Passport & Plate - Boats with Adyghe cheese
Russian Federation | Thursday, March 13, 2014 | 5 photos
Ingredients
For the dough, as a basis, we will need :
: Wheat flour in/s - 1 kg.
Cow milk with a 2.5% fat content - 1 Cup.
Dry yeast 1 tablespoon.
Sugar 1 teaspoon.
Sunflower oil 2 tablespoons.
Salt 1 teaspoon.
To make the filling, we will need:
Adyghe cheese - 1 kg.
Chicken eggs - 10 pieces.
Butter - 100 grams.
How to prepare this recipeStep 1: prepare the dough
Take fine flour and carefully screened it through a sieve. Pour the sifted flour in a bowl for mixing dough and pour here 1/2 liter of warm boiled water with warm milk. Put our yeast, sugar, salt, pour sunflower oil and knead nekrutoe dough hands. The dough should not stick to hands. Then it should cover the bowl waffle towel and put in a warm place for 1.5 hours. Then, when your dough will significantly rise and increase in their volume in 2-3 times, it should be good to press down right in the bowl and give more to stand up to 1.5 hours to come up.
Step 2: prepare the filling
Take our cheese on a large grater RUB it, or simply break with a fork. Pour grated cheese in a bowl, slightly loosen up his hands, add 1/2-1 glass of boiled cooled milk, all mix thoroughly until a homogeneous thick cheese pulp.
Step 3: modeling boats
Take the dough, take it out of the bowl and put it on the prepared boards. Now close out of all test small balls, each approximately 200 grams. Using a rolling pin, roll out each ball on a small circle, then turn its territory into small rolls with both sides towards his very center. Then suscipiat the ends and at the same time then bred rolls sideways. This is done so that the end result is something like a deepening, from very similar to the «boat». Do this procedure with each ball. Then pour into each boat a ladle of gruel made from cheese. Each such keel is laid on a greased baking pan and then put in the oven preheated to 250-260 degrees for 15 minutes. When each side of our boat thoroughly browned until Golden brown, remove the pan from the oven and put it on a wooden stand. Then, type in each boat one by one raw chicken egg. Again we put our baking 1 -3 minutes in the oven.
Step 4: "Boat"
Ready boats remove from oven and add them one small piece of butter. The dish is ready, you can bring to the table. To wash down with these boats you like black tea, coffee, milk, cocoa butter, cold lemonade.
The story behind this recipeThis recipe is from the Republic of Adygea, in its preparation is used national Adyghe cheese,which has original cultured milk taste and cottage cheese consistency. Made only from the milk of the highest quality by coagulation of milk whey. This cheese, thanks to high content of protein and amino acid composition, very useful for the organism. Adyghe cheese contains b vitamins, which are necessary for a full human life. Shelf life depends on the naturalness of the ingredients used. Some of the store cheeses can be stored for years. But a home-cooked Adyghe cheese best wrapped in a towel and store in the refrigerator, particularly in the hottest time of the year and not more than one month.
