Homemade Dough for Beshbarmak

Cooking is easier than you think! Thanks to the juices molded with your own hands, beshbarmak will become a thousand times tastier! Moreover, preparing the dough and forming squares or diamonds is not a difficult process at all, and the result will please you very much. The juices will turn out very tasty!
cook time: 1h 30 min
Miles Denholm
Homemade Dough for Beshbarmak

Nutrition Facts (per serving)

264
Calories
4g
Fat
41g
Carbs
9g
Protein

Ingredients (4 portions)

Basic:

Salt 0.5 tsp
Wheat flour 550 g
Water 200 ml
Eggs 2 pc
Vegetable oil 1 tbsp

Recipe instructions

Step 1

Step 1
Prepare all ingredients. Use premium quality wheat flour, chicken eggs of category C1, it is better to take filtered water, also take high-quality refined oil and finely ground salt (extra).

Step 2

Step 2
Sift the wheat flour through a sieve into a separate container in which you will knead the homemade dough to make it juicier. By sifting, the flour will be filled with oxygen, which will make the dough more tender and soft, and will also remove unnecessary impurities and debris that may be in this product.

Step 3

Step 3
Make a well in the center of the sifted flour and crack in the chicken eggs, after thoroughly washing the eggs under water, since even a seemingly clean shell can contain harmful bacteria. It is best to use food grade detergents and a brush.

Step 4

Step 4
Next, pour water into the center of the flour “hole,” add salt and pour in vegetable oil, which will give the dough elasticity. Start kneading the dough with a spoon, and when it stops being too sticky, continue kneading with your hands until it comes together. Transfer the dough to a floured work surface and knead it with your hands for another 7-10 minutes. If necessary, you can add flour, but do not beat the dough, otherwise it will turn out very tough and tasteless.

Step 5

Step 5
Place the kneaded dough in a plastic bag and let it rest for about 20 minutes. This procedure with the bag will allow the dough to become even softer and more elastic, since the gluten will swell during this time. This way, the dough will not tear during the rolling process.

Step 6

Step 6
After the time has passed, pinch off a good piece of elastic, soft dough, place it on a floured work surface and, using a rolling pin, roll it out into a fairly thin rectangular layer. Using a cookie cutter, cut out the succulents. If there is no such mold, then cut the dough into squares using a sharp knife. The juicy size depends on your preferences, but it is advisable that the side of the square does not exceed 5 cm.

Step 7

Step 7
Carefully transfer the square juices to cutting boards and put them in the freezer. After a few hours, when the juices are frozen, they can be transferred to one large container. After complete freezing, the juices will not stick to each other. Store the juices in the freezer in a closed container or bag.

Step 8

Step 8
When the time comes to prepare beshbarmak, you will already have homemade sochni ready.

Step 9

Step 9
All that remains is to boil them in slightly salted water for 5-7 minutes after lowering them into boiling water. To prevent the juices from sticking together during cooking, place the juices one at a time into boiling water. Remove the cooked juices with a slotted spoon, allowing excess water to drain, and place on a plate.

Additional rubrics

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