Lisss's
Quote: Tanya-z

Here, here, and, I'm talking about the same ... how does corn starch differ from potato starch?

they are different ... they are different in moisture capacity, in the final result, in taste .. they cannot be exchanged for each other ..
Sonadora
Quote: Lisss's

they are different ... they are different in moisture capacity, in the final result, in taste .. they cannot be exchanged for each other ..

And yesterday I replaced cornstarch with potato (the weather was not flying, it was raining all day, I didn't go to the store) and baked buns with lemon cream.
So, on potato starch (I haven't made it on corn yet), the cream turned out to be more liquid than the one that I did the first time with the recipe Qween, for the cake it would be just right, and for the buns I had to add another 1 tbsp. l flour, so that it was a little thicker.
The result was very pleasing.
Vitalinka
I also could not get past these buns. I baked 2 portions at once - one with cream from Qween, and the second serving with cream from Lisss's.
Qween, thanks for the recipe!
Lisss's, thanks for the sooooo delicious cream!

Parisian cream (Creme De Parisienne)
kirch
Qween, thanks for the recipe. Now I have baked buns and have already eaten one. Delicious. Everything turned out Airy dough, thick cream. There was one problem when cutting the dough, the cutters immediately stuck together. I had to lift the dough after each cut so that it does not stick together. Girls, what are you doing to make the cutters diverge? Or is it just my problem?
Sonadora
kirch, and the dough is normal in consistency, not too sticky? I have to during kneading 2-3 tbsp. l add flour, the bun is smeared along the bottom during kneading.
If normal, then try what you form the buns on, before rolling out the cake, grease a little with vegetable oil.
Zhivchik
Quote: kirch

Girls, what are you doing to make the cutters diverge?

Add more flour when rolling out the dough. To the top, respectively, too.

Girlswhy no one shows the bun cutter? I'm interested in everyone
half-empty bun turned out or just me.
Liss has such a beautiful cut, so much "standing" cream.
kirch
The dough was very good, not sticky. A spoonful of flour was added while kneading. And therefore, when rolling out, it did not add flour, it does not stick to the table. Next time I will do as you advise. Thank you
kirch
Zhivchik, in my 2x it was also empty after a bite, and at the end a cream appeared. But it seems to me that the cream has leaked out a little in these buns. The cream remained with me and I shoved it into the void
Lisss's
Quote: Zhivchik


Liss has such a beautiful cut, so much "standing" cream.

patamushta me Qween called "experienced baker" !! I had to justify the high trust placed in me !!

but in truth, I don’t know how it happened .. somehow by itself ..
IRR
Quote: Lisss's

but in truth, I don’t know how it happened .. somehow by itself ..

Yes... you can't drink talent
Sonadora
Quote: Zhivchik

Girlswhy no one shows the bun cutter? I'm interested in everyone
half-empty bun turned out or just me.

Zhivchik
Tanya, a strange question! Yes, while I will take a picture of the buns in whole and in a cut - there are already devour will be eaten without me. I had to hurry.

My half-empty ones turned out like kifle.
Zhivchik
Quote: Lisss's

but in truth, I don’t know how it happened .. somehow by itself ..

And I know my mistake. My eggs are large. A 36 gr. I was too lazy to measure the yolks. The result is a liquid cream. Yes, and I did not regret the oil. Instead of 25 gr. added twice as much. Here is the result: the butter melted during baking and was absorbed into the bun, and the cream had nothing to bake.

Quote: Sonadora

My half-empty ones turned out like kifle.

Fuhhh ... I'm not the only one. I did it, but I'm afraid to show it.
nut
And why be afraid, I, too, are empty inside almost * JOKINGLY * I am even surprised, I shoved so much, but where everything disappears
Vladislav
The most delicate, airy, melting, breathtaking buns-cakes !!! Silk! It is something. I am ashamed to expose a photo - I did not grease them before baking and it turned out to be pale, and besides, the stripes are thin (too rolled out) - they are visible, but not as beautiful as everyone else's

Lisss's
Vlada, bring a picture! Cho is ashamed of something !! once you liked it, it means - it turned out! I demand the result in the studio

p.s. did you make coffee cream? or just vanilla?
irza
Quote: Zhivchik

Girlswhy no one shows the bun cutter? I'm interested in everyone
half-empty bun turned out or just me.

