Good dough for kurnik - the key to a delicious cake. Different recipes for yeast, puff pastry, kefir, sour cream, margarine

Good dough for kurnik - the key to a delicious cake. Different recipes for yeast, puff pastry, kefir, sour cream, margarine

Kurnik is a hearty chicken pie that can be served not only with tea. Such pastries can be a full meal or a good snack. Kurnik's recipes are an incredible amount, but the result largely depends on the test.

Here are a variety of options. How and from what to knead dough for kurnik?

Dough for kurnik - general principles of cooking

Kurnik dough made to knead on white wheat flour. The higher the quality, the better the result. Dough preferably sift before use. The procedure will save you from accidental litter, lumps, the flour will be easier to combine with the liquid. If the dough is yeast, it will require ripening in a warm place. All other types can be used after kneading. A lot of time is also taken by the puff pastry, but it can be used immediately after the final rolling.

From what knead the dough for kurnik:

• milk, water, kefir and other liquids;

• butter, margarine, fat;

• eggs.

If the dough is not yeast, then baking powder can be added to it. It is often replaced with ordinary baking soda. You can quench with acid or kefir, if it goes on the recipe. Kurnik with different fillings are formed from the finished dough.

Yeast dough for kurnik on milk

Recipe for simple yeast dough for chicken with whole milk. Yeast for it uses dry quick action, you need one small bag. Vegetable oil can be replaced with melted butter.

Ingredients

• a glass of milk;

• 10 g yeast;

• 15 g sugar;

• 2 eggs;

• 500 g of flour;

• two spoons of butter;

• 1 tsp. salt.

Method of preparation

1. Milk to warm. For kneading yeast dough, liquid is always used a little warmer than body temperature.

2. Add sugar and yeast, stir, pour 5-6 coats of flour. Leave for 15 minutes. 3. Introduce a teaspoon without a hill of salt, stir, pour the flour and pour in the oil. Knead it all together with a spoon, then with your hands. Flour the flour until we get a thick, soft and not sticky dough.

4. We put it in heat. Be sure to cover with a towel, the fabric must pass air, but to protect from drying crust.

5. After an hour and a half, the dough will rise, you need to lower it. Then we give to stand still a little bit, rise, and you can begin to form a chicken.

Puff pastry for kurnik

Puff pastry is easy to buy in the store, it is inexpensive, but not in comparison with the home equivalent. The cheapness of the product is explained by the composition, there is nothing supernatural in it, the products are the most primitive, cheap and few of them.

Ingredients

• 200 ml of water;

• 0.3 kg margarine;

• four Art. flour;

• 0.5 tablespoons of vinegar;

• salt;

• a pair of eggs.

Method of preparation

1. Puff pastry likes cold. Therefore, to heat and heat for him nothing is needed. On the contrary, cool water. It is advisable to use ice liquid for kneading.

2. Pour vinegar into the water, add salt, stir. Beat the eggs separately with a fork.

3. Sift three cups of flour on the table, make a well, add eggs and water, knead the dough. If necessary, add some more flour, look at the consistency. Making a cool dough. Give a quarter of an hour to lie down for the swelling of gluten.

4. Margarine cut into plates and lay out one layer on a piece of parchment paper. We cover the second with the same sheet and slightly roll with a rolling pin. It should be a square one layer.

5. Roll out the dough with a piece twice the size of a square, that is, a rectangle. Put the margarine, cover with free dough, pinch edges together, roll out margarine with dough.

6. Fold the cooked layer 3-4 times, put in the refrigerator for a quarter of an hour, you can in the freezer. We take out, roll out, but not unwrap. Again add up 3-4 times. Put in the freezer for 15 minutes. 7. It is possible to roll out and roll out the dough in such a way to infinity, there will be more layers, but for the hen house it is enough two or three times. At the end simply roll out, form a cake.

Dough for kurnik on kefir

One of the classic recipes for dough for kurnik on kefir or yogurt. Margarine and butter can replace each other. But this dough on lard (especially lard) is especially successful. This fat does not contain water, gives a good consistency, allows you to cook a tasty and crumbly pie.

Ingredients

• a pair of eggs;

• half a kilo of flour;

• 0.25 liters of kefir;

• sugar 2 tsp;

• pinch of soda;

• 110 g of oil;

• 1 tsp. salt.

Method of preparation

1. Melt the butter and leave for a while, let cool. If it stayed warm, then you can not do this, we will use the softened product.

2. Break eggs into a bowl of kefir, pour soda and salt with sugar to them. Carefully loosen the mixture until smooth, add softened or melted fat.

3. Enter the wheat flour. Knead the dough. When using watery kefir (or yogurt, another fermented milk product), a little more flour can go.

4. Cover the dough with a napkin, put it in a bag, or just leave it on the toel, covering it with an inverted bowl. We give to lie down a quarter of an hour. After that, you can proceed to the formation and subsequent baking of chicken.

Dough for kurnik on sour cream and margarine (shortbread)

To prepare the dough for this recipe you need only three ingredients, except for salt. But you can cook without it, if the margarine is salty. It is very important to use a good sour cream of at least 20% fat.

