ke.toflyintheworld.com
New recipes

Pogacele with jumari

Pogacele with jumari


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Mix the yeast with the warm milk and sugar, leave to rise for 15 minutes.

When it started to make air bubbles, mix it with flour, sour cream, margarine, salt and knead the dough well. Leave it to rise in a place away from cold air currents, for at least 30 minutes.

After it has grown nicely, spread it in a rectangle about 6-7 mm thick. From the scissors given by the mincer (or food processor, as the case may be), make a paste, which you season as you wish. on the dough and start folding.

.The less wide sides of the rectangle are brought towards the middle of the dough, then it is bent on the joining line as if you were closing a book. Then it is bent once more on the longest side.

Put in the fridge after wrapping, for 30 minutes


After the time has elapsed, the operation "folding + refrigerator" is repeated 2 more times

After the last folding, spread the dough in a fairly thick rectangle and cut into different shapes,

leave to rise, grease with beaten egg, put in the preheated oven, bake the puddings and enjoy with your loved ones, with friends, with a beer or a brandy. Enjoy!


POGACELE WITH JUMARI

Because the cold period of the year is approaching and because it was raining in our country for about a day, yes, no, I said that I must show you this recipe. It has been made since December 2012 according to my friend Patrik's recipe. They are very very good and the proof is the fact that I only managed to take photos of them in the tray after I took them out of the oven.

INGREDIENT: 500 g of Dobrogea flour
250 g jumari
1 or
50 ml oil
250 ml of milk
125 g sour cream
40 g of yeast
10 g sugar
salt and ground black pepper to taste

Rub the yeast with the sugar and pour the warm milk over it. Leave it to rise.
We give the halves through the mincer or put them in the robot until we get a paste. I proceeded as in the second version.

In a bowl put flour, sour cream, egg, oil, half the amount of jumari (125 g), salt and black pepper to taste. Pour the yeast and milk and knead the dough until all the ingredients are incorporated.

Cover the bowl with the dough and leave to rise until it doubles in volume. After leavening, spread the dough on the work surface in a 1 cm thick sheet. Spread the remaining jumari paste evenly over the dough.

We wrap the dough bringing in the middle the lateral parts in length and then once again we fold it on the middle of the obtained joining line. Fold the dough obtained once again as above and cover it.

Leave to rise once more until it doubles in volume. We spread the leavened dough on the work surface in a 1.5 cm thick sheet. With the help of a sharp knife we ​​will grow in the form of a grid the entire surface of the dough. With the help of a round shape, smaller or larger depending on your preferences, we will cut the rolls.

We place them in a tray lined with baking paper and grease them on the surface with beaten egg.

Bake in the oven at 175 ° C for 15-20 minutes or until browned on the surface. They are very good with a glass of beer or wine. In Slovakia they are not absent from meetings between friends during the winter.


What do we need for the recipe for scallops and lard?

Some ideas with lard and jumari & # 128578

How to make pork chops and lard, old, Moldovan recipe

Occasionally, lard the melt is collected and removed with a polish, in a pot, next to it.

The pot is very important to be enameled or stainless steel, maybe clay, but not tin or aluminum. When they have melted enough greaves, drain, in a sieve and sprinkle with coarse salt (pickle salt, not iodized salt).

Drain lard and leave only a little, then put the diced bacon again to melt.

Repeat this operation until the melted bacon is finished. I first melt the bacon without the mouse, then the one with the mouse and, finally, the bacon that also has strands of meat.

Throughout the melting, it is good to have fresh bread, red onions and some pickles (pickled cabbage) or pickles at hand, because they must be tasted vartos, not the other way around, but to be done with a sense of responsibility. Finally take something Triferment or Colebil, as it is not known: D.

Set it aside greaves (what's left after tasting), and lard strain it through a thick sieve. You can also put a gauze or napkin in the strainer, to keep it from the small pieces of burning. In this way, lard it will be clean.

Tips from Gina Bradea

After you have finished melting and put everything lard strained into a bowl, peel an onion, cut it into 4 and throw it in lard. Careful! This operation is done about 20 minutes after it was removed from the fire, so that it does not boil lard, but not cold. Leave it like this for 1-2 hours, then remove the onion.

What is the role of onions?

I tell you: remove the smell of frying from lard and any other strong smells. Lard it will be much clearer and cleaner and will not smell strongly of pork or frying. & # 128578

Yes, roses won't smell either, so don't ask that. & # 128512 It is good to put onions, as I have often said, when marinating various meats such as beef, sheep, because it is tender and removes odors. A few slices of onion put in the refrigerator or left in the kitchen, will absorb odors, but also microbes. & # 128578

Come on, you deserve to kiss me, don't you? & # 128512

Pork lard and lard, traditional recipe

greaves they are put in the freezer, I write labels on the bags and I know which ones are with mouse-for food and which are without mouse-for cakes. Lard I put it in jars and keep it in the pantry.

