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Original text of the recipe: “Malaiul is a peasant cake very” en vogue “once in the villages and even in the Moldovan cities. Here’s the preparation.
Sift the mash thoroughly and then sprinkle with water or with boiled sweet milk. You let it cool. On one side prepare a small plamade as for bread. When the mica is cooled, plamadea is added, the necessary salt, kneaded well and allowed to rise.
The baking tray will be greased with butter, then the composition will be kneaded a little, adding a little butter, dill, some spoons of sour cream or chiseleag (sour milk). Place it in the pan and put it in the oven. In order not to spill, it is oiled over with the flour of thin wheat flour.
Serve hot with sour cream; can also eat cold. ”
Source: 1501 dishes, Constantin Bacalbasa, 1935
150 g of malt
2 cups of milk
10 g of fresh yeast
1 teaspoon of sugar
salt
50 g butter
green dill
2 tablespoons sour cream
2 tablespoons flour
a few spoons of water
Brush the hot milk and leave to cool
Put the yeast with warm water and sugar and let it grow a little (begin to breathe)
Mix the yeast composition with the cooled mash, salt and let it dry
After the addition, the maize composition is kneaded with butter (40 g), chopped green dill and 2 tablespoons sour cream
Pour the pan with the remaining butter and mix the wheat composition evenly
Mix the flour with cold water so that we get a white sauce that pours over the pot, covering the entire surface
Put the nuts in the oven and let them bake and brown
Serve hot or cold, with or without sour cream
In the original recipe the exact quantities are not specified, I have chosen the above proportions, but to taste these quantities can vary.
After leavening, the maize composition did not grow much (like bread) but it’s okay, I continued the recipe according to the steps indicated and went out very well.
MALAIUL – an aromatic, sweet and very good snack!
http://www.reteteistorice.ro/2018/07/16/malaiul-anul-1935/ĂLAI
