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Receta Piroshiki For Bread Makers
by Global Cookbook

Piroshiki For Bread Makers
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Ingredientes

  • 5 1/2 ounce WATER (165 ML)
  • 1 1/2 c. BREAD FLOUR
  • 1 Tbsp. NONFAT DRY Lowfat milk Pwdr
  • 2 Tbsp. SUGAR
  • 1 tsp SALT
  • 1 Tbsp. BUTTER
  • 1 1/2 tsp DRY YEAST
  • 3 1/2 ounce Chopped MEAT
  • 1 x ONION, SMALL AND Minced
  • 2 x HARD BOILED Large eggs
  • 1 ounce PEAS
  • 1 1/4 ounce BUTTER

Direcciones

  1. REMOVE DOUGH FROM BREAD MAKER; COVER WITH WRAP AND SIT FOR 20 TO 30 Min. CUT INTO 10 PORTIONS AND ROLL EACH BY HAND INTO A SMALL BALL.
  2. COVER WITH A CLEAN CLOTH AND LET THEM SIT FOR 15 Min. FRY ONION WITH BUTTER AND Chopped MEAT AND COOK STILL ADDING BOILED Large eggs, AND PEAS. SEASON WITH SALT AND PEPPER. ROLL EACH PIECE OF DOUGH INTO OBLONG SHAPE WITH A ROLLING PIN. PUT THE FILLING ON THE DOUGH, AND FOR PIROSHIKI WITH WATER ON THE EDGE. PLACE FORMED DOUGH ON A GREASED OVEN TRAY. SPRAY Sufficient WATER AND LET DOUGH RISE IN THE OVEN SET AT YEAST-RISING TEMPERATURE FOR 30 TO 40 Min. DEEP FAT FRY AT 350 DEGREES Till Golden.