Shortbread dough on kefir

How to make shortbread dough on kefir? In a separate bowl, beat the chicken eggs with sugar to a fluffy, homogeneous state without sugar grains, while the mass will lighten and increase in volume by 2.5-3 times. Add vegetable oil to the mixture and beat well again.

Kefir (fat content does not matter, you can take your favorite kind) strain and slightly warm up to a temperature of 25-30 degrees. Mix baking powder and salt with it.

Sift wheat flour to remove various impurities and saturate it with oxygen. Subsequently, the finished products will be soft, delicate and airy.

Add kefir with soda to the egg-oil mixture, mix gently so that splashes do not fly away and start pouring flour in portions. important! Its quantity will have to be controlled at its discretion, because the quality of the product itself and the size of the eggs, and the density of kefir, butter will vary, which means that the volume of flour may decrease or increase from that specified in the recipe. Start kneading the dough in a bowl with a fork or whisk, and when the mass thickens and it is already difficult to wield auxiliary tools, put the dough on a flour-dusted table and continue kneading with your hands. The finished dough turns out soft, elastic and does not stick to your hands. If flour is not enough, you need to add a little more.

Roll the shortbread dough on kefir into a ball and wrap it completely in a film, send it to the refrigerator for 20-30 minutes to ripen.

After the specified time, take out the dough and start cutting. You can make simple cakes from it by rolling them in powdered sugar or glazed in syrup. And you can stuff any minced meat (jam, jam, cottage cheese with vanilla and raisins) and cook delicious fragrant pies.

Bon appetit!

All the secrets of baking shortbread dough, why it turns out dry, hard or tasteless and how to avoid it, read the article about crumbly and tender shortbread dough .

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

Is it possible to replace baking powder with soda, how to add them correctly so that the baking is lush, how to avoid an unpleasant soda taste and much more, read the article "Baking powder or baking soda - which is better?"