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I know many recipes for yeast dough for buns, pies, pies - and some recipes are lost over time, forgotten. And the other day I found a tattered piece of paper with a recipe for the unusual "Diver" dough. Once upon a time, I was amazed that it "fits" in icy water.
Today I decided to make custard tarts from this dough. And, without exaggerating, I will say that any pastry made from such a dough turns out to be very airy, soft and tasty.
Ingredients for making the dough:
Milk - 250 ml
Dry yeast - 1 tsp l. with a slide
Butter - 80 g
Chicken egg - 1 pc.
Sugar - 2 tbsp. l.
Salt - 1 tsp l.
Flour - 500 g
And, right away, I'll start with clarification - I had already planned to cook sweet cheesecakes, so there is so much sugar in the composition. For savory pastries, instead of 2 tbsp. l. I recommend adding only 2 tsp. l. Sahara. And dilute the milk with water in a ratio of about 1: 1 (that is, 125 ml of milk and the same amount of water).
The dough is kneaded very easily, even if for some reason the yeast dough does not work out for you, this dough will definitely work out... No need to put a dough - we do everything in one go! Sift flour into a bowl - 2-3 st. l. pour into a separate bowl, this will go to further home, add the rest of the ingredients (warm milk, butter needs to be melted) ...
... and knead soft dough.
Now pour cold, directly ice water into the pan - and preferably with ice, and put the kneaded dough. Straight into the water! First, the dough will sink to the bottom, and after about 15-20 minutes, it will already increase in volume and float to the surface.
We take the dough out of the water, put it on the table, and knead it adding the remaining flour. The dough is very soft, elastic and does not stick to your hands at all.
Then we put the dough in a bowl, cover with a lid, and put in a warm place for literally 30 minutes, then you can use it for its intended purpose - to cook buns, pies.
And, since I have made custard cheesecakes, I will also write their cooking process.
To make a custard, you need the following ingredients:
Milk - 250 ml
Chicken eggs - 2 pcs. (only need yolks)
Sugar - 3 tbsp. l.
Corn starch - 20 g
Vanillin - to taste
Lemon zest to taste
The cream, like the dough, prepares very quickly! We put all the ingredients in a small saucepan or saucepan and mix well. Then we put on low heat and cook until thickened - just not too long, and stir constantly so that the cream does not burn. And then it must be cooled.
Divide the matched dough into 9-10 pieces, round them, spread them on a baking sheet covered with parchment paper at a good distance from each other.
In the middle of each "round" we make a depression with our fingers or a glass, and fill it with cooled custard.
Such cheesecakes are baked in an oven preheated to 180 degrees - 25-30 minutes. Ready-made cheesecakes can be sprinkled with powdered sugar or coconut. Cook, taste, Bon appetit!