Description
In France this cake came from Germany, where it is called "Schneckenkuchen" translated "Cake of snails". But the person who brought the cake, couldn't speak German and couldn't pronounce the name, in the hearts said:"For me it's Chinese!" Since then, and went "Chinese" (SPO).
Ingredients
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Flour
500 g
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Milk
700 ml
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Sugar
70 g
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Butter
100 g
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Salt
0.5 tsp
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Chicken egg
1 piece
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Yeast
20 g
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Raisins
100 g
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Chocolate milk
100 g
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Yolk egg
2 piece
Cooking
In flour, add sugar, salt, stir. Dissolve yeast with a little milk.
Eggs mix well with remaining milk and add to flour.
Knead the dough, to behind the walls of the bowl.
Butter cut into pieces and drive into the dough, lifting it. This operation will take several minutes.
When the oil came in, put the dough in a warm place to raise for an hour. The dough can be prepared in KHP.
While the dough rises, prepare the cream. Better, of course, if the cream is prepared in advance. For this mix the yolks, sugar and flour.
Add a small bit of milk (100 ml), stir well. The rest of the milk put on to heat up and, when it is warm, add the egg-sugar-flour mixture.
Cook, stirring constantly, until thick. The cream we need quite thick.
The finished cream cover with foil to avoid the crust and let cool.
Form grease with butter and sprinkle with flour.
The dough is kneaded, roll out 1/4 of vistream and the bottom of the form.
Roll out the remaining dough.
Cream lubricates with a thick layer.
Sprinkle the pre-soaked raisins and chopped chocolate.
A collapsible roll.
Cut into pieces of 4 cm.
Put in the form.
Grease yolk, sprinkle with almonds (if any, not necessary)
...
Put in a warm place for 1 hour to rise. Bake 30 minutes at 180*C. I the oven not pre-heated. Sorry, in the context of no photo camera "capricious" and did not want to get involved.
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