Method of producing a custard semi-finished product

Claims

The dough composition for the production of a choux pastry semi-finished product, including oat flour, salt, melange, butter, pumpkin powder, characterized in that water is poured into a boiler, oil is loaded, salt is added and, stirring, heated to a boil, then oat flour and pumpkin powder are poured in and mixed thoroughly, the mass is brewed for 5-10 minutes, while the temperature of the mass reaches 80-85 ° C, and the dough moisture is 43-45%, the brew is transferred to the boiler of the whipping machine, where it is mixed, cooling to 65-70 ° C, then the melange is gradually added, kneading lasts 15-20 minutes, while the dough is homogeneous, without lumps, viscous, with a moisture content of 52-54% and a temperature of about 40 ° C, then it is formed by depositing onto sheets greased with oil, the baking time is 35-40 minutes at a temperature 180°C, the finished semi-finished product after baking is cooled and removed from the sheet.