Roll with cream

Category: Bakery products
Roll with cream

Ingredients

Dough
wheat flour / grade 640-660 grams
sugar 100g
egg 2 pieces
pressed yeast 25 grams
milk 250 grams
butter (margarine) 100g
salt 1 tsp
vanilla taste
Cream
milk 200 grams
starch (I have corn) 35 grams
yolk 2 pieces
sugar 85 grams
butter 35 grams
lemon zest 0.5 tsp
Additionally
yolk + 1 tbsp. spoon of milk for lubrication
powdered sugar option

Cooking method

  • Dough
  • Dissolve yeast in milk, add eggs and stir.
  • Melt butter (margarine), cool.
  • Mix all ingredients and knead the dough.
  • Knead with a hook for about 20 minutes.
  • The dough is soft, does not stick.Roll with cream
  • Grease the dishes, round the dough, cover and refrigerate for 12-14 hours.
  • Roll with cream The dough after the refrigerator. Has risen a little.
  • Leave the dough at room temperature to warm up for 40-60 minutes.
  • Divide with scales into pieces (I have around 60 grams)
  • We shape the buns.
  • Roll with creamRoll with creamRoll with cream Roll each piece. Put the cream in the middle, cover with the third part of the dough, seal. Cut the remaining dough into several strips without cutting to the edge. Wrap with a roll.
  • We put on a baking sheet covered with paper or a rug, cover and put to proof. Proofing for 120 minutes.
  • Shake the yolk with milk.
  • Grease the buns before placing in the oven.
  • We bake in an oven preheated to 190-200 degrees until tender (about 20 minutes).
  • Cream
  • Mix the yolks with sugar, starch and zest.
  • Dilute 1/3 of the milk.
  • Bring the rest of the milk to a boil.
  • Pour boiling milk in a thin stream into the mixture with constant stirring.
  • Return to stove.
  • With constant stirring, bring to a boil, boil until thick.
  • Put in butter, stir
  • Cover with foil so that it touches the cream. Allow to cool.
  • We take it out, let it cool, sprinkle with powdered sugar.
  • Roll with cream
  • Roll with cream
  • Roll with cream
  • Have a nice tea!

The dish is designed for

21 rolls

Time for preparing:

4 hours excluding maturation of ingredients

Cooking program:

harvester, oven, refrigerator

Note

Delicious, airy, fragrant buns. Recipe based on Parisian buns. Recommend.

NataliARH
Angela, how I missed your masterpieces
How fragrant it looks
Svetlenki
Angela, what a beauty you can be!

I will not resist - I will bake!

I have questions:

1.
Quote: ang-kay
We shape the buns.

When I divided the dough (in my case, definitely with the help of scales, that is, there will be pieces), I rounded it and let it stand before molding. How long do you think? 10 minutes?

2.
Quote: ang-kay
Put the cream in the middle, cover with the third part of the dough, seal.

Does it seal well? Press down well? I'm very afraid that the cream will spill out, and I have never molded it yet

And the third part of the test - you kind of conditionally divided the language that you are molding into three parts, right? They are not separate, are they?

Thank you for your patience
please
What beautiful buns, the photo is just delicious)!
Trishka
And I'll lie down next to you, maybe they'll give you a roll

🔗
ang-kay
Girls, thank you all for your attention to the recipe.
Quote: NataliARH
how i miss you
Natasha, I can't see you at all. I haven't exhibited anything for a long time. Let's get out of the house
Quote: Svetlenki
I rounded it and let it stand before molding. How long do you think? 10 minutes?
Sveta, I rounded and rolled right away.
Quote: Svetlenki
Does it seal well? Press down well? I'm very afraid that the cream will spill out, and I have never molded it yet
Seals well, just with the edge of the palm. The cream will not pour out, it is thick.
Quote: Svetlenki
And the third part of the test - you kind of conditionally divided the language that you mold into three parts, right? They are not separate, are they?
And for whom do I take pictures?
ang-kay
Ksyusha, of course I will give, pull the skOk like.
toffee
In-in, at once I remembered the Parisian women. I remember baking, I liked it. You should also try your recipe.
ang-kay
Irina, try it. Very good.
toffee
Why BULKA? These are buns.
ang-kay
Here I am so mysterious
orchid
Trishka, I congratulate you on your birthday ...
Ne_lipa
Angela, breathtaking buns, how much filling do you need to take in a bun so that there is enough for the whole batch of dough? And then how I start to take more filling ...
ang-kay
Victoria, Thank you. About a heaped teaspoon.
Vinokurova
Angela, but I am always afraid that my cream will not work ... but for these buns the cream can be ruined ?. or take a chance?
ang-kay
AlenKa, but there is nothing to spoil. You can do it in the microwave so that it does not burn. Vitalinka's process here.
Vinokurova
Quote: ang-kay
Can be done in the microwave
nooo .. there I already ruined

