Ruddy air baking- the pinnacle of the culinary talent of every good housewife. To make it always a success, you need to take into account literally everything, from the climatic conditions in the kitchen to a good mood. After all, there are no trifles in this business!
Flour is the head of everything
Where does successful baking begin? By choosing the right flour. To recognize such an experienced eye is not difficult. Uniform color from white to cream, without extraneous inclusions indicates a high quality of the product.
High-quality flour is crumbly, crunches in the fingers, but if lumps form, it means that it is damp. Fresh flour has a unique cereal flavor. A moldy, sour and musty smell gives out a spoiled product.
Another important sign of the excellent quality of flour is the optimal gluten content. It is she who makes pastries so soft, elastic and appetizing. According to GOST, premium flour must contain at least 28% gluten, this will ensure dough elasticity and good rise.
A matter of taste
All these qualities, as well as other important standards of modern production, are fully met by flour under the brand name "Aladushkin". It is made from selected varieties of grain harvested in different regions of Russia. Thanks to this, the taste of baking is so rich and rich.
Flour "Aladushkin" is part of the mixtures for baking, designed to save time for housewives.
Your family love thin openwork pancakes? Then the mixture of "Royal Pancakes" must be in your kitchen. It will give the pancakes subtle cereal notes and make them much tastier. Fragrant golden pancakes can also be better. To do this, cook them from the Aladushkin flour mixture for homemade pancakes. And if you often bake cupcakes with different fillings, you can not do without a special flour mixture for cupcakes.
Whatever you choose, your baked goods will turn out amazingly delicious. And all because for the production of flour we use modern European equipment, advanced technologies and the best grain. We continuously monitor the quality of the product, conduct regular tests and tastings, making sure that your pastries are always successful.
Bringing shine and blush
When the flour is selected, you can get to work. Here, too, there are little tricks. To butter dough turned out softer when kneading experienced chefs It is advised to put only yolks in it. At the same time, do not forget to sift the flour. This will enrich it with oxygen and, as a result, provide airiness to the baking. Butter or margarine should be added to the dough soft, on final stage kneading, and if you cook yeast dough then after the fermentation process. Then your pastries will be more crumbly.
One more secret happy baking- long kneading of the dough, which gives a good rise and an even crust for the finished product. If, after molding, the blanks are given time to proof, the finished product will turn out to be lush and with good rise, since after a long exposure the dough needs rest. Well, if you want your pies and buns to remain soft and fresh even the next day, then you can add starch to the recipe.
To make the pastry ruddy, grease it with beaten yolk before sending it to the oven. For a brighter blush, add a little butter, milk and sugar to the yolk. And to make the crust appetizingly crunchy, cover the dough with a mixture of whipped protein and water. Glitter baked goods can be given with vegetable oil, honey syrup or sugar water. Apply them with a brush in an even layer on ready-made pastries and let dry. This will whet your appetite even more, and resist your delicious masterpieces no one can.
But perhaps the most main ingredient home baking- this is warmth coming from the heart. After all, everything that we cook with love and care for loved ones always turns out much tastier.
The process of preparing dough for pies or pies is quite complicated and depends on many factors: the freshness of the yeast, the quality of flour, milk or water at ambient temperature. That is why pies work out best for those housewives who are very serious about preparing dough for them: after all, pies are always a sacrament, and decorating them and baking is a whole art. And, of course, when preparing pies or pies, there are secrets, having learned which, even young and inexperienced housewives will be able to successfully prepare not only simple, but also quite difficult homemade dough products to prepare, cut and bake. So - carefully get acquainted with the main ones.
Preparation for making dough and baking pies and pies
Having decided on what specific pies or pies you are going to treat your family today, the question naturally arises - where to start?
The preparation of dough products of any kind requires accuracy, attention and, most importantly, perfect cleanliness and order in the kitchen from the hostess. Nothing superfluous from dishes and utensils, only strictly what is necessary to work with the dough. Remember the proverb - “It is clear to the godfather that she baked pancakes - and the head is all in the dough”?
The hostess must be collected, clearly define the order of all technological operations and work fast enough.
It is then that the dough will definitely “submit” to you and there will be no problems with cooking, cutting and baking it. The quality of baked products is entirely in your hands, so you need to carefully get acquainted with the "kitchen secrets" of baking. Let's start, as they said in the old days, "dance from the stove."
gas or electric oven set to the desired temperature according to the recipe and turn on at least 30-50 minutes before baking. This will create a favorable temperature in the kitchen for proofing prepared products.
