Pizza with margarine dough. Kefir pizza dough is tender and soft. The most delicious homemade dough without yeast and eggs
I wonder why this happens: you try one pizza and can’t tear yourself away, but when you eat a piece of another, it’s not at all as if there’s something missing in it. What really is the secret of delicious pizza? Do you think in the filling? You are wrong, it’s all about the test and only about it. To make the pizza truly tasty, you need to properly prepare the dough, which can be varied in its recipe, but it is this dough that will influence the final result of the dish you prepare.
The simplest version of the dough is without yeast. It is without their presence that the dough turns out thin and crispy. By the way, this is exactly the recipe that Italians use. Any housewife can prepare pizza dough without yeast at home without any problems. The main advantage of this pizza dough is that it bakes much faster than yeast dough, which means it will take you much less time to prepare the pizza than usual.
It can be simple unleavened, with sour cream, butter or with the addition of cottage cheese. Pizza dough with sour cream turns out tender and crumbly, and with the addition of cottage cheese it turns out soft and airy. You can also prepare pizza dough without yeast using kefir, beer or mineral water. Each type of pizza dough has its own individual taste. Arguing about which dough is better is just a waste of time. It is much easier to prepare each of the dough recipes we offer in turn and choose the one that suits your taste and liking.
Pizza dough with milk “For Italian pizza”
Ingredients:
2 stacks wheat flour,
2 eggs,
½ cup warm milk,
2 tbsp. vegetable oil,
1 tsp salt.
Preparation:
Mix flour and salt in a bowl. In a separate bowl, mix eggs, milk and vegetable oil until smooth. Gradually, in small portions, stirring constantly, pour the egg-milk mixture into the flour. The flour should completely absorb the liquid and you should end up with a homogeneous sticky mass. Start kneading this mass with your hands, periodically sprinkling it and your hands with flour. The dough will be soft, elastic and smooth. Roll it into a ball, wrap it in a damp towel and leave for 15 minutes. When the time is up, sprinkle the table with flour and roll out the dough as thin as possible.
Pizza dough with olive oil
Ingredients:
2 stacks sifted flour,
½ cup boiled, lukewarm water,
4 tbsp. olive oil,
1 tbsp. baking powder for dough,
1 tsp sea salt.
Preparation:
Add salt and baking powder to the sifted flour and mix. Then pour in water first, then olive oil. Knead the dough for 10 minutes until elastic. Roll the finished dough into a ball. Separate the amount of dough you need from it and stretch it on the table with your hands to the required size, and then transfer it to a baking sheet.
Fresh dough with mineral water
Ingredients:
3 stacks sifted flour,
1 stack mineral water,
1 tbsp. Sahara,
½ tsp. soda,
½ tsp. salt.
Preparation:
Combine all dry ingredients right on the kitchen counter: flour, salt, sugar and soda. Make a slide with a small hole in it and, while stirring, add water in portions. Knead elastic dough. Next, tear off a piece of the size you need from the finished dough and, after rolling it out on a floured surface, transfer it to a mold or onto a baking sheet and spread out the filling.
Pizza dough without yeast and eggs
Ingredients:
1.5 stack. flour,
½ cup low-fat kefir,
⅓ stack. olive or any other vegetable oil,
2 tbsp. Sahara,
1 tsp salt,
½ tsp. soda
Preparation:
Mix kefir with soda and leave for 10 minutes. Sift the flour. Add vegetable oil, salt, sugar to kefir and soda and mix. After this, begin, constantly kneading, gradually introducing flour into the dough. This must be done until the dough begins to stick well from your hands; it should be soft and elastic. After the dough is kneaded, cover it with cling film and place it in the refrigerator for 30 minutes.
Pizza dough without yeast using whey
Ingredients:
4 stacks flour,
1 stack whey,
3 tbsp. vegetable oil,
1 tsp salt,
½ tsp. soda
Preparation:
Pour the whey into a deep bowl, add 1 cup. flour, salt and soda and mix well until smooth. Then add vegetable oil and mix again. After this, add the rest of the flour in small portions, carefully mixing each new portion. Gradually you will get a well-stretched dough. Divide it into parts. Lubricating your hands with oil, stretch the piece of dough you need into a circle shape directly on a roasting pan or baking sheet, and put the remaining parts of the dough in the freezer until the next time.
