Description
The recipe is simple, but quick pies, the main thing to sculpt smaller, because "grow up" when frying as yeast) Oil does not absorb. Remember how long I did not venture to prepare any cakes herself, because with the test, not only were not friends, but were afraid of fire. And the flour was not afraid of me just sweets))) And once took a chance... Now as I wanted pies -got up and did. Mum's recipe is simple, but with the exact proportions.
Ingredients
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Sour cream
2 Tbsp
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Soda
1 tsp
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Yogurt
500 ml
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Flour
4 cup
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Chicken egg
1 piece
Cooking
To break the egg into a bowl, add sour cream, stir well and pour in the yogurt. You can add a pinch of salt. Add soda and stir for a few minutes, until the mixture increases in size
Pour a glass of sifted flour, to interfere with a whisk. If the lumps is for a few seconds, stir again) Sift another Cup of flour, stir and say goodbye to the Corolla)
Now it is the turn of the third Cup of flour, to disturb better with a wooden spoon or spatula.
The fourth Cup of flour sifted on the table, put the dough with a spatula and promosite until it almost stops You to stick)
Divide the dough into 3-4 pieces, powder and flour to pull one part of the sausage. You can cut Pirozhkova-pieces a La carte, but I prefer the dough to squeeze, like in the photo. The size of a large walnut. My mother sculpts mini pies, because they are when cooking increase in size 3 times, but I don't like to play when I want to eat, so cheating) so I have stock for the stuffing size of a walnut nut!
Today I have potato pies. I fry onions in a mixture of rust. and butter in a minute salted fried onions, so he quickly gave up her juice and softened. Interfere with boiled potatoes + salt and pepper. Salt "too" well, otherwise in ready, almost fresh pies - the filling will seem insufficiently.
On one of the cakes, I put a full teaspoon of filling, mold and replusive. This is how I mold...
But this get! And oil almost does not absorb, I think this point will offend many)))
I advise to dazzle the entire portion immediately prior to frying, because this dough is baked just a minute. And I don't have time during the molding of polufabrikatov time to turn it. And You do not advise)
Well, that's all. Oil pour in a small diameter pan layer of about 1 cm, no less, and warm up in the fire, not less than the average. "SECRET": if you can fry this dough on a small fire, cakes not rise, the dough will not air, and in this case the dough absorbs a lot of oil!
Boca I don't fry if oil is sufficient that do not have. If still remains a bright rim at a few mm is not worth roast to the point, just for the sake of beauty))) And the cakes still ready, it's cooked, I promise!
Help yourself!
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