When using unpaired yeast dough, you end up with a lot less baking. However, it is much easier to prepare and is perfect for a quick and tasty summer cake with the first harvest of rhubarb.
It is necessary
- For the test:
- - wheat flour - 750 grams;
- - dry yeast - 1 sachet;
- - non-fat milk - 250 milliliters;
- - white sugar - 60 grams;
- - chicken eggs - 2 pieces;
- - butter - 60 grams;
- - vanilla sugar - 1 sachet;
- - salt - by preference.
- To fill:
- - chicken egg - 1 piece;
- - fat sour cream - 125 grams;
- - lemon - 1 piece;
- - vanilla sugar - 1 sachet.
- For filling:
- - fresh stalks of rhubarb - half a kilo;
- - white sugar - 60 grams;
- - shortbread cookies - 6 pieces.
Instructions
Step 1
The first step is to knead the dough. To do this, sift the flour a couple of times into a deep bowl, add a bag of yeast and sift this mixture again. Add both types of sugar, slightly warmed milk and salt as you prefer. Stir the mixture with a fork. Now you need to melt the butter, separate the yolks from the eggs and add all this to the dough. Then knead it thoroughly with your hands. Then wrap the bowl with foil and leave the dough alone in a warm place for an hour and a half.
Step 2
During this time, the dough should approximately double, so take care of a deep container in advance. After rising, knead the dough again with your hands, cover with foil again and leave in a warm place for another hour. Knead the dough again and place on a floured work surface. Roll it out for a large pie, or divide into small pie balls.
Step 3
While the dough reaches, you can do the filling. To do this, rhubarb stems must be washed, dried and cleaned of veins. Cut into thin cubes, sprinkle with sugar and leave until the rhubarb gives juice. Then shake it with your hands and drain the sweetened juice through a colander, save it. The selected shortbread cookie must be put into a bag and walked over it with a rolling pin to grind it into crumbs.
Step 4
To prepare the filling, wash the lemon and remove the zest from it with a special knife. Mix the sour cream, vanilla sugar and chicken egg thoroughly. Add chopped zest and rhubarb juice, mix again until smooth.
Step 5
It's time to get back to the test. After the last rise, it must be kneaded and laid out on a table sprinkled with flour. Roll it out in shape, but no more than one centimeter. Grease the selected pie tin and cover with dough, leaving the sides.
Sprinkle the bottom with crushed biscuits, put the squeezed rhubarb on top. Pour everything with the prepared sour cream-sugar mixture and leave to soak for 10 minutes. At the end, preheat the oven to 180 degrees and bake the pie for half an hour.
