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Langosi, scovergi or leavened sheets

Langosi, scovergi or leavened sheets


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In a bowl put the previously sifted flour and salt. In the middle of the pile of flour, a hole is made in which the dry yeast is poured. Add warm water (not hot because it destroys the properties of yeast) a little and incorporate with the rest of the flour. Knead the soft and sticky dough for about 10 minutes. Cover the bowl with a kitchen towel and leave to rise in a warm place for an hour and a half.

After the dough is leavened, break 8/10 balls of dough which are sprinkled with flour.

Oil is poured on the work surface and each ball is spread with your fingers.

Fry over medium heat in hot oil. They can be served cold, but they are tastier hot with sour cream and cheese.

Good appetite!


Ordinary langoustines - as in the square

girls. I wouldn't want the "owner" of this topic to be mad at me. I recently bought a book and I also found the langoustine recipe. I will write it here and you will do as you see fit
LANGOSI WITH CHEESE TELEMEA- FOR 100 PIECES

Ingredient:
MAIA: 1,000 kg of flour, brewer's yeast 0.300, sugar 0.050.
DOUGH: flour 5,000, eggs 10 pieces, sugar 0.250, water 2,700, salt 0.050.
FILLING: Telemea cheese 2,500 kg, eggs 8 pieces.
OIL FOR SHAPING AND FRYING 1,250 kg.
PREPARATION:
MAYA: the yeast is mixed with the sugar and dissolved in about 700 ml of warm water (35-40 g C). Mix with flour and obtain the mayonnaise over which sprinkle a little flour and leave to ferment (leavened) at a temperature of 35-40 g C, until it increases its volume 2-3 times.
Dough: eggs are mixed with salt and sugar, add 2,700 liters of warm water (35-40g C). A composition is obtained that is mixed with mayonnaise and kneaded with flour. A dough of suitable consistency is obtained which is left to rise for 20-30 minutes at a temperature of 35-40 gC. The dough is divided into 100 equal pieces, shaped round on a plate greased with oil, greased with oil and left to rest at a temperature of 35-40 g C, about 10 minutes.
FILLING: Telemea cheese is put on the grater and then mixed with eggs, until uniform.
MODELING AND FRYING THE PRODUCT: each piece of dough is spread with the merdenea (a tensioner) on a plate greased with oil, in oval sheets with a size of about 20 cm and a thickness of about 0.5 cm. Place about 29g of filling in the middle of the sheet, fold it in half, press the edges, let it rise for about 30 minutes at a temperature of 35-40 g C on a board greased with oil. Put in a hot oil bath, fry for about 5 minutes on each side, remove from the oil and drain on a grill.
GOOD LUCK & # 33

now. that's what I found, that's what I gave you. I hope someone dares to try it.

Edited by NAZDRAVANA, 23 September 2006 - 09:33 AM.

# 64 Maya

Hello everyone & # 33 I also made it languid, good, but oily. For more than a quarter, I couldn't eat, and that quarter with knots. Too much water? Or.

Ana and Maya, thank you for the recipe

which recipe did you follow ??

http://www.culinar.ro/forum/index.php?s=&a. st & ampp = 188540 -ASTA ??
if you did after that, they couldn't be oily at all.
If you saw, I made the first recipe after Ana's. The recipe contained oil (in the dough) .. that's how they seemed oily to me .. that's why I said that the 2nd time I remove the oil completely .. what I did (see link above)

If you followed the recipe, why ask if you put too much water?

So I usually make this recipe, and it comes out every time

# 65 Maya

# 66 Maya

# 67 Maya

girls. I wouldn't want the "owner" of this topic to be mad at me. I recently bought a book and I also found the langoustine recipe. I will write it here and you will do as you see fit
LANGOSI WITH CHEESE TELEMEA- FOR 100 PIECES

Ingredient:
MAYA: 1,000 kg of flour, brewer's yeast 0.300, sugar 0.050.
DOUGH: flour 5,000, eggs 10 pieces, old 0.250, net 0.050.
FILLING: Telemea cheese 2,500 kg, eggs 8 pieces.
OIL FOR SHAPING AND FRYING 1,250 kg.
PREPARATION:
MAYA: the yeast is mixed with the sugar and dissolved in about 700 ml of warm water (35-40 g C). Mix with flour and obtain the mayonnaise over which sprinkle a little flour and leave to ferment (leavened) at a temperature of 35-40 g C, until it increases its volume 2-3 times.
Dough: eggs are mixed with salt and sugar, add 2,700 liters of warm water (35-40g C). A composition is obtained that is mixed with mayonnaise and kneaded with flour. A dough of suitable consistency is obtained which is left to rise for 20-30 minutes at a temperature of 35-40 gC. The dough is divided into 100 equal pieces, shaped round on a plate greased with oil, greased with oil and left to rest at a temperature of 35-40 g C, about 10 minutes.
FILLING: Telemea cheese is put on the grater and then mixed with eggs, until uniform.
MODELING AND FRYING THE PRODUCT: each piece of dough is spread with the merdenea (a tensioner) on a plate greased with oil, in oval sheets with a size of about 20 cm and a thickness of about 0.5 cm. Place about 29g of filling in the middle of the sheet, fold it in half, press the edges, let it rise for about 30 minutes at a temperature of 35-40 g C on a board greased with oil. Put in a hot oil bath, fry for about 5 minutes on each side, remove from the oil and drain on a grill.
GOOD LUCK & # 33

