Chicken coop dough on margarine and kefir

A simple and quick recipe for unleavened dough for a chicken coop! Kurnik is a delicious snack pie with chicken meat or other filling, which, as a rule, is more often made on unleavened dough based on margarine or butter and kefir or sour cream. The process of preparing the dough is simple, but it takes time.

Snezhana

Recipe author

Dough for chicken coop on margarine and kefir

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Composition / ingredients

servings:

Margarine

180

Kefir (2,5%)

250

Eggs

Baking soda

0.5

Salt

0.5

Sugar

Wheat flour

600

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 25 % 15 g

Carbohydrates 62 % 38 g

314 kcal

GI: 3 / 0 / 97

Step-by-step cooking

Cooking time: 40 min

Step 1:
Prepare the ingredients according to the list. Margarine is a cheaper analogue of butter, which is in no way inferior in quality and properties for baking. Margarine is softened in a microwave oven so that it is well rubbed with a whisk or spoon. Pour kefir at room temperature into a bowl, you can use not very fresh kefir for the dough, but, of course, not spoiled.
Step 2:
We drive a chicken egg into a bowl with kefir and margarine, if desired, the number of chicken eggs can be increased, the dough will turn out even softer and more delicious. Mix the ingredients with a whisk or spoon.
Step 3:
Add salt, sugar, mix again so that they dissolve in the liquid. Sift wheat flour, combine it with baking powder. Flour must be sifted not only to remove various kinds of debris and hairs, but also to saturate the product with oxygen, which in turn will make the dough soft and airy.
Step 4:
Instead of the usual baking powder, we use baking soda, add it not even slaked with vinegar, because kefir, especially if it is yesterday's, will act as lactic acid, and the desired reaction will occur when they are combined. Pour the flour mixture with baking powder into a bowl with a liquid mixture, add the flour in parts. Kneading the dough with a spoon each time.
Step 5:
When it becomes difficult to mix the dough with a spoon, put it on the table and continue kneading with your hands. However, margarine-based dough, like ordinary shortbread, should not be kneaded with your hands for a long time, so as not to make it tight and firm. The main task is to collect the dough into a ball.
Step 6:
The dough is ready, put it in a plastic bag and put it in the refrigerator for half an hour or an hour. In the meantime, you can prepare the filling for the pie. If the pie is planned to be baked the next day, there is nothing to worry about, the quality of the dough will not deteriorate. Such dough can be stored wrapped in a film in the refrigerator for several days.