Scarecrow
Still, they are extremely tasty.

Buchteln buns (Buchtel) with cream filling

Buchteln buns (Buchtel) with cream filling

koziv
Oh yeah!!!!! They are simply gorgeous, no cakes needed !!!!! I liked the cold ones from the refrigerator !!!
Buchteln buns (Buchtel) with cream filling
Thank you very much for the recipe !!!!!!
Scarecrow
How we are in sync today.
koziv
Have fools SMART PEOPLE thoughts things converge !!!
Margit
I have buns and after baking they float in thickened cream, I bake them quite often, so today I bought 33% cream for whipping in Metro. Everyone likes it very much, I have treated my friends and neighbors. I wonder if you use plain cream, but whip it with Dr. Oetker Cream Thickener to see what happens.
Natasha, have you tried this?
Scarecrow
No thickeners are needed at all. Cream can be used 23% everything works out great. I prefer them more, less fat.

If a lot of cream remains in the baking sheet, then the rolls are simply underexposed. Is the top baked well and the cream is still boiling? Reduce to 160 degrees and hold for another 7-10 minutes, the cream will completely evaporate (in the sense of liquid from them). With all this, I drink 500 ml of cream (a half-liter pack, otherwise there is nowhere to put the leftovers) and a little more sugar and nothing floats. The cream remains only at the bottom and does not flow. It looks like thick sour cream.
Altusya
I put the dough, almost an hour passed. Something doesn't fit well. It seems that everything is according to the recipe. I threw it into the HP. Shouldn't this be?
Scarecrow
Quote: Altusya

I put the dough, almost an hour passed. Something doesn't fit well. It seems that everything is according to the recipe. I threw it into the HP. Shouldn't this be?

Either the starting products are too cold or the yeast is bad.
Altusya
Thanks for the quick response. I already baked bread with yeast. Hmmmm .. I'm surprised myself. In KP it's warm and almost africa at home. Well, I'll wait some more. I really wanted to see
Scarecrow
There are 4 rolls left. The boys drank tea.

Buchteln buns (Buchtel) with cream filling
tatyana5417
The buns are just super. I baked it a second time (I'll carry it to work tomorrow). I only did it with sour cream, due to the fact that you won't find cream of more than 10% fat content for real money in the afternoon with fire. The taste is simply stunned (shared with frozen cherry filling).
Natalchik
Tell me please.
2 weeks ago I did it, everything was just super !!! and the dough is gorgeous and it turned out to be delicious, my beloved, instead of dinner, ate 9 pieces and drank a liter of milk, only cooking dinner in vain.
but yesterday all the ingredients are according to the recipe, the flour is the same as everything else, and the dough turned out to be very sticky, just horrible!
did I do something wrong ?? tell me.
oh yes, in the end I added 2 tbsp. l. flour and it turned out delicious!
Scarecrow
The moisture content of the flour has increased, the water is five grams more - that's the result. It is impossible to completely reproduce the previous version. We did the right thing by correcting it.
tatyana5417
I can't get enough of this recipe. I made a new filling and again a new delight. Made with apples, cherries, strawberries (from jam), I also want to stick with cottage cheese. But most of all I liked it with cherries, I really respect the sweet and sour combination of tastes.
Scarecrow
And to me it is without fillings!
tatyana5417
Quote: Scarecrow

And to me it is without fillings!
it's very fun to watch the tasters: they take a bite once: "oh, how delicious", the second time, "and there is something else there ???". And for some reason everyone thinks that the bread maker itself wraps the rolls and puts the filling and pours cream
matroskin_kot
Well, here I got to these buns. the dough, for some reason it was thick, added a spoonful of snow - so that the dough does not spit with butter - I put an ethylene cap on the bucket, recently bought 3 sizes, for all my proofing pans, etc. are suitable.
I divided the dough into 12 pieces, laid it out in a dish - it seemed a little bit, so, I think, it was necessary to knead 1.5 portions.Market cream, everything went up on a baking sheet!
AAAA - flowed out to the bottom, (while I was sitting at the computer for 5 minutes), I didn't put the protvinok at the bottom, I thought it wouldn't flow out. I saved the oven, crawled along the bottom with a rag, the rolls fell off a little due to my manipulations. Now I'm running to the oven ... Photos - later ...Buchteln buns (Buchtel) with cream filling]Buchteln buns (Buchtel) with cream filling
Scarecrow
The shape must be deep!
matroskin_kot
And what should be the bottom of the buns? I turned off the lower heating element - it smokes, nevertheless, turned on the convection. I'm waiting ... what will come out
matroskin_kot
Lumpy form, reactive yeast ...
I covered the top, they "puff-bump" - jump up and down. The bottom is like a rum woman, porous, but light. wait a little. look cool. I put more chocolate in the middle of the drops ...Buchteln buns (Buchtel) with cream filling
The view, of course, is still more protiny, but the rolls turned out. It’s good that she didn’t put the protvinek into a small one, in this they looked so lonely before proofing ... When I began to pour in cream, I realized that I didn’t need to shift it, but now I think that cream was needed a little less ... I’m bazaar took, and there was half a kilo with a hook thick ...
Thanks for the recipe! Mine are already eating ...
Scarecrow
The bottom should be light. They will not bake at the bottom, there is also a cream of cream.

The cream, probably, depends on the oven. Or from the form. The last time I ... poured 700ml. There was nowhere to put the leftovers. It was on the brink, but nothing escaped. You seem to have a deep baking sheet, you shouldn't have rolled out of such a container.

