|Dough Rheology and Baked Product Texture|
|by J.M. Faubion|
This is a reference text on dough rheology and baked product texture. The book covers the fundamental principles of rheology and its practical app...
1 - 10 of 36 for sour cream pierogi dough
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Here are four authentic dough recipes for making pierogi. Each dough ... center. Stir together sour cream and melted butter ... or steamed the next day.
Combine flour, half ... eggs, and the sour cream, buttermilk or ... water until a dough begins to form. ... fill the remaining pierogi until all the ... will be much improved!
In a large ... the flour, eggs, sour cream, and 1/2 ... together. Turn the dough onto a well-floured ... you fill the pierogis, put 5 ... out the pierogi dough.
Put sour cream in bowl. Gradually ... with hands until dough is soft and elastic, about 15 minutes. Wrap dough in plastic wrap for 1 hour before rolling out.
Put flour and ... Put eggs and cream or water in ... nice ball of dough. Remove from ... and drop the pierogi in, no more ... Will keep for about 2 months.
Mix ingredients and knead into soft pliable dough. Roll thin ... fill circles. Add sour cream after slightly cooled. ... taste. Cool before filling circles.
Mix and let ... minutes. Roll and fill with favorite pierogi filling. Drop in boiling water. When pierogi comes to top it's done. Mix and fill pierogi dough.
The dough we use most ... another spoonful of sour cream. Form a ... degree oven (until golden brown). Take care not to overbake - they are thin and tender.
Saute 1/2 pound ... that mixture, add sour cream, egg yolks, ... the top. Remove, lay out on linen towel to drain. Refrigerate or freeze with wax paper.
Put 4 cups ... butter, milk, eggs, sour cream and salt and mix. Dough should not stick ... salted water until pierogis raise to the ... are cooked and cooled.
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