I also did it, and the shape did not work out so beautiful (flattened, not plump). I know that with yeast dough I'm on you, but I still want buns, such as in the picture

And I also want to ask, can anyone show a photo of the dough immediately after kneading in the HP, that is, ready for cutting.
Zhivchik
Quote: Lisss's

Vlada, bring a picture! Cho is ashamed of something !! once you liked it, it means - it turned out! I demand the result in the studio

ABOUT, Liss, why don't you ask me?

Quote: irza

I also did it, and the shape did not work out so beautiful (flattened, not plump).

Otozh and mine are flattened. Instead of 12 minutes, I baked in my pre-revolutionary oven for hundreds of hours.
SchuMakher
Dct? ifyltw dctv? z, ele 'nb, ekmrb gtxm gjcktpfdnhf! Everyone, everyone, I will bake these gurgles the day after tomorrow! Run away!
IRR
Quote: Zhivchik

ABOUT, Liss, why don't you ask me?

Tanyukh, the vampires of our forum gathered on behalf of LISSSSSSS ask - show! (And Lyudok to bed! She has a regime, as in prison army)
Night
Parisian cream (Creme De Parisienne)

And here are my beauty buns. Delicious ... not to tell in a word, not to write with a feast. Om-Nom-nom.
IRR
Quote: Night


And here are my beauty buns. Delicious ... not to tell in a word, not to write with a feast. Om-Nom-nom.

as they say wow !!! Night,, and you don't sleep at night either by your nickname?
Zhivchik
Quote: IRR

the vampires of our forum gathered on behalf of LISSSSSSS ask - show!

Okay, since they ask, then vota (just don't laugh):

🔗
Nataly_rz
Well, while Lyudok is asleep, and I confess: I've baked for the second time, and never showed
No, today it turned out better: even the cream did not flow out, so progress is on the face
And even if no one has an acute attack of hunger at night, then tomorrow I will demonstrate my snakes to the public.
IRR
Quote: Zhivchik

Okay, since they ask, then vota (just don't laugh):

well, why should we look at night do not neigh?. Zinger, not from your rolls, don't be afraid ... I think Anechka would say - Tanyusha, you've got excellent rolls, my beauty! (this is Quinca writes like) The main thing is that the taste pleased me, and what with such laptips is even very cute

shl. Tanya, you haven’t seen mine yet, I’m not baking it yet. I’ll bang with one loaf to kill on the spot, I’ll twist it here ... I’m better off putting them out of clay - small * gift to the dentist *
irza
Quote: Zhivchik

Okay, since they ask, then wota (just don't laugh)

No, Tanya, you can still admire your bast shoes! I would show mine, but no - they ate
kolenko
Well, here I am looking at night. Well, I didn’t, I couldn’t resist. And for good reason! Wonder how good they are! Light, fluffy !!!! But the taste is not gu-gu. I develop willpower until the morning

Parisian cream (Creme De Parisienne)
Night
Quote: IRR

as they say wow !!! Night,, and you don't sleep at night either by your nickname?

IRR I don't even sleep very often, but with the nickname you almost guessed it ...
Vladislav
Girls, I expose my pale ones, all that is left. These are the cuts - "Japanese eyes" Parisian cream (Creme De Parisienne)
Pinky
kolenko Oh, what krasapetyyy! Neat, plump. Do not hesitate - the taste will definitely not deceive! No one has yet complained that it is not tasty, even if the shape is not standard. And yours from morning and ask for a coffee. So bon appetit!
magari
Thank you for the recipe. The taste is awesome !!!
Here are my non-bellies
🔗

IRR
and I baked a roll
IRR
People, LISSA!!! ask me - and de fota?
Vitalinka
IRRwhile Lyuda is gone, may I ask.Show me the rolls, I'll even say the magic word -you are welcome... Here.
IRR
Quote: Vitalinka

IRRwhile Lyuda is gone, may I ask. Show me the rolls, I'll even say the magic word -you are welcome... Here.


