Hungarian traditional snacks
Hungarian traditional snacks recipe
Ingredients
- 500 g low-gluten flour
- 2 tablespoons sugar
- 15 g yeast
- 300 g milk
- salt half teaspoon
Instructions
- Fresh milk needs to be used in two stages (200g/100g). Heat the yeast powder, sugar, and 200g of fresh milk to dissolve. Add to the flour and mix well to form a batter. Let it sit for 20 minutes. Warm the remaining 100g of fresh milk and knead it. Pour into the batter and knead until it is very soft (three-gloss), but not until the gluten is tender so as not to be too hard. Moisturize and let stand for 40 minutes.
- Divide the dough into small balls of 190g, which can make about 4 to 5 balls, and ferment for another 20 minutes. Then shape it into a round shape that is thick on the outside and thin on the inside (some people also make it into a rectangular shape, but it should be concave on the inside, which can be used to hold stuffing).
- Heat the oil in the pan to about medium temperature (170 degrees)
- When one side turns golden brown, flip it over until both sides are golden brown. Remove the dripping oil and let the heat dissipate before adding the fillings.
- Just put whatever flavor you like~ The most basic and simple is icing sugar, chocolate sauce, or garlic cream sauce plus cheese sticks, you can also put ham and lettuce...the choice is yours!
- Remember to eat it while it’s hot~
Tried this recipe?Let us know how it was!