Incendiary mass
Incendiary composition , Brühmasse or general language choux is a mass , first of flour and / or starch, fat, liquid, sometimes sugar and flavorings, to the coagulation of the flour protein and gelatinizing the starch is heated before egg is added. The eponymous heating is called "roasting", "scalding" or " burning off ".
Classic products from incendiary composition are cream puffs , donuts (grapes), fritters or dumplings , profiteroles , eclairs , cream rings ( Lucca eye ) and churros . However, cake bases (example: Saint Honoré cake ) and apricot dumplings can also be made from burned mass. The large cavities inside the finished baked goods are typical.
The loosening takes place physically. The fire mass is loosened by water vapor, which cannot escape from the steam-impermeable crust made of the gelatinized starch of the flour and the coagulated protein of the eggs. This creates the typical large cavities inside, which are well suited for sweet or salty fillings.
During production, the liquid (water and milk, in equal parts) is first boiled together with fat, sometimes sugar and salt. Gluten-containing flour is then stirred into the boiling liquid . The starch gelatinizes due to the effect of heat, and the mass must be constantly stirred. As soon as the mass detaches itself from the kettle wall and becomes smooth, let it cool down slightly and then stir in the egg and other product-specific ingredients, such as lemon flavor, cheese or spices. If possible, the choux pastry should be consumed immediately after preparation, as it becomes soft and tough after the first day. Unfilled choux pastry products can be baked and frozen without any problems.
According to information in the specialist literature for the confectionery trade , the finished fire mass should contain three parts of whole egg or the corresponding amount of whole egg products for ten parts of the finished mass.
literature
- Claus Schünemann a. a .: Technology of baked goods production. Specialized textbook for bakers . 11th, revised edition. Gildebuchverlag, Alfeld (Leine) 2016, ISBN 978-3-7734-0190-8 , p. 369-371 .
- Josef Loderbauer: The confectioner's book in learning fields . 6th, updated edition. Verlag Handwerk und Technik, Hamburg 2015, ISBN 978-3-582-40203-5 , p. 427-431 .
- Claus Schünemann: Learning areas in the bakery. Production. Practice-theory textbook for professional training to become a baker . 2nd, corrected edition. Gildebuchverlag, Alfeld (Leine) 2006, ISBN 3-7734-0166-3 , p. 315, 418-419, 440, 451 (main volume; with CD-ROM).
Web links
Individual evidence
- ↑ a b c Josef Loderbauer: The confectioner's book in learning fields . Verlag Handwerk und Technik, Hamburg 2015, ISBN 978-3-582-40203-5 , p. 427-431 .