Sour cream is one of the best bases for home baking. We offer options for preparing such a basis for pie and pizza, and also recommend the recipe for making cookies from kefir-sour cream dough.
Sour cream dough for pie
For the test:
- wheat flour - 320-350 g;
- sour cream - 150 g;
- egg - 1 piece;
- butter - 55 g;
- granulated sugar - 15-45 g;
- salt - 5 g;
- soda - 0.25 teaspoons;
- baking powder - 1 teaspoon.
Preparation
Soft butter butter beat with a mixer with egg, then add sugar, soda, baking powder and sour cream and whisk again. Then add the sifted wheat flour and knead it nicely until a soft, slightly sticky dough is obtained. The amount of sugar is adjustable depending on whether sweet or not very dough is needed, but butter can be quite successfully replaced with vegetable refined.
After the dough is at room temperature under the film for thirty minutes from it, any pie can be formed. It is perfect for any products, even those for which a wet stuffing is used.
Sour dough for pizza
For the test:
- wheat flour - 320 g;
- sour cream fat content of 20% - 200 ml;
- large chicken eggs - 2 pcs .;
- granulated sugar - 25 g;
- Butter - 60 g;
- salt - pinch.
Preparation
We sift the wheat flour into a bowl with a slide, from above we form a hollow into which we drive eggs, add salt, sugar and sour cream. We also put soft butter and knead the dough. Do not add too much flour to make such a test. So it will, of course, be more convenient to work with it, but the result of the finished pizza will be rather dry. It is better to finish lubricating hands with vegetable oil, in this case it is easier to cope with a slightly sticky consistency of the dough.
Recipe for cookies from kefir-sour cream dough
Ingredients:
- wheat flour - 640 g;
- sour cream with a fat content of 20% - 100 ml;
- kefir - 100 ml;
- large chicken eggs - 3 pcs .;
- granulated sugar - 200 g;
- butter or margarine for baking - 180 g;
- salt - pinch.
Preparation
Egg yolks are mixed with soft butter or margarine, add sour cream, kefir mixed with soda and salt, sifted flour and start the dough. We wrap it in a film and put it in the refrigerator for at least an hour.
After that, the chilled dough is divided into four or five parts, each of them is rolled thinly, blended with whipped protein and sugar. If desired, you can sprinkle their surface with crushed nuts, chopped dried fruits or candied fruits. Fold the dough roll, cut it into fragments, place on a baking sheet with parchment and cook at 185 degrees for thirty minutes.