Thin dough for ravioli and dumplings

Description

Thin dough for ravioli, dumplings and cakes-Kolobov. Of flour and starch, which I use, thin, elastic dough according to the recipe www.povarenok.ru/rec ipes/show/69485 behaved opposite to what was expected, until I figured to add the starch in his, "basprogram approved ", the dough for dumplings, ravioli and pancakes Kolobov. The result I will share with you maybe it will be useful to those who are faced with the same difficulties as I do. The dough will be tasty, very thin, easy to work with and even a cold roast lepeshechki from it is very easy to roll it up.

Ingredients

Flour

1.5 cup
Rye flour

1 Tbsp
Corn starch

1 tsp
Bran

1 tsp
Salt

0.5 tsp
Butter

2 tsp
Water

0.5 cup

Cooking

Here products which I use for test preparation. Here flour, rye flour, wholemeal, bran and corn starch. In addition, you need to add salt and butter.

In a fireproof bowl, combine 1.5 cups flour ( I take away from this the portions 1 tbsp wheat flour, and instead put 1 tbsp rye wholemeal), 1 tsp corn starch, 1 tsp bran, 0,5 tsp salt, 2 tsp butter

Pour 0.5 cups of BOILING water

Knead the hot dough and, when it coalesces into a ball, cover it with a ceramic bowl, or, as in my case, cover tightly and leave to cool at room temperature. The dough should "steam", then it will become soft and very manageable.

Fully cooled the dough is ready for rolling. Today I make ravioli for a couple, so I divided the dough into 2 equal balls.

Roll first just until transparent and set aside, while I roll the second ball.

Look how transparent make dough, plus it is not torn. I write this in order to show that such meager portions of starch, as I have already put enough the dough became manageable.

Roll the second layer, spread the filling. Today I have cottage cheese with herbs, and so there may be mushrooms and onions and ham and any other toppings. The dough itself is very tasty and perfectly stuffed with the type of potatoes with onions, or mushrooms.

Covered with a second layer-here you can see that the dough is as thin as parchment paper.

Close up the edges and cut into ravioli cutter with teeth, forcing possible air.

If the air is still zaputalsya-not too scary, I slashed the dough and let it loose.

Products from this test kept freezing, so I immediately put in the freezer, and the rest will cook in the steamer, brushing grille steam baskets with butter. You can add salt to the water container from the steamer, but I never did and still all my ravioli remained unharmed. Ravioli I am cooking for 20 minutes, and manti 35-40.

Of the remaining Obrezkov test, and indeed from this dough make a very tasty pellet type, pitas, or Kolobov.

I bake them on a dry pan, they even chilled sohranyayut the ability to bend but not break.

The dough is very thin, tasty but not mushy and holds its shape.

And a HUGE THANK you to scullion Gal4oNek for the wonderful, simply delicious idea with starch!!

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