For the simplest cake, we need products:
250 g flour, 2 egg yolks and 150 g butter, a pinch of salt.
Knead the dough and send it to a cold place for 2 hours.
Cooking this cake is a little different from the traditional. That is the difference. In the split form with a diameter of 25 cm roll almost all the dough, leave a little for the top. Cover with foil or cooking paper and bake in a very hot oven at 200 degrees for 12 minutes.
While our base is being baked, 500 g of fresh champignons are mine, we cut them into slices, cut 2 onions into them and add butter or lard (for an amateur). Stew all this for 5 minutes. At the very end add a tablespoon of chopped parsley or dill. And favorite spices - curry, cumin, paprika. All together or something separately. The filling is ready. What a scent!
Shake 2 eggs, add 125 g of sour cream and 125 g of cream (or 250 g of sour cream), salt and pepper. Now we take out the base of the cake from the oven. Sprinkle breadcrumbs with breadcrumbs or flour and spread the mushrooms. Top neatly egg mass. We tear the rest of the dough with our hands and lay it on top. You can do without it - only mushrooms and egg mixture. It will be even more tender.
Everything. With the preparations finished. Sent to preheated oven for 30 minutes.
Pull out. Put the mold on a wet rag - it will be easier to pull out the cake from it. And start to pamper your loved ones with delicious and delicate homemade pastries.
Here the filling can be any. I really like this cake with both mushrooms and fruits. The theme is about mushroom cakes. So, we will prepare the stuffing of mushrooms.
The dough is cooked quickly, simply and in thickness resembles sour cream. No wonder that the bulk!
2 eggs, half a cup of sugar, 1 cup of sour cream, 1.5 cups of flour, ½ teaspoon of soda.
The filling is prepared from fresh or frozen champignons. You can simply fry the mushrooms and onions. And you can also add boiled rice. Also a tasty dish is obtained.
Now pour the dough into a greased form, lay out the stuffing - part of it will go down, some will remain on top. We bake on medium heat for 30−40 minutes. Sour cream dough is very good. A small sweetness of the dough and the salinity of the mushrooms give an unusual taste!
If you use this recipe with a fruit filling, increase the amount of sugar to 1 cup.
From this “quick” cottage cheese dough, I cook not pies, but fried pies. Very good and simple recipe.
A pack of cottage cheese (200 g) mixed with 2 eggs, salt, soda (½ teaspoon). Mix 2 tablespoons of flour.
Knead the dough and leave it for half an hour. At this time, cook any stuffing. Cooking mushroom as described above.
Now the process of molding pies. With a spoon, take the dough, spread it into flour, make a flat cake, spread the stuffing and form a pie. Fry in a pan in vegetable oil. Quick and very tasty!
Pastries of dough on kefir
500 g of kefir slightly heated in the microwave oven, not on the stove! It is important! Add salt and a little sugar, 3 tablespoons of vegetable oil. Flour interfere in three doses to the consistency of the usual yeast dough. A teaspoon of soda mixed with flour.
Now you can make pies or pies. Stew mushrooms with onions. Such dough is baked quickly, always successful and tastier than yeast.
Yeast dough is already used here. We go from simple to complex.
Put a dough of flour (2.5 cups), 30−40 g of fresh yeast and 0.5 cups of warm water. Leave her overnight. In the morning, add 200 g of melted butter, a tablespoon of sugar, an egg, 2 tablespoons of cream and a glass of vodka. Again put in a warm place to climb.
At this time, we will deal with the filling. First, from 100 g of cream and 4−5 eggs cook an omelet. Cut into pieces. Porcini or champignons cut into pieces and fry in vegetable oil. 400 g of green onions finely cut and crushed with salt, add chopped dill, scrambled eggs and fried mushrooms. All mix, salt and pepper to taste. The filling is ready. How good!
The dough came up. We start to form our cake. In a mold or on a baking sheet, pre-oiled, roll out a portion of the dough, spread the mushroom stuffing onto it, and make a grid from the remains of the dough or weave a pigtail. All edges gently pinch and top lubricated with a beaten egg.
Sent to the oven. Bake until tender. It is not just delicious - it melts in your mouth. Good as hot and cold.
Yes, you will believe in the truth of the proverb - “Not red in the hut by the corners, but red in the pies.” Bake pies and be sure to be happy!