【ジョージア料理 #2】ミルフィーユ状のチーズパン｜ペノワニ・ハチャプリ
This is Penovani Hachapuri, which is a Georgian home cooking.
Also details of cooking depends on homes.
Penovani Hachapuri
Layered Cheese Bread
Prepare some water, add vinegar and salt.
Crack an egg into a bowl, and mix it.
As mix an egg, add bread flour little by little.
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This is the last time. 19 times.
Knead until it becomes soft like earlobes
(Soft like earlobes is a Japanese expression)
Keep the dough in the fridge for 15 mins.
Knead the dough on the board with little flour.
Roll out the dough.
Spread one third amount butter on the dough.
Fold the dough inward.
Make the edges nicely.
Keep the dough in the fridge for 15 mins again.
Prepare some cheese in the meantime.
It would be more Georgian style
as you use a little salty one.
Add an egg to cheese.
Spread the dough which you took out from the fridge, and roll it out.
Put one third amount butter on the dough,
and fold it inward.
Make the edges nicely with pinching.
Keep the dough in the fridge for 15 mins.
Put the rest of butter on the dough from the fridge.
Fold the edges inward, and make the edges nicely.
Keep the dough in the fridge for 2 hours.
Take out the dough from the fridge, and roll it out.
Place the cheese you cut.
Haul in the edge of dough to the centre.
Press the dough’s surface kindly.
Cover the seams.
Turn the dough over, and make it smoother.
Move the dough to the baking tray,
and make the shape nicer.
Make halls on the dough’s surface with a fork.
Spread beaten egg on the dough.
We use a gas oven in this video.
Although it depends on how is your oven,
it will be around 45 mins to 1 hour with 220℃ heat.
(preheating beforehand)
Not ready yet.
Finally finished!
Divine into pieces as you like.
Itadakimas!
Refer to the summery column about ingredients.
See you next time♪
ペノワニ・ハチャプリは、ジョージアのパン「ハチャプリ」のひとつ。
「ペノワニ」とは、何層にも重なったチーズパンという意味です。
パンが主食のジョージアでは、パンの種類も豊富。
このペノワニ・ハチャプリは、誕生日など人が集まるときに焼くのだそうです。
外はパリパリ、中はふんわり。
塩っ気のあるチーズとの絶妙な組み合わせをお楽しみください。
ぜひおうちで作って、海外旅行に行った気分を味わってくださいね。
＜材料 ４～６人前の目安＞
強力粉 約1kg（耳たぶの柔らかさになるまでひと掴みずつ入れます）
※打ち粉
水 200cc
お酢 大さじ1
塩 小さじ1
たまご 3個（生地用1、チーズ用1、つや出し用1）
バター 200g（3回に分けて使用）
チーズ 約2kg
※分量はお好みで。塩味のあるチーズを使うとよりジョージア感が出ます。
尚、本動画ではガスオーブンを使用しています。
電気オーブンを使う場合は所要時間等変わりますので、
焼き目など見ながら作ってください。
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