Airy Custard Buns

Category: Bakery products
Airy Custard Buns

Ingredients

premium wheat flour 590 gram
the water is cold 160 grams
egg 2 + 1 yolk
sugar 75 gram
salt 0.5 tsp
dry yeast 8 grams
vegetable oil b / s 50 grams
vanilla taste
cream
milk 200 grams
egg 1 PC.
sugar 40 grams
butter 20 grams
flour 1 tbsp. the spoon
vanilla or other flavoring taste
powdered sugar for sprinkling

Cooking method

  • Airy Custard Buns Mix flour with yeast. Combine all ingredients and knead a soft, spreading, but not sticky dough. You can knead in any way: by hand, with a combine, with a bread maker.
  • Airy Custard Buns Form a ball and place in a greased container for fermentation for 1 hour.
  • Airy Custard Buns The dough after an hour of fermentation has risen more than twice.
  • Airy Custard Buns Knead the dough, divide into equal pieces and form into balls. Put on proofer, covered with foil, for one hour.
  • Airy Custard Buns Brush with vegetable oil before placing in the oven. Bake at 180 degrees for 10-15 minutes.
  • Airy Custard Buns While the dough ferments, make a cream. Mix sugar with egg, add flour and dilute with some milk.
  • Airy Custard Buns Boil the rest of the milk and add a mixture of sugar, flour, eggs and milk in a thin stream. Boil. Thicken. Add oil and stir. Allow to cool.
  • Airy Custard Buns We take out the buns, let them cool.
  • Airy Custard Buns We put the cream in a pastry syringe or bag, preferably with a special nozzle for filling eclairs. I have not it. I took an ordinary one with a round hole. Sprinkle the rolls with powdered sugar, pierce with a nozzle and add the cream to the roll. With the right attachment, the cream will go deeply and without problems.
  • And now we quickly make tea or coffee, call the household members (or don't call, but hide with rolls) and enjoy!
  • Airy Custard Buns
  • Enjoy your tea!

The dish is designed for

18 pieces

Time for preparing:

3 hours

Cooking program:

oven

Note

Idea taken from here 🔗... The buns are airy, fragrant, moderately sweet. Who loves sweet pastries, then add a little sugar.

Airy Custard Buns

Kirks
What beautiful buns, bookmark I love buns
Elena Tim
Oh, what buns, Angelkaaaa! Lovely!
I'm taking it to bookmarks, next week I'll try to do it.
ang-kay
Girls!Thank you, dear ones! : girl_love: Good buns and not as nasty as it might seem. Try it. Ra yes, that the recipe is interested.
Galina S
Angelaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa I fainted here !!! Bulky, as the little one says. this is our everything !!! what a beauty!!!!!!
ang-kay
Galyuska!I faint myself! I'm already finishing up the third, but I've only dropped three kilograms! Thank you for your attention!
Kalyusya
Quote: ang-kay
I'm already finishing up the third, but I've only dropped three kilograms!

give ... ten!

Nice rolls! Bookmarked.
ang-kay
Quote: Kalyusya

give ... ten!

Quote: Kalyusya

Nice rolls! Bookmarked.
Thank you!
Leka_s
Angela, yeah, scoring rolls
can I fit in with my 5 kopecks
here we have a recipe for custard buns, and so ELa_ru there I shared how to make a cream as quickly as possible in the micro, I did it and I really liked the method, maybe someone will also come in handy
Quote: ELa_ru
Now about the cream. I made it, as recommended in the Japanese recipe, in the microwave.

Microwave custard.

1. Sift flour into a microwave-safe bowl. Add sugar and stir well.
2. In another cup, heat the milk to a near boil, but do not boil it. Add hot milk to flour mixture, stirring all the time.
3. Put in the microwave for 1.5 minutes; power 600 W. Remove from microwave and stir mixture. Put it back in the microwave for 1.5 minutes.
4.Remove from microwave, add egg yolks and stir well.
5. Microwave the mixture for 1 minute.
6. Remove, add butter and vanillin and mix well.

