How to make dough from rice flour. Rice dough: recipes. Sweet rice dough cookies
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Calories: Not specified
Cooking time: 50 min
I got the idea for making these pies from Chinese cuisine, because that’s where they prepare dim sum - steamed rice flour pies with various fillings. Since the dough is lean and vegan, I chose the appropriate filling: pumpkin with ginger.
The secret to making successful rice dough pies is to roll it out as thinly as possible so that the steamed pies will be light and translucent.
By the way, you can add natural dyes to the dough to give it an original color. I added a little turmeric, or you can use carrot juice or beet juice. You can also add eggplant to the filling, as is done in.
Steamed pumpkin pies - recipe.
Ingredients:
- 100 gr. rice flour,
- 60 gr. potato starch,
- 180 ml. hot water,
- 300 gr. pumpkins,
- 1 tsp. ginger powder,
- half a large onion,
- salt to taste,
- 0.5 tbsp. l. olive oil,
- turmeric for color.
Recipe with photos step by step:
Cut the pumpkin into cubes and boil in a double boiler until half cooked.
While the pumpkin is cooking, fry the finely chopped onion in olive oil.
Beat the boiled pumpkin and fried onion with a submersible blender into a homogeneous puree. Salt and season with dried ginger powder. Beat again. The filling is ready. If it turns out a little liquid, you can add a little potato starch, or evaporate the filling over the fire, stirring constantly.
Preparing the dough for pumpkin pies. Mix rice flour, starch and salt.
Bring the water to a boil and pour it into the flour and starch, kneading the dough with a fork. I added a little turmeric to the water for color, but it's not necessary.
Use your hands to knead a very soft and pliable dough. Let it rest for half an hour, covered with a clean towel.
Then roll out the dough very thin. Cut out circles. Or pinch off pieces of dough and roll out each circle separately. In this case, the edges of the pies will be slightly uneven.
Place a teaspoon of pumpkin filling in the center of each circle and pinch the edges to form something like a star with an open center.
Line the steamer with paper or grease it with oil. Place rice dough pies with pumpkin and steam for 7 minutes.
It is better to serve steamed pumpkin pies warm immediately after cooking.
Bon appetit!
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Gluten Free Eating: Rice Flour Recipes
Rice flour(a gluten-free substitute for plain flour) is great for use in baking.
Rice flour Not only is it used as a substitute for gluten flour, in some recipes desserts and baked goods turn out much tastier with it.
Bread baked with rice flour crumbles easily, is crispy, and has a grainy texture. Serve this bread toasted or grilled and you will absolutely love it.
There is one problem when using rice flour - the products turn out dry (as with any other non-wheat flour), since the flour absorbs a lot of moisture. Simply add more liquid or eggs and store the finished product in a tightly sealed container.
Keep in mind that products made from rice flour take longer to bake and at a lower temperature than those made from wheat flour..
Rice flour also makes good pancake dough.
Recipes for dishes made from rice flour:
Chocolate pie
Ingredients:
- 125 gr. butter,
- 200 gr. brown sugar,
- 125 gr. plain dark chocolate
- 50 gr. rice flour,
- 20 gr. cocoa,
- 1/4 teaspoon gluten-free baking powder,
- 3 eggs,
- 150 gr. nuts (almonds, walnuts or hazelnuts)
Cooking method:
- place butter, sugar and chocolate in a bowl placed over a pan of boiling water,
- stir until everything melts,
- add rice flour, cocoa and baking powder,
- add eggs and nuts,
- pour into prepared pan (approximately 20 x 20 cm)
- bake for 35 minutes. at 180 C until ready.
- Cut into pieces and let cool.
Macaroons
Ingredients:
- 100 g ground almonds
- 200 g fine sugar
- 20 grams of rice flour
- 3 egg whites
Cooking method:
- mix almonds, sugar and rice flour,
- add 3 egg whites and beat well,
- leave the mixture for 20 minutes, then beat for another 5 minutes,
- squeeze the mixture through a pastry bag onto a baking sheet (or spoon out),
- place on top of the tonsil,
- bake at 180 C for 20 minutes.
