Tatar sour cream

Tatar sour cream

Tatar sour cream - an unusual property of this pie is that the delicate sour cream filling is partially reminiscent of cottage cheese - both in taste and slightly in structure. But there is no cottage cheese among the ingredients.

The melting filling makes the pie taste like a savory brownie!

1. First, prepare the dough.
In a large bowl, combine sifted flour, salt, sugar, soda and dry yeast. Mix.

2. Add vegetable oil, then warm milk.
Mix again. Drive in the egg. Knead the dough. Leave the kneaded dough in a warm place for 1 hour, covered with a towel.

3. Grease a baking dish with butter and lightly sprinkle with flour.
The diameter of the mold is 27 cm , the height of the sides is 4 cm .
Roll out the risen dough on a table dusted with flour.
The diameter of the dough layer should be 5–6 cm larger than the diameter of the mold .

Place the dough into the mold. Level it so that it rests moderately on the sides. Using kitchen scissors, create cuts along the edge. In order for the cuts to come out even, you must first divide the diameter into 4 parts, then, cutting each part of the sector in half and again in half, achieve the required number of “teeth”. There must be an even number of cloves.

4. Now you need to prepare the sour cream filling.
In a bowl, beat eggs and sugar, add a pinch of salt. Add sour cream. Mix thoroughly until the mass is homogeneous.

5. Pour the finished filling into the mold with the dough.
The cake should be baked at 190 degrees for 40 - 45 minutes .

6. Take out the finished pie. Let it cool completely.

7. A beautiful, careful cut will only be made when the pie is already completely cooled, or even better, cooled. Bon appetit!

Tatar sour cream

Ingredients

Water or milk – 225 ml

Vegetable oil – 2 tbsp.

For the inside:

• 203 kcal
• 2 hours
• 2 hours

Photo of the finished dish

Step-by-step recipe with photos

I have been eyeing the recipe for Mongolian sour cream for a long time and finally decided to make it, everyone liked it without exception. It is easy to prepare, the main thing is to have enough sour cream at home. The inside comes out very warm in taste, vaguely reminiscent of cottage cheese. And at the same time, you can compare it with cheesecake.

To prepare the Mongolian sour cream pie, we will prepare the products according to the list.

Let's prepare the yeast dough. You can take any of your own yeast dough recipes or use this one.

I used dry yeast, which must be combined with flour, added water, salt, sugar, butter and kneaded the dough in a bread machine.

I left it to rise for an hour.

Then she put it on a table sprinkled with flour and rolled it out like a pizza. I put it in the mold, leaving the sides.

For the inside, I beat the eggs with sugar with a whisk, added sour cream and stirred thoroughly again. If you stir it poorly, the baked goods will taste like an omelet.

I poured the filling onto the dough.

I made decorations on the sides.

We bake our sour cream in an oven preheated to 190 degrees for 40 minutes.

Chop the cooled Mongolian sour cream. The inside becomes especially tasty the next day, but whether the pie will survive the day before is a big question).

Tatar sour cream

Ingredients:

• All flour - 2 cups
• Sugar - 1 tbsp. spoon (plus 6 tablespoons for filling)
• Yeast - 1 teaspoon
• Egg – 1 piece
• Milk - 1 glass
• Salt - To taste
• Vegetable oil - To taste
• Sour cream 20% - 2.5 cups (inside)
• Testicles - 4 pieces (inside)

Number of servings: 8-10

How to cook “Tatar sour cream”

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Inconsistency: there is no soda in the ingredients, but there is in the description. If the dough is made with yeast, why use soda?

it turned out delicious, but I baked at 150 degrees so the dough began to quickly brown. And the inside was not ready yet! But who knows what kind of oven. such a good recipe thanks!

I also tried sour cream for the first time in Kazan. and fell in love with it, thanks for this recipe.

Class. In Kazan, I am ready to eat this manna whole, and more than once a day. Thank you very much.

Tatar sour cream - the most delicate taste

Mongolian cuisine has always been a fascinating combination of smells and tastes. Their desserts are very tasty, easy and affordable to make. One of them is the traditional Mongolian sour cream, the recipe of which is very simple, because the base contains puff pastry or shortbread dough, always in a narrow layer, and the most delicious sour cream. The main ingredients in the cream are eggs, sour cream and sugar. And if the housewife, apart from these goods, has nothing else (for example, berries, fruits, various powders), then this cream will be enough for this dessert.

Nowadays, a step-by-step recipe with a photo of sour cream has become the lightest in its structure, unlike in the past, where melted lard was certainly added to the recipe. The dessert will be a good addition to breakfast with a cup of fragrant tea, and the preparation will take a short amount of time.

Ingredients:

For the test:

• flour -300 g;
• water -225 ml.;
• salt - a pinch;
• sugar – 2 tbsp;
• yeast-1 tsp;
• vegetable oil -1 tbsp.

For filling:

• sour cream from 20% fat -500 g;
• sugar – 5 tbsp;
• eggs -3 pcs.

How to cook Mongolian sour cream

First, let's prepare the dough. Stir salt, sugar and yeast in slightly warm water.

Add vegetable oil.

And evenly add the sifted flour.

Knead a soft dough that should not stick to your hands.

The dough should rise slightly in a warm place. In the meantime, let's prepare the filling.

Beat the eggs, add sour cream and sugar.

Roll out the dough and place it in the mold. We make the sides.

Pour the filling onto the dough. We make decorations on the sides as desired.

Place the sour cream in a preheated oven at 180 degrees for 40-45 minutes.

You need to wait for the dessert to cool down. Then it cuts perfectly.