Bread from choux yeast dough (bread maker)

Category: Yeast bread
Bread from choux yeast dough (bread maker)

Ingredients

Flour 450 g
Salt 1.5 tsp
Sugar 1 tsp
Boiling water only 400 ml
Rust oil 1 tbsp. the spoon
Yeast 2 tsp
Flour improver 0.5 tsp
Egg (optional) 1 PC.

Cooking method

  • First, I put flour, salt, and rust into the HP. oil, poured boiling water - 320 ml. I put the dumplings on for 20 minutes. She left the lid open.
  • In the process of mixing, I added another 80 ml. boiling water.
  • Then, with the lid open, she allowed it to cool, then put 2 teaspoons of yeast in a corner, put flour improver on the dough and broke 1 egg, closed the lid, set it on the "pizza" mode - 45 minutes.
  • After the end signal, I left it in HP for another 20 minutes.
  • Then I made peremyachi from a part of the dough, and put the rest of the dough into HP, the "Basic" mode - the "Fast" program, the size is medium, the crust is dark. She took out the shovel.
  • This is the dough that turned out at the end of the "Pizza" mode.
  • Bread from choux yeast dough (bread maker)
  • Bread from choux yeast dough (bread maker)

Note

The idea and foundations of the dough are from Baba Martha and Uncle Sam.
The result is bread - the taste is normal, maybe a more stringy dough consistency.

Uncle Sam
for the idea of ​​making 2 dishes from one batch!

I disagree about the usual taste of custard bread. It has a more rich taste (even without an egg), the taste of semolina is small.
But the most magical thing is the crust! She is superb in color and taste!
MariV
Only today, on the second day, I appreciated the taste of custard bread.
I have tried a lot of all kinds of bread - but this one cannot be compared with any.
On the second day, it tastes even better!
Crochet
Quote: MariV

1 egg (optional)
MariV
I understand correctly, if you do not add an egg, you need to increase the amount of liquid? Have you tried making pies from this dough?
rinishek
I also wanted to try - but without the egg.
MariVIs this based on a French custard?
I found it from Uncle Sam, but I didn’t find a single recipe from Baba Marta through a search engine - where to find motives? - or is it a completely different song?
and where is the semolina? what kind of semolina are you talking about? and what kind of improver?
MariV
Quote: Krosh

MariV
I understand correctly, if you do not add an egg, you need to increase the amount of liquid? Have you tried making pies from this dough?
How did I not try - and peremyachi? Or are we talking about baked pies?
MariV
Quote: rinishek

I also wanted to try - but without the egg.
MariVIs this based on a French custard?
I found it from Uncle Sam, but I didn’t find a single recipe from Baba Marta through a search engine - where to find motives? - or is it a completely different song?
and where is the semolina? what kind of semolina are you talking about? and what kind of improver?
CHEBUREKI FROM BABA MARTA

About semolina - it tastes like semolina porridge. Uncle Sam felt so ...
Vinokurova
Quote: MariV
Then I made peremyachi from a part of the dough, and put the rest of the dough into HP, the "Basic" mode - the "Fast" program, the size is medium, the crust is dark.
Ol, and if I don’t make a big loaf, should I put it? (as an option to reduce the amount of food?) after your sunny day, I'm just afraid that it will jump out ... and it's a pity - I didn't see the roof (((
oh, Olya .. about these pasties:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3263.0
MariV
Alena - about belyashi-peremyachi - do it a little, what if you don't like it?
Vinokurova
Quote: MariV
about belyashi-peremyachi
and what, is the peremach whitewash ?. well, my whites are respected ...
MariV
Yes, that's right - peremyachi - they write and pronounce in every way. And belyash is balish, belish is a completely different dish. Why did our catering service call it so peremyachi - HZ!https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7948.0
"Peremyach (Bashk. Bәrәmes, from Tat. Pәrәmәch, pәrәmәç) - in Bashkir and Tatar cuisine, a pie fried in butter made of unleavened or yeast dough with filling, round, with a hole on one side. Along with the word peremyach, the word belyash is also used. A similar word (balish) in Bashkir and Tatar cuisine is a large baked pie made from unleavened dough with a variety of fillings, more often from meat, cut into pieces. "
Nastasya78
Tell me, what if there are no programs, dumplings, and pizza?




Well, I can replace the dumplings with the program, mixing with a change in time. Set 20 minutes. And what does the pizza program include? What are the stages? What else to replace?




And what is the fast program on the main mode? I thought they were two different programs :-(
Nastasya78
Admin !!! Help! Can't wait for a response from the author ... What does pizza mode include? What can you replace in Redmond?




Is it just kneading or proofing?




What are the stages there?
Admin
First, I put flour, salt, and rust into the HP. oil, poured boiling water - 320 ml. I set the "dumplings" mode for 20 minutes. She left the lid open.
In the process of mixing, I added another 80 ml. boiling water.
Then, with the lid open, she allowed it to cool, then put 2 teaspoons of yeast in the corner, put flour improver on the dough and broke 1 egg, closed the lid, put it on the "pizza" mode - 45 minutes.
After the end signal, I left it in HP for another 20 minutes.
Then I made peremyachi out of a part of the dough, and put the rest of the dough into HP, the "Basic" mode - the "Fast" program, the size is medium, the crust is dark. She took out the shovel.