For cutting dough, it is better to use a cutting board made of plywood measuring approximately 50x50 cm, laying it on the surface of the kitchen table. If the dough is cut on the table, it must be prepared, freed from excess kitchen utensils and wiped dry. The same dry should be wooden rolling pins (one or two of different sizes), knives and glass or other recesses for cutting blanks into pies, spoons for laying out the filling. When working with the dough, hands can be oiled or dipped in flour so that the dough does not stick to the fingers. When rolling out layers of dough, also spray the rolling pin with flour, and lightly grease the recesses with which the blanks for pies are cut. vegetable oil.
According to the recipe chosen by the hostess, it is necessary to immediately decide whether all the components are for dough and fillings, what products and what can be replaced if necessary. If the products will be prepared from yeast or unleavened dough, all products for him, including flour, must be warm, not lower than the temperature of the kitchen or other room where they will be butchered. For puff, sand and crumbly dough products, on the contrary, it is desirable to cool well. Relevant recipes must contain instructions for temperature regime dough raw materials.
Having prepared the dough and putting it on the table, immediately fill the pan in which it fermented, cold water, let stand for a long time and then wash warm water- the rest of the dough on the pan is very easy to wash off. In the future, wash the rest of the dishes in the same way.
It will be much easier for you to work with the dough if, after each “communication” with it (kneading, rolling, cutting), your hands are necessarily washed and wiped dry. This is especially important when frying prepared dough products, because even a drop of water from your hands that has fallen on hot pan, will instantly cause the formation of a child.
While the dough is rising after punching, prepare the filling, all the products for which you have already prepared in advance.
Don't forget to prepare your baking sheets or tins and grease the surface of the product before or after baking. If everything was done correctly during the preparation of the products, putting the pies in the oven, washing and wiping the table completely, you yourself will be pleasantly surprised - the kitchen is as perfectly clean as it was at the beginning of your work. There will be no need to wash a mountain of dirty, dried dough, dishes, the same table or cutting board, there are no remains of flour and dough crumbs on the floor. In a word - the mood will be just right to gather the whole family for a tea party with hot, tasty and fragrant, and most importantly - made with my own hands pie or pies.
The ratio of flour and liquid part of the dough
If the dough for pies is prepared lean, then for each glass of water (together with diluted yeast) there is about 400 g of flour. Depending on its quality, the flour may be a little less or more. If the dough is rich, in which eggs and butter are added, then liquids (water or milk) should be added about 3/4 cup.
Yeast preparation
Yeast, even very fresh, must be checked for germination. To do this, they must be diluted in 0.5 cups of warm (but not hot!) Milk, add a pinch of sugar and stir with 1-2 tbsp. spoons of flour. Let stand for 10-15 minutes: if a head of foam appears above the yeast, then they can be safely used to make dough.
Methods for making yeast dough
Yeast dough, the most common for the preparation of various dough products, including pies, can be prepared in a non-dough or sponge method.
For SAFE WAY yeast is prepared as mentioned above, combined with all other products according to the recipe, and the dough of the desired density is kneaded.
At SPARLE METHOD dough is kneaded from prepared yeast, water and half or a third of the norm of flour, which is fermented separately from 3 to 6 hours. Then, in accordance with the recipe, all other products are added to it in one or two doses. Pie dough should not be kneaded very cool, but thoroughly. The longer the dough is kneaded, the tastier the cake will be.
At the first rise of the dough, it must be precipitated in the bowl in which it is located, using a wooden paddle or spoon. After each next rise (second or third, depending on the recipe), sprinkle the dough with flour and knead it with your hands to make it more fluffy and airy. After the second rise, it is better to put the dough on the table, divide it into 2-3 pieces, knead each well and put it on the table or in a large enameled bowl. Sprinkle the dough with flour, cover the top with a slightly damp towel and let rise again. After that, the dough can be cut.
One of the main rules for preparing any dough, which must be followed when preparing any dough, is to pour liquid into flour, and not pour flour into liquid. Flour and starch (if it is provided for by the dough recipe) must be used only freshly sifted (preferably twice) - this will enrich the dough with oxygen and make the dough base of the pies more magnificent. Add the liquid to the flour gradually, in a thin stream, constantly mixing the dough.
