How nice it is when guests or homeworkers, having tasted your sweet pastries or meat pies, ask for supplements and say: "How tasty, you lick your fingers!". To hear this again, try making choux pastry according to a very simple recipe that is suitable for both a sweet treat and pies with vegetables, meat or fish.
Pick your recipe
You will need
-
- 1 tbsp. milk;
- 50 g butter;
- 2 eggs;
- 0.5 tsp salts;
- 0.5 tsp baking soda;
- 1 tsp Sahara;
- flour.
Instruction manual
1
Pour the milk into a small saucepan and put on a slow fire. Grind butter and combine with milk. Wait until the oil has dissolved and the mass in the pan will begin to boil.
2
Add salt, sugar and soda. Once the milk begins to froth, sift flour into it and mix well. You should have small yellowish lumps.
3
Now you need to cool the dough a little. To speed up this process, transfer it from the pan to a cup or a deep plate. Wait 10-15 minutes.
4
Break the eggs into the dough. Mix well and add flour. Knead soft dough so that it does not stick to your hands. Wrap it in a plastic bag and put in the refrigerator for 20-30 minutes.
5
This pastry makes delicious baked pies. Even if your oven dries the dough too much and makes crackers instead of a delicious soft treat, it will not ruin this dish.
6
Make a filling of stewed cabbage, minced meat, fish, crushed potatoes.
7
Cut the dough into small pieces and roll medium-sized cakes. Spread them with a little mayonnaise. Put the filling and wrap it in the dough - triangles, rhombuses or in the usual form for pies.
8
Put the pies on a baking sheet. Coat them with yolk on top and bake in the oven at a temperature of 180 degrees for 30-35 minutes. Then remove from oven and cover with a waffle towel. When the refreshment has cooled a little, it can be served to the table.
9
From such a custard text you can bake a delicious cake. Roll out the dough into 6-8 cakes. Try to make them as thin as possible. Chop the pan and fry the cake bases on both sides. No oil is added at the same time.
10
Combine the cakes with condensed milk or any greasy cream. Garnish with nuts on top. Refrigerate for a couple of hours. When the cake is well soaked in cream, serve.