Pies are an ancient and very good tradition of our people.
At the mere mention of cakes in the imagination of a Russian person, at least a dozen of favorite species immediately appear - different in shape and size, with all kinds of fillings, fresh or on yeast, sweet and savory.
In general, the abundance is such that every day you can bake, without repeating a single time - not by the type of dough, and even more so, by the form of fillings.
Pie with sour cream - general principles of technology
Any housewife knows more than one dough recipe for pies: on sour cream, kefir, yogurt, milk or water. If there was no yeast at hand, it doesn’t matter: without them, a good pie on sour cream will also come out. There would be flour, and smetanny pie bake - no problem.
We will not teach how to bake pies. Just try, in a nutshell, to summarize and systematize the centuries-old experience of preparing different types of dough for sour cream cakes.
In order for pie lovers to have the opportunity to diversify their table, we remind you that the dough can be bland (unleavened) and sour (on yeast).
Yeast dough is prepared by sponge or straight way.
The sponge method is that the liquid base of the dough is initially prepared in which the yeast is introduced. When the yeast begins to work, flour and all the bulk ingredients of the dough are added to the brew, after which it is kneaded, settled, and the formation of products and baking is started.
Bezoparny method involves the simultaneous combination of all the ingredients of the dough and the kneading, followed by the process.
Fresh dough (without yeast) is divided into the following types of processing:
puff,
shortbread,
biscuit
pancake,
gingerbread,
honey
choux,
proteinaceous,
strudel dough
pasta for pasties,
dumplings dough.
Further, both types of dough are also divided into two types:
on pastry dough, with the addition of:
sugar or its substitutes, or honey
eggs or egg powder (melange)
butter, vegetable or butter, or margarine
milk or dairy products, nuts, candied fruits, dried fruits,
flavors (fragrances): vanilla, cinnamon, fruit essences, spirits.
The range of products baked from sweet dough is so huge that a hundred and very large articles should be devoted to this topic.
Dough without baking: it is kneaded with water, with or without yeast. Only salt is added to this dough. For the preparation of lean dough sometimes use a small amount of vegetable oil, but only to increase the plasticity of the dough.
Isn't that such an arsenal of dough types impressive? And if to this list to add a huge list of fillings for pies? But we’re not going to do this right now, because it’s time to go to the kitchen in order to have time to cook at least one of the possible cake options: on sour cream, or on plain water, from sour or fresh dough.
The following recipes, as an exchange of experience, can be useful, at least to stimulate the creative imagination in the next free evening, or to eliminate the need to think in order to bake more like this today.
Recipe 1. Rich open pie with sour cream with cherry filling
Product Composition:
Sour cream, low-fat (15%) 200 ml
2-3 eggs (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 the test)
Cherry liqueur (for filling)
Yeast, pressed 70-75 g
Cherry, pitted berries (fresh or frozen) 350-400 g
Cooking:
Turn on the oven to warm up and start cooking the dough near it. Products for the test should be warm, and the room should not be below 25 ° C. Make sure that there are no drafts: yeast dough does not like it. Prepare a baking bag filled with peas.
First, prepare the cherries for the filling: remove the seeds, put the berry in a sieve, and place it on any tray so that the juice flows through the sieve without touching the bottom of the lower container. After, powdered sugar and a spoon of starch, “sprinkle” the cherries so that they do not soak the dough in time for baking.
Soften butter, sour cream and eggs, beat with sugar until fluffy, add salt, flavor and yeast. In spite of the fact that the dough will be prepared quickly, in a straight-through way, allow the yeast to disperse a little until the bubbles start to stand out. This will also make sure that the yeast is fresh, and the dough will turn out lush. After that, pour the sifted flour, kneading the dough is not very dense consistency. First, work with a spatula or spoon, and then with your hands, until it comes off the hands and the surface where it is kneaded. Grease the form with oil. Roll a ball of dough knead on the surface of the form. In the center of the form, put a bag of peas on top of the dough and place it so that the edge of the dough is not pressed. In the baking process, when the edge of the dough rises and reddens slightly, remove the mold from the oven for a moment, remove the bag of peas and place a layer of cherries instead. Brush the rosy rim of the cake with a beaten egg or sugar syrup. Sprinkle the cherry slightly with the liqueur and return the cake to the oven so that it is added. Hold the ready-made pie on a damp cloth and then put it on the plate with a spatula.
