Dough on sour cream

Almost every housewife has a recipe for dough on sour cream in her notebook, which she considers successful. With this fermented milk product make shortbread, biscuit, puff pastry, sweet and salty. Adding it to the flour base for cake, charlotte, pizza, cookies makes baking more tender, and it does not get stale longer. Sour-cream dough recipes are varied, but they are all quite simple, and even an inexperienced cook can make a basis for them or other culinary products.

Cooking Features

Most of the test options on sour cream are not very complex, but non-observance of some of the rules for kneading it can lead to a very different result than expected.

Flour for dough must be taken in top grade. If you try to save on this already inexpensive ingredient, baking will turn out to be gray, unappetizing, and even having an unpleasant taste. High-quality flour has a large amount of gluten in its composition, thanks to which the dough turns elastic, this is also a definite plus, especially if you need to roll the dough as thin as possible.
Flour for making any kind of dough is sifted. If this is not done, it will be heavy, and when combined with other ingredients, many lumps will form. In addition, when using wholemeal flour, small litter and flour bugs can get into the dough, which is why baking will not be all that appetizing.
The temperature of the products used for kneading dough is important. It depends on the recipe. Preparing the ingredients, it is worth paying attention to what temperature they should be for the preparation of the selected test.
Often the dough is not used immediately after kneading, but left to rest for half an hour or longer. Most often it is left at room temperature, but sometimes you need to clean the dough in the refrigerator. So that it does not become chapped, it is smeared with oil, covered with a bowl, placed in a plastic bag or wrapped with cling film.

Dough preparation technology on sour cream depends on specific recipes and can have significant differences. To avoid failures, you should carefully study the recommendations accompanying the selected recipe, and follow them clearly.

Sand dough on sour cream

Composition:

wheat flour - 0, 55-0, 6 kg;
butter or margarine - 0, 2 kg;
sour cream - 0, 25 l;
lemon juice - 4 ml;
sugar - 0, 2 kg;
vanilla sugar - 10 g;
baking powder for dough - 10 g;
chicken egg - 2 pcs.

Method of preparation:

Remove butter or margarine from the refrigerator beforehand. This ingredient should be soft at the time of making the dough.
Add sugar and sour cream to the softened margarine, beat them with a mixer.
Add the eggs and whisk together. The result should be a mass, consistency resembling sour cream.
Add vanilla sugar, baking powder and lemon juice, mix well. This can also be done using a mixer, turning it on at low speed. It is better to use the nozzle in the form of a corkscrew: it is designed specifically for kneading dough.
Sift flour. Add it to the liquid mass in parts, stirring well each time to prevent the formation of lumps. First, you can stir with a mixer or spatula, at the last stage it is necessary to knead the dough with your hands.

The result should be a dough resembling clay, not sticky to hands. It will be even easier to work with it if you put it in a fridge for about half an hour or an hour before using it. The dough is well suited for sweet pastries: pies with fruit, berry or cottage cheese filling, cake “Tart”. If sugar is removed from the composition, the dough can be used to make tartlets.

Yeast dough on sour cream

Composition:

wheat flour - 0, 6 kg;
sugar - 0, 2 kg;
chicken egg - 2 pcs .;
pressed yeast - 50 g;
sour cream - 0, 2 l;
margarine - 150 g;
salt - 2 g.

Method of preparation:

Melt the margarine, let it cool to room temperature.
Yeast mash your hands.
Heat sour cream slightly in a water bath.
Combine sour cream, yeast, margarine, salt and sugar. Stir until smooth.
Add eggs to the mixture. They must be at room temperature, so they need to be taken out of the refrigerator in advance.
While pouring sifted flour to the prepared mixture, knead the dough, which is soft but not sticky to the hands.
Put it in a saucepan, cover it with a damp towel and place in a warm place.
After the dough has doubled in volume, you can start making pies, pie or other products from it.

The dough according to this recipe will not rise immediately, as there are a lot of muffins in its composition, but the products made from it will turn out to be tasty, fluffy and tasty.

Unleavened dough on sour cream for pies with savory fillings

Composition:

sour cream - 0, 2 l;
wheat flour - 0, 4-0, 45 kg;
kefir - 100 ml;
chicken egg - 1 pc .;
refined vegetable oil - 40 ml;
soda - 2 g;
salt - 2 g;
sugar - 5 g.

Method of preparation:

The ingredients for this dough are warm, so they need to be removed from the refrigerator one hour before the start of cooking.
Mix the kefir with soda, sugar and salt.
Add sour cream to kefir, beat with a whisk.
Separately, shake the egg with a fork, send to the sour cream with kefir, beat together with them.
Add vegetable oil, stir.
Sift flour. Gradually sprinkle it into the liquid mixture and stir it, cook the elastic, not sticky to the hands of the dough.
Roll the dough into a ball, place it in a plastic bag and leave it at room temperature for half an hour. The gluten contained in the flour will swell during this time, making the dough more malleable.

The dough prepared according to this recipe on sour cream is suitable for pies if you want to fry them in a pan. It can also serve as a flour shell for belyashey and pasties.

Universal dough on sour cream

Composition:

wheat flour - 0, 4 kg;
sour cream - 0, 25 l;
butter - 0, 2 kg;
soda, quenched with vinegar - 3 g;
salt - a large shchip.

Method of preparation:

Mix sifted flour with salt.
Remove the butter from the refrigerator half an hour before the culinary process begins, so that it can soften. Beat it with a mixer.
Mix the butter with sour cream, whip them together.
To the resulting mass, add the vinegar-extinguished soda, mix.
Combine the prepared mixture with flour. Stir with a spatula, then knead the dough with your hands.

The dough prepared according to this recipe is suitable for sweet or savory pies, pizza. You can also make pies and bagels from it.

Sponge cake on sour cream

Composition:

wheat flour - 0, 25 kg;
sour cream - 0, 25 l;
sugar - 0, 2 kg;
margarine - 120 g;
baking powder for dough - 15 g;
chicken egg - 2 pcs.

Method of preparation:

Eggs break into a bowl, add sugar to them, pound whiten until white, or even whisk with a mixer.
Add sour cream and softened margarine (it must be removed from the refrigerator in advance).
Beat the products together.
Pour into the liquid mass pre-sifted, mixed with salt and baking powder flour. Mix well without leaving lumps. This will help you well mixer with a special nozzle for the test.

It remains to pour the dough into the form and put in a preheated oven to 200 degrees. Cooking should be 35-45 minutes. The baking readiness is checked with a toothpick: if it stays dry after dipping into the dough, the food is ready. The dough made according to the above recipe can also be used to make charlotte. Eliminating sugar from the recipe, you get a dough version suitable for making unsweetened jellied pies (with fish, mushrooms, cabbage).