In the cuisine of each nation, their own, popular only for the particular people, popular and favorite dishes dominate. Yet, as a result of communication with other nations, along with the interpenetration and interdependence of the national culture, borrowing of national cuisines as part of the national culture of the peoples takes place. Many dishes of the Slavic peoples migrated to Western Europe, and vice versa.
In the folk tales, the wandering young man who defeated the dark forces needed only to utter the magic word, like a self-dressing tablecloth with all kinds of delicacies spread out before him. The most tasty was the brushwood. So from the tale came to us brushwood. However, to try this fabulous dish, you can completely do without a magic tablecloth. Just look at a bouquet of roses, and immediately there will be a desire to create just such hands. Roses from brushwood! To prepare them is a snap. To do this, mix flour (500 g) with eggs (2 pcs.), Brandy, rum or vodka (1 tablespoon), butter (1 piece the size of a walnut), add salt (at the tip of the knife), sugar or better. powdered sugar (1 teaspoon), sour cream (1-2 tablespoons) and knead the stiff dough. Give him a "rest" for about 20 minutes. Then roll out the dough very thin, up to the thickness of the knife blade, and then - the matter of technology. But first - a few words about the role of each component of the test for firewood. However, the dough is one of the varieties of unleavened dough. Flour must be wheat, the highest grade. Water can not be added to the dough. From the liquid components, you can use cream, sour cream, in extreme cases, milk. Rum, vodka, alcohol or brandy are necessary and interchangeable components that, when roasting the dough in deep fat, evaporate and thus contribute to the formation of a finely porous structure and "crunchiness" of the product. The less liquid in the dough, the more pronounced the crisp taste of the product. But it should be remembered that the formation of the porous structure of the product is no less conducive to egg and milk protein, as well as sour cream. The addition of butter to the dough limits the swelling of the proteins of the flour and helps to obtain a plastic and malleable dough when rolling and shaping. Finally, the role of sugar in the dough for brushwood is not limited only to giving the product a sweet taste and a more beautiful appearance. Due to the amount of sugar in the dough can spoil everything. The color, or, as they say, “color”, the product should be only golden, not brown or brown. If the sugar content in the dough increases, the color of the product will be dark. True, the color intensity of deep-fried dough products may also depend on the quality of the fat used. Fat fat must be fresh; Used fat cannot be used. All anhydrous fats are suitable for roasting brushwood: lard oil, ghee, olive oil. It is not recommended to use butter, margarine, vegetable oils, which foam and can spoil all the work. These are the basic laws of the formation of high-quality dough for brushwood, and each housewife will acquire practical skills in the manufacture of products.
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