Kashkavalki with feta cheese and salami

Ingredients
1 kg of flour
250 g yogurt
1 tbsp sunflower oil
42 g yeast
1 and 1/2 tbsp salt
lukewarm water (enough to make - about 1 and 1/2 cup)
# For the filling:
speck
salami (of your choice)
300 g feta cheese
200 g cheese
Kashkavalki with feta cheese and salami
Photo added on
Photo author
Atlantida
Method
Involved soft fluffy dough, leave in a warm place to rise for 1 1/2 hours. Then again knead lightly and leave for 30 minutes. The risen dough is divided into small balls, each ball is rolled out with a rolling pin and put very little of the filling. Are made of snails and arrange in a buttered pan off. Rise for 1 hour. The filling is left when the dough is rising, sprinkle with the mixture. Bake in preheated oven. Shortly before he is ready, put the grated cheese and bake another 10 minutes.
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Difficulty
Average
Tested
0 users
Author
Atlantida
24 Feb 2010

Comments

Eee, *flour as necessary* have met in recipes, but *water as you take* I'm not.And since I am familiar with kneading this expression is out of place.

It is because, flour them sell some of them are of poor quality. For some take more and others less water. For this I utichnila dough tryavva be soft fluffy.

Desi their rights, much depends on the humidity of the flour.

I am aware of flour, but to get dough first put the water (or any liquid) and add flour until a soft dough, and not vice versa. I do not know how it will be clear for novice cooks your explanation!

It is not so dependent on the gluten, but this topic is very long discussion. Anyway thanks for the question.

Everyone has their way of kneading the dough. I do so, put some flour kiligram / if I do not go I add more / do well and put say yeast, egg, liquid and so on. And begin to interfere. If I need more flour you put more. This I learned from my grandmother and the result is always very good. Everyone knows how ...

Desi many rights humidity.

Yes, it is in the kneading of the dough everyone judged more or less how to put water to make a soft dough.

Yes, it would be nice to indicate how much water roughly put. I also first put the flour, water, etc. still need to know how much water to put.

I always do so: warm about 500 ml of fluid / water and milk / in a little milk / water / put yeast leavening. Then put the flour and pour the liquid a little.

Place about 1 1 / 2cup lukewarm water.

Thank you. Goes to favorites. I liked the recipe.

I hope I helped.