The recipe for a universal custard dough suitable for making manti. Also from it crispy chebureks are prepared.
Ingredients
Wheat flour – 2.5 cups + dust
Boiling water – 1 glass
Olive oil – 1 tbsp.
Salt – 1/2 tsp.
Cooking process
Manti! Why do we like a steamed dish of national Uzbek cuisine? For satiety and usefulness. Praise that mistress, who knows how to make mints from a thin dough with a juicy filling. Homemade mantles, fashioned in a beautiful form, do not be ashamed to bring to the festive table.
To make the dish delicious, you need to master the art of kneading an elastic unleavened dough. I suggest preparing a dish from a super plastic custard batter on the water. The brewed dough for mantles turns out so compliant in the work that it is possible to mold the mantles of the most complex shape from it. Simple dough for mantles without eggs is suitable for cooking lean manti with vegetable filling.
Products for the preparation of a custard batter for mantas take from the list. You need high quality wheat flour, drinking water, salt, olive or any other vegetable oil.
Prepares a fresh custard batter in a glass container. Flour is poured into a bowl with high sides. You need to take 2/3 of the bulk.
Do not forget about salt.
Flour is boiled with boiling water. Boiling water, take 2/3 of the faceted glass.
Start mixing the dough first with a spoon. Then gently with your hands.
During mixing, add the remaining flour.
Olive oil.
Thoroughly knead the dough with hands for at least 5 minutes. Roll the bun, put it in a bag and put it in the freezer for 10 minutes.
Universal dough for mantles is ready! We have a super plastic bun, from which to mold manti – one pleasure. For the formation of manti from a custard batter, there is practically no need for flour.
The dough is perfectly rolled and molded. The filling for mantas from our test can be any. Prepare manti from a boiled dough for a couple in a double boiler, mantovarke or multivark.
Brewed dough for manti
The recipe for a universal custard dough suitable for making manti. Also from it crispy chebureks are prepared.
Ingredients
Wheat flour – 2.5 cups + dust
Boiling water – 1 glass
Olive oil – 1 tbsp.
Salt – 1/2 tsp.
Cooking process
Manti! Why do we like a steamed dish of national Uzbek cuisine? For satiety and usefulness. Praise that mistress, who knows how to make mints from a thin dough with a juicy filling. Homemade mantles, fashioned in a beautiful form, do not be ashamed to bring to the festive table.
To make the dish delicious, you need to master the art of kneading an elastic unleavened dough. I suggest preparing a dish from a super plastic custard batter on the water. The brewed dough for mantles turns out so compliant in the work that it is possible to mold the mantles of the most complex shape from it. Simple dough for mantles without eggs is suitable for cooking lean manti with vegetable filling.
Products for the preparation of a custard batter for mantas take from the list. You need high quality wheat flour, drinking water, salt, olive or any other vegetable oil.
Prepares a fresh custard batter in a glass container. Flour is poured into a bowl with high sides. You need to take 2/3 of the bulk.
Do not forget about salt.
Flour is boiled with boiling water. Boiling water, take 2/3 of the faceted glass.
Start mixing the dough first with a spoon. Then gently with your hands.
During mixing, add the remaining flour.
Olive oil.
Thoroughly knead the dough with hands for at least 5 minutes. Roll the bun, put it in a bag and put it in the freezer for 10 minutes.
Universal dough for mantles is ready! We have a super plastic bun, from which to mold manti – one pleasure. For the formation of manti from a custard batter, there is practically no need for flour.
The dough is perfectly rolled and molded. The filling for mantas from our test can be any. Prepare manti from a boiled dough for a couple in a double boiler, mantovarke or multivark.