DinnerBooks
Classic Embroidery

Classic Embroidery

Cooking Time1 h 30 m
Ingredients16
DifficultyHard
0
0
Isabell CarlssonIsabell Carlsson
A soft, buttery noise with sweet vanilla cream in the middle is hard to say no to. When these cream buns come out of the oven, the entire kitchen smells freshly baked and lubricated at the same time. And honestly, an entire plate of them feels like just the right level of luxury.

Ingredients

  • Step: 1
    1 pc vanillas
  • Step: 2
    2 1/2 dl milk (3%)
  • Step: 3
    4 msk strokes
  • Step: 4
    3 pc egg yolks (3 egg yolks equal to about 60 g)
  • Step: 5
    3 msk cornstarch
  • Step: 6
    1 msk butter
  • Step: 7
    3 1/2 dl folded in
  • Step: 8
    5 dl cold water
  • Step: 9
    19 dl wheat flour (19 dl corresponds to about 1140 g)
  • Step: 10
    2 1/4 dl strokes
  • Step: 11
    200 g room warm butter
  • Step: 12
    1 1/2 msk assassinated cardemum practitioners
  • Step: 13
    70 g fresh yeast
  • Step: 14
    2 tsk salt
  • Step: 15
    1 pc eggs
  • Step: 16
    100 g melted butter

Instructions

  • Step: 1
    Embarrassment: Share the vanilla rod along and scrape out the seeds. Put the seeds and poles in a pot of milk and half of the sugar. Let boil up. Take from the heat and let stand about 20 minutes.
  • Step: 2
    Wrap up egg yolks, corn starch and the rest of the sugar in a bunke. Lift up the vanilla bar from the milk mixture. Cook up the milk and pour over the egg mixture during whispering, whisper together. Return to the pot. Let boil up during resting and take from the heat directly when the cream has thickened.
  • Step: 3
    Pass the cream through a fine-mask sil down in a bunke. Turn the butter down. Cover with plastic foil, let the foil lie directly to the cream. Let cool and put the cream in the fridge at least 2 hours. Show up before use and fill in a liquor bag.
  • Step: 4
    Vetedeg: Put the oven at 50°C and set a shape with about 4 dl of water at the bottom.
  • Step: 6
    Take out the plates and set in room temperature.
  • Step: 7
    Put the oven at 225°C.
  • Step: 8
    Rescue the noise in the middle of the oven, one sheet at a time, 8-12 minutes or until they get nice paint. Let the noise cool on a bar.
  • Step: 9
    Topping: Melt the butter, brush the noise and dip in or straw over the sugar.
  • Step: 10
    View the vanilla cream fluffy along with the cream. Fill in a liquor bag with round cloth (price nozzle) and fill the noise by pressing the cloth into the noise.

Näring

Serving Size30stora bullar Servings

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