The "dumplings" mode can be replaced with a regular batch, on any program.

The "pizza" mode includes kneading-pause-kneading-raising the dough - a total of 45-50 minutes. That is, in this mode there is already ONE LIFT-DISTANCE of the test.

The "fast" mode includes kneading-raising-baking, in time from about 1.30 and more - it depends on the model of the oven. Since one proofing of the dough has already passed on the pizza setting, therefore the fast bread setting is used.

======================

I do not go on all topics in a row, so yelling me this way is not always effective.
Nastasya78
Admin, why such difficulties? Why knead this dough for so long? Can't you just put it on the "Yeast dough" program, if necessary, manually increase the flow and bake on the "Biscuit" mode? Or why is the usual classic mode bad for this test?




Well answer, please. What for?
Nastasya78
So ... can the pizza mode and the quick mode be replaced with the yeast dough program? It is one thirty in time. Thirty minutes is kneading with a pause between kneading and an hour is allotted for proofing with several kneading. And then I'll just put the pastries on the biscuit mode. This will avoid another kneading after the first rise, proofing like the author of the recipe ...




If there is not enough time for proofing, I will simply increase it in manual mode before baking.




And yet, should the bun be a classic wheat bun? It's strange that according to the recipe the egg is indicated at will ... If you don't put it, increase the water? These questions would not have arisen if the author had indicated what the bun should be ...




By the way, sugar was forgotten in the technology of description. Or is he also optional?
Nastasya78
Well, for a long time I walked around this bread in circles. I made up my mind today. Baked ...
I can't say that everything went smoothly. Several times I tried to throw out the dough piece. Why? Because with the indicated amount of liquid (I also added an egg for complete happiness) a mess - a swamp in a bucket formed. I had to add a lot of torment ... After the fifth tablespoon I realized that I would never see the kolobok and already decided to throw everything into the trash can ... But, damn it, I felt sorry for the food to tears ... I thought that at least some kind of gingerbread will, maybe at least something will work out ...
Then another attack ... I'm talking about a trash can ... Is it possible to consider custard bread with so much flour added? But still the bulk of the flour was brewed ...
In short, after kneading, I also had to soak the bucket - to wash it off the dough. Otherwise, it would not have been possible to shake the gingerbread out of the bucket with a shovel ... But the Russian people just do not give up! She nevertheless cleaned the bucket, wiped it dry with a towel, oiled the walls and the spatula, and plopped the sticky monster to the very bottom, and forgot about it, not expecting anything good. And when the stove squeaked after the end of the "Yeast Dough" program, I wondered what I saw for a long time.The dough has grown! Almost to the brim of the bucket. I added another 20 minutes for proofing, a loaf of bread pulled up to the edge of the bucket and sent everything for baking. And she herself went to pack the kids. After 40 minutes I return to the kitchen with full confidence that the roof has collapsed ... But no, the bread survived ... That's what happened ...




Bread from choux yeast dough (bread maker)




Bread from choux yeast dough (bread maker)




Delicious bread came out. So elastic that you can squeeze a piece in your fist, and then it will straighten again ...




There is no Pizza and Pelmeni program in Redmond 1910. So it got out like this:
Program "Mix with time change" - 20 minutes
Yeast dough program - 1 hour 30 minutes. At the same time, I increased the pause time between the first and second batch. In our oven, this pause is only 10 minutes. In manual mode, I increased it by another 30 minutes. That is, in total, the whole process took not 1 hour 30 minutes, but exactly 2 hours.
Then - additional proofing in manual mode - 20 minutes. The bread rose almost to the rim of the bucket.
And baking on the Biscuit program for 1 hour 10 minutes. I wanted a crisp crust. And I was afraid that it would not be baked. There was no classic wheat ball!
Somehow like this...





Everything was baked perfectly ... But I still have a lot of questions about this bread ...
If anyone hears, maybe someone will respond ??? Will it help cover up the "white spots"? The author does not get in touch ...
1. Why do we need such complex dances with tambourines? Why can't this bread be baked on the main program?
2. If we add an egg, reduce the liquid accordingly by 50 ml? Or do we start with more flour? Then how much more? If the egg contains about 50 ml. liquid?
3. The most important question: what consistency should the dough be? Still, I still have the feeling that I did something wrong ... SHOULD THERE BE OR NOT?
4. If you add flour to the bun, can such bread be called custard?
5. What is the flour improver for in this case? It comes with a prescription. I didn't have it. I baked without him ...




I hope that I am not in a deserted desert and someone will respond !!! :-))




I didn't have a kolobok ... There was a somewhat rounded substance sticking to everything, which crawled onto the walls of the bucket, and even with a mess below ... I look at the photo of the author of the recipe and see that the holes are larger ... Maybe not was it worth adding flour at all?




This bread shouldn't have turned out ... Probably there is a hidden option "Protection from the fool" in the bread maker.





turn out

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers