Hello! Today my kitchen again, filled with the aroma of fried and baked pies... This time with sorrel and bananas. Nowadays bananas are very, very common fruit that can be purchased at any grocery store, at an affordable price. With bananas I cooked pies, cakes, muffins, pies but - for the first time. With the sorrel cooked a couple of times pies, because of his youth, but did say it is wrong (later explain why), in the end I did not make friends with him. Sorrel and use only in salads. And, it turns out this time, I have two experimental (for me) filling, one of which I was disappointed ...
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For preparation of pies need:
Any yeast dough
Sorrel
bananas
Sugar
And oil for frying patties
In this recipe, I used a generic test, from which you can and cook and bake cakes.
My recipe: in 500 ml of warm milk dissolve 2 hours. l. dry yeast, put a tablespoon of sugar, and somewhere in 100 grams of flour, stir, put in a warm place. When dough suit, put teaspoon salt, 100 g sour cream, 1 egg divide and begin to add small portions of flour. Amount of flour can vary, but in the end the dough should have a sufficiently soft and slightly sticky. At the end pour 5-6 tablespoons of vegetable oil, once again punched and remove on the "rise". Somewhere after 1.5 hours the dough is ready.
Now, regarding the filling. It is for baked pies, I decided to use a banana, they are sufficient peel and cut into small pieces. But with sorrel a little differently - It is a secret (Which I learned of his colleagues)... Although everything is banal and simple, but somehow I do not know!
Sorrel need a good rinse, and then cut into smaller ones. I used it in this way and laid the sorrel into patties, and that I did it... We had to put a lot of sorrel, and ultimately in the finished pies stuffing turned out very, very little, and it was acidic (although someone likes it sour stuffing). And, here's what to do I learned... After sorrel is sliced, it should be scalded with boiling water, just for one minute, then squeeze.
In this case, sorrel lose its volume in this form is very convenient to lay it in pies - as it should be, so the filling will be summarized in the patty. Besides excessive acid disappears. But, you can still add a bit of sugar ...
On a baking sheet (pictured above) I have already prepared for baking cakes with bananas. And it is I am very disappointed in this filling. I used a very ripe and sweet bananas, sugar did not add. But, in the finished pies bananas somehow bitter... Although, in other baked goods that never was. Therefore, I did not like cakes with bananas, But the sorrel ...
Cakes with sorrel also were very airy, filling sour-sweet, my girls like crazy !!!
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