Kitchen appliances and utensils:
- kitchen scales;
- measuring device;
- tea spoon;
- tablespoon;
- whisk;
- sieve;
- kitchen towel;
- board for kneading dough;
- deep dishes for ingredients.
Ingredients
| Product | amount |
| wheat flour | 800 g |
| kefir 3.2% | 500 ml |
| egg | 1 PC. |
| sunflower oil | 50 ml |
| butter | 40 g |
| sugar | 2 tbsp. l |
| salt | 1 tsp |
| soda | 1 tsp |
Step cooking
- To begin with, 40 g of butter must be removed from the refrigerator so that it melts a little. In a deep plate, combine 500 ml of kefir and 1 egg. Then mix the ingredients with a whisk.
- To the resulting mixture add 1 tsp. salt, 2 tbsp. l sugar and 1 tsp. soda. Continue stirring until smooth.
- After that, pour there 50 ml of sunflower oil.
- Sift 500 g of flour into a separate bowl and add the melted butter to it.
- Grind it well with flour with the help of hands.
- To the butter and flour, gradually introduce a liquid mixture of ingredients and knead the dough.
- Then add another 200 g of sifted flour. Be guided by the consistency of the test: it should not be too sticky.
- We spread the resulting mass on a flat surface, sprinkle it with the remaining flour and knead with our hands for about 5 minutes.
- Next, cover the dough with a kitchen towel and leave it to lie under it for 30 minutes. After that, the dough can be used to prepare whites.
Did you know? A glass of kefir contains 20% of the daily intake of calcium. Also, this dairy product is rich in B vitamins and is an excellent antioxidant. The dough made on kefir rises perfectly and is in no way inferior to yeast. On the contrary, it is a more useful alternative. From this test, you can bake not only whites, but also pies, donuts or pizza.
Video recipe
We bring to your attention a video with a detailed recipe for preparing a universal test for kefir.
Which type of dough do you prefer: yeast or kefir based? If you liked this recipe, write about it in the comments. Also do not forget to leave your tips and tricks. They will certainly be useful to other readers.
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