Wafer rolls with cream

[win-tat]

win-tat, Tatiana, thanks for the recipe! I'm baking little baskets for my daughter's birthday on unold. The husband spins around and says that the children have had enough. Children are waiting for defective

[Thurtle]

Thurtle Irina, I'm glad that I liked the dough and that it was suitable for unold!

Came with a report on the cream - a wonderful cream. Airy, less satisfying than, for example, custard on eggs or condensed milk-butter. Children also appreciated, although earlier they grunted more empty tubes - now they ask for cream.

I will definitely make such a cream for straws.

Yes, I was afraid of mixing at the end - when you introduce the "porridge" into the whipped butter - but everything is fine, at low revs the cream is remarkably combined into a homogeneous fluffy mass.

[Svetik]

Wow, what roses are on top!

now ask with cream.

Phew, the main test is passed!
Well done, everything worked out great.

was afraid of mixing at the end

Yeah, for the first time I was also afraid that the cream would not work, but some miracle happens, first a smear, and then suddenly once, and a cream. By the way, I whisk this cream with a hand mixer at high speed, but really, after adding the "porridge", literally 1-1.5 minutes, the main thing is not to interrupt, otherwise it will stratify.
Svetik, well, now you've got it all right, excellent waffle iron and chic rolls

I was afraid of mixing at the end - when you put the "porridge" into the whipped butter - but everything is fine, at low revs the cream is remarkably combined into a homogeneous fluffy mass.

Eh, but I didn't manage to make friends with the cream the first time! All due to the fact that I missed the key "at low revs." In the end, of course, we still got delicious cakes, homemade ones gave the highest score, but I know that it turned out to be C with a huge minus!
The cream is not complicated at all, but I managed to screw it up!

I thought that in the late evening I would quickly whisk up the cream and fill the blanks, but everything went wrong. I cooked the flour substance, set it to cool on the window, took out the oil from the refrigerator. After 40 minutes I decided to look, the butter was still not soft enough, but accidentally hitting the tip of the waffle tube - I realized that the cold air from the street began to moisten my blanks. AAAA! Of course, they were still crispy, but, in short, I panicked and began to quickly whip the cream without waiting for the butter to soften properly. I read your advice to Tanya that the cream should not be whipped for long, but I missed the moment about the speed of the mixer. It seemed that it did not beat at all for a long time, but as soon as it increased the speed, the cream began to change its structure to light graininess. I ran to read your link to the original source - I saw Likin's advice on resuscitation of such a cream - put it in the microwave for 10 seconds, beat and cool for 5-10 minutes in the refrigerator. Of course, I also distinguished myself here - 10 seconds seemed to me a little, held it for 20. The structure of the cream became noticeably thinner. I kept it in the refrigerator for half an hour, it became a little thicker. In the literal sense, I somehow filled the blanks with cream and sent them to the refrigerator. Of course, I was not very upset, I was only afraid that the tubes would soften very much, but no, surprisingly they kept their shape perfectly in the morning

Now I understand the trail for myself. moments
1.It is better to get butter for the cream very in advance, so that it is as softened as possible.
2. Beat the cream briefly and at a low mixer speed.
I think next time everything will turn out right !!!

[high revs,]

Yul, this is an adventure, it's a shame that it didn't work out as planned.

By the way, I whip this cream with a hand mixer on high revs, but really, after adding "porridge", literally 1-1.5 min, the main thing is not to interrupt, otherwise it will stratify.

I didn’t try it on slow ones, it always worked on fast ones, so as soon as I see that it’s thickened, I immediately turn it off, and this is really ~ 1 min. But I really keep butter for 3 hours on the table before beating. Maybe the graininess appeared after all precisely because of the difference between the t of the brewed part and the oil.
Listen, well, if the family liked it, maybe it's not so scary, but you slander yourself.
Yulia, I really want you to try it again, it should work out

[Tanyush]

Tanyush, I will definitely try again! Pets will only be for! Now I will definitely get the oil earlier! After all, she always did this on all creams, purely intuitively. And I never thought about the speed of the mixer. Sometimes, of course, the cream in butter with condensed milk peeled off, but I sinned on butter ..

everything is not so scary

yes it is not so scary in fact and the main thing is still tasty, but of course such a cream did not add beauty to the tubes!