Almond strips
Ingredients:
- 200 gr. ready-made gluten-free dough,
- jam,
- 100 gr. Sahara,
- 100 gr. butter or margarine,
- 1 egg,
- 100 gr. rice flour,
- 1 teaspoon almond flavoring.
Cooking method:
- line a baking dish with gluten-free dough,
- spread with a thin layer of jam,
- mix sugar, butter or margarine, egg, rice flour and almond flavoring,
- spread the mixture onto the dough,
- sprinkle with almonds
- bake at 180 C for 20 minutes,
- let cool and cut into strips.
Rice flour cookies
Ingredients:
- 75 gr. rice flour,
- 25 gr. corn flour,
- 1/2 teaspoon gluten-free baking powder,
- 50 gr. fine sugar,
- 50 gr. butter,
- 2 eggs
Cooking method:
- sift rice and corn flour,
- add baking powder and sugar, butter,
- mix with 1 egg until the mixture resembles marzipan in thickness,
- roll out thinly on a warm surface generously sprinkled with rice flour,
- cut out shapes using a mold,
- brush with egg or milk,
- bake at 180 C for 4-10 minutes.
Advice: It is very important to roll out the dough quickly!
Basic cake mix
Ingredients:
- 100 gr. margarine,
- 100 gr. Sahara,
- 2 eggs,
- 150 gr. rice flour,
- 1-2 teaspoons gluten-free baking powder.
Cooking method:
- beat margarine and sugar,
- then, whisking constantly, add 2 eggs,
- sift the rice flour and baking powder and add to the dough,
- place parchment in the baking pan,
- pour in the resulting mixture,
- bake at 180 C for 30 minutes.
Chocolate sponge cake
Ingredients:
- 2 eggs,
- 100 gr. Sahara,
- 15 gr. cocoa,
- 1 teaspoon gluten-free baking powder,
- 90 gr. rice flour.
Cooking method:
- grease the baking dish with oil and line the bottom with paper,
- beat the eggs with sugar until the mixture is thick and light,
- add and mix cocoa, baking powder and rice flour,
- pour the mixture into the mold,
- bake in the upper part of the oven at 220 C for 7 minutes.
Cake "Queen of Sheba"
Ingredients:
- 100 gr. butter,
- 150 gr. chocolate,
- 100 gr. Sahara,
- 4 egg yolks,
- 1 tsp. vanilla essence,
- 1 tsp. baking powder,
- 50 gr. sifted rice flour
For glaze:
- 50 gr. butter,
- 100 gr. chocolate,
- 1 tbsp. Roma
Cooking method:
Step 1
- grease a round cake pan with a diameter of 20 cm, line with parchment,
- melt the butter in a large saucepan with a thick bottom,
- add chocolate and sugar,
- stir over low heat until melted,
- remove from heat,
- add egg yolk, vanilla essence, baking powder and rice flour,
- beat the egg white with a pinch of salt into a strong foam, add them to the dough,
- pour into the mold and bake at 180 C for 45 minutes until the cake has risen,
- Let cool on the baking sheet for 5 minutes.
Step 2
- melt the butter over low heat,
- add chocolate, stir until melted,
- add rum and stir until smooth and shiny.
When the cake has cooled, pour rum glaze over it and decorate with finely chopped chocolate or nuts.
Rice flour bread
Ingredients:
- 2 tsp. dry yeast,
- 1 tsp. Sahara,
- 125 ml. warm water,
- 300 gr. rice flour,
- 1 tsp. salt,
- 1 egg.
Cooking method:
- mix yeast, sugar and warm water,
- leave the mixture to foam,
- add rice flour and salt,
- make a well in the middle and add an egg
- stir by adding a little liquid (milk, water or yogurt),
- pour into the prepared pan and leave until the dough has doubled in size,
- bake at 200 C for 30 minutes,
- remove from the mold and cool.
Tomato soup
Ingredients:
- 1 finely chopped onion,
- 4 strips of bacon,
- 1 small carrot, chopped
- 500 ml. broth,
- 350 gr. canned tomatoes,
- 1/2 tsp. Sahara,
- 1 tsp. salt,
- a pinch of pepper,
- bouquet garni,
- 1 tbsp. rice flour,
- 2-3 tbsp. milk.
