How to cook a dumpling batter for dumplings

A variety of types of custard together with flour contain many eggs. In addition, water, margarine or butter and salt are needed. From the resulting mass make semi-finished products for biscuits, custard rings, tubes, small cakes - profiteroles and poultry, dumplings and dumplings.

Brewed dough for vareniki and other products differs from other types in that as the disintegrators in the production are water vapors that are formed during baking. Even before starting the preparation in a dough, the gluten is partially compacted when boiling the flour with boiling water and butter and salt. The dough becomes so elastic and dense that the steam inside the product can not reach the surface and forms a void that loosens the product. In these voids in the finished tubes or buns add a variety of fillings.

The brew dough for dumplings can be prepared in the following way. In a thick-walled dish of a small size, water is poured, there is added margarine or butter, previously cut into pieces, and salt. All bring to a boil and fall asleep sifted flour. The resulting mass must be continuously stirred until the dough lags behind the walls of the dishes, forming a lump. Hot brewed dough is removed from the fire and cooled to 50-60 degrees, then gradually one by one, add eggs. In the intervals between the addition of yolks and proteins, the dough should be beaten until it becomes smooth. The temperature of the finished semi-finished product should be 40 degrees. The brewed dough for dumplings should be shiny, homogeneous and have a consistency so that if it gets on the baking sheet it does not spread. If the eggs are large, then they need less, otherwise the mass will turn liquid, and the products after cooking will settle. Baking is made immediately after batching. The ready-made mass is placed in a confectionery bag with a carved or smooth tube or placed in a syringe or cornette from parchment. With the help of these devices squeezed out or spread out with a spoon a variety of figures, pre-lubricating the baking sheet with oil.

If you plant on an excessively greased sheet, the underside of the product will be torn, and when the baking sheet is dry, baking will stick to it and become broken.

Products from the custard are prepared first on high heat, until the moment when the products rise and slightly blush. After that, the flame should be reduced, and the baking should be dried for ten minutes on low heat. At the final stage, the oven is turned off, the door is opened slightly and the cooked tubes or rolls are allowed to cool slightly. If everything is done correctly, the resulting products do not fall off and have internal cavities. Wet products must be put back in the oven to re-raise them.

Depending on the type of future product, sugar, grated cheese, red pepper or lemon zest are added to the custard batter for dumplings. When baking buns as a filling, you can use a variety of creams, jams or jam, whipped cream, as well as fresh berries, nuts and chocolate. The filling can also have a salty taste.

However, not all are satisfied with the dough containing butter, yeast or eggs. For example, if a person observes fasting or a vegetarian, he does not necessarily have to give up flour. Some recipes allow you to get a lean dough for vareniki without using the above ingredients.

So in a flour pour vegetable oil, add salt and a thin trickle pour in boiled water, constantly stirring the dough. The resulting mass should be slightly cooled, and you can immediately mix. This is produced until the dough for dumplings without eggs becomes elastic. After giving him a little lie down, you can start cooking dumplings or modeling dumplings.