Biscuits with Pork Cracklings (Tepertős Pogácsa)
1
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Preheat oven to 400 degrees F (205 degrees C).
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2
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In a large bowl, add the two tablespoons dry yeast and whisk together the flour, salt, sugar, milk, sour cream, butter, the farmer’s cheese and white wine.
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3
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Cut in the shortening until the mixture resembles coarse meal and gradually stir in milk.
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4
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On a large floured board, knead the dough several times until nice and elastic and not sticking to the board.
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5
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Place in an oiled bowl, turn over, and cover the bowl with plastic wrap, and place a clean towel on it.
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6
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Cover it with a clean cloth and let it sit for 30 minutes
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7
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Lay the risen dough onto a board sprinkled with flour and, using your hands, knead it and stretch it to be about 1/4" thick.
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8
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Spread the pork crackling evenly onto the surface and tightly roll up the dough from the bottom to the top.
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9
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Let the dough rest for 15 minutes.
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10
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Lay the risen dough onto a board sprinkled with flour and, using your hands, knead it and stretch it to be about 1 in. thick.
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11
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Score the dough with a sharp knife diagonally about 1/4“ a part, and 1/4” dip but careful not to cut through the dough.
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12
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Cut biscuits with a large cutter dipped in flour.
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13
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Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an baking sheet.
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14
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Brush half the amount of the egg wash on it.
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15
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Sprinkle a small amount of caraway seeds on each.
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16
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Let the dough rest in a warm place for 15-20 minutes before placing the pan into the oven.
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17
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Bake for 20 minutes (check after 20 min.) until the tops turn reddish gold.
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18
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These are best served them after they cool down a bit
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19
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To make your own Tepertő/pork cracklings:
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20
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One lb pork belly chunks (You can find this in most Asian food markets)
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21
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Cook pork chunks in a pan in the oven, or in a skillet on the stove, until all fat is rendered out and what is left are small crispy pieces.
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