The most commonly used liquid component of the dough is fresh milk. If there is no milk, in some cases it can be replaced with other products (instead of 1 liter of milk):
* Condensed whole milk with sugar - 400 g with a decrease in the norm of sugar for dough;
* Condensed skimmed milk with sugar - 330 g with a decrease in the norm of sugar and the addition of fat. Condensed milk should be slightly warmed before use and strained through a sieve.
* Powdered whole milk powder - 130 g milk powder and 870 g water. Before use powdered milk be sure to sift and dissolve in warm water.
Used in dough for pies or pies raw eggs it is best to introduce whipped (separate yolk and foam of whipped protein) and, if possible, in last turn. The dough will be much fluffier.
cutting pies
When cutting pies, roll out the finished dough on a floured table or cutting board into a thin layer. desired shape and magnitude. Using a rolling pin, lay the layer in a deep form (pan) or on a baking sheet greased with oil. Spread the prepared minced meat or filling over the entire surface of the dough and gently level it.
If the cake is completely closed, a second layer of dough is placed on top of the minced meat layer, the edges are pinched and the surface of the cake is slightly pricked with a fork (it can be in the form of an ornament of pins).
Open or semi-open pies are decorated on the surface of the pie with various decorations made from dough, which not only decorate the pie, but also, placed on its surface in the form of a grid (lattice), hold its shape during proofing and baking. The finishing mesh and the edges of the cake are pinched with a beautiful seam. The product designed in this way should be allowed to stand well, then grease the surface and bake the cake in a medium-heated oven.
So that the dough does not go over during proofing and then does not settle, you need to check the readiness of the rise by slightly pressing your finger on the surface of the cake: if the dent immediately levels out, the cake is ready for baking.
Forming and pinching products
The process of pinching a cut dough product is also a kind of art, quite important for the success of the preparation of the entire product as a whole. After all, if the connecting seams on pies or pies are made poorly, carelessly and ugly, they will not only spoil the aesthetics of the type of product, but they will definitely disperse during baking, and even then the whole product will be completely and irreparably damaged. To prevent this, you need to know that:
* the dough should not dry out during cutting, otherwise it will lose its elasticity, elasticity, adhesive properties and will not merge into a single and indissoluble mass when pinched;
* cutting the dough should be as far away from the hot stove as possible;
* before pinching, grease the edges of the dough with wet fingers;
* apply tucking methods specific for each type of product.
Pies are pinched in four ways: scallop, side, pocket and border.
Cheesecakes and sweet pies are pinched in various intricate ways: a squiggle, a lacing seam, a narrow welt, a welt or an overlay welt.
When pinching pies different shapes types of pinches are used: clawed, split toothed, rolled toothed, purse-string (assembly), plucked. .
The main guarantees of a strong pinching of the dough are not only in the use right views tucks, but also in compliance with (other than those specified above) additional conditions under which it should occur:
* exact imposition and rather dense compression of the test in places of pinching;
* usage right tricks when pinching products from different types dough (for example, crumbly or shortbread dough it is necessary to pinch only with a cord seam or a combination of a split and applied welt).
The right choice of pinching dough is the best guarantee of perfect appearance and taste of finished products.
The mode of heat treatment of products
Many recipes indicate the thermal regime for baking or frying dough products. To better navigate, it does not hurt to know that:
* slightly heated oven - at a heating temperature of 160-180 ° C;
* medium heated oven - 180-220 ° C;
* very hot oven - 220-270 ° C.
Preparing Forms or Sheets
Properly prepared sheets, molds and baking sheets for baking pies or pies are also one of the many conditions for a well-baked product and maintaining its shape.
* for products made from yeast and unleavened dough - dry and clean sheets or forms are thoroughly lubricated with oil with the lowest water content in its composition;
* puff pastry products are baked on a prepared clean dry sheet sprinkled with cold water;
* products from shortcrust or crumbly dough are baked on sheets or in forms thoroughly oiled (preferably vegetable) and necessarily sprinkled with flour evenly over the entire surface of the sheet;
* for products from choux pastry- the sheet is only slightly oiled, otherwise, if the sheet is abundantly lubricated, the bottom of the custard will crack during baking and the product will settle.
Preparation of fillings and minced meats
In order for the pies to turn out tasty and well baked, it is necessary not only to skillfully use yeast and other baking powder. First of all, you need to skillfully choose the fillings so that they are combined with the dough and together create a wonderful flavor bouquet. Salty fillings from meat, fish, mushrooms or vegetables are not suitable for sweet dough. And, of course, it is completely contraindicated for sweet fillings. salty dough, although some housewives add very little to the sweet dough to give a good taste. a large number of salt.
