Gipsy cakes for those who like to remember the old days

Publishing another recipe The charming gypsy Galina. It is not for nothing that more than 2 million people signed up for her Galina Kitchen! I wonder what this woman is all about, not just as a cook. Galina sincerely shares recipes and tips. And serves it with special energy, cooks with love and inspiration. I can feel it! For example, she says, cake-fry.



I immediately want to repeat this experience. It captures an individuality that not many people have. I am close in spirit to Galina, so I will definitely prepare these. pastry. Just like a gypsy cook. Look at the magic of her hands and appreciate: this is how delicious and healthy food is born. Even though it's normal. pancake.

How to fry cakes Galina cooks with filling from boiled eggs, onions and roasters. But I think the stuffing can be modified. It would be interesting to try to fry cakes with peas.

Test ingredients

• 320g wheat flour
• 200 ml of warm milk
• 1 tsp salt
• 6–7 g (1.5 tsp) of yeast
• 3 tsp sugar
• 2-3 tbsp. l of vegetable oil

Filling ingredients

• 7-8 pcs of boiled eggs
• 50g green onions
• 200g onions
• 100g lard
• 0.5 tsp dried garlic
• 1/3 tsp black ground pepper
• 1/2 tsp salt
• 500 ml of vegetable oil for lubrication and frying

Preparing the test

1. Sip the flour and warm the milk (should be warm).
2. Add to the flour 1 tsp. without a slide of sugar. And dry yeast pour into the milk, stir slightly, leave for 5 minutes, then add the remaining sugar and again set aside for 5 minutes.
   
   
   
   
3. Then mix this milk with flour (you may need a little more flour, but note: the dough should not be clogged). Pour vegetable oil into the dough. Stir first with a spoon, and then knead it with your hands.
   
   
   
   
4. Let the dough stand for 5 minutes and once again mix it well (for 3-4 minutes).

The dough should be soft, elastic, airy, and not yet stuck to the hands. Put the dough in a bowl, cover with food film and leave in a warm place for 40-60 minutes. To do this, you can turn on the oven for heating.







Preparation of fillings

1. In the meantime, prepare the stuffing. Slice the loaf in small cubes, cut the onions finely, like a toast. Send lard to a cold pan placed on a medium fire. Let the fat melt.
   
   
   
   
2. Peeled boiled eggs cut into small cubes. Add the crushed green onions.
3. When lard slowly melts and acquires a golden hue, take out these roasters and put them on a paper towel. And pour on the pan with fat prepared onions and increase the fire. Fry for 3 minutes so that the onions stew and roast a little.
4. The finished onion is also put on a paper towel. And then, as soon as the excess fat is absorbed, add the onions to the eggs with green onions. Chop the roasters with a knife or just break them into pieces with your hands, also add to the filling. Season with dried garlic, pepper and salt (you can according to your taste, not necessarily according to the specified proportions). Stir and tamp the filling to make it convenient to type.
   
   
   
   

Cake making.

1. Lubricate the working surface with a small amount of vegetable oil and dough mixture. Roll it with sausage and divide it into small pieces (this is the preparation of future cakes).
   
   
   
   
2. Each piece of dough roll to form a ball. Then cover them with food film (or towel) and leave them for 5 minutes.
3. Then, hands lubricated with vegetable oil, break each piece of dough into a flatbread. Put on each of them filling, about 1 tbsp. l. You don't have any regrets. Plug the edges of the cake to make a cake. Squash him a little.
   
   
   
   
4. Put the cakes on an oiled table or table, down with a seam. Warm up the butter pan. When the oil is hot, move the future cakes there and reduce the fire to medium. Roast for 1.5 minutes on each side. Put the finished cakes on a paper towel and then serve on the table.
   
   
   
   

I find myself thinking that it is probably more difficult to describe the whole process (like you read it) than to cook. I have specially painted each stage so that you do not have any additional questions. I sometimes miss that in recipes. If you are visual, look at this recipe. YouTube video:

https://www.youtube.com/watch? v=gEqNncYVxQQ

That's how the gypsy cakes turned out. Cook it? I'm already planning!



I also have gypsy cutlets, which is a special dish. I wish to enjoy the process, whatever it is: cooking, eating, treating guests.