Finest yeast dough, juicy stuffing - very unusual and delicious.
Ingredients for the dough:
1 cup of yogurt
1 h. l. salt
1 h. l. Sahara
400 gr. flour
11 gr. dry yeast
300 gr. white beans (or red)
50 oz. butter
2 garlic cloves
black pepper powder
Fresh green coriander
And butter for greasing the finished cakes.
1. Beans soak overnight in cold, clean water.
The water is then drained, replace with a new bowl and put to cook with beans on the stove for about 2 hours. Ready beans is good to warm up and rub with a spoon.
2. Mix all the dry ingredients for the dough. Make a hole in the middle of the mixture, pour it kefir and broken egg.
3. Knead the dough does not stick to hands. Leave the dough in a bowl under a towel for 15 minutes.
4. Then lubricate the table with vegetable oil, put the dough and continue to knead the oil to make the dough rise to them saturate. You can pour the oil, but not more than three times.
5. Remove the dough in a bowl and put in a warm place for 1-1.5 hours.
6. garlic cloves peel and fry in vegetable oil, garlic itself is not needed in the dish, but its taste and aroma should go into the oil.
7. Onions cleaned, cut into cubes and fry in the same garlic butter.
8. Also cut cilantro. If you do not like the greens, you can not add, but it taste more interesting.
9. From beans to drain the water, but not all, leave a little for the juicy filling. Mash beans in sauce, or use a blender.
10. Add the beans and salt and pepper, hop-suneli, coriander, a little butter and fried onions along with the entire vegetable oil in a frying pan.
11. Mix well and divide the filling into three ball - as will pies.
12. Coming up the dough divided into three parts.
13. Hands grease with vegetable oil and knead the dough ball into a pancake. In the middle of a stuffing her put beans.
14. Assemble the edges of the dough to the center, but do it very carefully. The dough is tender and therefore did not need to do rough and sudden movements, otherwise broken.
Zaschipat dough, trying to remove the air inside the pellet.
15. Postpone the prepared dough tortillas stuffed with a food wrap until will Preheat the oven to 250 degrees.
During this time the dough will rise a bit and become more elaborate.
16. Baking tray and brush with oil to transfer the cake-lobiani.
Mash cake fingers, finger bones, but not a rolling pin.
Be sure to make a lot of punctures with a fork across the surface lobiani that pie is not bad bubbled during baking.
17. Lobiani oven for 10-15 minutes, until the cake browns.
While he cares, melt 50g. butter.
Lobiani get out of the oven and immediately plentifully greased with melted butter.
Cover the pie bigger bowl, so that they have softened.
Lobiani with beans ready!
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