Saiki Yerevan (oven)

Category: Yeast bread
Kitchen: armenian
Saiki Yerevan (oven)

Ingredients

Wheat flour of the highest grade (200 * g \ 150 ** g) 350 g
Fresh pressed yeast * 7 g
Sugar **) 16 g
Salt **) 5 g
Margarine **) 16 g
Water (150 ml * \ 40 ml **) 190 ml
Lubricant egg 40 g
Legend: *) - for dough, **) - for dough.

Cooking method

  • National GOST requirement:
  • Wheat flour in / grade 2.5 kg,
  • Pressed yeast 50 g,
  • Granulated sugar 110 g,
  • Salt 30 g,
  • Margarine 110 g,
  • Eggs or melange for lubricating the surface of the dough 40 g,
  • Vegetable oil for lubricating molds from grape seeds 15 g.
  • Saika "Yerevan"- a piece pastry baked from premium flour
  • in forms on the 3 slices, each weighing 200 gram,
  • weight of the whole cod 600 gram.
  • Dough preparation method - spit.
  • Fermentation time: dough at t = 29 ° C equals three hours,
  • test = 40 - 60 minutes.
  • The dough should be loosened, dry and elastic to the touch, with a convex surface. The finished dough is divided into pieces, rounded, placed tightly to each other in a mold on 3 piece.
  • Before planting in the oven, the surface of the crust is smeared with a beaten egg.
  • Cakes are baked at a temperature 200 - 250 ° C, baking time 40 - 45 minutes.
  • Lubricate with an egg for 5 - 7 minutes before baking first time and just before planting in the oven- second time!
  • Further I will introduce you to my method of preparing these wonderful butter saikas.
  • Knead the dough and place it in a warm place on 3 hours before clear signs of subsidence:
  • Saiki Yerevan (oven)
  • Cooking the dough in a food processor at medium speed for 10 - 12 minutes:
  • Saiki Yerevan (oven)
  • We dump the finished dough onto the work surface
  • Saiki Yerevan (oven)
  • and roll up into the ball, leaving it to rest on 10 - 15 minutes
  • Saiki Yerevan (oven)
  • We weigh the dough.
  • (I strongly recommend weighing the workpieces - balls; when proofing, such a cake will have an elegant and even surface).
  • Saiki Yerevan (oven)
  • and divide it into THREE equal parts by weight
  • Saiki Yerevan (oven)
  • We form a ball from each part
  • Saiki Yerevan (oven)
  • and place in a baking dish
  • Saiki Yerevan (oven)
  • Saiki after an hour of proofing
  • Saiki Yerevan (oven)
  • grease with a beaten egg
  • Saiki Yerevan (oven)
  • Through five minutes we grease the surface of the saikas again and send it to the oven, preheated to 250 ° C.
  • Reduce the temperature to 200 ° С and bake until tender.
  • Saiki Yerevan (oven)
  • Shake out the finished rolls from the mold and place them on the grill for cooling.
  • Saiki Yerevan (oven)
  • Hooray! Happened!
  • We enjoy the look, taste and aroma!
  • Bon Appetit!
  • Incision:
  • Saiki Yerevan (oven)
  • Fracture of one third:
  • Saiki Yerevan (oven)
  • Collage:
  • Saiki Yerevan (oven)
  • I wish you all Bread Success!

The dish is designed for

Three whisks

Time for preparing:

6 o'clock

Cooking program:

oven

Note

A source:

🔗./2008/12/blog-post_02.html

Sonadora
AXIOMAwhat a beautiful bread!

The bookmarks and plans for the near future are already listed. Just one question: how big is the baking dish?
Joy
What a beauty ... I won't have time today ...
AXIOMA, there is one question - After kneading, the dough only rests, does not wander at all and immediately for proofing?
Axioma
Quote: Sonadora

AXIOMAwhat a beautiful bread!

... what size baking dish?

Sonadora, Joy ! THANK YOU for celebrating my work and diligence.

Dimensions of my Teflon coated mold 240 x 140 x 60 mm. Unfortunately, it is a little too small.
I would like to have a larger form ...

Quote: link = topic = 144254.0 date = 1318255216

What a beauty ... I won't have time today ...
AXIOMA, there is one question - After kneading, the dough only rests, does not wander at all and immediately for proofing?

Yes!
Straight to the rack!
There is no mistake here.

MariV
What's the beautiful!
But I won't give in to your temptation - I don't eat white bread now
Joy
AXIOMA, I baked these saichki. They are not only beautiful, but also delicious. Airy, gentle ... And what a smell there was in the house while they were baking ... The son, having come for an addition to dinner, said: "And do not forget a piece of this super bread."
This is a photo of still very hot saikas - in the heat of the heat. I'll take a picture of the cut tomorrow.
AXIOMA, thanks for the wonderful recipe.

Saiki Yerevan (oven)

And here is the cut.

Saiki Yerevan (oven)
Axioma
Joy!
Take my applause!
Wonderful cakes! The cut is lovely!
Delicious look.
Let all residents of Yerevan, young and old, envy your saikas.
Sonadora
AXIOMA, I, too, with thanks and with a report!