now. that's what I found, that's what I gave you. I hope someone dares to try it.

NAZDRAVANA, I don't think Ana will be upset, she doesn't have to ... it's just about langoustines ... and by the way, you see that I also got her recipe ... because after her recipe, they oily, but they were not evil. I also went through the neighbors and they were really excited.

See, maybe you have time to correct your recipe for ingredients ... for MAFI - the 700 ml of warm water are missing, for Dough the 2.7 liters of hot water.

I didn't know that eggs come in langoustines, and not even in the filling (I repeat, I didn't say that there is no such thing, I just said that I didn't hear) .. and more ... I even get 1,250 oils per 100 langosi?

Corinnel It reminded me of the langoustines at the beach ... the best langoustines.
Tanti from there made a very soft and poor dough from water, flour, salt and yeast..and the filling was crushed cheese with chopped dill..and possibly some salt, if the cheese was not salty enough..and fried them in a rectangular tin container, large in size, in a pool of oil
Of course it was naked..only with salt..they were super & # 33

After I left the country (almost 16 years old) I heard that the langoustines have been modernized..they are made / served with grated cheese / parmesan on top, with mujdei nush cum rubbed, with nush ce..as like a mayonnaise. etc, etc ..
I have not tried, nor do I intend to, even if I am a big fan of ustroi


Method of preparation

The cake is made like bread. Dissolve the yeast and sugar in 100 ml of water.

* Mix flour, water, yeast and salt. Knead until the crust no longer sticks to your hands and becomes silky.
* Put in a large bowl, cover with a towel and leave to rise for 1 hour or until it doubles in volume.
* Remove the crust from the bowl on a surface lightly sprinkled with flour and knead to remove all the air from the crust.
* Divide the crust into 10 balls of equal size. Spread each ball in a not very thin circular shape.
* Take a toothpick and place 1/5 of the composition close to the center. Bend it in the middle and glue the two edges with your fingers. Repeat with 4 more scoops.
* Make a small cut in the center for the remaining ones.
* Heat the oil well. Fry each toothpick on both sides until golden.
* Scovergile can be eaten hot or cold. The next day, however, they harden and are no longer as good as when they are fresh


Domino cake

Today we will make the cake Domino. Fresh leavened leaves filled with walnuts and jam, covered in a chocolate icing. This cake is built raw in a tray, then baked. When it is baked, add the icing and it is ready.

Ingredient:
200 grams of ground walnuts
500 grams of flour
200 grams of sugar
200 grams of lard (if you want you can use butter, but the cake will not come out as tender)
400 grams of jam (I used plums, but you can use as many times as you want)
100 ml of lukewarm milk
1 tablespoon sugar
1 yolk
1 or
a pinch of salt
25 grams of fresh yeast

We will start by activating the yeast. In a bowl put lukewarm milk, yeast and three tablespoons of sugar. Stir and let stand for about 5 minutes.

Put the flour and lard in a larger bowl. I mixed the lard well in the flour with my hand. Then add the salt, egg, egg yolk and milk with the yeast, which we will gradually put, kneading well after each addition. Although it will seem to you that the dough is formed and that no more milk should be added, add it all, because our dough should no longer look crumbly.

Sprinkle flour over the worktop and place the dough. We divide it into three equal pieces. We spread one piece of dough in turn between two baking sheets, until they are the size of the tray in which we want to bake the cake.

We put the first sheet in the tray together with the baking paper that we spread. Put the sugar over the ground walnuts and mix them well.

Put half of the plum jam on the first sheet and spread it evenly. Sprinkle half of the ground walnut over the jam layer.

We also spread the second sheet between two baking sheets. We put it in the tray over the first layer. Grease the sheet with jam and ground walnuts again. We spread the last sheet and put it over the cake. Prick the cake from place to place with a fork. Leave the cake to rise for 10-15 minutes.

