The author posted a question in Food, Cooking
how to make custard dough? and got a better answer
Response from Антон Владимирович[+++++]
Response from 0[+++++]
In a pot with water add margarine oil, salt and bring to a boil. Sifted flour is poured into the boiling mixture, mixing thoroughly with a wooden spatula until the flour lumps disappear. Warm the mixture for 1-2 minutes. The dough is cooled to 70 degrees and, stirring, gradually add the eggs.
In a pot with water add margarine oil, salt and bring to a boil. Sifted flour is poured into the boiling mixture, mixing thoroughly with a wooden spatula until the flour lumps disappear. Warm the mixture for 1-2 minutes. The dough is cooled to 70 degrees and, stirring, gradually add the eggs.
Response from 0[+++++]
1.5 t water on the fire, 150 g butter or margarine bring to a boil. Let cool a little 1.5 cups of flour, and then gradually beat 5 eggs. I have been using this recipe for many years.
1.5 t water on the fire, 150 g butter or margarine bring to a boil. Let cool a little 1.5 cups of flour, and then gradually beat 5 eggs. I have been using this recipe for many years.
Response from 0[+++++]
Custard dough 1 cup flour, 5~6 eggs, 80g butter or margarine, 1/2 cup water, 1/4 tsp salt In a small saucepan pour water, put butter and salt and bring to a boil. Add flour, stirring constantly with a wooden spoon, and cook for 1~2 minutes. Cool the resulting lump of dough and gradually introduce the eggs, after each thoroughly kneading. A properly made dough has a homogeneous structure and does not spread when shaped. If the dough is too thin, brew some more and add to the thin dough. If the dough is too thick, add another egg.
Custard dough 1 cup flour, 5~6 eggs, 80g butter or margarine, 1/2 cup water, 1/4 tsp salt In a small saucepan pour water, put butter and salt and bring to a boil. Add flour, stirring constantly with a wooden spoon, and cook for 1~2 minutes. Cool the resulting lump of dough and gradually introduce the eggs, after each thoroughly kneading. A properly made dough has a homogeneous structure and does not spread when shaped. If the dough is too thin, brew some more and add to the thin dough. If the dough is too thick, add another egg.