Composition / ingredients
Cooking method
1. Pour water into a small bowl, warm it up to a warm state.
2. Add vegetable oil (refined only!)
3. We introduce the yolk, stir.
4. Salt and add flour, knead the dough. The dough should turn out elastic, elastic, knead it for at least 10 minutes.
5. The finished dough is collected in a bun and wrapped in plastic wrap (a plastic bag is also suitable), left at room temperature for half an hour.
6. In order to make it easier to work, divide the dough into two parts. On the flour-dusted work surface, we roll out one part so that the thickness of the layer is 2-3 mm, after which we begin to "play" with the dough, stretching it with our hands until translucent (only we do everything very carefully and slowly so as not to tear the dough).
The dough should be very thin, not thicker than 2 mm. We immediately wrap the filling in the finished dough and send it to bake.
Have a good test and delicious baking!
Calorie content of the products possible in the composition of the dish
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Egg yolks - 352 kcal/100g
