Kurnik is a hearty pie with chicken, which can be served not only for tea. Such pastries can be a full dinner or a good snack. There are an incredible amount of chicken recipes, but the result largely depends on the test..
Here are a variety of options. How and from what to knead the dough for a chicken coop?
Chicken dough - general principles of preparation
It is customary to knead the dough for the chicken on white wheat flour. The higher its quality, the better the result. Sieve the dough before use. The procedure will get rid of accidental litter, lumps, flour will be easier to combine with the liquid. If the dough is yeast, then it will require ripening in a warm place. All other types can be used after kneading. Puff pastry also takes a lot of time, but it can be used immediately after the final rolling.
What knead the dough for the chicken is:
• milk, water, kefir and other liquids;
• oil, margarine, fat;
• eggs.
If the dough is not yeast, then a baking powder can be added to it. It is often replaced with ordinary baking soda. You can extinguish with acid or kefir, if it goes according to the recipe. Kunniks with different fillings are formed from the finished dough.
Milk chicken yeast dough
Recipe for a simple yeast dough for chicken coops on whole milk. Dry fast-acting yeast is used for it; you need one small bag. Vegetable oil can be replaced with melted butter.
Ingredients
• a glass of milk;
• 10 g of yeast;
• 15 g of sugar;
• 2 eggs;
• 500 g flour;
• two tablespoons of oil;
• 1 tsp salt.
Cooking method
1. Heat the milk. For kneading yeast dough, liquid is always used a little warmer than body temperature.
2. Add sugar and yeast, stir, pour 5-6 tablespoons of flour. Leave for 15 minutes.
3. We introduce a teaspoon without a hill of salt, stir, add flour and pour in the oil. Knead everything together first with a spoon, then with your hands. Sprinkle the flour until we get a thick, soft and not sticky dough.
4. Put it in the heat. Be sure to cover with a towel, the fabric should allow air to pass through, but protect the crust from drying out.
5. After one and a half hours the dough rises, you need to lower it. Then let stand a little longer, rise, and you can proceed to the formation of the henhouse.
Chicken puff pastry
Puff pastry is easy to buy in the store, it is inexpensive, but can not be compared with the home analogue. The cheapness of the product is explained by the composition, there is nothing supernatural in it, the products are the most primitive, cheap and few.
Ingredients
• 200 ml of water;
• 0.3 kg of margarine;
• four tbsp. flour;
• 0.5 tablespoons of vinegar;
• salt;
• a pair of eggs.
Cooking method
1. Puff pastry loves the cold. Therefore, nothing needs to be heated and melted for him. On the contrary, we cool the water. It is advisable to use ice-cold liquid for kneading.
2. Pour vinegar into the water, add salt, stir. Beat eggs separately with a fork.
3. Sift three cups of flour on the table, make a depression, add eggs and water, knead the dough. If necessary, add a little more flour, look at the consistency. Making a cool dough. Let lie for a quarter of an hour to swell gluten.
4. Margarine cut into plates and spread in one layer on a piece of parchment paper. We cover with the second sheet of the same and slightly roll up with a rolling pin. It should make a square with one layer.
5. Roll out the dough with a piece twice as large as a square, that is, a rectangle. Put the margarine, cover with free dough, pinch the edges together, roll the margarine with the dough.
6. Turn the prepared layer 3-4 times, put in the refrigerator for a quarter of an hour, you can in the freezer. We get out, roll out, but not deploying. Fold again 3-4 times. Put in the freezer for 15 minutes.
7. It is possible to roll out and roll up the dough in this way ad infinitum, there will be more layers, but for the chicken coop, two or three times left. In the end, just roll out, form a cake.
Kefir dough for chicken
One of the classic recipes for dough for a kefir or yogurt. Margarine and butter can replace each other. But especially succeeds this dough on lard (melted pork fat). This fat does not contain water, gives a good consistency, allows you to cook a delicious and crumbly cake.
Ingredients
• a pair of eggs;
• half a kilo of flour;
• 0.25 liters of kefir;
• sugar 2 tsp;
• a pinch of soda;
• 110 g of oil;
• 1 tsp salt.
Cooking method
1. Melt the butter and leave for a while, let it cool. If it lay warm, then you can not do this, we will use a softened product.
2. Break the eggs into a bowl of yogurt, pour soda and salt with sugar to them. Shake the mixture thoroughly until smooth, add softened or melted fat.
3. Introduce wheat flour. Knead the dough. When using liquid kefir (or yogurt, another sour-milk product), a little more flour can be consumed.
4. Cover the dough with a napkin, put it in a bag or just leave it on the roofing sheet, covering it with an inverted bowl. Let lie for a quarter of an hour. After that, you can proceed to the formation and subsequent baking of the henhouse.
Dough for a chicken coop on sour cream and margarine (shortbread)
To prepare the dough for this recipe, you need only three ingredients, except for salt. But you can cook without it if the margarine is salty. It is very important to use good sour cream of at least 20% fat.
Ingredients
• 260 g flour;
• 220 g margarine;
• 110 g sour cream.
