Composition / ingredients
Step-by-step cooking
Step 1:
Dough.
Step 2:
Pour water into a saucepan, add chopped butter and bring the mixture to a boil.
Step 3:
Remove the saucepan from the heat, add flour, mix well. Return the saucepan to the fire and, stirring, cook for about 2 minutes. The dough should move well away from the walls.
Step 4:
Put the mass in a bowl and cool.
Step 5:
With constant whipping, add the eggs one at a time.
Step 6:
At the end, add baking powder and mix.
Step 7:
Put the dough in a baking dish lined with parchment and smooth it out. Put the baking sheet in a preheated to 230 °From the oven for 10 minutes. Then reduce the temperature to 200 ° C and bake for another 20 minutes. !!! In any case, do not open the oven door, otherwise the dough will fall off and everything will have to be redone again. Leave the finished dough in the cooling oven for half an hour so that it does not fall off.
Step 8:
Cut the dough lengthwise into two parts.
Step 9:
Cream.
Step 10:
Heat most of the milk in a saucepan.
Step 11:
Add flour, starch and yolk to the remaining milk.
Step 12:
Mix until smooth
Step 13:
Pour the starch mixture into the hot milk in a thin stream and mix well.
Step 14:
Return the cream to a slow fire and, with constant stirring, bring to a boil and thicken.
Step 15:
Remove the cream from the heat. Pour in the vanilla.
Step 16:
Cool the cream by covering it with cling film "in contact".
Step 17:
Beat the soft butter with a mixer until fluffy.
Step 18:
Gradually introduce the oil into the cream.
Step 19:
Put the lower part of the dough in a baking dish.
Step 20:
Put the custard on top, smooth it out.
Step 21:
Cover with a second layer of dough and press lightly. Cool the cake well, sprinkle with powdered sugar and cut into pieces.
Custard dough is quite capricious, although very fast in preparation.
The main thing is to observe the exact proportions of the ingredients and do not open the oven until a dense crust forms on the dough.
The dough swells up a lot when baking - that's how it should be. Properly baked dough inside should be hollow.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Starch - 320 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Vanillin - 288 kcal/100g
- Baking powder dough - 79 kcal/100g
- Egg yolks - 352 kcal/100g
