| Nutrient | Content | Reference |
|---|---|---|
| Calories | 277kCal | 277kCal |
| Proteins | 1.81g | 2g |
| Fats | 0.15g | 0g |
| Carbohydrates | 68.27g | 68g |
| Dietary fiber | 6.7g | 7g |
| Water | 21.32g | 21g |
| Ash | 1.74g | 2g |
| Vitamin A, RE | 7mcg | 7mcg |
| beta Carotene | 0.089mg | 0mg |
| Lutein + Zeaxanthin | 23mcg | 23mcg |
| Vitamin B1, thiamine | 0.05mg | 0mg |
| Vitamin B2, riboflavin | 0.06mg | 0mg |
| Vitamin B4, choline | 9.9mg | 10mg |
| Vitamin B5, pantothenic | 0.805mg | 1mg |
| Vitamin B6, pyridoxine | 0.249mg | 0mg |
| Vitamin B9, folate | 15mcg | 15mcg |
| Vitamin K, phylloquinone | 2.7mcg | 3mcg |
| Vitamin PP, NE | 1.61mg | 2mg |
| Betaine | 0.4mg | 0mg |
| Potassium, K | 696mg | 696mg |
| Calcium, Ca | 64mg | 64mg |
| Magnesium, Mg | 54mg | 54mg |
| Sodium, Na | 1mg | 1mg |
| Sera, S | 18.1mg | 18mg |
| Phosphorus, P | 62mg | 62mg |
| Iron, Fe | 0.9mg | 1mg |
| Manganese, Mn | 0.296mg | 0mg |
| Copper, Cu | 362mcg | 362mcg |
| Zinc, Zn | 0.44mg | 0mg |
| Mono- and disaccharides (sugars) | 66.47g | 66g |
| Glucose (dextrose) | 33.68g | 34g |
| Maltose | 0.3g | 0g |
| Sucrose | 0.53g | 1g |
| Fructose | 31.95g | 32g |
| Arginine | 0.06g | 0g |
| Valin | 0.066g | 0g |
| Histidine | 0.029g | 0g |
| Isoleucine | 0.045g | 0g |
| Leucine | 0.082g | 0g |
| Lysine | 0.054g | 0g |
| Methionine | 0.017g | 0g |
| Threonine | 0.042g | 0g |
| Tryptophan | 0.007g | 0g |
| Phenylalanine | 0.048g | 0g |
| Alanine | 0.078g | 0g |
| Aspartic acid | 0.22g | 0g |
| Glycine | 0.09g | 0g |
| Glutamic acid | 0.265g | 0g |
| Proline | 0.111g | 0g |
| Serine | 0.062g | 0g |
| Tyrosine | 0.016g | 0g |
| Cysteine | 0.046g | 0g |
Necessary products:
2 teaspoons warm fresh milk
3 teaspoons buckwheat flour
May 25 grams
5 egg yolks
100 grams of butter
200 grams of sour cream
2 teaspoons wheat flour
3 tea cups of fresh milk
1 tablespoon sugar
1 tablespoon salt
6 proteins
1 cup sour cream
Method of preparation :
Mix 2 cups of warm milk with buckwheat flour, add the yeast. Leave the dough in a warm place for two hours.
Then mix the yolks with the butter and cream, add the wheat flour. Pour 3 teaspoons of fresh milk, a spoonful of sugar and salt. Add all this to the leavened dough you made with buckwheat flour. Stir with a wooden spoon until the dough begins to peel off. Leave in the heat for another two hours.
Beat the egg whites and cream separately, mix them, adding the egg whites to the white liquid, not the other way around. Then add the resulting mixture to the dough and mix thoroughly.
Wait 15 - 20 minutes and bake katmi.
Enjoy your meal!
Required products :
2 teaspoons dry yeast
1.5 tablespoons sugar
1 tablespoon flour
1 teaspoon warm water
3 tablespoons oil
about 600 grams of flour
2 tablespoons tomato paste
yolk to spread
sesame seeds for sprinkling
Method of preparation :
Dissolve the dry yeast and sugar in warm water, add the flour, stir and leave the mixture in a warm place for 30 minutes.
Then pour 3 tablespoons oil, add 1 teaspoon of salt and stir again.
Then pour the flour (the amount is approximate) into the bowl and knead a pliable dough.
Separate 1/4 of it and in this part put the tomato paste and 3 tablespoons of flour. Knead until smooth.
Put the two pieces of dough in separate bowls, cover with towels and leave for 1.5 hours to rise.
The volume will double.
When this happens, cut 1/3 of the tomato part and leave for the moment, divide the rest into 8 equal balls. Do the same with the white dough.
Roll the balls between your palms to get the same elongated pieces as in the picture.
Roll out the colored ones and put a white oval piece on each flat base. Pinch the edges
Roll out the separated colored dough, arrange the rolls you have formed on it. Wrap them in the dough.
Then roll out the white dough. In it "put on" the received "bundle".
Pinch the edges and place a lightly greased pan. Spread the surface of the dough with beaten egg yolk, sprinkle with sesame seeds and leave for about an hour.
Bake the bread in a preheated oven (200 degrees) for about 40 minutes.
It turns out delicious and interesting.
Enjoy your meal!
Required products :
for the dough:
for the stuffing:
for the glaze:
Method of preparation :
Heat the milk in the microwave until it warms up slightly (it should reach about 50 degrees). Pour in the yeast and 1 tablespoon of sugar, leave for 10 minutes until it swells.
In a bowl, mix the flour, cinnamon, salt and the remaining quarter cup of sugar.
Using a mixer, beat the yolks with the butter, lemon zest and extracts. Add the yeast and finally add to the flour. Stir with a spatula to form a dough. Transfer to greased foil and cover with a towel, let the dough rise for 1 hour until doubled.
Meanwhile, prepare the filling: in a small bowl put the walnuts, brown sugar and cinnamon.
Transfer the dough to a floured surface and roll out into a rectangle.
Spread with softened butter and sprinkle with the nut mixture.
Roll up.
Use an ordinary greased pan, in the center of which place an empty can, put the cake in it, and "glue" the edges with a little water.
Cover the cake again with a towel and leave to rise for 1 hour.
Turn on the oven to preheat to 185 degrees.
Beat the remaining egg with 1 tablespoon of milk. Spread the dough and bake the cake for 15 minutes. Carefully remove the can and spread the egg on the inside of the cake. Continue baking for another 15 minutes.
Transfer to a wire rack and cool.
For the cream, mix the cream cheese and butter with a mixer, when a creamy mixture is obtained, add the powdered sugar and vanilla. Combine and spread the cake, sprinkle with colored sugar.