Beer pizza dough
Ingredients:
1.5 stack. flour,
280 ml beer,
2 pinches of salt.
Preparation:
Mix flour and beer and salt the resulting dough. Cover it with a towel and leave for 30 minutes in a dry and warm place. Then knead it a little with your hands and leave it for 15 minutes again. The dough should not be very thick.
Pizza dough with sour cream
Ingredients:
flour - how much dough will take,
2 eggs,
3 tbsp. sour cream,
150 g margarine,
1 tsp Sahara,
½ tsp. soda,
salt - to taste.
Preparation:
In a separate container, beat eggs with salt and sugar, add sour cream and soda to them and mix. Add melted margarine to the egg mixture and mix everything thoroughly again. Then slowly add flour to the total mass and knead into an elastic dough. Cover it with a towel and leave for 10 minutes. Then roll out the dough so that it turns into a shortbread.
Pizza dough with baking powder
Ingredients:
300 g flour,
100 ml water,
4 tbsp. vegetable oil,
1 tsp baking powder for dough,
½ tsp. salt.
Preparation:
Sift the flour 2-3 times. After this, mix the flour with baking powder and salt, pour in vegetable oil and water, which is best added in small portions - 2-3 tbsp. Knead the dough until it stops sticking to your hands. Roll the finished dough into a ball, cover with a napkin and leave for 1.5 hours.
Dough with sour cream and mayonnaise
Ingredients:
2 stacks flour,
5 tbsp. sour cream,
5 tbsp. low-fat mayonnaise,
1 egg.
Preparation:
Mix egg, sour cream and mayonnaise in a mixer. Then gradually add flour and do not stop kneading. The dough should ultimately resemble thick sour cream. Carefully and evenly pour it into an even layer into a greased deep pan. After that, having distributed the filling, you can cook the pizza in a frying pan.
Yeast-free pizza dough with melted butter
Ingredients:
2 stacks flour,
½ cup ghee,
1 egg,
1 tsp Sahara,
1 tsp baking powder for dough.
Preparation:
Heat ghee, stir salt and sugar in it. Then add baking powder, separately beaten egg and mix well. After this, add the sifted flour in parts and knead until a fairly soft dough is obtained. Cover the finished dough with a linen napkin moistened with water for literally 10 minutes and leave for a while. Next, roll it out and sprinkle it with flour.
Pizza dough without yeast on yogurt
Ingredients:
8 tbsp. flour,
1 egg,
100 g softened margarine,
100 g natural yogurt,
½ tsp. soda
Preparation:
Dissolve baking soda in yogurt. Add egg, margarine and flour to the prepared mixture. Stir the resulting mass using a mixer. If the dough turns out too liquid, add more flour. Place the finished dough in the refrigerator for 30 minutes. Sift a little flour onto a board, place the dough on it and roll it in a little flour (this will prevent the dough from sticking to your hands while rolling it out). Shape the dough into the desired shape.
Pizza dough with mayonnaise and kefir without yeast
Ingredients:
2 stacks flour,
300 ml kefir,
2 tbsp. mayonnaise,
½ tsp. soda,
½ tsp. salt.
Preparation:
Beat the egg into the prepared container, add salt and soda to it, mix the resulting mixture well until smooth. Next, add kefir and mayonnaise. Slowly add the sifted flour. The finished dough should have a consistency similar to pancake batter - not too thick and not too runny. Once you have the dough at the desired consistency, place it in a baking pan so that it is smooth and without any lumps. Place the filling.
Kefir dough
Ingredients:
500 g flour,
1 egg,
100 ml kefir,
20 g vegetable oil,
1 tsp soda,
a pinch of salt.
