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Người mới
French
Classic French Omelette
Nguồn: Đầu bếp
10 phút1300 kcal
ChayKhông glutenÍt tinh bột+1
Lángos
A plate-sized round of yeasted dough stretched thin and deep-fried, rubbed with raw garlic and buried under sour cream and grated cheese — market food, eaten standing up.
Nguồn
Công thức của Hungarian home kitchens · 🏺 Truyền thống · Onions cooked slow in fat, a heavy spoon of paprika off the heat, and sour cream stirred in at the end — the same three moves under most of the country's cooking.
Hungarian · market snack — An ownerless traditional dish, so no cook is credited. The cited article confirms the deep-fried flatbread form, the origin as something baked at the mouth of the oven, and the standard garlic, sour cream and cheese topping. Quantities and method are this book's own.
Watch it being made · 3 videos
⏱ 120 phút🍽 4 khẩu phần🔥 560 kcal🇭🇺 Hungary
ChayKhông hạt
Các bước
Stir the yeast and sugar into the warm milk and leave 10 minutes until foaming.
Mix in the flour, mashed potato and salt and knead 8 minutes to a soft, slightly sticky dough.
Cover and leave in a warm place for 1 hour until doubled. Do not knock it back hard afterwards.
Divide into 4. Working with oiled hands, stretch each piece into a 20 cm round, thinner in the middle than at the edge.
💡 Stretch with your hands, never a rolling pin. A pin presses out the air and you get a flatbread instead of a lángos.
Heat the oil to 175°C and slide one in. It will puff. Fry 90 seconds a side until deep gold, holding it under with a spoon if it floats high.
Drain 20 seconds, rub the hot surface with garlic paste, then load with sour cream and cheese. Eat immediately.
💡 Mẹo
- The garlic goes on while it is too hot to hold. That is when it grips the surface instead of sliding off.
- Lángos has a shelf life of about four minutes. Fry them one at a time and hand them over as they come.
- The name comes from láng, flame — it was originally baked in the mouth of a bread oven, not fried.
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