Snail pastries on whey with cheese and sorrel
131 90 минут 10 порции
I frequently bake yeast pastries. This time I decided to use the whey from homemade milk warmed cheese and I got a wonderful serum. Baking it turns out great – the dough rises easily, the buns fluffy and soft. This time baked buns with cheese and sorrel. In the garden I grew a gorgeous sorrel. Usually at this time of year it is inconspicuous, and this year, these juicy, green leaves that it is impossible to leave them to be eaten by ants. Rolls sorrel imparted a pleasant taste, slightly sour... well, for us it is not very filling, but tasty-and-th! No one had to beg to eat another "snail"!
Ingredients for Snail pastries on whey with cheese and sorrel
- Flour - 400 g
- Serum - 250 ml
- Sugar - 1 tbsp
- Salt - 1 tsp.
- Yeast - 30 g
- Butter - 70 g
- Semolina - 70 g
- Cheese - 200 g
Step by step instruction of cooking Snail pastries on whey with cheese and sorrel
In order to bake the rolls you need to prepare a yeast dough.
Warm the serum to dissolve the yeast, add 1 tablespoon of sugar and a few tablespoons of flour. Cover the bowl and leave in a warm place until the formation of a "cap".
In the sifted flour, add approached the dough, salt, semolina and butter. Knead the dough. The dough will be soft but not sticky.
Tighten the bowl with foil and put in a warm place until the dough has doubled.
While the dough rises, prepare the filling. Grate cheese on a grater. Sorrel to wash it. Green leaf I picked a handful. Too much to take I do not advise – it will be for everybody. Still, sorrel, despite the heat treatment, the acid gives your baked goods.
Sorrel cut into big pieces. A tablespoon of butter melt in the pan and put it in the dock. Stir in the herbs half a teaspoon of sugar to remove excess acid. Need to put out just a couple of minutes, until the sorrel has changed its color became dark green. Cool greens.
The dough by the time came. Need to get out of the bowl and divide it into two parts.
On a floured Board roll out two rectangles (well, as far as possible...). One more, the second a little less. The thickness of the dough should be approximately 5-7 mm.
Gently place the smaller layer on the larger one. It is not difficult - the dough is not torn.
Roll the layers into a loaf. Try to fold tightly.
With a sharp knife slice the roll into pieces 3 cm wide
The bottom round shape (I have 28 cm) cover with parchment paper. Place the snail on a distance from each other. Leave for 30 minutes for proofing. Tighten the form with cling film.
After this time sprinkle the remaining cheese snails and send them in the oven at 180* for 30 minutes.
Finished rolls cool on the grid, otlamyvanie slice and enjoy...