Cooking method:
- fry onion, bacon and 1 carrot,
- add broth and canned tomatoes,
- add sugar, salt, a pinch of pepper and bouquet garni,
- cook over low heat for 20 minutes,
- take out the bouquet garni and pass the soup through a sieve,
- return the soup to the pan,
- mix rice flour with milk and add a little to the soup,
- when the soup boils, add the whole mixture with flour and boil for 5 minutes.
- Season to taste and serve.
Special banana bread
Ingredients:
- 100 gr. butter,
- 100 gr. Sahara,
- 2 eggs,
- 2 ripe bananas,
- 50 gr. corn flour,
- 150 gr. rice flour,
- 1/4 tsp. salt,
- 2 tsp. gluten-free baking powder.
Cooking method:
- beat butter and sugar,
- add eggs while beating the dough,
- mash bananas and add to the dough,
- add corn flour, rice flour, salt and baking powder,
- pour into a large pan lined with parchment,
- bake at 180 C for 1 - 1.5 hours,
- let cool.
Bon appetit!
Rice flour baked goods has one undoubted advantage: it does not contain gluten. Therefore, people with gluten intolerance have a great opportunity to enjoy muffins, cookies, pancakes and bread without harm to their health.
Rice flour bread
Making rice flour dough for baking bread is easy. Just follow our recipe (suitable for multicookers, bread machines, ovens).
Ingredients: 2 teaspoons of yeast, 150 ml of water (milk), 300 g of flour, 1 teaspoon of salt, 120 ml of warm water, 1 teaspoon of sugar, 1 egg, vegetable oil.
How to cook:
- mix warm water with sugar, add yeast, leave for a few minutes;
- mix flour with egg and salt, add foamed yeast;
- add 100 g of water and stir until completely homogeneous;
- The consistency of the dough should resemble thick sour cream.
The dough is ready - you can bake bread!
Rice flour cookies
Ingredients: vegetable oil, sugar, rice flour, banana, raisins, apple, nuts, cinnamon, soda, salt, nutmeg, ground cloves.
How to cook:
- mix 2 cups of flour, half a teaspoon each of salt and nutmeg, a quarter teaspoon of cloves, one and a half teaspoons of cinnamon and soda, quenched with vinegar;
— separately in a blender, mix banana, sugar and vegetable oil;
- add half of the flour mixture with spices to the resulting mass, mix, add chopped nuts, apple and raisins;
- Add the rest of the flour mixture and mix thoroughly.
Form the cookies and bake them in the oven for about 15 minutes.
Rice flour pancakes
Rice flour pancakes It's easy to bake. Let's share the recipe.
Ingredients: 1 glass of flour, half a glass of milk, a quarter glass of water, half a teaspoon of sugar, half a teaspoon of salt, two tablespoons of starch.
How to cook: using a sieve, sift starch and rice flour, add sugar and salt. Pour in milk and water gradually, stirring. Mix the dough thoroughly and let it sit. Then you can bake pancakes in a hot frying pan.
Rice flour dumplings
Ingredients for the dough: 400 g rice flour, half a glass of water, egg, salt to taste.
How to cook: mix egg, salt, water, pour into flour and knead the dough. Leave it for 15 minutes, roll it out and make dumplings with the desired filling.
Rice flour cakes
Ingredients: 200 g of rice flour, 1 teaspoon of vegetable oil (sesame oil goes well with rice), 150 g of water, salt and herbs to taste.
How to prepare: Heat water and mix it with rice flour. Then add oil and salt, then mix thoroughly. Wait until the mixture cools down and knead the dough. Carefully roll it out, sprinkle with spices and herbs to taste. Then roll the dough into a roll and cut it into round pieces. Roll them out and fry them in a hot frying pan. The flatbreads are ready.
Cheesecakes with rice flour
Ingredients: cottage cheese 200 g, 1 egg, 40 g rice flour, half a teaspoon of baking powder.
How to cook: mix cottage cheese with egg, and flour with baking powder. Mix everything - you get a dough. Make cheesecakes from it and fry them. You can fry in sunflower or refined coconut oil. For a golden crust, roll each cheesecake in flour before adding to the pan.
