Name: Ranunculus with rice, sorrel and egg
Prep time: 3 h 50 min
Cook time: 3 h 50 min
Yield: 40
Ingredients: Serum - 250 Ml; Flour - 500 gram; Dry yeast - 2 Tsp; Sugar - 1 tbsp; Chicken egg - 1 PC.; Salt - 1 Tsp; Butter - 80 gram; Rice - 200 gram; Chicken egg - 5 PC.; Sorrel - 1 beam; Black pepper - 1/8 Tsp; Salt - 1/3 Tsp

Recipe information

Cooking:

3 hour 50 min.

Servings per container:

Source:

More details

Ingredients for - Ranunculus with rice, sorrel and egg

Dough

1. Serum 250 Ml

2. Flour 500 gram

3. Dry yeast 2 Tsp

4. Sugar 1 tbsp

5. Chicken egg 1 PC.

6. Salt 1 Tsp

7. Butter 80 gram

Filling

1. Rice 200 gram

2. Chicken egg 5 PC.

3. Sorrel 1 beam

4. Black pepper 1/8 Tsp

5. Salt 1/3 Tsp

How to cook deliciously - Ranunculus with rice, sorrel and egg

1. Stage

Prepare the dough: Pour the yeast into the warm whey (temperature 35-40 grams), add sugar, let it activate (until a cap - foam). Sift the flour, pour the whey and yeast into it, add the egg, melted butter, you can add half the portion of vegetable oil, half the butter), salt.

2. Stage

Knead the dough. Well kneaded dough should be homogeneous, without lumps, well come off the hands and walls of the dishes. Sprinkle the dough with a little flour, cover the container with a towel, and put it in a warm place for fermentation. During fermentation, yeast mushrooms decompose sugar, releasing carbon dioxide. Too much carbon dioxide slows down the fermentation process, so the dough is kneaded a couple of times (if the flour is weak gluten - once, with high - 2-3 times, I knead 2 times). The first kneading after 1 hour, the 2nd after 40-50 minutes, after another 40-50 minutes the dough is ready to work (in total it takes about 2 hours and 30 minutes to raise the dough).

1. Stage. Ranunculus with rice, sorrel and egg: Knead the dough. Well kneaded dough should be homogeneous, without lumps, well come off the hands and walls of the dishes. Sprinkle the dough with a little flour, cover the container with a towel, and put it in a warm place for fermentation. During fermentation, yeast mushrooms decompose sugar, releasing carbon dioxide. Too much carbon dioxide slows down the fermentation process, so the dough is kneaded a couple of times (if the flour is weak gluten - once, with high - 2-3 times, I knead 2 times). The first kneading after 1 hour, the 2nd after 40-50 minutes, after another 40-50 minutes the dough is ready to work (in total it takes about 2 hours and 30 minutes to raise the dough).

3. Stage

Knead it on the table one more time and you can form patties.

4. Stage

Dice the hard-boiled eggs not finely. Chop the sorrel with a knife. Mix with rice. Pepper to taste. I do not add salt. Add sorrel to taste. If there is too much, the filling will be very sour and it will override the flavors of rice and egg.

1. Stage. Ranunculus with rice, sorrel and egg: Dice the hard-boiled eggs not finely. Chop the sorrel with a knife. Mix with rice. Pepper to taste. I do not add salt. Add sorrel to taste. If there is too much, the filling will be very sour and it will override the flavors of rice and egg.

5. Stage

Roll out part of the dough into a layer about 4 mm thick. With a glass (large in diameter) cut out blanks. Make cross cuts, about 3 cm on each side, you get 4 segments. In the center of each piece put the filling - about 2 tsp. The first segment as if wrapped around the filling, then the 2nd segment, etc., as shown in the photo.

1. Stage. Ranunculus with rice, sorrel and egg: Roll out part of the dough into a layer about 4 mm thick. With a glass (large in diameter) cut out blanks. Make cross cuts, about 3 cm on each side, you get 4 segments. In the center of each piece put the filling - about 2 tsp. The first segment as if wrapped around the filling, then the 2nd segment, etc., as shown in the photo.

6. Stage

Place the patties on a lined baking sheet and brush with a mixture of 1 egg yolk and 2 tsp water. Let stand in a warm place for 30 minutes. Bake at 180 g for about 25 minutes until golden brown. Bon appetit!