Kitchen appliances and utensils:
- beaker;
- teaspoon and tablespoon;
- a bowl for kneading dough;
- whisk;
- sieve;
- deep dish;
- teapot.
Ingredients
| Water | 400 ml |
| Pressed or Dry Yeast | 45/15 g |
| Sugar | 1 tbsp. l |
| Salt | 1/2 tsp |
| Vegetable oil | 3 tbsp. l |
| Wheat flour | 640 g |
Step cooking
- We heat 200 ml of water so that it is slightly warm, but in no case boiling water, since then the yeast does not brew. Pour the required amount of liquid into a deep bowl. 45 g of pressed yeast are added to warm water. They need to be crumbled a bit, and not put in a whole piece, because this way they will be longer and harder to dissolve. Mix everything a little with a whisk to get rid of large lumps and the yeast is completely dissolved. If you do not like to work with pressed yeast, then replace them with dry yeast in an amount of 15 g.
- Pour 3 tbsp into a bowl with dissolved yeast. l vegetable oil, add 1 tbsp. l sugar and 1/2 tsp salt. Re-stir everything.
- Sift 520 g of wheat flour into a deep bowl. It is imperative to sift the flour, because then the dough may turn out less lush.
- We make a small depression in the flour and pour the yeast mixture into it. Mix everything quickly with a tablespoon so that large lumps do not form.
- In a teapot, we heat 200 ml of water to get cool boiling water. Pour it into the resulting dough. We begin to knead the dough first with a tablespoon, then with your hands. While mixing the dough, add a little flour so that it does not stick to your hands. A total of approximately 100-120 g of sifted flour will be required.
- Kneading the dough is required until it becomes soft and smooth, and also does not stop sticking to the hands. This may take about 10 minutes. Choux yeast dough is not necessary to leave for proofing. It is already ready, and from it you can make pies and use to prepare other dishes. It is also ideal for cakes and rolls that can be made with any filling, as the dough has a neutral taste.
Video recipe
The video describes in detail the process of making custard yeast dough, from which you can make pies, pies and rolls with different fillings. The recipe is quite simple, and each cooking step is described in detail. All the ingredients that you will need are indicated at the beginning of the video in the right proportions. They must be adhered to so that the structure of the custard dough turns out to be correct.
Do you cook yourself choux pastry using yeast? What yeast is easier to work with - pressed or dried? What do you cook from a similar test? Share your custard dough mixing experience in the comments.
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