Rice flour cake
Ingredients: butter 100 g, sugar 65 g, 2 eggs (3 if they are small), 1 glass of rice flour, soda, vinegar, a handful of any berries.
How to cook: Whisk the butter and sugar. Add eggs, stir. Add soda, quenched with vinegar and flour. Mix the dough well, pour into molds, add berries. Bake for 25 minutes at 220 degrees.
Rice flour porridge
Rice flour porridge is an excellent product for children's and adult diets.
To prepare it, mix 100 ml of water, 100 ml of milk, bring to a boil and slowly add rice flour (cook in much the same way as semolina porridge).
Rice flour pizza
If you follow this simple recipe, you will have a wonderful gluten-free pizza.
Ingredients: butter (or Ghee) - 1 part, sour cream - 1 part, rice flour - 2 parts.
How to prepare: mix butter and flour thoroughly, then add sour cream to the dough. Stir, roll into a ball, put in a cool place for half an hour. Prepare the filling, roll out the dough, fill it with filling and send the future pizza to the oven to bake until done.
Rice flour milk
People with lactose intolerance can use rice flour milk to replace regular cow's milk in omelettes and baked goods.
Ingredients: rice flour - 1 part, water - 4 parts, sugar (honey, stevia) - to taste.
Equipment: blender, bowl, tablespoon, sieve.
How to prepare: Pour water over rice flour and leave overnight. In the morning, add sugar (honey, stevia). Beat in a blender, strain through a sieve.
On October 9 at 18:15 on the STS channel the second season of the popular culinary show “MasterChef.Children” starts, in which 24 participants will compete for the title of the best young chef in the country and the main prize - training at the famous culinary school of Jamie Oliver in London. Over the course of 12 episodes, young chefs will have to visit the inside of a huge burger, prepare delicacies for visitors to the aquarium, and take master classes from a butcher, grandmothers, and even astronauts. At the end of each episode of this culinary battle there will be...
How to cook lasagna at home: recipe for dough and filling
...Pour into a heap on the table, make a depression in the center - a “well”, release the eggs into it, drain a little water and olive oil. First, mix the eggs well with a fork, then begin to gradually grab a little flour to get a thicker and thicker “porridge”. When the dough is formed, you can mix in the remaining flour with your hands, helping yourself with a pastry scraper. Knead the dough very thoroughly until smooth, roll into a ball, wrap in film and let rest for 30 minutes. Flatten the dough with a rolling pin and roll it into a thin pancake 5-6 mm thick, sprinkling flour on the table and on the dough - just a little so that it does not become rough and dry. When the layer becomes thin enough, dust it with flour again and wrap it...
Discussion
Yes, it’s really not easy to make the dough yourself, next time I’ll try store-bought. It just always seemed like homemade was better.
Making lasagna dough by hand is still a chore. I love Barilla lasagne sheets. I make it according to the recipe from the package, with meat stew. It turns out great.
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Culinary programs with Yulia Vysotskaya are extremely popular among domestic TV viewers. This is not surprising, because Julia tries to present even the most complex recipes in a very accessible way in each issue. So today, housewives prefer to make many familiar dishes according to the recipes of the famous TV presenter. Let's, for example, learn how to cook pancakes from Yulia Vysotskaya. Pancakes [link-1] are perhaps one of the most “Russian” dishes, along with cabbage soup, porridge, pies...
How to make spring rolls: fried and rice paper
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Pancake dough and filling - recipes from Chinese and Indian cuisine
...Fill with warm, almost hot water and mix into a thick paste. Cover the bowl with the gruel with cling film and let it stand for a couple of hours so that the semolina swells properly. Dissolve a teaspoon of salt, a tablespoon of sugar, a teaspoon of ground dried ginger and a pinch of ground coriander in yogurt. Add yogurt to the paste made from chickpea flour and semolina. Knead the dough to the consistency of liquid sour cream. You can add a little warm water or chickpea flour if necessary. Add 3-4 tbsp to the dough. l. finely grated coconut. Heat the ghee in a small frying pan. Using a ladle, pour a little dough and spread it over the entire surface of the pan. Immediately sprinkle with sesame seeds. In a minute...
