Description
The bun is very tasty and soft, with coconut milk, with the addition of ricotta and sour cream. Filling, cherry jam and whipped cream.
Ingredients
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Coconut milk
325 мл
-
Yeast
8 г
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Sugar
4 ст. л.
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Flour
785 г
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Ricotta
200 г
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Sour cream
150 г
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Butter
65 г
-
Salt
-
Cream
400 мл
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Powdered sugar
100 г
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Jam
400 г
Cooking
In a bowl, poured the milk, put sugar, yeast and 100g of flour. Stir and put heat to quickly ferment the yeast. After 30 minutes in a bowl put a pack of ricotta, sour cream, salt and softened butter. Mix the dough again in the bowl covered with a lid and put in a warm place.
In the batter 300 g of flour. Mixed it again and put in heat.
The dough is well risen.
Poured on the table the flour and put the bowl of dough. Kneaded it a few times adding the remaining flour. ( Flour will probably leave for the test, more or less. It depends on the flour and fat ingredients.)
The batter is still wet, but I cut it into small pieces and each was rolled into a ball.
Each ball roll in flour to not stick the dough to the hands. Balls cut in two and again was rolled into balls of a smaller size.
The pan dimmed parchment paper and spread the balls. All the balls I have do not fit on one baking tray and I put the rest on the other.
Put the baking sheets in the oven, heated to 60 degrees to the buns have risen faster.
After 20 minutes the buns have increased significantly in size, and I set the oven at t 180 degrees. They were baked 30 minutes until Golden color.
All rolls of finely cut verhushechku. Removed a bit from the middle myakish and put in these holes to jam.
Cream whipped with powdered sugar. Put them in a pastry bag with a nozzle and slowly pushed at the hole with jam.
On cream put cut from rolls of the top and sprinkled with icing sugar.
Bun in the section. The texture of the scones tender and airy.
Buns with coconut. In the context of visible gentle white color finely porous crumb. Scones are delicious!
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