Cream Filled Rolls In A Bread Maker Recipe by cookpad.japan
Cooking Instructions 1 Add all of the dough ingredients to the bread maker, set to the 'bread dough' setting and press start. 2 Make the custard cream in the microwave. First add 2 egg yolks and 50 ml of milk into a heat-resistant bowl and mix. 3 Add the sugar and vanilla essence to the mixture and mix again. 4 Aff the flour in a few goes, mixing into the mixture with each addition. 5 Add the rest of the milk and once mixed, wrap the bowl loosely with cling film. Heat for 1.5 minutes in a 1000 W microwave. Take it out once, mix with a whisk and put back in the microwave for a further 1.5 minutes. 6 Whilst still warm, add the butter and melt by mixing it in. Once the cream has become a bit more transparent, it's done. 7 Transfer the cream to a shallow container, wrap tightly and set aside. 8 Preheat the oven to 180°C. 9 Next, the bread dough. When the alarm on the bread maker sounds, take the dough out of the machine, cover with a tea towel and leave to rest for 20 minutes. 10 Split the dough into 10 pieces, each weighing around 55 g. 11 Roll each piece of dough into an eliptical shape with a rolling pin and dollop 1/10 of the custard cream mixture onto each. 12 Fold the dough in half over the cream. 13 Make 4 incisions along the edge of the dough with a scraper. 14 Line a baking tray with parchment paper and bake 5 rolls at a time, leaving plenty of space between each one on the tray. Bake at 180°C for 12 minutes. Once they turn a nice golden colour, they're done. 1 Add all of the dough ingredients to the bread maker, set to the 'bread dough' setting and press start. 1 Add all of the dough ingredients to the bread maker, set to the 'bread dough' setting and press start. 2 Make the custard cream in the microwave. First add 2 egg yolks and 50 ml of milk into a heat-resistant bowl and mix. 2 Make the custard cream in the microwave. First add 2 egg yolks and 50 ml of milk into a heat-resistant bowl and mix. 3 Add the sugar and vanilla essence to the mixture and mix again. 3 Add the sugar and vanilla essence to the mixture and mix again. 4 Aff the flour in a few goes, mixing into the mixture with each addition. 4 Aff the flour in a few goes, mixing into the mixture with each addition. 5 Add the rest of the milk and once mixed, wrap the bowl loosely with cling film. Heat for 1.5 minutes in a 1000 W microwave. Take it out once, mix with a whisk and put back in the microwave for a further 1.5 minutes. 5 Add the rest of the milk and once mixed, wrap the bowl loosely with cling film. Heat for 1.5 minutes in a 1000 W microwave. Take it out once, mix with a whisk and put back in the microwave for a further 1.5 minutes. 6 Whilst still warm, add the butter and melt by mixing it in. Once the cream has become a bit more transparent, it's done. 6 Whilst still warm, add the butter and melt by mixing it in. Once the cream has become a bit more transparent, it's done. 7 Transfer the cream to a shallow container, wrap tightly and set aside. 7 Transfer the cream to a shallow container, wrap tightly and set aside. 8 Preheat the oven to 180°C. 8 Preheat the oven to 180°C. 9 Next, the bread dough. When the alarm on the bread maker sounds, take the dough out of the machine, cover with a tea towel and leave to rest for 20 minutes. 9 Next, the bread dough. When the alarm on the bread maker sounds, take the dough out of the machine, cover with a tea towel and leave to rest for 20 minutes. 10 Split the dough into 10 pieces, each weighing around 55 g. 10 Split the dough into 10 pieces, each weighing around 55 g. 11 Roll each piece of dough into an eliptical shape with a rolling pin and dollop 1/10 of the custard cream mixture onto each. 11 Roll each piece of dough into an eliptical shape with a rolling pin and dollop 1/10 of the custard cream mixture onto each. 12 Fold the dough in half over the cream. 12 Fold the dough in half over the cream. 13 Make 4 incisions along the edge of the dough with a scraper. 13 Make 4 incisions along the edge of the dough with a scraper. 14 Line a baking tray with parchment paper and bake 5 rolls at a time, leaving plenty of space between each one on the tray. Bake at 180°C for 12 minutes. Once they turn a nice golden colour, they're done. 14 Line a baking tray with parchment paper and bake 5 rolls at a time, leaving plenty of space between each one on the tray. Bake at 180°C for 12 minutes. Once they turn a nice golden colour, they're done. 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