|Pies and cakes|
|Buckwheat cake with mushrooms|
|Yeast dilute in 1/2 cup of warm water. Knead the yeast lean dough, cover with a napkin, put in a warm place for fermentation, twice make a hysteresis. Divide the dough into 2 parts. Roll out the layer 1 cm thick, transfer it on a rolling pin to a greased baking sheet, spread the dough, smooth, smooth with hands, prick with a fork, put a smooth layer of stuffed buckwheat porridge with mushrooms.
The filling should be prepared in the following way: the dried buckwheat groats should be dried in a frying pan, poured into a clay pot, poured with boiling water, covered with a lid, put in a hot oven and bake porridge reddish, so that the porridge was a “grain of grain”.
Dry mushrooms soak for 2-4 hours in cold water, boil until cooked in the same water. Readiness of mushrooms is defined as follows: if the mushrooms have sank to the bottom, it means they have been cooked.Boil the mushrooms in a colander, rinse thoroughly under a stream of cold water, cut into noodles or chop, fry in vegetable oil. Separately fry finely chopped onions. Combine the buckwheat porridge, mushrooms, onion, season with salt, add the mushroom broth filtered through 4 layers of gauze and wrap the stuffing in a cake.
The “lid” for the pie should be rolled out thinner, about 0.7-0.8 cm, on the rolling pin, unfolded, smoothed, gently sealed, bent downward.Poke with a fork so that when baking leaves the steam, and lubricate with a brush strong tea. Bake cake until cooked at 180 ° C
After baking, grease the cake with vegetable oil, cut into portions, put on a nice dish and serve hot. Eat it with sour cabbage soup, mushroom broth, tea.For the test: 1.0-1.2 kg of flour, 2 tbsp. warm water, 1 tbsp. vegetable oil, 50 g of yeast, 1 teaspoon of salt.
For the filling: 500 g of buckwheat-cereal, 50 g of dried mushrooms, 3 heads of onions, salt to taste
100 g of vegetable oil for frying.
For lubricating the pie before baking – 2 tbsp. spoons of strong tea; after baking – 2 tbsp. tablespoons vegetable oil.