Dough lean non-yeast puff

Dough lean unleavened has long been used in the kitchens of many peoples, especially Middle Eastern, which is evident from the ancient monuments of literature that have survived to this day. Slavs used bread without leaven, prepared from flour of coarse grinding. Until now, the tradition of baking lavash in Armenia and thin unleavened bread in the Middle East has been preserved. This is due to the fact that the lean batter, which was baked not only bread, but also other types of baking, has long been considered a symbol of prosperity and prosperity, while bread from the yeast test was considered a symbol of corruption and vice. This view arose from the fact that for a while the left dough started to wander, that is, according to the ancient ideas, it "spoiled", while the dough was lean without leavening.

Although in our time this stereotype has long disappeared, except perhaps in some places, and yeast dough in the international cuisine has become preferable to fresh, because its taste is higher. But the lean lean dough is not completely out of fashion, many products are still being prepared from it. Especially often, lean dough is used, which, if properly prepared, will taste crispy, tender. Many different delicacies are prepared from it, including croissants, puff pastries, cakes, etc.

To prepare a lean dough, you will need half a glass of water, half a glass of vegetable oil, two glasses of flour and salt, which you can add to your taste. Sift the flour, if necessary. Mix the oil with water, adding salt to the resulting liquid. Then gradually add a little flour, dissolving, until you get a homogeneous mass - dough. To enhance the taste, you can, in addition to salt, add some more seasonings, for example, a quarter of a tablespoon of citric acid. Double your dough, then the container in which you left it, cover with a towel on top. Let this be about half an hour. After this, roll the dough, lightly sprinkle the flour on top, fold it in two layers and then roll it out again. You can repeat this sequence a few more times, but the above actions are enough, your lean dough is now ready. You can make from it pastries - croissants or puff pasties.

The above was the easiest way to prepare a lean dough - you will make it quickly, but it will turn out to be delicious. It can also be prepared on yeast, however its taste will not differ much from a yeast-free dough, and the cooking time will take much longer, taking into account also the time necessary for this dough to rise.

Of the lean dough, pancakes are often made, both by leaps and bounds, but without yeast pancakes are prepared much faster. A lean dessert, from which pancakes are prepared, can be prepared on a wide variety of ingredients. It used to be cooked on a mead. Very good taste in pancakes, which are cooked on a strong dark beer with a sweetish taste. A special taste for pancakes, prepared on a mineral water with fruit juice. Pancakes on mineral water during cooking will not "fall", and it is also good to dilute lean dough if it is too thick turned out. Prepare pancakes from the lean labor test is not, and all the ingredients are in your cupboard and fridge.

To make a lean dough for pancakes on the water, you need a half cup of flour, two glasses of water, a couple of tablespoons of vegetable oil, a half tablespoons of sugar, a third of a teaspoon of soda and salt (to taste). After sifting the flour, add sugar, salt, soda, gently pour in water, gradually stirring, lumps should not remain. Stir, add the vegetable oil. When the lean dough is ready, oil the frying pan, gently pour some of the dough onto it, fry it on both sides.