promise for weeks to come recipe for salčiće. I think they are "the people" enjoy a reputation as the forgotten delicacies to the hall in the urban challenge. And probably because people hated them right. And perhaps because of them has more cholesterol than anything that occurs to me to interfere. Compared with salčićima, vanilice are vegetarian candy.
Speaking of that, ever since my honest vegetarian. I do not eat meat since last summer, I do not need, do not eat me. But today I spent an hour and a half prebirajući fingers on pork fat. I think it would be the lover of pork from that a little upset stomach. However, the fat that is used for this purpose is completely neutral in flavor and no traces of him flesh and blood, but you are still not at the moment does not come from the fact that the head leaves, dead animal offal. But I went to the baptism of fire. And if I am right now Balkan housewife, or will it be only when his own hand, stabbing the verdict a resident barn?
This will be my moral vajkanje to illustrate how I was motivated to make salčiće. Despite problems in the procurement, despite the squeamishness, prejudices, principles, I had to interfere, my love for them knows no taboos.
A story of love that begins a long time ago, when I was little and when they salčići quite often made in our house. Then I took them for granted, not knowing that I will be a days found in a foreign land, where no one has ever heard of puff pastry with the fat. In fact, hardly anyone has heard the fat. Before seven or eight years in the supermarket I saw something white that I looked like a fat that is used for this cake. I bought, I made the recipe and got bread with cracklings. I do not know if I'm ever so have failed to knead dough.
The trauma I was forced to devote manem salčića and other passions. However, when, after the sensational success vanilica, friends, and foodie bloggers started to exercise pressure on me to make salčiće, I decided to once again tackle the problem, but this time properly. I thought I would be careful to dedicate myself to clean the room, and that if all vessels and at least cut off, no way to test is čvarkasto. And I bought it again as fat, so it is only after that mom said that there is a difference between multiple types of fat, which I did not thought of that.
inexperienced housewives, hear! If you want to melting the cracklings, buy fat from stomach, ie. one white bacon (aka sapunjaru), which is located just under the skin. It is a little mottled flesh and pale pink color. If you want to pretend salčiće, search fat from inside the pig tissue that accumulates mainly in the kidneys. It is white, does not smell of bacon and wrapped a very thin membrane to be to remove that fat was "clean" and ready to anoint the test (in the picture below: cleared fat).
hereby would like to thank all those who have hung on internet prescription salčiće, and that did not explain this difference, as that implies. Well, I do not mean to. I'm not from the countryside, I have never been to the pig slaughter, for me is all that fat is fat. Because you almost do not again I made muffins with cracklings.
When I finally realized what to buy, you had to find someone who will sell to me. A who I will not look like I fell off when I go plum šumadijske theorizing about the origins of the hall and get closer to a descriptive fact, since the German word for that concept, of course, I do not know. I immediately remembered butcher Nägele (Zähringer Str. 38, Karlsruhe), in the midst of our city, where I once but poručivala mesište for Serbian barbecue (beef for kebabs, chicken livers and bacon rolled jig, the exact scale mixed ground for cevapcici, etc.) . I thought, if the master (which is more then enjoyed the trust) does not know, nobody knows. I go. I find the stalls in a confused saleswoman who has patiently listened to my statement, then not only did not hide that he knew what I wanted, but I was genuinely intrigued, asked for what we need. When I told the puff pastry, she realized that there are not pure business and went to the boss. Master not only understood me immediately, but I was even told that fat is called in German. If you ever find yourself in a position to knead salčiće at the end of the world to know that you need Flomen. He took my phone number and said that he would call when he arrived.
I was not an empty promise. It is true that I received a call the day before the child's surgery and we had to chase the hospital in the butcher that we do not lose orders, but I'm ready for salčiće and more deranžman.
Today I open the fridge and pulled out a package from him. I ordered a kilo, a kilo and got eight hundred. At a cost of 1 Euro for a kilo. Now it was clear that the f Lomen something that is normally thrown away and that the butcher probably cost more to be delivered to the city than I charged. After I cleansed of skin fat, I was left with about 1.2 kg weight and half of it I froze the other half used for salčiće.
The recipe does not say, but very well remember that my grandmother used to grind the fat in the meat grinder before the rules of the dough. At first I wanted for that purpose to take Food Processor, but I did not give the stain that ŠKALAMERA, so I have no problems Fat usitnila hand blender.
