Puff cakes

[Lesya]

Lesya, dried for 4 hours, and then cooked with chicken broth. True, it cooked for 10 minutes, 5 minutes would be enough. But it's still delicious. I am mastering my new dough sheeter.

Yes, this dough boils very quickly. I'll put on noodles too.

Lesya, thanks for the recipe. Yesterday I made cakes with minced meat, sugar and onions (all separately). Delicious. The dough does not stick, it can be rolled out almost to transparency. Your post about minced meat was later than I fried the cakes, so I rolled out the cake with minced meat and burst the sides, but this did not affect the taste in any way (yum-yum). Fried really under the lid. The husband named the flat cake with minced meat "New chebureks". Minced meat dressed like cutlets. So you can safely do everything with minced meat it turns out delicious!

Today I will try to make a photo report. Thanks for the recipe

Delicious!!! Thank you!!

[lessik]

lessik, thanks for the recipe.
I also did it last night without any fillers.
Part of it was fried in a pan without oil (I don't like fatty ones).
The rest he put in the refrigerator in the form of snails.
Today, after lunch, I rolled the snails up to 2 mm. thickness and baked in the oven on a stone.
In my opinion, they turned out much better from the oven.





In the context.

[Gandalf]

Gandalf, I also wanted to try it on a stone in the oven, thanks for the experience)

And thank you from me. Insanely tasty and simple.

I am very glad that I liked the cakes! Thank you all very much for your reviews and photos!
There are so many new options for fillings and cooking, I will definitely try the oven and "new pasties" in the oven.

[Gandalf]

Gandalf, beautiful tortillas from the oven! Thank you for doing and sharing!

[Alex100]

Alex100, Ikraplease, it's nice that my experience came in handy.

[Ikra]

Ikra, Irina, I read that boiling water is not very good at all, you need a temperature of about 70-75 degrees, where I read it, I don't remember. Perhaps in the custard dough, the current forgot about it and poured boiling water (I also stirred the salt)

[lessik]

lessik, Lesyathank you for this recipe! We love flatbread, so I'll try to make it according to your recipe.

[lessik]

My mother-in-law is a master of such cakes, here they are called katmer. I'll tell you how it lubricates: one part butter, one part olive oil, one part tahini paste - all this is melted a little until a homogeneous mass is obtained. Moreover, it is advisable not to replace olive oil with sunflower oil - with it the cutter turns out to be softer.
A couple of times I made cakes myself and after folding the sausage I twisted it around its axis with a flagella. But my husband criticized my method, said that it turns out too flaky.
Yes, the mother-in-law does with cold water. I need to try it with boiling water, like lessik teaches.

Svetlana, be sure to try this particular dough on boiling water, it is so elastic that girls make everything from it and dumplings, dumplings and noodles. It's not sticky at all. I really liked its plasticity.
Next year, if everything works out, I want to make cake decorations out of this test. I think it will be possible to mold any figures from it.
What is tahini paste?

[Essenia]

Essenia, Tahini, tahina or tahina (also known as sesame paste or sesame paste) is a thick, fatty paste made from ground sesame seeds common in the Middle East, it is added as a necessary component to many dishes, for example, to falafel, to hummus, in addition, it serves base for many sauces. Tahina contains 100% ground sesame seeds (from Wikipedia).

I baked the cakes, they turned out to be not very flaky dense layers separated from each other poorly, I think I smeared a little with butter, please tell me

Zhanusya, I am still an expert, but I can assume that you rolled out the dough weakly. Did it shine through your hand, as in the beginning in MK lessik? Or, indeed, a little smeared a lot, but that would not sprout. And can it still be slightly mixed? Was it plastic?

Thank you for answering the dough was plastic it rolled well today I will try to bake only thinner dough to roll out and grease more with oil

And also, when forming a cake, you do not need to press the dough too hard with a rolling pin.
Once, having already rolled the dough into a snail, I put it in the refrigerator for an hour, and then repeated the procedure: I rolled it out again, not too thin, rolled it up and rolled it up again with a snail. So the cake turned out to be so flaky that I was afraid to drop it - there was a feeling that it would scatter into tiny pieces. I fry in a dry frying pan, without burying the lid. Here you still need to get used to: the fire must be strong enough so that the cake has time to fry without having time to dry.

