Unsweetened Chouxed Corn Buns
by Editorial Staff
Universal custard buns made from cornmeal can easily replace bread for first courses, and will also be a great addition to tea, sprinkled with powdered sugar or served with jam.
Servings: 4
Cook: 40 minutes
Ingredients
- (glass – 250 ml)
- Butter – 35 g
- Milk – 120 ml (1/2 cup)
- Corn flour (finely ground) – 75 g (1/2 cup)
- Eggs – 2 pcs.
- Powdered sugar – 1 tbsp
- Salt – 1/4 teaspoon (1 pinch)
Directions
- Combine milk in a saucepan with butter and salt.
- Bring to a boil over medium heat.
- Without removing from the heat, add all the finely ground cornmeal at a time and heat over low heat for 2 minutes, stirring occasionally.
- The dough should gather around the spoon in a lump, and a thin film of dried dough forms at the bottom of the stewpan.
Preheat oven to 190 ° C - Remove the saucepan from the heat and cool the mass to 50 ° C. Drive in one egg. Stir the dough with the egg until smooth.
- Beat the second egg with a whisk. Conditionally divide the egg into 4-5 parts for adding portions to the dough.
- Gradually add the egg to the dough in portions, stirring constantly, until the correct dough consistency is achieved.
The dough should have a consistency with the conditional name “bird’s beak”. This means that on a spoon raised from the dough, the dough itself will not confidently hold its shape, but will bend down in the form of a bird’s beak, but will continue to hold. It took me 3/4 of the second egg.
- Place the dough in a cooking bag (you can use the star attachment).
- Using a cooking bag, squeeze small sticks 5-7 cm long onto a clean, dry baking sheet lined with parchment.
Bake at 190 ° C until golden brown, about 15-18 minutes.
- Sprinkle icing sugar on the unsweetened choux buns before serving.
Bon Appetit!
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