Dumplings dough has to roll out, be well and thinly elastic and to give in to a molding. Dough in finished form shouldn't inflate strongly when cooking and to be soft and gentle on taste. Recipes for the test for dumplings a little. Dough can be kneaded on milk. Also it is possible to exclude eggs from a compounding. The vegetable oil added at doughing will give to the test of elasticity.
It is required to you
- 3 glasses of wheat flour
- 1 teaspoon of vegetable oil
- 1 egg
- 1 teaspoon of salt
- 1 glass of water
Instruction
1. Sift flour.
2. Slightly shake up egg.
3. Create flour on a table in hill water with deepening in the middle.
4. Pour in egg, water and oil in a pole, salt.
5. Adding flour from edges, knead dough.
6. If necessary to a flour podsypta.
7. Knead dough to a condition of plasticity.
8. Create ready dough in Kolobok, cover with food wrap and leave for 30 minutes.