Dough on water

This basic blowing can be used as a basis for almost any test. Prove this will help a variety of recipes for a test on water from this material.

The recipe for a test on a chebureki on mineral water

Due to the saturation of carbon dioxide and its temperature, ice mineral water is excellent for preparing a thin and crispy cheburechny test .

Ingredients:

• flour - 420 g;
• water 235 ml;
• egg - 1 piece;
• vegetable oil - 45 ml.

Preparation

1. About an hour before the preparation of the dough, place a bottle of water in the freezer. The water must be icy to ensure that the gluten of the flour does not swell, and the dough turns out to be as thin and crisp as possible.
2. Whisk the egg with a pinch of salt and pour water to it.
3. In the center of the slides of sifted flour, make a "well" and pour into it a mixture of egg and water and vegetable oil. Picking up the flour from the walls of the "well", knead a tight dough.
4. Before the beginning of rolling, the dough is wrapped with a film and allowed to rest for at least an hour.

Dough for dumplings on water and yeast

If you can be ranked among lovers of classic Poltava dumplings on a lush yeast test , then the following recipe simply has to find a place in your notebook. Airy and soft, this dough will become a good company for vareniki with absolutely any filling.

Ingredients:

• water 285 ml;
• oil - 35 ml;
• dry yeast - 5 g;
• a pinch of sugar;
• flour - 410 g.

Preparation

1. This yeast dough begins with opaire. Yeast is bred in warm water, along with a pinch of sugar, and then pour in the flour and mix the dough of the consistency of sour cream.
2. The resulting gum is left in the heat for proofing, and then pour the remaining flour until you get an elastic and pliable dough.
3. After letting the dough rest from half an hour, you can start rolling and forming.

Dough for fried pies without yeast on water

Ingredients:

• flour - 385 g;
• water 235 ml;
• egg - 1 piece;
• pinch of salt.

Preparation

1. Combine the flour with salt, beat the egg and mix the crumb.
2. To the resulting crumb, pour a half cup of boiling water and continue the kneading until the ingredients are joined together.
3. Allow the dough to cool slightly, then continue mixing with hands until you get an elastic ball.
4. Leave the dough for half an hour before rolling and molding.