Universal choux pastry for éclairs, profiteroles, cakes, rings. The finished product of this test turns out the air, well baked through from all sides, and keeps excellent shape.
It has a large air space inside, which easily can be filled with various creams.
This amount of ingredients is designed for 25 - 30 cakes, and it depends on what size cake you will do.
Prepared quickly and easily!
we need
water - 125 ml
milk - 125 ml
Butter - 100g
Sol - ¼ h. spoons
sugar - ¼ h. spoons
Wheat flour - 150 grams
chicken eggs - 4-5 pcs.
I took the test for 225 grams of eggs, but it is necessary to look at the consistency of the dough, as the meal at all different, then I'll tell you what the consistency of the dough should be.
COOKING METHOD
Shift the oil in the pan, I cut it into pieces, so that it is uniformly and quickly spread.
Adding water, milk, salt, and sugar.
Put the pan over medium heat, we need to bring the weight to the boil, and to thus completely broke up the butter and dissolve the salt and sugar.
Stir, bring to a boil weight, it is not necessary to boil.
When the first small bubbles, remove the pan from the heat, and brew flour.
Adding all the sifted flour into the pan and rub.
Knead quickly. Intense movements rub the lumps of flour and mix the dough.
The dough must be uniform, smooth and completely move away from the walls of the pan.
Next, we need the dough to dry to remove excess moisture in the dough.
To do this, we return the pan on a small fire, and constantly stirring the dough dries it in for 1 - 2 minutes.
When the bottom of the pan began to form white plaque enough. More than two minutes to dry the dough is not necessary.
Here's a plaque is formed.
We shift the dough in a dry, clean cup, which will continue to knead the dough.
Stirring give dough cool slightly. Dough cools down quickly, literally within 2-3 minutes. You can check with your finger pressed on the dough, finger should feel comfortable temperature. The dough should not be hot 60 degrees to the first egg is cooked.
Add the first egg and well intervene in the dough.
I will stir stationary mixer with attachments for a test, you can simply knead spatula or wooden spoon.
First stratified dough becomes slippery, but as egg intervenes dough becomes flexible and homogeneous.
Add the second egg, the egg and continue to interfere in the dough until it is completely interfere.
With the addition of new eggs, the dough becomes more elastic and soft.
So gradually interfere in the dough 4 eggs, 5 egg is not necessary to involve, It is necessary to add a little bit, adjusting the consistency of the dough to the desired state.
therefore fifth egg is shaken fork until smooth, and enter into the dough a little bit, just 5-10 grams.
Bit add and knead well until homogeneous.
It is necessary to achieve such a state that the dough slowly drains from the blade to the end of the forming wedge.
When we shovel Wiggle wedge holds its shape and does not fall.
We shift the dough into a pastry bag, I choose the curly tip. Blanketed baking paper and baking dough is deposited.
If you do not have a pastry bag, the dough can otsadit using a plastic bag, or using two spoons. Cake can be given prominence, lubricated in an egg fork.
Wetting your finger with water, and remove the tails, so they do not burn during baking.
Bake in a preheated oven to 200-210 degrees the first 15 minutes, then the temperature falls to 160 -170 degrees and bake for about 15 minutes more. Total baking time, I was 30 minutes, you will see on your oven, the baking time depends on your oven temperature that you set and size of the product.
I wish you bon appetite and good mood!
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