And the next day, for breakfast, cut thick and crushed slices of homemade bread (I had bread with potatoes & ndash see the recipe here), grease it with lard, sprinkle with paprika and onion slices .. I can not write, as my fingers are tangled on the keyboard. If you have a mouthful of brandy or brandy like that, pulled twice, throw your hat after the dogs, as something else you really don't need & # 128578. However, a handful of jumari also work and you are only good at work. & # 128578

Try to prepare them like this, to see what clear and beautiful lard you get, only good for making croissants & ndash see the recipe here or ships & ndash see the recipe here.

greaves they can be added in omelets, sarmale (cut smaller), in beans, cabbage or potatoes, or they can be served as such, for a snack. & # 128578

They are wonderful in any form and they are definitely much healthier than margarine!

You can see more homemade sausage recipes here (sausages, salami, kaizer, ham, caltabosi & hellip and many more).


POGACELE WITH JUMARI

Because the cold period of the year is approaching and because it was raining in our country for about a day, yes, no, I said that I must show you this recipe. It has been made since December 2012 according to my friend Patrik's recipe. They are very very good and the proof is the fact that I only managed to take photos of them in the tray after I took them out of the oven.

INGREDIENT: 500 g of Dobrogea flour
250 g jumari
1 or
50 ml oil
250 ml of milk
125 g sour cream
40 g of yeast
10 g sugar
salt and ground black pepper to taste

Rub the yeast with the sugar and pour the warm milk over it. Leave it to rise.
We give the halves through the mincer or put them in the robot until we get a paste. I proceeded as in the second version.

In a bowl put flour, sour cream, egg, oil, half the amount of jumari (125 g), salt and black pepper to taste. Pour the yeast and milk and knead the dough until all the ingredients are incorporated.

Cover the bowl with the dough and leave to rise until it doubles in volume. After leavening, spread the dough on the work surface in a 1 cm thick sheet. Spread the remaining jumari paste evenly over the dough.

We wrap the dough bringing in the middle the lateral parts in length and then once again we fold it on the middle of the obtained joining line. Fold the dough obtained once again as above and cover it.

Leave to rise once more until it doubles in volume. We spread the leavened dough on the work surface in a 1.5 cm thick sheet. With the help of a sharp knife we ​​will grow in the form of a grid the entire surface of the dough. With the help of a round shape, smaller or larger depending on your preferences, we will cut the rolls.

We place them in a tray lined with baking paper and grease them on the surface with beaten egg.

Bake in the oven at 175 ° C for 15-20 minutes or until browned on the surface. They are very good with a glass of beer or wine. In Slovakia they are not absent from meetings between friends during the winter.


Homemade pork halves and lard & # 8211 simple step by step recipe

Servings 1.35 lard and 480 gr. greaves

Homemade pork halves and lard & # 8211 simple step by step recipe. How do you melt pork bacon for scallops and lard? How do we proceed to obtain good-looking, reddish and crunchy scallops? How to make homemade lard for cakes.

It's winter, the season delicious pumice pies (click on the link for the recipe) and homemade bread greased with lard. At the same time, it's time for such wonderful cakes, cookies and croissants, on whose list of ingredients we also find lard. Many turn up their noses when they hear about lard, but lately, there are studies that claim that lard is a healthier fat than refined vegetable oils.

Beyond any studies, however, those who tasted in their childhood a piece of homemade bread greased with lard or a pie made with lard, know very well that its taste is irreplaceable. Just like the amazing tenderness that the lard gives to the dough in which it is used, impossible to obtain with other types of fat.

Ignatul is approaching & # 8211 if I'm not mistaken it's today & # 8211 and those who have parents or relatives in the country will enjoy fresh traditional products, including scallops and lard. But not everyone has someone in the country! And most importantly, not everyone wants a whole pig just to have a handful of scallops and a jar of lard. That's why, thinking that there will be some recipes that will contain lard, I thought I would show you how easy it is to make it at home. Even if you live in a block of flats and even if you don't have a cast iron kettle. After all, you can make scallops and lard in any deeper pan. Just choose a size suitable for the amount of bacon you will use.

I promised you a simple recipe and you will say that the article is a bit long. That's right, in addition to the actual way of working, you will also find different ideas to include lard and scallops in various dishes.


