What is a saika? Saika has long been called a small sweet oblong-oval-shaped loaf of wheat flour.
The name and recipe for this loaf came from the Baltic states (translated from Estonian saia - white bread). There is even a belief that Nizhny Novgorod merchants, back in the XVII - XVIII centuries, visiting the Baltic region on commercial matters, borrowed his recipe, which later spread throughout Russia.
From the earliest times, saiga was baked in large quantities in ovens, counting on a large family. Then it became a traditional bakery for sale.
Popularity
Saiki received widespread distribution during the period of Soviet trade. By this time, the shape of the saiki changed - they began to bake both round and in the form of bricks consisting of lobes.
But, regardless of the shape, the cakes 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 saika is.
For the preparation, pastry made from white flour was used, sometimes raisins were added.
Recipe
The saiki bread recipe 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 sachet of dry yeast or 50 g of raw;
- 150 g baking margarine;
- 2 eggs;
- 1/2 cup sugar;
- 1 tsp salt (no slide).
Prepare the dough:
- In a glass of warm milk, dissolve the yeast with 1 tbsp. a spoonful of sugar.
- Pour half the flour into a deep bowl, pour in the remaining milk and mix.
- Add the yeast (by this time they should turn into foam).
- Stir and let the dough come up two times.
Knead the muffin for the dough as follows. Rub eggs with sugar and salt in a bowl, you can add a little vanillin. Melt margarine, cool and pour into the egg mass. Mix everything and combine with dough. While stirring, add flour in small portions and knead for at least 20 minutes.
Put the dough in a bowl under the film. When the volume of the dough doubles, knock it out slightly, releasing carbon dioxide, and leave it to "go" again.
Bakery products
Divide the dough into koloboks, and each kolobok form into oval slices in a circular motion. The dough should become layered. On a baking sheet, oiled or covered with parchment paper, lay the cages tightly against each other, but so that they do not cling.
Leave it on for 15-20 minutes for the “approach” and put the baking sheets in the oven (temperature 180 degrees) until they increase in volume and get a light brown crust.