Fritters on a fermented woman

Do you have a burger and you do not know what to do with it? Prepare pancakes for a fermented woman.

To do this you will need:

350 grams of flour, 3 eggs, 450 ml of fermented baked milk, 150 g of sugar, a teaspoon of soda.

There are many recipes for cooking this dish, but we'll talk about the classic version, as these pancakes can be added a variety of sauces that will suit all members of your family. If you want, you can add one grated apple to the dough, this will give it a peculiar zest.

To make pancakes on a fermented woman, you need to take a suitable bowl, preferably with a wide bottom, so the flour will not wake up on the table. Smash 3 eggs in a bowl and add sugar.

Stir eggs together with sugar using a fork or a corolla. It is not necessary to whip strongly, the main thing is that the sugar dissolves, and a uniform consistency is obtained.

Then to the beaten eggs, you should pour in the fermented baked milk and add a small spoonful of soda. It should be noted that the fermented baked milk must not be heated, the dough should be added cold, otherwise, the fritters on the ryazhenka will be somewhat "rubber".

Pour in the flour. You can add everything at once, but it's better to put it gradually.

Everything must be thoroughly mixed with a whisk or a blender with a whisk.

After active mixing, the consistency of a rather thick sour cream should be obtained.

Then in the pan you must pour the vegetable oil. In the heated oil, gently, using a tablespoon, portionwise spread the dough.

To fry pancakes on a fermented woman follows from two parties. Since the dough is airy and gentle, fritters are cooked very quickly. Fry until you have a golden color. Pancakes very absorb oil when frying, so you need to spread them on napkins so that the oil is absorbed.

The sauce can be used to taste.

Ryazhenka can be used not only to make pancakes. A cake made from ryazhenka can also please your family.

You will need:

1.5 kg of wheat flour, 800 g of beef, 3 eggs, 3 potatoes, one onion, a packet of margarine, half a liter of fermented baked milk, a spoonful of vinegar, a teaspoon of soda, pepper, 2 tablespoons of mayonnaise, salt.

A packet of margarine should be cut into 8 parts and put in a water bath.

About a third of the flour should be poured into a large bowl with a slide. In the center, make a small depression.

Then it is necessary to separate the yolks from the proteins and put in the center of the slide. Proteins should be used separately.

Soda should be extinguished with vinegar and stirred. Add 2 tablespoons of mayonnaise.

Put everything in the flour. Mix. Salt and mix again. Add half of the ryazhenka. Dough knead until homogeneous (it is at this time sticky, in this regard, the hands are better lubricated with sunflower oil). By now, the margarine will melt.

Pour another third of the flour into our basin.

The melted margarine must be poured into the dough.

Mix better with a spoon. Then you have to knead the dough further. Gradually add the remaining flour and fermented baked milk. The dough on the fermented biscuit should be soft, but not sticky, and at the same time keep the shape.

For the filling, the bulb should be cut into 4 parts.

The meat is scrolled along with the bulb through the meat grinder, add pepper, salt.

Peel the potatoes and cut them into small pieces.

Take the frying pan.

Divide the dough into 3 parts. Take 2/3 of the dough and roll it into a thin flat cake, a bit larger in diameter than the frying pan.

Lubricate the frying pan with oil.

Place the dough in a frying pan so that its edges slightly curl over the edges of the frying pan.

Put the potatoes on a smooth layer on the dough.

On top of potatoes lay out the mince

Roll out the remainder of the dough into a thin sheet, which must be laid over minced meat.

Bend the edges of the bottom sheet upward.

Lubricate the top of the cake with the remaining egg whites. Make a hole in the center of the top sheet of the dough, in order to get excess fluid.

Send the cake to the oven for about 75 minutes. The temperature is average. Readiness is checked visually - on a ruddy crust and on readiness of a potato.

When you take the cake out of the oven, it seems that the liquid inside is too much. It's not scary. In an hour all the liquid will be absorbed.