Recipe for cakes like grandma's. Sour cream cakes

I came across by chance in my notes on this excellent recipe... And I was overwhelmed with nostalgia. And in order not to become limp at all, I decided to remember and cook this wonderful pastry. That's certainly GOST, and he is GOST in Africa. Now few people bake like that. But you can safely cook it at home.

You have no idea what the aroma was in the house when I baked these wonderful cakes! All the neighbors must have gone crazy! I certainly almost fell off. And what a taste! The cake melts in your mouth and you don't even need vanilla...

You and I will need just that, here are the ingredients, the number of which for seventeen pieces is indicated at the top of the recipe (according to GOST, sixteen products should have been recalculated from such a number of products, but for some reason I got one more).

1. First, you and I will need to prepare a dough. For this, eleven grams of dry instant yeast pour into two hundred and eighty milliliters of warm water (not cold, otherwise the yeast will not come to life, and even more so not hot, if you don’t want to cook the yeast, but room temperature or a little higher) and let them soak there for about five minutes and absorb water and go into solution. After that, the yeast can be mixed with water. At the same time, they will not stick together, will not crumple and mix well.

2. After that, pour about one third (I got exactly three hundred grams) of flour into the resulting solution and knead the dough like a dough. It should have the consistency of thick oatmeal.

3. We cover the dough with plastic or stretch film and put it in a warm place for fermentation for about one and a half to two hours. When the dough begins to fall, it will be necessary to knead the dough already.

4. To do this, mix all the sour cream, granulated sugar, salt, butter (you can safely replace it with margarine)

and the remaining flour (I have exactly seven hundred grams left)

and rubbing all this mass to the state of crumbs, pour in the finished dough

5. Then knead the soft and elastic dough.

6. After that, we cover the dough again with a film and let it stand for about another twenty to thirty minutes, so that it rests. During this time, the dough will pick up gluten, become more elastic and soft. After that, knead it for five to ten minutes until a smooth homogeneous state. At the same time, there is no need to dust either the dough or the table with flour, since the dough kneads very well and does not stick to your hands or to the table at all, and leave it under the film in a warm place until the dough has doubled in volume .

7, Further, since the recipe is GOST, I decided to make the output for cakes accurate. To do this, on a measuring kitchen scale, I weighed the same pieces of dough, one hundred grams each. From this number of ingredients, sixteen pieces of dough should have been obtained. But for some reason (maybe because I worked for a long time as the director of a restaurant car :)) I got one part more, namely seventeen.

8. After each piece, we form by picking up the edges of the dough inward, in order to stretch it.

9. And cover the resulting balls for rest and short proofing with plastic wrap for five to seven minutes.

10. Then we roll out the test balls with a rolling pin into cakes about one centimeter thick and about twelve centimeters in diameter so that they fit six pieces on a baking sheet.

11. Next, we give the already rolled cakes one more proofing for from forty minutes to an hour and a half. It depends on how much good yeast and how much our sour cream cakes have risen and increased in size.

12. And now, after such a proofing, in order to avoid the formation of blisters on the surface of the cakes and the separation of their crumb, it will be necessary often and as deep as possible, but not completely and not with frenzy, but carefully (so as not to lower the dough) prick with a toothpick with one with a broken end (so that the holes in the cakes are larger) the surface of the cakes.

13. After the surface of the cakes, grease with a loose egg, and best of all with just one egg yolk(then the surface of our sour cream cakes will be brighter, you can practically say even red) and it is better if they are smeared with yolk twice.

14. And bake them in a preheated oven at a temperature of one hundred and eighty degrees for fifteen to seventeen minutes until a stable tinting of the surface of the cakes is formed. I managed to bake them for exactly fifteen minutes. And after cooking sour cream cakes, they will need to be cooled until completely cooled on a wire rack.

And although the process of preparing this delicacy is quite lengthy, but our GOST sour cream cakes turn out to be appetizing, ruddy and so tasty that if there are all kinds of jams, sour cream, honey and so on on the table, you absolutely don’t want to spread them with anything - that’s all eaten without a trace.

I wish you all a pleasant appetite!

Cooking time: PT04H00M 4 hours

Calories: Not specified
Cooking time: Not indicated

I bake quite often, and every time I try new recipes. Recently, a recipe for sour cream cakes caught my eye, it was proposed to cook them in the oven without yeast. Having studied the components of the dough for cakes, I noticed that sugar is practically not added to it. At first I thought that because of this, the cakes would turn out to be insipid, but in the end I decided to bake them and did not regret it at all. You can also cook no less delicious.
Sour cream cakes, whose recipe in the oven without yeast, see below, turned out to be very tasty, soft, a little crumbly, and due to the fact that they are unsweetened, they can be served instead of bread. In addition, the recipe does not use yeast, so the process of preparing them will take very little time. In a word, the cakes are excellent, so I am happy to share the recipe!

