Cutlet in a dough in the oven. How to cook a cutlet in a dough?

Cutlet in the dough is a taste familiar to every Russian since childhood. Someone bought their favorite pastries in the nearest "culinary" on the way home from school, and someone regularly supplied it to a caring grandmother. In our time, we rarely trust public catering and prefer to cook similar dishes at home. From our article you will learn how to make a cutlet in the test, without using harmful products and synthetic additives.

Cooking dough

For this dish, you can use any base: fresh, yeast or flaky. But the ladies who want to keep a beautiful figure, we advise preparing the dough for the leaven of its own production. We need:

• A glass of milk of low fat content;

• Three glasses of flour;

• Two tablespoons of sugar;

• Three tablespoons of leaven;

• Salt and vegetable oil.

Warm the milk on the stove, not bringing it to the boil, and put salt, sugar and sourdough into it. After ten minutes, start to introduce flour and vegetable oil. The resulting mass wrap a towel and put ripen in a warm place.

Yeast dough

If you do not have a starter at hand, and you do not want to wait a few days until it's ready, use the traditional recipe. The cutlet in the dough will have a classic taste if prepared in the manner developed by the older generation of housewives in our country. So, let's take:

• 250 grams of milk;

• One chicken egg or two squirrels;

• One packet of dry yeast;

• Five tablespoons of vegetable oil;

• Two tablespoons of sugar;

• Flour;

• salt.

In warm milk, we dilute all the loose ingredients: salt, sugar and yeast. After about ten minutes, add oil, protein or egg to them, and then mix everything thoroughly. Gradually start to enter the flour until you get a thick enough dough. To make ready-made pastries delicious and lush, give it a basis to stand in a warm place. If you are in a hurry, you can take advantage of a little trick: turn on the oven for a couple of minutes and put a blank in it. Remember that the stove should not be too warm, otherwise your base will dry up and you will have to start all over again.

Cutlets in puff pastry

Fans of "crunched" prepare this dish in a layered "fur coat". We advise you to use a ready-made non-yeast test, which can easily be found in any grocery store. It should be thawed at room temperature and rolled with a rolling pin on thin layers. But if you are not afraid of difficulties, then you can make use of the recipe for cutlets in a puff pastry of your own preparation:

• Sift three glasses of whole wheat flour directly on a table or parchment so that a slides are formed;

• Make a hole in it, put salt, two eggs, a few drops of vinegar or citric acid and pour in a nearly full glass of water;

• Knead the dough, close it with a cloth and leave it for ten minutes;

• 400 grams of butter and rub it with half a cup of flour;

• We roll the dough into a thin layer, and in the middle we spread the prepared oil.

• Fold the workpiece with an envelope: opposite edges bend to the middle and tear, then in the same way act with the top and bottom edges.

• To get several layers, roll the envelope with a rolling pin and repeat the procedure again;

• Sprinkle the board with flour, put dough on it, cover it with food film and put it in the cold;

• After 30 minutes you can roll out the cooled base, fold it in the same way several times and send it back to cool;

• Repeat the last action two more times.

Ready dough will turn out very soft and gentle, so roll it out very carefully. It is better to do this on a sheet of parchment, so that it is easier for you to transfer the shaped baking into the oven.

Filling

Cutlets in the dough can be prepared in many different ways. Choose a filling for your taste and get down to business:

1. Mix in equal proportions of beef and pork forcemeat, add egg, salt and pepper. Dry the loaf of white bread soaked in milk and let it through the meat grinder. Finely cut onions and combine all the products together.

2. Cut chicken fillets into small pieces, mix it with eggs, fried onions and soaked bread in milk. Solim, pepper, add if desired, your favorite spices.

3. We scroll in a meat grinder chicken breasts with white bread, garlic or onions. Ready minced salt, pepper and seasoned with Provencal herbs.

4. We prepare meat minced meat from beef and pork. Champignons and onions finely chop, fry in a small amount of butter, chill and mix with meat. Solim, pepper.

5. In the minced meat, add onions, salt and pepper. Pour some mineral water into it with gas and mix the stuffing with your hands. To make it more dense, we put a few spoons of whole-grain flour into it .

Cutlets in a dough in the oven

First, we form meat cutlets from meat, fry them or bake them in the oven. The filling does not need to be brought to the ready, but it must keep its shape. Roll out the dough and cut it into several pieces. You can give the baking a classic shape, or you can be creative. How to cook a cutlet in a variety of ways:

1. Roll out a layer 2-3 mm wide and cut a stripe 25-35 cm long with a knife. Put the cutlet on the edge of the dough and wrap it.

2. Puff dough is cut into long and narrow strips 5 mm wide. We cook round meatballs from the chicken and wrap each ball with a batter. As a result, you should get a "tangle", from which the filling will look.

3. From the rolled out layer we cut out rectangles of 10 by 6 cm. We put on the edge of raw forcemeat, we form sausage from it, pour it with ketchup and roll it into a tube.

4. Rectangles of puff pastry cut at the edges oblique strips. In the middle we put a cutlet oval in shape and we braid it so that in ready form it looked like a spikelet or pigtail.

We cook the cutlets in the oven test until they are browned. Do not forget to grease them with egg yolk to give a beautiful smooth color.

Other methods of preparation

If you prefer burgers in a fried test in a frying pan, then the following recipe will suit you:

• Make a stuffing from your favorite meat, add salt and spices to it;

• Form the cutlets oval shape and lightly fry them in a frying pan;

• Prepare batter for batter ;

• With a fork, dip each piece of meat into it and fry it on both sides under the closed lid.

The cutlet in the dough, cooked in this way, turns out juicy and tasty.

Conclusion

We are sure that you will like the recipes given in this article. Pamper yourself and your family with the wonderful taste of your childhood. The original design that you will come up with for your dish, decorates any festive table and deserves additional compliments. But try not to get carried away by this kind of baking, despite the fact that it turns out juicy and fragrant. All the same, a cutlet in the dough is a high-calorie product, and too frequent use of it will necessarily affect your waistline.