Preparation:
Mix half the flour with salt. Beat the eggs into a thin foam and pour into the dough. Add 10 ml of vegetable oil there, add flour and knead the dough. Add remaining vegetable oil if necessary. If the dough turns out liquid, add a little more flour. Let the finished dough rest for 15-20 minutes before rolling out. To prevent the dough from sticking to your hands when rolling, grease them with vegetable oil.
Pizza dough without yeast with cognac and butter
Ingredients:
500 g flour,
150 ml kefir,
10 g butter,
2 tbsp. cognac,
1 tbsp. Sahara,
1 tsp soda,
½ tsp. salt.
Preparation:
Sift the flour into a large bowl, folding it into mounds. Make a small depression in it, put softened margarine, then add sugar, soda, salt and pour in cognac. Knead a homogeneous dough, shape it into a ball and leave it like that for 1 hour. Then knead and roll out again.
Dough “Like in a pizzeria”
Ingredients:
2 stacks flour,
2 eggs,
2 tbsp. vegetable oil (olive oil is possible),
⅓ tsp soda,
salt.
Preparation:
Break the eggs into a bowl, add salt and beat. In a separate container, mix sour cream and soda, add to beaten eggs and mix well. Then add flour and vegetable oil and knead the dough, it should look like thick sour cream. Let the finished dough rest for 20 minutes. After the time has passed, start forming the pizza, having previously greased your hands and baking sheet with vegetable oil.
Dough “Easy as Easy”
Ingredients:
4 tbsp. flour,
1 egg,
2 tbsp. mayonnaise,
¼ tsp. soda
Preparation:
Mix mayonnaise and egg until smooth. Add flour and soda to it and knead the dough. Form the resulting dough into a ball and roll it out into a flat cake 2 mm thick (it sticks a little to your hands, but you can still roll it out). Bake in the oven at 180ºC for 10 minutes. The pizza will be thin with a golden brown crust.
Curd dough for pizza
Ingredients:
1 stack flour,
125 g low-fat cottage cheese,
3 tbsp. olive oil,
1 egg,
1 tsp salt.
Preparation:
Add egg, salt, vegetable oil to the cottage cheese and mix well with a mixer. Sift flour onto the resulting mass and knead the dough until it becomes elastic. Then roll it out and place it on a baking sheet. Bake for 10 minutes, then add the prepared toppings and bake the pizza until done.
Puff pastry for pizza without yeast
Ingredients:
2 stacks flour,
¼ cup water,
200 g butter,
1 tsp Sahara,
a pinch of salt,
citric acid - to taste.
Preparation:
Put the butter into the flour and, mixing it with the flour, chop it into small pieces. Then add the remaining ingredients to this mixture and mix well. Roll out the finished dough, fold it several times and place it in the refrigerator to cool. After a while, take it out and start making pizza.
Chopped puff pastry for pizza
Ingredients:
2 stacks flour,
150 ml water,
300 g butter or margarine,
1 egg,
1 tsp lemon juice,
½ tsp. salt.
Preparation:
Sift the flour, add chilled butter, cut into small pieces, and chop finely with a knife. Make a well in the flour and butter, pour salted water into it, add the egg, lemon juice and quickly knead the dough. Roll the finished dough into a ball, cover with a napkin and put in a cool place. Before baking, roll out the dough 2-3 times and fold into 3-4 layers.
Pizza dough recipe from D. Oliver
Ingredients:
3 tbsp. flour,
3 tbsp. mayonnaise,
a pinch of salt with a drop of vinegar.
Preparation:
Combine all ingredients and knead the dough. It should have a consistency similar to pancake batter. Bake the resulting pizza base for 10 minutes, and then put the filling on it and cook for another 10 minutes.
Pizza dough with basil and black pepper
Ingredients:
2 stacks flour,
⅓ stack. vegetable oil,
⅔ stack. milk,
2 tsp baking powder,
a pinch of salt, basil and ground black pepper.
Preparation:
Mix all ingredients in a bowl with your hands until smooth (the dough should be elastic and slightly tight). Roll out the finished dough and prick it in several places with a fork. Use the toppings of your choice to make pizza.