Grate hard cheese on a coarse grater. Mix flour, corn grits, baking powder, sugar, salt and pepper. Combine sour cream, milk and egg, pour in the remaining olive oil and beat everything with a mixer. Crumble the feta with your hands and stir into the sour cream and milk mixture. Add flour with polenta, cheese, zucchini and onions and mix everything. Divide the batter into muffin tins and bake in the preheated oven for 25 minutes. I love adding zucchini to baked goods - it gives moisture, volume, fluffiness, moreover, there are even sweet baked goods with zucchini. Choose the fat content of sour cream yourself - low-fat sour cream will do, but richer sour cream will also be good. Crispy salad with red fish and fennel Cooking time 25 min. At 2 p...
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L. olive oil 7 g salt 1.5 tsp. dry yeast 100 g hard cheese (optional) Dissolve the salt in the water. Mix yeast with flour. Pour water into a bowl of flour and add softened lard or butter. Knead elastic dough (15-18 minutes). Add grated hard cheese and knead the dough until smooth. Place it in a clean bowl greased with vegetable oil, cover the bowl with cling film and leave to ferment for 1-1.5 hours until doubled in size. Spicy topping Cumin, paprika, poppy seeds, oregano, thyme, rosemary, sesame, nigella, garlic, onion, coarse salt Shaping and proofing Roll out the dough on a floured work surface...
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Do-it-yourself healthy product from India: milk, whey and herbs
Discussion
Really very tasty recipes, although initially I wasn’t very able to cook fried paneer with fried egg until I changed the frying pan. I purchased a VARI Litta frying pan with a non-stick coating, after which the scrambled eggs stopped burning and the dish turned out just like in the picture. My family absolutely loves this recipe. Thank you for your publication; with the right frying pan you can cope with any difficulties.
In Elena Chekalova's new book, we found suitable cottage cheese recipes for brunches on holidays and weekends. Steamed cheesecakes with plums and banana My mother cooked cheesecakes simply superbly. Her secret was that she generously added raisins and seasonal fruits (apples, plums or peaches) to the curd dough, but only a little flour to get a delicate, almost creamy consistency. And already as a little girl, I knew another secret: if you sprinkle cheesecakes with almost no flour or cutlets without bread with a little rice flour, they will not fall apart when fried. When I became a mother myself, family secrets came in very handy...
...Steam cheesecakes with plums and banana My mother cooked cheesecakes simply superbly. Her secret was that she generously added raisins and seasonal fruits (apples, plums or peaches) to the curd dough, but only a little flour to get a delicate, almost creamy consistency. And already as a little girl, I knew another secret: if you sprinkle cheesecakes with almost no flour or cutlets without bread with a little rice flour, they will not fall apart when fried. When I became a mother myself, family secrets were very useful to me, and my children also fell in love with all sorts of different cottage cheeses. And then I got a steamer. Once, when I had once again gained extra pounds, I went on a diet - I tried to make cheesecakes without any flour at all - in muffin tins...
Knead the dough. Form the dough into a ball, sprinkle with a little flour, cover and place in a warm place for 1 hour until it rises well. Or in the refrigerator overnight. Divide the dough into portions, roll out or form a flat cake with your hands, about 1.5 cm thick, lightly grease the surface with oil. Use a knife to mark the boundaries of the sectors and lay out the fillings. You can sprinkle a little more oil on top. Bake in an oven preheated to 200ºC for about 20 minutes. From this portion those...
Dumplings with potatoes My grandmother had fantastic dumplings. Unfortunately, I didn’t have time to learn all the subtleties from her, and this, of course, is not a completely authentic recipe, but it is as close as possible to my grandmother’s. Her dough was transparent and somehow “crispy”. My mother claims that my grandmother simply kneaded the dough from flour and water, nothing more. I tried it with water, but the dumplings turned out different - on the contrary, they were kind of sticky. It seems to me that it is the yolk that gives the dough a certain “crispiness,” if that can be said about boiled dough. Serves 4 For the dough: 220 g flour 2 yolks 1 tbsp. l. melted butter pinch of sea salt For the filling:...
