How to cook the custard batter?

The dough, obtained by brewing butter, flour and salt with water and then kneading with a large number of eggs, is called brewed. The brewed dough can be cooked, and can be steamed for several hours. Prepared sugar-free dough has an unpleasant taste, in addition, it is prepared without baking powder. How to make a custard batter you can tell any mistress, and most importantly in this process - strict compliance with the recipe.

The dough itself is quite damp and during the baking process this moisture starts to evaporate intensively, thus a cavity is formed, which is then filled with a filling or cream. The formation of voids inside the baked products is a feature of a custard made from wheat flour.

The most common products from the wheat custard batter are profiteroles and cake eclair, and among the rye flour products the most popular is Borodino bread. In addition, the brewed dough is used for cooking brewed buns and other muffins.

How to make a brewed dough: a recipe for brewed cakes.

Ingredients (per 14 pieces): 300 ml. Water, 70 grams of butter, 300 grams of premium flour, salt, 4 eggs.

Flour the flour, pour it into the boiling water, and stir continuously until it forms a smooth, shiny, homogeneous mass lagging behind the walls of the dishes. Then put the dough into a deep bowl and cool a little. Gradually enter the eggs, carefully mixing after the introduction of each added egg. You can use a mixer or combine harvester. If the brewed dough is cooked correctly, it will be shiny, soft, with difficulty separating from the spoon.

Next, it is necessary to fill the confectionery bag with the resultant test , and, using a nozzle of the desired shape, drop the buttered dough onto the baking sheet. If you do not have a confectionery bag at hand, you can put the cakes on the baking tray with an ordinary spoon.

A tray with cakes should be placed in a preheated oven. At the bottom of the oven put a flat container in which to pour 80 ml. Water for steam formation. Open the oven door immediately and do not open it, so as not to let off steam, which promotes "growth" of cakes.

Bake cakes should be 25-30 minutes, and the first 10 minutes the oven can not be opened, so that the cakes do not "fall down" and do not wrinkle. After the products are baked, remove them from the oven, put them on a grate and cool them. Bring cooled products to condition according to the prescription, i.e. fill with filling or cream.

Tip: if you intend to stuff the resulting products, remember that they need to be cut warm.

If you add 30-50 grams of grated cheese to a ready-made basic test and mix well, you will get a cheese dough. From it you can make cheese balls, for this you need to spread a dough into boiling oil and fry for 3-5 minutes. Adding to the water with the oil used for brewing the dough, and sugar, you will get a sweet brewed dough, from which you will get excellent brewed buns.

From the brewed dough you can make delicious pancakes. For their preparation you will need: 300 grams of flour, 500 ml. Kefir, 2 eggs, 0.5 teaspoons of salt, sugar and soda, 4 tablespoons of vegetable oil.

Eggs beat up and add kefir, sugar and salt to them, mix thoroughly. Put on fire and heat up to 60C with constant stirring. Remove from heat, add the sifted flour through the sieve (to the density of the dough for pancakes). Dilute the soda in a glass of boiling water, mix, pour into the dough with constant stirring. Add vegetable oil, mix thoroughly and allow to stand for 40 minutes. Bake pancakes as usual on a well-heated frying pan, fry from two sides. Finished pancakes spread on a plate and greased with a piece of butter, pinned on the fork.