The raw material and weight composition of fillings and minced meats is basically given in each recipe. The amount of minced meat or filling for pies is taken to taste. The filling must be well cooled before use, because when using it hot, hardening (unbaked dough) can form inside the pie.
In addition, if the filling is prepared from products previously fried in oil, it must be thrown into a sieve or colander before use to remove excess oil, otherwise the cake in the middle will also turn out to be unbaked.
Many fillings for pies or pies use porridges, cooked both crumbly and viscous. It is necessary to know the approximate ratio of cereals and water used to prepare porridge.
To prepare porridge for the filling, for 100 g of cereal you need to take liquids (water, broth, vegetable broth):
Loose porridge
* for buckwheat - 150 g
* for wheat and millet 180 g
* for barley - 240 g
* for rice - 210 g
Viscous cereals
* for buckwheat - 320 g
* for wheat and millet - 320 g
* for barley - 370 g
* for rice - 370 g
* for semolina -370 g
* for oatmeal - 320 g
Secrets of baking pies and pies
* In order for pies and other small-piece products from any dough to bake better and turn out to be more airy, they must be laid on a baking sheet before baking so that there is a little empty space near each product. Place a dish or sheet in the oven while baking and pour 1-2 tea cups on it cold water- the crust of the dough base of pies or pie will not dry out during baking.
* If the cake is baked in a mold and the bottom crust of the cake is frying faster, although the whole cake is not yet ready, you need to pour a layer of salt on the sheet, level it well and place the cake pan on it.
* The top crust of the pie will not burn if it is covered with foil or white thick paper moistened with cold water after browning. It is not recommended to cover the cake with newspapers.
* If, when baking a pie, one side of it begins to fry more strongly, and the other, on the contrary, does not bake, it is necessary to put a bowl of water under the edge that is being fried.
* When baking a closed puff or shortbread pie, as well as products made from unleavened dough, their surface must be pierced in several places with a fork - the products will be baked evenly and air bubbles will not form on their surface.
* Ready-made pie or puff pastry pies will be crispy if shortly before the end of baking, sprinkle the surface of the products with cold water.
* Often the surface of the cake or pies is smeared before baking.
To lubricate the surface of products, you can use:
* beaten egg or yolk;
* a mixture of eggs, a little water and melted butter or margarine;
* the yolk, carefully mashed with butter or margarine;
* sweet strong tea;
* flour diluted to the desired density, pre-brewed with boiling water.
To get the most beautiful and high-quality surface after baking, eggs or egg yolks must first be beaten well with a small amount milk or water with a pinch of salt. The surface of the products is covered with egg or yolk lubricants very carefully and evenly - then the finished product will have an even golden color and shine. If the lubrication is done carelessly, the surface of the product will turn out with whitish “bald” spots.
Baked products will be no less tasty if they are greased with melted butter, sour cream or vegetable oil after baking.
How to take the cake out of the mold
A ready-made pie made of rich, shortbread or crumbly dough, without removing it from the mold, must be put on a wet cold towel or put the pie mold in hot water for several minutes: the steam will help the dough separate from the walls and bottom of the mold and it will be easy to take it out. Pies made from yeast or unleavened dough should be removed from the mold almost immediately, because if such a pie is in a hot mold for a longer time, the bottom and walls will become wet, and the taste of the crusts will not change for the better.
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How to achieve ruddy baking?
- Pies cooked in milk are more tasty and fragrant, the crust after baking is shiny with a beautiful color.
- With an excess of sugar in the dough, the pies quickly “blush” and even burn. The fermentation of the yeast dough slows down, and the pies are less fluffy.
- closed pies Lubricate before baking with a beaten egg, milk, sugar water. Thanks to this, an appetizing gloss appears on the finished cake. The best gloss is obtained when lubricated with yolks.
- Yeast dough pastries can be greased with milk, and if desired, sprinkled with salt, poppy seeds, caraway seeds.
How to cook fluffy and crumbly dough?
- To ready-made pies were more tender and crumbly, put only yolks in the dough.
- Fats, softened to the density of sour cream, are added at the end of kneading the dough or when it is kneaded, this improves the fermentation of the dough.
