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Choux pastry on boiling water for pies

2217

Kitchen World

Calorie content 118 kcal

Portions 6 port.

Cooking time 20 minutes.

Proteins * 2.4 gr.

Fats * 7.2 gr.

Carbohydrates* 34.7 g

Content

It will take literally ten to fifteen minutes to knead such a dough, after which it will be ready for cutting. And this despite the fact that the composition includes yeast. The mass does not require proofing, and when frying, the pies noticeably increase in size. The filling can be either salty or sweet. The main thing is that it is not too liquid.

Ingredients

Vegetable oil 3 tbsp Flour 800 - 900 gr. Boiling water 250 ml. Warm water 250 ml. Salt 1 tsp Granulated sugar 1 tbsp Dry yeast 11 gr.

Cooking process

Sift three to four tablespoons of flour into a large bowl. Add salt, granulated sugar and vegetable oil. Mix well.

Pour in boiling water, stir quickly until a homogeneous mass is obtained. Let the mixture cool to a warm state.

Pour in dry yeast, mix thoroughly. Next, pour in warm water in the specified amount and gradually add flour in parts.

We knead the dough first with a spoon, then with our hands. The mass should be soft, but keep its shape. The amount of flour required may vary slightly, so add a little.

We form small koloboks from the dough - about 28-30 pieces are obtained. Roll out a cake from each kolobok, put the filling and pinch the edges tightly. Fry the pies in a large amount of boiling oil on both sides. Dry with a paper towel after frying.