Composition / ingredients
Cooking method
Choose a bowl for kneading dough. It should be deep and spacious enough.
Pour sugar, salt into a bowl, pour in warm milk and vegetable oil. Sift the flour together with yeast directly into this bowl (for better distribution), knead the dough - soft, slightly sticky to the hands. Let the dough come up 2-3 times, covering the dough with a bowl.
Knead the dough (it still sticks to your hands a little - this is necessary in order for the baking to turn out soft and airy, so you don't have to try to make the dough cool), divide it into pieces. We roll out the tortillas (hands, rolling pin and work surface are slightly lubricated with vegetable oil), spread the filling and form pies.
Grease the baking sheet with vegetable oil and spread the pies seam down, cover with cling film and let it come up a little (20-30 minutes). Beat the egg yolk with milk, then lubricate the pies with it using a culinary silicone brush.
We send the baking sheet into the oven, preheat it to 180 degrees, bake until a beautiful blush appears.
Let the baking cool down a little and enjoy the tea party!
Calorie content of the products possible in 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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Apricot jam - 242 kcal/100g
- Jam - 250 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Egg yolks - 352 kcal/100g
- Dry yeast - 410 kcal/100g