Recipe 2. Puff sour cream cake with curd
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
Granular curd cheese (9%) 600-700 g
Egg 1 pc. (for surface lubrication)
Icing sugar (for powder)
Cooking:
Prepare the surface to work with the dough. Sift the flour onto the cutting board in a slide, combine it with baking powder or ammonium powder, salt. Cut the butter into small cubes and cool it down. Add it to the flour mixture, combining flour with butter, cutting movements, and a knife. Then, in the resulting crumb, combine with chilled sour cream, and knead the dough on the table. If the dough heats up, roll it into a bowl and cool in the fridge, then continue to roll it again in thin sheets. Each time, roll out the dough, sprinkle it with a layer of granular cottage cheese. Then roll into 4 layers and continue to roll thin again. Repeat this operation at least 10-12 times. When the rolling of the dough is complete, fold it into a square and make an incision in the center, diagonally. Along the incision line, pull two opposite corners of the square into the hole. After that, slightly pull the dough, taking the opposite corners. Bake at 200 ° C until rosy color. Hot product, taken out of the oven, drizzle with a beaten egg, sprinkle with powdered or crystalline sugar.
Recipe 3. Unsweetened closed cake 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 lubrication) Yeast, dry “Moment” 5 g
Oil 100 g
Milk 70-80 ml
For filling:
Cabbage with meat stewed on sour cream
Cooking:
Prepare a brew from sugar, warm milk, yeast and 5-7 tablespoons of sifted flour. When the sponge increases by 2 times, add 2 eggs, sour cream and butter, beaten into the lush foam. The added ingredients must be warm, otherwise the sponge will harden, and the cake on the sour cream will be thick and tough. Stir the slurry and gradually add in the sifted flour, combined with salt. Add a couple of spoons of sugar to make the yeast work better and faster. Knead the dough, first with a spatula, and then with your hands. Split the dough in half and roll both pieces into a ball. The dough should be soft, but rather elastic. Roll one ball in a circle, 3-4 cm more than the other. Place a large circle in the prepared mold so that its edges hang slightly over the side. From the cabbage meat filling, remove the excess sauce, so that the dough is not soaked and rose better. Spread the filling over the entire shape of the circle. Place a second, smaller circle on top of the filling and tweak the edges of the bottom layer of dough, connecting it with the top layer. Both layers of dough should be no more than 1.5 cm thick. Even if you really like a large amount of stuffing in the pies - do not overdo it so that the dough is easily and evenly raised. You can arrange the edges of the cake by cutting twigs, wicker braids or pigtails from a small piece of dough, which must be separated from the total mass in advance and kneaded the steeper dough. Putting the decoration on the diameter of the cake, top, blot the edge with a beaten egg or moisten with water so that the decoration stuck in the right place. After the cake rises, bake in the oven. When the pastry is almost ready and already reddens, grease the surface so that the cake is beautiful and hold it in the oven for a bit until the surface is shiny. For gloss, beat an egg with a small pinch of sugar.
Recipe 4. Fresh sour cream pie with mushrooms and chicken - kurnik
Ingredients:
Flour 300-350 g
Sour cream, liquid (non-fat) 150 ml
Milk 200 ml
Soda 5-8 g
Eggs 4 pcs.
Refined oil 80-100 ml Stuffing for kurnik:
Rice (boiled) 250 g
Eggs (boiled) 5 pcs.
Chicken meat (fried) 700 g
Fried mushrooms 350 g
Cooking:
From flour, liquid sour cream, milk and eggs, knead the pancake dough. 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 different fillings: pancake - mushrooms; another pancake - boiled rice, and so on, until all the layers are laid. Kurnik top - pancake. You can choose any other filling, if desired. Put the collected kurnik in a preheated oven for 7-10 minutes. Temperature is not too high. The product must be heated to unite the smells. Serve with sour cream.
