Even those who vigilantly watch their own weight and battle every excess calorie want, now and then, to pop something tasty into their mouth — baked, boiled or fried, but made of dough. After all, it's so delicious — that's first. And second, it evokes nostalgic memories of childhood and a caring grandmother with her mountains of pancakes and pies. And the question inevitably arises: how do you make lean dough so as not to feel remorse for your own slip-up.
The five most commonly used ingredients in lean dough recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Sugar | 398 | 0 | 0 | 99.7 |
| Wheat flour | 325 | 12 | 1 | 67 |
| Flour | 325 | 12 | 1 | 67 |
| Dry yeast | 410 | 49 | 6 | 40 |
| Olive oil | 913 | 0 | 99.8 | 0 |
Kinds of lean dough
Rich lean pastry dough can be made from the following basic products:
- flour
- sugar
- vegetable oil
Yeast is added to it if needed. A pinch of salt is thrown in for a brighter taste. It's made either runny or stiff, which depends on the dish being prepared. A mandatory requirement is having top-quality flour on hand, since this product is practically the main one for a lean dough recipe, because the others were given up (eggs, butter, all dairy). "Rich" pastry means any sweet baking, regardless of whether it's lean or not. Of course, there are more calories in this kind.
Unleavened lean dough is made only from the following products:
- flour
- water
- salt
- vegetable oil (optional)
The five lowest-calorie lean dough recipes:
| Name of the dish | Cooking time | Calories per 100g | User rating |
|---|---|---|---|
| Mashed potato dough for pies | 1 hour | 25 | +44 |
| Salt dough modeling | 4 hours | 132 | +33 |
| Bread dough on water | 1 hour 20 min | 136 | +50 |
| Water dough for flatbreads | 5 hours | 137 | +11 |
| Dough on potato broth for pies | 1 hour 40 min | 150 | +41 |
As a rule, this is the base for unsweetened dishes like varenyky, pelmeni, chebureki, pies with vegetable and fruit-and-berry fillings, and savory pies. It's good not only for those keeping a fast but also for those who want to set a lavish festive table without burdening their guests' digestion with an excess of calories (especially when that can easily be avoided). What's more, the more calorie-dense wheat flour can be replaced with rye or buckwheat — wholesome and light.