Yeast cake with meat - tender, airy and very tasty!

Kitchen appliances and utensils: bowls, baking dish, cooking brush, whisk, knife, rolling pin, sieve.

Ingredients:

Step cooking

Cooking Dough

1. In a deep bowl, mix 2 tablespoons of sugar and 20 g of pressed yeast. Pour 50 ml of warm water. Mix everything thoroughly with a whisk. Pour a tablespoon of sifted flour with a slide and beat thoroughly again.
   
2. Cover the dough with a warm towel and put in a warm place for about 15-20 minutes. After 15 minutes, the sponge should become thicker in consistency, and a thick foam will appear on top - this means that the yeast is working. Now you can proceed to the preparation of the test itself.
   

Cooking Yeast Dough

1. Pour warm milk into the dough, drive in 2 eggs, add salt, add refined oil - all this must be mixed well to get a uniform thick liquid.
   
2. Sift a little flour directly into a bowl and mix. Add flour a little and knead the dough. When about 100 g of flour is left, pour it on the table and put the dough on it. Knead the dough very carefully, do not overdo it with flour. The dough should be very soft, airy, a little sticky, but at the same time not spread. When the dough is ready, you need to carefully introduce softened butter into it. Take a little bit and mix thoroughly.
   
3. When the dough is kneading, put it in a bowl and cover with a towel. Leave to rise for an hour and a half.
   

Cooking stuffing

1. Peel the onion and clove of garlic. Fry finely chopped onion and grated garlic in vegetable oil in vegetable oil.
   
2. You can take any meat - beef, pork, chicken. Stuff the minced meat in the pan to the onion. The main task is to fry the meat a little, so that it just changes color. If the meat is overcooked, then the filling will be dry. If you do not fry, the meat will release too much juice during baking, and the dough may “fall”. If desired, in addition to meat, you can put cheese in a pie - just grate it.
   

Putting the pie together

1. Turn on the oven at 170 ° C. If everything was done correctly, then the dough should have come up 2 times. In no case should it be crushed, only gently, with stretching movements, to mix. Then you can go in two ways. The first is to collect a standard pie in the form of "dough-filling-dough." The second is more creative. Next, the second path will be described.
2. Divide the dough into identical pieces weighing approximately 130-140 g. They will turn out 7-8.
   
3. Each piece, not crushing, but pinching to the center, turn into a ball.
   
4. Roll the ball into a small cake a couple of millimeters thick.
   
5. The cake is divided into two halves.
   
6. Grease each half with ketchup. Put minced meat on top. Sprinkle with grated cheese.
   
7. Wrap the resulting semicircle in the form of an ice cream cone.
   
8. Put a pie out of the horns. If the shape is round, then lay the horns in a circle. If rectangular, then lay out the horns as the teeth converge in the zipper.
   
9. After assembly, leave the meat pie for 10-15 minutes to lift. On top of the pie you need to grease. To do this, mix the egg and one spoonful of milk.The pastry brush should only slightly touch the dough, otherwise it may fall.
   
10. Send the cake to a preheated oven and bake for 40-50 minutes at a temperature of 170 ° C. Be sure to let the cake cool so that it does not fall apart and the filling does not float. Enjoy your meal!
    

Video recipe

Yeast dough according to this recipe is a pleasure to cook. There is nothing complicated and impossible. Want to make sure - watch the video. You will see what a chic, viscous, fluffy dough is obtained if you follow all the tips. Enjoy your viewing!

After such a detailed explanation, it is simply impossible to ignore this recipe. Prepare it for your children, relatives or decorate a festive table for them - in any case, the cake will become a real sensation. Its design is especially interesting - the guests will think for a long time how you managed to wrap minced meat so interestingly. And if you add cheese, then the filling will also last!

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