Sour cream cakes in the oven

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   How to make sour cream cakes in the oven? Prepare your food. If possible, use as much fat as possible for sour cream. Choose high-quality butter that complies with GOST. Dairy products should be warm, but since the dough will rise for a long time, remove it from the refrigerator before kneading it.

2. STEP 2

   

   Take a large bowl and pour warm water into it. The water should be warm, not hot. Yeast will dissolve in it and will die in a hot environment. The optimal temperature is 37-38 degrees. Pour the yeast into the water, stir and leave for 5 minutes. During this time, they will be saturated with moisture and dissolve more easily in water. After 5 minutes, stir the water again, you will see how easily the yeast disperses in it.

3. STEP 3

   

   Start pouring flour into a bowl of water. Take flour from the total mass. The dough may require different quantities. It’s better to pour a few tablespoons at a time and mix. The dough should become the consistency of thick oatmeal; it will not flow from the spoon, but fall from it in one piece. I used 6 tablespoons of flour.

4. STEP 4

   

   Cover the bowl with a lid, towel or film and place in a warm place to proof. The dough will first bubble, rise, and then fall. This will mean that she is ready to go. It took me 2 hours.

5. STEP 5

   

   This is how the dough should turn out. The photo shows that it rose and then sank.

6. STEP 6

   

   When the dough is ready, take another bowl and sift the remaining flour into it. Add sugar and salt to it, stir.

7. STEP 7

   

   Add soft butter and sour cream.

8. STEP 8

   

   Using your hands, rub the flour together until it becomes crumbly.

9. STEP 9

   

   Pour the resulting crumbs into a bowl with the dough. Knead the dough. At this stage, you don't need to knead it too much, just mix the ingredients well. If the dough turns out too liquid, add flour. Too dry - water. The dough should come together into a ball, become quite stiff, but still remain soft. It will not yet be uniform in consistency, but it will stop sticking to your hands. Cover the bowl again and leave for 20 minutes.

10. STEP 10

    

    After this time, the flour will completely absorb all the moisture and the dough will become much easier to work with. That is why it is left to “rest” before the final batch. Place the dough on a board sprinkled with flour and knead until smooth and homogeneous. You will have to knead for a long time, about 10 minutes. Then I didn’t add more flour, the dough behaved perfectly without it.

11. STEP 11

    

    Make a ball out of the dough.

12. STEP 12

    

    And put it back into the bowl. Cover it and leave it to rise for 1 hour.

13. STEP 13

    

    In an hour the dough will double in size.

14. STEP 14

    

    Divide it into 8 equal parts.

15. STEP 15

    

    Roll each part into a ball. How to do it? Take a piece in your palm and begin to gather its edges towards the center, as if collecting it into a knot. Then turn it over and roll it in your palms several times. Place the finished balls on a board, cover with film or a towel and leave to rest for 5 minutes.

16. STEP 16

    

    Then roll each ball into a round cake about 1.5 cm thick. The dough is absolutely not sticky; there is no need to sprinkle flour on the board.

17. STEP 17

    

    Place the finished tortillas on a baking sheet lined with parchment. I got two parchments of 4 cakes each. Cover the tortillas and leave to rise for another 30-40 minutes. About 10-15 minutes before the end, turn on the oven to preheat at 180°C.

18. STEP 18

    

    Five minutes before the end of the proofing time, make punctures in the flatbreads in a random pattern. I used a toothpick.

19. STEP 19

    

    Take the yolk, lightly beat it with a fork and brush the top of the cakes with a pastry brush.

20. STEP 20

    

    Bake the cakes in the oven at 180°C, top-bottom mode, until golden brown. Mine baked for 20 minutes. I baked in batches, first one, then the second. The second ones baked a little faster. Remove the finished cakes from the baking sheet, cool slightly and serve.

21. STEP 21

    

    The flatbreads are good both warm and cold. They don't go stale for quite a long time because they don't contain eggs. Bon appetit!

Comments on the recipe

Maystin

09.10.2023

4.8

A beautiful photo of sour cream flatbreads in the oven caught my attention. I carefully read the recipe and did not immediately decide to cook according to it, since it seemed multi-step. But in the end, I took all the necessary ingredients and started cooking. I did everything strictly according to the recipe and waited for the recommended time. The dough rose well. And it took more than two hours for it to settle. To knead the dough, I used more flour than indicated. After it had stood ready and risen well, the process of forming the flatbreads began. I let the rolled out flatbreads sit for just a little while. I made punctures with a toothpick all over the surface. I brushed the top with a mixture of milk and soda. The flatbreads turned out golden brown and tasty. The children ate them instead of bread. Thanks to the author for the recipe!