Wednesday, February 15, 2012

Dumpling recipe tiramisu

Low-protein wheat flour 500 grams
11 grams of instant yeast
150 grams of granulated sugar
250 ml cold water
White butter (shortening) 1 tablespoon
Bleach the dough 1/4 teaspoon
Salt 1/4 teaspoon

ISI VLA Tiramisu:
350 ml of liquid milk
125 grams of granulated sugar
1 tablespoon Rhum
1 tablespoon instant coffee
50 grams of cornstarch

Unsalted butter (unsalted butter) 100 grams
100 grams of powdered sugar
3 tablespoons instant coffee, brewed with 5 tablespoons water Pangs
Chicken egg 1 egg
Low-protein flour 75 grams
20 grams of milk powder
1 tablespoon Rhum

A. Contents: Mix all ingredients and cook over medium heat, stirring frequently, until cooked and thickened. Lift.
2. Topping: Beat butter until fluffy and smooth Guia. Enter the coffee, eggs and rhum while continuing to be shaken. Add milk and flour and stir well. Enter in a plastic triangle. Set aside.
3. Dissolve salt in cold water. Mix all dry ingredients, pour the salt solution. Knead until smooth. Add butter and white, knead until smooth.
4. + Allow the dough for 30 minutes.
5. Kempiskan dough, cutting and weighing 50 grams weigh it, round it off. Fill with 1 tsp of the stuffing mixture. Rest for +10 minutes.
6. Spray topping on the buns to form a spiral (like a mosquito coil).
7. Heat the pan steamers, steamed buns for ± 20 minutes. Remove and serve.

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