People began to use rye flour for preparation of various pastries long ago. From it cooked not only bread, but also flat cakes. I to you also suggest to bake them.
It is required to you
- - rye flour - 450 g;
- - egg - 4 pieces;
- - a desi - 150 g;
- - sour cream - 2 tablespoons;
- - sugar - is slightly less, than a half-glass;
- - baking powder for the test - 1 bag;
- - salt.
Instruction
1. Sift rye flour in separate ware in the form of the hill.
2. Mix granulated sugar with 3 crude eggs. Carefully shake up the formed mix. Then enter to it, without ceasing to shake up at the same time, sour cream, baking powder for the test and salt. The last to this weight add a desi, only before it soften it, having taken some time at the room temperature.
3. Having made small dredging in the sifted rye flour, lay out in it homogeneous creamy mass. Properly knead dough - it has to turn out abrupt. If necessary add to it flour.
4. Divide the received stiffdough into identical pieces. Then create from everyone a spherical figure which weight is approximately equal to 100 grams. As a result of such balls at you about 10 pieces have to turn out.
5. Roll the balls formed of the test with a rolling pin in a form of flat cakes.
6. Having greased flat cakes with in advance shaken up egg, make on their surface cuts by means of a knife. In such look send a dish to an oven which temperature is equal to 180-200 degrees, approximately on one quarter of hour.
7. Pastries give to time completely to cool down then give to a table with milk. Flat cakes from rye flour are ready!