Kitchen appliances and utensils: hob or microwave, large bowl, sieve, tablespoon and teaspoon, fork, cup.
Ingredients
| Component | amount |
| Wheat flour | 600 g |
| Milk | 500 ml |
| Chicken egg | 1 PC. |
| Vegetable oil | 2 tbsp. l |
| Dry yeast | 11 g |
| Sugar | 2 tbsp. l |
| Salt | 1/2 tsp |
Step cooking
At the preliminary stage, you need to sift the flour through a sieve. So lumps will not get into the dough, and in addition, the flour will be saturated with air, which will provide the best rise of the dough. In the future, you must follow this step-by-step procedure:
- 11 grams of dry yeast are poured into a large bowl with sifted flour.
- 2 tablespoons of sugar are poured into the same container. 1/2 teaspoon of salt is added to it.
- Half a liter of milk is heated to a well-warm temperature, but so that the liquid does not burn the skin.
- Warm milk is poured into a bowl with the ingredients. Using a fork, the ingredients are thoroughly mixed.
- 2-3 tablespoons of vegetable oil is added to the resulting mass. The dough is mixed a little. The test mass is transferred from the bowl to the work surface, after which the process of thorough kneading by hand begins.
- If necessary, if the consistency of the dough is too liquid, you need to sprinkle it with some flour. Such additions are made by eye, based on personal experience. The same is true for water if the dough is too dry. When the mass is well kneaded and becomes completely homogeneous, it needs to be shaped like a circle and put back in a bowl. Next, the dough should lie down for 30-40 minutes, while the container must be covered with a towel or cling film. After the appointed period, the dough is completely ready for further use in the process of making sausages in the dough.
Addition: how to cook sausages in the dough
- The part that will be processed right now is separated from the total mass of the dough. While the residue is removed so that it does not dry out. The dough is molded into a roll, and then cut into smaller pieces. In size, they should correspond to the desired amount of dough in one sausage in the dough.
- The blanks are rolled into long sausages. This can be done both on the board and on weight.
- A rolled blank is wrapped around a sausage in a spiral. If there is excess dough, you can simply cut it off. The end of the workpiece is filled with the previous round of dough.
- It remains to put the sausages in the dough on a baking sheet, covered with parchment paper, and let them lie down for 15 minutes before sending them to the oven.
- After 15 minutes, the workpieces are greased with a beaten egg and sent to the oven for 15-20 minutes at a temperature of 200 ° C. After the appointed time, it remains to remove the sausages in the dough from the oven, and they are ready to eat, enjoy your meal.
Video recipe
A video from the creator of the recipe will demonstrate the entire cooking process with detailed comments. It will be useful to review it before starting independent actions. So there will be a general idea of what, how and in what sequence to be done in the future. As a result, the cooking process will become clearer and easier, and the chance of making a mistake will decrease.In addition, the video will always help if in the step-by-step instruction any moment of preparation is not described in detail or clearly.
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