Mini loafs with sour cream

Category: Yeast bread
Mini loafs with sour cream

Ingredients

Yolks 2 pieces
Salt 1 tea the spoon
Vegetable oil 1 table. the spoon
Milk 45-50 ml
Sour cream (10%) 125 g
Water to the level 275ml
Fresh yeast 10 g
Sugar 2 table. spoons
Vegetable oil 2 table. spoons
Flour 3 cups (250 ml each) = 450 g

Cooking method

  • Incredibly tasty mini bars turned out by chance.
  • I still have 2 yolks. So that they do not order to live in the refrigerator for a couple of days,
  • ground the yolks with 1 teaspoon of salt + 1 table. spoon of vegetable oil and put in the refrigerator.
  • Then to this mixture + 45 ml of milk + water + 125 g sour cream (10%) = 275 ml
  • + everything else.
  • If you see during the kneading process that the dough is liquid, feel free to add flour to a decent bun!
  • mode "dough" (1 hour 50 min.) Knead the finished dough, let it rest for 15 minutes, shape the bars, let it stand, bake at 180 degrees until golden brown.
  • Output 8 pieces.
  • The photo, unfortunately, is not very good, but honestly, the bars are fabulous! They ate for three days, and they never lost their freshness.
  • Mini loafs with sour cream

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Wheat milk loaf (ang-kay)

Mini loafs with sour cream

Kuznecova15
Can you just bake it like bread in HP? I bake as a rule at night, there is no time during the day.
Stern
Kuznecova15 , sure you may.
Zhivchik
Stеrnochka, I am very grateful to you!Mini loafs with sour cream
Here's a hot heat. I could not resist and broke one bun.
The pulp is airy, lovely!

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Mini loafs with sour cream
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Mini loafs with sour cream
poiuytrewq
Stеrn, and what is the consistency of the dough? .. I have it very liquid, like pancakes, well, maybe a little thicker ...

3 glasses of 250 ml each - this is, somewhere, 480-500 grams of flour I got ...
Zhivchik
Quote: poiuytrewq

Stеrn, and what is the consistency of the dough? .. I have it very liquid, like pancakes, well, maybe a little thicker ...

3 glasses of 250 ml each - this is, somewhere, 480-500 grams of flour I got ...

There is no Stеrn yet I can answer. I had a batter too. And since I always add flour according to any recipe (maybe the humidity of the flour used is high), I did not raise this question.
But the dough for mini-bars was actually thin.
I added more than one spoonful of flour, but most likely about a glass (I don't remember exactly). In general, to a beautiful kolobok.
You have seen the result.
Stern
poiuytrewq , boldly pour flour to a decent kolobok!
poiuytrewq
Stеrn, Zhivchik, Thank you!

I poured flour, but I was afraid to add a lot. Because of this, the dough was still not molded - the dough was sticky. But even in HP the loaf turned out very well!

Stеrn, thanks for the recipe!
mailgor
And I added flour decently, to the kolobok. The bars turned out to be excellent, very tasty and did not even dry out or stale in 3 days. The husband was very pleased, said the peks still like that. It's a pity that the cameraman went on vacation with his son, so I wanted to brag. Star, thank you very much for your delicious recipes.
Stern
mailgor, for health! Mini loafs with sour cream

I am now baking with flour ordered from the mill. For some reason, this flour leaves me much less than ordinary store flour. So it is not possible to indicate the exact weight in the recipe.
mailgor
I found a camera and made bars again today. But the flour had to be added even more and it seems they did not come out so lush. But I'll post it anyway, that's how much it turned out.
Mini loafs with sour cream
Mini loafs with sour cream
Zhivchik
mailgor, very appetizing buns turned out.
But my mini-loaf did not work out. No matter how I tried to make the buns long, they still get rounded.
Stern
poiuytrewq, Zhivchik , Thank you!

mailgor, very beautiful pastries!

Zhivchik , I baked my mini in a baguette holder, so they did not round out.
mailgor
Zhivchik, and I made a loaf on the principle of a baguette in a bread machine and then it keeps its shape very well.
Kalyusya
Hello to you!
I also baked bars, I got four instead of eight, I replaced 200 grams of wheat flour with whole grain, vkusnooo

Mini loafs with sour cream

one was almost hot, last night it was, I really wanted to eat ..........
donpedro-1
And here are mine:
Mini loafs with sour cream Mini loafs with sour cream Mini loafs with sour cream
delicate ...
mailgor
Sеrn, my family just love your recipe bars, I bake them very often, they are so delicious.
Mini loafs with sour cream
nut
And on top you need to smear something before baking?
Stern
mailgor, to your health! Mini loafs with sour cream
Loafs of indescribable beauty !!!

