Custard dough-ii

Dough preparation consists of flour brewing and its connection with eggs. Water is poured into the pan, oil, salt are added and brought to a boil. Then gradually, stirring continuously with a spatula, pour flour. Continuing to stir, warm the mass over low heat for 5-7 minutes. The mass should be homogeneous, without lumps. The mass is cooled to about 65-70 ° C. Then eggs are gradually added one at a time, each time stirring the dough until homogeneous. The dough should be medium viscosity and slowly drain from the blade in the form of a triangle. If the dough is liquid, then during baking it will settle and the products will turn out without lifting. From very thick dough, products with poor lift and cracks on the surface are obtained. The finished dough is placed in a confectionery bag with a round or toothed tube (when using a toothed tube on the surface of the products during baking, there will be no breaks). "Deposit" products of different shapes on a sheet (baking sheet) slightly lubricated with fat or covered with lubricated baking paper. If the sheets are not lubricated at all, then the products will stick to them, and if they are lubricated strongly, they will spread out during baking. The cooked semi-finished product is baked at a temperature of 180-210 ° C for about 30-35 minutes, first about 15 minutes at a temperature of 200-210 ° C, and then at 180-190 ° C. If you bake a semi-finished product at a higher temperature, then the products will turn out with breaks on the surface, at a low temperature - with a poor rise. The finished semi-finished product should be dark yellow, have a large volume; small cracks on the surface are allowed. Inside the product, a void (cavity) is formed, which is then filled with cream or any other filling.