Liquid dough on sour cream and mayonnaise

In a large bowl (to make it convenient to knead the dough), mix mayonnaise and sour cream in equal proportions. You can take any mayonnaise with various flavorings, depending on individual taste preferences. And sour cream for this test can be taken with 10% or 15% fat content - this will be enough.

Separately break the chicken eggs into a container and lightly beat them with a hand whisk to a small white foam. And then pour the egg mixture into a bowl with sour cream and mayonnaise and mix all the ingredients well.

Sift wheat flour separately. This is done so that no extraneous debris that may be contained in the flour does not get into the dough. In addition, in this way, all the lumps in the flour are broken, and it becomes more airy.

Add a little salt to the sifted flour for flavor and thoroughly mix all the dry products together.

The next step in the formation of a liquid filling dough is the combination of liquid and dry ingredients. To do this, pour a mixture of wheat flour and salt into a mixture of sour cream, mayonnaise and eggs in small portions. Gently mix all the products. The dough should be of a homogeneous consistency, so you should carefully break all the lumps of flour.

The final step is to add baking soda to the batter. In this case, soda reacts with lactic acid contained in such milk-containing products as sour cream and mayonnaise. The result is a chemical reaction, due to which the dough becomes more porous and, as it were, bubbly. Homemade pie from such dough turns out to be lush and more airy.

Cover the batter with a clean towel so that it does not dry out on top, and leave for about half an hour at room temperature so that the soda reacts with the rest of the products. And after that, the dough is ready!

Successful culinary experiments!