Kitchen appliances and utensils: stove, pan, pusher, frying pan without sides, cutting board, knife, grater, spatula, cling film.
Ingredients
| Wheat flour | 300 g |
| Semolina (preferably small) | 50-70 g |
| Salt | 1-2 pinch |
| Water | 100-150 ml |
| Medium potato | 3-4 pcs. |
| Onion | 1 PC. |
| Sugar | pinch |
| Vegetable oil | 200-250 ml (2-3 tbsp. L. For frying the filling, and the rest for the formation of cakes) |
| Ground black pepper | taste |
| Hard cheese | 50 g |
Step cooking
Cooking toppings
- Peel potatoes (3-4 pcs.), Wash and boil in salted water. Bring to readiness. We drain the water and knead the potatoes in a napkin.
- We clean the onion (1 pc.), Wash it and cut it into cubes. Pour 2-3 tbsp into a heated pan. l vegetable oil and spread onions. Add a pinch of sugar and fry the onion until golden, stirring with a spatula.
- Rub 50 g of hard cheese on a medium grater.
- Put the onion and cheese in a pan with crushed potatoes and mix well. Sprinkle with black pepper to taste and, if necessary, add a little. The filling is ready.
Cooking dough
- Sift 300 g of flour into a deep bowl. Pour 50-70 g of semolina and a little salt there (1-2 pinchs).
- We heat water (100-150 ml). We mix all the dry ingredients and, adding a little warm water, we begin to knead the dough. Water should not be hot - it is warm. We add water until we get a good lump of dough.
- You will need to knead the dough for a while. In addition, the dough will gather in a lump, it is necessary that it becomes elastic. Since the semolina absorbs moisture, in the process of kneading, you may need to add more water.
- We thoroughly lubricate the mold with vegetable oil and divide our dough into several pieces, forming balls of the same size. On top, too, pour vegetable oil, dip the balls on all sides. Cover with cling film and leave for proofing in the kitchen for 20-30 minutes.
Cake making
- After the specified time, we grease the table with oil, put a ball of dough on it and, lightly sprinkling it with sunflower oil, begin to stretch and knead the cake with your hands in a very thin-thin layer. After proofing, the dough lends itself well to molding. We make this cake the biggest.
- Take the next piece of dough, divide it in half and knead into the same thin cake. Only it will turn out smaller. We spread this cake on the first. Remember to oil the table, hands and cakes.
- Take the second slice of dough, knead it and lay out the third. Make another layer. Divide the next ball in half and take a half. Knead it and spread the fourth. All this is done quite quickly and easily. Now comes the filling season. We spread half the filling, departing from the edges of about 10 cm.
- Now take the next half of the ball and again, distributing it into a thin-thin cake, put on the filling.
- And with one half of the ball we do the same operations. We take a kitchen knife and make 6 cuts on the bottom, the largest cake. We put each piece on the central part, on top of each other. This, too, we will have layers. We add oil and, priming, we form a beautiful cake. After that, it should become thinner. We shift it into a separate dish and proceed to the formation of the second tortilla.
Cakes
- For such cakes, a frying pan without edges is used. If you have a regular frying pan with edges, then the cake must be formed with a smaller diameter so that it fits into the pan.
- We heat the pan in advance. It should be hot, but not too hot to bake all layers. It does not need to be lubricated. Slowly, pressing with a spatula, bake a cake on both sides, periodically turning from side to side.
Video recipe
This video shows all the stages of making fresh cakes in dynamics.
From this article, you learned how to cook unusual puff cakes. Interestingly, the filling can be changed. In principle, any filling here will turn out delicious. Have you ever made such cakes? What stuffing do you like the most? Write in the comments.
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