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Spoon of salt For coating: 25 g (1 tbsp) powdered sugar 1 tsp ground cinnamon Brick dough can be bought in large supermarkets, in the ethnic food departments. It is sometimes sold under the name "Wheat Flour Spring Roll Dough." If you still can’t find such dough, bake 8-10 thin pancakes and reduce the amount of butter to 50 g. You can also use phyllo dough. Cut the chicken flesh into pieces the size of a walnut. Onion, garlic, a piece of ginger and spicy...
...Instead of butter, you can use finely chopped beef fat or fat tail lard. For the dough, melt the butter and cool it. Sift the flour together with baking powder. Mix the egg yolk with curdled milk and salt, add melted butter. Pour this mixture into flour and knead into a soft dough. Wrap the dough in cling film or cover with a napkin and set aside while it takes to prepare the filling. For the filling, pass the meat through a meat grinder with a large grid or chop it with a knife. Finely chop the onion, add salt immediately, mix and remember with your hands. Cut the potatoes and butter into small pieces (with a side of no more than 0.5 s...
L. dry). Pour a glass of starter into a wide bowl, add 350-500 ml of warm water, stir and add enough sifted flour to make a batter with the consistency of thick sour cream. Cover with a towel and place in a warm place overnight. Dough In the morning, knead the dough. The dough should have a good “walk” during the night, rise 2 times and have time to fall. Stir 1 tbsp in ½ cup of warm water. honey and 1 tsp. salt (proportions are approximate, they can be changed), add to the dough, stir well. Then add all kinds of fillers and spices to taste: bran (about half a glass or more), ½ tsp. ground cloves, ground coriander on the tip of a knife, 1 tsp each. ground ginger and nutmeg...
...Mix everything thoroughly and add sifted rye flour - enough so that there is a spoon in the dough, that is, the dough should be quite thick. Then pour wheat flour onto the table, dump out the dough, sprinkle flour on top and begin to knead and fold it. Do not knead, but knead, sprinkling with flour so that your hands do not stick, and fold into an envelope. Then knead again and fold again. Sprinkle with flour so that the dough does not stick to your hands, but do not add too much flour, otherwise the bread will turn out dense and unbaked. Ideally, the dough should be dry on top and sticky on the inside. Rye dough will always be sticky, so you need to focus on its outer side. As soon as the dough can be...
If the dough is too wet, place a piece of parchment paper on it and roll it straight through the paper. To add aroma or special taste, vanilla sugar, lemon zest or crushed nuts are added to the shortbread dough. In shortbread dough, some of the flour can be replaced with starch. Shortcrust pastry pies should be removed from the molds when cooled. Do not open the oven door during the first 20 minutes of baking. Before adding raisins to the dough, they need to be rolled in flour. The yolk should be ground with granulated sugar until foam forms. Salt is always added to flour only when the dough has already fermented. Pies that are sprinkled with powdered sugar...
...Pies, which are sprinkled with powdered sugar, are also greased with butter - it gives them a pleasant aroma. Pies made from yeast dough can be greased with milk, and if desired, sprinkled with salt, poppy seeds, and cumin on top. Bake pies on a baking sheet over medium heat so that the filling does not dry out. The dough, when it is kneaded very tightly, always sticks to your hands, but it can be rolled out well with a bottle filled with cold water. The dough for a pie baked on a baking sheet is rolled out as thin as possible so that the taste of the filling can be clearly felt. Pies with a sweet filling should be coated with sugar icing while they are still warm. Covered pies are brushed with beaten egg, milk, and sugar water before baking. Thanks to this, the finished pie appears...
Of course, it would be interesting to establish the true path of the dumplings’ conquest of the world, but over the years we have to be content with only guesses. Assorted packaging The dough for our popular dumplings and dumplings is made from wheat flour with the addition of a small amount of water and eggs. The last ingredient gives the dough elasticity, because it must be thin so as not to interrupt the taste of the filling, sticky so that the edges stick tightly together, and strong so as not to tear during cooking. Although this classic recipe is not a dogma for cooks. Variations are possible. Some people prefer to make the dough without eggs at all, but in this case it is very...
