Composition / ingredients
Cooking method
Pour the whey into a saucepan and put it on the stove over a slow fire. Melt the butter in hot whey. Remove from the stove, add sugar, salt. The most important thing is not to let the serum boil and not to bring it to a very hot state.
Add dry yeast to the flour, mix. Add to the whey and knead. The dough will turn out like sour cream. Add flour in parts.
Then cover the dough with a towel and let it stand for 30 minutes.
You can take any products for the filling, but I have boiled eggs with green onions and salt.
Preheat the oven to 180C. Divide the dough into portions, roll each into a ball, roll out into a flat cake. Put the filling in the center, pinch the edges and place on a baking sheet with parchment seam down. Let stand for 10 minutes and bake for 25 minutes. Then coat the pies with a mixture of cream and yolk and bake for another 5 minutes.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 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
- Pressed yeast - 109 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
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Egg yolks - 352 kcal/100g
- Serum - 31 kcal/100g
