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Receta Paszteciki Z Pieczarkami (Mushroom Rounds)
by Global Cookbook

Paszteciki Z Pieczarkami (Mushroom Rounds)
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  Raciónes: 12

Ingredientes

  • 1 x Egg white, lightly beaten
  • 1 x Egg yolk, lightly beaten
  • 2 Tbsp. Butter/margarine
  • 1/2 lb Mushrooms, chopped
  • 3 Tbsp. Half-n-half
  • 1/4 tsp Flour, all-purpose
  • 1/8 tsp Salt
  • 1 pch Pepper, black
  • 2/3 c. Flour, all-purpose
  • 1 x Egg yolk
  • 2 Tbsp. Lowfat sour cream
  • 1/4 c. Water
  • 2/3 c. Flour, all-purpose
  • 9 Tbsp. Butter/margarine, room temp

Direcciones

  1. DOUGH 1: In a medium bowl, combine flour, egg yolk, lowfat sour cream and water.
  2. Work into a soft elastic dough. Knead 15-20 min. Cover, set aside.
  3. DOUGH 2: In a medium bowl, combine flour, butter into a smooth soft dough. Divide dough into 3 balls. Cover dough balls, set aside.
  4. On a lightly floured board roll out DOUGH 1 into a rectangle about 1/4 inch thick. Place 1 ball of DOUGH 2 on center of rolled dough rectangle.
  5. Gently press dough ball with your hands or possibly rolling pin till dough ball is 1/4 inch thick and covers a circular portion of DOUGH 1. Fold up both short sides of DOUGH 1 over rolled DOUGH 2 so ends meet in center. Re-roll resulting dough combination into a rectangle 1/4 inch thick. Repeat with remaining 2 balls of DOUGH 2. Roll dough jelly-roll style. Wrap dough in foil; chill overnight.
  6. Halve dough crosswise. On a lightly floured board, roll out 1/2 of dough into a rectangle 1/4 to 3/8 inch thick. Using a round 2 inch cutter, cut dough rounds. Arrange 16 rounds on greased baking sheet, allowing room for spreading. Press leftover dough scraps into a ball. Roll to same thickness; cut as many dough rounds as possible. Repeat r process with remaining dough till a total of 48 rounds are cut.
  7. With a 1 inch round cutter, cut out centers of 32 dough rounds not on baking sheets, forming doughnut shapes. Using a pastry brush, apply beaten egg white to top surface of 1 uncut dough round on baking sheet. Carefully postion 1 doughnut cutout directly on top of brushed dough round. Lightly press doughnut cutout down with your fingertips. Brush egg white on top of doughnut cutout. Place a second doughnut cutout on top of the first. Pat lightly with your fingers.
  8. Repeat process till all dough rounds on baking sheet have 2 doughnut cutouts glued on. Brush beaten egg yolk on top of doughnut cutouts. Bake 15 min or possibly till golden brown; let cold. Heat butter in skillet, add in mushrooms, saute/fry till nearly tender. In bowl, combine half and half, flour, salt, pepper; stir mix into sauteed mushrooms. Simmer 5 min. Set aside to cold. FIll each doughnut round with about 1 teastpoon of cooled mushroom mix. Bake 8-10 min. Serve warm.
  9. THIS IS A LOT HARDER TO DESCRIBE THAN TO DO!