Which of us squeaked louder when cutting, dough or me, from the pleasure of working with it, it's hard to say.
The buns turned out to be fluffy and weightless.
Saiki Yerevan (oven)
I could not resist and broke off one saich, immediately after baking:
Saiki Yerevan (oven)
Thank you!

Axioma
Sonadora , wonderful whites you have!
I suppose you don't regret turning your attention to the recipe?
I am glad! They are also delicious!
There are already three of us: me, you and Joy...
Sonadora
Quote: AXIOMA

I guess you don’t regret turning your attention to the recipe?

Not at all! Although, I confess, vague doubts tormented me when I formed the buns, the dough was too unusual after the main kneading.
Quote: AXIOMA

They are also delicious!

The most important thing is that they did not lose their softness the next day and remained just as tasty.
Saiki Yerevan (oven)

Quote: AXIOMA

There are already three of us: me, you and Joy...
Something tells me that soon there will be many more of us!
Axioma
Sonadora !

A wonderful cut! I admire!
Congratulations-wonderful job !
Sonadora
Axioma, I want to thank you again for the great recipe!
I bake both in a bread maker and in the oven. The result is always excellent. Thank you so much!

Saiki Yerevan (oven)
Mikalaevich
Recommendations from leading dog breeders
I recommend to everyone!
Summer resident
Axioma,please tell me what salt do you use?
yaKachka
AXIOMA Thank you very much for the recipe, I have been looking for it for a long time, the first time I tried it in a private bakery, but the Armenian hostess only joked when asked to share the recipe, did not reveal the secret of their preparation, and I liked them so much, I only went to her to the other end of the city for them, constantly I bought, I could not eat, they are really very tasty, airy, their taste cannot be confused with any other buns.
Admin
Quote: Summer resident

Axioma,please tell me what salt do you use?

AXIOMA has not appeared on the forum for a long time, so I will try to answer, I think I will not be mistaken

It is better to use coarse, gray stone salt for bread dough, you can even use sea salt.
Fine iodized salt contains iodine additives, which does not always have a beneficial effect on cooking, softens it. Previously, coarse salt can be dissolved in a portion of warm water taken from the total portion of water for bread.
Sonadora
Admin , You are just a storehouse of baking wisdom! I read your answers - advice and every time I find something new, interesting and for myself.
Now I found out about salt, before that I always added ordinary table salt to the dough ("Extra", not iodized). Take note!
Admin

Bake to your health! Thanks for the kind words
Mikalaevich
Results Something airy and fast-eating.
Saiki Yerevan (oven)
Saiki Yerevan (oven)
Axioma
Quote: Sonadora

Axioma, I want to thank you again for the great recipe!
I bake in a bread maker, and in the oven. The result is always excellent. Thank you so much!

Hello, Sonadora!
You get beautiful whites!

But I have not yet tried to bake such cakes in a bread maker. It's funny. I ought to find the time and try myself.
Quote: Summer resident

Axioma, Can you please tell me which salt do you use?

Good day, Summer resident!

I suggest, like this, not iodized:

Saiki Yerevan (oven)

It NEVER contains foreign impurities such as pebbles, as in rock salt produced by "Artyomsol".
As I can imagine, glass crunching on my teeth ... Horror! ..
Therefore, I do not dissolve such salt and do not pepper. Straight into the dough after weighing.
Axioma
Quote: yaKachka

AXIOMA Thank you very much for the recipe, I have been looking for it for a long time, the first time I tried it in a private bakery, but the hostess, an Armenian, only joked when asked to share the recipe, did not reveal the secret of their preparation, and I liked them so much, I only went to her to the other end of the city for them , I bought it all the time, I couldn’t eat enough, they are really very tasty, airy, their taste cannot be confused with any other buns.

yaKachka, I would have persuaded the hostess for a recipe.
And in which city did you have to travel to the other end of the city for such cays?
You have not indicated your city in your profile.

Admin
Thanks for telling everyone about the use of salt.

Quote: Mikalaevich

Results Something airy and fast-eating ...

Mikalaevich!

Brevity is the soul of wit!!!!
Gerda1
AXIOMA, thank you very much for the recipe
Today I baked, I really wanted something flour, but soft, but without milk / eggs
I took a chance, but I won't try to the fullest today ... 11 pm after all
A little piece of pink salmon was torn off by yum-yum. myayakenky such, straight air. You won't even understand right away that he is quite so lean

True, the dough suited me for only 2 hours (I really didn't want to finish baking at 12 at night), but she managed

Shl I already directly represent the same recipe in a new baguette holder, which will be brought to me tomorrow
KnadezhdaM
Finally it turned out like in the picture and tastes great. Thanks to the mentors.
KnadezhdaM
We returned from the dacha and immediately for baking bread. This time I didn’t even have time to take a picture - someone tasted one bun at night.
Saiki Yerevan (oven)
Tumanchik
Thank you very much for the recipe! Saiki began to sculpt almost every day. The recipe has been sped up a bit. Here they are my beauties
Saiki Yerevan (oven)
Nnatali_D
Saiki Yerevan (oven)
Saiki Yerevan (oven)
And I brought you a huge thank you for these whisks!

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