People who visited Bashkiria or Tatarstan almost certainly tried echpochmaks - pies with a juicy meat filling. They have a triangular shape and a unique taste. It is achieved due to the fact that the filling is put into the dough raw, and during baking the broth is poured into the center of the pies. The flour base also plays an important role, because the dough for the triangles must be strong and elastic, otherwise it will be difficult to form pies filled with raw meat. If the cook wants to cook echpochmaks at home, you need to start by finding the right recipe for the dough.
Cooking Features
Dough for triangles can be yeast and fresh, it is made from wheat or rye flour, kneaded on milk, kefir, sour cream, mayonnaise, water. The technology of making flour bases for Tatar pies can be different - it depends on the specific recipe. But there are several points whose knowledge will help to get the best result, regardless of which test version is taken as a basis.
- Dough flour must be sieved. Experienced chefs do this twice. The main purpose of this manipulation is not at all cleansing from small litter and flour bugs, although it matters. More importantly, during sifting the flour is saturated with oxygen, becomes loose and light. It becomes easier to mix with liquid ingredients without the formation of lumps. Baking from sifted flour turns out to be much more delicate and airy than from wholemeal.
- The quality of the ingredients also matters. Often, butter and sour cream are added to the dough for echpochmaks so that the pastry is truly tasty. To save on products for triangular pies is not accepted. Even if the basis is not wheat but rye flour, this is done not to save money, but to give the dish a unique taste.
- When kneading dough for triangles, it is worth paying attention to what temperature of ingredients is indicated in the recipe. This requirement is not the whim of the recipe maker; the temperature of the products when preparing the dough usually has an effect on the result. Especially important is the observance of this rule when preparing yeast dough: if the liquid base is cold, the yeast is not activated, and the hot liquid will kill them altogether.
To form triangles, the dough is rolled out in the form of round thin lozenges, the stuffing is put in the center, then the edges are raised and sealed with a pyramid. In the center they leave a small hole for steam, broth is poured into it. Echpochmaks are baked at a temperature of at least 200 degrees, baking time ranges from 40 to 60 minutes depending on the type of filling and the size of the triangles. To make the cakes look rosy, they are smeared with an egg before being placed in the oven.
Yeast dough for triangles
Composition:
- wheat flour - 0.5 kg;
- pressed yeast - 30 g;
- chicken egg - 1 pc .;
- sugar - 100 g;
- butter - 100 g;
- vegetable oil - how much will leave;
- salt - 5 g;
- water - 0, 25 l.
Method of preparation:
- Sift flour.
- Melt the butter in a water bath or in a microwave. This can be done directly on the stove, at the lowest possible fire. It is only important not to allow the oil to boil.
- Heat the water to about 35-40 degrees. Crumble yeast into it. Stir to achieve complete dissolution. Add a couple of tablespoons of sugar, wait for the reaction. On the activation of the yeast will indicate froth cap.
- Beat the egg together with the remaining sugar and salt, mix with sourdough.
- When the butter is warm, pour in the other ingredients and mix well.
- Enter the sifted flour and knead the dough. Flour flour preferably in parts. First, the dough can be stirred with a spoon or spatula. At the final stage, knead it with your hands. The finished dough should be firm and non-sticky.
- Roll a ball out of dough, generously smear it with vegetable oil. Cover with a napkin and leave in a warm place.
- After 1-1.5 hours, the dough will do, i.e. it will increase 2-2.5 times. Pull it down, leave to re-raise.
After the dough rises a second time, you can begin to separate pieces from it, roll them out, fill them up and form triangles for subsequent baking in a preheated oven.
Fresh dough for triangles in mayonnaise
Composition:
- wheat flour - 0, 6-0, 7 kg (how much dough will take);
- cream margarine - 125 g;
- mayonnaise - 60 ml;
- chicken egg - 2 pcs .;
- salt - 5 g;
- boiled water at room temperature - 120 ml.
Method of preparation:
- Margarine cut into slices, put in a small saucepan. Melt it over low heat and cool to near room temperature.
- Break eggs into a clean bowl, add salt to them, beat with a whisk.
- Pour in the cooled margarine into the eggs, add mayonnaise and cool boiled water. Beat the food with a whisk or even a mixer, setting the nozzle for making dough (it has the shape of a corkscrew). Liquid mass should be homogeneous.
- Continuing to whip or stir the mass, partly enter the previously sifted flour into it.
- When the dough is too thick to stir with a spoon or mixer, go on kneading it with your hands. As a result, it must become dense enough to maintain shape.
- Form a ball from the dough, wrap it with cling film and put it in the fridge for an hour.
After cooling, the dough will become slightly denser, and it will be much more comfortable to work with it.
Dough for triangles of rye flour on milk
Composition:
- rye flour - 0, 35 kg;
- margarine - 125 g;
- milk - 0, 25 l;
- egg - 1 pc .;
- salt - to taste.
Method of preparation:
- Melt the margarine and let it cool to room temperature.
- Break the egg into a bowl, rub it in with salt. Add milk, whisk.
- Enter melted margarine, stir the resulting liquid mass until smooth.
- Sift flour, combine it with a liquid base, knead the dough.
- Let the dough rest for 20-30 minutes, cover it with a warm bowl, after which you can begin to form triangles out of it.
Triangles made from rye flour look extraordinary, have a unique taste. Rye flour in this dough can be partially or even half replaced with wheat flour, the result will not disappoint you.
The taste of the finished triangles affects not only the taste of the dough, but also the taste of the filling. Traditionally, it is made from minced lamb with onions and potatoes. Lamb can be replaced by beef or even poultry meat, but pork is not added to Tatar pies.
