Bakery products

Choux pastry pies

Choux pastry pies


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Ingredients for Cooking Choux Yeast Pies

For a test of 40 pieces:

  1. Distilled pure water 500 milliliters
  2. Dry yeast (instantly soluble) 17 grams
  3. Sugar 1 tablespoon
  4. Salt 1 teaspoon
  5. Vegetable oil 3 tablespoons
  6. Wheat flour approximately 500 grams

Other ingredients:

  1. Stuffing any 600-700 grams
  2. Chicken egg (for lubrication) 1 piece
  3. Vegetable oil (for a baking sheet) 2 tablespoons
  4. Butter for (lubrication) approximately 100 grams
  • Main ingredients Eggs, Flour
  • Serving 40 Servings
  • World Cuisine

Inventory:

Deep bowl - 3 pieces, Fine mesh strainer, Glass, Kettle, Stove, Tablespoon, Wooden teaspoon, Kitchen towel - 2 pieces, Baking brush, Nonstick pan, Kitchen spatula, Bowl, Fork, Oven, Baking paper, Kitchen spatula

Making yeast pastry pies:

Step 1: prepare the filling.

For pies made from this type of dough, the filling must be prepared in advance. It can be absolutely any, for example, boiled eggs with herbs, stew, fresh or canned fruits, frozen berries, jam, or as indicated in this recipe, it is stewed cabbage. Put your favorite filling in a deep bowl, the total amount of dough will take about 600 - 700 grams toppings.

Step 2: prepare the flour.

Using a fine mesh sieve, sift into a deep bowl with the right amount of wheat flour. Avoid this step, the quality of your baking depends on it, during sifting, the flour becomes more loose, dry and airy, as a result, it mixes well.

Step 3: prepare the dough - stage one.

This type of dough is prepared in 2 stages, to start, turn on the stove on a strong level and put a kettle on it with 2 glasses of pure distilled water, you can a little more if the liquid boils a little. Let her warm up to 30 - 35 degreespour from the kettle 1 a glass of water, and the remaining water, that is, another 1 glass, bring to a boil on the stove. Pour warm water into a deep bowl, add dry yeast, salt, sugar, vegetable oil to it and mix the mass with a tablespoon until smooth. Then add there 3 tablespoons of flour and re-mix the ingredients.

Step 4: prepare the dough - stage two.

While you were doing the first preparation, the water began to boil, it is time to proceed to the second stage of preparing the dough. Pour the amount of boiling water you need into a glass. Pour the yeast mixture into the sifted flour, mix the mass with a wooden kitchen spoon and pour a glass of boiling water without stopping kneading. Knead the dough with a wooden spoon until it is thick enough. Then shift it to the kitchen table, previously sprinkled with wheat flour, and continue kneading. This process will take you approximately 13 - 15 minutes. The finished dough should turn out elastic, moderately soft, and not stick to your hands. Place the semi-finished product in a deep bowl in which it was cooked, cover the container with a kitchen towel and let the dough stand 10 to 15 minutes.

Step 5: form the pies.

As you can see, the dough is ready for everything in 15 minutes but another 10 - 15 minutes he needs to insist that you make sure that the flour does not float. If this happens, it is better to add a little more flour to the semi-finished product. Well, until the dough is infused, preheat the oven up to 190 - 200 degrees Celsius, take a non-stick baking sheet and grease it with 1 tablespoon of vegetable oil using a baking brush. Now using a kitchen spatula, divide the semi-finished flour into 4 equal parts, alternately roll them into bundles with your hands and cut each bundle into 10 equal pieces with an approximate mass in 150 - 200 grams. Twist the balls from the pieces of dough and crush them with the palm of your hand, you should get cakes with an approximate thickness up to 1 centimeter. Place approximately 2 each tablespoons of any filling. Blind the pies by tightly connecting the edges of the cakes along the edges with your fingers. Place the finished products on the prepared baking sheet with the seam down, at a small distance from each other, approximately 2.5 - 3 centimeters.

Step 6: bake pies from yeast custard dough.

Beat the bowl 1 chicken egg, beat it with a fork until fluffy and grease the pies, the resulting mixture using the same baking brush. Make sure that your oven has warmed up to the right temperature and only after that place the pan with pies in it. Bake them for 20 - 25 minutes until ready. During this time, the dough is baked, and your little culinary masterpieces are covered with a light beige, glossy crust. Using a kitchen towel, remove the pan from the oven and place it on the kitchen table. Lubricate the patties with a little butter, about 5 - 7 grams for every pie. Then cover the finished flour products with a sheet of baking paper, a kitchen waffle towel and let them stand in this form 10 - 15 minutesin order for the pies to cool gradually. Then using a kitchen spatula, put them on a large flat dish. In the same way, cook the remaining pies.

Step 5: Serve the pies from the yeast.

Choux pastry pies are served warm, laid on a large flat plate with a slide. The addition to this delicious dessert depends on the filling, if it is sweet syrups of different types, fresh fruits, homemade yogurt or jam are suitable, if the filling is salty, different types of sauces, sour cream, home cream can be an ideal addition. These pies can be considered ideal, because the next day the dough is not stale, but remains as soft as if you cooked them a couple of minutes ago. Cook with pleasure and enjoy! Enjoy your meal!

Recipe Tips:

- - If you are preparing pies with a sweet filling, you can add vanilla liquid extract - 1 teaspoon or vanilla sugar - 1 sachet (15 grams) to the dough.

- - If you cook pies with salty or spicy filling, you can add spices such as ground nutmeg or cinnamon to the dough. Enough half a teaspoon is enough, these spices will give the finished product a pleasant aroma, especially if you cook pies with meat filling.

- - Pies from this type of dough can be fried in a pan in a large amount of vegetable oil.