Shortbread dough for juicers on sour cream
Composition / ingredients
15
servings:
Cooking method
Shortbread dough is used for juicers. It's easy to cook it, it's enough to have butter (or any fat, goose, chicken, pork will do well), sour cream, flour, egg.
1. Sift the flour into a bowl.
2. Add the butter and chop it with a knife along with the flour.
3. Rub the mixture to the state of crumbs.
4. Add baking powder.
5. Enter sour cream mixed with sugar and egg.
6. Knead the dough well, you may have to add flour - it depends on the specific products taken (different eggs, flour, etc.)
7. Wrap the dough in a plastic bag or plastic wrap and put it in the refrigerator while you make the filling for the juicers.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- 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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 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
- Wheat flour - 325 kcal/100g
- Baking powder - 79 kcal/100g
