Lean dough, cooked by various technologies, will allow each time to enjoy the new taste of your favorite pastries. Finding an adequate lenten substitute for any classic base is not as difficult as it might seem at first glance and you can be sure of this by reading the recipes presented below.
How to cook lean dough?
By fulfilling the recipe for lean dough, you must follow the recommended requirements and adhere to simple and simple rules. Then, as a result, it will be possible to obtain a basis for baking that is practically not inferior in taste characteristics to classical analogues.
- The baking dough for baking should not contain butter, eggs and other components of animal origin
- Sift flour before kneading, saturating with oxygen.
- Vegetable oil used in recipes must be refined, odorless.
Lentil puff pastry at home
Preparing your own hand lean puff pastry, you can treat yourself and loved ones with delicious pastries based on it. Everyone, even a beginner, cooker can execute the instructions, it's so simple, but the result will surprise and please with the excellent multi-layer structure and delicate taste of the finished products.
Ingredients:
- water - ½ cup;
- oil - ½ cup;
- flour - 2 cups;
- rolling oil - 2-3 tbsp. spoons;
- salt - pinch.
Preparation
- In water, dissolve the salt, add oil to the glass to the full volume and pour the emulsion into a bowl with flour.
- Stir the mass first with a spoon, then with hands until a homogeneous, delicate and non-sticky texture is obtained.
- Leave the lean dough for 30 minutes, then roll it out on an oiled table.
- Lubricate the layer with oil, fold the envelope and re-roll and lubricate.
- Repeat the cycle 3-4 more times.
Lean short dough with vegetable oil
Lenten pastry can be an excellent basis for baking cookies, sweet or savory pies, tartlets and other products. The amount of sugar can be varied to taste or depending on the purpose of the dough (sweet or unsweetened pastry). If desired, vanilla, nuts, raisins or other additives can be added to the dough.
Ingredients:
- wheat flour of the highest grade - 1.5 cups;
- Corn flour - 1.5 cups;
- granulated sugar - ½ cup;
- oil - 200 ml;
- water 140 ml;
- soda - 1 teaspoon;
- vinegar - 1 tbsp. a spoon.
Preparation
- Combine water, sugar, oil and stir.
- Add two types of sifted flour, vinegar extinguished soda and mix the mass until uniform.
- Leave lean short pastry under the film for 40-50 minutes, after which they are used for their intended purpose.
Lent Custard
Lean dough for dumplings and vareniki can be cooked not only in the post. Such a foundation is loved by many housewives and when decorating traditional products with meat, cottage cheese and other, far from lean, fillings. It perfectly rolls out, absolutely does not stick to the rolling pin and working surface, it keeps the shape perfectly and is surprisingly plastic.
Ingredients:
- flour - 2.5 glasses;
- boiling water - 1 glass;
- vegetable oil - 2 tbsp. spoons;
- salt - ½ tsp.
Preparation
- In a bowl, sift flour and mix it with salt.
- Make a deepening in the center, pour oil into it, boil it and mix it first with a spoon, and then with your hands.
- Upon reaching a homogeneous texture, cover it with a bowl, a film or a towel and leave for 20-30 minutes.
- After a while, the lean dough is ready for further work with it.
Lean dough for pancakes
The ideal basis for the preparation of pancakes during the fast will be a lean dough on mineral water. Try the proposed recipe and, perhaps, it will become one of your favorite and on the allowed days, so delicious and delicious are the favorite products. Only the vegetable composition and low calorie content is the main advantage of the delicacy.
Ingredients:
- wheat flour - 100 g;
- mineral highly carbonated water - 300 ml;
- vegetable oil - 2 tbsp. spoons;
- granulated sugar - 1-2 tbsp. spoons;
- salt - pinch.
Preparation
- Sifted flour is mixed with sugar and salt.
- Pour in soda water and mix the mass with a whisk until all lumps are dissolved.
- Add the oil and mix again.
- Lean dough is ready for baking pancakes.
