GOGAL: the best Azerbaijani pastries. Salty and sweet from the same dough.
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- Опубликовано: 7 сен 2024
- #gogal #shorgogal #qogal #şorqogal #shureyar
Cooking crispy and fragrant Azerbaijani pastry GOGAL! We share one of the simplest types of test that even a beginner can handle.
In the video, the proportions for 3 kg of flour - the output turned out to be 70 pcs.
For 1 kg of flour, 20 pcs.
Ingredients for 1 kg:
Flour 1 kg
Salt 1 tsp
Yeast 1 tsp
egg white 2 pcs
Warm water 400 ml +/- how much flour will take
For the sweet topping:
Ground walnuts 300 g
Sugar 200 g
Vanillin 1 tsp
For salty filling:
Razyan 2 tbsp.
Black pepper 1/2 tsp
Salt 1 tsp
Turmeric pinch
Melted butter 250 g
Cumin and sesame seeds for sprinkling
Yolk + 1 tbsp. milk for brushing
1. The first step is to knead the dough: add salt, yeast, egg whites to the flour, pour in warm water. Knead for at least 15 minutes. Then leave to rise for about 1-1.5 hours.
2. Cooking the fillings. For a sweet filling, mix ground walnuts with sugar and vanilla. For salty razyanu with black pepper, salt and turmeric.
3. Divide the risen dough into equal parts. Cover them with a towel. We roll each part into the thinnest layer. We fix on the working surface, dusting the middle with flour, and lubricating the edges with oil.
4. Lubricate each layer with an even layer of melted butter. Cover with the next layer and so do 8 layers.
5. We twist into a tourniquet, cut into portioned pieces. We fill each with a sweet filling (2 tablespoons), fixing the bottom.
6. For salted GOGAL, we do the same, grease each layer with oil. And for every 2nd layer we distribute the salty filling. Also 8 layers, twist into a bundle and just cut.
7. Lubricate the finished GOGALS with yolk, sprinkle with sesame seeds (sweet) and cumin (salty) and send to bake in the oven at 220 ° C for 30 minutes until golden brown. Very crispy and fragrant GOGALS are ready!
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