Ingredients:

- 250 gr. flour,
- 150 gr. sour cream
- 1 egg,
- 1 tbsp Sahara,
- 1 tsp baking powder,
- 1 tsp soft butter,
- a pinch of salt.

How to cook with a photo step by step

1. Put all the sour cream in a bowl, break the egg here.




2. Stir well the sour cream with the egg until smooth. If necessary, use a whisk.




3. Then add dry ingredients to the bowl: flour, baking powder, sugar, salt.






4. Knead sour cream dough. It should be thick enough not to stick to your hands.




5. At the very end, add soft butter and bring the dough to an elastic state.




6. At the same time, it is not necessary to knead the dough for a long time. When it is ready, leave it alone for 10-15 minutes.






7. Next, roll out the dough, lightly dusting the work surface with flour, into a layer 0.5 cm thick.




8. Using a mug or glass, cut out circles of small diameter from the dough.




9. We cover the baking sheet with parchment and put sour cream cakes on it. We prick each with a fork in several places. Please your relatives and such.




10. Bake cakes in an oven preheated to 200 degrees for 30 minutes. Serve warm instead of bread or with tea in the form of cookies.






Keep sour cream cakes in a closed container, so for a few more days they will remain soft and tasty.

Preparing such a delicacy is quite simple. Not only the cooking methods are simple, but also the products themselves, from which cakes are made like grandmother's.

They can be served with tea, used as bread. IN last version they can even be stuffed with vegetables, meat, sauce and it will turn out full meal! They can be eaten with jam, a bite to yogurt or kefir, tea. They are quite suitable for ready-made meat dish with a lot of sauce. After all, it's so delicious - soaking freshly baked bread, and in our case - a flatbread, in a rich and tasty meat sauce!

Be sure to start studying recipes to see and understand how simple and fast everything is. Minimal amount ingredients that you probably have in your refrigerator and about the same amount of cooking time. Like?

traditional recipe

Cakes on sour cream like grandmother's are prepared easily according to the following scheme:

Cakes on sour cream stuffed like grandma's

• 2 eggs;
• 45 g flour;
• 230 g of cheese;
• 1 bunch of dill;
• 210 ml sour cream;
• 100 ml vegetable oil.

How much to do - 15 minutes.

How many calories - 320 calories.

Cooking:

1. Break the eggs into a deep container, lightly beat them with a whisk or mixer;
2. Add sour cream, flour through a sieve and beat again until smooth;
3. Grind the cheese with a grater of any size;
4. Rinse greens running water and finely chop it with the blade of a sharp knife;
5. Add cheese and greens to the dough, mix the mass with a spoon, trying to evenly distribute all the cheese and all the greens throughout the mass;
6. Heat the pan and pour a little (not all!) Oil into it and let it warm up;
7. Pour part of the dough and wait until it grabs and browns;
8. Then turn the cake over and let it cook on the second side;
9. Repeat the process with the rest of the dough and eat the cakes hot!

How to fry flatbread in a pan

• 570 g flour;
• 5 g of soda;
• 60 ml of vegetable oil;
• 1 glass of sour cream;
• 50 g margarine;
• 30 g of sugar;
• 1 egg;
• 3 pinches of salt.

How much to do - 2 hours.

How many calories - 308 calories.

Cooking cakes on sour cream like a grandmother in a pan:

1. Cut the margarine into cubes and place it in a small saucepan;
2. The stewpan, in turn, send to the stove, turn on small fire and let the margarine dissolve into a liquid consistency;
3. Then, when the whole mass has melted, remove it from the heat and let it cool to room temperature;
4. In a deep bowl, immediately pass all the flour through a sieve;
5. Break the egg already into the third bowl and beat it a little with a whisk to make a light foam;
6. Add sour cream, continuing to beat, to achieve uniformity;
7. Next, pour in the margarine, which has already cooled down to at least room temperature;
8. Beat the ingredients again until smooth;
9. Give sugar, salt and soda, mix with a whisk;
10. Then add flour one spoon at a time, not forgetting to put it through a sieve and knead everything until a homogeneous texture;
11. Having added all the flour, knead a homogeneous, smooth, soft dough;
12. Place it back in the bowl, cover and let rest for another twenty minutes;
13. Then sprinkle the work surface with flour;
14. Knead the dough, releasing excess air from it, which was created by soda;
15. Next, roll the dough into a sausage and divide it into parts. The size of the portions depends on how many tortillas you want and what size;
16. Roll all pieces of dough in flour and roll each into a round cake, the thickness of which is not more than 5 mm;
17. Heat up the pan and slowly add vegetable oil, as the cakes are roasted;
18. Fry one after the other. While one is fried, you can form another, but it is important to cover the blanks with a clean towel so that they do not get weathered and grow a little while they wait;
19. During frying, cover the pan with a lid and fry the cakes until golden brown;
20. Serve warm, you can with yogurt, meat or fresh vegetables.

