home
➠ Dough
➠ Pie dough
➠ Choux pastry for pies in the oven

Choux pastry for pies in the oven

2014

Kitchen World

Calorie content 93.6 kcal

Portions 6 port.

Cooking time 20 minutes.

Proteins * 1.5 gr.

Fats * 5.2 gr.

Carbohydrates* 23.7 g

Content

Pies made from such a dough are airy and fluffy. We provide the custard dough with a porous, but slightly moist and springy crumb. Such crumpets are well stored and do not stale for a long time in a sealed container.

Ingredients

Boiling water 150 ml. Flour (for dough) 3 tbsp Granulated sugar 1 tbsp Cow's milk 150 g Fresh yeast 15 gr. Vegetable oil 50 ml. Flour 500 gr. Salt 1 tsp

Cooking process

Sift flour for dough into a volumetric bowl, add granulated sugar, mix.

Pour in boiling water, stir quickly with a whisk - a viscous, sticky, thick mass is formed.

Pour cold milk into the resulting mixture and mix thoroughly with a whisk. We check the temperature of the mixture - it should be warm.

Cut fresh yeast with your hands into the resulting warm mass, mix until dissolved and leave in a warm place for twenty to thirty minutes. The dough should increase in volume and become spongy, airy.

After the specified time has elapsed, pour odorless vegetable oil into the dough, add salt, mix and begin to add the sifted flour. First, knead the dough with a spoon, and then proceed to knead with your hands. We knead the dough - soft, obedient, keeping its shape. Roll the dough into a ball, place it in a bowl, tighten it with cling film and put it in a warm place for proofing. The dough should double to three times.

Cut the dough that comes up into small pieces, which are then rolled into balls. Roll each ball into a cake with a rolling pin, put the filling and form a pie.