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Choux pastry on water for pies

1309

Kitchen World

Calorie content 196.6 kcal

Portions 6 port.

Cooking time 20 minutes.

Proteins * 8.8 g

Fats * 15.6 gr.

Carbohydrates* 31.9 gr.

Content

If you like yeast pies, try the choux method. It is characterized by greater porosity, crumb moisture and textured crust. From such a dough, pies can be both deep-fried and baked in the oven.

Ingredients

Boiling water 1 tbsp. Warm water 1 tbsp. Flour 700 gr. Granulated sugar 1 tbsp Salt 1 tsp Dry yeast 14 gr. Egg yolk 3 pcs. Vegetable oil 3 tbsp

Cooking process

Sift one hundred grams of flour from the total amount into a large bowl, add granulated sugar and salt. Pour in vegetable oil in the specified amount, mix.

Pour in one scan of boiling water, stir quickly with a whisk - you should get a homogeneous, thick mass.

Pour a glass of warm water into the resulting mixture, mix. Then add yeast, mix well with a whisk.

We divide the eggs into yolks and whites. Put the yolks in the mixed mass, mix.

Add the sifted flour in parts. We knead the dough first with a spoon, and then go to work with our hands. We knead the dough - elastic, obedient, keeping its shape. We roll the mass into a ball, place in a bowl, tighten with cling film and put in a warm place for proofing for an hour. The dough should approximately double in size.

Cut the dough that comes up into small balls, leave them on the table for fifteen to twenty minutes for additional proofing. After that, roll each ball into a cake, put the filling in the center and form a pie, carefully pinching the edges.