How to bake baked goods. Rebake recipes

10.03.2024 | Cars

Thanks to “Buranovskie Babushki”, a previously little-known Udmurt dish is now the most popular recipe. They search for dough for baking on the Internet, try to use familiar ingredients, and ask those who have already mastered this baking. So that you don’t have to run around looking for it, we have collected in this article all the options for preparing dough and the principles for assembling Udmurt “pies.”

What are perepechi

In fact, these pastries are shaped more like cheesecakes than pies. Otherwise, there are a lot of differences: cheesecakes have a rich dough, perepechas do not; Cheesecakes have thick sides, while cheesecakes have thin sides; Cheesecakes are filled with cottage cheese; perepechas can include a wide variety of fillings. And most often unsweetened: mushrooms (fried or pickled), cabbage, minced meat, potatoes. There are also tea treats; they contain jam.

Unsweetened options are additionally poured over omelette, making them even more appetizing. In addition, perepechas are eaten only hot; when cold they lose their charm.

The baked goods got their name from the ancient method of preparation. It was not placed inside the stove, but was brought to readiness in front of the blazing heat of the vent. In a modern household, of course, you have to use an oven.

There is one more feature that distinguishes the original recipe: the dough for rebake was made on the basis of rye flour. Now it is not a prerequisite. Moreover, most housewives prefer the more familiar, wheat variety. But if you want to try real baked goods, at least combine both types of flour in equal proportions.

“Grandma’s” recipe: dough for baking

The popularizers of the dish recommended a composition with butter for its base. Maybe that's why this is the most popular recipe now. The dough for rebake in the amount of 20 pieces includes four cups of sifted flour. A depression is made in the slide, into which two tablespoons of melted butter are poured and two eggs are driven in. A glass of warm milk or water is poured in there. “Grandmothers,” by the way, insist on milk. All that remains is to add a spoonful of sugar and half a spoonful of salt. The dough is kneaded elastic but soft. Do not over mix or the baked goods will be tough.

If you hate wasting the butter that goes into the pastry dough, a recipe with margarine will probably suit you better. The proportions remain the same; Changing the ingredient doesn't have much effect on the taste. Although gourmets do not encourage margarine as a substitute. However, for lean baked goods this is the ideal solution: margarine does not contain animal fats. Naturally, no milk: water is poured in instead.

Choux pastry

If you don't mind yeast, you can make a fluffier dough for rebake. The recipe suggests dissolving 50 g of culture in warm water (a glass). Then sugar is added in the amount of two tablespoons, and the yeast is left alone for a third of an hour. Three tablespoons of vegetable oil are combined with the same volume of flour and kneaded until smooth. Then, with intense stirring, a glass of boiling water is poured in in a thin stream. When the yeast “starts to play,” it combines with the cooled mass and kneads. Flour is added a little at a time so as not to overdo it: this dough should be extremely soft. Adding should be stopped when the dough is still a little sticky.

It will take an hour or an hour and a half to rise under the towel. Then, if necessary, it is kneaded with flour again and the creation of baked goods begins.

Boyar Christmas version

Although baking is Udmurt, a couple of centuries ago it was widespread. In the 17th century, perepechas were even a manifestation of loyal feelings on the part of the highest nobility: the wives of the boyars presented them to the queen at Christmas, competing in the delicacy of the filling and the quality of the dough. Historical fact: in 1663, 426 such gifts were made.

Naturally, there was an exclusive Christmas recipe. The dough for the baked goods was made on the basis of sour cream - not the fattest, but not “skinny” either, with a fat content of 20 percent. Also, two eggs were beaten into the bowl and a spoonful of salt was added. Flour was added in portions until an elastic dough was obtained. Approximately it took from half a kilo to 600 grams.

