Eggs are one of the basic components in baking, they are a binder, they stabilize, loosen and soften the dough. At the same time, they increase the calorie content of the dish and the content of cholesterol in it. Often, cooks try to make dough without eggs to make it more dietary or lean. It turns out that this can be done without spoiling the structure of the test and the quality of baking.

Egg-free dumpling dumplings

Correctly kneaded dough should be both steep and soft, very elastic, so that it easily rolls and dies well.

Such dough for dumplings is easily prepared only from flour and water, taken in a ratio of 2: 1.

In addition, you can add to the dough:

  • salt;
  • vegetable oil.

Important nuances:

  • water should be warm, up to 50 ºС;
  • flour should also be at least room temperature;
  • it is not necessary to add oil, you can pour a little under the dough during kneading and generously grease your hands so that the dough is less sticky;
  • salt before kneading is dissolved in water, an ideal ratio of 1:25;
  • water can be replaced with milk, for a milder taste;
  • Before rolling out the dough, you need to hold it for half an hour in a bag or under a bowl so that it “ripens”.

Dumplings from this test do not crack when frozen and do not break when cooked.

How to make pizza

Real Italian pizza is made without eggs. This ingredient was added by Russian housewives.

The traditional composition of the test:

  • 900 g flour;
  • 0.5 l of water;
  • 60 g of salt;
  • 3 g of live yeast;
  • 100 ml of vegetable oil.

Water should be warm. Oil is traditionally used in olive, cold pressed.

  1. Yeast and salt are dissolved in water.
  2. If the dough is kneaded manually, the liquid is poured into the flour. When the dough mixes the mixer, first pour the liquid into the bowl, and then add flour to the spoon.In any case, the final batch is done manually.
  3. The surface is dusted with flour. On it lay the dough and knead with your hands to perfect smoothness.
  4. The whole mass is divided into portions of 250 g (for one pizza).
  5. Balls of dough are covered with a film, it should come up within half an hour.

Egg-free pizza dough allows you to cook a thin and soft base. Such pizza is baked in an oven on stones in just 4 minutes, the temperature regime is 400 ºС. Pizza is cooked almost instantly, while the dough does not dry out. In a home oven, pizza is baked at 190 ºС for 20 minutes.

Egg-free yeast dough

For baking pies, kulebyak, rolls, flat cakes, pizza, fried pies and other mouth-watering dishes, you can use simple yeast dough without eggs.

Ingredients:

  • 500 g flour;
  • 250 ml of milk or water;
  • 120 ml of vegetable oil;
  • 10 g of salt;
  • 30 g of sugar;
  • 10 g of soda or baking powder;
  • 10 g of dry fast-acting yeast.

Milk should be warm, up to 40 ºС. Two times less oil can be used - the “richness” of the test depends on it. With a minimum amount of butter, homemade bread can be baked with this recipe. The amount of sugar is better not to change, without it, yeast will not work.

  1. Sift flour with soda. Add yeast. Strange as it may seem, soda is often added to heavy yeast dough rich in fats. It is an excellent emulsifier, that is, it helps to combine water and oil. In addition, soda softens water, which is important for softening gluten. At the same time, an excess of soda will spoil the taste of baking, so the proportions should be strictly observed.
  2. Dissolve salt and sugar in milk.
  3. Pour milk and butter into a container with flour.
  4. Start kneading with a spoon.
  5. Put the mass on the table and knead with your hands until a smooth, elastic state. The dough should be very soft, pleasant to work with.
  6. Cover with a bowl and leave for half an hour to approach. The temperature in the room should be above 20 ºС, this is the lower limit at which the yeast can work. In a draft or in a cold room, the dough will not rise. You can put it in a closed pan in the oven, heated to 30 - 35 ºС. This is the upper limit at which yeast lives.
  7. The products molded from the dough are placed before baking again within 20 to 30 minutes, after which they are baked at a temperature of 180 ºС.

Quick recipe for kefir

On a sour-milk basis, you can knead a lighter, low-fat yeast dough. It rises well without soda, due to lactic acid. Most often they use kefir, but yogurt, liquid sour cream, fermented baked milk and so on are perfect.

Ingredients:

  • 500 g flour;
  • 250 ml of kefir;
  • 80 ml of vegetable oil;
  • 10 g high-speed yeast;
  • 30 g of sugar;
  • 10 g of salt.

The test liquid must be warmed up. In the case of a sour-milk base, you must act carefully so that the product does not "curl up".

