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Vanilla Cream Rolls
Ingredients:
For the pastry dough:
• 2 cups all-purpose flour
• 2 tbsp sugar
• ½ tsp salt
• 2 tsp instant dry yeast
• ½ cup warm milk
• 2 tbsp butter (softened)
• 1 egg
For the vanilla cream filling:
• 2 cups milk
• 3 tbsp sugar
• 3 tbsp cornstarch
• 2 egg yolks
• 1 tsp vanilla extract
• 2 tbsp butter
For finishing:
• Powdered sugar (for dusting)
Instructions:
1. Make the dough
1. In a bowl, mix warm milk, yeast, and 1 tbsp sugar. Let it sit 5–10 minutes until foamy.
2. Add flour, remaining sugar, salt, egg, and butter. Mix into a soft dough.
3. Knead for 8–10 minutes until smooth and elastic.
4. Cover and let it rise for 1 hour, until doubled in size.
2. Shape the rolls
1. Divide dough into small pieces. Roll each piece into a rope.
2. Wrap around greased cream horn molds (or improvise using foil cones/metal cones).
3. Place on a tray, cover, and let rise 20–30 minutes.
3. Bake
1. Preheat oven to 350°F (175°C).
2. Bake rolls for 12–15 minutes until golden.
3. Remove from oven, cool, then carefully take them off the molds.
4. Prepare vanilla cream
1. In a saucepan, whisk milk, sugar, and cornstarch until smooth.
2. Add egg yolks and cook over medium heat, stirring, until thickened.
3. Remove from heat, stir in butter and vanilla extract.
4. Let it cool completely.
5. Assemble
1. Fill a piping bag with vanilla cream.
2. Pipe cream into each roll until filled.
3. Dust with powdered sugar
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