It is believed that the kurnik is a dish that only a skilled hostess can cook. This common misconception has arisen because of the multicomponent nature of the dish, which includes not only the filling of meat and cereals, but also two types of dough: pancake and puff . About the simplicity of cooking the first we have mentioned more than once, and therefore now is the time to reveal the secrets of the sand dough, which will help turn the preparation of traditional Russian food into a pleasant and fascinating process.
Shortcake for kurik on sour cream
Ingredients:
- sour cream - 115 ml;
- flour - 245 g;
- Butter - 190 g.
Preparation
Before preparing a short dough for a kurik, it is necessary to cool the oil so that during whipping it turns into a crumb, and not whipped into a cream. It is most convenient to knead the dough with a blender. To do this, butter and flour should be whipped together, and then combine the resulting crumb with sour cream and a small amount of salt. Once the ingredients are collected in a single comer, wrap it with food film and put it in the cold for half an hour. Shortcake for the kurnik is ready, it remains only to roll it to a thickness of the order of 3 mm, and then use it to cover the pancakes and the filling.
Shortcake for kurik - recipe
For the kurnik, a classic shortcake, prepared on the basis of butter and flour with a small amount of liquid and salt, is also suitable. The secret to preparing the right shortcake is the use of heavily refrigerated ingredients. The dishes in which you plan to mix, should also be placed in the freezer 5-7 minutes before the start of cooking.
Ingredients:
- flour - 245 g;
- butter - 120 g;
- ice water - 75 ml.
Preparation
Spread the flour on the work surface and chop it with ice butter until the crumb is formed. Shortcake for curlin can be prepared on margarine, but it is more difficult to work with it because margarine melts faster. When there is a hill of flour crumb on the table, collect it together, pour in a little water and quickly knead the dough with your hands, exactly until it turns into a single lump. Again, it is not necessary to interfere for long, since our goal is to keep all the ingredients as cold as possible. Then the dough remains only to place a rest in the refrigerator for half an hour, and then you can start rolling, molding the curlin and baking.