Fancy "bows"

Description

Gentle, not heavy muffin with pudding-cream and a layer of sugar glaze. Soft, airy bows with gulls fly away in a moment, a little gape - and they're gone....

Ingredients

Flour

300 g
Butter

45 g
Sugar

115 g
Chicken egg

2 piece
Milk

400 ml
Yeast

1 tsp
Powdered sugar

50 g
Salt
Pudding vanilla

1 piece

Cooking

Knead the dough. Manually. Dissolve the yeast in warm milk, add sugar, melted, room temperature butter and egg, mix well, add flour. Knead a soft dough and put on 2 hours in a warm place until the dough has come. During proofing 1 times to press down. In the bread maker. Put in bucket of bread machine products and enable the "Dough", I have this: 2 hours 20 minutes.

40 minutes before the end of proofing the dough, boil the cream. That's out of this pudding.

To do this, in a Cup pour the contents of sachet, add 3 tbsp sugar and 4 tbsp milk 250 ml.

Stir until smooth.

In a saucepan boil the milk and pour the contents of the Cup. Stir. Put on the fire, stirring constantly, look once it boils, cook for about 10 more seconds and remove from heat, allow to cool.

Pudding cream, when cools, thickens, while stirring so it turns out lumpy, don't worry - in the future, when baking, they will melt.

By the time the cool pudding to room temperature, our dough is ready. Divide it in half, each half roll out into a rectangle 37х26 see

Spread in the middle cream.

One edge of the test bends on the plastered portion,

cover with the second edge.

Cut into strips 3 cm wide, I turned 12 PCs.

Every one with one hand to twist to get the bow. Put on with baking paper baking sheet and give rasstoyatsya in a warm place for 30-40 minutes.

Lubricate every bow egg (and not oil) and send in a preheated 220*C oven for 10-15 minutes until it will turn brown.

While bows are baked, make the fondant. To do this, 1 tbsp milk dilute powdered sugar to thick-flowing state, it's too thick to do.

Get our bows out of the oven

and, while hot, grease with a brush fondant. Fondant gives the ribbons sweetness and tenderness, they become soft, not crispy, and when combined with the pudding cream is simply delicious!!! By the way, the next day they become even softer and .... even better!!!

And it is in the cut - up and

across. Bon appetit!!!

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