Vegan choux pastry
Description
The dish is prepared without unnecessary complications. It might seem like there's not much difference between choux pastry and regular dough, but the difference is actually fundamental. During the scalding process, a starch paste forms, which retains significantly more water than regular flour. Thanks to this property, the quality and texture change dramatically—the dough becomes very soft and elastic, making it perfect for shaping dumplings, vareniki, buns, and pies of any form. I'll share with you a classic recipe. The finished dish can be served immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Boil the water just before kneading the dough.
- 2
Step 2
Mix the flour with salt, pour it into a bowl, and make a well in the center.
- 3
Step 3
Pour the oil into this funnel first, then add boiling water. Quickly stir the mixture with a spoon, and when the dough has cooled slightly, knead it by hand.
- 4
Step 4
The dough is ready. It can be used to make buns, vareniki, dumplings, and savory pies.