Try, experiment, and you will certainly be able to not only appreciate pizza dough without yeast, but also prepare your own absolutely irresistible pizza.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Are there people in the world who don't like pizza? Unless only those who have not tried this delicious and nutritious food. Many people are looking for an alternative to restaurants and pizzerias, so yeast-free pizza dough is in great demand among chefs: it is done quickly, and there are plenty of recipes. Not only the favorite filling, but also the tasty base plays a role in making an impression on a person’s taste buds. Find out how many different options you can make for thin, yeast-free pizza dough.
Features of preparing pizza dough at home
How to make pizza dough without yeast, thanks to which the snack would truly taste amazing? Any housewife can prepare delicious pizza dough; the main thing is to know some nuances:
- The recipes of dishes are different, this significantly affects the taste and structure of the product as a result of cooking. With sour cream the base turns out to be tender, with butter it becomes denser, and with the addition of cottage cheese it becomes airy and soft.
- The snack is baked quickly on yeast-free layers, so it is important not to overdry it. Classic is a maximum of a quarter of an hour and a temperature of 180 degrees, it is better to use convection.
- You can use sour cream, margarine, butter, kefir, mayonnaise, mineral water and even beer for kneading. Therefore, it is worth trying more than one option to choose the most delicious one for yourself.
- The best type of flour for cooking is white, made from durum grains. Be sure to sift the flour.
- If you make the batch with milk rather than regular water, the consistency will be more delicate, and the resulting dish will be nutritious and fluffy.
- Airiness can be achieved using whey or adding cottage cheese. Whey can be used even if it has been stored in the freezer; this does not deteriorate its taste in the finished product.
- No dough likes stress or drafts in the room, especially choux pastry. Maintain a constantly warm room temperature, take only a good mood with you to the kitchen.
- To prevent the workpiece from sticking to the mold during baking, it is first greased with oil, then sprinkled with flour.
- For a golden, crispy crust, the finished product should only be placed in a preheated oven.
Step-by-step recipes for yeast-free pizza dough
Do you need to prepare for the arrival of guests? Making quick pizza dough is not at all difficult. The ingredients needed for cooking are available at home and can be easily mixed with a blender or by hand. The mixture is not clogged with excess flour and therefore the result is a liquid pizza dough, which is baked as quickly as possible in the oven or in a frying pan. Some types of preparations can be stored in the refrigerator, and for a longer period in the freezer.
How to make it with sour cream
Very tender, soft-structured pizza dough without yeast is made from sour cream. Spicy sourness and a pleasant aroma of baking will be provided. You will need:
- sour cream (preferably low-fat) – 75 g;
- large chicken eggs - 2 pcs.;
- flour (premium grade) – as much as needed until the mass becomes elastic;
- margarine (butter) – 140 g;
- sugar – 1 tsp;
- baking soda – 4 g;
- salt - a pinch.
Step-by-step preparation:
- First, you need to beat the eggs well, adding salt first and then sugar. A little later, when the mixture is already foaming, add sour cream, soda and mix thoroughly.
- Melt the margarine, pour into the prepared mixture, and mix again.
- Add flour little by little and knead the mixture so that it does not stick to your hands.
- Cover with a towel for 15 minutes (let the future cake rest) and after 10 minutes you can roll out the layer.
On kefir in 5 minutes
What kind of pizza dough is needed if guests are coming soon? Just something that doesn’t require a lot of fuss. For this kefir option you will need:
- sifted flour – 0.5 kg;
- chicken egg – 1 pc.;
- kefir – 0.5 faceted glass;
- vegetable oil – 1 tbsp. l.;
- baking soda – 7 g;
- salt - to taste.
Preparation of dough without yeast for pizza step by step:
- Mix 250 g of flour with salt.
- Beat the eggs a little until light foam appears, pour into the flour.
- Add half of the specified vegetable oil.
- Gradually add flour and knead the mixture. If necessary, add another half tablespoon of oil. If the consistency is very liquid, then add a little more flour to the mixture.
- Leave the finished mass to stand for about 15 minutes, roll out with a rolling pin greased with oil.
