Manti dough: Classic Uzbek recipe, on water, kefir, milk, without eggs and eggs, custard: step -by -step recipe with basic recommendations

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Manti dough: Classic Uzbek recipe, on water, kefir, milk, without eggs and eggs, custard: step -by -step recipe with basic recommendations

Manti is a very tasty and hearty dish, but it is important to cook not only juicy filling, but also the correct dough. The test will be discussed in the article.

Mantoux can be called oriental relatives of dumplings. They have an external resemblance, but differ in the preparation technique and the composition of the filling. The main highlight of the manti is the racing of minced meat and a thin dough. A tasty dish is steamed.

Manti dough: Cooking secrets

Mantis have a large shape and with the right preparation technique remain very juicy inside. Despite the simplicity of the recipe, there are several options for making dough. Each set of products leads to a new taste and result. Phased preparation will help maintain the integrity of the manti during cooking.

Circles
Circles

Before starting to knead the dough on the manti, you should get acquainted with the main secrets of cooking:

  • Wheat flour must be saturated with air with sifting.
  • You can adjust the softness of the dough with a cool temperature. Half an hour of stay in the cold will add elasticity.
  • Several spoons of vegetable oils will help to make the dough gently.
  • The amount of fluid for the test is regulated depending on the variety of flour.
  • The addition of dairy products and eggs to the flour workpiece contributes to elasticity, which improves the quality of modeling.
  • Vegetable oil will help to give a flour -based density without eggs.
  • For extensibility of dough on water, boiling water is ideally suited.
  • On a surface lubricated with vegetable oil, it is much more convenient to roll out a thin dough.
  • Long -term mixing of the flour workpiece helps to achieve elasticity.
  • The mixed dough should rest for about half an hour. A towel or film will help to avoid weathing.

Classic dough on manti in Uzbek

List of components:

  • 1 kg of wheat flour
  • 400-500 ml of water
  • 2 tbsp. l. Olive oil
  • 1 tsp. Salt
  • 2 chicken eggs
Uzbek
Uzbek

Step -by -step kneading the dough on the manti:

  1. Pour water from the refrigerator into the dishes with a recess. We attach olive salt and oil.
  2. In a wide bowl or on an even surface we sift the flour. We form a recess and fill in chicken eggs.
  3. With constant stirring, add water. For a thick workpiece, you will need the strength of the hands.
  4. The mixed workpiece rests under a towel or film for at least half an hour.

On a note: If a lot of flour remains in the container for kneading, add a tablespoon of sunflower oil and continue to crush.

Classic dough on manti on water without eggs

List of components:

  • 400-500 g of flour
  • 200-250 ml of water
  • 1 tsp. Salt
  • 30 ml of vegetable oil
We sculpt
We sculpt

Step -by -step testing of the dough:

  1. We pass the flour through a sieve. We form a recess to add liquid ingredients.
  2. We heat the water slightly and mix with salt until completely dissolved.
  3. Add oil to the flour and gradually attach water. Liquid dough is mixed with a spoon. When thickened, we proceed to manual kneading.
  4. Stickiness dough on manti It is regulated by an additional amount of flour. Water will help reduce density. The mixed workpiece is used in modeling no earlier than half an hour.

Manti dough with milk and eggs: classic step -by -step recipe

List of components:

  • 500 g of wheat flour
  • 1 glass of milk
  • 50 ml of vegetable oil
  • 2 chicken eggs
  • 1 tsp. Salt
Egg-milk combination
Egg-milk combination

Step -by -step testing of the dough:

  1. Mix milk at room temperature with butter. Add the eggs, sunken and mix well.
  2. Mix air flour with liquid ingredients with constant stirring. We bring dense dough to elasticity with the help of hands.
  3. Ready the dough on the manti Wraps in a film and rests for half an hour.

Classic recipe for mantle custard dough

List of components:

  • 0.5 kg of wheat flour
  • 30 ml of vegetable oil
  • 1 chicken egg
  • 200 ml of boiling water
  • 1 tsp. Salt without a hill
Custard
Custard

Step -by -step kneading the dough on the manti:

  1. Pour boiling water into the dishes with a recess and pour salt.
  2. Separately mix eggs and oil.
  3. First mix the air flour with butter and eggs. Gradually attach boiling water and knead.
  4. The dough is thick and dense. The workpiece covers and rests for half an hour.

On a note: Cathedral dough is applicable to dumplings and dumplings.

Manti dough: classic recipe for bread maker

List of components:

  • 1 glass of milk
  • 1 chicken egg
  • 30 ml of vegetable oil
  • 0.5 kg of flour
  • 1 tsp. Salt

Step -by -step kneading the dough on the manti:

  1. We heat the milk a little in the microwave and pour breadflies into the bowl.
  2. Next are eggs, salt and sunflower oil.
  3. We fall asleep air flour and adjust the mixing mode for 15 minutes.

Manti dough: classic kefir recipe

List of components:

  • 1 kg of flour
  • 200 ml of kefir
  • 1 tsp. Salt
Kefir
Kefir

Step -by -step testing of the dough:

  1. Saturate the flour with oxygen, add salt
  2. Gradually pour kefir and knead the elastic dough.
  3. We adjust too soft a place with the addition of flour.
  4. The dough on the manti It is insisted for 30 minutes.

Manti dough: classic recipe on water with gas

List of ingredients:

  • 4 glasses of flour
  • 1 cup of highly carbonated water
  • 1 chicken egg
  • 100 ml of vegetable oil
  • 0.5 tsp. Sahara
  • 0.5 tsp. Salt
On the water
On the water

Step -by -step testing of the dough:

  1. Miner with oil.
  2. Mix the egg with sugar and salt. Add in water.
  3. Add sifted flour and manually knead not sticky elastic dough on manti.

Mantis are filled with a filling of several types of meat. The table is served hot in combination with various sauces and spices.

Video: perfect dough on manti

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