Various types of custard dough along with flour contain many eggs. In addition, water, margarine or butter and salt are needed. From the resulting mass, semi-finished products are made for buns, custard rings, tubes, small cakes - profiteroles and poultry, dumplings and dumplings.
Choux pastry for dumplings and other products differs from other types in that water vapors that form during baking serve as baking powder in the manufacture. Even before the start of cooking in raw dough, gluten is partially condensed when welding flour with boiling water with oil and salt. The dough becomes so elastic and dense that the steam inside the product cannot reach the surface and forms a void, loosening the product. A variety of fillings are added to these voids in the finished tubes or buns.
Choux pastry for dumplings can be prepared as follows. Water is poured into a thick-walled small-sized dish, margarine or oil, previously cut into pieces, and salt are added there. All bring to a boil and fall asleep sifted flour. The resulting mass must be continuously mixed until the dough begins to lag behind the walls of the dishes, forming a lump. The hot choux dough is removed from the heat and cooled to 50-60 degrees, then gradually one by one the eggs are added. In the intervals between adding yolks with proteins, the dough must be beaten until it becomes smooth. The temperature of the finished semi-finished product should be 40 degrees. Choux pastry for dumplings should be shiny, uniform and have a consistency so that it does not spread on a baking sheet. If the eggs are large, then they will need less, otherwise the mass will turn out to be liquid, and the products will settle after preparation. Baking is made immediately after kneading. The finished mass is placed in a pastry bag with a carved or smooth tube or placed in a syringe or cornet of parchment. With the help of these devices, various figures are squeezed out or laid out with spoons, having previously greased the baking sheet with oil.
If a jig is deposited on an excessively oiled sheet, the lower side of the product will be torn, and with a dry baking sheet, the baking will stick to it and become broken.
Choux pastry is first cooked over high heat until the products rise and brown a little. After this, the flame must be reduced, and the pastries dried for ten minutes on low heat. At the final stage, the oven is turned off, the door is ajar and allowed to almost ready rolls or rolls to cool slightly. If everything is done correctly, then the resulting products do not fall off and have internal cavities. Declined items must be returned to the oven to be lifted again.
Depending on the type of future product, sugar, grated cheese, red pepper or lemon zest are added to the dumpling for dumplings. When baking rolls as fillings, you can use various creams, jams or jams, whipped cream, as well as fresh berries, nuts and chocolate. The filling may have a salty taste.
However, not everyone is happy with dough containing butter, yeast, or eggs. For example, if a person observes fasting or is a vegetarian, he does not have to give up flour. Some recipes allow you to get lean dough for dumplings without using the above ingredients.
So vegetable oil is poured into the flour, salt is added and boiled water is poured into a thin stream, constantly stirring the dough. The resulting mass must be slightly cooled, and you can immediately knead. This is done until the custard dough for dumplings without eggs becomes elastic. Giving him a little lie down, you can start cooking dumplings or sculpting dumplings.