How to cook a custard batter - recipes with photos step by step

How to cook a custard batter - recipes with a photo step by step

At home, it's easy to make a dough called custard, because it takes a little time and does not require scarce food. It is worthwhile once to learn the features of kneading, in order to surprise the household with delicious appetizing baked goods - eclairs, pancakes, pelmeni or chebureks every time.

How to prepare a brewed dough

For a long time, the brewing base for making baked goods and other dishes has been known. Already in Ancient Russia, the dough, boiled with boiling water, was popular, dumplings and pancakes were made from it. The preparation of a cottage dough at home begins with the selection and purchase of ingredients. It will take fresh wheat flour of the highest grade, chicken eggs, butter or margarine, salt, sugar and necessarily water, boiled and hot. Thanks to the use of water, the dough is brewed, which makes the consistency of the base soft.

Furnace from it can be both sweet dishes, and unsweetened - profiteroles, chebureks, vareniki. To make dough at home is very simple:

it almost never happens hard, does not need rolling, and the products are formed by a culinary syringe or spoon. Here are some secrets of making the right custard base:

  • bake products cost first at 220 degrees, and after 10 minutes reduce the heat to 190 degrees;
  • finished products get a dry firm consistency, buns do not need to be extracted ahead of time so that they do not start to fall off, but wait for the appearance of a crust;
  • it is better not to cook the dough, but if it turned out, you can freeze it in the freezer, wrapping the food film to prevent airing;
  • , after freezing, the dough does not need to be thawed, you must immediately put it in the oven;
  • baking from the dough is stored for a maximum of three days, and if with a filling, then only two;
  • fix the liquid dough as follows: make a portion of a thick mass and mix with the main one;
  • if the workpiece is too dense and steep, then it can be diluted with a liquid portion;
  • baking sheet for baked products should only be lightly greased, so that the surplus does not lead to the appearance of cracks on the crust;
  • for sweet dishes is better to bake long eclairs, and for snacks round profiteroles or shu with a cut lid.

The recipe for the brewed dough

The technology of making a cottage dough at home is simple: mix the water with the oil component( butter, margarine), boil. After that, all the sifted flour is immediately filled, the contents are intensively mixed and cooked for two minutes to melt the oil. After the dough begins to move away from the walls, you need to remove the pan from the heat, cool to the temperature of the human body and, carefully kneading, add eggs one at a time.

This will produce a homogeneous shiny mass with a consistency of medium density, not spreading over the baking tray. Bake it for about half an hour at 195 degrees, and after the product is ready to cool inside the oven. You can also make yeast dough, the recipe of which suggests pour boiling water or milk flour, and then beat with eggs mixer to smoothness. On this basis yeast with sugar is mixed, the mass is rubbed and left for an hour to rise and increase threefold in volume.

Dough for eclairs

  • Cooking time: half an hour.
  • Servings: 4 persons.
  • Caloric value of the dish: 215 kcal.
  • Purpose: for dessert.
  • Cuisine: author's.
  • The complexity of cooking: medium.

How to make a simple dough for brewed cakes, the following step-by-step recipe will explain in detail. The secret of manufacturing is considered hot steam, formed from steep boiling water - it forms a cavity inside the products, which makes it suitable for filling with a sweet filling - a classic oil cream, whipped cream. If you fill the test billets with cheese, you will get unsweetened pastries for snacks. First try a classic cooking recipe, later you can experiment.

Ingredients:

  • milk - 120 ml;
  • water - 120 ml;
  • butter - 100 g;
  • flour - ¾ cup;
  • eggs - 3 pieces;
  • salt - a pinch;
  • sugar - 3 g.

Method of preparation:

  1. Mix milk, water, oil, salt, sugar. Put the container with the mixture on the fire, stirring, boil until boiling. Mix with a wooden spoon, so that the contents come in a circular motion, cover all the sifted flour.
  2. Rapidly stir until it forms a dense mass at the bottom. Cook two minutes, reducing the intensity of the fire to form a ball that easily escapes from the walls and bottom.
  3. Remove from heat, cool the mass, kneading the spatula to make it warm to the touch. You can mix it with a mixer with a blade attachment.
  4. Drive eggs one by one, stirring intensely after each. It turns out a shiny, homogeneous mass, slipping from the spoon with a heavy wide ribbon.
  5. Form eclairs, spread them on a baking tray, bake until half an hour ready at 190 degrees or 20 minutes at 200 degrees and 10 minutes at 160. Cut, remove crumb, stuff high cakes.

Brewed dough for profiteroles - recipe

  • Preparation time: half an hour.
  • Servings: 6 people.
  • Caloric value of the dish: 209 kcal.
  • Purpose: for snacks.
  • Cuisine: author's.
  • The complexity of cooking: medium.

The dough for profiteroles is slightly different from the eclair, but it can be stuffed with different minced meat - from sweet butter cream to red caviar with cheese or greens. You can immediately enter the desired filling in the dough, mixing it with flour if it is dry( paprika, dry garlic), and after driving eggs with a heavy consistency. After baking profiteroles can be lightly fried in a deep fryer, and then stuffed.

