"Choux rolls" (lean) (recipe E. Molokhovets, 1901)

Category: Bakery products
Kitchen: Russian
Choux rolls (lean) (recipe E. Molokhovets, 1901)

Ingredients

Dough:
Wheat flour 300 g
Dry yeast (Saf-moment) 6 g
Warm water 200 g
Dough:
Opara all
Salt 1 \ 2h. l.
Sugar 150 g
Boiling water 150 g
Vegetable oil 20 g
Wheat flour 300 g

Cooking method

  • For dough, mix flour with yeast and warm water until flour is completely moistened. Cover and leave for 60 minutes.
  • Then add salt, sugar to the dough, mix.
  • Pour in boiling water, beat until smooth.
  • Add butter and remaining flour.
  • Knead until smooth in a food processor at high speed for 7 minutes. I kneaded in Thermomix, Spikelet mode.
  • Next, grease your hands and table with oil. Lay out the dough, fold in an envelope, grease with oil on all sides, put in a container, close the lid and leave for 60 minutes.
  • Next, knead the dough, divide into the required number of parts. I divided into 16 pieces of 64 g.
  • Form a bun from each part. Place on a baking sheet lined with paper. Leave on for 30 minutes.
  • Brush with strong brewed sweet tea before baking.
  • Next, put the baking sheet in a cold oven. Turn on 200C convection and bake until tender. The exact time depends on your oven. I have 40 minutes. At the end of baking, 10 minutes before the end, the convection temperature can be reduced to 180C.
  • Choux rolls (lean) (recipe E. Molokhovets, 1901)
  • Choux rolls (lean) (recipe E. Molokhovets, 1901)
  • The rolls turned out to be very fragrant and rich, despite the practically absence of oil in the composition. The husband, not knowing all the intricacies of cooking, said that the rolls are uncommon !!

Note

Recipe from the book E. Molokhovets "A gift to young housewives or a means to reduce costs in the household", 1901, with my changes.

2792) Custard.

Take 1 ½ lb. flour, 1 ½ cups. water and 3 spools of dry yeast, dissolve, let rise. When the dough rises, beat it well, add half a spoonful of salt and a spoonful of sugar, brew 1 ¼ tbsp. boiling water, beat out the dough well, you can put 1-2 tablespoons of some kind of butter, add the rest of the flour, knead, etc., as stated in No. 2789. Flour is only 3 pounds.

Kras-Vlas
Ksyusha, buns are good! Ruddy, full of holes, lovely sight!
Omela
Olya, thanks! : rose: Yes, surprisingly soft!
Irina Dolars
Oh! Rolls! Put out their rosy cheeks
Mistletoe, good buns!
Omela
Irina, Thank you!
Albina
Ksyusha, how can you safely walk next to such an appetizing beauty? Especially LASTING
Crochet
KsyuLooking at the result, it turns out that despite the boiling water, the kapets will not come to the yeast?

And what, I think I'll try !!!

You talk so bitterly ...
K. Marina
Today is a chrysanthemum. Well, in the coming days, rolls! It's not Fast, but a holiday.
auntyirisha
And Lent is a holiday ... for the Soul Beauty buns
Mikhaska
Omela! Wonderful buns! Everything rushed between different lean recipes. And, perhaps, I will take yours into service. I liked it very much! Bookmarked it. Thank you!
toffee
Omela, I do not want to be boring, but still why "custard"?
MariV
I am not Ksyusha, but I’ll put my five kopecks in, because the flour mixture is brewed with boiling water! And in the 19th century and early twentieth century there was such a spelling, yes!

Should I go and stir up some bun dough too?
Crochet
Quote: iris. ka
why "custard"

I paid attention too, but didn't dig said nothing ...

