I continue the theme of Georgian pastries, or rather khachapuri. If you have already tried your hand at making a simpler recipe, for example Megrelian version, you can safely take on Adjarian cheese boats with egg and butter. On one information resource I found an article about Georgia obtaining a patent for a khachapuri recipe. The author so reverently describes the dish, comparing it with a handful of antidepressants that can change the world around us, that, undoubtedly, I want to check this miracle on my own feelings.
From this amount of dough, I got three large boats. You can, of course, make them smaller, but I doubt that someone will suddenly give up a large Adjarian khachapuri.
Ingredients:
For the test:
Fast acting yeast - 7 grams
Flour - 375 grams
Water - 250 grams
Salt - 1 tsp
Sugar - 20 grams
Vegetable oil - 60 ml.
For filling:
Suluguni cheese - 450 grams
Flour - 4 tablespoons
Water - 6 tablespoons
Yolks - 4 pcs.
Course of action:
I prepare the necessary products. Pre-sift the flour through a fine sieve.
If using fresh yeast, triple the amount. That is, this recipe will require 21 grams.
First, I prepare the dough. Dissolve yeast and sugar in warm water. Cover the bowl with cling film. I leave it in a warm place to activate the yeast, for about 20 minutes.
A foam cap that appears on top indicates that the yeast has "woken up" and started working.
I pour the dough into the bowl of the food processor, add salt and, kneading, in parts I begin to introduce flour alternately with vegetable oil. Since the process of kneading the dough is quite long, it is more advisable to do this in a bread maker or food processor.
The finished dough is soft and slightly sticky. I cover the container with it with cling film and leave it for an hour to rise.
While the dough is coming up, I prepare the filling for the khachapuri. To do this, I rub the suluguni on a grater. I add water and a little flour to the cheese, mix. I immediately divide the filling into three equal parts. You can use a kitchen scale for accuracy.
The dough came up.
I divide it into three equal parts. I roll each into a ball and put it on a work surface sprinkled with flour. To prevent the dough from drying out, I cover it with a kitchen napkin.
I roll each ball into an elongated oval. It is convenient to do this directly on parchment paper. This will make it easier to transfer the finished products to the baking sheet.
I roll the opposite edges towards each other.
I fasten the ends of the dough at both ends and open the middle, rolling the sides in the opposite direction. I shape the boat.
I distribute some of the cheese filling over the entire bottom of the prepared boat. I do the same with all the blanks.
I leave future khachapuri for 20 minutes so that they come up. After a while, I grease the top of the products with egg yolk and send them to bake in an oven preheated to 200 degrees.
When the cheese and dough are covered with a golden crust, I take the baking sheet out of the oven, add egg yolk to each boat and send it back to the oven for no more than 1 minute.
Before serving, I put a piece of butter on the hot melted cheese.
Adjarian khachapuri are ready.
I have not heard that someone ate khachapuri with a knife and fork. We boldly break off the edges of the boat, dip melted cheese in liquid yolk and experience the strength that this Georgian bread is endowed with.
Author: Elena Gapkalova
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