Dough for echpochmaks
Composition / ingredients
14
Servings:
Cooking method
1. In a deep bowl, break the egg, pour sugar and salt, add dry yeast, pour warm milk, mix.
2. Pour sunflower oil into the resulting mixture and sift flour, knead a very soft dough that does not stick to your hands. The dough turns out to be as soft and tender as a cloud.
3. We leave the dough in a bowl, covered with cling film, for one and a half to two hours.
4. When the dough is suitable and noticeably increases in volume, you can proceed to further preparation of the planned dish.
Delicious echpochmaks to you!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Dry yeast - 410 kcal/100g
