An incredibly simple recipe for a smooth and elastic dough that is ideal for sculpting dumplings, dumplings and even pasties. The peculiarity of choux pastry is that flour and other ingredients are mixed with very hot water, and they are "brewed" with it. Contrary to fears, you can knead such a dough without fear of burning your hands, since the water gradually gives up the entire temperature to the flour. Thanks to boiling water, the dough does not stick to the table, palms or rolling pin when rolling.
It is necessary
- Ingredients:
- • Wheat flour - 1000 grams.
- • Chicken egg of medium size - 2 pcs.
- • Table salt - 1 tablespoon (20-25 grams).
- • Odorless vegetable oil - 2 tablespoons.
- • Boiling water - 2 glasses (250 ml glass).
- From the dishes you will need a bowl, wooden spoon or spatulas.
Instructions
Step 1
To begin with, prepare all the components of the recipe according to the list on the table. Pre-sift the flour into a bowl. This allows you to additionally enrich it with oxygen, and the dough ultimately turns out to be elastic and strong.
Step 2
A measured amount of salt is added to the prepared flour, then the dry ingredients are thoroughly mixed together. In this case, it is necessary to ensure that the salt is evenly distributed throughout the entire volume of flour. Alternatively, you can dissolve the salt in boiling water and add it to the flour mixture already in this form.
Step 3
In a shallow bowl, beat 2 chicken eggs lightly. A mash of eggs is poured into the flour mixture, a measured amount of vegetable oil is added, and vigorously stirred.
Step 4
Both glasses of hot water are poured into flour. At the same time, if the water is very hot, then the kneading begins with a spoon or spatula, and then they proceed to manual mixing. After the mass has slightly grabbed, it is laid out on the table and the dough is kneaded with your hands until a homogeneous, smooth state. At the same time, it is recommended to dust the table with flour. Thanks to manual kneading, the dough will develop gluten, it will become smooth and pliable. It is very easy to sculpt dumplings, dumplings and pasties from such a dough, without fear that the dough will break.
Step 5
The resulting dough is put into a clean bag, left to "rest" for 15 minutes at room temperature. Enjoy your cooking!
