Filo extract dough
Composition / ingredients
8
Servings:
Step-by-step cooking
Step 1:
Sift flour.
Step 2:
Dissolve salt, sugar, acid in water. It is important that there are no crystals left - they can tear the dough. Stir the yolk.
Step 3:
Pour the solution to the flour, knead the dough. Stir in the oil. The dough turns out soft and may slightly stick to your hands.
Step 4:
Put the dough in a bag and leave at room temperature for 30-60 minutes.
Step 5:
Dust the towel with flour.
Step 6:
Roll out the dough with a rolling pin, and then stretch, lifting, from the center to the edges.
Step 7:
From this number of products, I got a 46x56 cm layer .
If you want a perfectly thin layer, you can trim the edges of the dough.
Caloric content of the products possible in the composition of the dish
- 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
- Vegetable oil - 873 kcal/100g
- Citric acid - 0 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Egg yolks - 352 kcal/100g
