RU2783407C1 - Method for cooking khachapuri using sweet potato tubers - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: e invention relates to the food industry and public catering. The method for preparing a khachapuri culinary product using sweet potato tubers is characterized by the fact that warm water at a temperature of 25-30 ° C is mixed with sugar and dry yeast, stirred and left in a warm place for 5-7 minutes. Sift wheat flour, yacon flour, salt into a deep cup, add the mixture and knead the dough. Then sunflower oil is added and the dough is kneaded again, then the dough is transferred to a bowl greased with oil, covered with cling film and a towel, left in a warm place for 40-60 minutes. To prepare the filling, sweet potato is baked, after making punctures with a fork in the peel, placed in the oven and baked at a temperature of 180º for 30 minutes, cheese and sweet potato are rubbed on a coarse grater, mixed, milk or cream is added, egg white is added and everything is mixed. Then the dough that has come up, without crushing, is laid out and divided into 2 parts, without destroying the airiness, flour is added, a round cake is formed with a thickness of 5-7 mm, a little stuffing is laid out on the edges, forming a boat, the ends are connected. The oven is heated to 260°C, parchment is spread on a heated baking sheet or sprinkled with flour, the boats are transferred to a baking sheet, the rest of the filling is distributed, the khachapuri is smeared with yolk and baked for 15 minutes until a ruddy top. Then a hole is made in the center and the yolk is placed in it, pieces of butter are added along the edges, namely 2 pieces of 50 g each. In this case, the target product is prepared in the following ratio (servings for 2 pieces): dough: wheat flour - 290 g, flour yacon - 10 g, water - 180 ml, salt, sugar - 0.5 tsp. each, sunflower oil - 1 tbsp.; filling: suluguni cheese - 250 g, sweet potato - 200 g, protein - 1 pc., milk or cream - 50 ml; additionally: yolk - 2 pcs., drain. butter - 2 pieces of 50 g per khachapuri.

EFFECT: invention allows expanding the range of manufactured products, as well as obtaining a finished product that normalizes blood sugar levels and is suitable for diabetics.

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Description

The method relates to the food industry and public catering, and can be used in the preparation of khachapuri using sweet potato tubers.

There is a recipe for making Adjarian Khachapuri https://booksee.org/book/1215880 Georgian cuisine A glass of warm water is poured into the pan, one egg is driven in, salt, sugar and yeast are added. The flour is sifted, poured into a saucepan, and mixed. Knead an even, elastic dough. Cover with a napkin and leave in a warm place for 1 hour. Knead and leave for 30 minutes for the dough to rise again. The cheese is kneaded with a fork, 2 eggs are added, salted to taste. The dough is divided into 5 equal parts, rolled out with a rolling pin into layers, shaped into large ovals. An equal amount of filling is laid out on each oval, leaving the edges free. The edges of the dough are wrapped up to make "boats". The oven heats up to 180 degrees. Khachapuri is transferred to a baking sheet greased with butter and baked in the oven for 20-30 minutes. After removing the baking sheet, 1 egg is poured into the middle of each “boat”, the baking sheet is returned to the oven. Bake until the egg white is done, about 5-7 minutes. Ingredients: 1 cup warm water, 8 eggs, salt, 1 tsp granulated sugar, 1 tsp. dry yeast, 500 g of wheat flour, 600 g of pickled cheese (suluguni, chanakhi), 2 tbsp. butter.

The disadvantage of this method is the lack of a functional ingredient and the impossibility of using the finished product as a treatment and prophylactic.

There is also a Classic Khachapuri recipe https://geogid.net/kuhnya/hachapuri-retsept-klassicheskij.html

The classic khachapuri dough recipe is ideal for moderately soft ruddy and toasted flatbreads.

Ingredients:

Flour - 0.5 kg;

Soda - 10 gr.;

Cheese "Suluguni" - 300 gr.;

Egg - 2 pcs.;

Butter - 40 gr.;

Kefir (yogurt) - 1 cup.

Cooking:

1. Dough. Combine oil with matsoni, mix thoroughly. Enter soda and egg. Gradually add the sifted flour, kneading the dough without allowing the formation of lumps, first with a spoon, then with your hands, until the dough stops sticking to your hands. Then leave it for half an hour.

