Recipe number 49626 is

Piroshiki For Bread Makers



The ingredients are:
5 1/2 oz WATER (165 ML) 1 1/2 cup BREAD FLOUR 1 tbsp NONFAT DRY MILK POWDER 2 tbsp SUGAR 1 tsp SALT 1 tbsp BUTTER 1 1/2 tsp DRY YEAST MMMMMFILLING 3 1/2 oz MINCED MEAT 1 ONION, SMALL AND CHOPPED 2 HARD BOILED EGGS 1 oz PEAS 1 1/4 oz BUTTER

The recipe yield is:
5 Servings

Info:
REMOVE DOUGH FROM BREAD MAKER; COVER WITH WRAP AND SIT FOR 20 TO 30 MINUTES. CUT INTO 10 PORTIONS AND ROLL EACH BY HAND INTO A SMALL BALL. COVER WITH A CLEAN CLOTH AND LET THEM SIT FOR 15 MINUTES. FRY ONION WITH BUTTER AND MINCED MEAT AND COOK STILL ADDING BOILED EGGS, AND PEAS. SEASON WITH SALT AND PEPPER. ROLL EACH PIECE OF DOUGH INTO OBLONG SHAPE WITH A ROLLING PIN. PUT THE FILLING ON THE DOUGH, AND FOR PIROSHIKI WITH WATER ON THE EDGE. PLACE FORMED DOUGH ON A GREASED OVEN TRAY. SPRAY ENOUGH WATER AND LET DOUGH RISE IN THE OVEN SET AT YEAST-RISING TEMPERATURE FOR 30 TO 40 MINUTES. DEEP FAT FRY AT 350 DEGREES UNTIL GOLDEN BROWN.

Note:
Breads



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