valushka-s
Angela, hic, HUGE THANKS for the recipe for delicious buns !!!
uk I'm sitting here oheatencracked bun, and I remember you with good words.
I baked at night, now half of the buns are already on, nooo! This is my son and I manage, quickly, right !?
At night I zahamyachila two, such as the first bun I broke hot to check how it turned out and whether it was baked, and then my conscience reassured that it was necessary to check the taste, and the first one I used hot for its intended purpose. I took out the second batch, shifted it and I thought, what if the buns were not baked and what needed to be checked, broke the bun and put it down, a little later I decided why it was lying around here broken, it was necessary to remove it from here, so I put it inside myself.
It turned out 20 rolls of 61-62g each, the last a little more, but 21 would not be enough dough. 17 with cream and 3 with cinnamon. The dough stood for about a day in the cold refrigerator, but it still fit. I put a little more sugar, both in the dough and in the cream.
The cream was prepared in a micron, in a soup mug. Very comfortably. I realized that it was impossible to digest it. It is easy and simple to prepare.
My son liked the buns very much, but he went around muttering that there was not enough cream in some, I say that I put in everything about the same, he says, I should have had more cinnamon, I ask, what about the cream, did you not like it very much? But it turned out that the dough is also very tasty, that he really liked the cream and cinnamon !!! Verdict: the dough is delicious! (That's what the son said, and it's not so easy to wait from him to praise him directly!
So, respect to you Angelchik and respect!
In general, it's not in vain that I mumbled with weights, the result is worth it
Now I'll stick the proof
Roll with cream Roll with cream
ang-kay
valushka-s, well, humorist))) I love reports, and funny, humorous even more. I ask no one to be offended. I myself am tongue-tied in writing, so I like this style. I am glad that I liked the rolls and almost eaten. To your health. Beautiful turned out)
I-na
I carry the report too. The dough turned out to be simply airy, delicious. I really like that you can put on the night - Sunday morning was with the aroma of hot rolls and coffee.
Here is my report:
Roll with cream
This is the first batch, the rest are still rosy in the oven.
The cream was thick, I put a teaspoon with a huge pea, but there were tunnels in the gap. My boys (husband and son) tortured me for a long time where I put the cream, that there should be a lot of it, although when you eat, you feel that the cream has not gone anywhere. Here's a paradox ...
ang-kay
Lenaare still beautiful. There are tunnels, but I have less. Try to shorten the proofing time a bit. Often and pies like this when cottage cheese. Thanks for the report. And Bon Appetit!
Tatyanka Spiridonova
Angela, thank you so much !!!! (special registered here to thank you!) It's so delicious, and no problems! (I haven't learned to insert a photo yet) Thank you !!!!
ang-kay
Tatyanka Spiridonovahow nice it is when people do and sign up specifically to thank! Thank you very much) I'm glad that everything worked out and I liked the result. Welcome to the forum!
Tatyanka Spiridonova
Roll with cream Here's my yummy))) figured out the photo! Thanks again
Wildebeest
ang-kay, aaaaaah, how I love cream buns !!!!!!!! While I took it to the bookmarks.
Angela, you always present us breathtaking sweets. Thank you.
ang-kay
Quote: Tatyanka Spiridonova

Roll with cream Here's my yummy))) figured out the photo! Thanks again
Great buns. Thank you for your trust and excellent report)


Added Thursday, 22 Sep 2016 16:08

Quote: Wildebeest
how I love cream buns!
Sveta, Yes. This is delicious. Thank you. I would be glad if you cook it)
NM
Thanks for the recipe, I haven't learned how to insert photos yet. The buns are just super.
ang-kay
Hope, that's great that I liked the buns. To health)
Zhannptica
Tatyanka Spiridonova, great buns
Kseny @
I've been looking at these buns for a long time, finally it happened
Roll with creamRoll with cream
I kneaded the dough half of the recipe. When proving, the rolls grew sooo, I was afraid that they would run away)). I cooked the cream at full rate and shoved it all into the rolls, well, a teaspoon of filling is not enough for me) As a result, we got very tasty, soft, fragrant, huge rolls. Another credit to the 'cold' dough and thanks a lot for the recipe, Angela... But here inside the tunnels, like some girls ... Of course, it didn't affect the taste in any way, but I want to work on this moment) I reduced the proofing a little, about 1.5 hours. it turned out, the crEm didn’t seem to be wet, it came out strong ... Maybe you would advise?
ang-kay
Oksana, the rolls turned out to be gorgeous. Straight one to one and so rosy!
Quote: Kseny @
But inside the tunnels, like some of the girls ... Of course, this did not affect the taste in any way, but I want to work on this moment)
I, too, do not get everything filled out. The dough grows, the filling is still watery. But these tunnels don't bother me either)
Ekaterina Rodionova
Thank you so much for the recipe, Angela! They
1. Picture in text:
2. Preview - click-to-zoom:
Links for tablets:
Roll with cream
Roll with cream
ang-kay
Kate, just gorgeous!
Olechka.s
Angela, girls, what if I leave this dough in the warmth to come up and today they will make these buns? Or is it cold dough?
ang-kay
Can.
Olechka.s
Angelathank you my golden Ran to do
Innochek
I'm carrying a report.
It turned out not so beautiful, but very tasty!
Roll with cream
ang-kay
Inna, the main thing is that it is delicious. Thanks for the great report)
Kirks
ang-kaythe buns are very good! I also put a double portion of the cream in each bun, and they became doubly good. Thank you very tasty
Roll with cream
ang-kay
Natalia, Very beautiful turned out. I'm glad it's delicious)

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