  1. Mix high-speed yeast with sifted flour.
  2. Dissolve salt and sugar in kefir, add oil.
  3. Pour into the flour mixture.
  4. Knead the dough thoroughly for a quarter of an hour.
  5. For another half hour, leave it under the film to come up.
  6. Form pies or other products and again leave them for proofing for half an hour.
  7. Bake at 180 ºС.

Lenten Recipe

For vegetarian cuisine or for a lean menu, you can use dough based on potato broth. It rises without eggs and without dairy products.

Potato broth is prepared from one potato and half a liter of water. The root crop is boiled to jelly, you can help him with a blender. Use the broth cooled to 40 ºС.

Other products:

  • 1 kg of flour;
  • 120 g of vegetable oil;
  • 10 g of yeast;
  • 10 g of salt;
  • 30 g of sugar.

First, a dough is prepared from two glasses of flour, half an oil and all other components. The mixture should be left warm under a towel for half an hour. Opara becomes like a fritters dough.

  1. Add the rest of the flour and butter to it.
  2. When the mass is thickened enough, move it to the table and knead the dough with your hands until completely homogeneous.Do not sprinkle the table with flour very much - the dough will pick up the excess, and the baking will turn out stiff.
  3. Leave the dough in a covered container for 30 - 40 minutes, so that it fits. The correct foundation will double in volume.
  4. Once again, leave the decorated pies for proofing for half an hour.
  5. Bake at 180 ºС.

Cake base

Sweet, meat, fish and any other pies can be successfully cooked on a yeast-free dough.

Ingredients:

  • 600 g flour;
  • 400 ml of kefir;
  • 40 ml of vegetable oil;
  • 30 g of sugar;
  • 10 g of soda;
  • 10 g of salt.

If you simply mix all the ingredients, you get a plastic dough and soft pastries. If you complicate the process a little, the base for the cake will be more tender, a bit like puff pastry.

  1. Dissolve salt and sugar in warm kefir.
  2. Add oil.
  3. Gradually introduce flour.
  4. Knead until the composition is formed into a smooth ball.
  5. Roll it out. Sprinkle a pinch of soda, slightly smooth it with your palm.
  6. Roll the blank in half, soda inward.
  7. Repeat over and over until a measured amount of soda runs out.
  8. Collect the whole mass in a ball and leave it under the film for 20 - 30 minutes.

Shortcrust pastry without eggs

Shortcrust pastry is sweet and unsweetened (for quiche, tartlets and very sweet toppings).

In unsweetened dough:

  • 250 g of flour;
  • 130 g butter;
  • 60 g of sour cream;
  • 10 g of salt.

Oil to freeze. Sour cream can be replaced with the same amount of ice water.

  1. Add salt and finely chopped butter to the sifted flour.
  2. Rub your hands into a damp crumb.
  3. Add sour cream and knead the dough quickly. If the oil in it has time to melt, the baking will turn out stiff.
  4. Before making out products from shortcrust pastry, it needs to be cooled again for at least half an hour.

Add 50 g of powdered sugar to the sweet dough (it will dissolve faster than sugar) and 5 g of soda. The principle of preparation is the same - quick kneading and additional cooling. The dough should look like a slightly softened plasticine.

Puff pastry base

The most delicate pastries are made from puff pastry. It is also easy to knead it without eggs.

Ingredients:

  • 200 ml of water;
  • 350 g of flour;
  • 10 g of salt;
  • 60 - 100 g of butter;
  • 10 g of soda.

The water should be icy, you can hold it in the freezer for 10 minutes.

  1. Sift and mix dry ingredients.
  2. Pour in water.
  3. Quickly knead soft and elastic dough.
  4. Thinly roll out the whole mass.
  5. Lubricate half with softened oil.
  6. Fold in half a bold layer inward.
  7. Repeat until oil runs out.
  8. Wrap in a bag and put in the refrigerator for an hour.

Than grease baking instead of an egg

To get a shiny, golden crust on the finished baking, the raw dough is greased with a beaten egg. It would be logical to find an alternative solution for the test, kneaded without eggs.

Lubricate the workpiece before baking:

  • milk or cream (not too moisturizing the surface);
  • a thin layer of oil or mayonnaise;
  • strong cloying tea (this is a lean option).

So, the lack of eggs in the refrigerator does not mean that you have to abandon home baking. Cook homemade goodies without eggs - it will come out no less delicious!

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