Pera
The traditional savory cake of my region, which became famous all over our beautiful country mostly thanks to the event that takes place at the end of August - "What did our ancestors eat" in Vrbovec. So it is called "Vrbovec feathers". rich in taste and groceries and yet so simple, the ones that once upon a time every house had, better to say created by their own work. And that is why it is desirable to get homemade cheese and cream to make this salty cake. in shops..Washed at home, once upon a time always baked in a bread oven, which was not lit every day, so then there was an opportunity to bake it on the grill and heat that was already muted after baking meat and bread.Fragments memories are not enough for me to ever try it. Deftly take the made feather with a "shovel" and put it in the heat of the oven..eh. But after the demolition of the old house, my grandmother baked it in a protuberance. casserole wash pe
Preparation steps
- Knead the leavened dough. Put the fresh yeast in the milk with a spoonful of sugar and let it rise. feel if it is soft enough and not again too crunchy or too hard.If I have to descriptively, I think it should be a little softer than the dough for the leaven.Leave it alone, in a warm place, covered, to rise.
- You can spread the dough with your hands according to the size of the pan, the dough must hang over the edges.
- In a bowl, mix fresh, drained cow's cheese with cream, a little salt, eggs and wheat semolina. It can be put instead of rice semolina, but I prefer semolina. My grandmother did not cook rice beforehand, it was always soft in wet ingredients at the time of baking. Quick-cooking rice and a finished story should be added.
- The stuffing is put on the stretched dough, the edges are folded, it can be done neatly or precisely, but it's not a problem now, even if they are thrown like mine.
- Depends from the pen to the pen, it can be immediately and even coated with a little cream before baking. Someone puts the cream near the end. Grease the pan before placing the dough. And now bake for about 25 minutes at 200 * C. Due to the wet filling, it is important that it is well baked. so these edges are often on the resh border (no worries, this one of mine didn’t burn out).
- If the first time you don't succeed as you imagined, don't give up or get discouraged.
Serving
It is nice both hot and cold. At the end of the meal, who does it, who has dinner ... Good taste!
