1.
Смесете брашна и сол на чиста повърхност, направете кладенец в центъра и постепенно добавете 1/2 чаша вода и масло, работещи брашна в центъра, докато тестото се формира. (Ако тестото е прекалено сухо, добавете още вода, 1 супена лъжица наведнъж.) Омесете тестото, докато се изгладят и изплува обратно при внимателно натискане, около 5 минути. Опаковайте пластмаса.
Colton
26.04.2023 @ 21:37
This text appears to be in Bulgarian. Here is a translation of the text:
1 hour and 10 minutes 40 minutes 6 Total time Prep Doses Ingredients 1 cup plus 2 tablespoons of hard wheat flour, plus more for baking sheets 3/4 cup all-purpose flour 1/2 teaspoon coarse salt 2 tablespoons extra virgin olive oil instructions 1. Mix the flour and salt on a clean surface, make a well in the center and gradually add 1/2 cup of water and oil, working the flour in the center until the dough forms. (If the dough is too dry, add more water, 1 tablespoon at a time.) Knead the dough until smooth and bounces back when gently pressed, about 5 minutes. Wrap in plastic wrap. 2. Sprinkle 2 baking sheets with biscuits. Divide the dough into 8 pieces; keep covered with plastic wrap. Take one piece in a long rope about 1/3 inch in diameter, then cut the rope into pieces 1/3 inch long. Using the tips of the index and middle fingers, firmly press each piece and pull the dough towards you, lightly stretching it and forming a curl in the center. Transfer the pieces to baking sheets. Repeat with the remaining dough. 3. The curls can be chilled, covered, for up to 4 hours. (Or freeze the sheet after the firm is transferred to a bag that can be sealed and frozen for up to 3 months.)