Recipe 5. Rich cake with sour cream and apple jam
Ingredients:
Water or milk 100 ml
Sour cream 200 g
Cinnamon 1-2 g (for apple jam)
Yeast, dry 10 g
Sugar 150 g
Flour 800 g
Jam apple 400-500 g
Cooking:
Prepare a straight dough, let it rise, and then roll it onto the working surface into a formation that is no more than one centimeter thick. Take a round notch for the dough, with a diameter of 5-6 cm and cut the circles, like on dumplings. Place a spoonful of jam in the middle of each mug. Fold the circles in half, but do not pinch them along the edge completely, but just roll up the semicircle that has formed, pinching the corners (edges). Prepare baking mold by brushing it with oil. It will be very convenient to stack semi-finished products, if the bottom of a round shape is narrowed down. Place each portion of dough with jam in a circle, from the edge to the center, so that the semi-finished dough products touch each other. When the dough rises, all the details of the dough should connect, forming a relief surface resembling a flower. Bake the cake until tender. 3-5 minutes before the end of baking, remove the form with apple pie from the oven, blot its surface with a beaten egg or sugar syrup and return to the oven to brown. Remove the ready, still warm cake from the mold, put it on a dish and sift icing sugar on it.
Recipe 6. Butter cake on sour cream with dried apricots and orange zest
Constituent products:
Sour cream 200 g
Orange peel 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 extinguishing soda)
Dried apricots 0.5 kg
Flour 450 g
Oil, refined 30 ml
Preparation:
Dried apricots for 15 - 20 minutes pour boiling water over it. Flour by sifting, enrich with oxygen, mix with sugar and orange zest. Knead the dough by adding sour cream, butter and quenched soda. Let rest 5 - 10 minutes. Water from dried apricots drained and minced. Separate the third part of cooked dough. For the most part, roll out a rolling pin with a rolling pin, one third of the size larger than the baking mold. On the edge cut into small triangles, place in a baking dish so that it is slightly peeking out like petals. Transfer the dried apricots. The rest of the dough to form a rectangle and cut into strips. Place the strips on top of the filling, imitating the inflorescence of a sunflower. Bake in a preheated oven.
5 minutes before readiness, take out the cake, smear with vegetable oil and return to the oven. Slice the finished cake with sugar syrup.
Recipe 7. Closed pie on sour cream with a banana and pear
Constituent products:
Pear (peeled) 350 g
Sour cream 200 ml
Bananas 300 g
Lemon juice 50 ml
Sugar 1 tbsp.
Culinary fat (or oil) 150 g
Flour 600 g
Baking powder 10 g
Powdered sugar
Preparation:
We cut bananas, pears and half of sugar in a blender, in mashed potatoes. Sift flour with baking powder, for enrichment with oxygen and more thorough mixing with baking powder. Baking margarine with a knife is crushed into fine crumb, add sour cream, the remaining sugar and knead the dough. Roll out into a rectangular layer, cut along 3 - 4 parts. We also divide the filling, distributing the stripes, wrap the sausage, tightly pinching the edges. We lay out in a spiral, in a form with oiled parchment. Bake in a preheated oven, until tender.
Sift icing sugar on the finished cake.
Recipe 8. Unsweetened sour cream cake with red fish and cheese
Ingredients:
Dough (see recipe number 3) 300 g
Pancake dough (see recipe number 4) 250 g
For filling:
Fried trout (or salmon) 450 g
Chopped greens (to taste) 50 g
Hard cheese (any) 200 g
Lemon juice 30-50 g
Cooking:
Yeast dough roll into a layer, not more than a centimeter thick. Place the dough in the prepared form so that its edges cover the sides, but do not sag. Place the fish fillets on the dough and, when the yeast dough rises, put the cake on the cake, with the filling open. After the edges of the cake are lightly browned, sprinkle with chopped greens and sprinkle the fish with lemon juice. Pour the pancake dough and return the cake to the oven, bake until ready. Remove the cake again to sprinkle with grated cheese, before you finally get it and serve it to the table. The cheese should melt and fry slightly.
Sour cream pie - tricks and tips
- Even in sweet dough always add a little salt, and in unsweetened - sugar. This technique will help emphasize the taste of baking, working in contrast.
- The smaller the flour in the dough, the easier it gets when baking. Try to add flour so much that it was convenient to work with the dough.