The cream turns out like thick semolina porridge. You don't need to beat it. This liquefies the cream. I used bakery flour for the cream. I really liked this cooking method for its speed.
More details: https://Mcooker-enn.tomathouse.com/in...43738.0
ang-kay
Alyona, thanks for the praise and info!
SanechkaA
wonderful buns! I will definitely bake it - especially with cream, this is like a control shot for me
Mom Tanya
A very interesting recipe!)
ang-kay
SanechkaA, Mom Tanya, Thank you. be sure to try.
* Karina *
Angel, well, how will you lose weight with you - such buns! I'll come to you for seagulls -1235865639.html]Airy Custard Buns -1236131751.html]Airy Custard Buns 🔗
Scarlett
Angelawhat rolls! On the street, the cake is ill-humored, but there is no milk at home
ang-kay
Quote: * Karina *

Angel, well, how will you lose weight with you - such buns! I'm here for the gulls
Karina, I am pleased to welcome you! And you can speak to me, and calmly! : girl-yes: I myself have been losing weight for three weeks, but yesterday I lost it! Thank you.
Quote: Scarlett

Angelawhat rolls!
Oh, sweethearts!
Quote: Scarlett
On the street, the cake is ill-humored, but there is no milk at home
Somehow in the house I do not suffer from the heat. Yesterday I baked 3 loaves of bread, rolls, made marshmallows and cooked kharcho! And on the street I suffer from it. : crazy: PonapisAla, that already the most scary became! : udarilsya: Mistress. pancake!
Scarlett
Angelchik, I don't really suffer at home either, bread loaves every other day, plus daily cooking plus custom-made pastries. But on the street it's hot ... it's not going to go out, but, damn it, I looked at your rolls, spat and kneaded the dough with a bread maker, while it was standing on the proofer - I dangled into the store, bought some milk (I was too lazy to go to the village yesterday - I had to make do with the store ), the husband will have a belly holiday, although he actually does not live in poverty anyway
The rolls are on the proofer, right now I will sculpt the cream, so now I am also a hazyayka - almost like you
ang-kay
Tanyushka, exactly! Hazayki! Waiting for a roll!
Scarlett
Already sintered! Fotika is dumb, but the rolls are awful! It smells like a candy store at home !!!!!
ang-kay
What a pity that there are no pictures! And the phone? I'm glad we liked it. Did you put in the same amount of sugar or more?
Tumanchik
I went to you for another recipe, but I saw them and could not restrain myself. I baked it. Overeat and fell off ...
The buzz. Very good buns. I baked them with small pieces. With a baby cam. Cracking such with milk is a pleasure.
Thank you, my dear. This is delicious!
Airy Custard Buns
ang-kay
Ira, buns for sore eyes. Thank you for being restless, for making you happy with such beautiful reports.
Tumanchik
Quote: ang-kay

Ira, buns for sore eyes. Thank you for being restless, for making you happy with such beautiful reports.
oh dear, you will calm down here ... my swallows will soon eat me.
thanks to you: drinks_milk: for recipes and science
kseniya D
Angela, here I am with a report. The buns are amazing. At first, when I was molding the rolls, I thought that they would turn out to be some kind of small, because of the specified amount, 16 pieces should turn out. But she did not deviate from the recipe. Boh my, they magically rose during the proofing and in the oven grew to a normal size of this size.The oven I decided to double the rate at once, because 16 - well, a frivolous amount for us Now the son will come in, take it for his daughter-in-law, she is a big lover of mine (in the sense - made by me) rolls. The girl is sick, she needs to raise her tone.
Airy Custard BunsAiry Custard Buns
Who has not done it yet, I advise you to definitely do it!
ang-kay
Ksenia, oh, what wonderful buns turned out. I am glad that everything worked out and the result is pleasing. You need to repeat them to yourself. I haven't baked for a long time. Thank you for such a wonderfully tasty report))))

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