Name: State Standard Achma
Prep time: 16 h
Cook time: 16 h
Yield: 15
Ingredients: Flour - 840 gram; Chicken egg - 5 PC.; Water - 300 Ml; Salt - 1 Tsp; Cottage cheese - 1000 gram; Sour cream - 200 gram; Butter - 270 gram

Recipe information

Cooking:

16 hour

Servings per container:

Source:

More details

Ingredients for - State Standard Achma

Dough

1. Flour 840 gram

2. Chicken egg 5 PC.

3. Water 300 Ml

4. Salt 1 Tsp

Filling

1. Cottage cheese 1000 gram

2. Sour cream 200 gram

To grease the layers of dough

1. Butter 270 gram

How to cook deliciously - State Standard Achma

1. Stage

Melt the butter. For the dough, lightly beat the eggs with salt and mix with water. Gradually adding flour, knead a smooth elastic dough. I knead the dough, smearing my hands with vegetable or olive oil. This time I did it with melted butter. First I mix the flour in the dough with a fork. As soon as the dough begins to fall away from the walls of the pan, I add flour and mix it in with my hands greased with butter. The dough begins to stick to your hands, again grease your hands with butter. Next time I will definitely add a spoonful of vinegar to the water to make the dough thinner.

2. Stage

Then the dough should be forcefully beaten 25-30 times. I tried this trick for the first time, the dough became much more elastic. Divide the finished dough into 9 pieces, two of which should be 1/2 the size of the others. The recipe says "a little bit", I missed well with that "a little bit".

1. Stage. State Standard Achma: Then the dough should be forcefully beaten 25-30 times. I tried this trick for the first time, the dough became much more elastic. Divide the finished dough into 9 pieces, two of which should be 1/2 the size of the others. The recipe says

3. Stage

For the filling, thoroughly grate the cheese and mix it with sour cream.

4. Stage

It is necessary to prepare two wide pots and a colander for cooking. One pot with cold water, the other with boiling water, set a small fire under it. A baking dish should be generously greased with butter. The form needs 6-7 cm in height. I have a size 24*30 cm. Roll out 1 large part of the dough larger than the size of the mold with a rim on 2-3 cm, I here with a "little" blunder. Lay out the sheet in the form so that the edges hang down. They will cover the finished khachapuri. Grease the dough with butter.

1. Stage. State Standard Achma: It is necessary to prepare two wide pots and a colander for cooking. One pot with cold water, the other with boiling water, set a small fire under it. A baking dish should be generously greased with butter. The form needs 6-7 cm in height. I have a size 24*30 cm. Roll out 1 large part of the dough larger than the size of the mold with a rim on 2-3 cm, I here with a

5. Stage

Take one of the seven small pieces and roll it into a rectangle larger than the bottom of the mold by 1 cm. Lift the prepared dough by the edge and dip it in boiling water for 10-12 seconds in a wave-like motion. Take out the dough and drop it in a colander into cold water for 20-30 seconds. Allow the water to drain and place on the first layer. Brush liberally with butter. If it tears, do not worry, fold it this way, if it does not retract - fold in a wave-like manner. In such a way fold and put into shape 2 more layers of dough. Each layer should be generously greased with melted butter. On the 3rd layer put 1/2 of the stuffing. Then three more cooked layers of dough without filling. The rest of the filling. 1 cooked layer without filling. Roll out the remaining large piece of dough and leave it uncooked. Wrap the edges of the bottom layer on top. Cover the top layer of dough and fold the edges down. Grease generously with butter. Cover with a towel and leave in the refrigerator for 8-12 hours.

1. Stage. State Standard Achma: Take one of the seven small pieces and roll it into a rectangle larger than the bottom of the mold by 1 cm. Lift the prepared dough by the edge and dip it in boiling water for 10-12 seconds in a wave-like motion. Take out the dough and drop it in a colander into cold water for 20-30 seconds. Allow the water to drain and place on the first layer. Brush liberally with butter. If it tears, do not worry, fold it this way, if it does not retract - fold in a wave-like manner. In such a way fold and put into shape 2 more layers of dough. Each layer should be generously greased with melted butter. On the 3rd layer put 1/2 of the stuffing. Then three more cooked layers of dough without filling. The rest of the filling. 1 cooked layer without filling. Roll out the remaining large piece of dough and leave it uncooked. Wrap the edges of the bottom layer on top. Cover the top layer of dough and fold the edges down. Grease generously with butter. Cover with a towel and leave in the refrigerator for 8-12 hours.

6. Stage

The recipe recommends cutting the açma into squares before baking, cutting through all the layers. I neglected this, and very wrongly. When it cools, it is difficult to cut it.

1. Stage. State Standard Achma: The recipe recommends cutting the açma into squares before baking, cutting through all the layers. I neglected this, and very wrongly. When it cools, it is difficult to cut it.

7. Stage

Bake the scrambled eggs at 180 degrees for about 1 hour, until they are lightly browned. Place the form with the scrambled eggs on a baking tray. I baked for 1 hour and 15 minutes.