Composition / ingredients
Step-by-step cooking
Step 1:
Mix milk with water, warm it up to a warm state. Add sugar and yeast. Mix it up. Cover the bowl with a towel, leave it in a warm place for 10 minutes.
Step 2:
A foam cap formed on the surface of the mixture.
Step 3:
Add salt and 250 g of sifted flour in parts. Knead the dough.
Step 4:
Part of the flour was added, mixed. Added more, mixed again.
Step 5:
The result should be a sticky dough.
Step 6:
Add vegetable oil to the dough, mix it into the dough. The resulting sticky dough is transferred to a floured table. Knead the dough well on the table. Add flour if necessary.
Step 7:
The result should be a soft and slightly sticky dough.
Step 8:
Round up the dough, put it in a greased vegetable oil bowl. Cover the top with cling film, make a small incision in it so that condensation does not accumulate. Wrap with a towel, put in a warm place for 1 hour.
Step 9:
The dough should increase in volume by 2 times.
Step 10:
After an hour, we knead the dough, put it on the table, divide it into two parts.
Step 11:
We round each one, cover it with a towel. Leave for 5-7 minutes alone.
Step 12:
While the dough is resting, we prepare the filling. To the cheese grated on a coarse grater, add milk, mix. If the cheese is not salty, add salt.
Step 13:
The buns have become plump. Turn on the oven at 220 degrees.
Step 14:
From each bun of dough we form a round cake with a diameter of 25 cm, 0.5 cm thick .
Step 15:
We spread part of the filling on the cake in the form of two crescents, retreating from the edge of the cake so that the dough can be wrapped to the center and pinched, forming the sides of the boat. The cheese should be inside each side.
Step 16:
We pinch the sides at the edges, adjust the shape with our hands.
Step 17:
Put the boats on a baking sheet covered with baking paper. Fill the center of each boat with the remaining cheese.
Step 18:
Lubricate the sides of the boats with beaten egg.
Step 19:
We send the baking sheet to a well-heated oven. Bake at a temperature of 220 degrees, top / bottom mode, 12-15 minutes until browned.
Step 20:
Take the baking sheet out of the oven.
Step 21:
In the center of the filling we make a small hole and put the egg in this hole.
Step 22:
Part of the protein, at the same time, is removed.
Step 23:
We send the baking sheet back to the oven for 2 minutes. The yolk should remain liquid, and the protein should turn white, but not become dense.
Step 24:
We take hot khachapuri out of the oven. On both sides of the egg we put a piece of butter and lubricate the sides of the boats with butter. When serving, mix the cheese filling with melted butter and egg.
Khachapuri is a dish of Georgian cuisine, such a big pie with cheese and egg filling. There are several types of khachapuri depending on the region where it was historically prepared. But it's always delicious dough and cheese. The more cheese, the tastier khachapuri.
Amazing hot Adjarian khachapuri made of yeast dough with cheese filling, flavored with butter and egg is a decoration for any hospitable table. Not only do they look spectacular, it's also extremely tasty. You break off the side of the boat, dip it in the cheese filling and there is no end to the pleasure.
Soft, fluffy boats with cheese are easy to cook, the main thing is to do it with a good mood and love. As a result, you will definitely get a masterpiece!
Be prepared for the fact that you may need more or less flour 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!
Caloric content of 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
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 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
- Water - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Brine cheese - 355 kcal/100g
- Dry yeast - 410 kcal/100g
