Lubricate Belarusian

Category: Bakery products
Kitchen: Belarusian
Lubricate Belarusian

Ingredients

Dough:
Flour 500 g
Yeast (fresh) 20g
Sugar 1 tbsp. l.
Salt 0.5 tsp
Water 200ml
Milk 200 ml.
Esto did in HP. in French 3.30 mode
Filling
Baked meat 300g
Pickled cucumbers -4-5 pcs
Cheese 100-150g
Smatana + mayonnaise, for a bunch of filling
For smearing
Mayonnaise 1-2 tbsp. l
Sour cream 1-2 tbsp. l.
Ketchup I have adjika 0.5 tsp. there was no ketchup. 1 tbsp. l.
Fill
Same as smear only without ketchup + 1 egg.

Cooking method

  • I decided to bake cheesecakes and just read about the Belarusian pastries and read what there is in Belarus like our Ural shanezhek Beloruu grease.
  • As a rule, we use cottage cheese or crushed potatoes in cheesecakes. And just sour cream.
  • A variety of fillings are available in Belorusskie Smazhni, these are kind of mini pizzas. Tasty, the dough is generally ordinary. I recommend it very tasty.
  • Here's what the internet says:
  • In Belarus "grease" is a "mini-pizza" made from a rather thick layer of dough, with different fillings.
  • For the filling, you can take ham, cheese, mushrooms, minced meat, vegetables or other ingredients to taste. For lubrication, you can also use different options - mix an egg with mayonnaise or sour cream, add cheese or ketchup.
  • In general, the recipe is good because there are no strict frameworks, you can cook from everything that is at hand
  • For the filling, I chopped the meat, cucumbers finely, mixed everything together with sour cream.
  • Flatten the dough on a baking sheet or it can be in a pan, then there will be a maxi grease, we form from the dough like a cheesecake with plump edges.
  • Put dough cakes on a baking sheet greased with vegetable oil, grease each cake with grease and spread in an even layer. Then we put the filling, cheese on top and fill it with filling. Bake at 180-200 degrees. I baked in the microwave on the Pie mode (steam convection)
  • For the filling, you can use vegetables, meat, ham, sausage, mushrooms, various fish, it tastes good to me with canned saury. Everything must first be boiled or fried.
  • It turns out very tasty.
  • Lubricate Belarusian


Chef
I read in the topic "Minsk" about grease, and they are right there. And what! Lubricate everyone!
celfh
Tanyahow delicious !!!
Tanyulya
Quote: Chef

I read in the topic "Minsk" about grease, and they are right there. And what! Lubricate everyone!
Thank you, I really love Shanezhki, but here I read about Belarus and just caught my eye Smazhni, I found information, I realized that our same cheesecakes, only there they wrote that they were eating them with two forks, we never ate Grannies with forks. before, chaaasto shanezhki were made more often with mashed potatoes, but in the oven ... with milk
Quote: celfh

Tanyahow delicious !!!
Tanya, Thank you. It's true and appetizing and tasty.
Sonadora
Tanya, how delicious! I wanted to cook right away!
Tanyulya
Quote: Sonadora

Tanya, how delicious! I wanted to cook right away!
Manyash, they are delicious.
ElenkaM
Temptress!
Twist
Tanyushahow tempting! The name itself - grease already makes drooling, and as soon as you look at the photo, you immediately want to go and cook! Thank you so much for the recipe!
Arka
Tanyulya, credit to you!
a couple of remarks
They were eaten with two forks in one not the most luxurious place, only because there were no knives there. Their size was 18-20 centimeters in diameter, so it seemed inconvenient to just take it in your hand and gnaw, so they sawed them with forks (thanks for not spoons). They were baked in tins, since the dough was liquid, like a ciabatta, so it was very airy, which is probably what everyone liked.This is how they were, our grease
MariS
Very appetizing grease, Tan!
Shanezhki ate as a child, when Ural relatives came to visit us. Very - very tasty!
And yours are just beauty!
Tanyulya
Quote: ElenkaM

Temptress!
Lenus, thank you
Quote: Twist

Tanyushahow tempting! The name itself - grease already makes drooling, and as soon as you look at the photo, you immediately want to go and cook! Thank you so much for the recipe!
Marisha, thanks, it's delicious.
Quote: Arka

