Nina Byikovskaya

Saved 1/23/15 11:20 AM from Rolls, cakes, desserts

- Rolls from yeast puff pastry with a custard from http:\/\/videoculinary.ru  See details »

 

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  • 00:00: immediately due today bake delicious and sweet buns custard cream yeast puff test prepare yeast puff pastry value in a bowl mixer sift 700 grams of white flour add 2 teaspoons spoons salt 80 grams or 4 tablespoons
  • 00:30: sugar and 10 grams dry yeast mix add one two eggs 350 milliliters of milk room temperature and 60 grams mild butter on low speed knead smooth soft dough Put the dough on a table
  • 01:00: rolls up into a ball return in a bowl Cover with food film and leave at room temperature approximately two hour dough should increase in volume 2 times coming up the dough We lay on the table attach rectangular shape we place the dough in plastic bag and ship in refrigerate at least for 8 hours through
  • 01:31: eight o'clock we take out the dough from the refrigerator to roll out rectangular reservoir a thickness of 1 centimeter prepare the oil for seaming 500 grams of cold butter We put in a cellophane package and divide it giving it a rolling pin rectangular shape whose dimensions are slightly less than half
  • 02:00: size dough when the oil crash it remains bracket cold but it becomes soft and easy to operate Put a rectangle of oil per half of the dough Cover with the second half we press the edges with a rolling pin to roll out thickness 1 cm yeast puff pastry can be cook apple
  • 02:31: pie custard bun cream and nuts these and other recipes dishes can be found at our website videoculinary.ru or in Russian videokulinaria.ru in the baking section cakes cakes add up the dough into four book brush sweep away the excess flour
  • 03:03: we place the dough in plastic bag and ship in refrigerator for 30 minutes after half an hour We take out the dough from the the refrigerator We place it on table as it lay up the refrigerator turns 90 degrees and roll out into the reservoir a thickness of 1 centimeter add up three times
  • 03:30: brush sweep away the excess flour we place the dough in plastic bag and ship in refrigerator for 30 minutes after half an hour We take out the dough from the the refrigerator We place it on table as it lay up the refrigerator turns 90 degrees and roll out into the reservoir a thickness of 1 centimeter add up three times brush sweep away
  • 04:00: the excess flour we place the dough in plastic bag and ship in refrigerator dough ready to cook custard in pan pour 300 milliliters of milk add 60 grams sugar and bring to boil in a separate bowl break 3 eggs add 60 grams 30 grams of sugar starch or flour and 150
  • 04:32: milliliters of milk mix well whisk until not uniform mixture stopping mix whisk thin pouring stream hot milk-sugar mixture return mixture pan put on medium heat and all while stirring whisk cook until cream thickening turn off
  • 05:02: fire, 50 grams of butter oils and stir up complete dissolution oils Ready cream pour into another dishes Cover with food film and quenched take out the refrigerator yeast puff dough spread on floured roll out in the table seam 65 centimeters long
  • 05:31: and a width of 25 centimeters and divide 24 squares laid out on squares cooled custard and connect the corners squares envelope finished rolls spread on pan lined with paper for baking Cover with a towel and reserve for proofing and a half hour and a half
  • 06:01: hour very carefully grease muffin yolk and We send in advance heated oven bake 15-20 minutes before golden brown colors finished rolls We take out of the oven passed on to wooden board grease apricot jam slightly diluted water We give a little buns
  • 06:30: cool and serve very delicious delicate pastries for tea or coffee inspiration luck and spicy general whose edition