How to cook with mayonnaise and eggs
Cheap and cheerful - that’s exactly what this recipe is all about. You need few ingredients:
- flour – 120-150 g;
- egg – 1 pc.;
- mayonnaise – 60 ml;
- soda – 2 g.
Step by step process:
- Beat the egg and mayonnaise until smooth with a fork or whisk.
- Pour baking soda and flour into the mixture and knead the mixture. The mixture will stick to your hands a little, but you will be able to work with it.
- Roll into a ball, which can be immediately rolled out into a thin layer (2 mm).
- Bake in the oven for up to 10 minutes, temperature setting – 180 degrees.
How to start using mineral water
Delicious preparation requires a minimum of effort, and maximum pleasure from the culinary process. A real Italian appetizer with a crispy crust will give its tasters only pleasure. To prepare a masterpiece using mineral water you need:
- sifted flour - 3 cups;
- mineral water – 1 glass;
- sugar – 25 g;
- soda – 3 g;
- salt – 4 g.
The preparation is done like this:
- The entire cooking process takes place on the work surface. Combine the dry ingredients and place the mixture in a mound with a depression.
- Add liquid little by little into the hole and knead into an elastic ball.
- Pinch off pieces from the finished piece, roll it out and bake with the filling.
Thin Italian dough, like in a pizzeria
Every housewife strives for the ideality of the flatbread base. Thin preparation, like that of the best pizzaiolos in Italy, is also available without the use of yeast. The following components will be required:
- wheat flour (pre-sifted) – 2 cups;
- egg – 2 pcs.;
- milk (warm) – 100 ml;
- vegetable oil – 50 ml;
- salt – 1 tsp.
How to cook:
- Mix flour and salt in a large bowl.
- Whisk all liquid ingredients in an additional container: milk, butter and eggs.
- Pour the finished mixture into the flour in portions.
- Knead the sticky mass with your hands, adding a little flour. You should end up with a smooth, pliable mass. Roll into a ball, wrap in a damp cloth and leave for 10 minutes.
- Roll out the base very thin and bake along with the filling. Make sure that the dish does not dry out.
How to knead with margarine and whey in a bread machine
Do you have whey left over and don't know where to use it? Delight your family with a delicious snack on a thin base. A bread maker will protect you from long fuss, and you will have time for other things. This option is suitable not only for pizza, but also for pies, kulebyaki and other baked goods. To prepare, take:
- margarine – 100 g;
- whey – 400 g;
- flour - 3 cups;
- salt and sugar - to taste.
How to properly put all the ingredients into a bread machine:
- Place a spatula at the bottom of the baking bowl and connect the device.
- Melt margarine until liquid.
- Pour liquid margarine, whey, salt and a little sugar into the bread machine container.
- Sift the flour and add to the whole mixture.
- We set the “Dough” program and after a while we take it out and divide it into 4 balls.
- Place 4 parts in a bowl, cover and let rest for half an hour. Then we knead the finished mass, roll it out and prepare a delicious dish with your favorite fillings.
Video: how to make pizza dough without yeast
Even the best filling in the world can be spoiled by not very tasty dough. However, you can avoid this moment and prepare pizza dough without using yeast. There are many ingredients from which you can make a soft, elastic dough; choose the ones that are most accessible to you. Why should you try making a base without yeast? It's fast, tasty, inexpensive! Watch the videos below and find out how easy these delicious pizza recipes are.
Very simple and tasty recipe
The most delicious homemade dough without yeast and eggs
Yeast dough for pies
0.5 liters of milk, 1 pack of margarine, 1 kg of flour, 0.5 cups of sugar, 0.5 sticks of yeast, salt to taste.
Chop flour with margarine, yeast with sugar. Combine warm milk with yeast and bring to fermentation. Then pour the mixture into the flour. Knead the dough.
Sour cream and yeast dough for pies
½ cup sour cream, 2 eggs, 1 pack of margarine, 1 teaspoon of sugar, ½ pack of yeast.
Add sugar and yeast to the sour cream, stir and let it ferment.