nut , I do not smear, but if you want, you can, as usual, grease with a beaten egg.
N @ t @ li
So I keep licking my lips at these bars. And still no bread maker. My actions if done without HP? Let's say that Bosch will knead, then put it in a warm, switched off oven for 1h50min? Then crumple and then - according to the text? Help with advice, pliz, I rarely deal with yeast dough. Although I feel that being here is contagious.
Stern
N @ t @ li Bosch himself will let you know that everything is in order with the test. If the dough runs like a bun on the basin, everything is OK! (y) If the dough will stick to the sides of the bowl, add a little (!) flour. Then cover the bowl with the dough with a towel and place the dough in a warm place until it doubles. That is, be guided by the type of test, not by time. I think the dough will do in an hour.
And further in the text.

As for the "infection", so, the tea is not swine flu! We will survive!
mailgor
Nut, I smear only with starchy water, and when baked with vegetable oil.
nut
And I did everything as in recipe 1 and added 2 tablespoons of flour. l. although the bun was immediately formed, it's me just in case and the bars are just super:
Mini loafs with sour cream
Stern many thanks to you
The loaves are just lovely, so airy, downright weightless.
Olaim
but I didn’t guess to reduce the amount of liquid, the bars are delicious, but I have them more dense, but I want airy ones, as in the photo. And it is possible for those who are in the tank - how much dry yeast do you need?
Zhivchik
Quote: Stеrn

Then to this mixture + 45 ml of milk + water + 125 g of sour cream (10%) = 275 ml

Yeah, that's where the dog is buried ...
Stellochka, do not worry, we are all here to the course that any dough is reduced to a kolobok or its semblance (depending on which dough).
For example, I always look at the dough (this is not the first time I bake something).
It is impossible to say for sure the weight of the products in the recipe up to one gram, since even flour has its own moisture.

Quote: Olaim

but I didn’t guess to reduce the amount of liquid, the bars are delicious, but I have them more dense, but I want airy ones, as in the photo. And it is possible for those who are in the tank - how much dry yeast do you need?
Olaim, I added 0.5 tsp.
You can have a little more, somewhere around 0.7 tsp.

In order for the bars to be airy, you do not need to achieve a bun. The dough should be a little thin. When it fits, it’s just good for cutting.
That's when the bars turn out to be airy.
Olaim
Oh, sorry there is no sour cream, otherwise I would repeat it today, yesterday's already almost eaten.
nut
And I put 1.5 tsp of dry yeast, instead of 10g. raw and the bun was not liquid. But first I did the kneading for 5 minutes. on Pelmeni, and then I turned on the Dough and the result in the photo
artisan
Mini loafs with sour cream
Mini loafs with sour cream
Stеrn, and my thanks!
Yesterday there was a lot to do. In the evening I realized that there is no bun for the morning for tea. I remembered about this recipe. Only I didn't bake in the oven (there was no way), so I threw everything into the HP. I put it on the first program (3 hours) and forgot .... When I heard the signal, I came, and in HP there is such a hat !!!!! The bun has grown up to the ceiling !!! So I ruined everything, well, I don't have a mini at all ...
Sugar gave much more (mine love sweets). Everyone is delighted! Breakfast was great !!!
DonnaRosa
Quote: artisan
Only I didn't bake in the oven (there was no way), so I threw everything into the HP. I put it on the first program (3 hours) and forgot .... When I heard the signal, I came, and in HP there is such a hat !!!!! The bun has grown up to the ceiling !!! So I ruined everything, well, I don't have a mini at all ...
What x / stove did you bake in? I have a Panasonic 255.
Which program should I put the sour cream bar on?
It is advisable not to interfere with the process.
How much would you reduce the portion?
artisan
I have Clatronic BBA 2864. The main program, for white bread and breads of different varieties. The crust is medium. Weight 1 kg. I forgot to check the weight of the finished roll. I didn’t reduce the amount of dough, but I should have. Next time I will either bake 2/3 or even half. The yeasts were dry, almost 2 tsp.

DonnaRosa , good luck!
DonnaRosa
Quote: artisan

I have Clatronic BBA 2864. The main program, for white bread and breads of different varieties. The crust is medium. Weight 1 kg. I forgot to check the weight of the finished roll. I didn’t reduce the amount of dough, but I should have. Next time I will either bake 2/3 or even half. The yeasts were dry, almost 2 tsp.
DonnaRosa , good luck!
Thank you. : flowers: I will certainly bake.
I will reduce the portion. I somehow like small portions more.
More often you can diversify.
Zhivchik
Quote: artisan

The yeasts were dry, almost 2 tsp.

artisan, and there is.
When I bake in KhP, I put on the mode sweet bread and dry yeast at 450 grams. flour needs 1.75 tsp. (this is according to the instructions).
And you have a beautiful bun.
N @ t @ li
I am with a report and gratitude
The desire to bake these bars overshadowed in my mind the information that the rest of the flour was consumed the day before on gingerbread cookies.
So I had to endure for a day
Here's today's result:

Mini loafs with sour cream

I did everything according to the updated recipe, I didn't have to adjust anything. Thank you very much, shmekt zer gut!

