Kulebyaka on four corners

Kulebyaka on four corners- a step by step recipe.

Ingredients:

  1. 800 g of flour
  2. 400 g of butter
  3. 50 g of fresh yeast;
  4. 4 eggs
  5. freshly ground black pepper;
  6. salt;

For the mushroom filling:

  1. 600 g of chanterelles;
  2. 3 cloves of garlic;
  3. 1 tbsp. l. flour;
  4. 200 g sour cream 20% fat;
  5. 50 grams of butter;

For cabbage filling:

  1. half a head of cabbage
  2. 6 eggs;
  3. 150 grams of butter;

For meat stuffing:

  1. 600 grams of calf liver;
  2. 2 large onions;
  3. 100 g butter;
  4. meat broth;

For onion stuffing:

  1. 300 grams of green onions;
  2. 7 eggs;
  3. 100 g butter.

Cooking

For mushroom filling chanterelles clean, rinse and dry if desired; coarsely chopped. Finely chop the garlic. Melt the butter in a pan, put the garlic and chanterelles, fry over medium heat, stirring for 7 minutes.

Add flour to chanterelle pan, fry over medium heat, stirring for 2 minutes.Put sour cream, stir, increase the heat, bring to a boil, salt and pepper to taste. Remove from heat and cool.

Eggs for all types of filling are hard-boiled, cleaned. For cabbage filling cabbage finely chopped, pour a large amount of boiling water (if the cabbage is not young, it should be brought to a boil and boil, 2-3 minutes) and folded on a sieve to make the glass all the water. Squeeze the cabbage slightly.

In a frying pan, dissolve the oil, not letting it overheat, put cabbage, put out on a small fire, stirring, 5 minutes. Remove from heat, cool. Chop eggs, mix with cabbage. Salt cabbage can and should only immediately before putting the stuffing in the cake!

For the meat filling, clean the liver of films and ducts, cut into cubes with a side of about 2 cm. Chop the onion. In a frying pan, heat oil, put onion, fry over medium heat for 10 minutes. Add the liver, fry over medium heat for 5 minutes, cool.

Crank the liver with onions through the meat grinder. Then, while stirring, add enough broth to make the filling a viscous consistency. Salt and pepper to taste.

For onion filling, the onion is very finely chopped.In the pan to dissolve the oil, not allowing it to overheat. Put onions and heat over low heat, stirring so that the onions are not roasted, 3 min. Remove from heat.

Peeled eggs for onion filling finely chopped. Add chopped eggs to the onions, mix thoroughly, salt and pepper to taste.

For the test, sift the flour with a slide, make a well in the center. Yeast diluted in 3 tbsp. l. warm water. Chop the butter and soften, slightly beat the eggs with salt. Pour the yeast, eggs and butter into the well, knead the soft elastic dough. Leave it for 10 minutes. Divide the dough into 2 parts: 3/4 and 1/4. Cut a small piece of dough for decoration.

Roll out most of the dough (3/4) into a layer 5-6 mm thick, lay it out in a mold so that the edges hang slightly. Mentally divide the kulebyak into 4 equal parts and expand it in the «angles» fillings. Gently fold the surface. Roll out a smaller part of the dough into a layer 5-6 mm thick, cover the pie, carefully pinch the edges.

Set aside a piece of dough, roll out, cut or mold decorations, put them on the surface of the pie.Beat the egg lightly, brush it on the pie.


Date: 11.10.2018, 07:04 / Views: 65561

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