Dough for kystyby potato on wheat flour
Composition / ingredients
8
servings:
Cooking method
Kystybyy (or kuzikmyak) are traditional Tatar/Bashkir unleavened pies. They are formed very simply: the tortilla is stuffed with mashed potatoes (it is convenient to use the leftover from lunch) or millet porridge. Then these pies are fried in a dry frying pan or slightly greased with oil.
To prepare the dough, mix warm milk, egg, melted butter, sugar and salt. Gradually adding flour, knead a soft pliable dough.
Put the dough in a plastic bag for 20-30 minutes for proofing.
After that, form kystybai - roll out the tortillas and bake them on both sides in a dry frying pan. Then put the potato filling on one half of the tortilla, cover with the other half, grease with melted butter and serve.
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
- 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
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
