The correctly prepared dough for samsa in the oven according to a successful recipe is the basis of the delicious Uzbek delicacy. And if you have not found a suitable version of the test for your personal collection of recipes, we recommend using the offered and incredibly tasty crisp samsa will please you with its delicious taste.
Dough for Uzbek samsa in oven - recipe
Ingredients:
- wheat flour - 475 g;
- purified water - 200 ml;
- butter - 200 g;
- egg - 1 piece;
- salt - 5 g.
Preparation
The water is warmed up to a warm state and we put into it slices of soft butter, taking it half the norm. We also add egg and salt and break the mass with a mixer for two minutes until a lumpy mixture is obtained. Now, in small portions, we sift the flour and add it to the test, continuing to work with a mixer as long as possible. Next, lay the mass on a flat surface and knead the dough with your hands for seven minutes, until it stops sticking, if necessary, pouring the flour. Let's stand for thirty-forty minutes.
Then we divide the flour coma into three equal parts, each of which is rolled to a thickness of about two millimeters, and blotted with the remaining butter before melting it. We wait until the oil layer on each layer freezes, and stack them one on another, pressing carefully. Now turn the resulting triple layer into a tight roll, cut it into fragments about three centimeters thick and roll it out until you get a thin flat cake, which will be the base of the samsa. It remains only to fill it with stuffing, to form the product and bake until ready in the oven.
Taking as a basis the above recipe, you can also make a simple and delicious dough for samsa in an oven on cream margarine, replacing them with butter.
Dough for samsa in oven on kefir
Ingredients:
- wheat flour - 500-600 g;
- kefir - 260 ml;
- vegetable oil - 50 ml;
- eggs - 2 pieces;
- soda - a small pinch;
- salt - 5 g.
Preparation
In one bowl, mix the sifted flour, soda, salt and citric acid. In the other we beat the eggs and combine them with kefir and vegetable oil. Now mix the liquid and dry ingredients and start the dough. It should be of medium density and not completely stick to your hands. We cover the flour with a film and leave it for maturing for forty to sixty minutes. After the time has passed, we divide the flour into small balls and roll them out until we get a flat cake two or three millimeters thick. We now fill them with filling, seal the edges and bake the samsa until cooked in the oven.
Yeast dough for samsa in the oven
Ingredients:
- wheat flour - 500-600 g;
- margarine cream - 130 g;
- milk - 300 ml;
- vegetable oil - 70 ml;
- pressed yeast - 45 g;
- granulated sugar - 50 g;
- salt - 10 g.
Preparation
Milk warm up to a warm state, dissolve yeast in it, add sugar, salt, vegetable oil, pour in a small portion of sifted wheat flour and start the dough. It should be soft, supple, but do not stick to your hands. We place it in a warm place for proofing for an hour and a half,
Margarine melt, then let it cool down, a little thicken and drain the liquid. Then roll out the dough to get a layer thickness of five millimeters, and smear with a soft margarine mass. Fold the sheet with the envelope once again roll out the dough to the same size, again with the smeared melted margarine and fold the envelope. We do this two more times. The last time we roll the layer thin enough, cut it into squares, fill it with stuffing and form samsa.