Saika- This is a type of bakery product that has been baked in Ukraine and Russia for a long time. This bun is characterized by an oblong-oval shape and low weight (one hundred to two hundred grams).
Saiki appeared in Rus' at the end of the seventeenth or beginning of the eighteenth century. According to the most popular version, their recipe was brought from the Baltic states by Novgorod merchants, adopting it from the local residents. This hypothesis is very similar to the truth, since even now in the Estonian language there is a word “sai”, which translates as “ White bread».
First mention of sais in Russian literature discovered in a dictionary published at the end of the eighteenth century by Vasily Levshin.
Interestingly, in ancient Russian cuisine there was a type of wheat Arctic dogs called "valenets". This loaf of bread was baked on a hearth made of sour dough. It was not moistened on top, but sprinkled with flour (in other words, it was rolled in flour, which is reflected in the name). He had round shape and differed from the usual cod by a small rounded elevation in the middle of the upper crust.
It should be said that the dough for saikas is usually of a steep kneading type. There is even the concept of “sack dough”.
Depending on the characteristics of the recipe, rolls of this type are usually divided into:
- Arctic cods are simple;
- Mustard Saiki (with the addition of mustard oil);
- Saiki with raisins.
Homemade recipe for simple cods
Required:
- 10g yeast,
- 2 tbsp wheat flour,
- 0.5 tbsp milk,
- 2 tbsp margarine,
- 1 tbsp granulated sugar,
- 1/4 tsp salt,
- 1 egg,
- a little vegetable oil.
Preparation:
- Pour milk into a saucepan or large bowl and dissolve the yeast in it.
- Add salt there, granulated sugar, egg, wheat flour (sifted) and knead a not too stiff dough.
- At the end of this process, heated margarine is added to it.
- Prepared for saek The dough must be placed in a warm place (for fermentation), and when it has risen, roll it into a roller and cut into small pieces.
- A round ball is formed from each piece, which must then be rolled out into a “finger” shape with slightly pointed ends, ten to twelve centimeters long.
- Then the “fingers” should be dipped in heated vegetable oil and placed close to each other on a baking sheet. Leave for sixty minutes.
- After Arctic dogs are suitable, they should be baked for twenty minutes at a temperature of two hundred twenty to two hundred fifty degrees.
Oblong soft rolls with a fluffy crumb and a thin crust. Even store-bought ones have surprisingly cozy and home view- maybe because they are baked side by side, sticking together tightly during baking, like grandma's pies. Hearth cakes weigh 200 g each. You can bake molded cakes, 3 pieces in a mold, with a total weight of 600 g. GOST provides several options for cakes, each good in its own way: from 1st, 2nd or highest grade flour, with margarine or mustard oil, with or without raisins. Here are recipes for the straight dough method. You can convert it to sponge yourself.
For 4 pieces mustard cod
280 g water
40 g mustard oil
30 g sugar
b d salt
5 g fresh yeast
Stir yeast and sugar in water. Pour into bowl with flour. Knead the rough dough, cover the bowl with cling film and leave to stand for 30 minutes. Place the dough on the work surface, add salt and knead into a soft, elastic, non-sticky dough (20-25 minutes). Add water if necessary. Place the dough in a clean, greased bowl. vegetable oil, cover the bowl with film and leave to ferment for 1-1.5 hours at 30 ° C until doubled, kneading half an hour after the start of fermentation.
Forming and proofing
Divide the fermented dough into 4 equal parts. Roll out pieces of dough and leave to rest for 8-10 minutes, covered with a towel. Form into oblong buns - either roll up like loaves or pull up in a circle like round bread, which you then form into an oval with your palms. Do not mold too tightly, let the crumb be airy. Place the proofing pieces on baking parchment, seam side down. Place the cods at a short distance from each other so that when proofing they touch their sides and grow upward, not outward. During baking, characteristic slips (pressures) form on the sides of the buns. Cover the pieces with a plastic bag or towel. Proof for 40-60 minutes at 30°C, until the volume doubles. Before placing in the oven, spray the cods with warm water from a spray bottle or gently moisten them with water using a baking brush.
