Categories
Blanks for the winter
  1. home
  2. ➠
  3. ➠
  4. ➠ Classic choux pastry for manti

Classic choux pastry for manti

0
588
Kitchen Asian
Calorie content 150.6 kcal
Portions 4 port.
Cooking time 20 minutes.
Proteins * 9 gr.
Fats * 8.5 gr.
Carbohydrates* 27.1 gr.
* per 100 gr. product
Classic choux pastry for manti
Content

A good manti dough should be elastic and tough enough. It should roll out well and stick easily. It is convenient to work with such a dough and you can be sure that the manti will turn out to be beautiful and tasty. We offer a recipe for dough using the custard method - the same elasticity and stickiness are present here due to the stage of hot processing of flour. At the same time, the mass is elastic and does not stick to the hands during rolling.

Ingredients

Cooking process

step 1 out of 6
To prepare the dough, we heat the water in advance - you will need boiling water.
step 2 out of 6
Sift flour into a bowl - this will not only remove possible small debris, but also enrich the dough with air.
step 3 out of 6
Add salt to the flour and pour in odorless vegetable oil in the specified amount.
step 4 out of 6
We measure out the indicated amount of boiling water and pour it into flour and butter. Stir immediately - separate pieces of dough will form in the flour mass. We leave the mixture to cool down to a comfortable temperature, since if you immediately start kneading, you can get burned.
step 5 out of 6
When the dough has cooled slightly, add the egg to it.
step 6 out of 6
We mix the egg with the flour mass first with a spoon, and then we go to work with our hands. Knead until the dough absorbs all the flour and becomes homogeneous, smooth, pliable, but elastic. We form a ball from the finished dough, cover it with a napkin so that the surface does not dry out, and leave it at room temperature for one hour. After that, the dough can be rolled out on a surface lightly dusted with flour and manty formed.
Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *