The speaker provides a recipe and guide for making fluffy kefir pies. The ingredients include 250ml of kefir, 1 egg, 1 tablespoon of sugar, a pinch of salt, 1 tablespoon of sour cream, and 450g of flour. The speaker emphasizes the importance of using room temperature ingredients, mixing the dough well, and not adding too much flour. The dough is then kneaded and allowed to rest for 15 minutes.
For the filling, the speaker uses mashed potatoes with added spices, including green onions, parsley, and dry garlic. The dough is rolled out, and the filling is placed inside. The edges are collected and sealed, and the pies are fried in a pan with a generous amount of oil.
The speaker provides tips for making the pies, including not overworking the dough, not adding too much flour, and using a hot pan with enough oil. The pies are baked for about 2 minutes on each side, or until they are golden brown.
The final result is a delicious and fluffy kefir pie with a tasty filling. The speaker encourages viewers to try the recipe and subscribe to their channel for more delicious recipes.
Here are the key facts extracted from the text:
1. The recipe requires 250 milliliters of kefir with a fat content of 1%.
2. The kefir should be at room temperature.
3. One egg is added to the kefir.
4. The egg should also be at room temperature.
5. One tablespoon of sugar is added to the mixture.
6. A pinch of salt is added to the mixture.
7. One tablespoon of sour cream is added to the mixture.
8. One tablespoon of sunflower oil is added to the mixture.
9. 450 grams of flour is used in the recipe.
10. The flour is added in parts, mixing well after each addition.
11. Baking powder is added to the dough.
12. The baking powder should be fresh and not expired.
13. The dough is kneaded until it becomes elastic and soft.
14. The dough is left to rest for 15 minutes.
15. The filling can be any type, but the recipe uses mashed potatoes.
16. The filling is mixed with green onions, fried bast, parsley, and spices.
17. The dough is divided into small pieces and rolled out into balls.
18. The filling is placed in the center of each ball.
19. The edges of the dough are folded over the filling and sealed.
20. The pies are fried in hot oil, seam-side down.
21. The oil should be heated to the right temperature to prevent the pies from absorbing too much oil.
22. The pies are baked for about 2 minutes on each side, or until they are golden brown.
23. The finished pies are placed on a paper towel to drain excess oil.