Cakes are ancient and very good. tradition of our people.
At the mere mention of cakes in the imagination of a Russian person immediately arises at least a dozen favorite species - different in shape and size, with all kinds of fillings, fresh or yeast, sweet and savory.
In general, the abundance is such that every day you can bake without repeating once - not by the type of dough, and even more so, by the type of fillings.
Sour cream pie - general principles of technology
Any housewife knows more than one recipe for pastry pies: on sour cream, kefir, yogurt, milk or on water. If you don’t have yeast at hand, it doesn’t matter: without them, too, a good sour cream pie will come out. There would be flour, and baking a sour cream pie is not a problem.
We won’t learn how to bake pies. Just try, in a nutshell, to generalize and systematize centuries of experience making different types of dough for pies on sour cream.
So that lovers of pies have the opportunity to diversify their table, we recall that the dough is fresh (yeast-free) and sour (yeast).
Yeast dough is prepared in a double or steamless manner.
Pairwise method lies in the fact that initially the liquid base of the dough is prepared, into which yeast is introduced. When the yeast begins to work, flour and all the loose ingredients of the dough are added to the dough, after which it is kneaded, separated and set about forming products and baking.
Unpaired way involves the simultaneous combination of all the ingredients of the dough and a cool batch, followed by melting.
Fresh dough (without yeast) is divided according to the processing methods into the following types:
puff
shortbread
biscuit
pancake
gingerbread
honey
choux
protein
strudel dough,
dough for pasties,
dumplings dough.
Further, both types of test are also divided into two types:
for pastry, with the addition of:
sugar or its substitutes, or honey
eggs or egg powder (melange)
butter, vegetable or cream, or margarine
milk or dairy products,
nuts, candied fruits, dried fruits,
flavors (fragrances): vanilla, cinnamon, fruit essences, alcohol.
The range of products baked from pastry is so huge, one hundred should have devoted a separate and very voluminous article to this topic.
Dough without muffin: it is kneaded in water, with or without yeast. Only salt is added to this dough. To prepare an inedible dough, a small amount of vegetable oil is sometimes used, but only to increase the plasticity of the dough.
Isn't this an arsenal of test types impressive? And if you add to this huge list a list of toppings for pies? But we’re not going to do this right now, because it’s time to go to the kitchen to have time to cook at least one of the possible options for the pie: on sour cream, or on plain water, from sour or unleavened dough.
The recipes below are as an exchange of experience, may come in handyat least to stimulate creative imagination in the next free evening, or to eliminate the need to think in order to bake it today.
Recipe 1. Butter open pie with sour cream and cherry filling
Product Composition:
Sour cream, nonfat (15%) 200 ml
Eggs 2-3 pcs. (depending on the size)
Sugar 200 g
Butter or margarine 100-120 g
Salt 5-7 g
Flour 450-500 g
Vanilla and rum essence (for dough)
Cherry liqueur (for filling)
Yeast, pressed 70-75 g
Cherry, seedless berries (fresh or frozen) 350-400 g
Cooking:
Turn on the oven for warming up and start cooking the dough near it. Products for the test should be warm, and the room should be at least 25 ° C. Make sure that there are no drafts: the yeast dough does not like this. Prepare a baked bag filled with peas.
First prepare the cherries for the filling: remove the seeds, put the berries in a sieve, and place it on any pallet so that the juice flows through the sieve without touching the bottom of the lower container. Then, with powdered sugar and a spoonful of starch, “sprinkle” cherries so that they do not wet the dough too much during baking.
Soften butter, sour cream and eggs, beat with sugar until fluffy, add salt, flavoring and yeast. Despite the fact that the dough will be cooked quickly, in an odd fashion, allow the yeast to disperse a bit until the bubbles begin to stand out. This will also make sure that the yeast is fresh, and the dough will be magnificent. After this, add the sifted flour, kneading the dough of a not very dense consistency. First, work with a spatula or spoon, and then with your hands until it sticks off your hands and the surface where it is kneaded.
Lubricate the mold with oil. Mash a rolled ball of dough on the surface of the mold. In the center of the mold, lay a bag of peas on top of the dough and place it so that the edge of the dough remains not pressed. In the process of baking, when the edge of the dough rises and slightly browned, remove the form for a minute from the oven, remove the bag of peas and lay a layer of cherry instead. Brush the edges of the cake with a beaten egg or sugar syrup. Sprinkle cherries lightly with liquor and return the cake to the oven so that it dries. Hold the finished cake in the form on a damp napkin, and then transfer it with a spatula to the dish.
