Cream of cream
By VicentaLakin
SWEETS WITH A SOOTHSAY ARE ALWAYS VERY POPULAR, LIKE A COW HORN. THE RED HORN OF THE INS, WHICH IS PRESENTED TODAY, IS NOT ONLY A CRUMB-CRUMBED SHELL, BUT ALSO A FINE, SOFT KASSDA BUTTER JAM, WHICH IS DELICIOUS ENOUGH FOR PEOPLE TO LICK THEIR FINGERS. AND IT'S RELATIVELY SIMPLE. LET'S TAKE A LOOK. THE COOK SIZE PLATE IS NOT STICKY, AND THE AMOUNT INDICATED IS 6-8. A. SOOTHING: 50 GRAMS OF COLD WATER, 5 GRAMS OF FINE SUGAR, 1 GRAMS OF SALT, 210 GRAMS OF LOW-WEED POWDER, 150 GRAMS OF SALT-FREE BUTTER. B. KASHDA BUTTER SAUCE: ONE EGG YOLK, 20 GRAMS OF FINE SUGAR, 6 GRAMS OF CORN STARCH, 100 GRAMS OF MILK, 1 GRAMS OF VANILLA (NON-USE), 100 GRAMS OF LIGHT CREAM. C. EXTERNAL DECORATING: ONE EGG, 30 GRAMS OF MILK, APPROPRIATE AMOUNT OF ROUGH SUGAR。
Recipe Recommendations
- meringue appropriate amount
- Castel cream sauce appropriate amount
- exterior trim appropriate amount
- cold water 50 grams
- fine sugar 5 grams
- salt 1 gram
- low-gluten flour 210 grams
- unsalted butter 150 grams
- egg yolk one
- corn starch 6 grams
- milk 100 grams
- vanilla extract 1 gram
- light cream 100 grams
- eggs one
- coarse sugar appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Cream of cream
1
Make a soothing pasta: ready to make a soothing meal, but no earlier softening of butter。
2
Cut the butter into small pieces and mix it into low-band powder。
3
Melting sugar and salt with cold water, pouring them into butter and flour, rubbing them in groups with their hands, forming thick pieces and filling them in sealed bags and freezing them into refrigerators for 10 minutes。
4
We're going to make a cartha sauce。
5
The yolk, fine sugar, corn starch and milk are mixed, and the small fire heats up and does not stop mixing until it leaves the fire after a sticky state, with the vanilla blending, covering the skin membrane and putting it in the freezer。
6
Comfort: a three-fold reduction in the shape of the frozen condensed cones horizontally。
7
The three-folded face is again vertically flattened, continuing three-fold and repeating five or six times。
8
Put the folded leather in a bag and freeze it in the fridge for half an hour。
9
Kashda butter sauce: I'm going to release the cream to seven distributions, as shown。
10
Refrigerated cathedral sauce is sifted, evenly mixed with the smoked cream and placed in the freezer。
11
The horns are convoluted: the concubines are sprouted with cold and pine, and they grow into square strips。
12
Production of rollers: rolls of tin paper (or tarpaulins resistant to high temperature). The tarpaulin is better supported than tin paper, and if it is used alone, it is easier to crush after heating, preferably by adding another piece of paper to the inside of the tin paper, which is rolled into a drum. Squeeze the tin paper at one end and make it like a map. If a tarp is used, this step is ignored。
13
Stereotyping: Entangling stripes around cylinders。
14
Decorations: The eggs and milk for the decorations are evenly mixed and painted on the trumpet。
15
Roll in the sugar again and shake the extra part (the sugar is not as good as it is, and no sticky sugar is needed at the bottom so it doesn't melt in the oven)。
16
Put the horns on a non-glued grill and leave a little space in each middle。
17
Baking: Put it in a pre-heat oven, up and down 190 degrees, about 20 minutes. The specific time and temperature may be adjusted depending on the actual temperature of the oven。
18
After roasting, take it out and put it on the net。
19
Pull out the tin cardboard drums and load Kashda butter in a cutter bag and squeeze it into the middle。Cream of cream Make Tips
The baked trumpet can be kept in seals for three days, but if it is stored for too long, the skin is not too thin, so it is best to eat it that day. If a one-time mass is made, the pre-baking trumpet can be placed in the freezer for one to three months。