How do you taste?
matroskin_kot
I don’t know about the taste, I’ll only try it tomorrow morning, but I’ve already put in the second portion ... it’s kneading now. ... There are 3 rolls left out of 12, and three have not tried it yet ... The granddaughter ate a whole roll, three sons-in-law They say it's delicious. It would be tasteless, it would not be eaten so dashingly ... I'll hide it for myself in the morning
nut
Kitty Matroskin - this is resilience to endure until the morning, when there are such delicacies nearby LADTS
Tanyusha
matroskin_kot, so after 6 you can't eat
matroskin_kot
I don’t try - I smell Buchteln buns (Buchtel) with cream filling]Buchteln buns (Buchtel) with cream filling
This is the second batch - nothing came out, first I turned on the lower heating element, then, when the cream "grabbed", I turned on the upper one. It was only necessary to give the test a distance, but "... I can't take it anymore, I'll help you tomorrow ..."
On the line - Gashins, with a difficult to pronounce name ...
Scarecrow
Quote: Tanyusha

matroskin_kot, so after 6 you can't eat

And after seven you can!
Crochet
Quote: matroskin_kot

I don’t try - I smell
matroskin_kot
This is our way, Brazilian Buchteln buns (Buchtel) with cream filling ! What a blessing that the smell does not get better!
matroskin_kot
Only my photos come out clumsy, "in life" buns are even nothing ... Not so dark, and in fact, more evenly ...
Scarecrow
Quote: matroskin_kot

Only my photos come out clumsy, "in life" buns are even nothing ... Not so dark, and in fact, more evenly ...

With what pleasure I would now gobbled up half a tray tried a little ...
matroskin_kot
Yeah, me too ... But the thought warms me that tomorrow I can try a couple
elena_nice74
please tell me my buns did not rise during the proofing, what could be the reason
Scarecrow
Quote: elena_nice74

please tell me my buns did not rise during the proofing, what could be the reason

Yeast. Either they immediately poured too hot milk and the yeast died.
elena_nice74
Thank you very much, next time we will be more attentive !!!
matroskin_kot
Definitely yeast, I just bake these buns .. Granddaughter is three years old, eats and smacks her lips ..
Tosha
THANK YOU!!! The whole family ate in the evening and the next morning the children shared the remaining three buns for two "with fists"
matroskin_kot
I baked "regular" buns, but in the cream filling, instead of sugar, I added strawberry syrup - from the five-minute jam and between the berry buns .... Recommend
moby
Well, I, a lover of buns, decided to cook this delight. The dough turned out to be very rich, it increased more than 2 times in 1 hour (I used only pressed yeast 20g).
But, there were adventures later: after proving the buns, I pour them with cream (buns in a deep form), put them in the oven (gas) and after ten minutes the cream boiled and began to drip to the bottom of the oven, ignite and burn. I am in horror engaged in extinguishing, a smoke exhaust for the whole kitchen. The dog ran into another room, coughed, the neighbors from above came running and asked if everything was fine with us, the smoke was coming down. Well, in general, this did not affect the result, the beauties-buns turned out superb, I already tried them hot
Next time I'll take no more than 200 ml of cream, otherwise we'll burn like this) And the shape was deep ...
There are traces of dripping and caked cream along the edges of the mold ...
Buchteln buns (Buchtel) with cream filling
Scarecrow, thanks for the delicious recipe!
Scarecrow
Yes, it seems that the form is deep. I have the same, no more. It's strange. Maybe it's smaller than mine, so the rolls increased when baked and shoved the cream out?
Luysia
Scarecrow, I will cook your rolls very rarely, because I will stop them to eat there is impossible very hard.

Buchteln buns (Buchtel) with cream filling

Notice how my rolls look like yours!

The filling was made from market sour cream (almost slightly sour cream) and added a little milk. Nothing curled up, almost everything was absorbed into the rolls.
Scarecrow
Surprisingly, I was sure that some kind of garbage would work with sour cream, because sour cream would curl up. And you are already the second and you are not complaining.
Crochet
Quote: Luysia

Scarecrow, I will cook your rolls very rarely, because I will stop them to eat there is impossible very hard.
In-in, I was also told to bake them as rarely as possible, the reason is the same ...

Chuchelka-Natuska, thank you, with such rolls the disease with a name that caresses the ear is thickjothe booty is just around the corner, the main thing is that it's not with me ...

Buchteln buns (Buchtel) with cream filling
Scarecrow
And do not even hope, do not complain and do not cry. My conscience will not wake up. : - * What is not in nature cannot wake up.
Crochet
Quote: Scarecrow

And don't even hope that my conscience won't wake up.
The forecast is encouraging ...
* Gulya *
Hello, can dough for rolls be made in HP on the Dough mode?
Scarecrow
Quote: * Gulya *

Hello, can dough for rolls be made in HP on the Dough mode?

Of course.
Pom
Scarecrow, the recipe is wonderful! But for some reason, the buns turn out to be very dense and airy, is this the way it should be?
Scarecrow
Quote: Pom

Scarecrow, the recipe is wonderful! But for some reason, the buns turn out to be very dense and airy, is this how it should be?

No, it shouldn't, they are fresh - very soft and porous, fibrous. The softest pastry. Are you sure about yeast?
Pom
Quote: Scarecrow

No, it shouldn't, they are fresh - very soft and porous, fibrous. The softest pastry. Are you sure about yeast?
I'm sure I baked bread on them, everything was ok.
matroskin_kot
Today I baked rolls and cheesecakes ... Cool! And, most importantly, quickly, while I was busy with the soup, the dough was kneaded, cut, and in the oven ... Just today, there is too much cream. Lightly boiled came out .... For cheesecakes, a separate plus !!!
Scarecrow
Quote: matroskin_kot

Today I baked rolls and cheesecakes ... Cool! And, most importantly, quickly, while I was busy with the soup, the dough was kneaded, cut, and in the oven ... Just today, there is too much cream. Lightly boiled came out .... For cheesecakes, a separate plus !!!

Dap was the cream?

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