Another idea

The dough recipe for baked goods with kefir can be considered ideal for those who watch their figure - the dough turns out to be the most dietary. It contains a glass of kefir and two eggs. You can add soda on the tip of a spoon, be sure to lightly add salt (as always when working with dough). But it’s difficult to indicate the amount of flour: it directly depends on the fat content of kefir. You need to focus on the consistency of the dough: when it stops sticking and becomes elastic, you can move on to the next step of preparation.

Molding and secrets

Initially, perepechas were made in the following way: a ball of dough was rolled out, then kneaded into a flat cake, and low sides were molded from it. To do this, the edge of the cake was raised, held on the inside with a finger, and the dough was pinched on the outside. It turned out to be a kind of basket. But if you don’t want to do such “sculptural work”, or you want to have the most beautiful baked goods, use muffin tins. Just find them with low sides. Then it will be enough to cover them with a dough cake and trim off the protruding edges.

At first, without getting the hang of it, housewives often end up with hard bakes - and are disappointed in them. However, the situation can be saved: the baked goods must be placed in the refrigerator overnight. The filling will permeate the dough, and the baked goods will acquire a magical taste. Just don’t forget to run them through the oven or microwave before serving. At the same stage, you can add a new omelette on top if you thought that you were a little stingy the previous time.

Choose from our proposals any recipe for pastry dough: the photos will show you the appetizing and tempting results of their use. And if you use your imagination and invent a savory filling, perepechas will become your family’s favorite food for a long time. In any case, we received only rave reviews.

Perepechi are considered the national dish of Udmurtia. The name “perepechi” presumably comes from the phrase “before the stove”, that is, to prepare this dish the temperature in front of a burning fire was enough, and high heat was not needed. Perepechi are baskets - tartlets made from rye flour, with various fillings, filled with omelette mixture on top. You can prepare perepechas with meat, mushrooms, fish, herbs, fresh and sauerkraut. This dish is served with milk or broth.

Perepechi with meat

Recipe for Udmurt perepechas with meat:

for the test we need:

four glasses of flour,
two eggs,
two tablespoons
butter,
a glass of milk,
O bottom tablespoon of sugar,
half a teaspoon of salt;

For filling:

onion
chopped meat.

For filling:

omelette mass.

How to cook perepechas with meat:

Prepare unleavened unleavened dough: mix flour, melted butter, eggs, salt, sugar, milk. Roll out the dough into balls and make flatbreads out of them. Now we form baskets from the flatbreads, pinching the edges and forming the sides.

Fry minced meat for filling with onions. The omelette mixture is prepared as follows: mix one egg and 2/3 cup of milk, add a little salt.

Place the dough baskets on a greased baking sheet, fill them with filling and fill them with the omelette mixture. Now put the perepechi in the oven for 20-25 minutes and bake at a temperature of 200-220 degrees. Serve and eat hot.

Perepechi with herbs

You can prepare delicious perepechas stuffed with herbs.

For the test you will need:

four glasses of flour,
one glass of milk or kefir,
two eggs,
one tablespoon of oil,
salt to taste;

For filling:

one kilogram of greens (parsley, dill, green onions, sorrel, nettle, etc.),
salt,
half a glass of oil.

The omelette mixture is prepared as in the previous recipe.

I saw a recipe for perepechas on the website and really liked it. It turns out that these stuffed pies are a traditional dish of Udmurt cuisine. The dough for perepechas is prepared from rye flour and baked in Russian ovens. The filling can be very varied, including sweet.

I prepared perepechas in the oven, using rye flour and stuffing with mushrooms. The results turned out wonderful, very tasty baked goods.

To prepare peppers with mushrooms, we will prepare the products according to the list.

Prepare the filling for the bakes. Wash the mushrooms and cut into cubes. Peel the onion and cut into cubes.

Fry mushrooms and onions in vegetable oil in a frying pan, add salt. Cool the finished mushrooms.

Knead the dough. Beat the egg with salt.

Quench soda with vinegar. Add to the egg and stir.

Add sour cream and mix again.

