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Print Recipe
Galette with Cabbage and Quail Eggs Recipe
Galette, the dough which is made with kefir. Delicate, very tasty and real out, from which the dough turned out just fine, even if you do not put a drop of oil in it. Try to cook.
Cook Time 60 minutes
Servings
Ingredients
For the dough:
For filling:
Cook Time 60 minutes
Servings
Ingredients
For the dough:
For filling:
Instructions
  1. I'll make a galette on kefir. I'll need quail eggs for the filling. Cook them hard. In the pan pour olive oil (or sunflower) and spread the onion, cut into half rings. Gold it.
    I'll make a galette on kefir.
I'll need quail eggs for the filling. Cook them hard.
In the pan pour olive oil (or sunflower) and spread the onion, cut into half rings. Gold it.
  2. Forth-such as cabbage thinly sliced. Cook all until tender. You can fry harder, I'm more tormented.
    Forth-such as cabbage thinly sliced. Cook all until tender. You can fry harder, I'm more tormented.
  3. From meat products you can use whatever you want. I cut the sausage into small cubes. Spread to the finished cabbage sausage and peeled quail eggs entirely. Mix, salt and pepper to taste. Filling is ready.
    From meat products you can use whatever you want. I cut the sausage into small cubes. Spread to the finished cabbage sausage and peeled quail eggs entirely. Mix, salt and pepper to taste. Filling is ready.
  4. Make the dough.
    Make the dough.
  5. Sift the flour into a bowl, add sugar, salt and soda. Mix everything.
    Sift the flour into a bowl, add sugar, salt and soda. Mix everything.
  6. Do deepening and pour homemade kefir. Add sour cream and knead the dough. I first plug clockwise to collect the flour in the mass. Then use your hands to knead the dough.
    Do deepening and pour homemade kefir. Add sour cream and knead the dough. I first plug clockwise to collect the flour in the mass. Then use your hands to knead the dough.
  7. The dough is pliable, it is important not to hammer it with flour.
    The dough is pliable, it is important not to hammer it with flour.
  8. Spread the dough on the work surface and roll it into a ball.
    Spread the dough on the work surface and roll it into a ball.
  9. Roll out a layer of about 0.7-1 cm. I use a pizza mold for baking D-24 cm. Here is the same diameter and I roll out the dough.
    Roll out a layer of about 0.7-1 cm. I use a pizza mold for baking D-24 cm. Here is the same diameter and I roll out the dough.
  10. I put it on the form like this. Starting from the center, spread the filling to the edges of 4-5 cm.
    I put it on the form like this. Starting from the center, spread the filling to the edges of 4-5 cm.
  11. Then we select the edges like this.
    Then we select the edges like this.
  12. We need for coating the dough 1 egg yolk. Separate it from the egg.
    We need for coating the dough 1 egg yolk. Separate it from the egg.
  13. Coat the dough with egg yolk using a brush. Put a Galette in a preheated oven to t-180 C for 15 minutes. The filling is completely ready, we only need to bake the dough. It's thin. Time will take this process quite a bit. Be guided by your oven.
    Coat the dough with egg yolk using a brush. Put a Galette in a preheated oven to t-180 C for 15 minutes. The filling is completely ready, we only need to bake the dough. It's thin. Time will take this process quite a bit. Be guided by your oven.

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