Flat cakes from the sour cream test incredibly tasty, soft, gentle and fragrant. Flat cakes long remain fresh, and it is possible to serve them and with a sweet stuffing to tea and as replacement of bread to first courses.
It is required to you
- For simple flat cakes on sour cream:
- - 1 glass of sour cream;
- - 1-2 tablespoons of sugar;
- - 2.5 glasses of flour;
- - 1 egg;
- - 50 g of the kindled desi or margarine;
- - 1/3 h spoon of salt;
- - soda teaspoon;
- For sour cream flat cakes on yeast dough:
- - 100 g of sour cream;
- - 500 grams of flour;
- - 140 g of water;
- - 5 g of a yeast powder;
- - 1 h salt spoon;
- - 75 g of sugar;
- - 75 g of a desi (margarine).
Instruction
1. It is possible to call sour cream flat cakes a universal product. For their preparation it is possible to use any flour: wheat premium or wholegrain. And also its mixes with rye, barley, corn, oat — a word, any that will be in kitchen. It is necessary only that the share of wheat flour wasn't lower than 50% for giving to the test of necessary glutinosity. Besides it is possible to make flat cake thicker and a peculiar bread will turn out. And it is possible to roll, on the contrary, it to similarity of a lavash then to wrap in it meat or salad. Fry such flat cake in a frying pan with oil most quicker, but it is possible and to lay out it on a baking tray, having sent later to an oven. Such option will turn out less high-calorie, so — more dietary.
2. Shake up simple flat cakes on sour cream of Egg with sour cream, then add the kindled desi (margarine) and sugar. In other bowl sift flour, add salt and soda. Well mix and add to liquid mix. Knead dough. If dough strongly sticks to hands, add a little more flour. Leave it to have a rest minutes 15. Divide dough into equal parts. Roll each piece in flat cake.
3. Warm a frying pan and bake on small fire a baking plate a cover without oil addition. You watch that didn't burn. Turn on other party a scapula and wear out flat cake, without closing a frying pan a cover any more. Lay out ready flat cake on a plate. If desired it is possible to grease with a desi, so it will turn out more tasty.
4. Sour cream flat cakes on the barmy testevnachal prepare a sponge dough. For this purpose pour a yeast powder into warm (not hot) water and leave for 5 minutes. Carefully stir that yeast was completely dissolved. Add flour to consistence of dense sour cream. Cover a bowl with a sponge dough a clean kitchen towel and leave in the warm place. In the beginning mix will increase in volume, then will become covered by bubbles, folds and will begin to accumulate. It means that the sponge dough ripened and it is possible to start mixing of the test.
5. Sift the remained flour. Add sour cream, soft oil (margarine), sugar and salt. Hands pound everything in a crumb. Then add a sponge dough, mix and knead stiffdough. Let's the test have a rest 20 minutes then once again well knead. Dough has to turn out homogeneous and smooth. After that cover dough again and let's it rise. Dough has to increase by 2-3 times.
6. Then divide it into 8 equal parts, create a ball from each piece, cover with food wrap and let's stand 10 minutes. Roll each ball in flat cake 1 cm thick, again cover with a film and let's approach 40 more minutes. The suitable flat cakes need to be punctured with a fork or a match in several places. Grease flat cakes with the shaken-up yolk and put in the oven warmed up to 180 degrees. Bake until ready. Flat cakes have to be reddened and become beautiful golden-brown color.