2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Boiled dough
Boiled dough is considered magical by chefs. This is because it is the lightest and airiest dough, from which buns, tolumbichki, eclairs, pretzels, etc. are made. It is extremely easy to prepare and is a favorite of many housewives. Does not require kneading and rolling.
When cooking the dough, the volume it gets when it goes through heat treatment is impressive. This is due to the high water content in it, which turns into steam during the heat treatment and the dough rises high. The main ingredients of cooked dough are flour, water, oil and eggs. In rare cases, yeast is added.
It is prepared by boiling the water together with the oil. Then add the sifted flour and stir vigorously on the fire with a wooden spoon until it becomes a homogeneous and smooth mixture.
When done, leave to cool. Add an egg and stir until the mixture is completely absorbed. Add a second, stir, add a third, and so on until the eggs are finished.
Steamed dough
Steamed dough is very easy to prepare and is very close to cooked. Unlike cooked, however, steam requires that the exact proportions of the products be observed in its preparation.
Necessary products: 1 tsp. flour, 1 tsp. water, 50 g butter, a pinch of salt, a pinch of sugar, 4 eggs
Method of preparation: Put the water, butter, sugar and salt in a small saucepan. Heat until it boils (another liquid, such as fresh milk, can be added, depending on what the dough will be used for).
Remove the pan from the heat. Add all the flour at once. Stir vigorously with a wooden spoon until the mixture is thick and smooth and begins to separate from the dish. Return the dough to the hob for another minute or two, stirring constantly.
When it starts getting a white crust on the bottom, it's done. Allow to cool to room temperature. Then the dough is transferred to a bowl and with a mixer, food processor or by hand add the eggs, one by one. It breaks all the time.
The dough should take the eggs one by one before adding the next. The resulting dough should be very soft and sticky. It should fall from the spoon calmly, but not flow. If it becomes very thick, add a little more egg.
It is used both for cakes, such as eclairs, French balls, and as a base for appetizers - stuffed with various salty fillings and pâtés.
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