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Fresh dough for manti, recipes with photos

How to properly prepare the dough for manti and what, in fact, the complexity? The main feature of the manta test is its density and reliability when pinching edges. Ready manty should firmly hold the filling and not open when cooking. Also the important role played by the density and elasticity of the test. And, of course, his taste.

In this topic I want to talk about how I cook unleavened dough for manti. I think this recipe is the best for cooking manta. The dough for this recipe is, in my opinion, the most delicious.

Time for preparing: 1 hour.

Pour two tablespoons of salt in a saucepan.

Break the egg and pour it into the pan.

Pour a glass of water into the pan and mix well with a fork.

Now it’s time to introduce flour. We do this gradually and constantly stirring. When the dough becomes viscous and it is impossible to mix it with a fork, start kneading the dough manually.

Knead the dough on manti must be very carefully, so that it turned out tight and elastic. You can roll out a layer of dough on a board sprinkled with flour and folded several times. Then wash it well with your hands and repeat this action several times.

The dough should not stick to hands and the board and at the same time should not be too dry. Kneading dough is better for 20-25 minutes. If there is an opportunity, then it is best to entrust this occupation to a strong half of humanity, because I know from experience that it takes a lot of effort to make manti dough and get tired hands. I kneaded the dough myself, so I had to take short breaks.

When the dough is ready and well washed, pack it in a plastic bag and put it in a refrigerator for a while, 20-30 minutes will be quite enough. During this time, you can just cook the stuffing on manti.

In the process of making manti, the dough is rolled on the board in a thickness of 3-4 millimeters. And it is cut into large rectangles 7 by 5 cm. Filling is put inside. Edges pinch. Pay attention to the quality of the glued edges, a lot depends on it. There should be no holes, the dough should be tightly sealed.

Now you can cook manti. I do it in a slow cooker on a special grid for a couple. But manti can be cooked, and then fry in oil. They are usually served as a separate dish, sprinkled with sour cream or sauce.

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