Pysy. I feel I will have to repeat it in the evening. Dita is hating a second bun, and dad and sister haven't tried it yet.
Stern
Girls, I am very glad that everything is in order with the loaves!
Thank you for your trust!

And I baked such a braid for Christmas.

Grind 1 yolk with 1 teaspoon of salt + 1 table. spoon of vegetable oil and put in the refrigerator. Then to this mixture + 150 gr sour cream (10%) + whey = 280 ml
10 g fresh yeast
2 table. spoonful of sugar
30 g butter
50 gr semolina + 400 gr flour = 450 gr

Mini loafs with sour cream

Mini loafs with sour cream

Mini loafs with sour cream
Zhivchik
Stеrn, the braid is wonderful!
And why is a mixture of yolk with salt and rast. put butter in the refrigerator?
Stern
Zhivchik , Thank you!

So it was necessary, the yolk from yesterday remained. Of course, if there is no such residue, you can just take the egg and reduce the amount of liquid.
DonnaRosa
Quote: Zhivchik
And why is a mixture of yolk with salt and rast. put butter in the refrigerator?
If the yolk is mixed with salt, the dough will be more yellow.
Tatiana Gnezdilova
Stеrn, accept my thanks for the bars too! : flowers: These are the beauties.
Mini loafs with sour cream
And this is in the context:
Mini loafs with sour cream
Very tasty, even with tea, even spread with butter.
skate
Hell twice already, they demand again. If I understood correctly, it is not necessary to put the yolks in the refrigerator, and if necessary, how much?
The bars are SUPER, everyone really liked it, thanks.
Stern
Skate, good health! Mini loafs with sour cream

Thank you for your rating!

Of course, you don't need to put the yolks in the refrigerator. I did it by accident - I just wanted to keep the yolks.
Sonadora
Stеrn, thanks for Mini loafs with sour cream

The son could not resist while the bread cooled down and sawed off the still warm hump.
Gypsy
abalone, thanks for another delicious mini bars
Mini loafs with sour cream
luchok
I studied the recipe several times, I don't understand where I made a mistake - all the flour is added, and I have already poured 7 spoons of liquid
I weighed everything on the scales as expected, the only deviation was sour cream 20%
Proofing dough, waiting ...
Stern
Luchochek, there was a mistake in the recipe, so flour was added. I corrected the recipe later. I then baked a scythe to check. Unclear...
luchok
Well then, because of the sour cream, I had it very thick.
The bars turned out to be the most airy, scary to take in your hands, it seems that they will wrinkle. Aromatic - smell like sponge or starter.
The recipe is wonderful, thanks

Mini loafs with sour cream
Stern
Luchochek, you "finished off" this dough, chic bars turned out!
I used 10% sour cream, and we have it, in terms of consistency, like yogurt.
Good luck to you Mini loafs with sour cream, dear, and thanks for the report!
Rusya
That's it, tomorrow and I will do them. Damn, well, unless you can reset 15 a couple of kg?
Gypsy
Stеrn, today I again kneaded this dough, also added liquid again, otherwise a very dry lump turns out. Sour cream 15%.
Can fix here
Then to this mixture + 45 ml of milk + water + 125 g sour cream (10%) = 275 ml
not 275 ml, but 300 ml?
Gaby
Gypsy, I think that there is no need to correct, now I will explain why. There are different flours from different varieties of wheat, then the level of humidity in the air can affect - flour can absorb moisture from the air, but your climate is drier. You need to add liquid, but I have such flour that according to the Romy recipe for 500 grams of flour and 260 ml of water - I have 600 grams of flour for such an amount of liquid to bring it to a normal bun. So, I think that the phrases in the recipe that would adjust the kolobok based on local products are enough.
Gypsy
The fact is that the rest of the Stern recipes I mix normally without changing the liquid. And I see people, too, as I add liquid according to this recipe, that's why I wrote so. There is not something that is just a little short, there, when it mixes, you can see a specific dryness, a lot of flour does not interfere, this is a rarity for me, since I use many recipes from the forum.
I can't insist, I just offered it, because everyone probably knows that adding flour is not a problem, and when you add liquid, something unimaginable happens in the bucket

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