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"shu" cakes
1 serving
Pour water into a saucepan, bring it to a boil, add sugar, salt, butter and mix well. Then pour in the sifted flour, knead the dough with a spoon and boil it for 5 minutes. After that, cool the dough to 70 ° C and, thoroughly stirring, gradually introduce raw yolks and eggs. Put the finished dough in a pastry bag with a round nozzle and deposit round buns on a baking sheet, slightly greased with oil. Put the tray in the hot oven and bake the cakes at a temperature of 220-230 ° C. Cool the finished products, cut in half horizontally (you can cut only the tops) and fill the middle with cream or sour cream, beaten into a lush foam with powdered sugar.
Pour water into a saucepan, bring it to a boil, add sugar, salt, butter and mix well. Then pour in the sifted flour, knead the dough with a spoon and boil it for 5 minutes. After that, cool the dough to 70 ° C and, thoroughly stirring, gradually introduce raw yolks and eggs. Put the finished dough in a pastry bag with a round nozzle and deposit round buns on a baking sheet, slightly greased with oil. Put the tray in the hot oven and bake the cakes at a temperature of 220-230 ° C. Cool the finished products, cut in half horizontally (you can cut only the tops) and fill the middle with cream or sour cream, beaten into a lush foam with powdered sugar.
butter - 120 g, salt - 0.33 tsp, yolk - 8 pcs., sugar - 1 tsp, cream - 0.33 cups, or sour cream - 0.33 cups, sugar powder - 1 tbsp. spoon, flour - 1.5 cups, eggs - 2 pcs., water - 1 cup