Okay, I'll put the dough tonight, and tomorrow night I'll decide what to do ... or should I also cook the cream today?
ang-kay
How? Wow!
Cook in advance to cool down well.
Vinokurova
well ... tomorrow I will report in the morning about the cream))))))))))))))))))))))))
toffee
Quote: Vinokurova

nooo .. there I already ruined
ABOUT! Our shot has ripened everywhere.
Vinokurova
Quote: iris. ka
Our shot has ripened everywhere.
well, it was in the summer ...
Kras-Vlas
People know how to create such beauty and deliciousness !!!
Angela,
ang-kay
Oh thank you. You yourself are!
Tumanchik
and me and a roll, and more krem! and I'll drink tea at home! Very beautiful! I can imagine how delicious it is!
ang-kay
Tumanchik, make tea, food with rolls!
Syuzi
Angela,
Very appetizing buns!
Thanks for the recipe!
I only have dry yeast, how much should I take for the test?
ang-kay
Irina, Thank you. You need 25 divided by 3 plus 1 gram.
July
There are recipes that just catch on. There are those when you think I'll definitely cook it next weekend. And there are those that give up everything and start cooking right there. Anzela, you have the third option. : girl_wink: It was impossible to resist.
The dough is already in the refrigerator.
Roll with cream

Now I'll prepare the cream and you can go to bed. And tomorrow I'll get up early, early. And I'll have the same buns for breakfast!
ang-kay
Svetlana, well done, quickly. I'm waiting in the morning with rolls for morning coffee. And thanks for the kind words.
Syuzi
Thank you!
I will definitely cook it!
Merri
Angela, it cannot be called just buns, at least - cakes!
Vinokurova
Angela, and oil for cream how and where ?. drown or?
July
Quote: Vinokurova

Angela, and oil for cream how and where ?. drown or?

I lost my oil too. : D I already tightened the finished cream with a film, I remembered about the oil. :) It's good that it's still hot, I added it, stirred it.)))
Vinokurova
Svetlanasoftened or melted?
Olga VB
Angela, add about the butter in the cream, otherwise your hands are itchingRoll with cream, but not yet FSE is clear
July
Quote: Vinokurova

Svetlanasoftened or melted?

Regular oil from the refrigerator. The cream was still hot, the butter melted easily)
Arka
Girls, shove you any oil!
The cream is still subject to heat treatment when baking rolls.
Surely no one baked these wonderful buns (Qween-ovsky Parisiennes)?
The butter is mixed into a hot cream, it will melt anyway
Tumanchik
Quote: ang-kay
Tumanchik, make tea, food with rolls!
and de you? I've already brewed for the hundredth time, I suppose I finished everything on the way!
Arka
Angela, the rolls are wonderful!
I love custard so much!
I remember I couldn't stop baking these Parisian women
Lerele
That's who carried me in the night to see what is so beautiful ??? I won't sleep now.
Masterpiece !!!
ang-kay
GirlsThank you all for your attention to the recipe.
Lost oil? I, too, have already finished.
Quote: Arka
Girls, shove you any oil!
In-in!
There are two ways to introduce it into the cream. The first one is just put, melt in cream and stir. The second is to beat the soft butter with this cream. I used the first method.
Quote: Arka
I remember I couldn't stop baking these Parisian women
I baked them too. But there is the usual rise of the dough. Here I changed the proportions and the way of fermentation.
Quote: Tumanchik
I guess I finished everything on the way!
Tumanchik, there is still a bit.
Quote: Lerele
watch in the night
Lerele, so after nine in the evening everything becomes the most delicious, and by two o'clock in the morning it’s finally delicious.
Quote: Merri
at least - cakes!
Exactly, Ira.
toffee
Quote: Lerele

That's who carried me in the night to see what is so beautiful ??? I won't sleep now.
And you don't need to sleep. Go to the kitchen and make the dough. Furnace one fik zavra.
July
So, I am the first with the report!

Roll with cream

Angela, thank you, wonderful breakfast!
ang-kay
Svetlanawhat buns are ruddy! They turned out beautiful. Hope you liked it? Have a problem with the recipe? Thanks for the morning coffee bun.
Business
Angela, after Bernadette, I am already intrigued by the exposure for 12 hours. That Saturday I got up at 6 am - the dough is in the fridge !!! Tomorrow again, perhaps at 6 to get up?
ang-kay
Linen. put it at 6, get up at 8. It's okay. It will not go anywhere.
Vinokurova
and last night I didn't figure it out with the cream, but put the dough ...
Angela, there is nothing wrong with the fact that the dough will stand in the refrigerator for 20 hours instead of 12 ?. maybe it will become even better))))))))))))))))
lungwort
Angela, you can't do that! Are you kidding me? The rolls are so good. I will definitely bake! It's a pity I can't send two thanks at once for bread and rolls.
ang-kay
Quote: Vinokurova
there is nothing wrong with the fact that the dough will stand in the refrigerator for 20 hours instead of 12 ?. maybe it will become even better))))))))))))))))
AlenKa, nothing. Why didn't you figure it out in the cream? There is nothing new there.
Quote: lungwort
Are you kidding me?
Vinokurova
Quote: ang-kay
why didn't you figure it out? There is nothing new there.
Because I don't know how to make a cream ... I never worked ... then the oil was lost, and when it was found, I went to bed))))
I'll come home from work, I'll try

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