Add flour gradually until thick. Divide the dough into two parts, one larger than the other, roll out the cakes. Place the larger crust down and place any hot filling on it. Cover with a smaller cake layer and seal the edges. Place the baking sheet with the cake in a warm place for 1 hour to proof. When the cake has risen, make several punctures in the top crust, brush it with egg and place in a preheated oven. Bake until done at t – 2200.
Instant yeast dough
50 g of yeast, 3-5 teaspoons of sugar, 200 g of margarine, 0.5 cups of cold milk, 3.5 cups of flour.
Grind the yeast with sugar. Melt margarine over low heat, add milk and cool to room temperature. Sift the flour. Pour the dissolved yeast into the margarine and milk mixture and pour it all over the flour. Knead the dough. Knead the dough until it begins to pull away from your hands.
Yeast dough for all occasions
1 kg flour, 0.5 l milk, 200 g margarine, 5 tbsp. l. sand, 2 tsp. salt, 2-3 tbsp. l. rast. butter, packet of dry yeast (French)
Sift the flour and mix with dry yeast. Add all other ingredients and knead well. Let the dough rise, maybe twice. Then do what you want, any filling and shape.
Dough for Drowned Pies
1 tbsp. warm milk, 50 grams of yeast, 1 tbsp. spoon of granulated sugar, 1 tbsp. spoon of sunflower oil, 1 teaspoon of salt, 2 eggs, 4 tbsp. flour, 150 g butter
Knead the dough, add 150 grams of soft butter. Knead by hand!!! Then place in a pan of cold water until it floats (about 25-40 minutes). The dough is ready.
Pizza dough
1/2 pack of margarine, 25 g of yeast, 1/2 tbsp. milk, 3-4 tbsp. sugar, 1.5 tbsp. flour, salt.
Sprinkle yeast with sugar and dilute in warm milk. Grate the margarine, add salt and flour, and grind into a homogeneous mass. Add suitable yeast. Mix everything thoroughly and you can bake. There is enough dough for 1 not very large baking sheet.
Instant puff pastry recipes
Products made from instant puff pastry are less crumbly and tender than when preparing regular puff pastry.
1) Compound
butter or margarine (can be vegetable) - 200 g,
flour - 2 cups,
water - 1/2-2/3 cup,
sugar - 1 teaspoon,
salt - 1/4 teaspoon
Preparation
Sift flour onto a work surface and place margarine or butter cut into pieces.
Chop the flour and butter with a knife.
Add sugar and salt to cold water and stir until completely dissolved.
Pour cold water into the chopped flour and butter and quickly knead the dough.
Cover the dough with a damp cloth or towel and leave in a cool place for 2-3 hours (can be left in the refrigerator overnight).
Take the dough out of the refrigerator and roll it out 2 times, each time folding the dough into 3-4 layers.
2) Compound: 2 cups of wheat flour, 150 g of butter, 0.5 cup of water, 1 egg yolk, 1 teaspoon of vinegar or citric acid solution, salt on the tip of a knife.
Preparation: Mix the oil with 3 tbsp. spoons of flour, form a flat rectangle, cool. Add water to the sifted flour, add salt, egg yolk, citric acid or vodka. Knead the dough and cool. Roll out the dough into an oblong layer, put the prepared butter in the middle, fold the layer in half and carefully roll out so that the butter does not break through the dough layer. Fold the rolled out layer in thirds in one direction and in thirds in the other, place in a cool place for 30 minutes. Roll out the chilled dough into oblong rectangles, fold as before, and place again in a cold place. Use the prepared dough for cake layers, pastries, and small cookies.
3) Compound:
Wheat flour - 2 cups.
Butter (or margarine) - 200 g
Water (boiled, room temperature) - 1/2 cup.
Lemon - 1 piece
Salt - 1/4 tsp.
Preparation:
Sift the flour onto a flat board.
Place slightly softened butter on top and quickly chop the butter and flour with a knife to form large crumbs.
Collect them in the form of a slide, make a depression in it, put salt.
