Choux pastry takes some time to prepare, but in contrast, we can say about its undoubted plus - tenderness and aroma. Choux pastry is used for different purposes, and the nuances of its preparation for various kinds of use are described below.
Material Content:
Choux dumplings
Choux pastry for ravioli is prepared in a matter of minutes. You can also use dough for dumplings with any filling.
You will need the following list:
- baking flour - 3 cups .;
- boiling water - 1 ½ cup .;
- table egg;
- 3 oil table. l .;
- salt (small).
Mix half the flour with salt, sift it into a deep bowl, in which it will be convenient to knead the dough. In the center of the resulting slide, we make a small depression and pour oil and boiled water by this time into it. Knead the dough with a spoon, trying to stir all the lumps.
We leave the resulting mass to cool slightly, and in the meantime, beat the egg in a separate bowl. Add it to the dough when the custard mass cools down a little, otherwise the egg may curl. All mix well.
Sift the second half of the flour onto the table, in the center we again make a depression. Put dough into it and knead. Roll the well-kneaded dough into a ball, put back in a bowl and cover with a damp towel. We give the test a rest for at least half an hour. You can leave it for 1-2 hours, but at the same time make sure that the fabric is constantly wet.
How to cook for eclairs?
Sweet gentle eclairs know and love almost everything. They are not difficult to cook at home.
Below we will tell you how to cook choux dough for eclairs:
- oil drain. - 100 gr;
- baking flour - 1 cup .;
- water - 1 glass .;
- salt;
- eggs - 4.
Melt the oil in water, warming the mass over low heat. Add salt and slowly bring to a boil. At this stage, add the flour, constantly stirring with a spoon. As a result, in just a few minutes you get a soft custard dough. The container with the dough is removed from the stove and allowed to cool slightly, 10 minutes are enough. Next, we drive in turn all the eggs, stirring with a spoon.
For readiness, the test for eclairs is enough to bake for about 20-25 minutes. We focus on a golden appetizing shade of eclairs.
Dough recipe for pasties
Custard dough for pasties, tender, tasty, light, prepared from the following products:
- 1.5 stack boiling water;
- ½ tsp salts;
- 1 table. l oil post .;
- 4 stack flour;
- egg.
In boiling water, dilute salt and oil, pour half a glass of flour and dilute it until the lumps dissolve. Allow the brewed mass to cool, then sift the flour and beat the egg last. Knead the dough - it should turn out soft, delicate, not sticky to the hands and work surface.
Choux pastry for pancakes in milk
Custard pancakes are more delicate and aromatic than simply mixing room temperature foods.
Such pancakes are prepared from such components:
- 600 ml of medium fat milk;
- 200 ml of boiling water;
- 3 eggs;
- 300 grams of flour;
- 30 ml fast. oils;
- a little salt and sugar;
- a pinch of baking soda.
First you need to beat eggs and sugar well, increasing the speed of the mixer. In this case, the eggs should be cold - so they will beat better. Then boiling water and milk are added to the mass, and at the end, flour is introduced. All products are added with continuous whipping of the mass. At the end, a little oil is introduced, the mass is mixed. You can leave the dough for 15-20 minutes to brew a little or immediately use the dough for pancakes, baking them in a pan.
For pies
Custard pies are airy, tender. The dough is suitable for savory toppings. For sweet pastries, at the first stage of cooking, add a little sugar - about a tablespoon without a hill.
- flour - 3 cups .;
- hot water - 1 glass .;
- oil post. - 2 table. l .;
- salt - a pair of pinch.
- Step by step the dough is prepared as follows:
- To boil water.
- Dilute salt in water.
Sift the flour in a bowl, make a recess in the center, pour water into it and knead the dough - first with a spoon, then manually. Leave for half an hour so that the flour gluten absorbs moisture.
Add butter, knead the dough. Use the dough for pies, rolls or pies.
