Sourdough in meat broth for Asian tortillas (master class)

Category: Sourdough bread
Sourdough in meat broth for Asian tortillas (master class)

Ingredients

Meat broth 1 tbsp.
Bulb onions 1 onion
Wheat flour 2 glasses
Fermented milk product (katyk, yogurt, fermented baked milk) 2 tbsp. l.

Cooking method

  • This cry of the Soul pushed me to make such a leaven
  • Quote: lappl1
    Since there is a topic about leavens, then I have a question. He tortures me for a very long time ... 30 years, no less. In general, the story is like this. For a long time, flat cakes were sold in Kazakhstan and Kyrgyzstan. The image of these cakes should be familiar to you - now they are sold at every corner in Russia. And they even lure people in by baking in a tandoor. Tandoor is cool! The taste of the tandoor flatbread differs from the oven one by a factor. It's like comparing a barbecue on the grill and a frying pan ... But if only that was the case. I remember how my neighbor baked these cakes and called me over the fence to give it to my mother. Then my grandmother in Kyrgyzstan sent me and my sister to our neighbors, who also baked cakes for sale. Girls, I know what to compare with, believe me. I don't even compare the tandoor with an oven now. I compare the current tandoor cakes with the tandoor cakes of those years. After all, the Kyrgyz and Kazakh tandoors did not bake cakes with yeast! Never! I know this for sure - I was attached to them. They said they used to make dough only with sourdough. I didn't bake bread at all then, so I wasn't particularly interested in the sourdough recipe. I was only depressed by the taste of these yeast cakes. And only sometimes a miracle happened and at some flea market I managed to buy that real cake - not by leaps and bounds. This is a divine taste. When I ate these cakes, I understood oriental women who said that it was enough for them to eat only cakes and tea. This happened to me too. If I managed to get on such cakes, then I bought at least 10 of them. And until I ate them, I didn't eat anything else - cakes, fruits, tea. All! I didn't want anything else. And already here, in Russia, when I began to bake bread myself, and even in the oven, I began to look for information about oriental flatbread. About any - Uzbek, Kazakh, Kyrgyz, Turkish, Chinese, Uyghur ... You will not believe it. But yeast is used everywhere in the recipes for the dough. Even Stalik has an Uzbek, who writes poems about Uzbek cakes in his blogs, books and LJ. I've watched a bunch of videos on how they are made. A gorgeous video about Uzbek flatbread was made by Sergey (register) in his LiveJournal. He showed the process of kneading dough and baking Uzbek flatbread. Mistletoe posted this recipe with us. And I baked these cakes. And Galya made them bake. Delicious! But it's not that ... If not for my memory, I would have enjoyed these cakes. So, on one of the Kazakh sites of one bakery, I came across a recipe for those cakes. This recipe is for 100 kg of flour. Sourdough (or dough?) Is made for 16 hours in strong meat broth without yeast. The fat tail fat is still there in the recipe. But yeast is nettttttt! There is also no description of the process of baking tortillas. Just a recipe. I'd like to try to make such bread.
  • Well, how can you stay away after such words ?! As they say, the letter called on the road)))
