How to cook a cream biscuit ?
Dessert / / August 12, 2017
- Cow milk - 3/4 cup
- potato flour - half art.l wheat flour -. floor Art.. L, the yolk of one egg
- Sugar - half cup of butter - 100 g, a quarter of a bag of vanillin
- Cream 30% - 500ml, prunes - 200 g.
- Powdered sugar - 3 tbsp.spoons, liquor -150 ml
To prepare custard cream biscuit should be potato flour and mix thoroughly.In a deep bowl pour a half servings of cold milk.Then gradually add the potato and wheat flour.Stir well to avoid lumps remain.Before you cook cream sponge cake, the rest of the milk must be boiled.Then pour it into stirring the previously prepared mass.
continuing to stir to boil milk mass.Then you need to remove it from the heat and cool.While dairy mass freezes, you need to take the butter, sugar and egg yolk, and lightly rub them.After that, the weight of the cooled milk must be gradually add a teaspoon of powdered with sugar and egg yolk butter.The cream should be thoroughly mixed, it is possible to grind in a blender.You can add vanilla
To prepare the cream biscuit prunes need to cook in the evening.To do this, it needs to be thoroughly washed, remove all the seeds and chop.Thereafter, the pulp chopped prunes to pour liquor, and put in the fridge to infuse.If biscuit cream will be used in the preparation of children's cakes, the liquor may be replaced by sweet syrup or plain water.
The next day, prunes need to grind in a blender until smooth.If the mixture get too thick, add a little sweet liqueur or syrup.After that you need using the mixer to whip the cream.If there is a mixer, you can whip hand.By switching the mixer on very low speed gradually add the sugar is necessary.As a result, should get a stable cream biscuit.
This stir prunes and whipped cream is not necessary.On shortbread biscuit to plot the first mass of frayed prunes and whipped cream on top of grease.The remaining biscuits cream is applied exactly in this way.It remains only to decorate a sponge cake and place in the refrigerator to biscuits soaked in cream.
12 Aug, 2017
12 Aug, 2017