Quote: MariV

in the 19th century and early 20th century, this was the spelling

So I thought ...
MariV
Grand Sovereign title of Tsar Peter I

“By God's grace we, the most luminous and
most sovereign great sovereign and great
Prince Peter Alekseevich of all Velikia and Malia and
Belya
Russian autocrat:
Moskovsky, Kievsky, Vladimersk, Novgorodsky,
Tsar of Kazan, Tsar of Astrakhan and Tsar
Siberian, Sovereign of Pskov, Grand Duke
Smolensky, Tversky, Yugorsky, Permsky, Vyamallcue,
Bulgarian and others, sovereign and grand duke
Newatowns of Nizovskie lands, Chernigov,
Ryazan, Rostov, Yaroslavl, Belozersky,
Udorsky, Obdorsky, Kondiysky and sunher northern
the sovereign country, and the sovereign of Iverskand I landwhether,
Kartalin and Georgian kings, and Kabardian
land, Cherkassk and Mountain princes and many other
states and lands of the Eastern and Western and
Northern Fathers and Dedich and heir and
sovereign and owner ".


Ksyusha, do not get angry - then you will jam my flood!
MariV
Well, I put it, and immediately the question - in a dough - 300 g of flour; then, after manipulating salt, sugar and boiling water - more flour - 300 g? Total flour - 600 g? The second part of flour, if there is one, when to pour it? Before boiling water or after?
Yeah, I read the original ...
GruSha
great buns, Oksana
Omela
Girls, thank you very much for your attention to the recipe! I left the name as in the original. And about the spelling Olya explained everything. I added flour to the recipe.

Quote: Krosh
kapets yeast still will not come?
Yes, Kroshik, there were such thoughts. After kneading the dough, I checked it every 15 minutes - it doesn't grow! Plus to this, it was necessary to urgently leave the house. and the rolls were proving, it could have been more time to hold, but did not have time at all. But in the end, everything worked out!
Crochet
Quote: Omela
could have held more time

Wo, thanks for the clarification, Ksyu ...

I'll get ready to bake, I'll try to give a longer proofing ...
MariV
Choux rolls (lean) (recipe E. Molokhovets, 1901)

The dough is in a bread maker; baking with a loaf - in a slow cooker. The top was brought to mind within 5 minutes at T170, convection, in a tabletop oven. Great dough!
Omela
Ol, this is crumb !!! Excellent result!
MariV
In general, I love choux pastry very much, rye - only with tea leaves, pasties, pancakes - too.
Omela
I also make custard pancakes.
MariV
K. Marina
Today they ate the last one, and baked it on Sunday.Choux rolls (lean) (recipe E. Molokhovets, 1901) Choux rolls (lean) (recipe E. Molokhovets, 1901)delicious! But I like chresantema more.
Omela
Marina, a beautiful crumb turned out! Air!
volodja
: snegurka3: the buns are excellent and there is little trouble with them. set for 40 minutes. as prescribed. and they are burnt. sorry. but is it possible to fix the burnt crust. if anyone knows, tell me javascript: replaceText ('', document.forms.postmodif y.message);
Crochet
After the baked goods have cooled down, go over the burnt places with a fine grater) ...
Omela
Volodya, it's a pity that the buns are burnt. But you should have focused on your oven:

Quote: Omela
The exact time depends on your oven.
volodja
thanks for the advice. I will bake a new batch and stay on the stove.
Omela
Volodya, good luck!
toffee
And here are my buns.
Choux rolls (lean) (recipe E. Molokhovets, 1901)
I forgot about them and, oops, got a little tanned. Replaced dry yeast with fresh one. And there was no need to bake all the buns into one baking sheet. They stuck together, but of course it did not affect the taste. Very, very tasty. Thanks for the recipe.
Omela
Quote: iris. ka
there was no need to bake all the buns into one baking sheet.
IrinaAnd I, on the contrary, deliberately cram it onto one baking sheet so that they stick together, they turn out so softer. I am glad that the recipe "stuck".
gawala
I liked the recipe very much ... Thank you!
I bake from flour-grains ...
Choux rolls (lean) (recipe E. Molokhovets, 1901)
And on the basis of this recipe, I made a cake .. I brewed with 33% cream, added one egg, and, like in the recipe, vegetable oil. It turned out amazingly tasty ...
Omela
Galina, you have a very beautiful loaf! And most importantly - everything is according to the recipe!
kargeorge
It's amazing how yeast doesn't burn!
Omela
kargeorge, unbelievable, but it is a fact!

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