Tanyulya, credit to you!
a couple of remarks
They were eaten with two forks in one not the most luxurious place, only because there were no knives there. Their size was 18-20 centimeters in diameter, so it seemed inconvenient to just take it in your hand and gnaw, so they sawed them with forks (thanks for not spoons). They were baked in tins, since the dough was liquid, like a ciabatta, so it was very airy, which is probably what everyone liked. This is how they were, our grease
Arochka, for remarks, respect
The dough turned out immediately even watery, but spent a day in the refrigerator and somehow it became denser. I'll have to bake it right away, we liked it.
I read about the forks in the internet.
Quote: MariS

Very appetizing grease, Tan!
Shanezhki ate as a child, when the Ural relatives came to visit us. Very - very tasty!
And yours are just beauty!
Marine, Thank you . Shanezhki are delicious and grease the same super!
Tumanchik
Greetings from Belarus! Thank you for your attention to our cuisine. I grease the baking a little differently, but on occasion I will definitely try yours. In the meantime, I'm pulling to bookmarks!
Tanyulya
Quote: tumanofaaaa

Greetings from Belarus! Thank you for your attention to our cuisine. I grease the baking a little differently, but on occasion I will definitely try yours. In the meantime, I'm pulling to bookmarks!
Thank you very much for your attention to my greases. I would be very glad to see your recipe. We are twinned here Belorussian grease and Ural shangi
Tumanchik
Quote: Tanyulya

Thank you very much for your attention to my greases. I would be very glad to see your recipe. We are twinned here Belorussian grease and Ural shangi
I can share the recipe, but there is no way to cook and take pictures yet. I have a recipe for traditional (store) grease. She has a special filling and a specific dough. If interested - I will write, this is your post to you and to command
Tanyulya
Quote: tumanofaaaa

I can share the recipe, but there is no way to cook and take pictures yet. I have a recipe for traditional (store) grease. She has a special filling and a specific dough. If interested - I will write, this is your post to you and to command
Very interesting: friends: I'm waiting for the recipe
Tumanchik
Quote: Tanyulya

Very interesting: friends: I'm waiting for the recipe
In order not to dig into the recipes for a long time, I will give a link (I have the same ingredients), follow the links there is a mountain of fillings. The fill is described. These are the catering services that we sell. 🔗

it is porous in section
Lubricate Belarusian
Tanyulya
Quote: tumanofaaaa

In order not to dig into the recipes for a long time, I will give a link (I have the same ingredients), follow the links there is a mountain of fillings. The fill is described. These are the catering services that we sell. 🔗
Thank you. I will definitely try, he respects such pastries with me.
Tumanchik
Quote: Tanyulya

Thank you. I will definitely try, he respects such pastries with me.

these cubs would eat only such food, there would be no porridge to eat and vegetables ... although I myself am sinful ... I love ..
Verik
The recipe has been bookmarked. I will definitely do it.
As I saw, immediately the memories of the first work. What delicious greases were then in the dining room. They specially ran after them until lunchtime, otherwise they quickly dismantled them. I remember that the most popular were - with boiled sausage, cut into strips.
Tanyulya
Quote: Verik

The recipe has been bookmarked. I will definitely do it.
As I saw, immediately the memories of the first work. What delicious greases were then in the dining room. They specially ran after them until lunchtime, otherwise they quickly dismantled them. I remember that the most popular were - with boiled sausage, cut into strips.
Thank you . I have never tasted real Belarusian ones, but these are really tasty, I made the dough "thinner", they turned out just like airy ones, but then you have to do them in forms with sides, otherwise they float.
Olya84
Interested in your recipe for grease. And for how much is the recipe given, what is the diameter of the molds? And at what temperature in the oven should you bake?
Tanyulya
Quote: Olya84

Interested in your recipe for grease. And for how much is the recipe given, what is the diameter of the molds? And at what temperature in the oven should you bake?
Thanks for the tip. I baked at 180 degrees, my program is automatic, I got 6 cheesecakes, the volume is arbitrary, because the thickness of the dough allowed me to make them without strict molds, I just made them on a baking sheet. Well, maybe 15-18 cm diameter.
Olya84
Thanks for the answer! I always baked pies at 200 * C, grease too, I'll try at 200 *
levantina
I got a very thin dough, is that how it should be? I did everything according to the recipe) tell me what's wrong
Tanyulya
The dough is not tight, but not liquid, in principle it sticks to my hands, I shape it with oily hands or dust it with flour.
I make minipizzas on this test.

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