At the first bite of the Vajas pócása, the company suddenly falls silent — this is the best compliment for the chef. Leafy, fragrant, dangerous to hold. The bottom of the bowl usually appears sooner than planned. After a few seconds, all that remains is the debate over who gets the last portion.
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.
- Knead the ingredients into a soft dough, then refrigerate for 30 minutes. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
- Stretch, fold in thirds, turn and repeat three times with rests. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
- Roll out to a thickness of 2 cm, grate, tear and brush with egg. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Bake at 200 °C into golden scones. 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
- Refrigerate the dough between foldings; the cold butter will make the nice layers.
- 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.