Choux pastry is great for baking pies with various fillings. It consists of simple ingredients (sugar, yeast, flour), and the cooking technology is so simple that even a novice cook can master it without any problems. After reading today's post, you will learn a few recipes.
Useful Tips
To prepare a light and airy dough for pies, you need to remember a few useful tips. First of all, it is important to strictly observe the recommended dose of flour. If you go too far with this loose component, the dough will become too stiff.
It is also undesirable to experiment with the developed formulation. It is imperative that you adhere to the recommended action algorithm. As for yeast, both dry and living can be used with equal success.
Two-part option
The dough made according to this recipe can be used not only for pies, but also for pizza. It consists of two parts. Therefore, it is important to check in advance whether your kitchen has all the necessary ingredients. To prepare the first part you will need:
- Three tablespoons of wheat flour and olive oil.
- A glass of boiling water.
- A teaspoon of salt.
Since this recipe for custard yeast dough consists of two parts, the above list should be expanded. Additionally, it is added:
- Three egg yolks.
- A glass of warm water.
- One and a half teaspoons of dry yeast.
- About six glasses of flour.
The water used in the preparation of the dough should be heated to thirty-six degrees. In addition, many housewives who decide to cook such a dough are interested in how many grams of yeast are in a tablespoon. Therefore, we immediately say that it contains about 7-11 g of granular ingredient.
Process description
As mentioned above, this technology is divided into two key stages. To prepare the first part of the dough, all the necessary ingredients, with the exception of warm water, are placed in one bowl. All this is poured with boiling water and mixed well until a homogeneous liquid mass is obtained.
Then you can proceed to the second stage. To do this, the previously prepared dough for fried pies on yeast is combined with products from another part of the recipe. All are thoroughly kneaded until a soft elastic mass is obtained. The finished ball of dough is sent to a bowl, covered with a clean towel and cleaned for half an hour in a warm place. After this time, you can start sculpting and frying pies.
Option with milk
According to this recipe, you can easily cook a rich air dough, which can be used not only for pies, but also for other baking. Before you begin the process, be sure to see if your kitchen has everything you need. At your fingertips should be:
- 750 grams of flour.
- 125 milliliters of water.
- Four fresh chicken eggs.
- A tablespoon of soft butter.
- 200 milliliters of milk.
- 40 grams of yeast.
- A pinch of salt.
Now that you already know how many grams of yeast are in a tablespoon, it will be easier for you to measure them in the absence of a kitchen scale.
Cooking technology
Heated water is poured into a clean container and yeast and a glass of sifted flour are dissolved in it. The dishes are covered with cling film and put away in a warm place where there are no drafts.
To get a fragrant and airy custard yeast dough, the prepared dough is slightly salted, poured with boiling milk and knead well. After that, raw eggs and pre-melted butter are added to it. The remains of sifted wheat flour are sent there. Paste the last in small portions so as not to overdo it.
Still thoroughly knead, cover the bowl with a damp clean towel and send to a warm place. After about half an hour, the approached dough for fried yeast cakes is completely ready for further use.
Option without dough
Particular attention should be paid to the fact that this recipe differs from the previous one not only in the set of ingredients, but also in the order in which they are added. Before you start working with the test, make sure that you have all the necessary products at your disposal. This time in your pantry should be present:
- A little more than four glasses of wheat flour.
- Three tablespoons of any vegetable oil.
- 50 grams of yeast.
- A tablespoon of sugar.
- Half a liter of water.
So that your custard yeast dough does not turn out tasteless, the above list should be slightly expanded. An additional teaspoon of salt is added to it.
Sequencing
50 grams of sifted flour, sugar, butter and salt are combined in one dish. A glass of boiling water is sent there and mixed well until a homogeneous mass is formed. After that, this future choux yeast dough without eggs is briefly set aside. This is necessary so that it cools to room temperature.
A glass of warm filtered water, crushed yeast and the remains of sifted wheat flour are added to the chilled mass. All is thoroughly mixed until a thick dough does not stick to the palms. Then it is covered with cling film and cleaned in a warm place. After about twenty minutes, you can make pies from the dough. As a filling, minced meat, berries, fruits, potatoes with a liver, rice with an egg or cabbage with mushrooms are often used.
Quick Choux Yeast Dough
This recipe is interesting in that the pies prepared according to it can not only be fried in a pan, but also baked in the oven. Before starting the process, you need to inspect your own kitchen for all the necessary components. This time you will need:
- A couple of tablespoons of sugar.
- 200 milliliters of boiling water.
- Three tablespoons of sunflower oil.
- 50 grams of pressed yeast.
- Three tablespoons of wheat flour for brewing.
- 200 milliliters of warm water.
- A teaspoon of table salt.
In addition, you will need some more flour to add. Its quantity depends on the variety and many other factors.
In one dish combine vegetable oil and wheat flour. Grind everything well, pour boiling water, mix and set aside.
While the resulting mass will cool, you can proceed to the next step. In a glass of warm water, yeast and sugar are dissolved and poured into a bowl with a cooled first mixture. Sift the sifted flour there and gradually knead the dough which is not too steep and sticky to the palms.
Then the container is covered with cling film or a clean cloth and sent for an hour and a half to a warm place where there are no drafts. During this time, the brewed yeast dough has time to increase two or three times.