Млечна баница
Directions
- 1Sift the flour into a bowl.
- 2Add the water.
- 3Mix with a wooden spoon.
- 4Knead the dough by hand.
- 5Add oil.
- 6Add salt.
- 7Knead the dough on the table.
- 8Form the dough into a ball and wrap it in plastic wrap.
- 9Divide the dough into smaller balls.
- 10Shape the dough.
- 11Add oil.
- 12Roll out the dough with a rolling pin.
- 13Stretch the dough by hand.
- 14Add to a baking dish.
- 15Crack the eggs into a bowl.
- 16Add milk to a saucepan.
- 17Add sugar.
- 18Mix with a whisk.
- 19Add the milk mixture to the egg mixture and stir with a whisk.
- 20Pour the cream over the dough and bake.
- 21Remove the banitza from the oven.
- 22Cut a piece of banitza.
Ingredients
- 500 г брашно (за баница)
- 300 г вода
- 20 г олио
- 5 г сол
- 800 г прясно мляко Лактима Балкан
- 200 г захар
- 400 г яйца
- ванилия
- сол
Equipment
bowlsievewooden spoonplastic wraprolling pinkitchen clothbaking dishsauce panstovewhiskknife
Tips
- For the crust: Mix the water and flour for the crust until the flour absorbs the water.
- Do not knead for now.
- Cover with foil and let rest for 30-60 min.
- Add the oil and salt and knead a smooth dough (10-20 min).
- You can shape the dough into a ball, pulling with the kotreta so that the dough rubs on the countertop.
- If a completely smooth surface is obtained, the dough is ready.
- Leave to rest for 30 min.
- Divide into small balls, which should also be shaped with the kotreta.
- Grease with oil and leave to rest for 10-20 min.
- Roll out with a rolling pin into flat sheets, grease with oil and leave to rest again for 15-30 min.
- These constant breaks allow the gluten to rest and accordingly the dough will not resist so much to pulling and rolling.
- Put a large cloth or sheet on the countertop.
- Take off watches, jewelry, manicure.
- Grease your hands with oil and grab a crust with the back of your palms.
- You can first pull it apart in the air with the back of your palms, then you slap it on the towel and start pulling the edges all around with your fingers at small intervals.
- Cut or tear off the thicker edges.
- Grease the crust with oil and fold it so that it fits on the pan.
- Bake at 200°C for 40-60 min.
- For the cream: Dissolve the sugar for the cream in the milk and mix the milk mixture with the beaten eggs while stirring constantly.
- Season with salt and vanilla.
- Prick the baked crusts with a knife to absorb the cream and pour over the cream.
- Bake at 150°C for 1 hour.
- Cool and serve.
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