Sour cream dough is the basis for the pies and cakes of sour cream lovers loved in our country and abroad. But you can bake any other pastry from it, because the recipe for sour cream dough is universal. In fact, everything that is put in the oven in the form of dough can be cooked on this dairy product: pies and buns, pies and kulebyaks, baked pancakes and cheesecakes, muffins and cakes, mannikins and casseroles.
The five most commonly used ingredients in sour Cream Dough Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Sour cream | 210 | 2.8 | 20 | 3.2 |
| Sugar | 398 | 0 | 0 | 99.7 |
| Wheat flour | 325 | 12 | 1 | 67 |
| Flour | 325 | 12 | 1 | 67 |
| Butter | 734 | 0.5 | 82.5 | 0.8 |
Is the dough on sour cream, liquid or steep?
The main feature of sour cream dough is that it rarely turns out dry when ready. If fat or oil is present in the recipe, baking will almost certainly please with juiciness, splendor and tenderness. The main thing is to choose the right dough recipe with sour cream.
Liquid sour cream dough is ideal for aspic pies, butter-fried donuts, muffins in molds and sour cream cakes. It does not need to be rolled out or leveled before baking. You can add any filler inside: vegetables and mushrooms, fruits and berries, jam and cream. And you can do this both before and after sending it to the oven. Varieties: sponge cake, aspic, soft yeast.
The steep dough on sour cream is the basis for curly pies, structural cookies. It can be sandy, layered, yeast. The first two are cooled before cooking, the latter, on the contrary, is kept warm for proofing.
The Five Fastest Sour Cream Dough Recipes:
| Dish Name | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Aspic pie dough with mayonnaise | 10 min | 317 | +12 |
| Sour cream dough for pie | 10 min | 301 | +35 |
| Pizza dough in a frying pan | 10 min | 323 | +32 |
| Aspic pie dough with sour cream and mayonnaise | 10 min | 264 | +201 |
| Simple liquid pizza dough with sour cream | 10 min | 227 | +253 |
Tips :
- sour cream should not be liquid or layered
- stratified sour cream should be weighed before use - put in gauze and hung so that excess moisture is lost