Sour cream cake

Category: Yeast bread
Sour cream cake

Ingredients

Opara
Wheat flour of the highest grade 225 g
Water 160 g
(135 g according to GOST)
Compressed yeast 10 g
Dough
All dough
Wheat flour of the highest grade 275 g
Salt 5 g
Sugar 75 g
Unsalted butter 75 g
Compressed yeast 10 g
Sour cream 5.5% fat
(100 g sour cream 30% fat according to GOST)
160 g
Chicken egg for lubrication. 20 g

Cooking method

  • Delicious, sweet, soft cakes.
  • I have 20% sour cream, put 140g. I just smeared it with milk.
  • I will definitely repeat
  • Knead the dough for 5 minutes. Ferment for 4 ½ hours at 30 degrees.
  • Knead the dough for 5 minutes, add butter and continue kneading for another 3-5 minutes. Ferment the dough at 30-32C for 90 minutes.
  • Cut into pieces of 100-105g, round off the pieces of dough and let them lie on the table for 2 minutes. Then roll the dough with a rolling pin into flat cakes 1 cm thick and 12 cm in diameter.
  • Proof the cakes for 40-90 minutes. To avoid the formation of bulging and stratification of the crumb, often and deeply prick the surface of the cakes. Brush with egg and bake at 390F for 15-17 minutes.

Note

🔗 People - mariana_aga

Crochet
GruSha
Wonderful sour cream !!! But I don’t have any pressed yeast ... and it’s not expected ... with dry yeast, I think it will not work at all ...Gulenka, what do you think, is it worth venturing with dry ones?

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