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Mix the yeast with the sugar and dissolve with a tablespoon of warm milk.
Half of the cake flour is mixed with salt, add 7 tablespoons of oil, the two whole eggs and the yeast mixed with milk.
Mix well, then add the yogurt a tablespoon and finally half the flour kneading constantly, until you get a homogeneous dough, non-sticky and elastic (depending on the quality of the flour may need more or less yogurt).
The well-kneaded dough is placed on a plate sprinkled with bread flour.
Separately, the bread flour (80-90 grams) is mixed with the remaining 7 tablespoons of oil until a paste is formed.
Spread the dough on the board with a rolling pin in a sheet of about half a cm. thickness that is greased with flour and oil paste.
Roll the dough tightly, cover lightly with cling film and leave at room temperature for about 10 minutes to rest.
Meanwhile, prepare the filling, mixing all the specified ingredients. After 10 minutes, cut the dough into two and spread a thin sheet on each side, the size of the stove tray.
Using the rolling pin, place the sheet in the tray lined with baking paper. Place the filling on top and level well.
Spread the second sheet on top and finish by greasing the sheet with the beaten egg yolk brush with two teaspoons of cold water.
Put the pie in the preheated oven at 200 degrees Celsius, after 10 minutes reduce the heat to 180 degrees Celsius.
Bake the pie for about 45-50 minutes, until nicely browned.
Tray with hot pie, as soon as it is removed from the oven, cover with a kitchen towel and leave to cool for about 20-30 minutes, then powder with powdered sugar.