Dough on whey for pies

Airy, fluffy, soft and obedient yeast dough! There are a huge number of different recipes for making yeast dough. It is made in a sourdough and non-sourdough way, on milk, water, kefir or whey, with and without chicken eggs, on dry yeast or on live ones. Every housewife has her own proven and convenient recipe. But it is worth paying attention to the preparation of the test on the serum. On this product, the dough turns out to be especially soft and lush, it makes excellent pies with any filling.
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Composition / ingredients

Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 8 g
Fats 16 % 10 g
Carbohydrates 71 % 45 g
292 kcal
GI: 4 / 0 / 96

Step-by-step cooking

Cooking time: 1 h 20 min
  1. Step 1:

    Step 1.

    Prepare the ingredients for the dough. The serum can be purchased in the store as a finished product or use the reverse of making cottage cheese from kefir, which is also convenient, there will be no release. The serum is heated to 36 degrees in a microwave oven or on a stove. Add a tablespoon of wheat flour and sugar to the whey. Stir so that the sugar dissolves and the flour disperses.

  2. Step 2:

    Step 2.

    Add dry yeast, mix again.

  3. Step 3:

    Step 3.

    Put the bowl of sourdough in a warm place for 20 minutes.

  4. Step 4:

    Step 4.

    Drive chicken eggs into a separate container, beat them with a fork so that the egg mixture becomes homogeneous in consistency. Melt butter in a water bath or in a microwave oven and cool it to room temperature. Instead of butter, you can optionally use a cheaper margarine product, such a replacement will not be noticeable on the quality and taste of the dough.

  5. Step 5:

    Step 5.

    Pour the cooled melted butter, egg mixture into a bowl with sourdough, add salt. Mix so that the mass becomes homogeneous in consistency. Pour the sifted wheat flour into a bowl with liquid. Add the flour in parts, mixing the dough well.

  6. Step 6:

    Step 6.

    When the dough becomes thick, spread it on a floured work surface and continue kneading. The dough should become soft, elastic and stop sticking to your hands. We put it back in the bowl, cover it with a towel on top or tighten the bowl with cling film. We put the bowl in a warm place for an hour.

  7. Step 7:

    Step 7.

    The dough should double in volume. We mince it and you can immediately proceed to the molding of pies. The dough is prepared very quickly, so the filling for the pies must be prepared in advance. Bon appetit!

Caloric content of the products possible in the composition of the dish

  • 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
  • Salt - 0   kcal/100g
  • Wheat flour - 325   kcal/100g
  • Chicken egg - 80   kcal/100g
  • Serum - 31   kcal/100g
  • Dry yeast - 410   kcal/100g

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