Fresh dough recipe - ideal for manti, beshbarmak, lagman, dumplings 🍞

Kitchen appliances and utensils:flour sieve, measuring cup, mixing plate, plastic bag.

Ingredients

Step cooking

1. In 200 milliliters of cold water, break 1 egg, add 1 teaspoon of salt and mix until the salt dissolves.
   
2. Sift 600 grams of first grade flour through a sieve into a deep bowl.
   
3. In the middle of the flour, make a small depression with our hand, gradually pouring water with the egg, and knead the dough.
   
4. Do not rush into kneading the dough, everything needs to be done slowly so that the dough can gradually combine with flour. We collect the remaining flour from the edges of the walls of the bowl and knead from edge to middle.
   
5. When the liquid absorbs the bulk of the flour, pour everything on the table and knead the dough again, but already applying physical effort. Knead the dough for about 10 minutes.
   
6. We collect the rest of the flour in a heap and add some water so that it is possible to combine everything and add it to our dough again.
   
7. We continue to knead the dough until it becomes homogeneous.
   
8. The dough should be tight, so you should not be afraid if in some places it does not stick together.
   
9. We remove the dough in a plastic bag for a rest of 30-40 minutes. During this time, the dough will fit, become elastic and very soft. Have a nice cooking!
   

Tips for the hostess

• Be sure to choose benign flour: white and dry.
• If you use oil in cooking, then make sure that it is perfectly fresh and does not contain extraneous odors and impurities.
• Knead the dough very quickly so that it does not become too elastic.
• The board or table on which you knead the dough should have a perfectly smooth surface so that the dough gets a uniform thickness.
• Before baking, the dough is necessarily cooled, but not in the freezer.
• Prepared products are advised to spread on a sheet moistened with cold water, but without the use of oil.
• An oven for baking with fresh dough should be very hot, at least 250 degrees. Products for baking put in the oven chilled.
• Add a spoonful of brandy to the dough, and your products will be airy and crumbly.
• It is also useful to know about any type of dough: the more fat and less liquid, the more crumbly the finished products will turn out.

Video recipe

I suggest you familiarize yourself with the recipe in the video in more detail. You can look in more detail at the process of preparing the test, as well as see additional comments by the author of the video.

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