The dough cooked on fermented baked milk is a universal basis for any baking. Pies, buns, and pies with a filling are delicious and fluffy from this product. And most importantly, working with such a dough is a pleasure, because it turns out to be very elastic.
Ryazhenka is a dairy product that satisfies hunger well. It is also suitable for preparing various desserts in the form of soufflés, mousses, cocktails and others. But baked goods are especially tasty on fermented baked milk, of course, provided that the recipe for preparing the dough is observed.
It should be noted right away that when preparing the dough on fermented baked milk, the proportions of the ingredients should be strictly observed, all instructions should be followed, since otherwise the baking will not rise, it will be hard and tasteless.
Fermented baked milk dough for pie
The recipe for the dough for the pie should be chosen based on whether the baked goods will be filled or not. If you want to make a simple sweet cake for tea, you can make a "pound cake" that looks more like a cupcake. It is prepared quickly and easily, and special skills are not required for its preparation. The only drawback of such a cake is its high calorie content (due to the large amount of butter).
Ingredients:
- 200 grams of butter;
- a glass of sugar;
- 5 eggs;
- 3 cups flour;
- a glass of fermented baked milk;
- a bag of vanillin;
- ½ teaspoon of baking soda.
Recipe:
Beat butter with sugar into a homogeneous cream. Add eggs to the mixture one at a time and beat thoroughly.
Mix flour with baking soda and vanilla, sift through a sieve a couple of times (in no case skip this stage, otherwise the cake will not rise well, it will be dense).
Combine the fermented baked milk with the butter mass, then stir in all the flour prepared according to the recipe into the mixture.
Bake the dough in a silicone mold at 160-170 degrees. The cooking time depends on the size of the form, the wider it is, the less you need to simmer the cake in the oven. For example, a given amount of dough that is obtained according to this recipe, in a form of 23-25 centimeters, needs to be baked for an hour.
It is better to serve the cake completely cooled down, after pouring it with sweet icing or sprinkling with powdered sugar.
Fermented baked milk dough for flat cakes
Fermented baked cakes are a dish suitable for a hearty breakfast. There are many recipes for making tortillas, but the cheese option is the most successful. Such pastries never sit on the table.
Ingredients:
- ½ cup fermented baked milk;
- 250 grams of flour;
- egg;
- salt;
- a pinch of baking soda;
- 3 tablespoons of vegetable oil;
- 100 grams of cheese.
Recipe:
Pour the fermented baked milk into a deep bowl, add the egg and beat well with a mixer for a couple of minutes (you can also use a whisk, only the beating process will take a little more time).
Grate the cheese on a coarse grater and combine it with the whipped mixture. Mix flour with soda, sift the ingredients into a bowl with fermented baked milk and an egg, knead an elastic dough.
Divide the resulting dough into three to four parts and knead each in your hands, stretch so that the thickness of the cake is no more than 0.5-0.7 cm.
Fry each tortilla on both sides in a skillet with a little vegetable oil. To bake the baked goods more evenly, you can chop each cake in several places with a fork.
Tip: tortillas on fermented baked milk can be prepared not only with cheese, but also with herbs, ham.
Fermented baked pizza dough
The dough on fermented baked milk has good elasticity, perfectly rolls out with a rolling pin, does not stale when baking, which makes it a suitable base for homemade pizza. When preparing the dough, the main thing is not to overdo it with yeast, because if you add more of this product than the recipe requires, as a result the baking will rise greatly and instead of the long-awaited pizza you will get an open pie.
Ingredients:
- 200 ml of fermented baked milk;
- two glasses of flour;
- a pinch of sugar;
- 7 grams of yeast;
- 1/3 teaspoon salt
- a tablespoon of oil (any vegetable oil).
Recipe:
Heat the fermented baked milk to 30 degrees, add yeast and sugar to it, stir and leave for 30-40 minutes.
Sift flour onto the work surface with a slide. In the center of the slide, make a small depression and pour the foaming fermented baked milk into it.
Knead the dough gently (it should become elastic, soft and sure to stick to your hands. Do not add more flour at this stage). Place it in a bowl, cover with plastic wrap to keep it dry, and let it sit for an hour.
After the specified time, dust the work surface with flour, lay out the dough, knead it and roll it out to the desired thickness. Transfer the finished base to a greased baking sheet, put the filling on it (the one you like best) and send it to bake in an oven preheated to 180 degrees for 15-20 minutes.
Dough on fermented baked milk for pies
The dough for pies can be prepared not only with milk and water, but also with any fermented milk products, be it sour cream, yogurt, kefir, whey, etc. The usual fermented baked milk is also suitable for this purpose. The dough on this product turns out to be light and airy, has sweetish creamy notes.
Ingredients:
- 500 ml of fermented baked milk;
- 50 ml of water;
- 700-800 grams of flour;
- 100 grams of butter;
- 2 eggs;
- 10 gram bag of dry yeast;
- 30 grams of granulated sugar;
- a teaspoon of salt.
Recipe:
Heat the water to 30 degrees, add a tablespoon of sugar, yeast and leave in a warm place for 30 minutes. Grind the eggs with the remaining sugar, salt and butter.
Heat the fermented baked milk slightly, mix it with the egg mass and water with yeast. Whisk the mixture.
Introduce all the flour into the resulting composition and knead the dough (it should not stick to your hands). Transfer the dough to a bowl, cover with plastic wrap or a towel, and place in a warm place. As soon as the dough rises (doubles in volume), wrap your hands around it and let it rise again. Use the finished dough to make pies.
Fermented baked dough for buns
Fermented baked milk produces an excellent yeast-free dough, suitable for baking buns. The advantage of this recipe is that the dough is prepared quickly and easily, you do not need to wait for it to rise. A real lifesaver in cases when you need to prepare something for tea in a short time.
Ingredients:
- 2 cups of flour;
- incomplete glass of fermented baked milk;
- 2 eggs;
- 2 tablespoons of sugar;
- a teaspoon of salt and soda.
Recipe:
Pour the fermented baked milk into a deep bowl, add sugar, salt and soda to it (adding soda is necessary, without it the buns will be tough). Stir and set aside. In the meantime, sift the flour through a sieve a couple of times to saturate it with oxygen (a simple procedure noticeably improves baking, makes it more airy).
Mix flour with fermented baked milk and eggs. Knead a thick, firm dough. If it sticks to your hands, add more flour. But you should not add too much of it either, otherwise the dough will turn out to be clogged and will not rise well when baking.
Divide the finished dough into pieces the size of a chicken egg, roll them into sausages with a diameter of two centimeters, and then twist them in a spiral in the form of a "snail". Bake at 180 degrees for 30-40 minutes.
Trick: in order for the buns to turn out ruddy on top, they must be greased with a beaten egg.
It is also worth noting that this dough is ideal for making the classic kurnik (multi-layered chicken pie). The only difference in the recipe is that the dough needs to "rest" before starting to work with it. The fact is that the dough that has lain down for 30-40 minutes acquires special elasticity, it does not break when rolling, which greatly simplifies cooking.
