Rye cakes from Aunt Natasha

Category: Yeast bread
Rye cakes from Aunt Natasha

Ingredients

Rye flour "Belovodye" 3 glasses
Egg
+ Sugar
1 PC.
1 soup. l.
Butter 200 g
Soda slaked with vinegar 1 tsp
Sour cream 1 tbsp. l.

Cooking method

  • All this is mixed until a homogeneous mass is obtained, divided into flat cakes (10-15 pieces), spread on a baking sheet, oiled. Bake at 200 degrees for about 20 minutes.

Note

The recipe was given kinski, I quote unchanged: (spelling saved)
Very tasty thank you kinski

Crochet
Tanyush, really completely without salt?

Or did the salt take place, just got lost over time?
BlackHairedGirl
Kroshik, well big-eyed No, the salt is not lost. I did it without salt, as it was in the Kinsky recipe ... You can add 1 tsp. salt, I think the taste will not suffer.
gala10
Once upon a time I baked rye cakes. I don’t remember the line-up anymore, it was probably different from that. On the second day they were already completely stone, I had to throw everything away. And how do these behave? Worth trying?
BlackHairedGirl
Gala, of course, try it! They will definitely not be stone, there is how much oil there, and sour cream. And you can adjust the sugar and salt to your taste. You can make salty, it will also turn out delicious.
Lanier
BlackHairedGirl. Good evening. I saw this recipe and I liked it. I want to ask the flour exactly like what is written? Is she "Rough"? Or doesn't it matter? Are the cakes really stale quickly? Is the oil liquid or soft? Thank you. Good luck and health.
gala10
I will definitely try! Then I will report, but for now I take it to bookmarks. Thank you!
BlackHairedGirl
Lanier Katyusha, I took peeled rye flour, I also made it with whole grain in half with buckwheat, and that, and that is delicious. Take whatever flour you have, it doesn't really matter. Butter, soft. The cakes should be stored in a cellophane bag, whether they get stale quickly, I can't say ... We ate them in a couple of days usually

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