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Choux pastry for manti on boiling water

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3138
Kitchen Asiatic
Calorie content 158.4 kcal
Portions 4 port.
Cooking time 25 minutes
Proteins * 9.4 gr.
Fats * 8.9 gr.
Carbohydrates* 28.5 g
* per 100 gr. product
Choux pastry for manti on boiling water
Content

Choux pastry for manti differs from the classic one. It is more elastic, softer, lighter, plastic. After boiling, the manti looks slightly transparent on such a dough. The choux pastry tastes more tender. Although, probably, all these are subjective observations. Cook, taste and find your perfect recipe!

Ingredients

Cooking process

step 1 out of 5
Break the egg into a small bowl, add salt. Shake well with a fork or whisk until smooth.
step 2 out of 5
Sift wheat flour into a wide bowl, pour in odorless vegetable oil to it. Mix with a spoon.
step 3 out of 5
We measure out the required amount of boiling water. Pour it into a bowl of flour and quickly stir the resulting mass with a spoon.
step 4 out of 5
Next, pour the beaten egg into the custard mass and begin to knead with your hands. If necessary, you can add a little flour to make the dough stop sticking to your hands. We spread the resulting mass on the table and knead it so that a ball of dough is formed, which completely absorbed the flour.
step 5 out of 5
Then we form a bun out of the dough, wrap it with cling film or place it in a bag. We leave the dough on the table for fifteen to twenty minutes. After that, we roll it into a thin layer, cut it into blanks, wrap the filling in them and form the manti, as usual.
Bon Appetit!

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