The most fluffy and soft yeast pies, pies and especially pancakes are made from sour dough. It is based on dairy products: kefir, yogurt, whey, sour cream diluted with water, or just sour milk.
If your milk is sour, don't be discouraged. It only takes a few extra ingredients to make a mountain of delicious thick and plump pancakes or a baking sheet of soft, mouth-melting patties.
Pancake and pancake dough
Ingredients:
- 1 liter of sour milk, - a pound of flour, - a teaspoon of salt, - a tablespoon of sugar, - 30 g of yeast (one third of a pack), - 2 eggs, - vegetable oil.
Dry yeast is measured as follows - one pack (11 g) is equivalent to half a pack (50 g) of fresh yeast.
For pancakes, as well as for pies, you can cook yeast dough. The dough is kneaded without eggs and oil and allowed to stand for twelve hours. It comes up several times, settles and becomes more acidic. For pancakes, the dough is thin. For pancakes - thicker.
If there is no time for dough, you can knead the dough right away. First, the yeast dissolves in a little warm sweet water and goes well. Then the eggs are beaten, sour milk is poured into it at room temperature, salt, flour are added, everything is beaten, yeast and vegetable oil (about 60 g) are added. The dough will turn out to be a little thick. When it comes up, you need to pour boiling water into it and stir (precipitate). Then let it come up and repeat the operation. Now you can bake pancakes by greasing the pan with oil.
Dough for pies and pies
Ingredients:
- 700 g of sour milk, - 1 kilogram of flour, - 50 g yeast, - 2 eggs, - a teaspoon of salt, - dining room - sugar, - vegetable or butter.
For pies made of dough in sour milk, it is also best to prepare a dough. But you can use the quick way. If the dough is prepared lean, you can get by with vegetable oil (120 g). If rich, 300 g of butter (margarine) is added to it. Dough is made as for pancakes - for the night. The bezoparny way - just like for pancakes, only the dough is much thicker. The test must be allowed to come up once. During this time, prepare the filling. Then mold the pies, wait until they fit on a baking sheet, and bake in the oven or fry in oil.
Before putting pies on it, grease the baking sheet with sunflower oil or margarine. Ready-made pies can be greased with melted butter to make them softer, fluffier and not stale longer.
Various fillings can be used for pies:
- meat;
- liver and viscera (liver);
- fish;
- cottage cheese;
- eggs;
- green onions;
- potatoes;
- carrot;
- fresh or sauerkraut;
- mushrooms;
- rice, buckwheat;
- jam or dried fruit.
If the pies are prepared with a sweet filling (jam, dried fruit), put a double portion of sugar in the dough.
