Description
I offer delicious baskets of yeast dough with a custard vanilla cream and sparkling berries fresh blueberries. The cream is prepared without the addition of butter, which gives the cakes a more delicate taste. I cook these tarts two days in a row - so they are like my children! The recipe is again borrowed from the Chinese culinary blog. I think that for this recipe, you can use other berries or fruits.
Ingredients
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330 g
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1 tsp
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170 g
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550 ml
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6 piece
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30 g
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350 g
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2 tsp
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1 Tbsp
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Cooking
Yeast dough I usually get mixed up using the bread machine, but you can knead it in the usual way. In the bucket of a bread machine pour warm milk, add yeast and leave for 5 minutes.
Add the sifted flour, sugar, egg yolks, salt, softened butter, place the bucket in a bread machine, include the mode of kneading.
To speed up the process of dough rising to shift it in a bowl, cover the bowl with film and put in a slightly heated oven. The dough should increase in volume by 2 times.
At this time, prepare the custard. Milk bring to the boil.
At that time, while the milk heats up, combine in a bowl the egg yolks, sugar, salt, vanilla seeds and the sifted flour
In the yolk mass add 2 tablespoons of boiling milk, just whisk. Then, continuing to whisk, add the remaining milk.
Strain the stock through a strainer.
Next, you need on the stove with constant stirring to bring the mass to boil, but the cream burns very quickly, even with constant stirring. I suggest that your option is to heat the mass in a microwave oven for one minute at full power, each time after that, beating well, until a thick cream - I was heated three times for one minute. So You have the cream will not burn. A little cold cream should be covered with a film that is not formed dry crusts.
When the dough will increase in volume twice, blaming it on the table, knead
And divide into pieces weighing about 35 grams.
Formed from pieces of dough balls, cover them with foil and leave to rest for 15 minutes.
Baking baskets, I use here such a muffin tin (diameter of each cell is about 6.5 cm). Grease molds with vegetable oil.
Take one piece of dough, roll a circle
And put it in a mold cake pan.
Then within each basket of dough add about 1-1. 5 tablespoon of cream. Bake without proofing baskets in a preheated 190 degrees oven for about 12-15 minutes. Much bake they do not need!
At this time, prepare the blueberry syrup. In a bowl, combine sugar and 50 grams of fresh blueberries
And I cook a lot, stretching in the process the berries until the sugar has dissolved.
Give the syrup to cool. Second time cooking I strained the syrup, so the berries later turned out beautiful. To the cooled syrup add the remaining fresh blueberries.
Gently mix the blueberries and syrup.
And here's the baked tarts! First, the cream will stand the hat.
And then it will fall off, which is what we need - get the cups, which we fill with blueberries.
The cooled tarts, sprinkle with powdered sugar through a strainer.
Fill the cakes with blueberries, mixed with syrup. Decorate with leaves of fresh mint. Bon appétit!
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