ИДЕАЛЬНОЕ ТЕСТО для МАНТ, БЕШБАРМАКА, ЛАГМАНА, ПЕЛЬМЕНЕЙ. Как замесить пресное тесто. Супер тесто!

Introduction

This tutorial will guide you through the process of making perfect dough for various dishes such as manti, beshbarmak, lagman, and dumplings. Using simple ingredients, you can create a versatile dough that is easy to work with and produces delicious results.

Step 1: Gather Your Ingredients

Before you start, ensure you have the following ingredients on hand:

• 600 g of flour
• 200 ml of cold water
• 1 egg
• 1 teaspoon of salt

Step 2: Prepare the Liquid Mixture

1. In a bowl, crack the egg.
2. Add the salt to the egg.
3. Pour in the cold water.
4. Mix thoroughly until the salt is completely dissolved.

Step 3: Combine Flour and Liquid

1. In a large mixing bowl, sift the flour to remove any lumps.
2. Create a well in the center of the flour.
3. Gradually pour the egg and water mixture into the well.
4. Begin mixing the flour into the liquid, starting from the edges of the well.

Step 4: Knead the Dough

1. Once the mixture begins to come together, start kneading the dough with your hands.
2. Knead for approximately 10 minutes until the dough becomes smooth and elastic.
3. If the dough is sticky, you can sprinkle a little more flour as needed.

Step 5: Rest the Dough

1. After kneading, wrap the dough in a plastic bag or cover it with a damp cloth.
2. Allow it to rest for 30-40 minutes. This helps the gluten relax and makes the dough more pliable.

Step 6: Check the Dough Consistency

1. After resting, check the dough. It should be soft, elastic, and easy to work with.
2. If it feels too tough or dry, you can add a little more water and knead again.

Practical Tips

• Make sure to use cold water to prevent the dough from becoming too soft.
• Sifting the flour not only removes lumps but also aerates it for a lighter dough.
• If you're making a large batch, you can double the ingredients, but ensure to rest the dough adequately.

Common Pitfalls to Avoid

• Avoid using warm water, as it can make the dough sticky.
• Don’t skip the resting phase; it’s crucial for achieving the right texture.
• Be careful not to over-knead, which can make the dough tough.

Conclusion

Now you have a simple and effective recipe for making the perfect dough for manti, beshbarmak, lagman, and dumplings. Enjoy the process of making these delicious dishes, and don’t hesitate to experiment with fillings and shapes. Happy cooking!