РАССТЕГАИ с ГРИБАМИ. Форма и Лепка - Авторский Дизайн. Дрожжевое Тесто по ГОСТу /Pies with mushrooms

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#расстегаи #дрожжевоетесто #выпечка #расстегаисгрибами #простойрецепт
Расстегаи со швом сверху, без дырочки, это авторский дизайн! Такой способ лепки дрожжевых расстегаев намного упрощает приготовление, потому что в такие расстегаи бульон, после приготовления, не добавляется. Начинка для расстегаев может быть любой, и рыбной и мясной, я сделала с грибами из дрожжевого теста взятого по ГОСТу СССР, из кулинарной книги 50-х годов. Подаются расстегаи к первым горячим блюдам или бульонам. Рыбные расстегаи подаются к рыбным супам, мясные расстегаи к мясным бульонам или горячим супам, а РАССТЕГАИ С ГРИБАМИ - УНИВЕРСАЛЬНЫЕ, их можно подавать ко всем первым горячим блюдам.
Поверьте, это ОЧЕНЬ ВКУСНО, надеюсь, они понравятся всем. Удачи, дорогие мои, и пусть в каждом доме запахнет свежеприготовленными расстегаями! Будьте ЗДОРОВЫ и СЧАСТЛИВЫ!!! Приятного всем аппетита!

Ингредиенты: мерный стакан 250 мл.
1 стакан молока (по рубчик - 200 мл.)
20 гр. живых дрожжей (12 гр. сухих)
3 ст. ложки сахара (с маленькой горкой)
0,5 чайной ложки соли
Ванилин (на кончике ножа)
2 яйца (из них один желток для смазки)
75 гр. сливочного масла (маргарина)
3 стакана муки (полных – 420 гр.) + 0,5 стакана для подмеса
Для фарша:
500 гр. грибов шампиньонов
3 яйца, сваренные вкрутую
2 - 3 шт. репчатого лука
Соль и перец – по вкусу
Растительное масло для жарки
ВЫХОД: 12 штук. (один противень)
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Pies with a seam on top, without a hole, this is the author's design! This method of sculpting yeast pies greatly simplifies cooking, because broth is not added to such pies after cooking. The filling for pies can be any, both fish and meat, I made with mushrooms from yeast dough taken according to GOST, from the cookbook of the 50s. Pies are served with the first hot dishes or broths. Fish pies are served with fish soups, meat pies for meat broths or hot soups, and RASSTEGAI WITH MUSHROOMS are UNIVERSAL, they can be served with all first hot dishes.

Trust me, these are VERY TASTY, I hope everyone will like them. Good luck, my dears, and let every house smell of freshly made pies! Be HEALTHY and HAPPY !!! Bon appetit, everyone!

Ingredients: 250 ml measuring cup.
1 glass of milk (along the rib - 200 ml.)
20 gr. live yeast (12 grams dry)
3 tbsp. L. spoons of sugar (with a slight slide)
0.5 teaspoon salt
Vanillin (on the tip of a knife)
2 eggs (of which one yolk for lubrication)
75 gr. butter (margarine)
3 cups flour (full - 420 gr.) + 0.5 cups for kneading
For filling:
500 gr. Champignon mushrooms
3 hard boiled eggs
2 - 3 pcs. onion
Salt and pepper for flavor
Vegetable oil for frying
OUTPUT: 12 pcs. (one baking sheet)

Preparation:
We prepare the dough in a safe way. We leave one yolk for greasing the pies. Melt the butter. Sift flour. We heat the milk so that it is slightly warm (up to about 35 * C). Now combine yeast with warm milk and mix well. Leave for 10 minutes for the yeast to start working. Add sugar, salt and vanillin. Add eggs, warm melted butter and mix. We knead the dough in three, four steps. With this kneading, the yeast is better redistributed throughout the dough. Dust the dough with flour and knead well, the dough should easily lag behind the hands and from the walls of the dishes. We stir and collect the dough into a bun on the table. Cover the finished dough with a towel and put it in a warm place for one, one and a half hours for fermentation.
Cooking the filling: Cut the mushrooms, onions and hard-boiled eggs into cubes. Fry onions with mushrooms in vegetable oil. Salt and pepper so that the taste of the mushrooms is rich. Combine the prepared ingredients and mix.
The dough came up. We knead it well and divide it into 12 servings. Form the pieces into balls and cover with a towel. After 5 - 7 minutes, we sculpt pies. We make a round cake from a ball, place the filling in the center. We join the edges of the dough tightly and give the product an oval boat shape with a seam on top. In the homemade version of the pies, the top seam is completely pinched. We spread the molded products on a baking sheet, oiled or covered with parchment. We put in a warm place for proofing, cover with gauze or a towel. Before greasing the seams of the pies, we squeeze again. Mix the yolk with one teaspoon of milk (water) for lubrication. And grease the pies gently.
Bake in an electric oven at 230-240 * C (about 7-12 minutes) until golden brown. In a gas oven, bake at 200 * C (about 15-25 minutes) until golden brown. Pies are served with the first hot course or broth.