CUTTING and FREEZING meat dough WHOLE. Free master class. Puff pastry
CUTTING and STORING meat dough WHOLE IN THE FREEZER. Free master class. Dough
#dough #universaldough #doughforbeshbarmaka
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To knead the dough:
Flour (high grade) - 630-640
Cold water - 250 gr.
Egg C1 -1 pc.
Liquid butter - 1 tablespoon
Salt - 1 teaspoon
You can roll the dough or freeze it in the freezer for up to 2 weeks in a cut state! This universal dough can be used for dumplings, manti, noodles.
Testo
Flour (high grade) -630-640 gr.
Cold water - 250 gr.
Sol-1 ch.l.
Egg c1 - 1 pc.
Vegetable oil - 1 tbsp.
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