According to this recipe, the yeast-free dough is known to many culinary experts as "Swiss", often used for baking portioned products: pies, rolls, bagels, "baskets" with filling, biscuits such as crackers, breadsticks-grissini with grains and large cakes, rolls, quiches.
The neutral taste and brittle structure of lean dough are ideally combined with any filling (meat, fish, cottage cheese, vegetables, cereals, berries, fruits) and will appeal to those who prefer a thin flour shell and a lot fillings.
Ingredients:
Wheat flour - 200 g
Refined vegetable oil - 100 ml
Water - 100 ml
Salt - 5 g
Step by step recipe:
Step 1 - When deciding to make a lean pie dough without yeast, take the foods on the list. Cool your drinking water in advance - you can thaw the ice cubes. The indicated 200 g of wheat flour above is given as a guideline. Much depends on the properties of gluten and only when mixing is the exact rate determined.
Step 2 - Mix the salt with about 150 g of flour. The basic composition of the lean dough from the flavor enhancers includes only salt (preferably finely ground sea salt). This option is equally good for both sweet and savory pies and pies. But lovers of a rich aroma introduce ground spices, dried herbs, poppy seeds, sesame seeds, flax seeds, crushed crumbly nut kernels - thoroughly oiled dough without yeast safely absorbs all sorts of small fragments.
Step 3 - Knead easily completely by hand: on the countertop or in a spacious bowl, like any other dough. If powerful kitchen utensils allow (a food processor, a chopper with a metal "knife" attachment), entrust the laborious process to it. At the same time, the mixing time is significantly reduced. Pour ice (!) Water and sunflower, corn, olive and other vegetable oil into the bowl. Please note the proportion of water to oil is 1: 1.
Step 4 - Whisk until cloudy, whitish. At this stage, it is elementary to cope with a hand whisk.
Step 5 - Pour salted flour into the water-oil solution. We continue to knead.
Step 6 - First, the mixture acquires the consistency of thick sour cream, then with an additional portion of flour it is compacted, collected in a lump.
Step 7 - Transfer to a spacious surface and knead slightly, if necessary, sprinkle with flour.
Step 8 - Roll the soft, elastic dough with a regular bun, wrap it with foil and chill for 30 minutes on the refrigerator shelf.
Step 9 - For an illustrative example - lean dough biscuit without yeast. If you are pressed for time, it is convenient to bake large items. Usually, pies and pies are baked for about half an hour in a preheated oven at 180 degrees.
Step 10 - This is what the open lean lean pie / biscuit looks like after chilling. For a greater crunch, sprinkle the side with sugar.
Roll out the lean dough for pies without yeast into thin layers, flat cakes and form the products of the desired size and desired configuration.
Happy baking experiments!
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