Hello, dear readers of the "Cooking with Natalia Kalnina" channel! I greet my regular guests, as well as all those who came to see me for the first time!
Today I want to share a recipe for "Bombochki" pies, turn out to be so delicious that I prefer to bake them more often than regular pies. A thin crunchy crust on top, but soft inside. In three words - it is tasty, tasty and tasty again.
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Recipe:
water -400 ml.
sugar -2 tbsp
raw yeast -30g (or dry 10g)
salt -2 tsp (no slide)
mayonnaise -2 tbsp
vegetable oil -2 tbsp
flour -650-700g
For the egg and onion filling:
eggs -5pcs
green onions - 1 bunch
salt to taste
For the tuna rice filling:
rice -100g
water -250ml
salt -1 / 3 tsp.
onion -1pc
canned tuna -1 can
COOKING METHOD:
First, knead the dough. Pour 400 ml warm water into a bowl, add 2 tbsp. sugar, add raw yeast 30 grams, mix and leave to stand for 5-10 minutes to make sure that the yeast is working, it should be formed here such a foam. Can be replaced with dry yeast 10 grams. Now add 2 tbsp. mayonnaise, 2 tsp. mix salt without burning and add 2 tbsp. vegetable oil.
Mix again and now gradually add 650 grams of sifted flour, knead the dough, the dough should turn out to be soft, elastic and sticking easily to your hands. We remove to rise in a warm place for 1.5 hours, during this time we beat the dough and let the dough rise again. While the dough is coming up, we are busy with the filling.
Today my favorite filling is egg and onion and fish filling. We put the eggs to boil. Simultaneously set to cook 100 grams of rice, pour 250 ml of water, add some salt and set to cook, cook until tender.
Cut the onion into cubes and fry in a small amount of vegetable oil until translucent. Peel and cut the eggs into cubes. Cut a bunch of green onions, add to the eggs, many advise to salt and mash the onions before adding to the eggs, but I prefer not to mash, but leave everything at your discretion.
Add salt, mix, the filling is ready. For the second filling, put rice, add fried onions, remember canned tuna with a fork, you can replace it with any other fish, for example saury or pink salmon.
Pepper as desired and mix, the filling is ready.
The dough came up a second time, put it on the table, crush it and divide it into pieces, about 40 grams each, and make cones, I get about 26 balls.
We take one bun, make a cake with our hands, put the filling and collect the edges, you should get such a bun. we do the same with the rest of the blanks.
We take a ladle with a thick bottom, pour in vegetable oil, heat and lower the balls, fry until golden brown on both sides.
Remove on a paper towel to remove excess oil. So we fry all the blanks.
These are how appetizing they are, the top crunches, which gives them a zest and the dough itself is very tasty, and thanks to the addition of mayonnaise, the pies do not stale for a long time. So feel free to cook more immediately so that there is still more left for tomorrow.
You can see the details and cooking details in my short video below:
I also recommend to see Pies "Pelmeni"