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Bun "kubanskaya"
5 servings
Yeast dough is prepared by the steam method. For steam, heated water is poured into a saucepan to a temperature of 30-35 ° C, yeast is added, sieved flour is poured out and mixed. The opara surface is sprinkled with a thin layer of flour. The pan is closed and left in a warm place for fermentation for 1 -
1. 5 hours. The finished steam is introduced into the strained solution of salt, sugar, heated sour cream and mixed well. The remaining flour is added. Melted margarine is introduced at the end of kneading. The dough is put in a warm place for fermentation for
1. 5- 2 hours. During fermentation, wrap is made 1-2 times. Finished dough is cut in the form of balls, sutured down on lubricated sheets and placed for proofing. Before baking, lubricate with egg and bake at a temperature of 200 ° C. The shape of the bun is round.
Yeast dough is prepared by the steam method. For steam, heated water is poured into a saucepan to a temperature of 30-35 ° C, yeast is added, sieved flour is poured out and mixed. The opara surface is sprinkled with a thin layer of flour. The pan is closed and left in a warm place for fermentation for 1 -
1. 5 hours. The finished steam is introduced into the strained solution of salt, sugar, heated sour cream and mixed well. The remaining flour is added. Melted margarine is introduced at the end of kneading. The dough is put in a warm place for fermentation for
1. 5- 2 hours. During fermentation, wrap is made 1-2 times. Finished dough is cut in the form of balls, sutured down on lubricated sheets and placed for proofing. Before baking, lubricate with egg and bake at a temperature of 200 ° C. The shape of the bun is round.
flour - 660 g, yeast - 26 g, salt - 6 g, sugar - 100 g, margarine - 100 g, sour cream - 130 g, eggs - 2.5 pcs., vegetable oil - 3 g, water - 0.22 l
