The Best Milky Cream Wafer Bars (old fashioned recipe) скачать в хорошем качестве

The Best Milky Cream Wafer Bars (old fashioned recipe)

Homemade wafer bars with excellent taste. This cream is something special, it easily ends up in containers too comparing with the best store-bought milky cream! 😋 Check out my channel for more great recipes: https://goo.gl/MgrA7h Subscribe here and don't miss a video: https://goo.gl/sNRyb6 Ingredients: 2l and 250 ml of fresh milk (9.4 cups) 750 gr of sugar (3.8 cups) 2 tsp of Vanilla 150 - 250 gr of finely chopped walnuts (1.3 - 2.1 cups) Half package of wafer sheets little bit of lemon juice • Optional 1 margarine (in that case you will have enough cream for the whole package of wafer sheets) For cooking this cream, use a bigger pot. I used a pot of 5 l. That will save you a lot of standing beside the stove. First, pour only 1l of milk (less than half) in the pot and measure with the spatula the level of the milk. Put the milk to boil and once it did, slowly add the rest of the milk. This way you will reach much faster the boiling point, than heating up the whole amount of cold milk at once. When the whole amount milk starts boiling, turn down the heat and cook on medium, frequently stirring. The milk should boil down to the previously measured line. Once the measured line is reached, add the sugar. Now it is very important to stir constantly since the sweet milk can burn down easily. When the cream reaches such consistency that the spatula is leaving a line behind it is almost done. Add the vanilla flavoring and the finely chopped walnuts and lemon juice if you wish. Remove from the heat and if you wish, add the margarine and stir until it completely combines with the cream. Fill the wafer sheets while the cream is still hot. As it starts to cool down it will stiff and it will be harder to spread it on the sheets. Cover the filled wafer sheets with a clean kitchen cloth and put something heavy on top to help the sheets stick properly. Cut the wafers into small bars. I usually cut them 2 squares wide and 5 squares long, diagonally. It is the best to leave overnight the wafers, then the flavors will set. The wafer bars will still be crunchy since there is not too much moisture in the cream itself. Walnut Sheet Cake with Rich Walnut Cream (traditional Serbian cake with a story): https://goo.gl/muV9DT Mosaik biscuit cake with chocolate pudding & bananas (quick & easy - no bake)    • Mosaik biscuit cake with chocolate pudding...   Whipping Cream Cake:    • Whipping Cream Cake (no-bake)   Poppy Seed Roll Cake:    • Poppy Seed Roll Cake - with Bakery Rolls   new video every week