Cream Rolls with Choux Pastry Made In a Bread Maker.

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You can cook Cream Rolls with Choux Pastry Made In a Bread Maker using 14 ingredients or wanting. Here is how you cook it.

Materials of Cream Rolls with Choux Pastry Made In a Bread Maker

  1. Prepare 1 of double the recipe ○Custard Cream.
  2. Prepare of Bread dough.
  3. Provide 200 grams of □Bread (strong) flour.
  4. You need 20 grams of □Sugar.
  5. You need 3 grams of □Salt.
  6. Provide 20 grams of □Margarine.
  7. Provide 20 grams of + 130 grams □Skim milk powder + water.
  8. You need 3 grams of □Dry yeast.
  9. You need of Choux pastry.
  10. You need 40 grams of ■Water.
  11. Prepare 20 grams of ■Vegetable oil.
  12. Provide 1 pinch of ■Salt.
  13. You need 20 grams of Cake flour.
  14. Provide 1 of Egg (medium).

These recipes cook in approximately 40 minutes from start to finish, and 10 steps. Get ready to attend these recipes to get you through a strenuous back-to-school spell!. Here is how you mix 10 actionsthat.

Cream Rolls with Choux Pastry Made In a Bread Maker steps by step

  1. 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..
  2. To make the bread dough: add all of the bread dough ingredients to the bread maker and start the dough cycle..
  3. 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..
  4. 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..
  5. 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..
  6. 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..
  7. 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.
  8. 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..
  9. 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..
  10. Bake for 15 minutes at 200℃. Cool on a wire rack and decorate with a sprinkling of nib sugar if you like..

Cooking is action are normal done by everyone, but not everyone has telenta in making the maximum Cream Rolls with Choux Pastry Made In a Bread Maker, what are they?

How to cook Cream Rolls with Choux Pastry Made In a Bread Maker to get results that are maximum

  1. Sorting double the recipe ○Custard Cream, Bread dough, □Bread (strong) flour, □Sugar, □Salt, □Margarine, + 130 grams □Skim milk powder + water, □Dry yeast, Choux pastry, ■Water, ■Vegetable oil, ■Salt, Cake flour, Egg (medium), the right food ingredients also affect the results of cooking, starting from selection fresh ingredients will be very good because the content of the nutrition is still very good.
  2. Tools The cookware used must also match what is cooked. Also, care must be taken that the cleanliness of the cookware does not affect the taste and nutritional content.
  3. How to cook Cream Rolls with Choux Pastry Made In a Bread Maker, which includes which ingredients must be processed first and which ones are processed later and when to add spices. Read the steps to make it 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.. , This is done in order to produce processed which has nutritional quality and cooked food maturity without reducing the delicacy of the cuisine.

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