Susks in a shrouded dough

Description

Warm Maiden May and Sunny, Beast Summer - Picnic Time and Hanging! And in the campaign, we will take a camera with you to arrange a successful photo octo for interesting frames; matches to divide the fire; Blanket to spread on the grass; Ball and rackets to play together, and, of course, snack!

But what to cook to take with you on nature - simple, tasty and comfortable? I propose sausages in a pierced-yeast dough! Prepare them easy, but to eat - convenient. If the kebabs still need to fry, and with sandwiches, the ham can fall into the grass, to the delight of the forest inhabitants, is the sausage or cutlet in the test - just a great version of the picnic snack. Also easier only sausages fried on the fire, but about them the next time!

Ingredients:

• 0.5 kg of layer or powered dough;
• 8 sausages.

Instruction:

You can buy dough in the store, but you can cook yourself. The first option is faster, the second is better in terms of benefit. You can make and just yeast dough, as for the baked pies.

If you have a ready-made dough, defrost it at room temperature. Sucks in the meantime, you can peck a bit - but you can not boil, because in the oven they will be sufficient heat treatment.

Pouring the table with flour or undermining the food film / silicone rug / simply cellophan, in which the dough was wrapped, deploy the dough and cut the strips of about 1.5-2 cm wide, 15-20 cm long.

Every sausage turn on the spiral of such a strip of the dough, a little cleaner.

We declare sausages in the dough on the baking sheet, shining the washed parchment or simply lubricated vegetable oil, and put in the oven preheated to 200 ° C.

We bake until the dough is cutting down, it will become dry, golden. If the top is very rumbling, and the middle is still raw - we reduce the temperature if the sausages remain pale long - add a fire. Be careful not to cut the dough (when I drink yeast buns, it helps a frying pan with water, put on the bottom of the oven, the puff bakes to bake yet). For each oven, the baking mode is selected in advance. In the ovens with the lower heating, it can be obtained so that the bottom of the sausages in the dough is already ruddy, and the top of the pale. Then you can go to the trick - just turn them over :)