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Ingredients for making pian-se

For the test:

  1. Purified water 300 milliliters
  2. Sugar 1 teaspoon
  3. Dry yeast 7 grams
  4. Salt 1 pinch
  5. Wheat flour 600 grams
  6. Vegetable oil 2 tablespoons

For filling:

  1. Minced pork and beef 300 grams
  2. White cabbage 600 grams
  3. Large onion 1 piece
  4. 5 cloves medium sized garlic
  5. Salt to taste
  6. Ground black pepper to taste
  • Main Ingredients: Beef, Pork, Cabbage, Yeast Dough
  • Serving 6 servings
  • World Cuisine


Cooker, Tablespoon, Small pan, Cutting board, Knife, Teaspoon, Sieve, Deep bowl - 2 pieces, Rolling pin, Cling film, Frying pan with lid, Medium bowl - 2 pieces, Mantovark or double boiler, Serving dish, Fork or skimmer

Cooking Pyan-se:

Step 1: prepare the flour.

Using a sieve, we sift the flour directly into the middle bowl so that the dough does not catch lumps of flour, and it turns out to be more airy and softer, due to the impregnation of oxygen from the air.

Step 2: prepare the yeast mixture.

Pour purified water into a small saucepan and place the container on a small fire. Already literally through 4-6 minutes the water will become warm, and this is just what we need to knead the dough. Attention: if the water has reached a temperature above 36 ° -38 ° C, just set the pan aside and give it time to cool slightly. So, after - turn off the burner, and add sugar to warm water and mix everything well with a tablespoon. After that we pour dry yeast into the container, and again, carefully neatly stirring with the improvised inventory, we dissolve the component in the liquid and after that we set it aside to stand for 10 minutes. Important: if the water temperature is above the set, then the yeast can go bad and the pies simply will not work.

Step 3: prepare the dough.

So, pour the brewed yeast mixture into a deep bowl and add a pinch of salt there and using a tablespoon, carefully add the flour in small portions. Knead the dough for 7-10 minutes until it becomes tight and stops sticking to your hands. Attention: You can knead the dough with a tablespoon, and with a blender, and with your hands. In a word, to whom it is more convenient. The main thing is that the dough is obtained without flour lumps and has the correct consistency. At the end, add vegetable oil to the dough and knead the dough again. After - we form a ball from the dough and put it in a bowl, also pre-lubricated on all sides with vegetable oil. This must be done so that the dough is not weathered and does not stick to the bottom and walls of the container. So, now we wrap the bowl with the dough with cling film and set aside in a warm place to infuse for 1 hour Over this period of time, the dough should increase 2 times. In the meantime, it is insisting, we will prepare the filling for pian-se.

Step 4: prepare the cabbage.

First of all, remove the top coarsened leaves from cabbage and then rinse the ingredient well under running water. We spread the vegetable on a cutting board and, using a knife, chop the cabbage. The chopped component is transferred to a free deep bowl, salt to taste and knead a little with your hands so that the cabbage releases a small amount of juice.

Step 5: prepare the onion.

Using a knife, peel the onion from the husk and after that, we rinse the ingredient well under running warm water. We spread the vegetable on a cutting board and, using the same sharp improvised equipment, chop the onion into small squares, the size of no more than 5 millimeters. Shred finely chopped onions in a clean medium bowl.

Step 6: prepare the garlic.

Using a knife, peel the garlic from the husk and then - slightly rinse the ingredient under running water. Then, put the garlic cloves on a cutting board and, using the same sharp improvised equipment, finely chop the component. After - transfer the garlic in a bowl to the chopped onion.

Step 7: prepare the minced meat.

Spread minced pork and beef in a bowl with chopped onions and garlic, add black ground pepper to taste and carefully mix all the ingredients with a tablespoon until a homogeneous mass is formed. Attention: if you use freshly frozen minced meat, then it must be removed from the freezer in advance and set aside to cool to room temperature. In no case should the meat component be thawed in the microwave or under running hot water, as this can ruin the taste of the filling.

Step 8: prepare the pian-se filling.

We spread the slaw in the pan and put the capacity on the fire less than average. After the pan warms up well, and the cabbage at the bottom of the bowl starts to “sizzle”, cover the pan tightly with a lid and simmer the cabbage filling for 10 minutes, removing the lid from time to time and stirring everything with a tablespoon. Attention: vegetable oil does not need to be added, since cabbage must be stewed in its own juice. After the allotted time has passed, turn off the burner, remove the lid from the pan and set the cabbage aside to cool slightly. Now add minced meat to the pan and mix everything well with a tablespoon until smooth. Everything, the filling is ready.

Step 8: Cooking Pyan-se.

After the allotted time for the tincture of the dough, we knead it well again so that the carbon dioxide formed comes out of the test ingredient due to yeast fermentation. We spread the dough on the kitchen table, crushed with a small amount of flour, and with the help of a knife we ​​cut the test piece into small pieces. Attention: the pieces should be as large as the sizes you want to form the pies. After that, we form a ball from each piece with our hands. Using a rolling pin, we roll each ball into a flat cake with a thickness of approximately 8-10 mm. We spread the filling with the help of a teaspoon in the center of each cake. And now we are starting to form Pyan-se. The shape of these pies may be what you like best. You can make an oval pie, tightly clipping the edges of the dough with your fingers in the center of the dish, while it’s necessary to pick up the seam, making it more grooved and beautiful, and not crushing it. Or, for example, you can make a pian-se round shape. To do this, you need to collect the edges of the dough, as the bag is tied to a knot. At the same time, it is necessary to bend the edges of the cake in turn to the center, well crushing the dough with your fingers so that during the preparation our cake does not open and the filling does not fall into the capacity of the double boiler. As soon as all the pian-se are formed, lay out the pies portionwise in a double boiler or mantle cooker and cook them for 40 minutes. After the allotted time, using a slotted spoon or a fork, we take out the pies from the container and transfer to a dish for serving.

Step 9: serve pian-se.

While still hot, after cooking, they are best served immediately. But you can treat guests with such pies along with sour cream, mayonnaise or any sauce of your choice. Pyan-se turns out to be very tasty, fragrant and with rich juicy filling. Good appetite!

Recipe Tips:

- - If you want to cook pian-se during Lent, then minced meat can be replaced with fried mushrooms.

- - In addition to spices such as ground black pepper, you can add a little red ground pepper to the filling. But this is only if you like spicy dishes.

- - Instead of white cabbage, Beijing cabbage can be chopped into the filling. Then Pyan-se turns out even more delicate and aromatic.

- - If you don’t have a special double boiler or pressure cooker at hand, do not be discouraged, as you can always buy a double boiler-fan. Such dishes are very convenient and easy to use. To do this, fill a small amount of water with an ordinary deep frying pan or a cauldron with thick walls and a bottom, put a double boiler-fan in a container and put pies on its surface. And so that the dish does not stick to the surface of the double boiler, it can be greased with a small amount of vegetable oil using a pastry brush. After that, put the container on the fire less than average, cover the pan or cauldron tightly with a lid and cook the pan for a set time.