How to cook semolina strudel stuffed with beet - Read useful advice

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You will need
  • -4 things. Beet
  • Article 0.5. semolina
  • -1 St. low-fat sour cream
  • Article 0.5. flour
  • -2 eggs
  • -0.5 H. L. baking powder
  • -1 St. sugar (0.5 v. - to stuffing, Article 0.5. - in the dough)
  • 0.5 cans of condensed milk
  • -orehi.
To prepare the stuffing for the roll, you need to boil the beets. Wash beets, cut the tails, to shift into a saucepan and cover with water, add a little salt. Put the pan with the vegetables on the fire and boil after boiling for 1.5 hours. After cooking, drain the water and pour the beets very cold water. Peel and grate on a fine grater beets. Also, beets can be ground using.
As soon as you put the beets cook, pour the semolina cream, leave for 30 minutes to swell.
And now continue cooking mannogo dough roll. Whisk the eggs well with sugar, without stopping whisking gradually add flour mixed with baking powder.
Connect with swollen dough semolina, all stir well. The dough is ready to roll.
Heat the oven to 180 degrees and grease a baking sheet with vegetable oil, pour it on the dough and place in oven for 15-20 minutes. The dough should redden, check the readiness of the match. It should come out of the dough is dry and clean.
While the dough is baked, make a stuffing for beet roll. Mix the grated beets or whipped with sugar and condensed milk, whisk. Peel and chop the nuts, add the filling, stir.
In the finished dough lay beet stuffing, flatten, twist the dough into a roll with stuffing and leave in a warm place for 30 minutes, the dough soaked.
Ready sweet roll with beetroot filling sprinkle with nuts, cut into pieces and serve.
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