Name: Saiki Yerevan
Yield: 3
Ingredients: Dry yeast - 7 gram; Water - 150 Ml; Flour - 200 gram; Water - 40 Ml; Sugar - 16 gram; Salt - 5 gram; Margarine - 16 gram; Flour - 200 gram; Chicken egg - 1 PC.

Ingredients for - Saiki Yerevan

1. Opara Dry yeast 7 gram

2. Opara Water 150 Ml

3. Opara Flour 200 gram

4. Dough Water 40 Ml

5. Dough Sugar 16 gram

6. Dough Salt 5 gram

7. Dough Margarine 16 gram

8. Dough Flour 200 gram

9. Dough Chicken egg 1 PC.

How to cook deliciously - Saiki Yerevan

1 . Stage

With the above ingredients, knead the sourdough and place it in a warm place for 3 hours.

2 . Stage

After the first signs of settling, add salt, sugar, water and margarine to the stew. Shake a little.

3 . Stage

Add the flour and knead the dough. Knead for 10-12 minutes. Ready dough is not sticky to hands, soft and elastic. Add flour gently. I initially added 150 g, the rest added during the kneading process.

1. Stage. Saiki Yerevan: Add the flour and knead the dough. Knead for 10-12 minutes. Ready dough is not sticky to hands, soft and elastic. Add flour gently. I initially added 150 g, the rest added during the kneading process.

4 . Stage

Roll the finished dough into a ball, cover with clingfilm and leave it to rest for 15 minutes.

5 . Stage

Divide the dough into 3 equal parts, 200 g each. Roll into neat balls. Place in a greased margarine form.

6 . Stage

Proofing for 40-60 minutes. Brush with egg. After 5 minutes, just before placing the sakes in the oven, brush again with egg. Bake in a preheated oven at 200°C for 40-45 minutes.