Saika is a bakery product traditionally made in Russia and Ukraine . Usually, the saiga have an oblong-oval shape. There are several options for making sausages, including raisins .
| Sayka | |
| Country of origin | |
|---|---|
| Made of | and |
History
According to the most common version, the recipe for making sausages appeared in Russia in the late XVII - early XVIII centuries from the Novgorod merchants who took it from the inhabitants of the Baltic . This also confirms that sai means “white bread” in modern Estonian .
The earliest mention in the literature about saigas is in the Dictionary of Candidates, Minions, Distillators ... published by Vasily Levshin at the end of the 18th century , which states:
Bread rolls in size require a quarter of an hour or more to bake. If there is a lot of rolls, you can plant a second one after removing the first one. Usually for the second time they plant small rolls and cakes , because for them the oven is hot for the first time.
In 1848, saiga was mentioned in the work of the ethnographer Alexander Tereshchenko, “The Life of the Russian People”:
Cereals and wheat bread were nothing but cod. They are hitherto famous, and the best of them can be had in Moscow on Red Square, not far from the Tsar’s pulpit, at the baker Rumyantsov, who sells them here, and they are known as Rumyantsev’s cages ...
Starting from the Soviet period , saiki were made in “blocks” of 4-6 buns in each, which were broken when sold individually.
See also
- Valenets
Links
- Pavel and Olga Syutkin . "There are so many hunters to the crust of bread ..."