During the flame cooking of Sajtos custard, there is always a spoon that is mysteriously tasted again and again. The amount of garlic is a matter of taste. The opinion of the environment is usually only asked later. There is no scientific explanation, just a strikingly clean leg at the end of dinner.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Stir in the yeast, then knead a soft, elastic dough. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Cover and let rise until doubled, then divide into eight parts with oiled hands. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Pull it thin so that the edge is slightly thicker. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Fry both sides in hot oil until golden, then season immediately. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Shape with oily hands, not with flour: extra flour in oil only produces black confetti.
- Gradually adjust the consistency of the dough with a little liquid, flour or cooking water; don't change too much at once.
- Check the texture immediately after cooking or baking, because the hot dough softens even more while resting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.