Composition / ingredients
Step-by-step cooking
Step 1:
How to make an Armenian round gata? First of all, we prepare the necessary products for the preparation of delicious cream tortillas.
Step 2:
Take a deep bowl and break one chicken egg into it, then add the protein from the second chicken egg to it, leaving the yolk for further greasing the baking, then pour one hundred grams of sugar into the bowl and spread fifty grams of softened butter into it.
Step 3:
Add one quarter teaspoon of salt to the bowl and mix all the ingredients well together.
Step 4:
Take a fine sieve and sift five hundred and fifty grams of premium wheat flour into a volumetric bowl, then add seven grams of dry high-speed yeast to it and mix well together.
Step 5:
Pour one hundred and eighty milliliters of milk at room temperature into a bowl with egg-oil mass.
Step 6:
Put the wheat flour mixed with yeast into a bowl with a liquid base and knead the dough. You may take more or less flour than I do. Be guided by the consistency of the dough.
Step 7:
Continue to knead the dough thoroughly in the bowl with your hands for ten minutes until smooth.
Step 8:
Add one tablespoon of vegetable oil to the bowl with the dough.
Step 9:
Continue to knead the dough in the bowl for about two minutes until the desired consistency.
Step 10:
Brush the kneaded dough with a small amount of vegetable oil, then cover the bowl with a towel and put it in a warm place for one hour.
Step 11:
To prepare the filling, put three hundred grams of premium wheat flour in a deep bowl, which we sift through a fine sieve in advance, then pour one hundred and fifty grams of sugar and one teaspoon of vanilla sugar into it.
Step 12:
Pour half a teaspoon of turmeric into a common bowl and mix all the ingredients well together.
Step 13:
Put fifty grams of melted butter and one hundred grams of softened butter in a common bowl.
Step 14:
Mix all the ingredients in a bowl and rub them with your hands into crumbs, which should stick together when squeezed.
Step 15:
After a while, spread the dough on the table and knead, then form and divide it into six identical pieces.
Step 16:
From each piece of dough we form koloboks, then spread them on the table and cover with a towel for ten minutes.
Step 17:
Each bun is alternately rolled out to tortillas one centimeter thick and lubricated with butter to taste, leaving the edges of the tortillas free.
Step 18:
Spread four tablespoons of cooked filling on each tortilla.
Step 19:
Collect the edges of each tortilla with filling.
Step 20:
Glue the edges of each tortilla with filling well.
Step 21:
Pressing with our hands we form tortillas, which we then roll out to one and a half centimeters thick.
Step 22:
Spread the tortillas on a baking sheet covered with baking paper and grease them with egg yolk whipped with a small amount of water to get a brown blush when baking.
Step 23:
Using a fork, make arbitrary patterns and several punctures on top of the tortillas, then put the baking sheet with the tortillas to part for ten to fifteen minutes in a warm place.
Step 24:
We put the baking sheet with the separated tortillas in an oven preheated to one hundred and ninety degrees and bake them for about fifteen minutes until golden. Determine the exact time and temperature of baking according to your oven.
Step 25:
We spread the cooked tortillas on the table covered with a napkin.
Step 26:
Cooking together, cooking simply, cooking at home the most delicious dishes from available products according to our recipes! Bon appetit and a hearty tea party for everyone!
A wonderful recipe for making Karabakh sweet pastries from yeast dough with a filling of melted butter and butter with sugar and a bright shiny surface at home. Armenian creamy Gata tortillas! Everyone who sees this dessert for the first time is delighted with its appearance alone, as the round Karabakh or Armenian ghat looks very appetizing and will not disappoint your expectations, as the creamy filling gives these cakes its unique taste.
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Turmeric - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Chicken egg - 80 kcal/100g
- Ghee - 892 kcal/100g
- Dry yeast - 410 kcal/100g