Parisian cream (Creme De Parisienne)

VKUUUUy!

I did the cream, as on page 7 the girl wrote in the micron, and 2 servings of dough, the second portion of just loaves of bread with quince

ANECHKA, thank you!
Lisss's
Ira, I do not understand - de pictures ??? we are with Vitalinka here, one might say, the first in line to view the buns !!

I ask pardon, while I was writing, that's gorgeous pictures !!! Ira,, the hand of the master is immediately visible !! this molding is flawless!
Vitalinka
IRR, well, you finally screwed it up - cool !!! Beauty! And I can imagine how delicious it is with quince, there is no Schaub to treat - I ate it myself.
IRR
Tan !!! Zinger!!! ask me where is the cut?
IRR
LISSA, Vitalinka, , Thank you! tried to check in. Today I am on duty at the buns. Hey, Lyudok (suis de service, sorry, my French) ...

Manya, bakes tomorrow is a must !!! otherwise Annushka will spill oil on your tram stop
Nataly_rz
Finally, I also rammed a photo report
Parisian cream (Creme De Parisienne)
Please note that this is already the second attempt, the first time it was much worse. So I don’t understand how you get so many stripes on buns? how wide is each strip?
IRR
Quote: Nataly_rz

H Now, I don’t understand how you get so many stripes on buns? how wide is each strip?

I didn't even count with a pizza knife tyk-tyk - 7-8 times. So

Parisian cream (Creme De Parisienne)
magari
IRRus, the buns are impeccable, otherwise my crocozyabers ... damn ... I will improve ... I have already bought a straightener for hands

Girls, and I just used a silicone spatula. The dough is very pliable, there were no problems.
Nataly_rz
Maybe I didn’t accurately formulate my problem, it turns out to cut it, but on the strength of 4-5 parts, it’s thinner than it’s scary that they will break ... or I’m scared in vain, I will definitely have to work on molding.
IRR
Quote: Nataly_rz

Maybe I didn’t accurately formulate my problem, it turns out to cut it, but on the strength of 4-5 parts, it’s thinner than it’s scary that they will tear ... or I’m in vain afraid, I’ll definitely have to work on the molding.

I tried to mold in all the pictures. I liked most of all - first you roll out the cake, cut the cuts with a knife - less than half of the cake, put cream on the edge and wrap it with such a caterpillar, bend the ends.
Vitalinka
magari, do not slander your rolls! We saw them, they are very good, they are delicious!
Nataly_rz , wonderful rolls! Fluffy, and even so ruddy!
IRR
Quote: Vitalinka

magari, do not slander your rolls! We saw them, they are very good, they are delicious!
Nataly_rz , wonderful rolls! Fluffy, and even so ruddy!

+1

you can't buy such
Zhivchik
Quote: IRR

Tan !!! Zinger!!! ask me where is the cut?

Iruska, I'm here.
And gyde the cut?

The buns themselves have your krasapets ... you can’t say anything.
You can't call them bastards like mine anymore.
SchuMakher
Quote: IRR


Manya, bakes tomorrow is a must !!! otherwise Annushka will spill oil on your tram stop

I will bake, bake, you do not hesitate
Zhivchik
Quote: ShuMakher

I will bake, bake, you do not hesitate

Man, and don't forget for the cutter.
IRR
Quote: Zhivchik

[
You can't call them bastards like mine anymore.

you all are the same and equal, Vitalinka said do not slander

cut - then I bit off with my mouth, hare - suslin present .

Parisian cream (Creme De Parisienne)
Zhivchik
Wow ... Ir, well, you are a specialist. Dap cream ... wow ...
It is not a sin to entrust such a piece to such a funky hare.

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