Ingredients:

  • flour - glass;
  • butter - 100 g;
  • water-glass;
  • eggs - 3 pieces;
  • salt - pinch;
  • sugar is a pinch.

Preparation:

  1. Heat water, add salt, sweeten, add oil cubes, boil. Brew the sifted flour, quickly knead the mass with a wooden spatula.
  2. Remove from heat, mix to prevent formation of lumps, return to minimum fire, continue to interfere, so that the mass lagged behind the walls.
  3. Slightly cool, beat eggs, after each kneading dough mixer or spoon.
  4. Remove the profiteroles with a bag or teaspoons soaked in water onto parchment, bake for 15 minutes at 190 degrees. Between profiteroles should remain free space of about three centimeters.

Brewed dough for pelmeni.

  • Cooking time: half an hour.
  • Servings: 10 persons.
  • Calorie content of the dish: 234 kcal.
  • Purpose: for lunch.
  • Cuisine: author's.
  • The complexity of cooking: medium.

The universal brew dough for dumplings is gentle, elastic and supple. It is pleasant and easy to work with, and the pelmeni have a rich taste. In addition to dumplings, you can prepare vareniki or chebureks, and with the proper skill, even manta rays, pies and puff pastry. Rolls out the mass obtained easily, forming thin circles that are well stuffed with meat or mushrooms.

Ingredients:

  • eggs - 1 piece;
  • salt - a pinch;
  • flour - 3 cups;
  • vegetable oil - 20 ml;Boiling water is a glass.

Preparation:

  1. Beat the egg with salt, add flour and butter, stir and boil.
  2. Mix first with a spoon, then with your hands, if necessary add a little flour.
  3. Roll out, cut circles, stuff stuffing, cook until done. Serve with sour cream.

Brewed puff pastry - recipe

  • Cooking time: 12 hours.
  • Servings: 10 people.
  • Caloric value of the dish: 274 kcal.
  • Purpose: for dessert.
  • Cuisine: author's.
  • The complexity of cooking: medium.

How to make a puff pastry dough, will explain in detail the step-by-step recipe with a photo. The secret of manufacturing lies in the use of dark beer, which makes the mass more saturated with air bubbles. After forming the test, it needs to be frozen and then processed to make several layers. Products based on brewed meat differ in increased volume and tenderness.

Ingredients:

  • margarine - 250 g;
  • flour - 4 cups;
  • beer is half a cup.

Preparation:

  1. Margarine to melt, pour in flour, pour in beer, knead dough.
  2. Slightly cool, freeze.
  3. After freezing, defrost, thin roll out, fold in three layers, repeat, roll out.
  4. Form the products, bake until golden brown.

Brewed dough for dumplings

  • Cooking time: 2 hours.
  • Servings: 7 people.
  • Caloric value of the dish: 223 kcal.
  • Purpose: for dinner.
  • Cuisine: author's.
  • The complexity of cooking: medium.

The dumpling test for dumplings is also suitable for making ravioli. According to him, the resulting mass is thinly rolled out, circles are cut out and dumplings are formed. You can start them with cottage cheese, potatoes with mushrooms, sweet cherries. It's good to make vareniki with cabbage and carrots, onions and greens or minced meat. The dough is extra durable, after freezing the product is not torn during cooking.

Ingredients:

  • flour - 3 cups;
  • boiling water - 1.5 cups;
  • eggs - 1 piece;Sunflower oil
  • - 30 ml;
  • salt - 5 g.

Preparation:

  1. Half the flour, salt, sift on the table, make a groove, pour in the oil.
  2. Boil with boiling water, stir until homogeneous, cool for five minutes.
  3. Lightly beat eggs, pour into dough, mix.
  4. Sift the second half of the flour on the table, make a groove again, lay out the workpiece, knead it. Cover with a wet towel, allow to rest for an hour.
  5. Roll, cut out mugs, stuff, weld.
  6. Serve with sour cream or melted butter.

Brewed dough for chebureks

  • Cooking time: 1,5 hours.
  • Servings: 8 people.
  • Calorie content of the dish: 231 kcal.
  • Purpose: for snacks.
  • Cuisine: author's.
  • The complexity of cooking: medium.

How to make a custard batter for chebureks with vodka, teach below the recipe given with a photo. Thanks to him, chebureks turn out to be crispy and appetizing, because alcohol gives the dough the necessary consistency. The golden crust of the aromatic dish will not leave anyone indifferent, the chebureks serve as an independent delicacy or together with warm milk or hot tea.

Ingredients:

  • flour - 4 cups;
  • water - 1.5 cups;
  • eggs - 1 piece;
  • vegetable oil - 40 ml;
  • vodka - 20 ml;
  • salt - 5 g.