Variation for manti
Simple gentle dough for manti, obedient and elastic, very easy to prepare yourself. It easily rolls into a thin layer and does not break during the formation of manti.
To prepare it, you will need the following products:
- flour - 2-2.5 stacks. (orientation based on consistency);
- water - 1 glass .;
- salt - half a teapot. l .;
- oil post. - 3 table. l
The dough preparation scheme is similar to the previous ones - first, the water is heated, then salt and oil are added to it, and the flour is introduced last, after removing the pan from the stove. To begin with, half the flour is introduced, and after the dough is laid out on the table and mixed with the second half. The finished ball of dough is wrapped in film or placed in a bag and placed in the refrigerator for half an hour or an hour, until the filling is prepared.
For profiteroles
Profiteroles are delicious. a delicate pastry made of dough, which can be filled with any filling and served either as a dessert for tea, or as a snack for a feast.
Choux pastry for profiteroles is prepared from the following products:
- flour - ¾ glass .;
- drain. oil - 100 gr;
- eggs - 3 large;
- water - 1 glass .;
- salt, sugar - a pinch.
First heat the bucket with water. As soon as it boils, add salt, sugar, dice a slice of butter and also put in water.
Wait until the liquid boils again and sift the flour into it. Quickly mix the food with a spatula.Remove the container from the stove and continue to mix until the components are mixed together, and the dough will well move away from the vessel. Leave to cool for a while.
After about a quarter of an hour, check the dough - if it is moderately warm, not hot, you can beat eggs and knead the dough. The consistency is creamy. It will be convenient to place it in a sleeve and squeeze small balls onto a baking sheet covered with paper. If there is no sleeve, you can use a pair of wet spoons to form round balls of dough.
With yeast
Yeast dough fits well, making the baking porous, airy.
- flour - 4 cups .;
- water - a glass for yeast and a glass for dough;
- fresh yeast - 50 gr;
- sugar - 1 table. l .;
- salt - 1 tsp;
- oil post. raffin. - 3 table. l
One glass of water should be warm and the other hot. In warm, we dilute yeast, salt, sugar, until completely dissolved. Then fill in the oil, mix.
Separately, sift the flour into a bowl and pour the liquid into it. As in previous recipes, mix with a spoon, carefully kneading lumps. The dough is ready for sculpting pies or rolls.
On a note. Fresh yeast can be replaced with dry yeast. Instead of 50 grams, you need only 10 grams.
Choux pastry
Choux, slightly shortbread dough is an excellent option for the subsequent baking of shortcakes and shortcakes for the cake.
The components of the sand-and-custard dough are as follows:
- oil drain. - 100 gr;
- wheat flour - 150 g;
- granulated sugar - 1 table. l .;
- boiling water - 3 table. l .;
- small salt - ½ tsp;
- non-aromatic lean oil - ½ table. l
For mixing, it is recommended to use a mold in which cake / cake will be baked. The above products are given in the amount required for one small cake.
The first stage is the combination in the form of both types of oil, water, sugar and salt. The form with the contents is placed in the oven at maximum temperature and brought to a boil. After the form is taken out.
Sift the flour into the hot mass and knead the dough first with a spoon, then with your hands. The ready-made custard dough does not need to be infused, it can immediately be used to make cake or the base of the pie. For baking, 20 minutes at 180 degrees is enough.
Sour cream option
Delicate and appetizing smelling dough is obtained with the addition of sour cream.
- a glass of sifted flour;
- a third of a glass of hot water;
- 1.5 table. l sour cream;
- table. l drain. oils;
- a pinch of salt.
Combine the flour with salt and knead with sour cream so that the lumps are rubbed.
Put the water to boil, as soon as it starts to heat up - put the diced butter. When the mass boils, pour it into the sour cream and flour mixture. Knead with a spoon, after hands. Focusing on the resulting consistency, you can add more flour. Wrap the resulting ball of dough in a film and leave to rest for a while.