- Neither the dough nor the sponge should be allowed to rest, as this causes a deterioration in the quality of the dough.
- Salt is always added to flour only when the dough has already fermented.
- The more fat and less liquid in the dough, the more crumbly the products are.
- If the dough has already risen, and you do not have time to put it in the oven, cover the dough with well-dampened paper, after shaking off the water from it.
- Always add diluted potato starch- rolls and pies will be fluffy and soft even the next day.
- Main condition delicious pastries- lush, well-risen dough: the flour for the dough must be sifted: foreign impurities are removed from it, and it is enriched with atmospheric oxygen.
- Add to the dough, in addition to milk, half a glass mineral water. Dilute a teaspoon of soda in half a glass of water and lightly extinguish it citric acid or vinegar. Baking really turns out excellent. Even the rest of the next day, fluffy.
- When kneading yeast dough, all products must be warm or room temperature, food from the refrigerator slows down the rise of the dough.
- For yeast products, the liquid should always be heated to 30-35ºС, since yeast fungi lose their activity in a liquid that has a lower or higher temperature.
- Before putting the products in the oven, let it rise for 15-20 minutes. Let the dough rest completely before baking. With incomplete proofing, it rises poorly, and pastries do not bake for a long time.
- There should be no draft in the room where the dough is cut: it contributes to the formation of a very dense crust on the dough.
- When you knead the dough, your hands should be dry.
- flour products on a baking sheet should be baked over medium heat so that the filling does not dry out.
- In the dough (yeast and fresh-butter) it is best to add unmelted butter, since melted butter worsens the structure of the dough.
- Yeast for dough should be fresh, with a pleasant alcoholic smell. Check yeast beforehand. To do this, prepare a small portion of dough and sprinkle with a layer of flour. If no cracks appear after 30 minutes, the quality of the yeast is poor.
- Tall pies are baked over low heat so that they bake evenly.
- The dough for a cake baked on a baking sheet is rolled out as thin as possible so that the taste of the filling is well felt.
- To keep the bottom of the pie dry, lightly sprinkle the bottom layer of the pie with starch, and then lay out the filling.
- Sprinkled pastries powdered sugar, are also lubricated with oil - it gives them a pleasant aroma.
- If soda is put into the dough, then the cake will turn out to be darker in color with an unpleasant odor.
- thin dough easy to roll out by wrapping the rolling pin with a clean linen rag.
- Before adding raisins to the dough, it must be rolled in flour.
- Hot cake is better not to cut. But if necessary, you need to heat the knife in hot water, quickly wipe and cut.
- If the cake is not removed from the pan, separate it from the pan with a thread.
- pies from shortcrust pastry should be removed from molds chilled.
I came across an article about the secrets of successful baking. And it’s really interesting why the cake doesn’t always turn out airy, tender?
The author talks about the secrets of his grandmother. Maybe someone else will find these secrets useful.
So, the secrets of successful pies and cakes.
Sometimes the dough sticks to your hands, there is little flour ... But if you add more, there will be no airiness, the dough will be steep. What's the way out? Usually the dough is rolled out with a rolling pin. If you pour cold water into a glass bottle, then such an uncooked dough will roll out very easily.
If you grease your hands and the cutting table with vegetable oil, no dough will stick. Add a little vegetable oil to the pancake batter and you won't need to grease the pan anymore.
Thin dough is easier to roll out if the rolling pin is wrapped with a clean, ironed linen cloth. If the dough is very wet, it is easy to roll it through parchment paper to the desired height.
To get airy and light crumbly unleavened dough, you need to add a spoonful of cognac. V biscuit dough very good to add a little starch - finished goods will also be crumbly.
Biscuit dough has its secrets. Egg-sugar mixture should not be mixed with flour for more than 15 seconds! Otherwise, the dough will settle, and the biscuit will be dense, not airy.
And in shortbread dough, flour should be mixed with other ingredients for no more than 2-3 minutes. Otherwise, the dough will be too dense and hard.
Yeast dough for fried pies should be of a weaker consistency than for baked ones. Only then do they turn out soft and airy.
To make the pastries airy, the form needs to be filled only halfway. This applies to biscuit and yeast dough.
When laying out your yeast dough cake on a baking sheet or in a mold, leave voids around it, the cake will bake better.
Choux pastry and dough, in which there are a lot of proteins, cannot be shaken and moved in the form or on a baking sheet, the products will immediately settle.
