For a long time people began to prepare such a kind of cake as kulebyaka. The main difference between the two is the composition of the ingredients in the filling. It can be from vegetables, from meat or mixed, that is, whatever the housewives taste.
It is necessary
- - flour - 0.5 kg;
- - yeast - 25 g;
- - oil - 100 g;
- - 1 egg;
- - salt - a little on the tip of a knife;
- - milk - a small amount.
Instructions
Step 1
Dissolve the yeast in warm milk, add the required amount of flour, break the egg, add butter, salt and knead a very tough dough. Put it in a cold place for 1, 5 hours so that it starts to come up. Then take it out and mix well again. Roll out the dough in the form of a layer, the thickness of which should not be more than 1 cm and the length - about 20 cm.
Step 2
Transfer the dough to a napkin, which has been previously sprinkled with flour. Put all the filling in the middle, and pinch the edges. Use a napkin and with it, turn the kulebyaku onto the prepared baking sheet so that it lies with the seam down. Lubricate the entire surface generously with beaten egg yolk. Put the finished cake in a warm place so that it comes up again.
Step 3
Make a couple of cuts on the surface of the kulebyaki, as this will allow it to bake better. Put the kulebyaka in an oven preheated to 200 degrees for 40 minutes.
Step 4
You can find out whether the kulebyaka is ready with an ordinary match. Pierce the pie, and if the dough does not remain on the match, then the dish is ready. As for the filling, it can be absolutely anything. For example, you can combine boiled eggs and fish or meat. If you want the bottom layer of the kulebyaki to remain dry, then for the first layer it is better to choose rice or crumbly porridge, and already each subsequent layer should be juicy. It can be any meat that is not too fatty or no less fatty fish.