Lean dough for pizza without yeast
Lean dough for pizza will give you the opportunity to treat yourself to your favorite dish on forbidden days. Without a doubt, you will have to abandon cheese and other products of animal origin, but even from the permitted components with the right approach, you can get a great result. From such a lean test you will get a thin pizza.
Ingredients:
- water 100 ml;
- flour - 1,5 glasses;
- olive oil - 4 tbsp. spoons;
- baking powder - 1 teaspoon;
- salt - ½ tsp.
Preparation
- A couple of times sift the flour, combine with a baking powder.
- Make a groove in the center, into which olive oil and water are poured.
- Mix a soft, homogeneous and not sticky dough, leave it for 30 minutes under the film for proofing.
Lean dough for chebureks
A quick lean dough prepared according to the following recipe will be an excellent basis for making chebureks with cabbage, potato, mushroom or other vegetable filling. Of the specified amount of ingredients will turn out a flour dish, from which it will be possible to decorate 10 medium-sized chebureks.
Ingredients:
- water - 500 ml;
- flour - 500 g;
- vegetable oil - 2 tbsp. spoons;
- salt - ½ tsp.
Preparation
- Water is heated to a boil, dissolve salt in it, add vegetable oil.
- Sift flour, pour in a boiling liquid base and vymeshivayut initially using a spoon, and then hands.
- They achieve a homogeneous and plastic texture of flour coma, divide it into portions, roll out and decorate the products, filling them with stuffing.
Lean dough for buns in the oven
Lean dough for buns is prepared on a yeast basis without eggs with the addition of vanillin or vanilla sugar. From such a basis, you can prepare products with sugar, poppy seeds, sesame, decorated in the form of rolls or simple laconic buns, as well as sweet pies with lean stuffing: jam, apples, berries.
Ingredients:
- water - 1 glass;
- flour - 3,5-4 glasses;
- sugar - ½ cup;
- Vanillin or vanilla sugar - to taste;
- oil - ½ cup;
- fresh yeast - 25 g;
- salt - ¼ tsp.
Preparation
- In warm water, yeast is dissolved.
- Add sugar, vanilla, salt, stir until all the crystals are dissolved.
- Pour in the oil, pour in the flour and mix until a flour meal is soft and tender, just a bit of its sticky texture.
- When mixing, grease the palms of the hands with vegetable oil, which will avoid adding extra flour and as a result of weighting the dough.
Lean dough on potato broth
The following recipe for lean pastry for pies involves the use as a liquid base of potato broth. This method will allow you to get the most delicate and fluffy dough, from which you will get the most delicious and fragrant products. Bake from it can be as small portions, as well as large pies, rolls or bread.
Ingredients:
- potato broth - 300 ml;
- flour - 750-800 g;
- potatoes in uniform - 250 g;
- vegetable oil - 3 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- fast-acting yeast - 2.5 teaspoons;
- salt - 1 teaspoon.
Preparation
- Boil three potatoes in a uniform until they are ready, measure the amount of decoction and purified fruit.
- Razirayut potatoes in puree, mixed with broth and vegetable oil.
- Combine the sifted flour, sugar, salt and yeast, pour in the liquid base, mix for 10-15 minutes.
- Place delicious lean dough in the heat for a couple of hours, once during this time make a hitch.
Lean Pouring Dough
If you like pouring pies and miss them during the fast, use an alternative lenten recipe that will help you to fully enjoy your favorite dish. The base is prepared on water, and dry yeast is used instead of soda. Unlike the original version, in this case it will be necessary to wait for the proofing of the substrate.
Ingredients:
- flour - 3 cups;
- water - 1.5 cups;
- vegetable oil - 3 tbsp. spoons;
- dry yeast - 1 teaspoon;
- sugar - 1 tbsp. a spoon;
- salt - pinch.
Preparation
- In warm water add sugar, salt and other ingredients.
- Stir the mass with a whisk and place it in the warmth.
- As soon as lean liquid dough for pie will increase in volume twice, it can be used for its intended purpose.