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The correct recipe for the test for manti

Dear Russian patriots! When preparing for a foreign meal, leave your commitment to Motherland for a political rally. Do not transfer to the kitchen of Russian traditions in the preparation of Kiriyaki, chicken curry and similar exotic dishes. Remember: manti - it's not dumplings, not vareniki and ravioli. They are distinguished not just by steaming. Neither minced meat, nor dough for these flour products are made according to the principle of Russian dumplings or Ukrainian vareniki. And the onion filling should go more than meat. And it's better that it's lamb, preferably fatty, fat-tailed. And to prepare bags, it is necessary in a special dish, called "manti-cascan" - mantel. However, even traditional fillings for this dish may be different. But here we will give only a recipe for the test for manti.

The specificity of these products is such that onion-lamb stuffing gives a lot of juice, and steam dilutes "envelopes". If you mix dumplings or vareniki with such stuffing, and even cook them in a double boiler, then at the outlet you will get rickety liquid with a floating filling in it. Authentic recipe for mantel It involves only a very steep dough. A woman to knead it will be quite difficult - this is work for strong male hands.

First, we break the egg in the bowl, shake it lightly with a fork to mix the yolk protein. We add half a glass of cold water and salt. Through a sieve we sift a glass of flour. Add to the bowl. We mix it, take it out of the bowl to the cutting board and start pouring the flour further. That's why the recipe for the mantle test Involves the participation of men in the cooking process. The longer and harder to crumple, stroke, lightly tap the tips of your fingers and squeeze again, the tastier and more elastic will the original product. The mixing process requires a minimum of 20 minutes of active massage.

Next should already go easier. Munt Recipe Recommends us a little - 10-15 minutes - to rest. It is worth while covering the fruit of their labors with a slightly damp cloth. Then we divide the pellet into as many parts as there are "floors" in the mantle-cascan. Here attention: if you do not want to use all the dough at once, you need to put the pieces in a plastic bag and put them in the fridge so that they do not dry out and "get winded". The bar before styling the articles is again mime, divided into balls with a walnut the size. Each of them is fingered and rolled out with a rolling pin into a thin round cake about 10 cm in diameter. We put stuffing and tear on the principle of a shoulder bag.

"Advanced" housewives often ask whether it is possible to knead a dough for mantas in a breadmaker? In principle, you can, but you need to watch closely the process of the device. You need to put in the unit three glasses of flour, an egg, a glass of water, a spoonful of salt and a spoonful of vegetable oil. Do you see that the dough is not getting quite steep? Sprinkle some more flour.

Some cooks have difficulty with a steep test. It tends to tear or badly stick together. To add to it elasticity, it is permissible to knead the dough for mantels on kefir Or ayrane. And some even add a fat broth to the starter. To ensure that the products do not stick to the walls of the mantel, you need to smear them with a little oil on the bottom.

That's all the tricks!

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