Custard is called not only the dough used to make eclairs, but also the dough, during the preparation of which the flour is literally brewed by any hot liquid. As a result of steaming fiber from flour, the dough turns out to be elastic, viscous and smooth.
Recipe for custard yeast dough for pies
Such a dough for pies will help you out if you prefer not to bother with baking for a long time, waiting for the dough to come up several times. Patties on this test will turn crispy and golden.
Ingredients:
- water - 500 ml;
- flour - 4 items;
- sugar - 50 g;
- dry yeast - 10 g;
- salt - a pinch;
- vegetable oil - 100 ml.
Preparation
250 ml of warm water is used for breeding yeast: add water, a little sugar and a packet of dry yeast, mix thoroughly and leave in a warm place. The yeast solution should be covered with bubbles - this will mark the start of yeast activation.
We sift the flour and mix it with the yeast solution, pour a glass of steep boiling water to the mixture and knead the dough. First, we knead the mass with a spoon, and as soon as the dough is slightly cooled, go to the kneading with your hands. Ready-made dough form in com and leave for 30 minutes in the heat. During this time, the dough will become soft and elastic, after which it can be divided into portions, rolled and used for the purpose, adding any selected filling to taste.
The recipe for a custard batter
Easy to prepare brewed dough becomes more elastic and airy after adding dairy products. In the recipe below we will talk about how to prepare a fragrant, buttery, buttered dough, which will fit not only for making pies, but for any other baking.
Ingredients:
- flour - 700-750 g;
- water 125 ml;
- eggs - 4 pieces;
- butter - 1 tbsp. a spoon;
- yeast - 40 g;
- milk - 200 ml;
- salt - pinch.
Preparation
Water warm to warm, dissolve in it yeast and add a glass of flour. We give the ready-made spoon to rise, covering it with film and leaving it in a warm, not purged place.
We carefully prepare the sauce, fill it with boiling milk and mix it again. Add the melted butter and eggs to the spoon, pour the remaining flour and mix again. We let the dough rise, not forgetting to cover it with a damp towel and leaving it warm.
Approached the dough divide into portions, roll out, spread the filling and zalepljayem edge. We leave the brewed dough for the second time already on a baking sheet, and after, bake cakes.
Brewed dough for pies
This recipe is different from the first order of adding ingredients. Both types of dough are convenient and quick to prepare, but they are different in texture.
Ingredients:
- flour - 4 tbsp. + 50 g;
- vegetable oil - 3 tbsp. spoons;
- sugar - 1 tbsp. a spoon;
- yeast - 50 g;
- salt - 1 teaspoon;
- water - 500 ml.
Preparation
50 grams of flour sift and mix with salt, sugar and butter. Fill all with a glass of steep boiling water and mix until homogeneous.
As a filling for safe pies , anything can come in handy: sweet berries and fruits, meat, classic combinations like rice with egg, potatoes with liver or cabbage with mushrooms.