They said: “Let there always be bread and salt in your house, never run out.” The Pomors maintain this tradition to this day. On New Year's Eve, every Pomeranian should bake figurines for gifts and be sure to keep one mukosolka bread-solka for herself. So I decided to try and see what I could do. She kneaded the dough from flour and salt and began to sculpt little men. Only I made their eyes not with the help of burnt matches, like other women, but painted them with paint. It's more beautiful this way. In this matter, the drawing, modeling, and embroidery skills I acquired in childhood were very useful to me. After the first successful mucosols, I realized that I would no longer be able to do anything else, that this was mine for a long time. One day it seemed to me that a man...
...Here are some tips. Use first or highest grade wheat flour. Rye flour or second-grade flour makes the dough less elastic and darker. To make the dough more white, mix wheat flour with rice flour in a 1:1 ratio. To make the dough light and pliable to work with, add a little sunflower oil and starch to it. And if you want your product to dry faster and become stronger, knead the dough not with water, but with wallpaper glue such as CMC (cellulose-based). The glue must be prepared according to the instructions. Wrap the finished dough in a plastic bag and, before you start working with it, put it in the refrigerator for half an hour (in the future, to prevent it from drying out, store it...
They are prepared exclusively by steaming and filled with a variety of fillings - often beans or meat, for example, minced pork with soy sauce, onions and rice flour. The Chinese also love jiaozi: sometimes they are filled with only finely chopped zucchini, wild garlic or cabbage, sometimes with pork with the addition of various vegetables. In general, the Chinese rarely use pure minced meat - they put onions, sea cucumbers, mushrooms, and shrimp in it. Shui-yao - made from unleavened puff pastry with pork and onions - is a little reminiscent of our...
...Surprisingly, Russian dumplings can also be meatless - let’s remember the old recipe for kundyumov. Although their main feature is that immediately after sculpting, kundums are fried, and then poured with broth, most often mushroom, sour cream is added and stewed. Try it! Gerasimov dumplings Kundyumy The dough is kneaded from flour and eggs, with the addition of a small amount of milk or water and sometimes a teaspoon of vegetable oil. Previously, residents of the Southern Urals (where, in fact, dumplings were brought from China) put little bustard, bustard or quail eggs in it, and Perm-Ural residents put partridge eggs in it. Often the finished dough is covered with a hot pan and left for half an hour. Real dumplings are made by hand:...
This gluten-free shortcrust pastry (made from rice flour) and also without baking powder is used by patients with celiac disease who are contraindicated in consuming wheat flour. Since standard baking powder may contain gluten for technological reasons, some try not to use it at all. This recipe for rice flour dough is good for such a case.
Gluten-free rice shortcrust pastry floats a lot when baked and does not hold its shape at all, but the cookies turn out very thin, fragile and crispy. Moreover, using different temperature conditions, this dough can be used to produce cookies with different colors and tastes. How so? I'll show you at the end. But in the final photo, let it be just the dough, because the cookies look so different that it may seem like they are two different recipes.
Cut the butter into cubes.
Mix all the dough ingredients with a mixer until a lumpy mass is obtained.
Form the dough into a ball, wrap it in plastic and place it in the refrigerator for half an hour to an hour. No need for the freezer.
The dough will be quite hard and brittle when removed from the refrigerator. You need to knead it slightly in your hands and roll out sausages like these. Do not try to roll the sausages right away before freezing - they will simply fall apart when slicing. This dough needs a certain plasticity, so first we freeze it and then soften it slightly again.
Preheat the oven to 180 C.
We cut the sausages into discs and place them on baking sheets with baking paper (in fact, it’s convenient to cut directly on the baking sheet). The cookies should lie far from each other - they spread a lot when baking. The dough from the specified amount of ingredients should be enough for three baking sheets.
These are the cookies you will get if you bake this rice flour dough at a medium level at 180 C with air circulation for 8 minutes. What’s interesting is that they don’t taste like rice flour at all.
And such cookies will be obtained if they are baked at a medium level at a temperature of 180 C without air circulation for 10 minutes. They will taste like rice flour cookies. In general, choose for yourself which one you like best, or try both options, like I did.
It makes absolutely no difference at what temperature the baking was done - the cookies must be allowed to cool on the baking sheet. Fully. They are incredibly fragile; in the first minutes after baking, they should absolutely not be touched, deformed or moved.
When the cookies have cooled and hardened, they can be eaten immediately. My son and I liked the rosy ones better.