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.
- 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