Pour in water with lemon juice and quickly knead the dough.
Roll it into a ball, wrap it in a towel and put it in the refrigerator for 1 hour (but not in the freezer!).
Place cling film on a cutting board, place the dough and roll it out into a sheet 0.5 cm thick.
This dough can be used to make puff pastries, pies and pastries.
Choux pastry recipes
1) Compound: 1 glass of flour, 100 g of butter or margarine, 1 glass of water, 4 eggs, salt on the tip of a knife.
Preparation: Boil water, add fat, salt and add all the sifted flour at once. Heat the mixture over low heat, stirring quickly. When the dough comes together and separates from the edges of the pan, stop heating. Remove the pan from the heat and cool the mixture slightly. Beat the eggs and gradually (in parts) pour into the dough with a spoon, stirring it constantly to form a homogeneous mass. You can bake cookies and cakes from this dough:
a) place lumps of dough on a greased baking sheet with a wet spoon (away from each other, as the dough will rise very much and increase in volume)
b) place the dough in a bag of parchment paper or in a pastry syringe and squeeze out round or oblong lumps.
Choux pastry products are baked in a hot oven. It is not recommended to open the oven for the first 5 - 7 minutes; The influx of cold air can affect the products - they can settle. The finished cookies are light, empty with a dry center. When making cakes, you can use some kind of cream as a filling. The top of the round cake is cut off with a sharp knife, the cream is placed in the recess, the “cap” is put on again, and sprinkled with powdered sugar. In other shaped cakes, you can make a hole and squeeze the cream into it.
2) Ingredients: 1 cup flour, 5-6 eggs, 80 g butter or margarine, 0.5 cup water, 1/4 teaspoon salt
3) 1 cup flour, 4 eggs, 70 g butter or margarine, 1 cup water, 1/3 teaspoon salt.
Preparation: Pour water into a small saucepan, add butter or margarine, salt and bring to a boil. Reduce heat, add sifted flour, stirring vigorously with a wooden spoon or spatula, cook for 1-2 minutes. At the same time, the dough will begin to move away from the walls of the pan and form a dough lump. Cool the brewed dough to 30-40° (so that the eggs do not curl) and, stirring thoroughly, gradually introduce the eggs. After each egg, knead the dough thoroughly. The finished dough should be homogeneous, shiny and thick enough so that it does not spread on the baking sheet. Products made from liquid dough are blurry and “shrink.” To correct it, you cannot add flour to it, but you need to brew a portion of the thick dough again and add it to the liquid one.
Tricks for baking with choux pastry
It is good to bake custard products in a humidified oven; to do this, you can simply moisten the baking paper.
Place 100 g of butter and a pinch of salt in a saucepan (use thin-walled dishes) (if the butter is salted, no salt is needed), pour in 250 ml of water.
Place over medium heat and bring to a boil. The butter should be completely melted by this point.
Add 200g flour.
Stir thoroughly and keep on fire until all the flour is boiled and forms a homogeneous lump.
Remove from heat.
Pour ice water into a large bowl, place a smaller one in it and transfer the dough into it. Stir the dough occasionally and it will cool down in 5 minutes.
Meanwhile, beat 4 eggs in a bowl. If the dough can be touched and is not very hot, add eggs a little at a time (a spoon at a time).
The dough will be lumpy at first.
And then it mixes evenly, then you can add the next portion.
The dough should be the right consistency. If you shake the paddle with the dough, it will fall in one piece into the bowl. You may not need all the eggs, but this is unlikely in winter as the flour is very dry.
Transfer the dough into a bag or cornet and pipe into circles or sticks. You can use two teaspoons without any cornet.
It is best to peel off excess dough or smooth the workpiece with wet hands. For circles (shu), you need to hold the cornet vertically. For eclairs, press out sticks, cutting off the dough with a wet finger.
Sprinkle the baking sheet with water and place in the oven at 200C for half an hour. Once taken out, pierce the side with a knife to release hot steam.
If you baked the cakes in the evening, wait until they have cooled and put them in a bag until the morning, otherwise they will dry out.
