How to cook the dough shu

How to cook the dough shu (choux pastry)

Dough shu, or brewing — a real classic confectionery business. The exact date of the invention of the recipe and its author is not known, but no doubt shu invented in France. Most of all — at the royal court. First shu used to prepare cakes, and then began to make out of it a little cake. Over time, the dough has been called «shu» (choux), which translated from French means «cabbage» — round billets for pastries made from it, is really a bit like a form kochanchiki.

Nowadays there are so many recipes using choux pastry: it is not only all your favorite eclairs and profiteroles, but also Spanish churros (for their preparation of the dough strip fried in deep fat), and some species of Austrian dumplings (for them from shu test blanks cook) , Guzhero cheese and many other tasty dishes.

Dough shu does not contain baking powder, but the blank out of it when heated «grow» before our eyes — the secret is in the special brewing technology and high moisture content: it turns into steam and forms a vacuum, which is so convenient to fill cream, or other fillings.

To one portion of the base choux pastry (24 bars for small cakes) you will need:
• 1 cup of water
• 75 g butter
• 1 cup flour
• 3-4 eggs, lightly beaten with a fork

Cooking method:
In a medium-sized saucepan pour the water and place the butter. Heat over low heat to boiling point (oil at this point should melt).

Add the flour all at once and vigorously knead for 1-2 minutes — after this time you have formed the dough ball, which lag behind the walls of the pan.

Put the dough in a large bowl and cool so that the test did not go from the heat — this is important, otherwise the eggs may curdle.

Begin adding the eggs one at a time, carefully stirring the dough by hand or with a mixer with a special nozzle. The dough should be pliable and shiny — possibly for this you will need fewer eggs than specified in the recipe.

dough-shu

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