The dough for pasties on kefir is tender, elastic, rolls well and keeps its shape

Kitchen appliances and utensils:

• deep bowl with a capacity of 4 liters or more;
• culinary spatula;
• cooking mat made of silicone or plastic;
• pan;
• sieve for sifting flour;
• kitchen scales;
• beaker;
• cling film.

Ingredients

Step cooking

1. Pour the sifted wheat flour of the highest grade (3 cups with a volume of 250 ml) into a deep bowl with a capacity of 4 liters or more. Add a pinch of salt. Stir the ingredients with a fork or spoon, a cooking spatula.
   
2. Pour 1 cup of kefir to the mixture of dry ingredients. Kefir should have room temperature. If the product was in the refrigerator, it must be removed in advance so that it warms up to room temperature.
   
3. In a separate deep plate, stir with a fork a chicken egg (1 piece). Pour the egg mash into a bowl.
   
4. Melt over 50 grams of butter over low heat. Wait until the oil has cooled to room temperature. Instead of butter, you can use cream margarine. Add the cooled oil to the batch.
   
5. Stir the contents of the bowl with a fork or a cooking spatula. When the dough becomes thick, continue to knead by hand.
   
6. Sprinkle the work surface (silicone, plastic kitchen mat) with flour (0.5 cups). Lay out the dough, knead until smooth for 5-10 minutes. As the composition is kneaded, sprinkle the work surface with flour. The finished dough should be soft and elastic, not sticky to the hands.
   
7. Form a ball, put it in a plastic bag or wrap it with cling film. Let rest for 30-40 minutes. “Rest” is necessary so that the gluten contained in the flour is well swollen. Then the products during baking are more porous and lush. After proofing, you can start cooking.
   

There are various ways of making dough for pasties: on cold drinking water, on mineral water, on beer, on milk, with the addition of vodka, and other options. These flat meat pies stuffed with meat have long become an international dish and cook them all in their own way. The dough on kefir is good because the dairy product is softer because of this dairy product than with another type of dough, the butter gives it a thicker and more oily appearance, and baking absorbs less fat during baking. This method of preparation is well suited for those who do not like thin dry pasties.

Video recipe

How to cook a gentle cheburechnaya dough, you will see in the video. After reviewing the manual, you can easily repeat all the actions shown there and knead a good dough for meat baking.

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