  • To prepare the sourdough, take 1 glass of meat broth. In the original, of course, you need lamb broth. Initially, I used this. But for the experiment I decided to try to cook it in chicken broth. The result pleased me. So the absence of lamb is not a reason ...
  • Sourdough in meat broth for Asian tortillas (master class)
  • The onion must be finely chopped, or even better chopped with a blender.In one of the recipes posted on our forum, it was proposed to chop the onion coarsely, and then extract it from the sourdough. But first, can you imagine this process? And secondly, there will be no such aroma ... So, just fine!
  • Sourdough in meat broth for Asian tortillas (master class)
  • We send the onion to the broth, mix.
  • Sourdough in meat broth for Asian tortillas (master class)
  • Add a glass of flour, sour milk (I had yogurt this time)
  • Sourdough in meat broth for Asian tortillas (master class)
  • Another glass of flour, stir ...
  • Sourdough in meat broth for Asian tortillas (master class)
  • We send the resulting sourdough blank to a warm place. The temperature (verified!) Should be "Asian", that is, a warm place should be really warm. I made a discovery for myself. It turns out that the Tefal Lacteo yogurt maker, designed for the preparation of drinking yoghurt, is excellent for making starter cultures. There is a program with a temperature of 28 degrees and with the ability to set the cooking time to 18 hours. Here in this yogurt maker I put what will soon become leaven.
  • Sourdough in meat broth for Asian tortillas (master class)
  • Set the time to 17 hours.
  • Sourdough in meat broth for Asian tortillas (master class)
  • 3 hours have passed ... The process has begun ... If I could give you a smell ...
  • Sourdough in meat broth for Asian tortillas (master class)
  • After 17 hours, take 400 g of the resulting sourdough
  • Sourdough in meat broth for Asian tortillas (master class)
  • add 300 g of lukewarm water, mix
  • Sourdough in meat broth for Asian tortillas (master class)
  • add 600 g of wheat flour, 1 tsp. salt, fat tail fat (or whatever you have) and knead the dough
  • Sourdough in meat broth for Asian tortillas (master class)
  • Put in a bowl
  • Sourdough in meat broth for Asian tortillas (master class)
  • Let stand for 2-3 hours
  • Sourdough in meat broth for Asian tortillas (master class)
  • Divide the dough into pieces of 200-250 grams. Roll the balls and let them stand for about 30 minutes. Then roll the cakes with our hands, they should be 19 cm in diameter. Standard! Then ... In general, we bake cakes ...
  • Sourdough in meat broth for Asian tortillas (master class)
  • Sourdough in meat broth for Asian tortillas (master class)
  • Sourdough in meat broth for Asian tortillas (master class)
  • We feed the rest of the leaven
  • Sourdough in meat broth for Asian tortillas (master class)
  • add 100 g of water and 100 g of flour
  • Sourdough in meat broth for Asian tortillas (master class)
  • After 3 hours ...
  • Sourdough in meat broth for Asian tortillas (master class)
  • Now we put it in the refrigerator.
  • You can use the sourdough for 7-8 baked flat cakes. Then you need to start a new one. That is, it is not eternal leaven. But you don't need it. Sourdough is easy to prepare. All in all, it takes 16-17 hours.