Bake at 180 degrees Celsius for about 40-45 minutes, or until golden on top.

When the cake is baked we can take care of the icing.

Glaze ingredients:
6 tablespoons sugar
4 tablespoons water
2 tablespoons cocoa

Put water, sugar and cocoa in a saucepan. Boil the glaze, stirring continuously for about 2-3 minutes, or until you pull with the spatula and you can see the bottom of the pan for 2-3 seconds.

Place the hot icing over the still warm cake and spread it evenly. Let the cake sit for about two hours until the icing hardens.

Look how good it looks! All layers can be seen very well. It is a very tender and fragrant cake. You must try it too. You will love it!


Discover the post

Heat the water and dissolve in it the yeast cube with salt, caster sugar and vanilla essence. Gradually sift the flour into a medium-sized bowl & # 8211 or bowl. In the middle of the flour layer, make a hole, a hollow in which you pour the water above. Slowly, & # 8211 at first with a wooden spoon and then with your hand & # 8211 homogenize the composition until you get an elastic dough that you can easily detach from your hand.

Cover the dish with a clean towel and put it somewhere warm for about 30 minutes, to rise the dough. Divide the raised dough into piles of equal size, which you then spread on a wooden bottom either by hand or with a rolling pin. Their size should not exceed the surface of the pan in which you are going to fry them. Heat the oil in the pan. Fry, one at a time, on both sides, each scoop separately. Drained oil, put them on a plate, one on top of the other, sprinkling each one separately (if you want, of course) powdered sugar.

You can eat them either as a dessert & # 8211 with honey, jam or jam -, or & # 8211 if you are not fasting & # 8211 as a salty appetizer, with cream, grated cheese, cheese or strips of ham sprinkled on top.


Greedy with garlic, green onion or leurd & # 8211 simple recipe

My family is very fond of langoustines. I don't make langoustines very often, but from time to time I treat them with simple langoustines or stuffed with salted cheese.

Langos are a salty pastry product (no sweet langoustines are made!) That is made from a much softer dough than bread. They have Hungarian origins and are very popular in the regions that were part of the former Austro-Hungarian Empire: Transylvania, Banat, Austria, Czech Republic, Slovaks, etc. We live in Arad and we grew up with langoustines made by our grandmothers but also with those sold at langoustines at the pool or market. These langoustines have become popular (after 1990) in other parts of the country.

The greedy are not POMACE, no scovergi, no donuts and no pies. I explained here differences between these products to avoid confusion.

I leave you here the classic recipe of simple Hungarian langoustines that are served either sprinkled only with salt, or greased with cream rubbed with garlic + grated cheese. The languors have a diameter of approx. 24 cm and are thinner in the middle but soft. There are no crunchy langoustines!

We do not eat langoustines with jam or chocolate cream. For something sweet we make fluffy donuts & # 8211 see here.

This time I made some smaller langoustines in the dough of which I incorporated chopped green garlic and leurd. You can also put a little green onion. They are a variant of spring langoustines and have a very fine aroma!

From these quantities results about 15 pcs. languid with garlic, green onions or leurd.


How do we prepare the langos recipe with cheese or urda?

The way to prepare this recipe is as simple as possible.

The first step is to sift the flour that we will put in a bowl and mix it with salt.

In the middle of the flour form a crater in which we will put the yeast, sugar and a little warm water. Homogenize a little then pour the rest of the water.

We start to knead by adding the oil little by little. We will obtain a homogeneous dough, which does not stick to the hands that we leave to rise for about 60-90 minutes.

When the dough is almost high we can start filling. We mix all the ingredients except the raisins that we will add at the end.

Langosi with cheese

Put the dough on a floured surface and divide it into 4 or 6 equal balls. Spread each ball of dough in a circle in the center of which we will put 2-3 tablespoons of filling.

We glue the edges with the help of a fork so we will see that we get a & bdquosemiluna & rdquo.

Heat the oil in a pan over medium heat and bake the langoustines. Let them have a golden color until then turn them on the other side to bake. The fire must be left slow, taking care that the langoustines do not remain raw in the middle.

After baking, take them out on paper towels to absorb excess oil.

Our langoustines are ready. I assure you that they will disappear like a miracle. If you like them you can powder them with powdered sugar, I prefer them simple.

From the above ingredients I obtained 4 langos barosani, you can form smaller dough balls and you will get more. Anyway, small or large are extraordinarily good, they are my favorites.

From the dough used you can also make simple donuts or scovergi. It is ideal for fasting periods and more.

Try the recipe, it is very simple and very cheap. I recommend you to try the recipe for fluffy donuts, they are tasty and very easy to prepare. & # 128578

Have fun and good appetite!

The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.


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