223 360 минут 15 порции
Coulibiac is a traditional Russian dish. This pie, only better ) is Always closed. Always elongated and high. Always with compound puff filling. Always filling weight more than the test. Yes, it's delicious! No, it is not difficult! Meherazad from start to eating will be six hours. This does not mean that the six hours we spend in the kitchen. But still for her it is best to take, when the mood to cook something.
for New Yearfor Easterfor 8th of Marchfor birthdayfor Christmasfor 23rd of Februaryfor Valentine's Day
Ingredients for Fish pie
- Flour - 700 g
- Sugar - 2 tbsp
- Salt - 1/2 tbsp
- Milk - 200 ml
- Water - 150 ml
- Yeast - 10 g
- Margarine - 50 g
- Chicken egg - 2 PCs
- Fish fillets - 1.5 kg
- Figure - 1 Cup.
- Onion - 3 PCs
- Butter - 50 g
Step by step instruction of cooking Fish pie
Crumble the yeast, mix with a tablespoon of flour and a small amount of sugar, pour 100 ml of warm milk. To find a place in the kitchen warmer and put.
For 10-20 minutes, the yeast should show what you are capable of. The increase of the leaven of the doubled – a great result, you can continue and switch to the dough. Opara.
To the starter add all the water, the remaining (100 ml) milk, 2-3 tablespoons sugar, 1/2 tablespoon salt, half (350 g) of flour. Mix with mixer on low speed or by hand. Should have the consistency slightly thicker than radievogo test. Leave the dough in the warm hours 1.5-2.5 hours, covered with a towel. I put in the oven and include there the bulb, heat it just enough. Every 30-40 minutes the dough need to press down. When absence removes the carbon dioxide emitted by the yeast in the process of life that is their own and depressing. Each time after punching the dough needs to rise faster than in previous times. When I catch myself thinking: "In pret!" think you can move to the next stage.
In the dough add the margarine (50 g), one whole egg protein and second, the remainder (350 g) of flour. Knead the dough. It should be soft, then ready it will be soft. Return to the heat under the towel for 1.5-2.5 hours. Just like the dough, press down about every 40 minutes. Get 2, sometimes -3 of punching (see note at the end). After the last you can start shaping.
You have to put it in the pie cooled, so do not delay. I begin to cook immediately after mixing the dough.
Cook rice in water, salted a little more than necessary to taste.
Fry the onions until Golden in butter.
Fish fillet is cut into slices of your favorite size.
Forming, proving, baking.
To assemble the pie convenient food wrap or a towel, this will help to turn the volume pie and place on a baking sheet.
Stretch or roll out the dough. I prefer to stretch the arms, so the gas is not squeezed out and the dough is puffier. The shape of the finished pie should be extended, but with this calculation and stretch.
Closed pie to be sure it is baked seam side down, and so laid the first layer of toppings will be on top. Here and put the fish to her juice ran down on the lower layers, then a layer of onions, finish the rice, which should absorb. The fish is salted and sprinkled with ground pepper.
Samipya and invert on a baking sheet seam side down on a baking paper, greased with margarine.
Now we have to leave for proofing for 50-60 minutes in a warm place, covered with a towel.
Bake for 35-45 minutes with a gradual temperature decrease from 200 to 160 degrees with the oven moisture.
5 minutes before readiness grease color and Shine the egg (whisk 1 egg yolk, 1 tsp water, pinch of sugar).
Before cutting, let cool slightly – then excessive moisture from the dough will go, and the crumb will be much more light and airy.