Composition / ingredients
Step-by-step cooking
Step 1:
To prepare the aspic dough on mayonnaise and kefir, take the following products: of course, these same ones appearing in the name, kefir and mayonnaise, flour, eggs, salt, baking powder and soda. Yes, in this case, both components are often taken.
Step 2:
Pour the kefir into a deep bowl. In kefir, extinguish the soda, and then one by one drive the eggs into the resulting mixture.
Step 3:
Add mayonnaise at the same time.
Step 4:
Mix all the ingredients well together. Add salt with a pinch of salt, it is better in this case to take fine salt - it will dissolve well and quickly in the dough.
Step 5:
Now it's the turn of flour: it needs to be sifted and mixed with baking powder. All this can be done quickly right over the container with the kneaded dough: sifted flour, followed by baking powder.
Step 6:
It remains to mix well the resulting aspic dough on mayonnaise and kefir until smooth. I also pour in a little sunflower oil, so that in the end the pie is easier to lag behind the walls of the baking dish or baking paper, which I usually use to spread the mold. And the dough turns out to be more crumbly with butter.
Aspic dough on mayonnaise and kefir is very popular among cooks. It is the addition of mayonnaise, it is better to take fatty mayonnaise, which gives porosity, softness, and even sometimes friability to baking from such a dough - this is when there is more mayonnaise than kefir. In this case, the proportions of kefir and mayonnaise are used 2:1, respectively. In my opinion, this is the most optimal proportion - the baking turns out to be both not greasy and neat: soft, perforated, slightly rich (I'll show you it using the example of a pie with potatoes and canned fish in the next recipe).
The success of baking depends on the baking time - sometimes the pie grabs, rises quickly and starts to burn from above - it may seem to you that it is ready, but it is not: usually aspic pies are baked on average for at least 40-50 minutes (of course, depending on the oven and the volume of the pie). Therefore, do not rush to open the oven, even hold the finished cake in the oven for a little while, so that it does not settle with a sharp change in temperature.
Caloric content of the products possible in the composition of 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
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Baking powder - 79 kcal/100g
- Baking soda - 0 kcal/100g
