Unleavened dough for pies, dumplings. dumplings, strudel, Banjica, lasagna, samsa - how to prepare unleavened dough, a step by step recipe photos

The simplest and most ancient dough - fresh water. The recipe is very simple: flour, water and salt. Moreover, the flour can not only wheat, but also rye, corn, rice, etc. -.. Depending on the dish and national preferences. The easiest product of a similar test - cakes which are baked on hot stones focus even when not invented yeast and other types of dough. With the increasing complexity of the dishes is enriched and complicated by the composition of unleavened dough. With the addition of the eggs, milk and butter, butter turned unleavened dough.

Today we look at what the basic recipe variations are possible, and what dishes are made from unleavened dough can be prepared. The preparation of unleavened dough, and dishes from it, illustrated step by step to make a photo.

How to knead the unleavened dough for dumplings, ravioli, shurpa, Laghman

If the fresh dough is planned for dishes filled, it must be flexible, strong, well keep in shape and not fall apart when cooked (boiled in water or by steaming, baking, roasting).

We can knead the dough traditionally hand made in the hill sifted flour recess to pour the water and vodka, beat the egg and pour salt in it. But if the house has a food processor or a breadmaker, better use of technology, rather than spend time and effort in manual work.

Especially for basic elastic unleavened dough we need:

• water at room temperature - 200 ml;
• egg - 1 pc .;
• salt - 0, 5 h .; l.
• vegetable oil - 1 tbsp. l .;
• Vodka - 2 tbsp. l .;
• wheat flour - 500 gr.

Most of Bread for instructions first pour all the liquid ingredients, then add dry.

If the yeast dough Sift the flour needed for the freshwater, you can do without this operation, but only if we are confident in the manufacture and quality of the product.

I note that just kneaded the dough is not yet ready for use. It should be wrapped in plastic and send it to half an hour in a cool place, for example, in the refrigerator. For this time is ripe gluten (fiber) and the dough will get us the desired elasticity.

It is from such a test is best to cook dumplings

manta

or juicy for Laghman or shurpa.

Such molded dough well, holds its shape and does not fall apart when cooked in water, broth or steamed.

Sweet chebureks dough, pies and cakes

If we prepare unleavened dough for frying (Indian crispy cakes, pies or pasties), then to the basic recipe is necessary to add a teaspoon of sugar. Then the finished products are not only blisters crispy but rosy and appetizing.

How to cook the dough exhaust

Baked goods made from unleavened dough come in two basic types: the hood and puff. Exhaust air is when the dough is rolled out with a rolling pin, and then stretched his arms almost to transparency, and only then lay the stuffing. So do the Viennese strudel, Italian lasagna, Turkish burek, baklava and eastern Bulgarian banitsa.

To leaven the dough has got increased elasticity required for stretching, one spoon of vodka is replaced by natural salad spoon of vinegar (apple, grape or rice) or lemon juice, and give at least an hour on the proofing.

How to make puff pastry

Flaky unleavened dough option is good in that oil on it goes a little bit, and therefore calorie products are not too high from it, though tricky, of course, necessary.

Take a basic fresh dough after proofing and divide it into four parts.

Roll out a piece of a thin, nearly transparent cake, preferably, rectangular shape.

Grease the dough with softened butter or oil. For such greasing better not to use a brush and plastic spatula, then a layer of oil can be made thin, barely noticeable. This will be sufficient for the formation of layers, but not too much for busting calories.

curl oiled dough into a tight roll.

roll wrap in plastic wrap and send it for half an hour in a cool place, if you are planning pastries delaat now. If the dough is prepared for the future, just send it to freeze.

From such a low-fat puff pastry prepared puff pastry with fruit, cakes with different fillings, Uzbek samsa.

You see for yourself that the food made from unleavened dough can be prepared very different. The basic recipe with a few changes and additions, is used in kitchens of many different peoples of the world. Master its correct preparation is very simple, and after examining my prescription before you never question arises, what to cook from unleavened dough.