Sweet pastries (on yeastless leaven)

Method

1. 01

   As a result, I was the owner of a jar of yeastless starter and an approximate recipe (of course, no one gave me the “secrets of the company”). But even without special secrets, the cake turned out to be incomparable, taste like childhood buns from cooking. I made cake, but if you bake buns, but small molds for muffins or muffins, or even for pastries, are fine.

2. 02

   1. The products we will use are: starter, flour, milk, eggs, sugar, salt, soda, sunflower oil and butter. You can safely add various fillers in the form of raisins, nuts, etc.

3. 03

   2. In a large cup (and preferably a basin or a pan) shift the sourdough, let it stand at room temperature for 4 hours. Fall asleep with 1 glass of flour.

4. 04

   3. On flour, pour 1 tbsp of sugar in an even layer.

5. 05

   4. Pour all 1 glass of warm milk.

6. 06

   5. Don't mix! Close with a lid or towel and leave the clock for 8 (I left for the night). The dough during this time "bubbling", a little up. And then mix it well.

7. 07

   6. Close the dough, let stand for another 6 hours. The dough will look something like this, very liquid with a characteristic sour-sweet smell.

8. 08

   7. Add eggs, salt and soda. Stir it up nicely.

9. 09

   8. Add the sunflower oil and the remaining flour. At the same stage, filler can be added.

10. 10

    9. Stir it up nicely. The dough will resemble homemade sour cream. We pour the dough into the prepared form.

11. 11

    10. Bake in the oven at a temperature of 160-180 degrees for 40-50 minutes. Ready to test with the beacon. Put the cake on a dish, grease it with butter.

12. 12

    11. The surface of the pie is elastic, dense when pressed, and inside the flesh is dense, in structure resembles a biscuit, elastic. It's delicious with milk or coffee.

13. 13

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