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Cream Rolls With Choux Pastry Made In A Bread Maker Recipe

Cream Rolls with Choux Pastry Made In a Bread Maker Recipe
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Serving : 8
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Prepare the ingredients before making Cream Rolls with Choux Pastry Made In a Bread Maker in your home. Then, follow these steps below to serve Cream Rolls with Choux Pastry Made In a Bread Maker for your family or friends.

Ingredients: Cream Rolls with Choux Pastry Made In a Bread Maker

  • 1 double the recipe ○Custard Cream
  • Bread dough
  • 200 grams □Bread (strong) flour
  • 20 grams □Sugar
  • 3 grams □Salt
  • 20 grams □Margarine
  • 20 grams + 130 grams □Skim milk powder + water
  • 3 grams □Dry yeast
  • Choux pastry
  • 40 grams ■Water
  • 20 grams ■Vegetable oil
  • 1 pinch ■Salt
  • 20 grams Cake flour
  • 1 Egg (medium)

How to Make Cream Rolls with Choux Pastry Made In a Bread Maker

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Cream Rolls with Choux Pastry Made In a Bread Maker in your home by yourself.

    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.
  • Step 2
  • To make the bread dough: add all of the bread dough ingredients to the bread maker and start the dough cycle.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 10
  • Bake for 15 minutes at 200℃. Cool on a wire rack and decorate with a sprinkling of nib sugar if you like.
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