Choux dough for noodles, dumplings, dumplings

a hundred four of us ate and did not notice

Yes ... did a good job ... and tried

Tatyana! What will happen if you knead and roll the dough with your hands? I really want to try

You can use pens, but it will take longer.
You can also knead in a combine.
Any method is good - the main principle

[Totosha]

Totosha, I knead with a hand whisk or a silicone spatula first, then I bring it to the bun with my hands.

I liked the dough! The main thing is the calculation for a small amount. She made dumplings with cottage cheese and potatoes. Part cooked immediately, part froze. I haven't cooked ice cream yet, so how they will behave ... I don't know. I rolled noodles from the remainder. Honestly, I was worried about how it would be in noodles. But everything turned out very well. The broth is clean and the noodles did not fall apart.
Thanks for the recipe, I liked it.

The choux pastry should behave well when cooked after defrosting.
For example, Lazerson makes a special part of the dough for dumplings from choux pastry (50x50)

This divine dough is perfect in the sculpting process and excellent in freezing. Does not crack during cooking. Thank you!

[Julia]

Julia, to your health!
Yes, such dough behaves better after defrosting, brewing holds the dough together

How many choux pastry dumplings have been cooked up.
Favorite and convenient unleavened dough - choux. It is so easy to mix and a pleasure to work with. When rolling, even by hand, even with a dough sheeter, it requires a minimum of flour for flour.
It is stored in the refrigerator for longer, it is brewed and does not darken longer.

I only make it with an egg, it tastes better for us, and it grows without. oils. For a glass of boiling water, 1-2 eggs, how much flour it will take, and different dough for different types of stucco and noodles is needed in terms of density.

I knead in a food processor, when I was hp - in it. I put the eggs under the flour, pour boiling water on top and knead immediately, the eggs are not boiled, but the flour is brewed. Kneading by hand or with spiral mixer of a hand mixer is exactly the same.

The main thing is choux pastry, a special taste is made with it.
As soon as I found out that unleavened dough can be brewed, it became a favorite, soon 6 years.
Both dried and frozen - this dough behaves well.

[Tatyana]

Tatyana, I need a culinary guru consultation
Yesterday I found rice flour in my closet, I want to make noodles out of it.
What is the best recipe for cooking? Just on eggs, or custard, or maybe on whey?
I understand that in any case, a tasty treat should come out, but maybe with rice flour what subtleties are important?

[Veta]

Veta, with rice flour you can make noodle dough. I have a recipe, I need to do it - I'll try

Tanya, maybe we should mix rice flour with semolina? Or from pure rice to bring?

[Veta]

Veta, can be mixed, but it will be a mixed version of the test.

I have a pure rice recipe. If you tolerate, I'll cook it on the weekend, I've been planning it for a long time ... and then the case came up
I wrote myself a note in a conspicuous place

I'm waiting!

I was going to cook manti for the first time in my life and now I am choosing a recipe for the dough - I really want to try your recipe Tatyana ... but I'm just worried how it will feel - after all, the filling is juicy and cook for 40-45 minutes ... won't it boil? Or try it with an egg? Thank you

[Lena]

Lena, the dough behaves well when cooking, and especially when defrosting - the dumplings do not crack. This is how choux pastry works

You can add an egg, but only when it cools a little from the boiling water, otherwise it will cook at the kneading stage.

I still have a question - how many medium-sized dumplings are obtained from a given portion? Thank you

[Lena]

Lena, I don't remember, and I didn't even consider

I am reporting: I made manti from this dough today. When kneading, I added a little bit of water, because the dough did not want to be collected in a kind of kolobok. After resting, the dough became softer. It is a pleasure to work with it - soft, elastic, does not stick to the table and rolling pin and does not require adding flour when rolling. You can roll it out thinly and not tear it. The only thing I didn't like about the manti, although I made the manti for the first time, maybe any dough with prolonged cooking comes out some kind of rubber or something. You will need to try this dough on dumplings. And so everything is ok! Tanya, thank you so much for the recipe!

[Lena]

Lena, to your health!
The principle itself is mastered, I liked the dough - now we are experimenting with it

[Admin]

Admin, Tanya, thank you for the recipe. Very pleasant dough to work with

ABOUT! Ready for cooking in slender rows in a saucepan! What a whisper!
To your health!

Good morning, did I understand correctly that the dough is brewed directly in the bread maker, or is it still better in a saucepan on the stove, and then transfer it to the HP?

