Recipe For Sour Cream Dough . You may need to add a little flour to make it handle able but add as little as possible or else the dough will become tough. If you are making a 10 inch pie use 2 1 2 cups flour 2 1 2.
D I Y Eggless Pastry Dough Sour Cream Dough Foodblogs Dengan Gambar from www.pinterest.com
These are the amounts for a single crust 9 inch pie. Divide dough as recipe directs. The dough ratio is 1 cup flour.
If you are making a 10 inch pie use 2 1 2 cups flour 2 1 2.
You may need to add a little flour to make it handle able but add as little as possible or else the dough will become tough. Agree with another review as more liquid is needed to make the dough pliable. 1 4 cup sour cream. Dough will be soft and sticky.
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Mix together the eggs sour cream and vanilla in a separate bowl.
This recipe makes enough dough for a top and bottom crust for a 9 inch pie.
Roll the dough out on a floured surface to a 1 4 thickness.
The dough ratio is 1 cup flour.
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1 4 cup sour cream.
The dough ratio is 1 cup flour.
1 4 cup sour cream.
Wrap in plastic and refrigerate until cold and firm at least 4 hours and up to 3 days.
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You may need to add a little flour to make it handle able but add as little as possible or else the dough will become tough.
The dough can be frozen for up to 1 month month.
The dough can be frozen for up to 1 month month.
The dough ratio is 1 cup flour.
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Divide dough as recipe directs.
Agree with another review as more liquid is needed to make the dough pliable.
Divide dough as recipe directs.
Made this recipe as written several times and have no idea what i m doing wrong.
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If using compressed yeast in the bowl of a heavy duty stand mixer combine the crumbled yeast and sugar let stand until the yeast gives off some moisture about 3 minutes then whisk well to dissolve the yeast.
Fold the ends up in roll the sides up in then roll the pirozh over place each one seam side down on a well greased lightly floured cookie sheet.
At one point i even added a tad more sour cream and milk.
Fold the ends up in roll the sides up in then roll the pirozh over place each one seam side down on a well greased lightly floured cookie sheet.
Source: www.pinterest.com
You may need to add a little flour to make it handle able but add as little as possible or else the dough will become tough.
Roll the dough out on a floured surface to a 1 4 thickness.
This recipe makes enough dough for a top and bottom crust for a 9 inch pie.
At one point i even added a tad more sour cream and milk.
Source: www.pinterest.com
Mix together the eggs sour cream and vanilla in a separate bowl.
This recipe makes enough dough for a top and bottom crust for a 9 inch pie.
Dough will be soft and sticky.
Maybe it just can t be scaled down which i did because i didn t want to waste ingredients that have been difficult to get.
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Mix together the eggs sour cream and vanilla in a separate bowl.
You may need to add a little flour to make it handle able but add as little as possible or else the dough will become tough.
Agree with another review as more liquid is needed to make the dough pliable.
Divide dough as recipe directs.
Source: www.pinterest.com
Cut 4 x 8 rectangles place several spoonsful of the filling mixture in the center along the long center axis.
1 4 cup sour cream.
Made this recipe as written several times and have no idea what i m doing wrong.
Roll the dough out on a floured surface to a 1 4 thickness.