The recipe for the custard batter for sweetening.

What is the difference between a custard batter and other types? The fact is that the role of the baking powder in it is played by water vapor in the product itself. During cooking, flour is continuously mixed with boiling water, oil and salt. At this time, the starch is gelatinized, and the gluten is compacted already in the dough. The dough turns out dense, elastic, so the water vapor can not come out, and they themselves loosen the dough, forming voids.

Therefore, we must remember that baking from a brewed dough requires the use of flour with a lot of gluten (up to 40%).

Eggs are introduced into the dough after it is cooled, so that they do not curl up and rise well.

The brew dough is very elastic. Traditionally, baked goods are made from it in the form of rings, tubes or small balls.

Bake the dough for 30-35 minutes at a temperature of 180-200 degrees. If you finish baking earlier, the products will settle, and the moisture inside will make of the wet.

The recipe for a custard dough always includes the following products: water, flour, oil, salt, eggs.

The main recipe for a custard batter is cooking in two stages.

The first stage is brewing flour. Take a toasted pan, pour 1.3 cups of water, dip 250 grams of butter in it with slices, salt on the tip of the knife. Bring the mass to a boil. Now it was the turn of the flour. In a hot liquid, pour in 0.5 kg of flour, continuously stirring to a consistency of homogeneous, without lumps, mass. Continue to brew the dough for 1-2 minutes. Then the dough should be cooled to a temperature of approximately 60-70 degrees.

The second stage is kneading the dough. Insert 16 eggs into the dough, whisk continuously.

Now the dough can be laid out on a greased baking sheet from a confectionery bag.

How to make a brewed dough without flaws?

Insufficient lifting of the products will occur if the dough is steep.

Products will be vague if the dough is liquid. This can happen due to a large amount, or, in another case, due to insufficient flour brewing.

Products will be baked to the baking tray if they have not been greased.

At products ragged bottoms because of plentiful fat greasing a baking sheet.

The products in the oven will settle, if it's too early to open the oven or to touch the product early.

Products will be with large cracks if the oven is heated very much.

The recipe for a custard batter for eclairs.

Boil one glass of water with a hundred grams of butter and salt. After boiling the masses quickly pour one glass of flour and also quickly mix on low heat. The dough should be held on fire for a little, so that it is dried. In chilled dough one at a time, rub four eggs. Ready-made dough is produced on a baking sheet from a confectionery bag in the form of small tubes (one centimeter thick, length - five centimeters). Eclairs start to bake in a hot oven. And when the cakes rise and blush, bake on medium heat. Finished products must be cooled. Then make a cut from the side, stuff it with cream. On request, you can pour chocolate frosting on top.

The cream can be cooked in a microwave oven. Beat two eggs with a glass of sugar, two tablespoons of flour and two tablespoons of potato starch. Pour half a liter of milk, stir well. Put in the microwave for 2.5 minutes, get it, mix it. Repeat two to three more times until the cream is ready. Beat the cooled cream with butter or condensed milk.

The recipe for the custard dough for "Pink Leaf"

Add salt and melted margarine (125 g) to water (220 g). Bring to a boil. Now put 250 g of flour there and brew for a minute, stirring constantly. Brew the dough to a temperature of 70 degrees, beat 7 eggs.

From the confectionery bag with a smooth tube, place the biscuits in the form of leaves on the baking tray. Baking at a temperature of 180 degrees, see that the cookie becomes lush and hollow inside. After chilling the biscuits, fill it with jam from the petals of roses, cover with a rose-colored lipstick.