Ingredients

• 260 g of flour;

• 220 g margarine;

• 110 g sour cream.

Method of preparation

1. Pour the flour into a bowl. It is advisable to sift it. We measure at the rate, if necessary, you can add a few more spoons at the end.

2. Add sliced ​​or grated margarine, grind it all together. 3. Enter the salt and sour cream. Knead the dough. We bring it to homogeneity, the mass will stick a little to the hands. Remove the dough in the fridge.

4. After half an hour the dough will be hard. We take it out of the freezer, divide it into two parts, form a chicken roaster with a poultry filling with vegetables.

Dough for kurnik on margarine

Very often knead the dough for kurnik on margarine. This is one of the cheapest fats, though not very useful. Margarine is better to take fat. Check is easy - you need to put pressure on the product lying in the refrigerator. If it is easily mined, the percentage of fat in it is small.

Ingredients

• 250 g margarine;

• 250 g sour cream;

• 5 Art. flour;

• salt;

• 5 g baking powder.

Method of preparation

1. Measure out three and a half cups of flour, put in a bowl. Add to it a couple of pinches of salt. We remember that it is also contained in margarine. Immediately add baking powder, half the standard sachet is enough. Stir.

2. Put all margarine at once. Grind together with the flour mixture until smooth. If the margarine is small, then you can partially replace the butter. Suit melted fat (smalets). If the margarine is frozen, you can grate it first, or simply chop it with the flour with a knife.

3. As soon as the flour with margarine turns into crumb, add sour cream to them, knead the dough, and if necessary, add more flour to it. The amount depends on the consistency of sour cream. Prepare the dough and let it soak for half an hour in the refrigerator. Then sculpt and bake it out of it.

Dough for kurnik in mayonnaise “Crumbly”

Mayonnaise contains a lot of fat, it also contains eggs, so the sauce is ideal for kneading dough on chicken. This recipe is without eggs. That is, the dough is made from those products that can be easily found in the refrigerator.

Ingredients

• three spoons of butter;

• 400 g of flour;

• 2/3 Art. mayonnaise;

• 0.3 Art. water;

• salt (about 0.5 tsp) Method of preparation

1. Add salt to the water, stir. Enter the mayonnaise and continue to interfere. It's okay if it is a little flakes, it is normal for such a sauce.

2. Add flour and knead. The quantity will depend on the density of mayonnaise. Make soft and elastic dough.

3. Give a lump to lie in the refrigerator for half an hour. So that it does not dry out, it is better to put in a bag or cover with cling film.

Dough for kurnik on sour cream with milk

Recipe tender dough for cooking chicken with sour cream. Additionally, you need the usual whole milk, fat does not matter. This option is with eggs. If they are large, then two things are enough. The amount of flour is indicated as an average; it may slightly change up or down.

Ingredients

• 0.6 kg of flour;

• five spoons of sour cream;

• 140 ml of milk;

• three eggs;

• 7 g of soda;

• salt, sugar.

Method of preparation

1. If the sour cream is sour, then you can not extinguish the soda separately, just mix it with sour cream and leave for now.

2. In a milk, add a teaspoon without the tubercle of salt and two times the amount of granulated sugar. Dissolve and combine with sour cream.

3. Beat the eggs with a fork, pour into a bowl of sour cream and milk. All carefully stir.

4. Begin to introduce flour. If the soda has not been added yet, then we extinguish it with vinegar and pour it into the dough. Knead it to obtain a plastic mass that will not stick to hands. But too cool dough is not worth doing.

5. You can use immediately. But still it is better to give the test a little bit to lie down, at least a quarter of an hour. You can just on the table or put in the fridge.

Yeast dough for kurnik on water

Another variant of the test with yeast. This recipe uses plain water, but if desired, mix it in part with milk. Butter prescription used conventional butter. Melt it in advance, so as not to use boiling water, you can replace the margarine. Ingredients

• 300 ml of water;

• 0.6-0.7 kg of flour (approximate amount);

• 70 g of oil;

• one and a half tablespoons of sugar;

• 1 tsp. salts;

• one egg;

• 11 g yeast.

Method of preparation

1. Mix sand with warm water, pour dry yeast. Leave for a few minutes to dissolve everything.

2. Combine the egg with salt, stir and pour into warm water.

3. Add warm oil, stir and begin to introduce flour. Knead soft, but not batter. We take it to plasticity.

4. We shift in a large bowl, cover with a towel, leave until a good lift, then release once.

5. We form kurnik, we grease and we bake.

Dough for kurnik - useful tips and tricks

• Any dough will be easier to knead and get a quality, if you use products of the same temperature. Never add sour cream or fat from a refrigerator to a warm liquid, nor do they try to pour boiling oil into flour.

• Yeast dough is not to be stored, it should be used immediately, as soon as the mass comes and sours. But other types of dough (on kefir, sour cream, fats) are excellent in the fridge, some can even be frozen. Therefore, if necessary, knead in advance.

• Kurtniki usually cooked with raw filling, so do not need to add a lot of sugar. Otherwise, the crust will quickly burn, and inside the cake is not baked.

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