An incredibly simple recipe for a smooth and flexible dough, which is ideal for making dumplings, dumplings and even pasties. The peculiarity of the custard dough is that the flour and other ingredients are mixed with very hot water, while they are “brewed” with it. Contrary to fears, kneading such a dough can be done without fear of burning your hands, since water gradually gives all the temperature to the flour. Thanks to boiling water, the dough does not stick to the table, palms or rolling pin when rolling.
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You will need
- Ingredients:
- • Wheat flour - 1000 grams.
- • Medium size chicken egg - 2 pcs.
- • Salt - 1 tablespoon (20-25 grams).
- • Odorless vegetable oil - 2 tablespoons.
- • Boiling water - 2 glasses (a glass of 250 ml).
- From the dishes you will need a bowl, a wooden spoon or shovels.
Instruction manual
1
To begin with, prepare all the components of the recipe according to the list on the table. Pre-sifted flour in a bowl. This allows you to further enrich it with oxygen, and the dough in the end is elastic and strong.
2
A measured amount of salt is added to the prepared flour, then the dry ingredients are thoroughly mixed together. In this case, it is necessary to ensure that the salt is evenly distributed over the entire volume of flour. Alternatively, you can dissolve the salt in boiling water, and already in this form add to the flour mixture.
3
In a shallow plate, beat 2 chicken eggs lightly. An egg mash is poured into the flour mixture, a measured amount of vegetable oil is added, and vigorously mixed.
4
Both glasses of hot water are poured into the flour. At the same time, if the water is very hot, then the kneading begins with a spoon or spatula, and then proceed to manual mixing. After the mass is slightly seized, it is laid out on the table and knead the dough with your hands until a homogeneous, smooth state. At the same time, it is recommended to dust the table with flour. Thanks to manual kneading, gluten will develop in the dough, it will become smooth and supple. From such a dough it is very easy to sculpt dumplings, dumplings and pasties, without fear that the dough will break.
5
The resulting dough is put in a clean bag, left to rest for 15 minutes at room temperature. Have a nice cooking!
note
1. Boiling water is added to the dough last
2. Both glasses are immediately poured into boiling water.