Culinary Secrets

In the last recipe, you can add butter instead of margarine. Then the cakes will be a little softer, more tender and more fragrant.

If the dough is sweet, then it can go into cakes vanilla sugar or honey. In salty dough, you can add greens, more spices and salt. To make the tortillas spicy, you can add chopped garlic or chili pepper powder to the dough.

To make cakes on sour cream like grandmother's juicier, grease them with a piece of butter immediately after frying. This can only apply to those recipes in which tortillas are fried in a pan.

The more time you give the dough to rest, the more fluffy the cakes will turn out (the secret only applies to last prescription). To do this, leave the dough in the refrigerator overnight.

Prepare tortillas according to our recipes, and you will have what to eat for breakfast, what to eat at night and what to take to work as an afternoon snack. Don't miss this delicious chance!

Surely every hostess remembers delicious delights of his childhood, many of which have already been forgotten. But in vain. delicious fragrant pastries coming from childhood will surely appeal to all family members.
One of these dishes is sour cream cakes, which could be found in school canteens. As it turns out, there is a large number of recipes for such pastries, many of which have already been modified, but are delicious in their own way. For those who want to plunge into memories and learn how to make sour cream cakes, here are a few recipes.

Classic sour cream and

This pastry has all the GOST standards, so you can be one hundred percent sure of the result. As the name implies, the main highlight of these cakes is sour cream. It is she who gives baking unique aroma and taste.

So, for cooking, you need to prepare the following ingredients:

• sour cream 0.5 cups;
• 0.5 kilo of flour;
• sugar 0.5 cups;
• warm water 150 ml;
• butter 75 grams;
• dry yeast 1.5 teaspoons with a slide;
• egg;
• a pinch of salt for taste.

Cooking:

• Flour is the key to the success of any baking. Whatever variety it is, it is best to sift it for airiness. This is how it should be done in this case. Yeast must be dissolved in warm water, put 2 tablespoons of flour there, mix thoroughly;
• Let the dough rise a little. At this time, mix flour with salt, sugar and sour cream. Pour the dough into the resulting mixture;
• At the end, add melted butter. You should not use all the flour at once, if it is not enough, then you can always add more, and when there is a lot, then consider that the dough is spoiled;
• As for the butter, when kindling, you need to make sure that it does not boil. This also affects the quality of the baked goods;
• The dough must be kneaded and allowed to rise in a warm place. To do this, it is better to cover it with a clean towel and leave for an hour;
• After this time, it must be kneaded again, and after 10 minutes, roll it out to a thickness of approximately one centimeter. It is worth noting that the dough is very soft and elastic, it is a pleasure to work with such a fragrant mass;
• To make the cakes beautiful and neat, it is more expedient to use a mold. A wide glass or cup is perfect for these purposes;
• Squeeze out with the help of a cake mold and put on a greased sunflower oil baking sheet is not difficult. Using a fork, make a few pricks;
• Wait another ten minutes for the cakes to rise, then grease their surface with a beaten egg in advance and send to a preheated oven;
• As soon as the cakes acquire a rich golden hue, they can be removed from the oven. It takes about half an hour to bake.

As practice shows, this baking diverges very quickly, you don’t even have time to blink an eye. Children especially love her. Enough simple recipe, simple products And great dish ready. Of one thing you can be sure: all the components are known in it, which cannot be said about store products. So you can eat without restriction, unless, of course, there is no fear of getting better.

Recipe for sour cream cakes in the oven without yeast

So, for such cakes you will need the ingredients:

• sour cream 250 ml;
• flour 400 grams;
• 2 eggs;
• baking powder about 2 teaspoons;
• sugar 2 tablespoons;
• salt on the tip of a knife;
• 1 tablespoon of any oil.

Cooking:

• Yeast-free dough is also good because you don’t have to wait until it comes up, you can work with it immediately after kneading;
• Just like in the first option, you first need to prepare the dough, then roll out and squeeze round blanks. Lay them on a baking sheet. To ready-made cakes well filmed better to use parchment for baking;
• The oven must be turned on in advance so that it warms up to 200 degrees. If this is not done, then the cakes will not fit and will turn into dry shortcakes;
• Bake them for 30 minutes until browned.