[Yuliya K]

But I really keep butter for 3 hours on the table before beating

Yes, the same! And I even put it in a proofing box at a temperature of 26, because it's cool at home. That is, the butter was very soft.

I always worked on fast, so as soon as I see that it's thickened, I immediately turn it off, and this is really ~ 1 min

Well, you're a pro. I can't catch the moment. On slow ones, you can somehow turn on the "fast brake" and not ruin the cream

Sometimes, of course, the cream in butter with condensed milk peeled off, but I sinned on butter ..

And you know, I keep hitting and he's going again

But in general, I really concentrate on creams, because I often mow. From the series "make the fool pray to God"

Yuliya K, Yul, and you also know that I noticed (my recipe is almost the same as yours, only water is half with milk). If the cream is inside the tube, they soften, and if the roses are on top and the tube is hollow, then they remain crisp. Bear in mind. I love it when both cream and crunch are present

win-tat, Tanyusha, it's nothing that I'm ranting about this and that in your recipe.But I started honestly with your cream

Pets will only be for

They are always in favor

And I never thought about the speed of the mixer.

So did I, it was Brightwing who made me think

Well, you're a pro.

Ha, found a pro too

I can't catch the moment.

, then it is clear that you focused on the revs.

rant about this and that

Yes, I myself wonder when they talk

I keep hitting and he is going again

Yes? It is necessary to remember this method of resuscitation. Perhaps in this case, the cream comes to life from warming up the corollas?

I love it when both cream and crunch are present

This is of course the perfect combination! I'll try to follow. once and so!

They are always in favor

That's for sure!!

Spun today different fintiflyushki from this cream, perfectly keeps its shape and does not flow.
The custard part with butter was whipped with a hand mixer for 1 min at the fastest speed.

[win-tat]

win-tat, Tanechka, ahhh my recipe passed* delicious tubules!>)
Thank you dear for reminding me! And thanks for the recipe. But didn't you make the tartlets of this test .... and with the same cream, eh?

passed New Year *

Yeah thanks !
Yes, I just remembered that Yulchik had problems with him, so I showed the pictures.
Baked tartlets from this dough in First, here
Waffle makers # 1143
But First did not go with me, the size is too big.
And I love my Veska very much, but there are so many toys that she is still resting, and now I bake an order of magnitude less. And on the panel in the cartoon it should also work out, and the cream will fit perfectly there, I generally really liked it, and do it quickly, and it turns out a lot.

Tanya, keeps her shape great! The beauty!

beat with a hand mixer for 1 min at the fastest speed.

That’s after all .. I can see it coincided - both fast turnovers, and a little more than necessary time .. But I do not lose hope, I will definitely try again! Moreover, there is now such a waffle iron!

but so many toys

No need to say! When only to play with everyone! You and Rita also have tart girls !! I do not plan to get to know them closely yet!

Baked tartlets from this dough in First, here

Yeah, I looked, Tan.
I only have Vesochka and Multikova panel. I will try.

Julia, thanks!
Then, probably, the butter did not soften completely (hurry), so the graininess went. Because it is whipped instantly, literally burned and ready.
And yes, tart girls, my weakness, I have always loved cake baskets, so I bought Vescu without hesitation, and the size of the baskets on the baker's panel is good.
And I also bought a silicone mold, it bakes so cool, I really liked it, although the size of the baskets is not small. I'll show you here, though it has nothing to do with straws
This one, here she really is already in the process

With toys, it's really too much, she said so far "taboo"

said bye "taboo

yes laaaan ... in such skillful hands only to be toys

[Vic]

I have only..

quite enough
And if you remove the sugar, then you can also for snacks
Vic, Thank you !
There are not enough pens to play with.

Pens are no longer enough

yes I also have
but in my opinion, where did you give a lighter cream for these tubes?

