How to make borscht bread

Eating out often is neither healthy nor economical, but we don’t have time to cook. A dish like borscht can solve this problem. This dish is simple to prepare, delicious, healthy, and takes only a short time to prepare. It can be prepared immediately while you are waiting in line for your meal.

1. Prepare the materials according to the recipe

2. Mix all materials except the surface coating. Be sure to use cool water, as the temperature of your hands will affect the dough.

3. Knead into a smooth dough

4. If you feel the dough is too dry and difficult to knead, and the sugar has a strong granular feel, please dip the dough in a small amount of water until it becomes a soft and smooth dough.

5. Now place the freshly kneaded dough on a kneading board or silicone mat and knead it manually.

6. Place the dough under your palm, close to your wrist.

7. Then push and rub forward, using the weight of your body instead of the strength of your hands. That is, apply the strength of your body to your wrists and push forward.

8. Every time you push it to the end, it is in a horizontal shape

9. Place the dough lengthwise under your wrist each time.

10. Repeat this step until a thin film can be formed by gently pulling the dough apart.

11. It is best to form a thin film that will show regular round holes when cracked. Using the above method, it can be completed in 30 minutes.

12. The kneaded dough is very fine.

13. Place a plate filled with hot water on the bottom layer of the oven, place the dough in a non-metal container, and place it on the middle layer for fermentation.

14. Pay attention and observe. It will ferment to 2-2.5 times its size, which takes about 1 hour or longer. It is not recommended to have too high a temperature for the first fermentation, so it will take a little longer. Take out the dough, dip your finger in flour and poke it into the dough. If it does not shrink or sink, it is fermented.

15. Take out the dough and deflate it.

16. Divide into 4 equal parts, roll into a ball and let it sit for 15 minutes.

17. Roll the dough into a sheet that is wide at the top and narrow at the bottom.

18. Roll up the dough from top to bottom. When rolling, make sure to tighten the two sides towards the middle. It is best if the middle is bulging, with pointed ends like olives. Mine is not perfect.

19. Prepare the rest of the dough in the same way and let it ferment again until it doubles in size, which takes about 40 minutes. It is best to change the water in the middle.

20. After fermentation, the surface is decorated and shaped. Preheat the oven to 200 degrees for 10 minutes. Use a knife to cut a deep slit in the bread longitudinally, one centimeter deep and 3-5 cm long. Squeeze the softened butter into the gap, brush the surface of the dough with egg liquid, and sift a thick layer of powdered sugar on it. It can be put into the oven for baking.

21. Before entering the oven

22. Bake in the oven at 200 degrees for 15 minutes and observe the color change. It is ready when it turns golden yellow, but it can also be baked a little older. Does not affect the taste. If the color becomes too dark ahead of time, you need to lower the temperature or change the position of the baking tray, moving it down one notch. If the color becomes too light towards the end of time, you can increase the temperature and time appropriately.

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Borscht is an easy dish to make. People who work overtime for a long time and have no time to cook can try making this dish. It only requires simple steaming and adding seasonings that suit your taste before serving.