Milkman

Preparation steps

• First prepare the filling, grass carp, for the salted carnation. Mix the ingredients, I add sour water, because my crusts are a little thicker, otherwise there is no such thing in the recipe.
• Now cover the oiled, round tray with the crust so that the edges hang over the tray. Depends on what your crusts are, you may need more of them to cover the pan, I use no.28. If they are very thin, put two. Sprinkle with oil.
• Now put a third of the filling in one crust, roll it up, put it on the end of the tray and crumple the crust a little. Make two more such crusts with the filling, let it frame the whole tray, of course over that transferred crust. to make, but it's faster like this. You will have crusts left, you can use them, put them in the middle, once the twisted crusts were baked a little and put in the middle. I have another way, I use these crusts for something else, and I put homemade , toasted crusts, noodles broken, to have a homey taste.
• Now close the crust well, make a wreath of that crust over the baking sheet. Put the broken soup in the middle. That crust underneath is good for eggs when they are baked, so that they don't burn at the ends ...
• Mix the ingredients for the sweet part and pour over the noodles. If it goes on the krashnik, it doesn't matter, but pour it slowly. Coat the krashnik with oil, a little acidic water. Bake at 200 degrees, about 40 minutes, check from below, the eggs to be well baked.
• That sweet-salty taste is characteristic for us, and this cake can be freely carried with delicious French pastries, when people try it, they are delighted.
• I like when it is well baked on the bottom, but not on top, because that was the old-fashioned recipe, golden in the middle, sweet and juicy, with a crunchy salty part around it.
• Bon appetit!