Chum (Kyata)

[FILLING:]

Chum (Kyata)

Category: Bakery products

Ingredients
Flour	450 g
Kefir	230 g
Egg	1 PC.
Vegetable oil	2 tbsp. l.
Dry yeast	2 g
Sugar	4 tbsp. l (who likes less sweet 2 p.
Vanilla sugar	1 sachet
Salt	1.5 tsp.
FILLING:
Flour	2 tbsp. (2 x 250 ml)
Ghee butter	120 g
Powdered sugar	3/4 Art. (200 ml)
Additionally:
Sugar
Butter	the rest of the pack 80 g

Cooking method

• We put on the yeast dough cooking program
• To prepare the filling, melt the butter, cool slightly so that it is barely warm and still watery.
• Pour in the icing sugar, stir.
• Then add flour on the sly, you can not all to the end, the main thing is that you should get a greasy grits.
• Before rolling out the dough:
• - Melt additional butter;
• - divide the filling into 4 equal parts;
• - sprinkle a baking sheet with flour;
• so that everything is ready at hand
• ________________________ _______
• Divide the dough into 4 equal parts, there will be 4 rolls.
• Roll out one piece a bit thinner than 0.5 cm
• Lubricate with additional melted butter and sprinkle with a little sugar. You can not sprinkle with sugar, there will be sweetness only from the filling.
• We spread 1/4 of the filling and roll it into a roll and so we get 4 rolls.
• Then, on top of the rolls, we lightly walk with a rolling pin, as if tamping the filling, but not to death
• Then cut each roll across into 6 or 8 pieces, put them on a baking sheet with a seam down and put in a warm place for 30 minutes, cover with a towel.
• Do not forget to turn on the oven to preheat to 175 degrees.
• Before placing the chum in the oven, you can make holes with a fork in each chum and grease the tops with either sweet water or yolk, whatever you want.
• In 20 minutes the chum salmon is ready.
• I love everyone very much, thanks to everyone who supports this forum, who shares their skills, recipes, soul!
• Thanks to you, I always get delicious bread and sweets!
• Happy New Year holidays and bon appetit
• Photo: Qween

Note

The taste of chum salmon reminded me of the taste from childhood, when my grandmother baked curls for me and they had a fabulous taste, just without anything, just greased inside with butter and sugar, and always turned out to be moist, as I like.
And I always begged granny - well, put more butter and sugar

And after eating chic buns "French bouquet" with cinnamon, and then with poppy seeds, I realized that I can no longer look at poppy seeds and especially at cinnamon (although I love it)

Therefore, I decided to set up an experiment and make KETU out of the same practically dough.

Passion how I love this. Sometimes I add nuts or citrus zest to the filling

[julifera]

julifera , rolls, after forming, must be cut to the end, or not? Did I understand correctly that finished products look like cakes, not rolls?

If there is a photo of KYAT, post it here, please

[julifera]

julifera , rolls, after forming, must be cut to the end, or not? Did I understand correctly that finished products look like cakes, not rolls?

If there is a photo of KYAT, post it here, please

Qween, yes, cut to the end, they end up looking like thick soft puff rectangular rolls
My 6 x 8 cm
I will find a photo in the internet, I will post it, I could not take a picture of my own, the battery at the camera sat down while they were charging everything.

Here is a photo of a real kyat:



We still have a factory for sale, by the piece, it is somewhere 8 by 12 cm

[julifera]

julifera, here are my chum salmon (is this word declining or not?). I made the dough according to my recipe (as close as possible to yours), and completely on homemade butter.
Unusually tasty pastry with a funky creamy aroma.



There are several questions:

1. Describe the filling more precisely. Does it look like wet semolina, or is it larger and oily? I have it "reached" the state of Streisel, I think that flour in the filling should have been put 1.5 tbsp.

2. Should the filling fall out of the cuts when transferred to the baking sheet?

3. I put sugar in the filling, not icing sugar - is it not critical?

julifera , from me to you a plus in your reputation - thanks for the wonderful new recipe.

[Qween]

Qween, super, the texture of the test - that's it! Airy and creamy
Hurrah!!!


1. Describe the filling grits more precisely. Does it look like wet semolina, or is it larger and oily? I have it "reached" the state of Streisel, I think that flour in the filling should have been put 1.5 tbsp.

I made the filling to a state of not semolina, but probably more like millet, maybe a little bit large like a pea remained, but that was not so critical.
And I also want to try less flour, so that the filling is more moist, I don't know, maybe this will affect the airiness, or maybe it will still be good, I have to try.

2. Should the filling fall out of the cuts when transferred to the baking sheet?

I already didn't fall out on a baking sheet, when I cut it, I used a knife to put the filling in the sides like a spatula, but it didn't spill out too much.

3. I put sugar in the filling, not icing sugar - is it not critical?

I think it's not very critical. The main thing is to guess the best ratio - flour: sugar

For sugar, there are still such ratios in the filling, but I have not tried it yet:


- butter - 100 g
- sugar - 1 glass
- flour - 1 glass

or


- sugar - 1 glass
- butter - 200 g
- flour - 2 glasses
julifera , from me to you a plus in the reputation - thanks for the wonderful new recipe

Thanks Qween, I am very glad that someone is also crazy about chum

Before buying a bread maker, I never made yeast dough at all, I always have little free time, and I need to fiddle with it for half a day, and even keep it warm, which we don't have now.
Therefore, I ate the purchased chum salmon, ate-ate and could not get enough of everything, warmed it up with water in the microwave and it turned out like just from the oven and with kefir or milk

Now I made it myself and the homemade chum salmon turned out so much tastier, I didn't even expect it.

[Qween,]

Qween, and share the recipe for your dough, I love experimenting so much

I made kyata according to a yeast-free recipe (with kefir) - I liked it very much, now I also need to try the yeast one!

I write the dough recipe from memory, because when I cook something new, I write it down in a notebook, and add notes in the process.

Yesterday it was like this:

100 g homemade sour cream
170 ml. water
20 gr. fresh yeast (from the freezer)
30 gr. margarine "Pampushok" for baking
4 tbsp. l. Sahara
1 tsp salt
vanillin

The dough turned out so that it did not stick to the cutting board, and at the same time it was unusually soft and pliable.

I will definitely cook some more. And I will make the grits fatter, that is, I will add less flour. Yesterday I also wanted to put less, I directly felt when it was that, but for the first time I decided to do as it was written and draw conclusions.

So let's try together and share our impressions

PS: by the way, the sugar in the crumbs turned out to be 180 gr. - specially weighed.

[Qween]

Thank you Qween, I will try on sour cream, indeed, almost a similar recipe.

I read about margarine for a long time that its fats are very harmful to the body, do not break down, and have not used it since then. Of course, it is not a fact that the butter is correct, and not palm oil, but still not margarine.