There are a lot of recipes based on exhaust dough. This dough is not only tasty, but also very thin. Both sweet fillings and fillings with fruits and berries are perfectly combined with the base. The recipe for the dough is easy to manufacture, however, there are some nuances that only experienced chefs can do.
Pick your recipe
Surely many of us ate dishes such as baklava and strudel. Of course, these sweets cannot be called identical, however, there is a moment that combines this baking - stretch dough.
Extraordinary texture and lightness - all this is the merit of the exhaust test. It can be bought at the store, however, the taste of homemade pastries will be much better. In order to learn how to do it at home, you need a little attention and assertiveness. Cooking the dough is not as easy as it might seem at first glance. In fact, kneading it is not at all difficult. It is much more difficult then to roll it into a smooth cake.
Classic fume test recipe
The following ingredients will be required to prepare the light and air exhaust dough:
- wheat flour - 250 g;
- sunflower oil - 2 tablespoons;
- warm water - 150 ml;
- salt - on the tip of a knife;
- soda - on the tip of a knife.
A classic draft dough should be elastic and very tender at the same time. There should be no lumps or rough texture. That is why it is recommended to follow the recipe exactly.
- Sift the flour thoroughly.
- Heat the water to 50 degrees and dissolve a pinch of salt in it.
- Pour salted water into a container with flour.
- Pour 2 tablespoons of vegetable oil and add soda.
- Knead the dough in a way convenient for you. The dough can be kneaded with a spatula, or you can just do it by hand. In any case, the result should be a light texture dough that does not stick to your hands. For this consistency, experienced chefs recommend hitting the dough on a hard surface at least 50 times.
- Divide the dough into 3 balls, pack in containers and send to the refrigerator.
- Allow the dough to rest for 2 hours. This is the trick of the exhaust test. If you start rolling out the dough immediately after cooking, it will tear and stick.
- Before baking, spread the dough on the table and let it warm up (at least 30 minutes).
- After the dough is ready, it must be carefully pulled out. This is the difficulty for most novice cooks. To do this, immerse your hands in flour and begin to gently stretch the cake from the middle to the edges, twisting the dough around its axis. Then move on and stretch the dough closer to the edges. The dough is considered ready when a thick piece begins to turn into a thin cake that literally shines through.
Puff pastry apple strudel
If the exhaust dough still happened, you can start cooking the famous apple strudel. An original and extremely tasty dessert will win the hearts of both adults and children.
To prepare an interesting recipe, the following ingredients are needed:
- draft dough;
- sweet-sour apples - 1 kg;
- bread crumbs - 150 g;
- walnuts - 100 g;
- vegetable oil - 2 tablespoons;
- granulated sugar - 4 tablespoons;
- cinnamon - 3 tablespoons.
- Prepare an exhaust dough according to the proposed recipe.
- Wash apples and cut into thin slices.
- Grind walnuts into small pieces.
- Roll out the dough in a thin layer and grease with vegetable oil.
- Put apples in slices on dough. Sprinkle with a mixture of cinnamon, granulated sugar and bread crumbs.
- Put walnuts on top.
- An important point is that the entire filling should be located on one edge of the dough.
- Using a towel, wrap the roll, starting from the edge with the filling.
- Bake the strudel in a hot oven for 30 minutes.
- Serve the finished dish hot.
