Svetlana-cat
I want to apologize right away if there was such a recipe, but I didn't seem to find it by the table of contents. If it was, I ask the moderators to correct me.
For the test, we need equal proportions of vegetable oil (odorless) and carbonated mineral water, well, about half a glass or a glass. Neither salt, nor sugar, nor anything else is needed. Then add flour in portions to make a tough dough. And that's all. It is good to bake bagels from it with filling, for example, marmalade, and I recently made circles, put lemon slices in sugar in them, folded in half, pinched (squeezed the edges with a fork, like the shells turned out) and baked in the oven until golden brown. Mine really like it.

I will definitely put the photo, I just didn’t have time, I did a little this time - grind it up quickly, girlfriends still came to my daughter, nothing was left in 30-40 minutes.
sweetka
And what does it look like? and what mineral water to take? salted smoked, soda ,. neutral? with high / medium / non sparkling?

Does the thickness of the rolling matter? otherwise I ... usually get carried away and stop when the table already shines through the dough
Svetlana-cat
Quote: sweetka

And what does it look like? and what mineral water to take? salted smoked, soda ,. neutral? with high / medium / non sparkling?
In appearance, it resembles shortbread dough, buttery, in finished form it tastes the same, only slightly denser. I take the mineral water that is at home - both salty and not, medium or highly carbonated, it does not affect the taste. Basically, this is my favorite "Goryachy Klyuch", and you can take it to your liking.

Quote: sweetka

Does the thickness of the rolling matter? otherwise I ... usually get carried away and stop when the table already shines through the dough
My thickness was about 3 mm, so it is not necessary - it can break with the filling, and thicker - it will still be rough.
sweetka
Sorry to bother you, but can you use savory fillings with such a dough? and, approximately, how much flour does such a dough take? after kneading it should be left for a while to rest? call again
Svetlana-cat
Quote: sweetka

Sorry to bother you, but can you use savory fillings with such a dough? and, approximately, how much flour does such a dough take? after kneading it should be left for a while to rest? call again
You are absolutely right - when I want to cook something new, I also ask a lot to make it work. I think that it will be great with savory too, you have given a good idea, I will try to make it with cheese inside, just pinch well so that the cheese does not leak out. It tastes neutral by itself, so it should be good. How much flour it takes - look, I made 140 ml of water and oil each and it took me about 15-17 tablespoons of flour with a slide, I won't say exactly by weight, but next time I will try to say for sure. it turns out to be so oily that it doesn't even stick to the sides of the bowl. But we also need to take into account the flour itself - it can be more moist or dry, what is the gluten content in it) I don't understand this well, so I do it by eye and hand feeling) And after kneading, I don't leave it to rest, I immediately cut it , it does not complain about it, then it bakes well.
Svetlana-cat
There were also friends, and we made such "bows" inside with Chamel's marshmallow, her oven only does not blush the top, this is what happened:Sparkling water dough

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