Pies are a very tasty dish.
But there is a problem: it is advisable to eat the food before it cools down.
The fact is that the flour base quickly becomes excessively dense.
The dough becomes too tough, which is why eating the pies no longer gives the gourmet such great pleasure.
However, there is one little trick that allows you to prepare dough that remains airy for a long time.
The pies will remain soft and tender even after they cool.
The dish will retain this consistency the next day.
An interesting culinary trick was shared by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova .
What to add to the dough for pies
The secret ingredient is sour cream.
Thanks to this fermented milk product, the dough obtained remains soft for a very long time.
For 5 cups of flour, one egg and 350 milliliters of kefir, you should need 250 grams of sour cream.
It is advisable to use a product with a fat content of 15 percent.
The fermented milk product should be in the bowl at the first stage of dough preparation: together with the kefir and before adding the flour component.
Earlier, gourmets were explained why cutlets need to be made rectangular.
Expert: Julia Arkhipova
