Rolic production News The secret recipe to make homemade egg roll dough without the oil

The secret recipe to make homemade egg roll dough without the oil

An article from the New York Post on February 14, 2018 about making homemade egg dough without oil.

The recipe for homemade egg flour is easy to make.

And the recipe for fresh egg flour, which is used in many home baked goods, is not difficult either.

But if you want to make it from scratch, here is the simple but very delicious recipe.

The dough can be made using any type of yeast, including an alembic.

But a good quality yeast will work better for this dough. 

For a very easy recipe, just use a large bowl with a spout and a lid.

Use your fingers to make a small amount of flour into a dough ball.

Fill the bowl with water, a tablespoon of yeast and a tablespoon or two of water.

Add your dough ball to the water and knead it for 10 minutes or until the dough is sticky.

It will rise quickly, so don’t stop kneading it until the water is completely drained.

Fill a pastry bag with a bit of flour. 

Make sure that the bag is filled with enough flour to cover the dough.

Fill it to the top with about half of the dough ball, but leave a bit extra space between the dough and the bag.

Wrap the bag around the dough, making sure to make space.

Place the bag on a baking sheet lined with parchment paper and allow it to rise for about 15 minutes, until the top is dry and the dough has risen to the surface.

Remove the dough from the bag and place it in a bowl with enough room to turn the dough over and roll it out.

Cut off any excess dough.

If the dough doesn’t rise fast enough, roll it again.

Roll the dough out again and then roll it in the remaining dough to get a nice smooth surface.

Place the dough on a large baking sheet and cover with more flour to form a smooth surface that will hold the dough together.

Cover the dough with more dough and roll out to form an even surface.

Cut the dough into small pieces and place them in a large mixing bowl, making a thick dough and covering the bowl tightly. 

Place the bowl on a floured surface and kneed the dough for 10-15 minutes until it becomes very elastic. 

Add the oil and let it mix until the oil has dissolved and the flour is absorbed.

Cover with plastic wrap and let rise for at least 30 minutes until the crust is golden brown.