home
➠ Dough
➠ Pie dough
➠ Pastry dough without eggs and milk

Pastry dough without eggs and milk

4852

Kitchen Russian

Calorie content 332.7 kcal

Portions 6 port.

Cooking time 95 minutes

Proteins * 12.5 g

Fats * 12.8 g

Carbohydrates* 102.6 g

Content

For the preparation of pies, both butter and lean dough are used. It’s my great pleasure to share my favorite recipe for lean dough. The dough without the use of milk and eggs will make your pastries simply perfect in texture, your loved ones will be delighted.

Ingredients

Wheat flour 500 gr. Vegetable oil 100 ml Granulated sugar 60 gr. Dry yeast 7 gr. Salt 1 tsp Water 250 ml.

Cooking process

First of all, prepare all the necessary ingredients for making the dough without eggs and milk. Preheat the required amount of drinking water to a warm state.

Pour warm water into a deep container, add the required amount of granulated sugar, dry yeast and salt. Pour in vegetable oil. Stir until smooth. Add sifted wheat flour. Knead a soft elastic dough, place in a deep container.

Cover the container with cling film and place in a warm place for about 30-40 minutes. This time is quite enough for the yeast to start working, and the dough to come up and expand well.

When the dough has risen enough and increased in volume, knead it well and leave it to rise again. Be sure to cover to prevent the dough from winding. Also place the container in a warm, draft-free place.