Description
Very tender, flavorful pastries. And thanks to the ryazhenka from OURSSON the pastries still and did not get stale.
Ingredients
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Milk
1 l
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Sourdough
1 piece
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Ryazhenka
250 ml
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Flour
500 g
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Yeast
2 tsp
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Sugar
3 Tbsp
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Butter
4 Tbsp
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Chicken egg
1 piece
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Yolk egg
1 piece
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Milk
1 Tbsp
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Salt
0.5 tsp
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Water
50 ml
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Vegetable oil
1 Tbsp
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Honey
2 Tbsp
Cooking
I became the owner of starter cultures for sour milk from OURSSON. Preparation: 1. To sterilize the utensils for cooking sour milk. 2. Yeast pour into a sterilized milk of any fat content at room temperature (22-24°C). Dosage: 1 sachet of leaven for 1 liter of milk. 3. The milk mixture after inoculation of the starter mix thoroughly with a clean, dry spoon for 2-3 minutes to dissolve yeast. Capacity you need to cover. 4. Put the resulting milk mixture in the device for fermentation OURSSON (35-40°C) for 6-10 hours for fermentation. Cooling to 4-6°C. Your kefir is ready!
To prepare sour milk by using the starter OURSSON is convenient to use a thermos from OURSSON. In a glass thermos, pour milk, fall asleep bag starter from OURSSON, closed, vigorously shaken.
Put the glass in a thermos, pour boiling water to the mark and put in a warm place for 6-10 hours, I was done for the night.
In the end, have a delicate, moderately thick ryazhenka. Ready fermented baked milk put into the fridge and use as needed.
I suggest you cook delicious buns on the basis of sour milk from OURSSON. For simplicity, the dough produced in the bread maker. The breadmaker bucket, pour warm water, put the sugar and yeast, stir lightly.
Add 2 tablespoons of melted butter, salt, fermented baked milk from OURSSON room temperature.
Pour the sifted flour.
The egg, put the bucket in the breadmaker for kneading and lifting. I have it takes 1 hour and 40 minutes.
In the end, have soft elastic dough.
Work surface (Mat) podpisem flour. Divide the dough into 18-20 equal pieces (balls).
Roll out each ball into an oval with a brush the remaining melted butter (2 tablespoons). Fold the oval in half lengthwise and rolled into a curl.
Take a convenient form for baking, I pan, grease with vegetable oil and starting at the center put "curls".
Evenly loosely put all the "swirls" in the form. Yolk mix with milk and lubricated on top of the dough with a brush. Leave the buns for proofing in a warm place for 30 minutes. Put in heated to 180 degrees oven and bake for 45 minutes.
Ready hot buns grease (pour) with honey. Bon appetit!
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