How To Make Pogaca
Friday, August 10, 2018
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Pogaca is a Turkish and Hungarian savory bread that flourished during the Ottoman Empire (1299-1923). There are two popular types: textured like bread and layered like puff pastry. The contents are varied, ranging from feta cheese, vegetables, to ground meat.
Ingredients :
- 1 kg of Trigu Flour + 200 gr
- 3 chicken eggs
- 4 tb yougurt
- 3 tablespoons of vegetable oil
- 1 yeast block
- 400 ml of warm milk
- 1 tablespoon of liquid margarine
- 1 pcs egg yolks, shake well
- 1 tablespoon of salt
- 2 tablespoons of sugar
How To Make:
-In the container mix warm milk with 2 tablespoons of sugar and yeast, mix well and let stand for a while as the yeast expands.
-Insert trigu flour in a container and make a hole in the middle.
-Shake the eggs and mix 4 tablespoons of yougurt and 3 tablespoons of vegetable oil, salt, and yeast mixture, mix well and put in the trigu flour hole to stand, stir well.
-Then move the dough in the workbench which has been sprinkled with trigu flour and knead the mixture until it's not sticky in the hand and round it.
-Side in a container and store in a warm room - / + 1 hour until the dough expands to double.
-Then sprinkle the tofu flour on the workbench and pour the pogaca mixture, and roll it with the help of rollpin (the grind is not too thick and not too thin).
- with the help of a glass, print a small round of dough and arrange until smooth, on a baking sheet that has been coated with margarine.
-and don't forget to spread the printed dough with liquid margarine.
- Let it sit for 1 hour in a warm room until it expands to 2x as shown below
