Salted cakes "Streletsky", after eating which the husband becomes affectionate and carries on his hands

My grandmother had a maiden name, of which she was so proud that even in marriage she did not want to change it – Streletska. She always said that their family was very revered military affairs and her great-great-great-grandfather was indeed a prominent shooter. But for my sister and I, my grandmother was known by her last name because of the cakes. That's what they were called. salt-cake.



It wasn’t until adolescence that we realized this wonderful pastry wasn’t because of our grandmother! During the Second World War, they were sent to the front. They were sometimes called front-cakeAnd the recipe was on everyone's lips. And it's no accident. Such salt cakes reached the positions intact and safe, and also did not stale for a long time.

For more than half a century, the recipe has hardly changed. The dough in it is very successful: cakes always turn out soft, fragrant and ruddy. And most importantly, you do not need to stir for a long time, 7 minutes for a smooth consistency will be quite enough. The only thing I have changed is step-time. Grandma waited at least two hours for the dough to rise properly. But experimentally it turned out that one hour is more than enough, it turns out not worse.



This number of ingredients is enough for 9 cakes. I often make two or three times more (I like to bake onions of cakes when we visit my husband’s family). They are really stored for a surprisingly long time. Even after a few days, it is enough to steam the cakes in the oven for a couple of minutes, and they are like fresh. I will tell you how to do this at the end of the recipe.



Ingredients for salt cakes

• 400g white wheat flour
• 15g live yeast (or 6g dry)
• 1 full faceted glass of milk (250 ml)
• 1 egg
• 6 tbsp sunflower oil (90 ml)
• 1 tsp salt
• 2 tbsp sugar sand
• 250g boiled rice
• 4 boiled eggs
• 30g green onion

How to make salty cakes

1. In milk Add sugar and yeast, stirring well. This is necessary in order to awaken the yeast, especially if you use it dry. Leave the milk in a warm place until you see bubbles on the surface. And it is better that a yeast cap rises above the milk.
2. Now add salt and one raw egg, beat and proceed to mixing. Carefully inject flour in small portions to avoid lumps. Lastly, when the dough is already quite thick, add the oil and start stirring. Mix it for 7-10 minutes until the dough is completely smooth.

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Leave the dough in the oiled form warm-up. When it rises, divide it into 9 parts and cover it with a towel or bag. Filling. It is prepared very simply: boiled rice should be mixed with pre-chopped eggs, green onions, salt and pepper. For juiciness, I sometimes add a tablespoon of mayonnaise or soy sauce to anyone who likes anything. Pieces of dough roll into circles and distribute the filling evenly between them, one and a half to two tablespoons.

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Carefully fill the dough into the triangles so that it does not become unstuck during baking. Put it on a buttered bowl and bake it. at 170 degrees 35 minutes. In order for the cakes to turn rosy, lubricate them with yolk or sweet tea before baking.



You have definitely seen these cakes, and more than once: this is a favorite pastry in old school canteens and bakeries of the Soviet model. They come in different forms, but they are all different. glossy. They remain tasty for almost a week, especially well stored fried cakes.

And freshen up It is enough to put them in a heated oven for a few minutes, previously placing a heat-resistant form with a small amount of water under the counter. In principle, steaming can be done in the microwave. I assure you, it probably won’t be necessary, because the cakes are still hot!



There is a small culinary legend that the dough for the salty "Streletsky" cakes is so simple, because women never knew when there would be an opportunity to transfer the hotels to the front. However, when this opportunity finally fell, the oven needed to be fast and a lot. Interesting recipe, isn't it?