Composition / ingredients
Step-by-step cooking
Step 1:
How to make dough on ryazhenka for pies, pies and buns? Prepare the necessary ingredients for the dough. Use flour of the highest grade. It's better to take a fatter ryazhenka. Depending on what you are going to cook from this dough, it can be made sweeter or neutral. Sweet dough is suitable for buns and large fruit pies, and neutral dough is suitable for pies with a variety of fillings.
Step 2:
Take the highest quality butter, without vegetable additives, corresponding to GOST. Melt it in any of the ways described at the end of the recipe. Then cool the oil.
Step 3:
Heat the Ryazhenka to a temperature of 37-40 ° C. Ryazhenka, like other fermented milk, needs to be heated correctly so that the serum does not separate: 1. Heat only on the slowest heat on the stove. No microwaves! 2. Stir the ryazhenka constantly with a spatula or spoon. 3. Check every minute how hot it is. The ryazhenka should be warm, not hot. If flakes appeared and the serum separated, the ryazhenka was overheated.
Step 4:
Add 2 tablespoons of flour, 1 tablespoon of sugar, salt and dry yeast to a warm ryazhenka. !!! Dry yeast is sometimes difficult to stir, as they form lumps. It is better to scatter them over the surface of the liquid in a thin layer. But before that, stir in the ryazhenka flour, salt and sugar.
Step 5:
Mix everything well and leave for 20 minutes until a fluffy cap appears. This means that the yeast is active and the dough can be cooked further. If this does not happen, you will have to take other, fresher yeast. Dry yeast can be replaced with fresh pressed yeast, based on the proportion of 1:3. That is, for 1 gram of dry yeast required by the recipe, you need to take 3 grams of fresh.
Step 6:
Sift the remaining flour into a deep bowl and make a recess in it. It is important to sift the flour to saturate it with oxygen. Then the baking will turn out to be airy and will rise well when baking.
Step 7:
Pour the sourdough and melted butter into the resulting hole, break the egg and pour in the remaining sugar. If you need a neutral dough, then 1 tablespoon of sugar is enough. Since I was making a fruit pie from the dough and I needed a pronounced sweet dough, I put about 90 grams more sugar.
Step 8:
Knead a soft elastic dough, adding flour to it if necessary. At first, the dough will stick to your hands, then, as you knead and add flour, the stickiness will become less. But it is also not worth completely clogging the dough with flour. It is better to add it after, when you roll out the dough pieces on a floured surface. Assemble the finished dough into a ball, cover with a towel and leave in the heat for 1 hour to rise.
Step 9:
The dough on the ryazhenka is ready. You can make pies out of it, use it as a base for large pies and form delicious buns. Enjoy your meal!
Butter can be melted in the microwave or in a water bath.
How to melt butter in the microwave?
Cut the butter into small pieces and place it in a special container. To prevent the oil from splashing when heated, cover the oil vessel with a paper towel. The oil should be melted either at the lowest power or in defrosting mode. At first, five seconds will be enough. Next, if the butter has not melted yet, set it again for 5 seconds and start the microwave. Repeat the process several times until the desired result.
How to melt butter in a water bath?
You will need two containers of different diameters. Pour water into a large one and put it on the stove. Place the smaller container on top so that it is submerged in water by about half. Put the sliced butter into it. Under the influence of boiling water, the oil will begin to melt. Stir the oil slightly to speed up the process. As soon as the pieces of oil are completely dissolved, remove the container from the stove.
Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
Be prepared for the fact that flour may need more or less 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!
Caloric content of 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
- Pressed yeast - 109 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
- Ryazhenka - 85 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g