10-20% fat, salt, black pepper. To lubricate the blanks, 1 chicken egg will be needed (you can replace 1 egg yolk and a tablespoon of milk).

First of all, in a suitable for kneading and fermentation of yeast dough, we sift the dishes (preferably twice) wheat flour. Thanks to this technique, the flour will not only be saturated with oxygen, but also leaves possible garbage. I immediately use exactly 500 grams of flour, as I constantly use the product of the same manufacturer (Lida flour), but you can leave more or less. You can, of course, immediately knead the dough on the table, but the bowl is much more convenient (for example, the same liquid components will not run away anywhere).

Add to flour 1 tablespoon without a slide slide, 1 teaspoon without a slide of salt (preferably small grinding) and 1 teaspoon with a hill (5 grams) of high yeast.

Mix thoroughly so that all dry components are evenly distributed according to the mixture.

We make a recess in the flour mixture, break 3 chicken eggs into it, add 200 grams of sour cream and 100 milliliters of refined vegetable oil.

At the beginning of the batch of yeast dough, you can simply mix all the products with a fork, spoon or hand so that the flour is moistened, absorbing wet ingredients. In the presence of a bread maker or dough, the process of batch is greatly simplified and your work is minimized. You need to knead the dough for quite some time (at least 10, and better than 15 minutes) and intensively — it is advisable to do it with your hands on the table. The electric assistant will cope for 7 minutes. As a result, this is a butter of the yeast dough should become completely homogeneous, smooth, very soft and delicate, slightly sticky. We round the dough and put in a bowl lubricated with a small amount of vegetable oil (it is not indicated in the ingredients) so that it does not stick to the dishes during fermentation. We send the dough to heat for 1 hour. Where is it better to wander the test and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and the exacerbations will not work.

While the dough wanders, we will prepare the filling. Immediately set to cook 2 chicken chicken eggs — no more than 9-10 minutes after boiling over medium heat. So that the eggs do not crack during cooking, they must be at room temperature, as well as water for cooking. In addition, you can additionally sunken water or pour a little vinegar — then the probability of damage to the shell is minimized. We clean the two large bulbs and cut into a small cube.

In a wide and deep pan, we melt 80 grams of butter and transfer the chopped onion into it. We cook over medium heat, stirring, to softness, transparency and light golden color.

Meanwhile, we cut fish (500 grams is the weight of a pure fillet).

Cut the fish fillet with a small cube, while removing the seeds.

The ridge, skin, fins are not thrown away — weld the fish broth. We put them in a pan and pour them with a small amount of cold water. We put on fire, bring to a boil, remove the foam. If desired, salt, add fragrant seasonings to taste. After boiling, cook the fish broth for about 15 minutes under a lid over a moderate heat.

The onion is already pleasantly smelling, he is ready — do not snore strongly.

Add pieces of fish fillet to onions. Fry over medium heat, not forgetting to stir, about 3-4 minutes.

Then pour 100 milliliters of cream, salt and pepper to taste. We cook under the lid on a soft heat until the liquid evaporates — 10 minutes.

When the chicken eggs are ready, we put them right in the saucepan under the cold running water for 5 minutes. During this time they will cool and the shell will be easier to shoot. We clean the boiled eggs and cut it with a small cube.

Remove the pan with fish and onions from the heat, add boiled eggs.

Mix everything thoroughly — the filling for the unfastening is ready. Do not forget to try the salt and, if necessary, adjust the number of seasonings. Let the filling cool completely.

During this time, the fish broth managed to boil. Let him cool a little, after which we filter. The broth will be needed only at the very end, when the fish unfastened.

We return to the test. After about an hour from the beginning of fermentation (time is a relative concept, it may take more or less) the yeast dough will grow perfectly, increasing 2-2.5 times. If the dough rises weakly, then you came across old yeast — increase the time of fermentation.

We make a light degree, releasing gas, re -round the dough and again in the heat for about an hour.

During this time, the yeast dough will rise even better, increasing in the amount of times three times, will become even more tender and fluffy.

We divide the yeast dough into the same pieces — 24 pieces of 39 grams each. Put them on a board sprinkled with a small amount of wheat flour. We round each piece to get out of excess air bubbles. While we are sculpting one pie, we will cover the rest of the dough with a towel so that it does not be bent and not covered with a crust.

Formulation of the pestegayevs with fish. We knead one bun of the dough in the layer using the back of the palm. You can roll up with a rolling pin, but my dough is very malleable and tender, so the rolling pin is not needed.

In the center of the tortilla, we put the fish filling. By weight for one blank, I get 30 grams of filler.

Now we pinch the dough so that the boat is a pie, while the top should be open.

If you wish, you can figurate the seam, but this is not necessary.

Similarly, we sculpt the rest of the bastard with fish and transfer them to a baking sheet covered with baking paper. If you are not very high -quality parchment, I advise you to sprinkle it with flour or grease it with vegetable oil without smell.

Let the cakes distance the distance under a towel or cling film for about 30 minutes, and in the meantime we smear the oven (180 degrees). If in the process of proofing the seams in some places will be dispersed, just again thoroughly pin them. Before baking, lubricate each pie with a loosened chicken egg (as an option, a mixture of milk and egg yolk — who likes it more).

We bake the bake with fish for about 30 minutes at 180 degrees at an average level to rosy color. Since I made small portioned pies for 2-3 bite and they turned out 24 pieces, baked in two doses. In other words, while the first baking sheet (12 blanks) filled, began to form a second batch. When the first pies went to the oven, the latter parted.

We fill the hot bombers with fish with fish broth — pour 1-1.5 tablespoons into each pie in each pie. Thanks to this, the filling will become even more juicy and fragrant!

We serve fish exactives warm just like a snack or as an accompaniment to the ear or other fish soup.

And this is what it looks like an unfastening with fish in the section: a lot of juicy filling and delicate, aromatic and very tasty dough. Natasha, thank you very much for the order — I hope the recipe will come in handy. Friends, cook for health and pleasant to you appetite!