Kitchenware:
- a bowl for kneading dough;
- spoon;
- kitchen scales;
- beaker;
- spoon;
- sieve;
- cling film.
Ingredients
| Vegetable oil | 100 ml |
| Hot water | 100 ml |
| Flour | 300-400 g |
| Baking powder | 3-4 g |
| Salt | 1-2 g |
Step cooking
- Pour 100 ml of vegetable oil into a deep bowl.
- Add 100 ml of very hot water to the oil. Ideal if the water has just boiled. Add 1-2 g of salt to oil and water, mix well with a spoon so that the oil on the surface turns into small bubbles, and does not lie in a single layer.
- Using a sieve, sift 300-400 g of flour and 3-4 g of baking powder into a dough bowl. The exact amount of flour depends on its quality and your preferences. If you cook using juicy fillings (for example, berries), you can add a little more flour by kneading a denser dough. For dry fillings, you can use less flour, but in this case you do not need to roll out the dough, you just won’t succeed. It will be enough to stretch your fingers to the layer of the size you need.
- Now knead the dough with your hands. When it takes in enough flour and grabs into a solid lump, for convenience, you can continue to knead it on the table. A long kneading is not necessary, just a couple of minutes. Tighten the dough with cling film and leave for 30 minutes at room temperature. During this time, it will rest, gluten will develop in it, and you can sculpt any products from it.
- As a result, you will get a very soft and plastic dough that will roll well or stretch into a thin layer. It will be pleasant to the touch, it will be convenient to sculpt from it. Use any toppings, bake your favorite items and enjoy.
Enjoy your meal!
Video recipe
This video demonstrates how to cook lean yeast dough. You will see what consistency it gets right after kneading, and what it becomes after half an hour of rest at room temperature.
Such lean dough is very easy to prepare - you do not need to use yeast and any other ingredients. There are a minimum of components, but in the end you get a light plastic dough from which you can cook anything. Due to the baking powder, the baking process makes it fluffy and airy, and a neutral fresh taste makes it possible to use absolutely any filling.
If you do not have a baking powder, you can use 3-4 g of slaked vinegar or lemon juice of soda instead. The effect will not be so pronounced, but it will give the test the necessary airiness.
Another good news is that the dough is kneaded, in fact, in vegetable oil. Therefore, when baking any product, it will not stick to the mold and burn, even if you do not lubricate the baking surface first. And this dough is wonderfully stored in the refrigerator, in cling film, 3-4 days without losing its properties. The main thing is to get it an hour and a half before cooking, so that it warms up to room temperature.
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