Kitchen appliances and utensils: large bowl, whisk, tablespoon and teaspoon, sieve, foil.
Ingredients
| Component | amount |
| Wheat flour | 700 g |
| Ryazhenka | 330 ml |
| Chicken egg | 3 pcs. |
| Margarine | 90 g |
| Vegetable oil | 3-4 tbsp. l |
| Sugar | 3 tbsp. l |
| Salt | 2 tsp |
| Fresh yeast | 25 g |
Step cooking
At the preliminary stage, you need to warm the fermented baked milk so that it becomes warm. In addition, you need to melt 90 grams of margarine. In the future, you should follow this step-by-step procedure:
- 330 milliliters of warm fermented baked milk is poured into a large bowl. There also crumbles 25 grams of fresh yeast. Alternatively, you can use the equivalent of 1 tablespoon of dry yeast.
- The ingredients are stirred with a whisk. 3 tablespoons of sugar are added to the resulting mixture.
- 2 teaspoons of salt are poured into a bowl. The ingredients are stirred with a whisk. 3 eggs are added to the resulting mixture, after which it must be mixed again until completely homogeneous.
- 90 grams of melted margarine is poured into a bowl. The mixture is again mixed with a whisk.
- 700 grams of flour are poured into a bowl through a sieve. If desired, it can be sieved separately. Lumps, possibly present in it, will not fall into the dough. It’s better not to add all the flour at once, but leave 100-200 grams, look at the resulting consistency, and then add as needed. The mass is first stirred, and then kneaded with a tablespoon or spatula.
- The remainder of the flour is added to the mass, after which the kneading of the dough continues. When the mass becomes too viscous and thick, the spoon is set aside, and kneading continues with your hands.
- After the dough has gathered in a single com, it must be laid out from a bowl on a table, and continue to knead with your hands for 10 minutes. When the dough starts to stick well from the table, you need to add a little vegetable oil and mix it thoroughly again.
- The dough has acquired a completely homogeneous structure. It must be formed into a circle and put back in a bowl. A bowl of dough is tightly covered with foil.
- The capacity moves to the oven to proof the dough for 60-70 minutes at a temperature of 50 ° C. Alternatively, you can use any well-warm place. After the appointed time, the dough is ready for further use. It is suitable for making any kind of pies, pies, rolls and other similar baked goods.
Video recipe
A video from the creator of the recipe will clearly demonstrate the process of preparing a test for fermented baked milk with detailed comments by the author. It will always come to the rescue if the step-by-step instructions are not sufficiently detailed or clearly illuminated at some point. It will also be useful to watch the video before the start of culinary manipulations, to familiarize yourself with the task with your own eyes and figure out an action plan. This will make cooking easier and less likely to make mistakes.
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