Verguns on kislyak
Composition / ingredients
8
Servings:
Cooking method
1. Beat the eggs with sugar until a white fluffy foam forms.
2. Separately extinguish the soda with vinegar and add to the egg mixture.
3. Add sour milk (sour milk) here, mix everything.
4. Sift the flour and add it to the egg-milk mixture.
5. Knead the dough. Don't worry that it will be a little sticky - that's what you need. Before proceeding to the next step, the dough should lie under a towel for 10 minutes.
6. Sprinkle the work surface with flour or grease with vegetable oil, roll out the dough into a thin layer and cut into rectangles. Cut each one in the center and twist the dough.
7. Fry the verguns in hot oil until browning.
8. Decorate the finished delicacy with powdered sugar.
Sweet tea drinking, spiritual gatherings!
Caloric content of the products possible in the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Powdered sugar - 374 kcal/100g
- Baking soda - 0 kcal/100g
- Sour milk - 60 kcal/100g