Add flour in parts, stirring with a spoon. When the mixture becomes thick, knead the dough with your hands.

Dough made from rye flour is more capricious than from wheat flour. Knead into an elastic soft bun.

Beat a raw egg into the cooled mushroom filling and mix.

Pinch off small pieces from the finished dough and roll out with a rolling pin. Here I have already used wheat flour to roll out the dough. Cut circles 12-15 cm in diameter from the rolled out dough and make tartlets, pinching the edges nicely.

The thickness of the dough is 5 mm; if the dough is thin, the tartlets will not hold their shape, and thick dough will not taste good.

Prick the bottom with a fork.

Place the peppers on a baking sheet lined with paper and fill with minced mushrooms.

Preheat the oven to 200 degrees and bake the cookies for 20-30 minutes.

Ready-made perepechas with mushrooms should be eaten warm.

Perepechi is an Udmurt national dish. They are called that because they are baked in front of the oven in front of the fire.

You and I will bake them in the oven. You can shape it like mine or bake it by lining the molds with dough. The filling can be anything; the main difference between Udmurt perepechi and other pies is the egg filling.

Let's prepare the products according to the list.

First you need to prepare the filling, it must cool. Finely chop the cabbage and onions.

Fry the minced meat with cabbage and onions in oil without adding water, turn the heat to low. Salt and add seasoning to taste.

Mix 1.5 cups of wheat-rye flour. Pour in water, add salt.

Gradually adding the rest of the flour, knead the dough that does not stick to your hands. Cover with a napkin and let it rest for 20 minutes.

Before preparing the peppers, prepare the filling: thoroughly stir the eggs with milk.

Divide the dough into 16 equal parts.

Roll out each piece of dough into a flat cake with a diameter of 12 cm. Raise the edges of the flat cake to the top and pinch in a circle.

Place the dough flatbreads on a baking sheet. You can grease a baking tray with vegetable oil or line it with baking paper.

Place the filling in each pie and pour 2 tbsp of egg wash.

Bake at 180 degrees for 15-20 minutes.

Our Udmurt perepechi are ready, serve hot.

Bon appetit!

Few people know that the national dish of Udmurt cuisine is perepechi, a recipe with photos of which we will consider below.

Essentially, these are small baskets - tartlets, the filling of which is filled with omelette mixture.

They are served hot, with broth. You can also fill perepechas with sweet cottage cheese, and then the pastries will serve as a tasty and satisfying dessert.

Recipe ingredients:

4 cups flour

2 tbsp. tablespoons butter or vegetable oil

1 glass of milk

1 tbsp. spoon of sugar

½ teaspoon salt

2/3 cup milk

A pinch of salt

250 – 300 g cottage cheese

1 tbsp. spoon of sugar

Green onions

Butter

Rebake. Recipe with photo. Preparation:

Prepare unleavened unleavened dough: mix milk, eggs, melted butter, sugar, salt. Mix thoroughly and begin to gradually add flour, kneading the dough. It should not be very tight, elastic.

Divide the finished dough into small pieces. Roll them out to a thickness of about 2 mm and cut out circles with a diameter of 10 - 12 cm. Now you need to form baskets from them: lift the edges and carefully pinch them, thus securing the side.

Do you like baked goods for tea? Kurniki with potatoes and chicken will come in handy!

Fill

To pour, in a separate bowl, beat the milk with the egg and salt using a mixer until thick foam appears.

Filling

For the sweet filling, grind the cottage cheese with one egg, 1 tablespoon of sugar and 1 tablespoon of softened butter.

For the second type of filling, boil 5 eggs, chop finely and mix with chopped green onions. Don't forget to add salt, add melted butter and mix everything well.

Fill half of the prepared tartlets 2/3 with curd filling, the other half with onion and egg mixture.

Place on a greased baking sheet, pour filling on top of the baked goods and bake in an oven preheated to 180 degrees. After 20 - 30 minutes they will be ready.