Soft delicious pancakes go well with tea, they can be served with jam, with condensed milk or without anything. It is better to store them in plastic bag or covered with a clean towel so they don't dry out.

Recipe for sour cream cakes in a pan with cheese and herbs

Eat wonderful recipe sour cream cakes with cheese and greens, which are easy and simple to prepare. This is a savory type of baking. It is worth saying that the advantage of this dish is that it is not baked in the oven, but fried in a pan.

It will require:

• 200 grams of any hard cheese;
• 1 glass of sour cream;
• 2 tablespoons of flour;
• 2 eggs;
• a bunch of greens;
• sunflower oil 2 tablespoons.

Cooking:

• Cheese must be grated coarse grater, mix with egg and sour cream. Add here finely chopped greens, flour;
• We spread the resulting mixture in an equal layer on a preheated pan with oil, fry for 10 minutes under the lid until a golden crust appears;
• After that, the cake must be turned over and fried on the other side, but the lid does not need to be closed.

Fragrant pastries on sour cream will become a frequent guest at dining tables you just have to try it once.

Step-by-step recipes for making cakes on sour cream in the oven and in a pan: options for cakes on sour cream with and without filling

2018-06-13 Oleg Mikhailov

Grade
prescription

2917

Time
(min)

servings
(people)

In 100 grams ready meal

6 gr.

9 gr.

carbohydrates

46 gr.

288 kcal.

Option 1: The classic recipe for yeast cakes on sour cream in the oven

It is not at all necessary to fry the cakes in a pan, lush, slightly sweet sweet cakes come out great in the oven. Make sure the yeast is fresh, the splendor of the baking depends on how good it is.

Sour cream gives baking cakes, use a product with at least 25 percent calories, less fat will not give the desired effect. Oil for lubricating cakes is an optional ingredient, if you decide to decorate pastries in this way, take an additional slice, the amount indicated in the recipe is only for use in the dough.

Ingredients:

• incomplete glass of heated water;
• one hundred milliliters of sour cream;
• exactly one hundred grams of sugar;
• butter, butter - a slice of 80 grams;
• half a kilo of sifted flour;
• yeast powder - five grams;
• salt;
• raw egg - one, large.

Step-by-step recipe for cakes on sour cream in the oven

Melt with slow heating, then cool the butter just as slowly, Pour in warm water, add sour cream and sugar, salt. Release the egg into a convenient bowl, then separate the yolk, and send the protein to the cup with the dough. Pour in the dry yeast there, mix well with a whisk.

Little by little, adding flour in several passes, start and knead the dough, it should come out moderately plastic and pliable. Leave the bowl with the dough warm for a couple of hours.

We divide the risen dough into a dozen parts, form balls from them, then flatten them into cakes and lay them on a baking sheet. Let stand up to twenty minutes.

It's time to embellish pastries - make notches with a knife or indentations, even if just with your fingers, use decorative molds, in a word, show your imagination. TO raw yolk add a little water, loosen and thickly grease the top of the blanks, send to the oven.

Set the heating to two hundred degrees in advance, detect twenty minutes, as a rule, this is enough, but still keep an eye on the blush on the surface lush cakes. It’s a good idea to rub them, already ready, with a slice of butter before they cool down.

Option 2: A quick recipe for sour cream cakes in the oven

You may not have time to cook such cakes for breakfast on a weekday, but when you go on a trip or going on a picnic, be sure to remember this recipe. Even simple, without filling, cakes on sour cream, cooked with your own hands, are more pleasing to the eye and heart and literally evaporate from the table. They are equally good hot fresh salad or just a glass of tea, but no worse and instead of bread as part of a sandwich.

Ingredients:

• exactly four hundred grams of flour;
• a little more than a glass of sour cream;
• two selected raw eggs
• a couple of spoons of sugar and one - pure butter;
• a pinch of salt;
• two tablespoons of baking powder.

How to quickly cook cakes on sour cream in the oven

Sift the flour with a fine-mesh sieve, add the baking powder and salt to it and repeat the sifting. Collect the flour in a slide with a notch in the middle, release the eggs there, add sour cream and start kneading the dough with a spoon, and then by hand.

Ready yeast-free dough you don’t need to approach, immediately roll it out and squeeze out the rounded shape of the blank cakes. Cover the brazier with a parchment sheet, lay the blanks on it. We heat the oven ahead of time to two hundred degrees, bake cakes for half an hour until a beautiful brown crust.

