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Pogacele with jumari

Pogacele with jumari


For the dough: rub the yeast with the sugar and mix with the warm milk, leave it to rise for about 15 minutes, then mix it with the other ingredients on the list and knead well; if the dough is too thick, we can add warm milk and knead until we get an elastic dough that does not stick to our hands; leave to rise for 30 minutes.

We spread the dough in a rectangular shape and grease it with jumer paste then fold it like this: we bring the longer sides towards the center and we put the remaining edges on top of each other forming a package that we wrap in a food foil and put it in the fridge for 30 minutes; repeat dough-folding dough 2 more times.

At the end we spread the dough to the thickness of a finger and cut it into a round shape (I had a round shape with a diameter of 6 cm and 32 pieces came out). baked, a short distance from each other and leave for another 20 minutes, then grease them with beaten egg and put in the oven. Whoever wants can sprinkle sesame, cumin, poppy, etc. on top.

For jumeri pasta: mix the ingredients


How to prepare buns with jumari or bellows cheese, telemea

Mix the dough ingredients in a bowl and leave to rise for 30 minutes.

Meanwhile, grind the scallops and season the resulting paste with salt and pepper to taste. Mix the bellows cheese to be creamy or mix the cottage cheese with the grated cheese (or parmesan, or pecorino). Season this composition with salt, according to taste.

How to fold and cut Pogacele with jumari or cheese

The beautifully leavened dough is divided in two. The first part is spread on a thin sheet (a few mm) on the lightly floured top. With the help of a spatula or a wider knife, spread the ground jumari paste on the dough.

The greased sheet is folded in 3 first long and then wide.

Do the same with the second part, which is greased with cream cheese.

Both dough packets for the skewers with jumari and cheese are left to rest for 10 minutes on the worktop. Preheat the oven to 170C (medium stage for those with gas).

Take the first package (the one with jumari) and spread the sheet again, this time thicker, of approx. 1 cm. Grease with a wide brush with egg white beaten with salt and paprika. It is portioned with the chalk spur or with the pizza cutting wheel into squares with a side of 3-4cm (you can also cut circles with the glass but my edges remain & # 8211 my version with squares reduces the losses almost to zero). Sprinkle cumin on each square. Lay the tray with baking paper and place the rolls at a distance of 1-2 cm from each other.


The traditional recipe from Banat. Pogacele with crispy and delicious jumari

We arrived at noon and we have to think about what we will eat at lunch. Let's try a traditional Banat product, jumari pies, which anyone can cook very easily, no matter how inexperienced they may be in the kitchen.

To prepare the breadcrumbs you need 400 grams of flour and the same amount of ground grits. You should also have an egg, 50 grams of margarine, 25 grams of yeast and 100 milliliters of milk.


Also, in order for the mixture to be perfect, you have to add a teaspoon of sour cream and sugar, and salt and pepper can be set as you like.

HERE you can see how to prepare the puddings that can be taken out of the oven in about 30 minutes.


Pogacele

The treats are good among appetizers, and in the package for work or school, but also nibbled in front of the TV watching your favorite show!
[ingredients title = & # 8221Ingrediente & # 8221]

  • For the dough:
  • 250 ml milk
  • 600 gr flour
  • 1 or + 1 albumen
  • 1 baking soda knife tip
  • 1 tablespoon vinegar
  • 50 ml oil
  • 20 gr yeast
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Filling:
  • 300 gr of pork chops
  • a pepper powder
  • caraway
  • For anointed:
  • 1 egg yolk or +1 tablespoon milk
  • caraway

[preparation title = & # 8221Preparation & # 8221]

For the dough, rub the yeast with the sugar until liquefied, then add the warm milk and a handful of flour.
Homogenize the composition well, cover the bowl and let the mayo double in volume,
about 15 minutes.
When it has doubled in volume, add 1 egg plus an egg white and a pinch of salt, mix the composition well, then add the baking soda dissolved in vinegar, oil and start to incorporate the flour.
Knead a dough not too hard and non-sticky.
Let the dough rest for 15-20 minutes.
For the filling, pass the scallops through the robot and mix them with pepper and cumin (according to everyone's taste).
Spread the dough on the work table in a sheet as thin as the thick edge of the knife, and spread the jumari paste over the sheet.
Roll the sheet as tightly as we can and let the roll rest for 10 minutes, then break the strips from it and spread them lightly with a rolling pin, but not too much, grease them with egg yolk diluted with milk and sprinkle cumin, then cut round shapes or stars that we place in the tray lined with baking paper and bake at 180 degrees for 25-30 minutes.
I had a lot of problems and I lost my patience to cut them, so for the last one
I cut the dough into strips that I twisted.

NOTE:
Why did I add baking soda?
Because, usually only the yolks are put in the dough, and I also added egg whites that have the property of hardening the preparation, over time.
The baking soda together with the vinegar keep the dishes tender for a few days.
Pogacele can be served as appetizers, or can be consumed between meals, with a glass
with beer or a glass of yogurt.


Hungarian pogacele with jumari

Method of preparation: Grind or grind the scallops resulting in a paste that is seasoned with salt and pepper.

In a bowl, mix the flour with the yeast, add the wine and eggs and incorporate with a spoon.

Add the scallops and knead a dough that is left to rise for about 30 minutes in a warm place.

