Two-tone rolls with cranberry cream filling

Description

Two-layer rolls with a delicate custard cream powder in the cranberry sauce D arbo.

Ingredients

Berry sauce

4 Tbsp
Chicken egg

2 piece
Sugar

1 Tbsp
Milk ghee

250 ml
Flour

1 cup
Water

300 ml
Butter

50 g
Cream

100 ml
Starch

1 Tbsp
Cocoa powder

2 tsp
Salt
Olive oil

1 Tbsp
Soda
Vanilla

Cooking

Make the dough. To do this you must beat the egg with sugar and a pinch of salt. Add baked milk can and milk. Then add olive oil. Stir. Add baking soda and vanilla.

Portions enter the flour. Pour the boiling water, mix well. Leave the dough for 20 minutes.

Then the dough should be divided into two parts. One - light batter, to the other part add the cocoa powder and mix.

While the dough is resting and sealed. Prepare the cream sauce. Butter cut into pieces and put in a saucepan. A pot put on the fire. When the butter has melted, add the sugar, a little salt.

Add the cream and stir. Add starch. Boil for 3-4 minutes until thick. The sauce turns smooth, shiny and slightly thick.

Now prepare the basis for the rolls. First fry the pancakes light, then dark.

Dark pancake grease sauce, put on his light and also lubricates cream sauce. Distribute on top of cranberry sauce. Collapsible roll.

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