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Dough for manti with milk

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339
Kitchen Asian
Calorie content 77.6 kcal
Portions 1 port.
Cooking time 45 minutes
Proteins * 6 gr.
Fats * 8.8 g
Carbohydrates* 2.1 gr.
* per 100 gr. product
Dough for manti with milk
Content

The dough for manti in the traditional recipe is based on water. But if you want the dough to be less lean and richer, try the recipe using milk.

Ingredients

Cooking process

step 1 out of 7
We take a fairly spacious bowl. First add milk to it, and then pour in the butter. Mix slightly.
step 2 out of 7
Pour in one teaspoon of salt, then drive in the eggs (with a sharp knife blade, with a precise light blow, break the eggs directly above the bowl. If you are afraid that pieces of shell will get into the contents of the bowl, break them into another container, and then pour into the mixture).
step 3 out of 7
Use a whisk to beat the liquid well.
step 4 out of 7
Sift the flour into a separate container (preferably at least twice). This is a very important point. We advise you not to miss it.
step 5 out of 7
Gradually pour milk into the flour. Stir the ingredients with a spoon until it gathers into a lump.
step 6 out of 7
We transfer the dough to a cutting board and begin to knead it with our hands.
step 7 out of 7
Now we wrap it in plastic wrap and leave it for 30 minutes.
The dough is ready!

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