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Baked pie "sis"
1 serving
Yeast is added to sour cream heated to 30 ° C, sugar, egg and flour are added. Dough is kneaded to 0. 5 the flour norm, then softened margarine, the rest of the flour are added, the dough is left for fermentation for 40 - 45 minutes. The finished dough is moulded into circles weighing 50 g, minced meat is placed on the middle of each and the pies are moulded. After proofing (5 - 10 minutes), the pies are baked in an oven at 220 - 240 ° C for 10 - 12 minutes.
Yeast is added to sour cream heated to 30 ° C, sugar, egg and flour are added. Dough is kneaded to 0. 5 the flour norm, then softened margarine, the rest of the flour are added, the dough is left for fermentation for 40 - 45 minutes. The finished dough is moulded into circles weighing 50 g, minced meat is placed on the middle of each and the pies are moulded. After proofing (5 - 10 minutes), the pies are baked in an oven at 220 - 240 ° C for 10 - 12 minutes.
margarine - 400 g, salt to taste, sugar - 600 g, yeast - 140 g, flour - 2500 g, eggs - 10 pcs., sour cream - 1200 g