Option 3: Tortillas on sour cream with suluguni and sausage (in a frying pan)

The type of sausage is indicated approximately, any boiled one is suitable, including with pieces of lard. Good, for example, "Amateur", especially if your bacon is low-fat. Alternative option cooking hearty stuffing is to boiled sausage grate a slice of smoked sausage. It does not need to be fried, just put it on the already fried boiled sausage and onion.

Ingredients:

• sour cream, thick - one and a half glasses;
• eggs, fresh - 2 pcs.;
• flour, high-grade - six hundred grams;

For stuffing:

• a couple of tablespoons of vegetable oil;
• spoonful fine salt and dry soda;
• one hundred and fifty grams of "Doctor's" sausage and the same amount of smoked bacon;
• two onions;
• salt and small pepper;
• four hundred grams of suluguni.

How to cook

Before using the eggs, it's a good idea to make sure they're fresh. We release one into a cup, then pour into a bowl. Add sour cream and add oil, add soda and salt. After mixing, we begin to introduce flour in handfuls and knead plastic dough. Cover it with a towel along with a bowl, put it in the cold for 20 minutes.

Pass the onion into the filling, peel and cut it into quarters. Until the slices reach golden color, finely chop the sausage and bacon, rub the cheese with short chips. We send the bacon into the pan first, followed by the sausage. Stirring, fry until all products are browned enough.

Take the dough out of the refrigerator and knead a little, divide into eight parts. Roll out each portion so thinly that the filling fits. Spread the browned products with a spoon, sprinkle with grated cheese on top. We put the edges of the dough on the filling and blind it.

Turn the blanks over with the seams down, slightly flattening with the palm of your hand, then roll out with a rolling pin. The thickness of the blanks is a little over a centimeter. Place a dry massive frying pan on the included burner and warm it up strongly. Fry the cakes on it on both sides, turning over to brown.

Option 4: "Lazy khachapuri" - cakes on sour cream with cheese and herbs

The recipe is not at all troublesome and you should only worry about the quality of the cheese and green onions. Absolutely any kind of cheese, the only requirement is that it must be natural and melt well. Choose the juiciest onion, chop it into the filling along with the white part. The amount of flour may not be limited to the volume indicated in the recipe, use exactly as much as the dough requires.

Ingredients:

• two hundred grams of good cheese;
• a handful of onion greens;
• a glass of thick sour cream;
• two fresh raw eggs;
• five tablespoons of flour;
• salt and soda;
• oil, lean.

Step by step recipe

Coarsely grate the cheese, and on the contrary, finely chop the onion. Release the eggs into a bowl with the cheese, put the sour cream and sprinkle, finely chopped, chopped onion. Mixing thoroughly, add salt, and then soda. Next, partly introducing the sifted flour, quickly knead the dough.

Heat a clean, dry frying pan to high heat, then reduce the heat. Pour in the oil, wait until it gets a little hot. We spread the dough in a thin layer, fry for up to five minutes on the first side, and then for up to two minutes on the back.

Option 5: Cheese cakes on sour cream

Do not worry about the type of cheese, if you are sure that you do not have a fake, but natural product. The composition of the filling includes, in addition to it, also garlic, and with this product, reducing or vice versa increasing the measure, it is easy to adjust the spiciness. It is very good if you prepare mayonnaise yourself, but if you use a factory-made product, give preference to Provencal or another similar one with the content vegetable fat sixty-seven and even more percent.

Ingredients:

• a glass of fatty, sour sour cream;
• a couple of tablespoons of refined oil;
• half a spoonful of salt and ready-made ripper;
• two glasses of white flour;
• refined sugar.

For stuffing:

• three raw eggs;
• 100 grams of cheese;
• four cloves of garlic;
• three tablespoons of high-calorie mayonnaise.

How to cook

Mix sour cream with butter and sugar, add salt and baking powder there. Pouring the sifted flour in small handfuls, knead the dough soft enough, but not sticky to the hands. Leave him to rest for a while.

First immersed in cold salted water, then bring to a boil and hard boil the eggs, transfer them to a bowl of cool water. Let cool, then peel and coarsely grate, with the same size chips, three and cheese. Finely chop and add garlic to the filling, seasoning it with mayonnaise, mix thoroughly.

Divide the dough into eight equal parts. Roll it into thin blanks and lay out the filling in an even layer. We start the edges on it and blind it, slightly press the cakes with the palm of your hand. We turn the blanks from top to bottom with a seam and roll out thinly.

Strongly warming up a steel massive frying pan without oil and fat, fry the cakes on it. While hot, grease by rubbing with a slice of butter. Serve the cakes immediately, without letting the cheese cool, they are good with tea, milk or sour-milk products.