Loksa
I am the first, I have a stove! And now you can write
Well, Lenochka is great! as I already wrote: there are no obstacles for the enchanted wanderer, how good it is that you have embodied our thoughts. Enchantress!
lappl1
LENAAAAAA! I'm crying !!!! With happiness !!! Helen, honey! You cannot imagine what you did for me! Wow, and my post in the recipe was quoted! what a thank you! Even this word is not enough here! Thank you 100,000,000,000 times! Well, you must ... In general, there are no words yet! I'm in a happy shock!
Girls, don't miss the recipe! It is something !
Uraaaa! I'm saved! Len, you are my savior!
lappl1
Quote: Loksa
I am the first, I have a stove! And now you can write
It's not fair! I was the first! I just fainted!
lappl1
Lena! The cakes in the photo are the best! From my memory!
eugeshka
Girls, maybe I'm dull, stick your nose, how much fat is in the dough? If there is no fat tail, what to replace? Can I use lard? Or vegetable, creamy?
Anatolyevna
kubanochka, Helen is great! The girls were waiting for the recipe and here it is.
Kirks
And how big is the glass?
lappl1

Am I going to dance a little more for joy? I can! I was looking forward to the recipe the most!

kubanochka
eugeshka, you can 2 tbsp. l. add vegetable oil if there is no fat tail. I added the frozen fat that was formed during the cooking of the broth. Also a couple of tablespoons.
kubanochka
Kirks, Natasha, regular glass, faceted, 250 ml. But it makes no difference what kind of glass. The main ratio: 1 cup of broth - 2 cups of flour, that is, one to two.
Linadoc
Len, it's good that I ate too much! You can calmly look at the pictures. Clever girl!
kubanochka
Lyudochka, Our sun, dance Dear, dance. This recipe is dedicated to you. If not for you, if not for your magic pendel ...
kubanochka
Quote: Loksa
I have a stove!
Oksan, did you come by yourself? Explain ...
Loksa
lappl1, Luda, I knew that to wallow no way, I must quickly throw a message, otherwise it will start! But of course you are the first to me! I went to wallow with a clear conscience.
Not herself, of course, by mail. Today I got a pizza oven! haven't opened yet
Anatolyevna
kubanochka, Helen is very good magic pills, they help.
eugeshka
kubanochka, Lena, thanks, I will definitely try to do it.
kubanochka
Quote: Anatolyevna
The girls were waiting for the recipe and here it is.
You, Ton, do not relax ... The girls are also waiting for your recipe for hop sourdough.Excuses like, I have no hops, are not accepted. I sent it to you ... So get ready ...
kubanochka
Quote: Loksa
Today I got a pizza oven!
Here in it I baked cakes.
GenyaF
Lena! Thanks for the detailed analysis, now I will make up my mind. I have already taken out the lamb broth from the freezer, tomorrow I will start a sourdough
kubanochka
eugeshka, Zhenya, the most important thing is a warm place! Until it reached 28 degrees, the leaven (first batch) “gathered in spirit” for almost three days.
Anatolyevna
kubanochka, Helen
Quote: kubanochka
I sent it to you ... So get ready ...
It is necessary to study mat. part and not relax.
kubanochka
GenyaF, Zhenya, I'm warning you about the temperature too.
Borisyonok
kubanochka, Helen! So much patience and work!
I'll go get the mutton to defrost.
Did you bake in the oven? or what?
Svettika
Lena, Thank you! A very interesting sourdough option. Naturally, I want to try the cakes on it. The cakes are super! Bravo! Well done!
GenyaF
Yeah thanks! Noticed. I have a sterilizer, is there a temperature of 20-30, etc. 30 degrees is okay?
lappl1
Quote: kubanochka
Lyudochka, our Sun, dance Dear, dance. This recipe is dedicated to you. If not for you, if not for your magic pendel ...
Lenochka, thank you! You don't even need to give a magic pendel. You are kind and very responsive here. She reacted to my cry from the heart with such a masterpiece! I probably won't come to my senses soon. Until I make the cakes! I already went to my broth, looked if it was okay. Tomorrow I will put the leaven, in the morning ...
kubanochka
Quote: GenyaF
Is 30 degrees okay?
Will do. As I say, "Asian" temperature is needed for Asian tortillas.
kubanochka
Quote: Borisyonok
Did you bake in the oven? or what?
Lenus, I baked in a pizza oven in Princesse. Several pieces in the oven, but then they put bread there and baked the cakes in the Princess.
kubanochka
Svettika, Svetul, thanks, I tried
GenyaF
Helen, can you ask another question? How many minutes did the Princess bake the cake? Did you spread it cold or hot?
kubanochka
Quote: GenyaF
How many minutes did the Princess bake the cake? Did you spread it cold or hot?
Zhen, sent the first to the cold, the rest, of course, to the hot. How many minutes? I didn’t notice it, but I think it took about 15 minutes. I was just spying. And also, after I put the cake, I sprinkled water on the bottom and closed the lid. I liked the oven more in the Princess. It's faster in the oven though.
Borisyonok
Quote: kubanochka
I baked in a pizza oven in Princess
Well then, I will not be "distracted" by the oven ... I will also bake in Princesk. It is somehow more convenient in it.
shade
Peace be with you bakers!

