I love working with the dough. At any time of the year. So unusual for me seeing a recipe in one of the books, I've written it down on a piece of paper and hung it in front of the nose, above the Desk to a comfortable occasion. Now is such a case, because after last night's dinner left me mashed potatoes and we need to dispose of, why not stuffing in pies? In the test description was written that the products with it remains soft and fresh even after a day or more. Tell me, can pass this test-savvy person? At chefs I found something similar called choux dough. But there is a significant difference: my version is up on the eggs. And, believe me, it is a delight, and not the dough! What I will try to convince you!
Basic products. Nothing special.
Mix in separate container 3 tbsp flour, sunflower oil, sugar and salt.
Brew a Cup of boiling water. Let cool to lukewarm. We get a sort of paste-pudding.
Separate the yolks from the whites.
Add to this paste 1 Cup warm water, egg yolks and yeast.
Gradually add flour and knead the dough, it should lag behind the hands. Need 4-5 cups of flour.
Ready dough "think" (as my grandma used to say) from 30 minutes to an hour. And then you can cut and bake whatever they want. The preparation of the test in total took me about 15 minutes.