Puff pastry also has its own secrets. Before baking, it should be cold, the butter in such a dough does not have time to melt, and the dough has time to rise. And you need to lay out products from puff pastry on a sheet moistened with cold water. Then such products will be easily removed after baking. Puff pastry is baked at a temperature of 210-230 degrees. At a higher one, it hardens, at a lower one, it does not blush, it becomes dry.
So that the dough does not burn in the oven, a little salt is poured under the form. If the products begin to burn, cover the top with wet paper.
Yeast dough does not like to sit in the oven for a long time, it turns out dry. If you have pies or buns, bake them for no more than 20 minutes at a temperature of 180-200 degrees. If a pie with a finished filling - no more than 30 minutes.
Any pastry, except for the one from which you will make a roll, must be allowed to cool, only then it is removed. To make it well removed from the mold, pull it out of the oven on a wet towel. Rolled dough needs to be cooled only slightly. If it cools down completely, you won’t roll the roll anymore, everything will break.
Decorate with cream, icing, fruit, etc. ready-made cakes and cakes can only be completely cooled.
How to check if the products are baked? On the finished biscuit or yeast dough, press gently with your finger. If the product is completely and quickly restored, and the volume does not decrease, you can congratulate yourself - your cake was a success!
Hello, dear readers and guests of the blog "Cooking fast and tasty." My kids are very fond of various pastries: pies, cakes, pastries and of course cookies. Sometimes even the most experienced hostesses there are troubles in the kitchen, pastries settling or proteins do not whip into a stable foam and some other problems. Today we will analyze how to prevent such annoying little things. We will also consider all the secrets of cooking: air biscuit, sand and custard dough. So, let's begin...
One of the most important and most common problems for hostesses is settling of baked goods during baking.
Dough settling when baking may be due to:
- Using more liquid than indicated in the prescription. Therefore, when baking a cake, it is very important to use a measuring cup.
- Long whipping with a mixer or blender of products.
Egg whites do not whip into a firm white foam:
- Whipping utensils must be completely dry.
- Separate the whites from the yolks very carefully so that the yolk does not get into the protein.
- Proteins must be chilled.
Yeast dough not rising:
- The kitchen is too cool, below +22 degrees.
- Milk in which yeast is bred should be heated to +36 degrees.
- Expired yeast.
To the cookies didn't stick to the baking sheet it should be baked parchment paper.
The finished curd product settles:
- In the center of the form you need to put a little more dough than at the edges of the form.
- At the end of baking, leave the finished curd product in the oven, without opening the door, until the oven has completely cooled down.
cooking secrets fluffy biscuit:
- The form for baking a biscuit must be generously lubricated with butter or vegetable oil.
- Biscuit whites should be cold and separating the whites from the yolks very carefully so that the yolk does not get into the white.
- Sift the flour through a sieve, perhaps even several times.
- Pledge of magnificent biscuit - correct sequence adding ingredients.
- Do not knead the dough for a long time.
- Ready dough you need to carefully shift into the form, it should not exceed 60% of the height of the form, since the biscuit rises strongly.
- It is necessary to put the dough in hot oven at a temperature of about 180 degrees.
- Cook a biscuit for about 30-40 minutes, in the first 20 minutes you can not open the oven door, otherwise it will settle.
- We check the readiness of the biscuit wooden skewer, it must be dry.
- We leave the biscuit in the form until it cools completely, only then carefully transfer it to a plate.
Shortcrust pastry secrets:
- The ingredients for shortcrust pastry must be chilled in advance.
- Be sure to sift the flour on a table or board.
- The thickness of the rolled dough should not be thicker than 1 cm.
- The baking dish does not need to be lubricated, as the dough already contains a large amount of oil.
- The oven must be preheated to 180 degrees.
- Poke several holes with a fork over the entire area of the cake.
- The readiness of the cake or cookies is determined by the golden yellow color.
Secrets of making custard dough:
- You need to brew the dough in boiling salted water, in which the butter has already been melted.
- Add the eggs one by one to the warm batter.
- To prevent lumps from forming in the dough, the egg must be thoroughly mixed, only then add another.
- The finished dough should be sticky.
- Grease a baking sheet with oil.
- Preheat the oven to 200 degrees. After 15-20 minutes of cooking, the temperature is reduced to 150 degrees. We continue to cook for about 15 minutes.
I hope these tips will help you in preparing delicious pastries !!!
Sincerely, Marina
