Скачать с ютуб Vanilla Cream Filled Buns: A new favorite😋 в хорошем качестве

Vanilla Cream Filled Buns: A new favorite😋

Lean and soft buns with a sweet buttery filling. 00:00 Intro 00:25 Mixing the dough 01:00 Proofing 1 01:16 Portioning 01:43 Proofing 2 01:54 Shaping 02:30 Proofing 3 02:43 Baking 03:08 Making the cream 04:09 Final Touches Ingredients for the BUNS 400g All purpose Flour (see Notes) 60g Sugar 3g Salt 8g Instant Yeast 1 pc Egg (50g) 70g Unsalted Butter 170g Milk Method: 1. Combine all ingredients and knead to form a dough. The dough should be smooth and elastic and not stick to the sides of the mixing bowl. (Approx. 10 min with the machine 15 min by hand) 2. Leave to proof for 1 hour. 3. Punch down and dived into 12pcs. (approx. 63g) 4. Roll into balls and leave to rest for 15min 5. Shape the dough. 6. Cover and proof for at least 1 hour. (see Notes) 7. Egg wash before baking. (Optional) 8. Bake at 150°C /302°F for 15 min - 20 min. 9. Cool before filling. Ingredients for the Mousseline CREAM 60g Sugar 18g Corn flour 3 Egg yolks 10ml Vanilla 300g Hot Milk 200g Unsalted butter 1. In a saucepan, whisk the sugar, corn flour, yolks and vanilla until pale in color. 2. Add in 1/4 of the hot milk and whisk well. 3. Add the rest of the milk and whisk. 4. Cook the custard on medium heat, whisking as the mixture cooks. 5. Take off the heat when the custard starts to bubble. 6. Cover with cling film and leave to cool. 7. When the custard is cooled. Whip the butter and add in the custard. The temperature of the butter and custard should be the same otherwise the cream breaks. Notes: For the BUNS: 1. If using bread flour Start with 310g of flour. Adjust accordingly. The dough should come together and not stick to the mixing bowl. 2. I found I needed over an hour on cold days for the buns to double in size. Trust your intuition and use the proofing times as a guideline. For the Mousseline CREAM: 1. Measure out the cooked cooled custard and use half that amount of butter. I found this amount to be the best consistency. (The more butter you use the stiffer it gets). 2. If you prefer a sweeter cream you can add more sweetness with icing sugar. 3.If the mixture looks a bit curdled, fix this by warming it for a few seconds in the microwave or over a pot of hot water then whisking again. For STORAGE: 1. I stored the leftover buns in the fridge inside an airtight container and warmed them for 10 -15 seconds in the microwave when serving. 2. I froze the buns without the cream filling. Check out my passion project❤️‍🔥: Kuozy Indie Music Soul 🎶 HERE ON YOUTUBE:    / kuozymusic   Listen to all the Music used for Dear Kappy Videos 🎶 ON SPOTIFY: https://open.spotify.com/playlist/0bf...