POGACELE WITH JUMARI

Because the cold period of the year is approaching and because it was raining in our country for about a day, yes, no, I said that I must show you this recipe. It has been made since December 2012 according to my friend Patrik's recipe. They are very very good and the proof is the fact that I only managed to take photos of them in the tray after I took them out of the oven.

INGREDIENT: 500 g of Dobrogea flour
250 g jumari
1 or
50 ml oil
250 ml of milk
125 g sour cream
40 g of yeast
10 g sugar
salt and ground black pepper to taste

Rub the yeast with the sugar and pour the warm milk over it. Leave it to rise.
We give the halves through the mincer or put them in the robot until we get a paste. I proceeded as in the second version.

In a bowl put flour, sour cream, egg, oil, half the amount of jumari (125 g), salt and black pepper to taste. Pour the yeast and milk and knead the dough until all the ingredients are incorporated.

Cover the bowl with the dough and leave to rise until it doubles in volume. After leavening, spread the dough on the work surface in a 1 cm thick sheet. Spread the remaining jumari paste evenly over the dough.

We wrap the dough bringing in the middle the lateral parts in length and then once again we fold it on the middle of the obtained joining line. Fold the dough obtained once again as above and cover it.

Leave to rise once more until it doubles in volume. We spread the leavened dough on the work surface in a 1.5 cm thick sheet. With the help of a sharp knife we ​​will grow in the form of a grid the entire surface of the dough. With the help of a round shape, smaller or larger depending on your preferences, we will cut the rolls.

We place them in a tray lined with baking paper and grease them on the surface with beaten egg.

Bake in the oven at 175 ° C for 15-20 minutes or until browned on the surface. They are very good with a glass of beer or wine. In Slovakia they are not absent from meetings between friends during the winter.


Pogacele with jumari


INGREDIENTS Pogacele with jumari:

600 gr flour,
160 gr jumari,
200 gr lard,
4 egg yolks,
30 gr fresh yeast,
400 ml sour cream,
1 teaspoon salt,

PREPARATION Pogacele with jumari:

We give the halves through the shredder with the middle sieve (no. 8, not to be very small).
In a bowl put 600 g of flour, 1 teaspoon of salt, 4 egg yolks, 160 g of ground grits, 200 g of lard, and 400 ml of sour cream. Dissolve the 30 g of yeast in 50 ml of warm water and add to the above ingredients. We start to knead until the dough is homogeneous.
We sprinkle the work surface with flour, we take the dough out of the bowl in which we kneaded it and we hit the work surface with all our might about 10 times (so the dough does not have to be so kneaded and we finish the job faster).
After unloading our nerves on the dough, sprinkle again with a little flour on the surface and spread the dough to a thickness of about 1 finger in a rectangular or square shape (as you guess & # 8230). We start to fold, we take the side from us to the middle of the dough, we bring the opposite side over the folded side until we cover it. Now bring the right side to the middle and then fold the left side over it. We folded and spread the dough again to a thickness of 1 finger.
Conclusion: Spread the dough 3 times in a row after we have folded (attention! Fold in the same direction you started!), Then on the 4th stretch we leave the dough 2 fingers thick, cut it to the surface with a knife and then we cut it with a round shape or with a glass.



Place the cut slices in the trays and leave them to rise in the trays for about 1 hour in a warm place. Grease them on top with egg and put the tray in the preheated oven (turn on the oven about 15 minutes before) where we will bake the pans on high heat (maximum stage on the stove with bottle) about 5 minutes then reduce the fire intensity to minimum (minimum stage on the stove with gas tank) .

They are kept in the oven until they turn golden on top and we see that they have a hearth underneath.


Recipes for cakes

Great Picture. it is really interesting, I hope everybody lick this Post.

I really hope not :)) Thank you though for the appreciation

I made jumari after another recipe and they came out strong. And I was disappointed. I gave up. How are they. Fluffy?

I like this recipe, in fact it is the only one I tried, I liked it so much. It does not contain lard, like other recipes and is versatile, it also goes with cheese, cumin, jumari. The ones from the trade seem dry to me, but these have well-formed layers and you don't even have to fold many times.

Leave an answer Cancel reply

This site uses Akismet to reduce spam. Find out how your comment data is processed.

Hello! I look forward to seeing you with delicious recipes whenever you want to cross the threshold of my blog!

Chefs at knives, May 18, 2021. Who was eliminated. Florin Dumitrescu lost a competitor

Chefs with knives, May 18, 2021. Huge surprise from the tasting, after the seventh duel. What a plate Cheers Scarlatescu applauded

Knife chefs, May 18, 2021. The seventh duel scared the competitors. What cooking theme Irina Fodor announced


Video: Pogacele cu Jumari