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👉 TIMECODES for quick navigation through the video:
00:38 how I cook meat for the filling
01:10 preparing dough for pies
01:25 how to properly calculate yeast for the recipe
01:43 how to determine yeast freshness
02:11 what to pay attention to so that the dough doesn't become too dense
02:16 when and why to add vegetable oil to the dough
02:37 whether such dough is suitable for baking and what needs to be changed if baking pies
02:58 what ideal yeast dough for pies looks like
03:11 how long the dough should be kept in a warm place
03:21 how to clean pans after frying pies
03:50 how to clean greasy extractor hood grids
04:20 where I buy my dish and kitchen care products
04:45 what else I use to maintain daily cleanliness in my kitchen
05:11 what I always looked for and now have found
05:34 making the filling for the pies
06:31 what needs to be added to the filling so it isn't dry
06:40 the dough for the pies has risen
06:46 what's better, flour or oil for handling the dough
06:54 how many pies come out of the given amount of ingredients
07:19 how much filling per pie
07:29 shape of the pies, how to form the pies
08:16 funny name, right?
08:27 when to fry the pies
08:36 how much oil is needed for frying pies
08:57 those very bubbles!
09:06 how to fry and how long pies fry in deep fryers
09:55 what the pies look like right after frying and later when cooled
10:10 pies when torn apart, what the result will be
In the Soviet Union, everyone knew these pies as they were sold on every corner: at train stations, bus stops, near metros, and even on Red Square, not to mention vacation spots. Due to their unusual cylindrical shape, these pie-rolls were called "Logs," never heard of them? Then you didn't live in Soviet times! There were also another brand of pies - "Lapti," named for their resemblance to certain footwear. In general, every seller gave the pies their particular shape, but all of them were of high quality, and they didn't skimp on oil and quality ingredients! The pies sold quickly; there was demand for them. Most likely, that's when the expression "selling like hotcakes" appeared. Students bought these 'kopeck' pies for classes; it was a quick and safe snack on the go, and even housewives, to avoid dirtying the kitchen, chose the store-bought option of this pastry. For those who didn't live in Soviet times or those who want to remember those great times, I offer a recipe for meat pies, specifically with chicken meat. The most accessible set of products, but why is it so delicious? Personally, these fresh pies remind me of liver ones, though they don't contain offal. What associations do you have with these pies?
Ingredients in spoons, cups, accurate grams 👇
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✅How to make Soviet 'kopeck' pies with meat filling, also see on our website (printable version available) with step-by-step photos and description edanalyuboivkus.ru/vse-recept...
🥛*glass volume 200 ml
✅Dough:
warm water - 300 ml = 1.5 cups*
sugar - 10 g = 2 tsp.
dry yeast - 5-6 g = 1 tsp. heaping (or 15 g pressed yeast = 3 tsp.)
salt - 9 g = 1 tsp.
flour - 450 (+/-) g = 3.5 cups*
vegetable oil - 40 ml = 3-4 tbsp.
✅Filling:
boiled meat (chicken) - 500 g = 3 cups*
onions - 250 g = 2 pcs.
butter - 50 g = 2.5 tbsp.
vegetable oil - 15 ml = 1 tbsp.
salt, pepper - to taste
broth
❗Yield: 11 pieces
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26 апр 2023