Recipe 2. Puff sour cream pie with cottage cheese
Ingredients:
Flour 370-380 g
Oil (82.5%) 200 g
Sour cream (not less than 25%) 150 g
Baking powder or ammonium 10 g
Salt
Cottage cheese, granular (9%) 600-700 g
Egg 1 pc. (for surface lubrication)
Powdered sugar (for powder)
Cooking:
Prepare the surface for dough. Sift flour on a cutting board with a slide, combine it with baking powder or ammonium powder, salt. Pre-cut the butter into small cubes and cool well. Add it to the flour mixture, combining flour with butter, cutting movements, knife. Then, in the resulting crumbs, combine with chilled sour cream, and knead the dough on the table. If the dough heats up, roll it into a ball and refrigerate it in the refrigerator, then continue to roll it out in thin sheets again. Each time, rolling out the dough, sprinkle it with a layer of granular cottage cheese. Then fold in 4 layers and again continue to roll thinly. Repeat this operation at least 10-12 times. When the rolling of the test is completed, fold it square and make an incision in the center, diagonally. Along the cut line, pull two opposite corners of the square into the hole. After that, slightly extend the dough, taking it at opposite angles. Bake at 200 ° C until golden brown. Remove the hot product from the oven, beat with a beaten egg, sprinkle with powdered or crystalline sugar.
Recipe 3. Unsweetened closed pie on sour cream and yeast with cabbage and meat
Ingredients:
Flour 600-700 g
Sour cream 250 g
Sugar 50-80 g
Salt 4-7 g
Egg 3 pcs. (including for lubrication)
Yeast, dry "Moment" 5 g
Oil 100 g
Milk 70-80 ml
For filling:
Sauteed stewed cabbage with meat
Cooking:
Make a dough of sugar, warm milk, yeast and 5-7 tablespoons of sifted flour. When the dough is doubled, add 2 eggs, sour cream and butter whipped in lush foam. The added ingredients must be warm, otherwise the dough will harden, and the cake on sour cream will be dense and stiff. Stir the liquid mass and gradually add the sifted flour, combined with salt, into it. Add a couple more tablespoons of sugar to make the yeast work better and faster. Knead the dough, first with a spatula, and then with your hands. Divide the finished dough in half and roll both pieces into a ball. The dough should be soft, but elastic enough. Roll one ball around, 3-4 cm larger than the other. Lay the big circle in the prepared form so that its edges hang slightly over the side. Remove excess sauce from the cabbage stuffing with meat so that the dough is not wet and rises better. Spread the filling over the entire circle laid in the mold. The second circle, smaller, put on top of the filling and pinch the edges of the lower layer of dough, connecting it with the upper layer. Both layers of dough should be no more than 1.5 cm thick. Even if you really like a large number of toppings in pies - do not overdo it so that the dough easily and evenly rises. You can decorate the edges of the cake by cutting out twigs, braids or pigtails from a small piece of dough, which must be separated in advance from the total mass and knead a steeper dough. Laying the decoration according to the diameter of the cake, on top, brush the edge with a beaten egg or moisten it with water so that the decoration sticks in the right place. After the cake rises, bake in the oven. When the baking is almost ready and browned, grease the surface to make the cake beautiful and hold it a little in the oven until the surface becomes shiny. For gloss, beat the egg with a small pinch of sugar.
Recipe 4. Fresh sour cream pie with mushrooms and chicken - chicken
Ingredients:
Flour 300-350 g
Sour cream, liquid (non-greasy) 150 ml
Milk 200 ml
Soda 5-8 g
4 eggs
Refined oil 80-100 ml
Stuffing for the chicken house:
Rice (boiled) 250 g
Eggs (boiled) 5 pcs.
Chicken meat (fried) 700 g
Mushrooms (fried) 350 g
Cooking:
Knead the pancake dough out of flour, liquid sour cream, milk and eggs. Leave it at room temperature for a quarter of an hour, and start baking pancakes. When the pancakes are ready, take the form, grease and put pancakes in it, sprinkling each layer with a different filling: pancake - mushrooms; another pancake - boiled rice, and so on, until all the layers are laid. The top of the kurnik is pancake. You can choose any other filling, if desired. Put the collected chicken in a preheated oven for 7-10 minutes. Make the temperature not too high. The product must be warmed up to combine odors. Serve with sour cream.