It spreads a thin sheet that folds from the side in half in the middle, then again in the top two in the game and again in two & # 8230. The operation is repeated 3 times at an interval of about 20 minutes and after each dough is wrapped in foil and kept in the refrigerator.

Finally, the dough is spread to a thickness of 1-2 cm and cut into rounds with a glass or a form of biscuits given through flour.

Place in a tray lined with baking paper, leave to rise in a warm place,

grease with beaten egg, then bake over medium heat in preheated oven for 15-20 minutes, until golden and crispy.

Allow to cool slightly and then remove to the plate or a basket.

It's a combination of recipes taken from the net, something from here, something from there, anyway a dough that is easier to "pack" than to the previously made scallops.


V2860I food vacuum cleaner, wet / wet vacuum

Frying pan, enameled cast iron, round, 25cm, turquoise

Slow cooker 5.0 L Digital DuraCeramic Sautéed

Adi Adu, February 25, 2014

Rodica Silver in the neck does not have a neck

Rodica Argint, December 29, 2013

Rodica Silver in the neck does not have a neck

Maria Bodor, December 29, 2013

I also made the jams with jumari and they are very tasty, especially hot.


Pogacele

The treats are good among appetizers, and in the package for work or school, but also nibbled in front of the TV watching your favorite show!
[ingredients title = & # 8221Ingrediente & # 8221]

  • For the dough:
  • 250 ml milk
  • 600 gr flour
  • 1 or + 1 albumen
  • 1 baking soda knife tip
  • 1 tablespoon vinegar
  • 50 ml oil
  • 20 gr yeast
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Filling:
  • 300 gr of pork chops
  • a pepper powder
  • caraway
  • For anointed:
  • 1 egg yolk or +1 tablespoon milk
  • caraway

[preparation title = & # 8221Preparation & # 8221]

For the dough, rub the yeast with the sugar until liquefied, then add the warm milk and a handful of flour.
Homogenize the composition well, cover the bowl and let the mayo double in volume,
about 15 minutes.
When it has doubled in volume, add 1 egg plus an egg white and a pinch of salt, mix the composition well, then add the baking soda dissolved in vinegar, oil and start to incorporate the flour.
Knead a dough not too hard and non-sticky.
Let the dough rest for 15-20 minutes.
For the filling, pass the scallops through the robot and mix them with pepper and cumin (according to everyone's taste).
Spread the dough on the work table in a sheet as thin as the thick edge of the knife, and spread the jumari paste over the sheet.
Roll the sheet as tightly as we can and let the roll rest for 10 minutes, then break the strips from it and spread them lightly with a rolling pin, but not too much, grease them with egg yolk diluted with milk and sprinkle cumin, then cut round shapes or stars that we place in the tray lined with baking paper and bake at 180 degrees for 25-30 minutes.
I had a lot of problems and I lost my patience to cut them, so for the last one
I cut the dough into strips that I twisted.

NOTE:
Why did I add baking soda?
Because, usually only the yolks are put in the dough, and I also added egg whites that have the property of hardening the preparation, over time.
The baking soda together with the vinegar keep the dishes tender for a few days.
Pogacele can be served as appetizers, or can be consumed between meals, with a glass
with beer or a glass of yogurt.


Grind the scallops and mix them with salt and pepper.

In a bowl put the yeast, 1 teaspoon of sugar, a little milk and two tablespoons of flour. We prepare a mayonnaise that we leave in a warm place, until it makes blisters. In a larger bowl we put flour and lard, which we rub until it gets a sandy appearance. Make a hole in the middle in which to pour the raised yeast and warm milk mixed with the egg. Knead well until you get a smooth dough. Cover the bowl and let it rise to room temperature until it doubles in volume.

Put a little oil on the work table and turn the dough upside down. We stretch it in the form of a rectangle about 8mm thick. Grease the dough with jumari paste. Starting from the two shorter sides of the rectangle, bring the edges of the dough to the middle where they meet, then bend in half on the joint line. The long rectangle obtained is folded in half, then wrapped and refrigerated for about 20-30 minutes.

After 20 minutes, spread the dough again and fold it on the longest side, this time only in 3. Put it back in the fridge. After the time has passed (30 minutes) it is packed once more in 3. It is left in the fridge for another 30 minutes. Sift the work surface with flour and spread the dough about 5-7 mm thick in the shape of a rectangle. With a special shape, with a glass (or in what shape everyone wants) cut the dough. The puddings are placed in a tray lined with baking paper and left at room temperature to rise a little more. Grease the top with beaten egg, be careful not on the edges, otherwise they will grow asymmetrically and sprinkle with poppy seeds, sesame or cumin. Bake in the hot oven until lightly browned on top.

Junkers with jumari go great with a glass of red wine. They are tender and delicious. Other recipes recommended


Recipes for cakes

Great Picture. it is really interesting, I hope everybody lick this Post.

I really hope not :)) Thank you though for the appreciation

I made jumari after another recipe and they came out strong. And I was disappointed. I gave up. How are they. Fluffy?

I like this recipe, in fact it is the only one I tried, I liked it so much. It does not contain lard, like other recipes and is versatile, it also goes with cheese, cumin, jumari. The ones from the trade seem dry to me, but these have well-formed layers and you don't even have to fold many times.

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Hello! I look forward to seeing you with delicious recipes whenever you want to cross the threshold of my blog!

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Video: Pogacele cu Jumari