#Softcreamsandwichesroll
Very soft cream sandwiches, they are a cloud, they are very soft and super greedy sweet milk sandwiches.
Making them is very simple and it takes a few ingredients.
Light as a feather, soft as a cloud, greedy as few now you can also find the recipe written on the blog Soft sandwiches with custard are spectacular.
The very soft cream sandwiches are ideal for your children's breakfast but also for an everyday snack.
You can also decide not to stuff the sandwiches and eat them like this, they are a real delight, my children are literally crazy after they tasted them, and now they always ask me for them.
Leave me a comment to let me know if you liked the recipe ❤️ thanks in advance
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fluffy cream sandwiches
Difficulty
Low
Cost
Cheap
Preparation time
30 minutes
Rest time
30 minutes
Cooking time
15 minutes
Portions
10
Cooking method
Oven
Kitchen
Italian
Ingredients
580 g 0 flour (13 grams of protein)
2 eggs (about 90 grams)
260 milk (must be cold especially in summer)
60 g butter
75 g sugar
10 gsalt
1/4 tsp vanilla extract (if you click you can see my recipe)
5 compressed beer yeast
For the filling
500 g custard (you can use my recipe click on the link)
to decorate
q.s. milk (about 50 g)
to taste icing sugar (about 20 g)
to taste sugar (about 80 g)
Tools
You can decide to knead by hand until it forms a smooth and homogeneous dough
Planetary (I used a kenwood)
Rolling pin
Sac a poche
Wooden spoon
Preparation for 10 large sandwiches
You can decide to make them even smaller and double them, so you will get mignon sandwiches
Put the milk, yeast and sugar in the mixer bowl and mix until the yeast dissolves
Then add the flour, which must have at least 13 g protein, the eggs, vanilla and butter and knead for 8 minutes, first at speed 1 and then increase to 2
At this point, add the salt and knead for another 2 minutes
Now transfer the dough onto a floured pastry board (the dough will be sticky you have to help yourself with the flour) and give it a little strength by kneading with your hands
Then form a ball and let rise in a floured bowl covered with cling film until doubled (it will take about 1 hour and a half - 2 hours)
When the dough is well leavened, transfer it to the floured pastry board and break the leavening
then form a sausage and divide the dough first in half and then each half into five equal parts
Shape into balls and then flatten each ball of dough with a rolling pin and then roll it up on itself (see video recipe)
Then distribute each sandwich on the baking sheet lined with parchment paper, well apart from each other
Then brush each bun with melted butter or sprinkle them with the release spray and let it rise for another 45 minutes.
Cooking sandwiches
Bake in a preheated static oven at 190 degrees for about 12-15 minutes
Once cooked, let them cool for 10 minutes
In the meantime, put some milk in a dish and some granulated sugar in another
Then take the sandwiches while still hot and pass them first in the milk and then in the sugar, put them on a wire rack and let them cool completely.
Stuffing
At this point you will have both the custard and the sandwiches ready and both will be cold
Insert the custard in the pastry bag with an 8mm nozzle
At this point make a hole in the center of the sandwich from side to side with the help of the handle of a wooden spoon or as I did with the Chinese stick
Finally insert the cream inside completely filling the hole
Now sprinkle a little icing sugar on the sandwiches and enjoy your meal
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