Custard triangles Samboussa maker by Princess

Custard triangles Samboussa maker by Princess

Category: Bakery products

Ingredients
Liquid (milk + water)	125 + 125 = 250 ml
Butter	100 g
Salt	pinch
Flour	130-140
Eggs	3-4 pcs (depending on grade and size)

Cooking method

• Finally, I got my hands on making choux pastry in a samssushnitsa.
• I do it not so often, but it has become more often with the samushnitsa.
• We make the usual choux pastry. You can do it only with milk, you can do it with water, I mix these two liquids.
• Pour liquid into a saucepan, add oil, salt and bring everything to a boil.
• Pour in all the flour at once, mix thoroughly until a homogeneous mass is formed, and a thin film should appear on the bottom of the saucepan. I unplug the saucepan and let the dough cool slightly.
• I start adding eggs one at a time and kneading until the dough is shiny and more uniform.
• It's very simple and pretty fast.
• Then, gently spoon dipped in water, lay out the dough into the cells. These triangles are baked in about 10 minutes.

The dish is designed for

24 pieces

Time for preparing:

10 minutes baking

Note

Enjoy your aggregate expectations and good luck. Take care of yourself and your loved ones.

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[Tanyulya]

Tanyulya, how lovely! And I can imagine how delicious it is!
When this unit appears, I will definitely buy it!
Py. Sy Tanyusha, and by the way, I'm your fan on YouTube, I especially like videos about different kitchen devices, I'm in love with your rack.
And where did your airfryer go from the corner of the kitchen, is there a coffee machine now ?!

[Tanyush]

Tanyush, well, what good zavarnushki turned out. Decent apparatus !!! And in what casserole did you make the dough? So cool

[Tanyusha]

Tanyusha!!! What wonderful tea-leaves !!!
The pictures are such that you want to run straight to the kitchen and cook them !!!
Very beautiful turned out !!!!!
Thanks for the detailed video!

Wonderful tea-leaves Tanyush! And you are wonderful, young, slender, beauty vopchem!
The device is also wonderful, but I don’t need it, it’s necessary, it’s necessary ...

[Tanyulya]

Tanyulya, good as always.
And I also liked the beast (was it?). Old already, huh? Calm like that.

[Olga VB]

Olga VB, Olga, Thank you
Redenka is young with us, according to our calculations, he is 4 years old.
vernisag, Irinka, Thank you
And aagregatic is good, infection
Seven-year plan, Svetlanka, thank you very much.
notka_notka, Natasha, Thank you! KasrUlka from Tay, I like it very much.
One of these days we will fly there again, I hope I will bring something else interesting.
Lenusya, thank you With me on you AG lives in the country now. I have two AFochki working at home and Kuzinka.

Raredenka is young with us, according to our calculations, he is 4 years old.

And so calm, sedate!
As if already wise. Here is the character, it means such a balanced.

[Tanyulya]

Tanyulya, thanks for the next recipe ..

Tanya, I didn't understand something ... Are you putting the dough into the switched off device?
10 minutes, is it until the red indicator turns on, or did you pick the time until ready by typing?

Added one and a half tablespoons of sugar, a completely different interest. Baked in a waffle iron, not everyone has such a fashionable "triangle"
exactly ten minutes, if you throw a lot of dough, then it inflates very magnificently.

Baked some tea leaves!
I did everything according to the recipe. (Oh, I’m lying! I took the liquid: whey and milk, in half. And added 1.5 tbsp of sugar).Either I need to keep it for a couple of minutes more (but I was afraid it would burn out), or I made the dough not so airy and elastic (I just kneaded it with a spoon) ..., but inside it came out a little dull (like an omelet). But delicious !!! Ate with custard (a bit of pancake cake left). I liked it very much.


Another question: did the panel have to be lubricated with oil (at least the bottom one)? They really stuck to me ... barely pulled it out.

I also had a damp thin layer inside for the first time, it does not affect the taste, the second time I already held
10-11 minutes, but it burns a little with sugar, so you won't overdo it.

I always spray with cooking spray. I never put sugar. I don't like custard dough with sugar. It does not stick or damp, but of course, these are not classic profiteroles, the products are more moist.

Clear. So I understood correctly that I need to lubricate with a brush. And I put in the sugar, because I didn't know what we would eat with sweets. I'll take into account for the future.

[Tanyulya]

Tanyulya, came to tell you a huge thank you! I got it! Ieeeeeeeeeeeee, I'm so happy




Your teapots were a fat point in the decision to buy Samson
I confess the dough was just a little bit different, the ratio of oil to flour, I have a little less oil, and everything else is the same, since I was afraid of the hundredth failure with this test, I did half the rate, for 125 ml of liquid, I think how many cells there will be it will be that much, but it has disintegrated in all, not evenly, of course, well, how did it happen. from cold it turned out 13 minutes. next time I will reduce it by 1 minute, they are certainly not blackies, but a little tanned than I wanted, they baked perfectly, there was no doughy dough, and the holes were big, I think because of the amount of dough, there was room to grow. I am very sorry that I did not guess to take a picture when I spread the dough.
THANK YOU!!!!!!!!!!!!