And I also bought a silicone mold, it bakes so cool, I really liked it,

I have the same, very much.

probably the butter did not soften the end

Oh yes, this is definitely the root cause!

With toys, it's really too much, she said so far "taboo"

So I'm still holding myself in my hands! As for the forms, too, so far in the tie. Although at one time these "baskets" from the Nordic did not give me peace and stare at the silicone ones.
But the cakes are good, no words!

a lighter cream for these straws?

Yes, I don’t remember, only ricotta comes to mind, but the crispy rolls with such a cream will not stay long.

I have the same

really, the mold is cool

and I was staring at silicone

So I was so staring that I could not pass by.
And when she picked it up, it seemed very soft, but when you put it on a plane, it acquires such elasticity, nothing sags and does not bend anywhere.

oh yeah the mold is cool! But on Ali, can anyone see a similar one?

[Tatyana]

Tatyana, baked in First.
24 things turned out:

I will fill it with cream. Like this:

[optimist]

optimist, Lena, interesting! What kind of cream is this. What's in the lineup? Tell me please?

if you remove the sugar, then you can also for snacks

I will definitely implement this idea ...

[Vic]

the mold is cool!

Yes super-duper Vic!
Should be on Ali, made in China, the label was like this

Lenusya, well done, the baskets are gorgeous! As with the edges of the case, even such, did not have to cut off, guessed with the quantity?
Yeah, an interesting box with cream, in the cream?

What's in the lineup?

Rita, I've found about the composition

🔗

But I filled it a little for a test. Tomorrow I will do a lot with fruits)

As with the edges of the case, even such, did not have to cut off, guessed with the quantity?

I broke off the edges neatly. Not every dough allows you to do this.

The cream is very tasty, it really takes a long time to whip.
I was glad that it was not sweet, I added a little powdered sugar.

[Tatyana]

Tatyana, I accidentally saw the recipe for these tubes and I wanted to bake the Soviet waffle iron has been bored for a long time, I used to bake it using a different recipe. And then I caught fire to bake them on NG. Only I have a question: how much in advance can I bake these tubes so that they are filled with freshly made cream before hour X (this will be January 1)? How to store ready-made empty straws correctly?
I really want to, I want to!

[svetta]

svetta, right choice.
I put my tartlets in a cake dish Idea, let's see how their crunchiness will change tomorrow. Unsubscribe.

[Svetta]

I broke off the edges neatly

Not even noticeable.
Oh, how the cream whipped well. Yes, it will be great with fruits and such cream. I had such baskets without filling in a package of 2 weeks, I also baked a lot, remained crispy.
Svetta, right, though
The tubes were empty until they had to be stored, they immediately started. So that the crunchiness does not disappear, I think it is enough to put it in a bag without air and moisture.

[Veske]

But didn't you make tartlets from this dough ...

I made from Tanya dough in Veske, only half of the butter and half of the sour cream was replaced with 120 grams of applesauce (they were treated, boiled without sugar, that is, thick applesauce) and half of the flour was replaced with whole grain, I took 100 grams of sugar. Girls, these tartlets are soft-crunchy the next day. The sides are crispy, the bottom is soft. I found myself some successful Veska tartlets! It was impromptu, when I repeat, I promise to insert a photo (I put a lot of dough and climbed out, the view is not for a photo shoot).
Tanya, thanks for the recipe !!!

Excellent impromptu!
Olga, has a great idea with replacements. And it's good that they are soft-crunchy, otherwise in Veska the tartlets are usually harsh.
I’m glad that I came up with a good version of the test.

[win-tat]

win-tat, Tanyush, and if this dough is used for tartlets, and the sugar is completely reduced, so that for a not sweet filling, will something come out or not?

[Lenusya]

Ksyusha, why not, I’m talking about sugar, just cut the amount of dough in half, otherwise you’ll bother baking.
And with sugar and me and Lenusya baked in First, it turns out great
Here I am
Waffle makers # 1143
But Lenusya on the previous page.
Wafer rolls with cream # 73

Thank you, I must try it without sugar, well, I'll put a spoon for balance.
Then !