Wheat flour — about 1 kg
Kefir 2.5% fat — 350 ml
Chicken eggs — 2 pcs.
Baking powder for dough — 1 tsp
Salt — 1/3 tsp
Kefir dough for whites is the best alternative to yeast dough. It cooks quickly and turns out great. Delicate, elastic and pliable in work, the kolobok is ideal for whites, which we will now cook.
The composition of the products includes: sifted flour of the highest grade, kefir of sufficient fat content, homemade chicken eggs, baking powder for dough (can be replaced with soda) and table salt.
Prepared strictly according to the instructions. Warm kefir is added to a plastic mixing bowl. This is where the baking powder comes in.
With a slight movement of the whisk, kefir is whipped into bubbles, and then rests.
Warm chicken testicles are introduced into the lush kefir mass.
Everything is mixed into a homogeneous semi-liquid composition. A little salt is added.
Flour goes into the dough in small batches.
The dough is kneaded gradually in several stages until the kolobok is completely elastic.
For whites, kefir dough is kneaded by hand for at least 5 minutes in a bowl and 5 minutes on the table.
Then it goes back to the bowl and comes closed until ready.
Slightly increased in volume, the bun is removed from the container, and then crumpled and rolled up. The dough is plastic, but slightly sticks to the hands.
For convenient formation of products, the rolling pin and the working surface are «powdered» with flour. Whites fried in butter, made from kefir dough, are especially tender, airy and juicy.
