Snail baking makes life easier for many bakers in many ways. It is not as complicated as the preparation of some types of pies and rolls. At the same time, snail dough almost always turns out puffy and flavorful.
Cook snail
dough
can be made with many fillings. One of the most popular is cream filling.
The fashion for snail-shaped pastries came from France, where bakers experimented with dough for a long time. Their task was to make an original presentation of a simple bun.
Let’s prepare this original pastry at home.
Ingredients for snails with meat:
- Water – 250 ml;
- Milk – 250 ml;
- Salt – tsp;
- Flour – 800 g;
- Leavening agent – tsp;
- Onion – 3 pcs;
- Meat – 400 g;
- Butter – 150 g.
Preparation of snail with meat:
In a bowl with warm water and milk pour salt, stir. In several steps sift flour and baking powder into the milk liquid, knead the dough.
Divide the dough into 4 equal parts, form lumps
.
Put the rolls in cellophane and leave them for 10 minutes.
Cut onions into thin feathers, cut meat into small pieces.
Combine meat and onion, salt and pepper to taste, knead. Roll each piece of dough with a rolling pin into a thin layer. Do not forget to sprinkle the surface of the dough and the table with flour.
Melt butter, smear the surface of all layers with butter. Spread the filling on top of the dough, roll up the layers into rolls.
Form the rolls into snails, place them on a baking tray lined with parchment. Cover the snails with food foil and wait for 20 minutes.
Press the snails slightly with a rolling pin to make them flatter.
Brush the snails with a mixture of egg yolk and milk. Bake the snails at 180 degrees for 40 minutes.
As a result, we have a simple meat dish from the dough. This snail will be able to replace the usual pies.
