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Yeast dough on sour cream for pies

3159

Kitchen World

Calorie content 138.1 kcal

Portions 20 port.

Cooking time 180 minutes

Proteins * 4.8 gr.

Fats * 7.8 g

Carbohydrates* 16.7 g

Content

Sour cream is a great ingredient for any dough. Due to the high fat content, it replaces both butter and milk in the dough, and besides, it retains carbon dioxide, thereby improving the fermentation process in yeast dough. Pies on such a dough have an airy and fine-pored texture. The dough is elastic and easy to work with.

Servings: 20

Ingredients

Flour 600 gr. Fast acting yeast 1 tbsp Sour cream 200 ml. Cow's milk 150 ml. Butter 50 gr. Granulated sugar 1.5 tbsp Salt 0.5 tsp Egg 1 PC.

Cooking process

Measure out the right amount of ingredients for kneading the dough and keep them at home for a while so that they are not cold.

Pour milk into a bowl for kneading dough, preferably warm, add yeast to it, 1.5 tbsp. l. sugar and 2 tbsp. l. flour. Mix everything with a whisk and leave for 30 minutes in a warm place, covering the dishes with a napkin. This will be your dough for the test.

Put sour cream in another bowl, break a chicken egg to it, add butter melted in the microwave and stir until smooth with a whisk.

When the dough rises well, transfer the sour cream mixture to it and gently stir with a whisk. Then pour the flour sifted onto a sieve in portions and knead the dough first with a whisk and then with your hands. You can transfer the dough to the counter and knead until it stops sticking to your palm.

Roll the kneaded dough into a bun, sprinkle with flour and put in a warm place for 2.5–3 hours so that it fits. During this time, wrinkle the dough with your hand 1 time.