Dough for manti and pasties with sourdough

Category: Sourdough bread
Dough for manti and pasties with sourdough

Ingredients

premium wheat flour 450 gr.
milk 230 ml
raw chicken egg 1
salt 1 tsp
oil rast 1.5 tbsp. l.
sourdough french 1 dec. l.

Cooking method

  • Mode
  • dumplings - 20 minutes
  • About the leaven - wheat on water (it is called French) a), it has been living with me for a long time, I feed it from time to time, I used to add hops, now I added a little black Tajik raisins to her joy - she eats everything.
  • The dough turned out to be light, elastic, pleasant to work with.
  • Fried pasties - the dough is light, with small bubbles. Manty is the same.


ivolga
And then how?
Sculpt pasties-manty and immediately fry-cook, or should they be allowed to stand for an hour? I just wanted to do something like that, but I just can't decide: cook right away or let it stand.
MariV
Quote: ivolga

And then how?
Sculpt pasties-manty and immediately fry-cook, or should they be allowed to stand for an hour? I just wanted to do something like that, but I just can't decide: cook right away or let it stand.
Chebureks and manti are better immediately for production - boil and fry. I even made dumplings on this dough, I froze them. Proofing here seems to be useless - just the consistency of the dough is softer.

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