Cooking method
1. Pour flour into a bowl. It is advisable to sift it. We measure it at the norm, if necessary, at the end you can add a few more spoons.
2. Add sliced or grated margarine, grind everything together.
3. Introduce salt and sour cream. Knead the dough. We bring it to homogeneity, the mass will stick a little to the hands. Put the dough in the refrigerator.
4. After half an hour, the dough will be solid. We take it out of the freezer, divide it into two parts, form a henhouse stuffed with poultry with vegetables.
Chicken dough on margarine
Very often knead the dough for the chicken on margarine. This is one of the cheapest fats, although not very healthy. Margarine is better to take bold. Checking this is simple - you need to press on the product lying in the refrigerator. If he easily misses, then the percentage of fat in it is small.
Ingredients
• 250 g margarine;
• 250 g sour cream;
• 5 tbsp. flour;
• salt;
• 5 g of baking powder.
Cooking method
1. Measure out three and a half cups of flour, put in a bowl. Add a couple of pinch of salt to it. Remember that margarine is also contained in it. Immediately add the baking powder, half of the standard bag is enough. Mix.
2. Put all the margarine at once. Grind together with the flour mixture until smooth. If margarine is small, then you can partially replace the butter. Wine-melted fat (lard) is suitable. If the margarine is frozen, then you can first grate it or just chop together with flour with a knife.
3. As soon as the flour with margarine turns into crumbs, add sour cream to them, knead the dough, and if necessary add more flour into it. The amount depends on the consistency of sour cream. We give the prepared test to lie down for half an hour in the refrigerator. Then we sculpt and bake a chicken from it.
Dough for chicken coop on mayonnaise "Loose"
Mayonnaise contains a lot of fats, there are eggs in the composition, so the sauce is ideal for kneading dough for a chicken. This recipe is without eggs. That is, the dough starts from those products that can easily be found in the refrigerator.
Ingredients
• three tablespoons of oil;
• 400 g flour;
• 2/3 Art. mayonnaise;
• 0.3 tbsp. water;
• salt (approximately 0.5 tsp)
Cooking method
1. Add salt to water, stir. We introduce mayonnaise and continue to interfere. It's okay if it is a little cereal, this is normal for such a sauce.
2. Add the flour and knead. The amount will depend on the density of mayonnaise. We make soft and elastic dough.
3. Let the lump lie in the refrigerator for half an hour. So that it does not dry out, it is better to put in a bag or cover with cling film.
Chicken dough on sour cream with milk
The recipe for tender dough for the preparation of a henhouse with sour cream. Additionally, you need ordinary whole milk, fat content does not matter. This option is with eggs. If they are large, then two things are enough. The amount of flour is indicated as average, it can slightly change up or down.
Ingredients
• 0.6 kg of flour;
• five spoons of sour cream;
• 140 ml of milk;
• three eggs;
• 7 g of soda;
• salt, sugar.
Cooking method
1. If sour cream is sour, then you can not extinguish soda separately, just mix with sour cream and leave it for now.
2. Add a teaspoon to the milk without a tubercle of salt and twice as much granulated sugar. Dissolve and combine with sour cream.
3. Beat eggs with a fork, pour into a bowl with sour cream and milk. Mix everything thoroughly.
4. We begin to introduce flour. If soda has not yet been added, then quench it with vinegar and pour into the dough. Knead it until a plastic mass that does not stick to your hands. But too steep dough is not worth it.
5. You can use immediately. But it’s better to let the test lie down a little, at least a quarter of an hour. You can simply put it on the table or put it in the refrigerator.
Chicken dough yeast on the water
Another test with yeast. In this recipe, ordinary water is used, but if desired, partially mix with milk. The recipe uses ordinary butter. Melt it in advance so as not to use boiling water, you can replace it with margarine.
Ingredients
• 300 ml of water;
• 0.6-0.7 kg of flour (approximate amount);
• 70 g of oil;
• one and a half tablespoons of sugar;
• 1 tsp salts;
• one egg;
• 11 g of yeast.
Cooking method
1. Sand mixed with warm water, pour dry yeast. Leave on for a few minutes to dissolve.
2. Combine the egg with salt, stir and pour into warm water.
3. Add warm butter, stir and start adding flour. Knead soft but not batter. We crumple it to plasticity.
4. Transfer to a large bowl, cover with a towel, leave until a good lift, then release once.
5. We form a kurnik, grease and bake.
Chicken dough - useful tips and tricks
• Any dough will be easier to knead and get high-quality if you use products of the same temperature. Sour cream or fat is never added to the warm liquid from the refrigerator, nor are they trying to pour boiling oil into flour.
• Yeast dough is not subject to storage, it must be used immediately, as soon as the mass comes up and acidifies. But other types of dough (on kefir, sour cream, fats) are perfectly in the refrigerator, some can even be frozen. Therefore, if necessary, knead in advance.
• Chickens are usually cooked with raw toppings, so you don’t need to add a lot of sugar. Otherwise, the crust will quickly burn out, but inside the pie will not bake.
