Samsa is one of the most delicious dishes of Uzbek cuisine. It is very similar to a pie, but is made exclusively with raw filling. Regardless of the composition of the meat, it is important to prepare a good dough. It should not burn or dry before filling is prepared. A good dough remains soft and flakes, it holds its shape perfectly and does not cause difficulties in the formation of samsa.
Samsa dough - general principles of preparation
For samsa, it is best to use premium white flour. Be sure to sift the product before use, preferably even twice. Random litter in the test is not needed, in addition, a loose product is easier to connect with the liquid, kneading will cause less difficulty.
What else will be needed for the test:
· Water or other liquids;
· Salt;
Fats
Sometimes eggs.
In the traditional recipe for Uzbek samsa, the main emphasis is on the correct rolling and twisting. Be sure to use fat or oil, due to which a layered structure is achieved. Baking with proper rolling is not tough, even if you use the most primitive dough of water and flour.
Dough for Uzbek samsa
The simplest and most common recipe for samsa test, which is prepared in Uzbekistan. Mandatory ingredient - fat tail fat. But increasingly, it is being replaced with melted pork fat (lard). The amount of flour is approximate, it may vary slightly.
Ingredients
Half a kilo of flour;
70 grams of fat tail fat;
0.5 tsp salts;
250 grams of water.
Cooking method
1. Flour should be sifted twice in a bowl, only after that add salt to it, stir and pit in the center, start pouring ordinary water at room temperature. Knead inside the hole with a spoon.
2. Gradually, rotating the spoon clockwise, collect the flour on the edges. After a few seconds, the dough will begin to thicken. It's time to remove the spoon and start kneading the dough with your hands. We crumple it until it turns into an elastic mass resembling plasticine. If necessary, add a little more wheat flour.
3. Round the cooked dough, put it in a bowl sprinkled with flour, leave for fifteen minutes, cover with a napkin.
4. Roll out the dough into one big cake. It is better to immediately give the shape of a rectangle or square so that the twisted roll everywhere has the same diameter.
5. Lubricate the entire surface with fat or other fat, twist a tight roll, roll it in a spiral and put it on any dish, plate, cover with a film. We remove the dough for an hour in the refrigerator.
6. We take out the dough, cut the roll across the pieces we need, roll each in flour, roll the cakes and form the samsa with any kind of filling.
Kefir dough for samsa
This dough will be a little crumbly by adding butter to yogurt. You can use margarine in the same amount in a similar way. In this option, you do not need to twist the roll with fat, to achieve layering.
Ingredients
A glass of kefir;
· pack of oil;
· Salt;
· Three glasses of flour;
Egg
0.3 tsp soda.
Cooking method
1. The oil for this test should be grated or immediately put into flour and chopped with a knife, pour 2.5 cups until.
2. Salted egg, beat, sent to kefir. Mix, throw a pinch of soda. You can knead the dough without it. With a cultivator, it turns out to be a little porous, without it more sandy. Knead a steep but not hard mass. We shift to the package.
3. Remove the dough for half an hour in the refrigerator. Then we get, sculpt and bake samsa with meat, onions, any other types of minced meat.
Samsa dough in milk
This test option is tastier, as whole milk will be used instead of water. Additionally, you need one egg and a small amount of any vegetable oil. For the layer of butter is used, if necessary, replace with any fat.
Ingredients
· a glass of milk;
Egg
· 20 ml of sunflower oil;
550 g of flour;
· Salt;
50 g butter.
Cooking method
1. Break the egg into a bowl, add salt to it, shake it with a vetch or whisk, you need to break the clots of protein and yolk. Then add milk at room temperature, continue to stir and introduce wheat flour.
2. Knead the dough. As soon as it gathers in a lump, we introduce a couple of spoons of vegetable oil, it will increase the elasticity of the mass.
3. Let the test lie down. You can roll it right away, but it will not be easy to do this. Let the mass lie for a quarter of an hour.
4. Roll the cake, cover with a layer of oil, twist a tight roll. We put it in the refrigerator so that the fat freezes. Hold for 40 minutes. You can put in the freezer for 15 minutes.
5. After the butter has hardened a little, the roll will become a little tougher, you can cut the dough into pieces, sculpt the samsa.