2. Stuffing. Cheese, preferably "suluguni", grate.

3. Formation of khachapuri. Divide the dough into portions and roll into squares. You can choose the size and shape of the future cheese cake yourself. Some housewives make one large cheese pie, then cut it after baking. Put cheese on the center of each portioned square of dough, connect the corners of the square and pinch at the seams. Turn the cake over and gently roll with a rolling pin.

4. Baking khachapuri. Put the cake on a baking sheet, grease with beaten egg yolk and send to the oven preheated to 200 degrees for 15-20 minutes.

In Adjarian: In Georgia, such a pie is prepared so that the yolk is liquid, and during the meal, the sides are pinched off, dipping into the egg.

Ingredients:

glass of warm water

400 g flour

glass of warm milk

1 tsp salt

1 tsp granulated sugar

1 tsp yeast

2 tbsp vegetable oil

00 g cheese Suluguni

bottom of a raw egg (plus one egg for brushing)

Preparation: Sift the flour into a suitable bowl. In a separate container, mix water with milk, dissolve granulated sugar, salt and dry yeast here. Optionally, you can take 2 glasses of milk only or water only. This is already a matter of taste. Pour the oil into the yeast mixture and mix everything well. Now both components of the dough (dry and liquid) are ready. In the middle of the hill with flour we make a funnel. Slowly add the milk mixture here, kneading it. When everything comes together more or less in the total mass, we begin to knead with our hands, for about 5 minutes, so that it becomes more elastic, plastic and less sticky. Place the dough in a bowl, cover it with plastic wrap and leave in a warm place for about 1 hour. By the time it is infused, three cheese graters, ideally use Suluguni. But you can use any hard or semi-hard cheese. We divide the dough into 2 equal parts. Each of them, in turn, roll out into an oval. This can be done with a rolling pin or stretched with fingertips. We line a baking sheet with parchment and shift the layer here. Part of the grated cheese is distributed on the cake with an elongated ringlet, slightly retreating from all edges and leaving free space in the middle. We tuck the edges, forming round sides so that the cheese is inside the dough. We sharpen the corners, like a boat. Lubricate the sides with the egg mixed until smooth. We fill the pie with cheese and send it to the oven, preheated to 180 degrees, for about half an hour. Now we take out the khachapuri, in the middle of the cheese filling we make a small depression with a spoon and pour in the raw yolk. We return to the oven at the same temperature for another couple of minutes. The yolk should not be completely baked, but remain watery. We take out the finished product and put a small piece of butter on each edge. When the butter has melted, you can serve. The dish can easily replace a whole meal. Even his sides consist not only of dough, but also of viscous cheese. And do not forget to dip the broken piece into the yolk.

Megrelian: The filling in this version of khachapuri is a mixture of two types of cheese, ideally Suluguni and Imeritinsky, and a tablespoon of ghee. You need to take 0.4 kg of cheese, and prepare for the test:

0.450 kg of flour (this amount can be adjusted);

½ tbsp milk;

1 egg;

1 tbsp oils;

0 g yeast;

1 tsp sugar and salt.

Megrelian khachapuri is prepared as follows:

1. Mix the yeast with warm water, when the mixture foams, add non-cold cow's milk and melted butter to it, mix.

2. Separately, sift the flour with salt and sugar, after which we pour the yeast mass and the egg into it. We knead the standard yeast dough, which should be both soft and not sticky to the palms. Covering the bowl with dough with a towel, put in a warm place to rise.

3. Prepare the filling by mixing cheese and butter.

4. Divide the risen dough into three approximately equal parts, divide the filling into 4 parts.

5. Roll out each piece in a circle, sprinkle with flour, put part of the cheese mixture in the center.

6. Raise the edges of the cakes and pinch in the middle.

7. We shift the cake into the pan with the pinch down and knead it with our hands to the appropriate size, the thickness should not be less than 1 cm.

8. In the center of each cake with a finger, make a hole for steam to escape. The top of the cakes can be sprinkled with an excess of the cheese mixture.

9. Bake in a preheated oven for 10 minutes.

The disadvantage of these methods is also the absence of a functional ingredient and the impossibility of using the finished product as a therapeutic and prophylactic

The technical task of the invention is:

- expanding the range of products;

preparation of a product containing a functional ingredient

The proposed method of production allows you to: expand the range of products, allows you to get a product containing a functional ingredient.