Bakery
On the hearth, at 240 °C for 10-15 minutes with steam, then at 200 °C without steam until ready, 25-30 minutes in total. Cool the buns on a wire rack.
Saiki made from 1st grade flour (for 4 pieces):
500 g wheat flour 1st grade
290 g water
25 g sugar
7 g salt
5 g fresh yeast
Saiki made from 2nd grade flour (for 4 pieces):
500 g 2nd grade wheat flour
300 g water
15 g sugar, 7 g salt
5 g fresh yeast
Saiki made from premium flour with raisins (for 4 pieces):
500 g 1st grade wheat flour
290 g water
30 g sugar
13 g margarine 82% fat
b d salt
7 g fresh yeast
60 g raisins
If you want to bake three saiki, either on a baking tray or in a pan, multiply the amount of each ingredient by a factor of 0.75. For molded cakes, the total baking time will increase to 35-45 minutes.
Bon appetit!
Quote: “SAIKA, SAIKA. a bun, a wheat bread of the finest kneading; Say dough is hard, heavily beaten, and the dough is liquid, so there are almost no good says now, it is unprofitable to bake them.” Dahl's Explanatory Dictionary. Remember the bakeries of the 70s? Sliced loaves, city rolls, all kinds buns and buns and sakes, lying in trays like baked barrels. “I need three sakes,” and the saleswoman broke off exactly three, without separating them separately.
How tasty, fragrant, and warm they were. And there was no need for butter or tea. And if one of the cods made it home, then a glass of cold milk and a cod cut in half, spread with butter and jam replaced dinner.
Ingredients
- For 8 saks:
- 500 ml water
- 900 g flour
- 1 packet (7 g) dry yeast or 50 g live
- 2 tbsp. Sahara
- a pinch of salt
- 50 g butter
Preparation:
Dissolve the yeast in warm water, adding 2 tbsp. sugar and half the flour. Mix thoroughly and leave for 10-15 minutes, let them come to life.
Well, the dough has bubbled and come to life, add the rest of the flour to it, a generous pinch of salt, soft butter cut into pieces and start kneading. The process is lengthy, especially if you do it by hand, even my old machine got tired after 10 minutes and began to strained to call for help. The dough should easily come away from the walls of the bowl, be quite stiff and not stick to your hands.
After kneading the dough in the machine, you still need to knead it for about 5 minutes and throw it as hard as you can on the table, beat it well.
Place the smooth, elastic, completely non-sticky dough in a spacious pan or bowl, lightly greased with vegetable oil, cover with a kitchen towel and place in a warm, draft-free place. And leave it alone for about an hour.
Then knead and let rise again for about another hour.
Divide the dough into small balls of approximately 180-200 g.
Then form oblong bars with rounded ends. Lightly grease the bars with vegetable oil and place on a baking sheet with baking paper at a distance of approximately 1-1.5 cm from each other, so that after proofing they stick together in barrels, leave to proof for 15-20 minutes.
I do this. I put the buns in a cold oven and turn them on at 50°C first. I put a saucepan with water on the bottom and they rise in a warm place for about 15 minutes.
Then I increase the temperature to 180°C and bake until done.
Bake the sakes for about 20-25 minutes until they are browned, before removing the sakes, sprinkle with water, close the oven for a couple of minutes, let the water evaporate and you can remove the finished buns.
Remove the cod in a whole layer and cool on a wire rack.
Cooled cods are easily separated at the junction.
The structure of the cods is finely porous. The crust of the buns is soft and pliable.
Help yourself, I invite you to the table.
You can make this kind of bag with tea, coffee, milk, butter, jam, or with borscht and garlic.
Bon appetit!
Nutritional value and chemical composition of polar cod.