[made dough kneading in a bread maker]

The recipe says:
Knead the dough from these products.
I made dough kneading in a bread maker, on any program, just to knead for 10-15 minutes, that's enough.
The dough is soft and pliable.

Why dirty pots? Pour flour, hot water directly into the bucket, and immediately knead. Everything will mix, and the mass will cool to warm from the rotation of the blade. There is no need to be afraid of hot, because we do not warm up the dough for a long time, as when preparing choux pastry for cakes on the stove.

Or are you afraid for the condition of the bucket? So after all, when baking bread, the temperature in the bucket reaches 190 * C, and there is a "jam" mode, where cooking is also carried out at a high temperature, and for a long time.

Such a dough can be prepared in a food processor, the principle is the same.

Thank you, I understood everything, and I did just that.

[Admin]

Admin, Tanya! You promised Sprig a recipe for rice flour dough in April. I probably missed it? Could you poke your nose into it?

[Lena]

Lena, I will not poke the Promise and lies in the form of a note
Here, on my word of honor, I'll fix it I'll go put the note upstairs and buy rice flour, otherwise I transferred it to breadcrumbs and pancakes

Here zhezh, I remembered

[Admin]

Admin, Tanya! I will look forward to it. Rice flour has never bought a breakthrough, it is urgent to use it in different dough. In particular, the noodle dough purely from this flour is just very interesting. So I'm waiting!

[Lena]

Lena, agreed

And I'm still waiting. I use rice flour for all kinds of dressings and boning instead of corn flour.

Choux pastry is my favorite now. But I still do it with an egg: this way the dough tastes better to me. I also knead in a bread maker. I pour in boiling water, subtracting the approximate volume of an egg, flour, salt from the amount and turn on the kneading. After the flour is almost mixed with boiling water, I add the egg. The flour will already cool the water and the egg will not brew.

And I also like to make such a yeast dough. I add yeast later, when an acceptable temperature is already obtained after adding an egg from the refrigerator. I do not settle for a long time, about half an hour, while the filling is being prepared. Plus, the proofing after molding, also short-lived. I use such a dough for pyanse, manti (although these are non-classical manti), and also, if there is dough left, I make steamed buns.

[Elanna]

Elanna, Lena! I also love choux pastry very much, for which thanks to Admin and Tanyula. Please tell me your proportions for the amount of Romino flour. How much do you put in? How much salt, water, oil, eggs? And in the case of yeast, how much yeast?

I measure with glasses (200 ml), it is lazy to get the scales. For 3 cups of flour - 1 cup of liquid (water and 1 egg), 2 tbsp. l. oil, 1 tsp. salt. Yeast for such an amount - a teaspoon (a measuring spoon from a bread machine). But I follow the consistency of the kolobok at the beginning.Recently I bought very large eggs and missed a little with the liquid, I had to add a couple of tablespoons of flour.

[Elanna]

Elanna, Lena! Many thanks! And a little to change the amount of either liquid, or something else that still has to be done with your own flour. It was only in the Soviet Union that it was according to GOST, and now everything is very different. She asked in order to make a start from something.

[Masha Ivanova]

Masha Ivanova, I do with the egg too Choux dough for noodles, dumplings, dumplings # 158

[Irsha]

Irsha, Ira, thanks! I read your post, but there, too, the number of not all components was written.

the number of not all components was written

And a little to change the amount of either liquid, or something else that still has to be done with your own flour.

the amount of flour depends on the amount of liquid, I also determine the degree of coolness myself, it is not always necessary to have a very cool dough, different products - different degrees of coolness

xp - like an analogue of hands - I look and add flour if necessary

and so - approximately liquid: flour by volume 1: 2 + adjusting the steepness by adding flour

[Irsha]

Irsha, Irina, thank you!

I kneaded the dough in a bread maker, on any program, only to knead for 10-15 minutes, that's enough.

Tatyana, please tell me such a moment. My HP is an old LG still of a Japanese assembly, it seems, it got from my grandmother. In it, the "dough" mode is only for yeast dough with heating for something around an hour. The rest of the modes for bread are also in different variations, but all with heated proofing and there is no way to put the program just for kneading non-fermented dough like for dumplings or pizza. I don’t have a combine, I don’t know how to knead the dough myself, I tried to do it in HP, but it warms up and some kind of foreign smell appears (it’s a feather test, it’s like flour, butter, egg.) Mom said that dumplings should not be heated. I'm confused. I saw your recipe once to boil with boiling water, then I think heating during kneading is not so scary and everything will be hotter, but with other recipes for non-yeast dough, how can you get out of this situation, put a program with an open lid, or do you still have to buy a combine or a new HP?

