Cream rolls (recipe collection)

[Cream]

Cream rolls (recipe collection)

Category: Confectionery

Ingredients
Cream
Flour	1 tbsp. l.
Milk	300 ml
Sugar	150 g
Room temperature oil	300 g
Egg	1 PC.
Vanillin

Cooking method

• This time I decided to make my life easier and chopped the margarine with flour in a food processor for 1 minute and I got a homogeneous crumb, which apparently played a role since the tubes turned out to be almost flaky:
• I rolled out the dough and cut it into strips.
• Beat butter in a mixer, mix milk, egg, sugar, vanillin with a whisk and put on fire, stir all the time, bring to a boil (the mass will thicken) and cool. Add to butter in small portions at low mixer speed and stuff the tubes
• 
• and like this, starting from the narrow end, I wound it:
• 
• 

The dish is designed for

30 tubes

Note

Here are my straws

Each tube was anointed with a brush with protein and sprinkled with sugar and into the oven 200 * for 15-20 minutes (you need to watch out):

I filled the already cooled Charlotte cream with cream and now they are ready:

[nut]

Just like mine! Only I try not to bake, so they don't crumble so much.
nut, oh, what Christmas trees! They are already delicious, and you are also protein and sugar, so booty will completely stick together

[nut]

nut, The beauty!!!!

[Nut!]

Well, it's right that my seams fell apart !!!! Well I gave an overlap of 1-2 mm Error understood
Nut! It is very clear, available photo! And strongly teased !!!

[nut]

Thank you, nut! This cream, probably in eclairs you can 🔗

[Shortbread dough for straws]

the recipe is not mine personally, I would say a folk recipe.

Shortbread dough for straws

- 1 pack of margarine
- 4 tbsp. flour
- 1 tbsp. l. Sahara
- 4 yolks
- 200 g sour cream

Before baking, do not grease or sprinkle with anything.
From this count you will get sooo many tubes. I usually do half of it, although it all depends on the number of eaters and their speed.

The tubes come off easily, I don't knock on the table. And my tubes are not branded, but ordinary self-adhesive tin, from the market.

I like filling with custard, but many prefer butter.
Just in case, I give mine

Custard recipe

- 1 tbsp. Sahara;
- 4 yolks;
- 2 tbsp. l. flour;
- 1 tbsp. l. starch;
- 0.5 l of milk;
- 200 g of butter.

Eat to your health!

Girls, isn't the dough on the tubes puff?

In due time I made from false puff. Eh, it was delicious ...

[Aunt Besya]

Girls, isn't the dough on the tubes puff?

Aunt Besya, the recipe I listed for shortcrust pastry.

And also delicious from Khrushchev's yeast tubes ... With apple jam ... Or with salad

I would not say that the dough is shortbread, I have tubes that are practically flaky in the photo, even on the first tube you can see bubbles. Shortcrust pastry is completely different in consistency
Perhaps it happened due to the fact that I did not chop with a knife, but with a combine - the mass (flour + margarine) was saturated with oxygen and I did further kneading with my hands very quickly, so I took a photo after the bite and it is clear that the dough is by no means shortbread:

[Nut]

VERY APPETITE !!!!!
Nut, and what recipe did you use to make the dough? For the same that RybkA resulted above?

Rubka and I had the same recipe, only if you decide to do it, chop the margarine with flour in the combine if you have

The beauty! Yummy from childhood! And in which online store can you prescribe such cone molds? Tell me, pliz ...

[kolyma]

kolyma
🔗
🔗

Girls, today is my day of experiments. The dough is from the recipe for tubes, but I added a bag of baking powder Dr. Etker to it and baked such sticks (the sticks were of course slammed with us), I decided what would happen, but such tasty sticks did not either sandy, or slightly flaky - in short crunches
In the middle, a little fried for yourself, beloved in a circle for the rest

[Shortbread dough for straws]

For those who are in the tank, and where is the recipe for the tube test
This one?

the recipe is not mine personally, I would say a folk recipe.

Shortbread dough for straws

- 1 pack of margarine
- 4 tbsp. flour
- 1 tbsp. l. Sahara
- 4 yolks
- 200 g sour cream

I exhibited my recipe as it should be, I wrote in detail about the dough and its composition, but I have no idea where everything disappeared and I can no longer add it myself

[nut]

nutIrina made straws yesterday according to your recipe. In your photo, they look like flaky ones, but they look different from me. When biting off, the dough, of course, looks like a puff, but somehow it's still not like yours. In general, delicious. You write that I only chopped butter with a knife for a minute and I took longer, maybe this is a mistake.

[Natasha]

Natasha , sorry, I haven’t been here for a long time, but I’ll answer - all of a sudden you’ll decide to make some tubes. Firstly, the margarine (250g) "Donut" should be almost out of the freezer, that is, not frozen into stone, but VERY cold - cut into pieces and with flour with the knives of the combine literally 5-10 seconds, so as not to grind into flour, but so that the pieces of margarine are a little less than rice grains - and then you add all the other COLD products and quickly knead only with your hands, collect everything into a ball. Margarine pieces will be visible in the dough. I also want to say - here I use only margarine I didn't like butter

[nut]

nut, Irina thanks for the answer. I already did it again three days ago. She herself guessed, exactly what you wrote, kneaded and turned into flour for a long time. The second time, of course, I liked it more, but still not puff pastry, however, about which they wrote puff pastry. I will definitely do it regularly, I even bought expensive Teskomovsky molds for this. Well, the mistake in the kneading is that I immediately put the products in the combine and cut the margarine on top. Now I will do as you wrote. It turns out so beautifully when you cut strips of dough into cloves. So far I have done only with protein cream, since proteins remain. Now I want to make condensed milk-butter cream. Thanks again for the recipe and clarification.

and what to reel on?

Here are my straws, thank you very much for the forgotten recipe from childhood. Next time I'll do it with a wet meringue.