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Dough for manti in milk with eggs

0
360
Kitchen Asian
Calorie content 123.3 kcal
Portions 4 port.
Cooking time 20 minutes.
Proteins * 6.7 g
Fats * 6.8 g
Carbohydrates* 19.3 g
* per 100 gr. product
Dough for manti in milk with eggs
Content

Delicate strong dough for manti. We cook it on the basis of milk and eggs. It turns out pretty cool, but after "resting" at room temperature, it becomes more elastic and comfortable to work with. This dough is a classic option for making manti, dumplings, pasties. Try it!

Ingredients

Cooking process

step 1 out of 6
Sift the specified amount of wheat flour into a wide bowl, add salt, mix, form a slide. We make a deepening in it. Break the egg into the recess.
step 2 out of 6
Then add vegetable oil and milk at room temperature. We mix. A large powdery crumb will gradually form.
step 3 out of 6
We continue to stir until a thick mass is formed.
step 4 out of 6
Then we spread the resulting mass on the table and begin to knead it with our hands to form a ball of dough. It should become elastic, not sticking to your hands. Add more flour if necessary.
step 5 out of 6
We form a round bun out of the dough, put it in a bowl, cover it with a lid or tighten it with cling film so that the surface does not dry out. Leave on the table for about thirty to forty minutes to ripen. At this time, you can just do the filling.
step 6 out of 6
After that, we cut the dough into pieces, roll each piece into a thin layer. We cut into circles or squares, wrap the filling in them and form the manti in the usual way.
Bon Appetit!

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