Composition / ingredients
Step-by-step cooking
Step 1:
Necessary ingredients for the dough.
Step 2:
Prepare all the bulk: flour, soda, salt, sugar and yeast
Step 3:
Mix well
Step 4:
Add warm milk and vegetable oil
Step 5:
Mix
Step 6:
Drive in the egg, knead the dough and knead well
Step 7:
The dough turns out soft, elastic and a little sticky
Step 8:
Cover with a towel and leave in a warm place for 1 hour
Step 9:
After an hour, the dough will rise well, we knead it and mix it slightly to remove air bubbles
Step 10:
Roll out or stretch the dough into a circle with your hands
Step 11:
The edges of the circle should protrude beyond the diameter of the mold by 5-6 cm
Step 12:
Grease the mold with a piece of butter and lightly crush it with flour, spread out the rolled dough (I have a shape with a diameter of 28 cm, the height of the sides is 4 cm). At this time, we turn on the oven to warm up and put the form with the dough somewhere next to it, so that the dough fits in the heat, and we will do the filling in the meantime
Step 13:
Necessary ingredients for filling
Step 14:
Beat eggs lightly with sugar
Step 15:
Add a pinch of salt
Step 16:
Choose high-quality sour cream, thick, preferably at least 20% fat content, necessarily tasty and natural. A low-quality and liquid product will spoil the taste and consistency of the filling. Combine the egg mixture with sour cream, mix well.
Step 17:
The filling is ready
Step 18:
Pour the filling into the mold with the dough
Step 19:
We make incisions with scissors - first we divide the circle into 4 parts, i.e. we make 4 incisions
Step 20:
Then we make the necessary number of incisions in each sector (there should be an even number of them)
Step 21:
We bend our dough strips in a staggered order
Step 22:
Bake at 190 degrees in a preheated oven for 40-50 minutes - the dough should be well browned, the filling will remain runny at the same time - don't let it frighten you, when the pie cools down it will be the right one. The baking time and temperature are indicated approximately - be guided by the features of your oven.
Step 23:
When the cake cools down a little, it can be removed from the mold
Step 24:
We cut the pie only when it cools down completely, or even better - it cools down. Have a nice tea party!
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!
So that the oven has time to heat up to the desired temperature, turn it on in advance (10-20 minutes before cooking).
Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 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
- 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
- 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
- Vegetable oil - 873 kcal/100g
- Baking soda - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Table salt - 0 kcal/100g
- Dry yeast - 410 kcal/100g