Preparation:

  1. Add salt to water, mix with oil, boil. Fill half a cup of flour, stir lumps, cool.
  2. Drive the egg, pour in the vodka, gradually mix the flour until the stickiness disappears.
  3. Set aside for an hour, crumble, roll out, cut out mugs, fill with mince, fry until crunch.

Brewed sour cream dough

  • Cooking time: half an hour.
  • Servings: 2 persons.
  • Calorie content of the dish: 333 kcal.
  • Purpose: for lunch.
  • Cuisine: author's.
  • The complexity of cooking: medium.

Brewed dough on sour cream is suitable for the formation of dumplings, dumplings or chebureks. It is easy to prepare, it is pleasant to work with it, because the mass is thinly rolled. You can use the dough and as a preparation for pizza, but in this case you have to roll out thicker. Sour cream gives the mass creaminess and tenderness, which makes the finished products fragrant.

Ingredients:

  • flour - glass;
  • sour cream - 30 ml;
  • butter - 20 g;
  • salt - a pinch;
  • boiling water - 75 ml.

Preparation:

  1. Mix the flour, sour cream, salt.
  2. Pour boiling water, mix both masses, knead the dough with a spoon, then with your hands.
  3. Set aside for five minutes, wrapping the package. Roll out, form dumplings or chebureks, cook.

Sand-brewed pastry - recipe

  • Cooking time: half an hour.
  • Servings: 6 people.
  • Caloric value of the dish: 283 kcal.
  • Purpose: for snacks.
  • Cuisine: author's.
  • The complexity of cooking: medium.

How to make a sand-cake dough, is told with details further. The resulting mass is ideal for baking pies or pies in the oven, they can be filled with sweet curd, jam or unsweetened stuffing, sauerkraut or red fish. Due to the increased quantity and mixture of oils, the consistency turns out to be more greasy, so that the products are distinguished by increased caloric content.

Ingredients:

  • flour - 2 cups;
  • margarine - 200 g;
  • water - 50 ml;
  • vegetable oil - 40 ml;
  • sugar - 40 g;
  • salt - 2 g.

Preparation:

  1. Mix the oil with margarine, pour in water, salt, sweeten. On a low heat, stir until melting and obtaining a homogeneous substance.
  2. Add flour, knead first with a spoon, then with hands, collect the dough in a lump.
  3. Roll out, form billets for pies, bake in the oven.

Brewed dough for pancakes on milk

  • Cooking time: half an hour.
  • Servings: 6 people.
  • Calorie content of the dish: 246 kcal.
  • Purpose: for breakfast.
  • Cuisine: Russian.
  • The complexity of cooking: medium.

How to make a pancake dough, will recite the recipe with a photo. On it delicious delicate pancakes, differing openwork consistence with a pattern from holes will turn out. You can send them to Shrovetide or on weekdays to please close people with a fragrant breakfast or snack. You can serve pancakes with sour cream or jam, but it's better to stuff them with ham or cheese.

Ingredients:

  • milk - 3 cups;
  • water-glass;
  • eggs - 3 pieces;
  • flour - 1.5 cups;
  • vegetable oil - 30 ml;
  • salt - pinch;
  • sugar - 10 g;Soda
  • - a pinch.

Preparation:

  1. Beat eggs with sugar, salt, milk.
  2. Pour the flour with boiling water, add oil, combine the masses, set aside for half an hour for infusion.
  3. Heat the frying pan, bake delicate pancakes.

Brewed yeast dough

  • Cooking time: 4 hours.
  • Servings: 2 persons.
  • Calorie content of the dish: 375 kcal.
  • Purpose: for dessert.
  • Cuisine: author's.
  • The complexity of cooking: medium.

Custard yeast dough for buns will help cook pastries in the oven or fried products in a frying pan. You can use it by different methods - to form buns, pies with fillings and without. Due to the use of yeast, the consistency is characterized by increased airiness and volume, so that fragrant products will turn out soft and will melt in the mouth.

Ingredients:

  • flour - 250 g;
  • sugar - 40 g;
  • salt - 5 g;
  • dry yeast - 5 g;
  • milk - 250 ml;
  • butter - 70 g;
  • eggs - 2 pcs.

Preparation:

  1. Mix milk, oil, salt, sugar. Boil until melted, pour in a portion of the flour.
  2. Mix quickly until a thick adhesive substance forms.
  3. Yeast pour a small amount of water, add flour, yolks, warm oil mixture.
  4. Knead, set aside for 1.5 hours. During this time the dough will start to rise, roll out, form buns or pies, donuts, fry or bake.

What can be prepared from the brewed test

The most varied are the products from the custard batter. Here is a short list of what can be done on the basis of mass:

  • pelmeni, vareniki;
  • chebureki;
  • pancakes;
  • bun;
  • pies and patties;
  • donuts;
  • eclairs, cakes, cakes;
  • profiteroles;
  • flat cakes, cheesecakes;
  • gingerbread, cookies;
  • dumplings, dumplings.

Video: Brewed pastry for dry yeast pies

How to cook a custard batter - recipes with a photo step by step