2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
What is a polar cod? Saika has long been called a small, rich, oblong-oval-shaped bread made from wheat flour.
The name and recipe of this bread came from the B altic states (translated from Estonian saia - white bread). There is even a belief that Nizhny Novgorod merchants in the 17th - 18th centuries, visiting the B altic region on trade business, borrowed its recipe, which later spread throughout Russia.
Siku has been baked in ovens in large quantities since ancient times, counting on a large family. It then became a traditional bakery product baked for sale.
Popularity
The polar cod was widely spread during the period of Soviet trade. By this time, the shape of the saika had changed - they were baked both round and in the form of bricks, consisting of shares.
But, regardless of the shape, the saiki were baked in whole blocks, breaking them into separate buns - and this is their main distinguishing feature.
Now this name has been forgotten, and the modern generation does not know at all what a polar cod is.
For cooking, we used rich yeast dough from whiteflour, sometimes raisins were added.
Recipe
Saiki bread recipe is very simple. If desired, it can be used at home. To do this, take:
- wheat flour 800 g;
- 1/2 liter of milk;
- 1 sachet dry yeast or 50g raw;
- 150 g baker's margarine;
- 2 eggs;
- 1/2 cup sugar;
- 1 tsp s alt (no slide).
Prepare the dough:
- In a glass of warm milk, dissolve the yeast with 1 tbsp. a spoonful of sugar.
- Pour half the flour into a deep bowl, pour in the remaining milk and mix.
- Add yeast (it should be foamy by now).
- Stir and let the dough rise twice.
Knead the dough for the dough as follows. In a bowl, grind the eggs with sugar and s alt, you can add a little vanilla. Melt the margarine, cool and pour into the egg mass. Mix everything and combine with the dough. While stirring, add flour in small portions and knead for at least 20 minutes.
Put the dough in a bowl under the film. When the dough has doubled in size, lightly beat it up by releasing carbon dioxide and let it rise again.
Baking
Divide the dough into koloboks, and form each kolobok into oval slices in a circular motion. The dough should become multi-layered. On a baking sheet greased with parchment paper or oiled, place the skeins tightly together, but so that they do not press.
Leave for 15-20minutes to "rise" and put the trays in the oven (temperature 180 degrees) until they increase in volume and get a light brown crust.
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