There are many variations, we offer the most favorite recipes for milk dough with and without butter.
The result is a very delicate, thin dough that does not break and remains soft.
Manty is a dish that reminds everyone of the familiar dumplings. Manti is prepared in different countries, they are larger than dumplings and have a different shape. The classic filling is meat, but chopped with a knife.
An important point!
When cooking manti, a lot of juice comes out of meat, and all of it should remain inside the dough shell.
This is why quality, density, elasticity and dough recipe matter.
Traditionally, the dough is kneaded in water, if you replace it with milk, considering it makes the manti more tender.
The dough for manti, made with milk, is in no way inferior to the classic, and in some ways even surpasses it.
Cooking features
1. The quality of the flour is of utmost importance. For the best result, a ratio of two parts premium flour to one part first or even second grade flour is suitable.
The flour needs to be sieved!
2. The temperature of the dough ingredients is slightly warm or at room temperature.
3. Long-term kneading is necessary so that the gluten has time to be released, making the flour base elastic. This takes at least 10-15 minutes.
The dough, kneaded to the desired consistency, becomes moderately dense, ceases to stick to the hands.
The dough for manti should lie down for at least 30 minutes!
Dough for manti in milk with butter
Ingredients:
600 gr. flour
2 eggs
250 ml milk
80 gr. butter
10 gr. salt
Preparation:
1. Cut the butter into small pieces, pour over the milk, heat up to dissolve the butter.
2. Beat eggs with salt and combine with warm milk-oil mixture.
3. Add pre-sifted flour and start kneading the dough with a spoon or spatula. Then add all the flour and transfer the dough to the floured work surface of the table.
4. Shape the dough into a ball, wrap it with cling film and leave to rest for 30–40 minutes at room temperature.
Dough for manti in milk with vegetable oil
Ingredients:
500 gr. flour
a pinch of salt
1 eggs
20 ml vegetable oil
200 ml milk
Preparation:
1. Remove milk and eggs from the refrigerator in advance, so that by the time the dough is prepared, they have time to warm up to room temperature.
Beat eggs with salt, milk and vegetable oil.
2. Sift flour and make a depression in it. Pour the prepared liquid mixture into it. Stir everything with a spoon and then start kneading the dough with your hands.
3. Having formed sausages from the dough, cover with foil and leave for 20-30 minutes.
The dough according to this recipe turns out to be pleasantly dense and elastic. It rolls out easily, does not break when cooking manti, keeping meat and juicy broth inside the flour shell.
Choux pastry on manti with milk and without eggs
Ingredients:
500 gr. flour
250 ml milk
40 ml vegetable oil
a pinch of salt
Preparation:
1. Heat the milk to 70-80 degrees, not allowing it to boil.
2. Sift flour and mix with salt. Make a funnel in the center of the flour slide.
3. Pour very hot milk into the funnel in a trickle and stir quickly with a spatula to make flour.
4. Then add oil. Knead the dough again with a spatula. Next, start mixing with your hands. Also leave the dough under a plastic wrap or towel for a while.
What makes choux pastry unique?
The fact that manti from it does not crack when freezing and the dough itself turns out to be slightly more tender than on water. In terms of strength and elasticity, it is not inferior to him.
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