Before I moved to the kneading, I felt some jitters. So much effort, what if I fail? What if again, Oman? I decided to because it does not deviate from the recipe, and he says:
- 1 / 2 kg fat
- 3 tablespoons flour salt
- 1 kg flour
- cubes of fresh yeast
- 3 egg yolks 4 egg white
- teaspoon sugar 5 tablespoons fat
- a little salt
- 500 ml of milk powder sugar
Salo is clean, pinch, mixed with flour and salt and put in the fridge to get a little thighs ( at least half an hour). During this time, prepare the dough. Heat up a pint of milk in it to melt the sugar and yeast. The flour is put eggs, salt, fat and milk, yeast and all become involved smooth dough.
immediately rolled out dough rolling pin in the shape of a rectangle. Two-thirds of the coat room, and the third nenamazana folded over the center third, and eventually other smeared over a third of nenamazane. Roll out to be about 1 cm thick and let rest 20 minutes. Then it all again with the rest fat. Again it is left to rest for 20 minutes.
Earlier, when I made puff pastry, regularly I was going to tear the dough and fat "leaking" through it at rastanjivanju. With this test does not have this problem, whether because of quality or the consistency of prescription room, yet, everything is very clean while kneading. At the end of the dough to the thickness want about 5 mm, cut the squares, filuje to jam or nuts (but you can also minced meat if you prefer salted variant), bends and bake at 200 degrees for about twenty minutes until it changes color. It is important that at the end salčići well rolled in icing sugar.
if eaten immediately, it will be very crispy, if you are allowed to spend the night, very soft, as well as other tests with grease.
What have I changed? Nothing, except that I am free to interpret the measure "2 din yeast" from grandma's handwriting. Since it is made of 1 kg of flour, I put the whole cube of yeast (35 g). This is probably the equivalent of two sachets of dry yeast, although I'm not sure since I rarely use it. In addition, I kept it a left over egg whites to make him "nice" turkey when they folded. Although I was less frequent jam leaked, therefore suggest that the filuju jam.
Judgement: Ah, what a delicacy! All of you in the wide world that you want salčića, you need to know to make sure to pay them. This is certainly not the easiest recipe on our blog, there is much that can go that we should not, but worth the risk. Nothing on earth like a salčiće. All other puff pastry Gude shyly in the background, while salčići solira virtuoso Paganini at the first violin. Applause!
Salčići (Pork fat puff pastry)
Now, do not be disgusted a priori - this is the best puff pastry you'll ever get a chance to make, so leave your prejudice outside the kitchen. Salčići are a traditional Balkan dessert made of puff pastry, which is made with pork fat. Not lard, mind you, that would be too easy. And not bacon, you don't want bacon in your dessert. What you need is the so-called leaf fat (a white fatty tissue of neutral smell and taste) a thing that can only be ordered from the butcher's (in German it is called flomen ). Go for the traditional, private butcher shops, where they're more likely to know what you need.
Good news: Although difficult to obtain, leaf fat is cheap. 1 EUR / kilo here in Karlsruhe. Bad news: You'll need to spend some time separating the fat from the connective tissue with your fingers. Once you're done, you'll have to cream the fat in a food processor and you're ready to go.
For a pretty huge batch you'll need:
- 1/2 kg leaf fat
- 3 Tbsp flour
- 1 Ts salt
- 1 kg flour
- a cube of fresh baker's yeast (35 g)
- 3 egg yolks
- 4 egg whites
- 5 Ts sugar
- 1 Tbsp lard
- salt (to taste)
- 500 ml milk
- icing sugar
After you've processed the fat, mix it with the three tablespoonfuls of flour and the salt. Leave in fridge for at least 30 minutes. In the meantime, prepare your dough. Mix the yeast with sugar and warm milk. Add to flour, together with the lard, the salt and the eggs. Save the extra egg-white, you will need it later.
Knead into a smooth dough and roll out with a rolling pin to shape a big rectangular. Visually divide your rectangular in thirds - spread half of the fat mixture on it, leaving one third (for instance, on the left hand side) uncovered. Then fold this third over the greased middle third, and fold the right hand side third on top of it. Roll out and leave to rest for 20 minutes. Repeat this using the other half of the fat and leave to rest for another 20 minutes.
At this point, I'd advise you to split the dough sheet in half, because you'll need more space to roll it out thin (c. 5 mm). Cut out 12 x 12 cm large squares and brush the edges with the remaining egg white. Put a dollop of your filling (be it nut, jam or minced meat if you prefer your salčići in savoury disguise) in the middle and fold to make a triangle. Bake on a sheet of greaseproof paper for about 20 minutes at 200° C. While still warm, roll in icing sugar.
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