[Masha]

Mom said that dumplings should not be heated.

Masha, but we make custard dough for dumplings-dumplings, an excellent dough turns out See how many good reviews on the dough This dough never cracks, it boils perfectly.

IN any x / stove, you can check the heating at the very beginning during mixing, it is enough to put a kitchen thermometer or for the oven in a bucket and hold for 1-2 minutes.
As a rule, the very first batch is done without heating, it is intended only for mixing flour, water and other things - and only then, after a break, the real kneading with heating begins.

Therefore, there will be enough time to simply mix the dumplings dough during this time.
Dumplings do not need long kneading. Read more about the dumplings dough. Dumplings, dumplings, noodles (recipes)

And in general, you can make a quick kneading of the dough in an ordinary combine. Homemade fast noodles

Thanks for the advice, as soon as I buy a thermometer, I will definitely check the HP and study Temki.

[Admin]

Admin, Tatiana, thank you very much for the recipe. I liked the dough very much. Delicious in dumplings. I kneaded in xn, rolled on a kenwood, sculpted on a dumpling machine)) I froze half.
The husband, and most importantly the child, liked it))

[Anya]

Anya, to your health! Perfect solution
If the child really liked it, then the line "homemade dumplings" will definitely appear in the family menu

[Admin]

Admin, TatyanaThanks for the great dumplings dough. I did it almost according to the recipe. Why almost? Because this time it was not without adventures. The flour was weighed on a scale right in the bowl of the kitchen machine, and salt was added there. I started the car, poured the boiling water. Since the boiling water was in a hurry, it turned out 190 ml. Boiling water seemed a little - a lot of flour remained dry.Perhaps I had 3 tablespoons of oil at once, everything would have been fine, but at that moment it did not occur to me, but it came to add an egg (fortunately, I saw in the subject that the girls did this) and for a start 2 tablespoons of oil (thanks that not all 3). Naturally, the dough became watery - there is a puddle under the bun. I started adding flour. At least she was smart enough to add a little. The dough turned out beautiful, tight, and smelled like words cannot be conveyed. I put it under the plate for 30 minutes. I took the ready-made minced pork from the local pig farm, added garlic greens, tear onions, ground black pepper and a little cold milk to it. Half an hour later I took out the dough: soft, plastic. I also rode in the kitchen car. I managed to break the dough once, when I chose the minimum thickness of rolling, so that it shone all over, and stuffed the minced meat from the bounty of the soul. I changed the thickness of the rolling and complete happiness came to me. No, though. Complete happiness came when I fried dumplings for myself and began to touch them with sour cream so that it cracked behind my ears. So thanks for the recipe, although it was not without amateur performance)))

[Margot]

Margot, to your health! The main thing is that the dough turned out and liked it Such slender rows And ruddy, tanned!

And just in general, in the dough for dumplings, the same rule applies as for bread: flour-liquid balance. You will always need to adjust the amount of ingredients when kneading the dough. And it is better if you first pour water, and then flour ... and gradually add it to the desired consistency.
And do not panic Calm, only calm, everything will definitely work out

[Admin]

Admin, TatianochkaFor some reason, I was afraid for some reason to pour boiling water into the car's bowl first, and then pour flour, even though the bowl is metal. I'll have to try kneading in HB next time, it's definitely not scary there. And the dough is definitely bookmarked.

first pour boiling water into the bowl of the machine

If the bowl of the car is made of metal, then why be afraid, then she will not get anything from hot
And so ... you can first pour the flour, and hot water on it and mix immediately, the mass will immediately become very warm.

Yes, I was more afraid for the car, well, that there will be hot steam in the planetary nest while I take flour, it seems like it shouldn't take much time, but it's me. Suddenly, the flour would spill out. In general, probably stupid fears, but the car is expensive, the husband will unscrew the head later, if that.
Although now I am thinking, and who interfered with pouring water, pouring flour and after that put the bowl in the car and turn it on?

[Margot]

Margot, nothing will happen to the car - that's for sure
I'm in kenwood, rubbing hot fruit for jam, it's okay

[Tatyana]

Tatyana, thanks, reassured)