Today I baked a cake, it turned out again dense and tough (I attach a photo), the dough according to the recipe rolled out thinly everything as described there, only rolled out a little taut, I did everything as described in the recipe, when rolling the dough I added a little more oil, and when I fried it, the butter did not I added, but it still didn't work out very well, I don't know what to think, can someone tell me what the problem might be? Maybe the dough should be made a little softer?
- Well, actually my pancake is lumpy-

Zhanna, at first I also turned out tough and not very flaky. And then it turned out as it should, so do not be upset, it will definitely turn out!
The dough does not need to be made very tight, it is soft, and if you do not sprinkle flour on the table and hands, it sticks slightly. You need to roll it very thinly, it rolls easily, if you made the right softness, and roll out a large circle about 50x50 cm.Then you get a lot of layers already in the sausage. Pour the oil directly onto the rolled layer and smear it with your palm, and if there is excess oil, I collect it in a pan and in a frying pan. Then they twisted it into a sausage, into a snail, and do not sprinkle the table with flour, it is in oil, and roll it out to the size of a pan, or try to flatten it with your hands. And yet, at least once try to fry in oil, under the lid, then they do not dry so much and turn out more tender.
Well, that's all. Good luck! Let you get the right cakes!

[Janusya]

Janusya, Druh! I also made a very tight dough from this amount of flour and water, I had to stir the water! And the cakes turned out to be tough and not flaky, there was more than enough butter.
I'll try again, maybe it works

And no one tried to add milk to this dough? .. here, for example, on dumplings I make water + milk (50 * 50) the dough is softer and more elastic

[Nikusya]

Nikusya, I will also try again, but a little later I will get myself together. And then the husband says eat them yourself, but I won't.

Girls, the flour is different for everyone, of course it is better to intervene in parts and see what kind of dough it turns out.

[lessik]

lessik, It's right

Girls, when I mixed the dough, it was very tight. But I hindered him for a long time. And it was hard to roll it out, but I tried to roll it out as thin as possible. A hand could be seen through it. Fried in sunflower oil. And it turned out flaky and not tough.

We ate noodles from this dough today. Such yummy, I did not expect, and no eggs are needed. I will do more!

I baked a cake again today, it turned out better, soft and layered I will try again to get better

Zhanna, I am very glad that it turned out better! I am sure that next time it will be exactly what you need!

[lessik]

Lesya lessik, made cakes today, and questions arose along the way.And to what diameter do you roll already rolled cakes? Should the dough be allowed to rest a little after kneading? And the cakes were not so layered, I didn’t work out, delicious, but I really want puff! Initially, the dough turned out to be not soft, tight, the amount was measured according to the recipe, the water was added hot, on the verge of boiling, but not boiling. When kneading, it was immediately clear that the flour was too much, although it was strange, we have such dampness in St. Petersburg, the flour is wet, and on the contrary, we always have to add over the recipe ... he lay in the bag, rolled out much easier and thinner. I will definitely repeat, but I will correct the amount of flour. Thanks for the interesting cakes!

Tatyana, my dough does not lie down on purpose, only while the cakes are rolling, while I cut the onion or grated cheese, but I think if you let it lie down for half an hour, it won't get any worse. I don’t pour the flour all at once, at first. half, then I add it so that the dough is not tight, if I sculpt the dumplings, then more flour. And it’s not scary to roll it out very very thinly for the first time, even if it breaks, and not lightly grease with oil, but more, because it seems to me that some of the oil fits into the dough, but it should still remain between the layers. I roll out the dough rolled into a snail to the size of a frying pan, like 25 cm.
Thanks for your feedback!

An interesting recipe for variety

[Lesya]

Lesya, thanks for the answer . I also decided to pour flour in parts next time. Today I warmed up the last cake in the micra, so even some layers were drawn!

[lessik]

lessik, Lesya, I liked the cakes, although the dough from the indicated proportions turned out very good. tight, in the next. I'll take into account, the flour is probably different, I made it with boiled meat, yummy !!! and they did not want to bake in a dry frying pan (I think because of the dough, but I rolled too much), added a little oil and it became much better! thanks for the recipe again!

To your health, and bon appetit!
And next time add flour gradually to see what kind of dough it turns out. I haven't tried nirazu with meat, probably something similar to pasties?

Cakes from childhood, from mom! I love them very much, but I try not to get carried away because of the fat content. Today I made up my mind, I divided the dough into 5 parts, greased it with butter. I poured 1 tbsp into the pan. l. butter, dipped the cake so that it smeared and immediately turned over. Fried and turned over again. Both sides are nice and not too oily. Delicious, no words!
Thank you, I visited my mother in the kitchen .......

probably something like pasties

Yes

[lessik]

lessik, I just made them! The first cake didn’t swell much, but the next ones were swollen right before our eyes. Apparently, the pan was not very hot at first. Fried in lard Not dietary even once, but tasteful! I didn’t put the stuffing on nikai, next time I’ll try to fill it with something. By the way, the dough looks like a draft dough, it will be easier to roll it on a towel, as our Gasha taught, but I was too lazy - I just washed all the towels, and here the butter ... But it rolls well on the table, despite the fact that with I seem to have gone too far with flour

[lessik]

lessik, thanks for the recipe! It turned out cakes the first time. Made with grated hard cheese and sugar. The puff is great! And I made a couple more pieces without smearing with oil, I just poured more into the pan, they turned out not dry and not greasy - I liked more than oiled ones.