Samsa dough with sour cream
Another recipe close to the shortcrust pastry. You can take sour cream of any fat content. If the product is a little lacking, then partially replace with mayonnaise, kefir, yogurt, but only without dyes and other additives.
Ingredients
0.25 kg of oil;
· 0.25 kg of any sour cream;
Flour (as required);
· one egg;
· 5 g of ripper;
· Salt.
Cooking method
1. Pour two full glasses of flour into the bowl, immediately add the baking powder from the bag to it. You can make just shortbread dough without it.
2. Put the butter or margarine, cut into pieces. We take a large knife, sprinkle butter with flour and begin to "chop" with a knife until a homogeneous crumb is obtained. Large pieces in it should not remain, this can be checked by hand.
3. The egg is mixed with salt and sour cream. In an oily crumb, make a hole, lay the remaining ingredients, begin to mix.
4. As soon as the whole crumb leaves, add plain wheat flour, knead shortbread dough.
5. We form a small kolobok, put it in a bag, put it in the refrigerator for an hour. If time is short, then cool in the freezer for 20 minutes.
6. We take out the dough. The oil in it froze, so the mass became tougher. Divide into small pieces, roll out, periodically sprinkling with flour.
Samsa yeast dough
With yeast, you can also cook dough for samsa, although this option is very far from the classics. Baking is soft, airy, it will delight you with a beautiful crust and splendor. Raw yeast is used in this recipe, but can be replaced with a dry counterpart.
Ingredients
A kilogram of white flour;
10 g of salt;
30 g of yeast;
250 ml of water;
One and a half tablespoons of sugar;
150 g of oil.
Cooking method
1. The dough is cooked without dough, but you still need to activate the yeast. Mix with warm water and granulated sugar, leave until foam appears. About a quarter of an hour.
2. Melt the butter. Any fat or margarine can be used for yeast dough. It is important to cool after melting; no hot mass is added.
3. Pour salt to yeast, then add melted butter, after dissolving, knead all this with sifted wheat flour. Crumple until you get a homogeneous lump.
4. Since the dough is yeast, it needs warmth. We shift into a large pan, cover and set to approach. The first time it rises in about an hour and a half. Mass should increase about three times. You need to wet your hand, lower it and gently knead.
5. Next, wait for the second rise. It will happen faster in about an hour. After that, you can start sculpting samsa.
Homemade puff pastry for samsa
Often samsa is prepared from purchased puff pastry. But you can make it at home, it will turn out no worse. This dough is perfectly stored in the freezer, it turns out tasty and tender, while it is prepared from the most primitive ingredients. Oil can be replaced with good margarine.
Ingredients
· 3 cups flour;
0.3 kg of oil;
· 3 / teaspoon of fine salt;
· ¾ standard glass of water;
A pinch of citric acid;
A pair of eggs.
Cooking method
1. Sift the flour and measure exactly six spoons. We remove them to the side, leave for the oil part.
2. Water needs to be measured in advance and put in the refrigerator, ice cream is used for puff pastry. We throw a pinch of citric acid into the water. You can knead puff pastry with vinegar, add half a teaspoon.
3. Mix the eggs and salt, beat with a fork. Combine with ice water, to which a lemon was added, and then with sifted flour. Knead the dough until smooth.
4. Chop the butter with six tablespoons of flour, grind, collect in a lump. Roll out the first dough, spread the oily mass on it, pinch it to make it look like a pie.
5. Roll out a bundle of oil inside to a thickness of one centimeter. We turn it into three, and preferably four times, put it in a bag, put it in the refrigerator.
6. Again we roll out the dough, turn it over and put it in the refrigerator for half an hour.
We take out the dough, roll out and cut into pieces. It is more convenient to make square cakes from puff pastry and sculpt samsa in the form of envelopes. We form products with any stuffing, we send to bake.
Samsa dough - useful tips and tricks
· Samsa immediately after the oven is usually dry, the dough is hard, but this should not be scary. Hot items should be covered with thick towels folded in several layers. Fifteen minutes later, moisture will be distributed inside, the crust will become softer and move away.
· Most types of dough perfectly tolerate refrigerated storage. Therefore, you can knead in advance, put in a bag, keep up to a day. The filling can also be done in advance, but it is better to bake the formed samsa right away.
· If suddenly the dough turned out to be too steep and a little dry, then you need to carefully pinch the edges of the samsa, you can twist a curly seam so that nothing opens when baking.