Recipe 5. Butter cake with sour cream and apple jam
Ingredients:
Water or milk 100 ml
Sour cream 200 g
Cinnamon 1-2 g (for apple jam)
Dry yeast 10 g
Sugar 150 g
Flour 800 g
Jam, apple 400-500 g
Cooking:
Prepare a doughless dough, let it rise and then roll on a work surface into a layer no more than one centimeter thick. Take a round notch for the dough, with a diameter of 5-6 cm and cut out the circles, as in dumplings. In the middle of each mug put a spoonful of jam. Fold the circles in half, but do not pinch them along the edge completely, but only curl the resulting semicircle by pinching the corners (edges). Prepare the baking dish by greasing it with oil. It will be very convenient to stack semi-finished products if the bottom of the round shape is narrowed downwards. Place each portion of the dough with jam in a circle, from edge to center, so that the semi-finished dough touches each other. When the dough rises, all the details of the dough should come together, forming a relief surface resembling a flower in shape. Bake the pie until cooked. 3-5 minutes before the end of baking, remove the cake with the apple pie from the oven, coat the surface with a beaten egg or sugar syrup and return to the oven to brown. Remove the finished, still warm cake from the mold, place it on a dish and sift icing sugar on it.
Recipe 6. Butter cake on sour cream with dried apricots and orange zest
Component Products:
Sour cream 200 g
Orange zest 1 tbsp. l
Sugar 0.5 tbsp.
Butter, creamy (soft) 100 g
Syrup (sugar) 50 ml.
Soda, food 8 - 10 g
Lemon juice, vinegar (for quenching soda)
Dried apricots 0.5 kg
Flour 450 g.
30 ml refined oil
Preparation Procedure:
Pour dried apricots for 15 - 20 minutes with boiling water. Sift the flour, enrich it with oxygen, mix with sugar and orange zest. Knead the dough by adding sour cream, butter and quenched soda. Allow 5 to 10 minutes to rest. Drain and pass water from dried apricots through a meat grinder. Separate the third part of the cooked dough. For the most part, roll out a rolling pin with a rolling pin, one third more in size than the form in which we will bake. Cut small triangles along the edge, place in a baking dish so that they look slightly like petals. Arrange the filling of dried apricots. The rest of the dough to form a rectangle and cut into strips. Lay strips on top of the filling, simulating the inflorescence of a sunflower. Bake in a preheated oven.
5 minutes before cooking, remove the cake, grease with vegetable oil and return to the oven. Grease the finished cake with sugar syrup.
Recipe 7. Closed sour cream pie with banana and pear
Component Products:
Pear (peeled) 350 g
Sour cream 200 ml
Bananas 300 g
Lemon juice 50 ml
Sugar 1 tbsp.
Cooking oil (or oil) 150 g
Flour 600 g
Baking powder 10 g
Icing sugar
Cooking method:
Bananas, pear and half sugar interrupted in a blender, in mashed potatoes. Sift the flour with baking powder, for enrichment with oxygen and more thorough mixing with baking powder. Using a knife, crush baking margarine into small crumbs, add sour cream, the remaining sugar and knead the dough. Roll out into a rectangular layer, cut lengthwise into 3 - 4 parts. We also divide the filling, distributing it in strips, wrap the sausage, tightly closing the edges. Spread in a spiral, in a form with oiled parchment. Bake in a preheated oven, until cooked.
Sift the icing sugar onto the finished cake.
Recipe 8. Unsweetened sour cream pie with red fish and cheese
Ingredients:
Dough (see recipe number 3) 300 g
Dough, pancake (see recipe number 4) 250 g
For filling:
Grilled trout (or salmon) 450 g
Chopped herbs (to taste) 50 g
Hard cheese (any) 200 g
Lemon juice 30-50 g
Cooking:
Roll the yeast dough into a layer, not more than a centimeter thick. Lay the dough in the prepared form so that its edges cover the sides, but do not sag. Place the pieces of fish fillet on the dough and, when the yeast dough rises, set to bake a pie with an open filling. After the edges of the cake are slightly browned, sprinkle with chopped herbs and sprinkle the fish with lemon juice. Pour the pancake dough and return the cake to the oven, bake until fully cooked. Remove the cake again to sprinkle with grated cheese before you finally get it and serve it. The cheese should melt and lightly brown.
Sour cream pie - tricks and tips
Even in sweet dough, always add a little salt, and sugar in unsweetened dough. This technique will help emphasize the taste of baking, working in contrast.
The less flour there is in the dough, the easier it rises when baking. Try to add flour so that it is convenient to work with the dough.
