Preparation: Step 1
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Prepare all ingredients for cooking custard cookies without filling.
I have large chicken eggs, 70 grams each. If small, then take 3 pcs.
Vanilla is not required for this cookies.
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Step 2
Pour milk into the pan, add sugar and butter. Bring to a boil.
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Step 3
Remove from heat and immediately pour all the flour.
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Step 4
Stir quickly so that no lumps and dry flour are left.
Use a spoon, a whisk or a spatula. Here it is already convenient for you. The main thing is to quickly and well brew flour.
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Step 5
Transfer the dough into a bowl and let cool slightly, literally for 5-10 minutes. It should not be hot so that the eggs are not “welded”.
Add vanilla in any form and chicken egg.
You may be interesting:
How to check the eggs for freshness?
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Step 6
Add eggs one at a time, thoroughly mixing with a spoon or whipping with a mixer (at low speed) to a homogeneous mass.
Watch the master class «How to spend in the kitchen no more than 1 hour a day and at the same time it is good and useful to feed» 👉🏻 here
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Step 7
Follow the consistency of the dough. It It should not be too thick — in this case, cookies will rise poorly. And if too liquid, he will not keep the shape, fall and bake like flat pancakes.
Much depends on flour. Universal contains from 10 to 12% protein. I have 11.9%. If you are weaker, then I would reduce the milk of 20 grams.
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Step 8
Place the dough in a confectionery bag with a nozzle.
Turn on the oven to heat up to 180 degrees. I have convection (fan). If top-niz, it is better to heat to 200 degrees.
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Step 9
Prepare a baking sheet for custard cookies.
Line it with baking paper and put small cookies, at a certain distance from each other.
They are made for one bite and even from such a small amount of ingredients a whole baking sheet is obtained!
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Step 10
If you want more even cookies, then with your wet finger to carefully correct the shape and slightly lower the sharp top.
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Step 11
Put a bake in an oven preheated to 180 degrees.
I have it for 20 minutes. After I get one cookies, let him cool for a couple of minutes and look if there is a raw dough. It can be slightly wet. But if too, and the cookies are already rosy, then I reduce the temperature to 150 and dry for another 5 minutes.
Baking time always directly depends on your oven.
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Step 12
Now you know how to cook custard cookies at home.
Moderately sweet, hollow in the middle (but not quite), I have been making them for a long time. They fly away like seeds 🙂
All pleasant tea party!
Other recipes of delicious home cookies, see 👉🏻 HERE
