▶ Drying \/ Sweet tea bread Sushki - YouTube
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- 00:00: Long wanted to make a Sweet tea bread (Sushki). Especially because they are prepared simply and from the available products. I found a few recipes on the Internet and chose one for myself. I really liked this recipe. It's called "Vanilla sweet tea bread". This recipe is not unleavened dough, but sweet with vanilla flavor. For this recipe will need: 350-400 g flour, 1/2 cup water or milk 100 g of sugar or fructose, 2 eggs, 50 g of vegetable oil or butter, 2 tsp vanilla sugar.
- 00:33: Mix all ingredients in a bowl. Sift the flour through a sieve. Flour is lush and without lumps. Make a deepening in the flour. Break eggs into the flour. Someone adds one, someone - two, someone - four eggs.
- 01:04: I took two eggs over medium variant. Add sugar. I use fructose. Vegetable oil. Must be lightly kneaded. Add the vanilla sugar.
- 01:39: Now you can add water. Knead the thick, dense dough. Knead the dough thoroughly that it was soft, elastic and homogeneous.
- 02:00: The dough is ready. Put it in a bowl. Give the dough a little rest. Cover with a lid and set aside. Dough should be stored for 15 minutes at room temperature. While the dough is resting, I put a pot of water on a heating. I need hot water. Dough is ready. Now it can be Sushki formed. Divide the dough into several parts to make it easier to roll a flagella.
- 02:35: Due to the fact that there is oil in the dough, the dough is soft and does not stick to hands. Roll out the dough to a flagella thickness of a pinky. Rolling the dough into flagella, I was faced with the problem: The dough shrinks back after rolling and becomes thicker pinky. Nothing to worry about. Will prepare further.
- 03:02: Cut flagella into sticks about the same size. Connecting edges. Add 1 tablespoon of sugar in boiling water.
- 03:30: Immerse Sushki in water. Do it quickly, cook them until they float up like dumplings. Once Sushki surfaced - disable heating. Using skimmers to get the water down. Put it on a baking sheet with parchment paper. Paper can be oiled.
- 04:04: Put Sushki to dry in a preheated 230 C oven. It took 20 minutes. Sushki is ready. We get them from the oven. Leave Sushki until cool. Sushki is completely cooled. We will taste it. Sushki is a bit bland. I think it needs to stand still overnight to dry.
- 04:35: Vanilla taste as in the store. Delicious. The only "but". When cooking, Sushki sticking to the parchment paper. Need to cook on a greased baking sheet. Cook with pleasure and enjoy your tea!
- 05:56: TASTY DIALOGUE WITH ELENA BAZHENOVA