Sour cream dough cakes are incredibly tasty, soft, tender and aromatic. Flatbreads remain fresh for a long time, and they can be served with a sweet filling for tea, and as a replacement for bread for first courses.
It is necessary
- For simple sour cream cakes:
- - 1 glass of sour cream;
- - 1-2 tbsp. tablespoons of sugar;
- - 2, 5 glasses of flour;
- - 1 egg;
- - 50 g melted butter or margarine;
- - 1/3 teaspoon of salt;
- - a teaspoon of baking soda;
- For sour cream cakes with yeast dough:
- - 100 g sour cream;
- - 500 grams of flour;
- - 140 g of water;
- - 5 g dry yeast;
- - 1 teaspoon of salt;
- - 75 g of sugar;
- - 75 g butter (margarine).
Instructions
Step 1
Sour cream cakes can be called a versatile product. Indeed, for their preparation, you can use any flour: premium wheat or whole grain. And also its mixtures with rye, barley, corn, oatmeal - in a word, any of those that can be found in the kitchen. It is only necessary that the proportion of wheat flour is not lower than 50% to give the dough the necessary stickiness. In addition, you can make the cake thicker and get a kind of bread. Or, on the contrary, roll it out to the semblance of lavash, so that later you can wrap meat or salad in it. Frying such a cake in a pan with butter is the fastest way, but you can also put it on a baking sheet, sending it to the oven afterwards. This option will turn out to be less high-calorie, which means more dietary.
Step 2
Simple cakes with sour cream
Beat eggs with sour cream, then add melted butter (margarine) and sugar. Sift flour into another bowl, add salt and soda. Mix well and add to the liquid mixture. Knead the dough. If the dough is sticky to your hands, add a little more flour. Leave it to rest for 15 minutes. Divide the dough into equal parts. Roll each piece into a cake.
Step 3
Preheat a skillet and bake over low heat, covered without adding oil. Make sure not to burn. Flip it over to the other side with a spatula and bake the cake, no longer covering the pan with a lid. Put the finished cake on a plate. If desired, you can grease with butter, it will be tastier.
Step 4
Sour cream cakes with yeast dough
First, prepare the dough. To do this, add dry yeast to warm (not hot) water and leave for 5 minutes. Stir well to completely dissolve the yeast. Add flour to a thick sour cream consistency. Cover the dough bowl with a clean tea towel and leave in a warm place. At first, the mixture will increase in volume, then it will be covered with bubbles, folds and begin to settle. This means that the dough is ripe and you can start kneading the dough.
Step 5
Sift the remaining flour. Add sour cream, soft butter (margarine), sugar and salt. Rub everything into crumbs with your hands. Then add the dough, mix and knead the tough dough. Let the dough rest for 20 minutes, then knead well again. The dough should be smooth and smooth. Then cover the dough again and let rise. The dough should increase 2-3 times.
Step 6
Then divide it into 8 equal parts, form a ball from each piece, cover with cling film and let stand for 10 minutes. Roll each ball into a 1 cm thick flat cake, cover again with foil and let rise for another 40 minutes. Suitable cakes need to be pierced with a fork or match in several places. Lubricate the cakes with whipped yolk and place in the oven, preheated to 180 degrees. Bake until tender. The scones should be lightly browned and a nice golden brown color.
