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Sour milk yeast dough for pies

5900

Kitchen Russian

Calorie content 135.9 kcal

Portions 1 port.

Cooking time 75 minutes

Proteins * 6.2 gr.

Fats * 3.7 gr.

Carbohydrates* 18 gr.

Content

According to this recipe, you can knead a good dough for pies with any filling from sour milk. With sour milk, the dough always rises. The pies are tender and do not stale the next day. Such dough is well stored in the freezer.

Ingredients

Wheat flour 3.5 Art. Sour milk 1 tbsp. Egg 1 PC. Dry yeast 1 tsp Salt 1 tsp

Cooking process

Heat sour milk to 37 ° C and pour into a separate bowl. Add the required amount of sugar and dry yeast to it, stir and leave for 10 minutes.

During this time, the yeast is activated, begins to work and a frothy cap forms on the surface of the milk.

Sift the required amount of wheat flour into a bowl for kneading the dough. Sprinkle with salt and stir with a spoon.

Break a chicken egg into flour.

Then pour the yeast mass into the flour.

Use a fork or whisk to knead the dough until it takes up all the flour.

Then transfer the dough to a floured board and knead it well with your hands. Transfer the dough back to the dish and place it in a warm and draft-free place for 1 hour.