Saika is baked from first or second grade flour. The product contains vitamins and minerals, necessary for the human body. The vitamins contain vitamins B1, B2, B5, B6, B12, E, PP, N. Chemical composition includes:
- calcium, potassium, magnesium, zinc, selenium, copper;
- manganese, iron, chlorine, sulfur, iodine, chromium, fluorine, molybdenum;
- boron, vanadium, cobalt, sodium, phosphorus.
100g of cod contains:
- Proteins – 7.9.
- Fats – 9.4.
- Carbohydrates – 55.5.
- Kcal – 339.
Saika is a high-calorie food product, so those who control their weight or are overweight should consume a limited amount of this bakery product. People with diabetes mellitus and gastrointestinal problems should eat this product on the recommendation of a doctor.
Cooking cod fish at home
Housewives who are familiar with yeast baking don’t have to worry about preparing cod at home, but those who have never cooked yeast dough, you should try, because there are no difficulties here, you just need to have the desire and everything will certainly work out.
Ingredients:
- 100g water.
- 200g first grade flour.
- 10g pressed yeast.
- 1.5 g salt.
- 5g sugar.
- 20g margarine.
- 15g vegetable oil.
Preparation:
- Dissolve the yeast in warm water and let it sit for 20 minutes (dough).
- Beat sugar, margarine, salt, vegetable oil, add the dough and knead the dough.
- Form the dough into a ball and place in a bowl, covering with cling film. Leave it until it doubles.
- When the dough has risen, place it on a table greased with vegetable oil, divide into equal parts, which must be formed into bars and placed on a baking sheet greased with oil at a distance of 2.5 cm from each other. Leave the pan for 40 minutes for the fish to rise.
- When the biscuits stick together, bake in the oven at 200º C for 25 minutes. Sprinkle the finished fish cold water and leave, covered with a napkin, for about 15 minutes. After that, put it on a dish, bon appetit!
You can add raisins to the dough, but even without them the saiki are very delicious pastries. They can be consumed in the form of sandwiches, for breakfast, afternoon snack, or for lunch instead of bread. Wonderful hot dogs are prepared with saiki, filling the middle with your favorite filling, wrapping it in foil and heating it in the oven or on a grill outdoors.
It has long been called a small, buttery, oblong-oval-shaped bread made from wheat flour.
The name and recipe for this bread came from the Baltic states (translated from Estonian saia - white bread). There is even a belief that Nizhny Novgorod merchants back in the 17th - 18th centuries, visiting the Baltic region on trade matters, borrowed its recipe, which later spread throughout Russia.
Since ancient times, cod was baked in ovens in large quantities, counting on a large family. It then became a traditional baked product baked for sale.
Popularity
Arctic cod became widespread during the period of Soviet trade. By this time, the shape of the cod had changed - they began to be 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 cod is.
For preparation, we used rich yeast dough made from white flour, sometimes adding raisins.
Recipe
The recipe for saika bread 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 packet of dry yeast or 50 g of raw yeast;
- 150 g baker's margarine;
- 2 eggs;
- 1/2 cup sugar;
- 1 tsp. salt (without a slide).
Prepare the dough:
- In a glass of warm milk, dissolve yeast with 1 tbsp. spoon of sugar.
- Pour half the flour into a deep bowl, pour in the remaining milk and stir.
- Add the yeast (by this time it should have turned into foam).
- Stir and leave the dough to rise twice.
Mix the dough for the dough as follows. In a bowl, mash the eggs with sugar and salt, you can add a little vanilla. Melt the margarine, cool and pour into the egg mixture. Mix everything and combine with the dough. While stirring, add flour in small portions and knead for at least 20 minutes.
Place the dough in a bowl covered with film. When the volume of the dough has doubled, lightly beat it, releasing carbon dioxide, and leave it to “rise” again.
Bakery
Divide the dough into koloboks, and form each kolobok into oval slices using circular movements. The dough should become multi-layered. Place on a greased or lined baking sheet parchment paper, lay out the balls tightly to each other, but so that they do not press together.
Leave for 15-20 minutes to “rise” and place the baking sheets in the oven (temperature 180 degrees) until they have increased in volume and have a light brown crust.