Interested

GenyaF-- - I already took out lamb broth from the freezer,
And we have no broth in the freezer - and what to do
GenyaF
Lena, thanks!
Anatoly! Cook)))
oh, I forgot to get another fat tail
kubanochka
Quote: shade
And we have no broth in the freezer - and what to do
Anatoly, somehow you are superficially interested ... In the absence of a ram and its broth, as an import substitution, I made a sourdough on chicken broth. True, the chicken is homemade ... So you need to be more careful, more attentive ...
shade
Peace be with you bakers!

kubanochka--

Well, nothing superficially from a bouillon cube, no one advises to do
I'm not a great broth specialist But such questions in what water to put the meat - hot or cold to salt the whole thing from what parts of the animal it is all to cook and what is, in the end, the ratio of water to meat \ or the concentration of broth does not affect anything \ -I am interested in
kubanochka
Quote: shade
I am interested in
Well, if they are interested ..., then:
1. The broth must be strong
2. No need to salt
3. Discard the bouillon cube
4. Parts of the body - all sorts of spare parts so that the broth of richness was
5. Start with cold water
Elena Kadiewa
Oh, Lena, how beautifully and deliciously the process of making the sourdough is described, perhaps I will decide on it and on cakes, I wonder, will my foreigner like it?
And Luda, Luda, how does she dance? How much does a person need for happiness, especially for the long-awaited happiness ?! A little, just get a recipe for a leaven named after yourself.
lappl1
Quote: elena kadiewa
And Luda, Luda, how does she dance? How much does a person need for happiness, especially for the long-awaited happiness ?! A little, just get a recipe for a leaven named after yourself.
Helen, yeah, I'm so happy! I usually fall asleep before I even have time to rest my head on the pillow.And tonight this leaven never left my head.
And in the morning I "sobered up" a little. It turned out that I flew with the yogurt. I don't have it at all. We need to buy milk, dry sourdough, make yogurt. And this will not be earlier than Sunday, as my husband plans a trip to the city not earlier. Pancake!!!
Helen-Kubanochka, help me out! What can be done? I have milk, cream and sour cream. Is it possible to build a katyk from them?
gala10
Lenochka, thank you very much for the recipe! I will definitely do it.
Py Sy. Until that moment, I was sure that I did not need the Princess ...
eugeshka
Quote: kubanochka
1. The broth must be strong
2. No need to salt
Here's a pancake, and in my freezer there is such broth on beef bones and tenderloins, but salty ... Boom to cook again.
kubanochka
Quote: lappl1
I have milk, cream and sour cream. Is it possible to build a katyk from them?
Luda, do you remember what a katyk is? This is baked milk fermented with sour cream, that is, practically our fermented baked milk. My yogurt was not based on baked milk. What is your sour cream? What freshness I mean? Let the sour cream (a couple of spoons) stand warm, slightly acidify. And go ahead!
kubanochka
Quote: gala10
Until that moment, I was sure that I did not need the Princess ...
Naive ....... Where are we without her?
lappl1
Quote: kubanochka

Luda, do you remember what a katyk is? This is baked milk fermented with sour cream, that is, practically our fermented baked milk. My yogurt was not based on baked milk. What is your sour cream? What freshness I mean? Let the sour cream (a couple of spoons) stand warm, slightly acidify. And go ahead!
Helen, thank you! That means I'll make fermented baked milk. I have both the freshest sour cream and old, but it seems not sour - just a couple of spoons (Brest Litovskaya - I love it the most)! right now I'll figure out which one to do better. But first, I'll make baked milk.
TATbRHA
I will certainly do the same: I am the wife of a Tajik husband, this is for him. I'll sour in a steep beef broth, add goat fat, and a warm floor will perfectly provide the "Asian" temperature! Thank you, kubanochka.
lappl1
Quote: TATbRHA
I am the wife of a Tajik husband
Tatyana, well ... As you bake him the right cakes, he will appreciate you even more.
TATbRHA
We are not fighting for this. I want to please. Moreover, it turns out that it is not difficult.
lappl1
Well, that's right! we, wives, are needed for this - to please our husbands.
francevna
Quote: kubanochka
3 hours have passed ... The process has begun ... If I could give you a smell ...
Lenochka, or you can read more about the smell ...
What kind of flour did you use? Is it really possible to make cakes myself, similar to those from childhood, from the youth of Alma-Ata.
I will definitely try to bake, but I just can't decide on a warm place.
What is the right volume for this? Thank you so much for the recipe.

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