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Sour milk dough for whites

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1231

Kitchen Tatarskaya

Calorie content 123.5 kcal

Portions 6 port.

Cooking time 70 minutes

Proteins * 6.3 gr.

Fats * 7.8 g

Carbohydrates* 18.9 g

Sour milk dough for whites

Content

I suggest using a simple and quick-to-prepare recipe for a wonderful tender dough for whites in sour milk. Pastries cooked with fermented milk products turn out to be incredibly tasty. Be sure to cook and you will not regret it!

Ingredients

Cooking process

First of all, prepare all the necessary ingredients for making the whites. Wash the meat thoroughly, then pat dry with paper towels and mince. Minced meat can be used ready-made.

Peel the onions. Finely chop or grate the peeled onions. This will make the filling juicier.

Place in a deep container.

Add black pepper and salt to taste. Mix the filling well with your hands.

Tighten the bowl with the filling with cling film and place in the refrigerator.

In the meantime, prepare the dough. Add baking soda to a bowl of sour milk and stir until a characteristic foaming reaction occurs.

Sift the required amount of wheat flour.

Knead the dough. It will be sticky at first, but it should be.

Pour vegetable oil into the resulting sticky mass.

Knead the dough and let stand for a while.

Divide the rested dough into small equal parts.

Roll each part into a circle or stretch it with your hands, mark the juicy meat filling in the center.

Seal the edges so that the juices released during frying do not flow out.

Thus, blind all the whites, put the seam down.

Put a skillet with a thick bottom over medium heat and heat well, then add a sufficient amount of vegetable oil. Lay the whites seam side down.

Fry on all sides until a delicious golden brown crust.

Then place on a dish lined with paper towels to absorb excess oil.

Serve delicious whites cooked in sour milk.

Bon Appetit!

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