The peculiarity of the custard dough is that when baking, voids and cavities are created in it, ideal for filling with various fillings. Although the recipe for custard dough can be not only for baked dishes, but also for those that need to be boiled or fried - dumplings and pancakes. To get this, the flour is mixed with boiling or warm water and either steamed then for some time, or brought to the desired condition in a water bath. The flour is kind of boiled.
The Five Most commonly Used ingredients in Custard Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Flour | 325 | 12 | 1 | 67 |
| Eggs | 157 | 12.7 | 10.9 | 0.7 |
| Wheat flour | 325 | 12 | 1 | 67 |
| Butter | 734 | 0.5 | 82.5 | 0.8 |
| Sugar | 398 | 0 | 0 | 99.7 |
It is worth bearing in mind that the preparation of custard dough does not require the addition of sugar or salt - it is completely bland. By the way, one of the most delicious bakery products in Russia, Borodino bread, is made from such dough. The only products (if this is a classic custard dough recipe) are flour, water, margarine and eggs. In some cases, it is acceptable to add a little salt. But there are many ways of cooking, and they are all different.
Please note that unleavened dough does not interfere with enjoying the taste of the filling at all. Most often, it even helps to appreciate all its charm, without distracting attention from what is inside. It is enough to recall everyone's favorite eclairs and profiteroles. Plus, there are fewer calories without sugar in the dough, this is especially true for light vegetable snacks. For them, fresh vegetables, salads, pickles, chopped and mixed in different proportions are added to empty cakes. They make them small, for one bite, which turns them into a suitable snack for buffets.
The Five Fastest Custard Dough Recipes:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| the simplest custard dough for chebureks | 5 min | 262 | +74 |
| Custard dough for pancakes with milk | 10 min | 168 | +74 |
| Custard dough for manti without eggs in boiling water | 15 min | 224 | +70 |
| Custard dough for eclairs in butter | 15 min | 213 | +221 |
| French custard dough | 25 min | 195 | +21 |
So how to make custard dough? To do this, boil the water, dissolve margarine in it. Flour is introduced in portions and stirred in a water bath. The mass changes color to yellowish.If there is more butter than flour, the output is a light dough, the pastry on which has thin walls falling inside. If there is more flour, the walls will turn out to be thick and will keep their shape.
Find a recipe for custard dough that suits you step by step in this section and run to cook.