For making khachapuri using sweet potato tubers

warm water at a temperature of 25-30 ° C is mixed with sugar and dry yeast, stirred and left in a warm place for 5-7 minutes. Wheat flour, yacon flour, salt are sifted into a deep cup, and the 1st mixture is added.

The dough is kneaded. Sunflower oil is added in two stages and the dough is kneaded again. Lubricate the bowl with oil, transfer the dough there, cover with cling film and a towel. Leave in a warm place for 40-60 minutes. To prepare the filling, sweet potato is baked, punctures are first made with a fork in the peel, placed in the oven and baked at a temperature of 180 ° for 30 minutes, cheese and sweet potato are rubbed on a coarse grater, mixed, milk or cream is added, egg white is added and everything is mixed. The risen dough without crushing, put on the table and divide into 2 parts, without destroying the airiness. Sprinkle flour, forming a round cake 5-7 mm thick. Put the filling on the edges, forming a boat. Connect the ends, preheat the oven to 260 ° C. Spread parchment or sprinkle with flour on a preheated baking sheet. Transfer the boats to a baking sheet. Distribute the rest of the filling. Lubricate khachapuri with yolk. Bake about 15 min. to a ruddy top. When the khachapuri is reddened, make a hole in the center and place the yolk in it. Add a couple of pieces of butter around the edges, namely 2 pieces of 50 g each.

The target product is prepared in the following ratio: proportions for 2 pieces

Dough:

wheat flour - 290 g.

yacon flour - 10 g

water - 180 ml

salt, sugar - 0.5 tsp each

sunflower. oil - 1 tbsp

Filling:

suluguni cheese - 250 g.

sweet potato - 200 g.

protein - 1 pc.

milk (or cream) - 50 ml

Optional: 0

yolk - 2

drain. butter - 2 pieces of 50 g for 1 khachapuri

The technical result is achieved due to the fact that the proposed method uses sweet potato and yacon flour, which contain inulin. The content of inulin in sweet potato is 6.2%. Sweet potato is a product with a low glycemic index. This means that it does not cause an increase in blood sugar, which is dangerous for diabetics. Inulin is characterized as an effective fighter against diabetes. The use of yacon flour also facilitates the introduction of inulin into the product. Yacon flour contains 60-70% inulin. Inulin in collaboration with fiber is able to delay the absorption of glucose from food intake. Due to this, the effect of slowing down the rise in sugar after eating is achieved. Inulin improves carbohydrate and lipid metabolism and normalizes blood sugar levels in diabetic patients. The absorption of readily available carbohydrates and fats slows down, which is also very important for diabetics. The proposed method for the production of Khachapuri using sweet potato tubers makes it possible to expand the range of products, to obtain a product containing a functional ingredient.

Claims (15)

A method for preparing a culinary product khachapuri using sweet potato tubers, characterized in that warm water at a temperature of 25-30 ° C is mixed with sugar and dry yeast, stirred and left in a warm place for 5-7 minutes, wheat flour, yacon flour, salt are sifted into a deep cup, the mixture is added and the dough is kneaded, then sunflower oil is added and knead the dough again, then the dough is transferred to a bowl greased with oil, covered with cling film and a towel, left in a warm place for 40-60 minutes, to prepare the filling, sweet potato is baked, after making punctures with a fork in the peel, placed in the oven and baked at a temperature of 180º for 30 minutes, grate cheese and sweet potato on a coarse grater, mix, add milk or cream, add egg white and mix everything, then spread the dough without crushing and divide into 2 parts, without destroying the airiness, add flour, form a round cake with a thickness of 5 -7mm, spread a little filling on the edges, forming a boat, connect the ends, heat the oven to 260 ° C, spread parchment or sprinkle with flour on a heated baking sheet, transfer boats on a baking sheet, distribute the rest of the filling, grease the khachapuri with yolk and bake for 15 minutes until a ruddy top, then make a hole in the center and put the yolk in it, add pieces of butter along the edges, namely 2 pieces of 50 g each, while the target product is cooked with the following ratio: (proportions for 2 pieces) Dough: wheat flour - 290 g yacon flour -10 g water - 180 ml salt, sugar - 0.5 tsp each. sunflower oil - 1 tbsp. l. Filling: suluguni cheese - 250 g sweet potato - 200 g protein - 1 pc. milk or cream - 50 ml Additionally: yolk - 2 drain. butter - 2 pieces - 50 g per khachapuri