Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, cream rolls with choux pastry made in a bread maker. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
The choux pastry we're making is a bit thinner than the original recipe, so use a little less cake flour, and all of the egg. Spread the choux pastry mixture over the top of the cream rolls with a spatula. Top the cream rolls with nib sugar if you like, or leave them plain.
Cream Rolls with Choux Pastry Made In a Bread Maker is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Cream Rolls with Choux Pastry Made In a Bread Maker is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have cream rolls with choux pastry made in a bread maker using 14 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Cream Rolls with Choux Pastry Made In a Bread Maker:
- Make ready double the recipe ○Custard Cream
- Take Bread dough
- Make ready □Bread (strong) flour
- Prepare □Sugar
- Take □Salt
- Take □Margarine
- Get + 130 grams □Skim milk powder + water
- Take □Dry yeast
- Prepare Choux pastry
- Prepare ■Water
- Get ■Vegetable oil
- Make ready ■Salt
- Make ready Cake flour
- Get Egg (medium)
When done, prick the tops with a toothpick to allow the steam to release. This is one of my most favorite desserts. What is better when you bite the soft, light puff and the cold, buttery creamy filling just oozes out and melt in y. Choux pastry is not that hard to make, but it requires the right techniques..
Steps to make Cream Rolls with Choux Pastry Made In a Bread Maker:
- To make the cream: make Kikomoe's Microwave Custard Cream, doubling the recipe. Divide the custard cream into 8 portions of about 1 tablespoon each. Wrap individually with cling film and chill in the refrigerator or freezer.
- To make the bread dough: add all of the bread dough ingredients to the bread maker and start the dough cycle.
- Once the dough is ready, take it out of the bread maker and divide it into 8 portions. Form the dough into balls and leave to rest for 10 - 15 minutes. ※ If the dough is sticky, try dusting it with a little flour.
- To shape the bread: place the balls seam-up and roll out into an oval shape. Place the chilled custard that you made in Step 1 on top of the dough. Roll the dough out bigger than in the photo and spread the cream further to each side.
- Fold the dough over and pinch the edges closed securely. If you get any cream on your hands, make sure to wipe it away before closing up the dough.
- Put the cream rolls seam-down on a baking tray lined with parchment paper. Loosely cover with cling film and prove for a second time in the oven on the proving setting for 15 minutes. Whilst the cream rolls are proving, prepare the ingredients for the choux pastry.
- Make the choux pastry. Once the dough has proved for a second time, begin to preheat the oven to 200°C. Carry on proving the dough on top of the oven whilst it is heating up. Make the choux pastry using Poku-chan's Cream Puffs with Vegetable Oil & 1 Egg recipe. - - https://cookpad.com/us/recipes/148106-cream-puffs-with-vegetable-oil-and-one-egg
- The choux pastry we're making is a bit thinner than the original recipe, so use a little less cake flour, and all of the egg.
- Spread the choux pastry mixture over the top of the cream rolls with a spatula. Top the cream rolls with nib sugar if you like, or leave them plain.
- Bake for 15 minutes at 200℃. Cool on a wire rack and decorate with a sprinkling of nib sugar if you like.
There will be more room for the delicious pastry cream filling as well. Some bakers prefer all purpose or bread flour because the high protein content makes the choux pastry hold their shape better. These flours also give choux pastry a thick and crisp shell. Knead the craquelin and roll it between two pieces of parchment paper until very thin Once you have your craquelin ready, you can prepare the recipe for choux pastry. You can use all-purpose flour, but you will likely get more cracks.
So that is going to wrap it up with this exceptional food cream rolls with choux pastry made in a bread maker recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
