If you at least occasionally prepare desserts in which you use only egg whites (meringue, for example, or cream), then for certain before you there was a question: what to prepare from yolks?
Not throw out so remarkable product especially as it is always simple to find for it application.
It can be used for preparation of cake or custard, cookies, pancakes or fritters. And still you can knead dumplings dough on yolks.
For certain in your family there will be fans of vareniki, dumplings and manti. So why not to please them with these delicacies.
Dough for dumplings on yolks turns out very elastic and smooth. It is pleasant to work with it, to a land surface of a table or a board it especially doesn't stick (respectively, there is no need to powder it with flour at a raskatyvaniye), and when cooking doesn't collapse. It is necessary to knead such dough from calculation 3 yolks on 200-250 ml of water.
Ingredients:
- wheat flour – about 350 g;
- vitellus – 2 pieces;
- water cold filtered (or mineral) – 2/3 two hundred-gram glasses;
- salt (a fine or coarse grinding, it is unimportant) – a third of a teaspoon;
- melted desi – 1 dessertspoon (about 20 g).
Don't forget that flour can have different quality of gluten therefore the specified amount of this ingredient is relative. For the lack of melted butter use usual creamy or vegetable. Or it is possible to make melted butter, all process won't take too much time, and the result will please.
If you plan to cook vareniki with a sweet stuffing, you can add to composition of ingredients of a little granulated sugar (as much how many salt).
Exit: about 500 g of the ready test (will be enough approximately for 35 dumplings). Preparation time – at most 20 minutes.
Way of doughing for dumplings on yolks
Stir salt in cold water. Kindle oil (by means of the Microwave oven it is possible to cope with this task for several seconds).
Sift two thirds of all flour in a deep bowl. Thanks to sifting, flour not only is purified from third-party garbage (unfortunately, it quite often meets in this product), but also saturated with oxygen. So you shouldn't neglect this procedure when mixing any kind of the test. In a sifted flour make deepening, hammer into it yolks. Afterwards pour out the kindled (surely cooled down) oil and water.
By means of a fork (or spoons) mix all ingredients.
Then lay out the received weight on the land surface of a table sprinkled with flour. You knead dough, gradually adding to it flour until it becomes elastic.
Create from the ready test Kolobok and pack into a bag. And in half an hour you can start formation of dumplings, vareniki or manti.