Ten minutes cotton paste
The ten-minute cotton paste is the solution if you love cooking but do not want to spend all day in the kitchen, especially if you are a wife, a mother, or you have many tasks that you have to perform daily, or you are a working woman, the ten-minute dough recipe saves you time , It gives you a crispy dough that you can use in many delicious recipes. What are the ingredients for the ten-minute dough? Here are its ingredients:
- Two tablespoons, or a bag of dry yeast.
- 2 tablespoons of sugar.
- 1 tablespoon of salt.
- Two cups of warm water.
- 5 cups of flour.
- Optionally, you can add a teaspoon of baking powder.
- powdered milk (2 tablespoons).
- Half a cup of oil.
- Additional flour for kneading if needed.
- Beaten egg whites or milk, for brushing the top of the dough (optional)
The method of ten minutes of cotton dough
- Mix the yeast with sugar, and salt in a cup of warm water, and leave it for 5 minutes until you are sure of its work, and it appears fizzing.
- Meanwhile: Mix the dry ingredients (2 cups of flour, baking powder) in a kneading bowl.
- After mixing the dry ingredients well, pour the yeast dissolved in warm water over the rest of the ingredients to mix.
- Now you have to mix the whole mixture, cover it, and let it sit for ten minutes on the kitchen counter.
- When the 10 minutes have passed, you will notice that the mixture appears in some bubbles, and it is liquid, this is how it should be, do not worry.
- Add the rest of the remaining cups of flour, the dry milk, and half the cup of oil, and mix them with the liquid mixture that was prepared before.
- If the dough needs more flour, you can add more until the dough holds together, and it is immediately ready to use.
- Leave the dough to rest for an hour, for more tenderness and softness.
How long does the ten-minute dough bake?
10 to 25 minutes, depending on the type of baked goods.
After leaving the ten-minute dough to rest for an hour, cut it into 12 or 15 balls of equal size, and start preparing the filling you want, and stuff it with a mixture of cheese or sticky meat, or leave it without filling if you want, and put the balls on baking paper, and they will rest for a while 30 to 45 minutes before brushing it with egg white, or milk, and a sprinkle of your choice of spices, and baking at 350 degrees Fahrenheit, or about 180 degrees Celsius, for 15 to 20 minutes.
The baking time varies according to the type of baked goods. If you are preparing 2 large pizzas, you will need to put them in the oven for 10 to 12 minutes. If you are baking two loaves of bread, it will take 20 to 25 minutes. Also, the baking time and temperature are suitable for leveling. It may differ slightly from one person to another depending on the oven used for leveling, so test your oven, adjust it to the appropriate degree, and make sure that the baked goods do not burn, and that they are not taken out of the oven early.
Can the ten-minute dough be put in the refrigerator?
Yes, of course it can.
You can keep the ten-minute dough in the refrigerator so that you can use it at any time without thinking about kneading, waiting for fermentation, resting the dough, etc., and in a very simple way, after completing the preparation and fermentation of the dough, cover it with a tightly closed plastic cover, so that it does not It gets into the air, you can use reusable bags, or several layers of stretch, and freeze it in the freezer, and when you need it, take it out of the freezer, and put it on the refrigerator shelves the night before use.
The dough can be kept shaped and stuffed, so you can make balls of dough stuffed with cheese, meat, prepare bread, or pizza bases, and stack them in baking trays and wrap them with stretch wrap, or put them on baking paper in tightly closed boxes, and freeze them, and when needed, take out the trays, or The cans and leave them overnight on one of the shelves of the refrigerator to thaw, and on the second day they are ready for baking. Keep the dough in the refrigerator from one day to three months, not more than that so as not to spoil, and become unfit. [1]
Tips for making ten minutes dough
- The 10-minute dough does not need more than 10 minutes to rest, but leaving it for a longer period of time will give you better results.
- Add a little water if the texture of the dough is hard, dry, and needs to be softened, but if the dough is soft, do not add more water.
- Sprinkle some flour while kneading if the dough is soft or sticky, and continue kneading, sprinkling the flour until it holds together, while retaining its softness.
- If the dough is a little sticky, you can spray some oil spray on it, or on your hands while kneading, whether it is olive oil, or any other kind.
- You should put the yeast in the warm water (test it with the tip of your finger), because cold or hot water will prevent it from rising.
- To ensure the activity of the yeast before adding it to the rest of the ingredients, mix the sugar with warm water, then add it to them, and make sure to form a foam before starting to work.
- You can add a few spices and herbs to the flour and the rest of the dry ingredients during preparation, to give the dough a special and wonderful taste.
- The recipe for 10-minute cotton dough can be turned into a healthy recipe, just replace half of the amount of white flour with wholemeal flour.
- When storing the dough, make sure to put it in airtight bags.
- It is best if you keep the dough: keep it in the fridge for 48 hours, and keep it in the freezer for two weeks.
- Use the 10-minute wonder in any of your baked goods recipes.
- To use in making manakish, roll out the dough balls and add the zaatar paste and olive oil to them.
The right flour for the dough
- Ready to use.
- Suitable for all purposes.
- intended for baking.
- Whole wheat flour.
- oatmeal
There are many types of flour that you can use to prepare the ten-minute dough, here are some of them:
Self-rising : It is ready-to-use flour, consisting of all-purpose flour, to which baking powder and salt are added, meaning that it does not require the addition of yeast. You can use it directly in preparing cake or baked goods recipes, and the dough will rise on its own without further additions.
All-purpose : This type of flour is commonly used because it works in an acceptable manner, and is good with all uses, bread, pastries, cakes and other purposes, and the versatile flour contains levels of protein and starch that are considered moderate when compared to other types of flour, because it contains wheat Soft, hard.
Bread : Flour for bread consists of durum wheat, which means that it has a high level of gluten. Bread flour is best for bread as gluten helps it rise, and it interacts better with yeast.
Whole wheat : known as healthy flour, it is prepared from whole red wheat grains, and is considered healthy because it contains a high percentage of fiber and nutrients compared to regular white flour.
Oats : Instead of wheat, oats are ground to obtain this nutritious and wonderful flour. It is ideal for those who suffer from gluten sensitivity, because it is completely free of it. It is also easy to prepare at home using a blender or food processor to grind dry oats. [2]