Recipe of Super Quick Homemade Cream Rolls with Choux Pastry Made In a Bread Maker - Logo collection for you

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Before you jump to Cream Rolls with Choux Pastry Made In a Bread Maker recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Within the Kitchen.

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You may well prefer cooking with your oven, but using a microwave instead will cost you much less money. Possibly the realization that an oven makes use of 75% more energy will motivate you to use the microwave more. Compared with your stove, you can make boiled water or steamed vegetables faster, and use a great deal less energy, by using countertop appliances. Many people wrongly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. A dishwasher is specifically effective when it's full before a cycle is commenced. Don't dry the dishes by using heat, use the cool dry or air dry options to increase the money you save.

The kitchen alone provides you with many small means by which energy and money can be saved. Green living just isn't that difficult. Mostly, all it requires is a little bit of common sense.

We hope you got benefit from reading it, now let's go back to cream rolls with choux pastry made in a bread maker recipe. You can have cream rolls with choux pastry made in a bread maker using 14 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to prepare Cream Rolls with Choux Pastry Made In a Bread Maker:

1. Get 1 of double the recipe ○Custard Cream.
2. You need of Bread dough.
3. You need 200 grams of □Bread (strong) flour.
4. Take 20 grams of □Sugar.
5. Use 3 grams of □Salt.
6. Get 20 grams of □Margarine.
7. Use 20 grams of + 130 grams □Skim milk powder + water.
8. Use 3 grams of □Dry yeast.
9. Take of Choux pastry.
10. Get 40 grams of ■Water.
11. Use 20 grams of ■Vegetable oil.
12. Take 1 pinch of ■Salt.
13. Use 20 grams of Cake flour.
14. Use 1 of Egg (medium).

Steps to make Cream Rolls with Choux Pastry Made In a Bread Maker:

1. To make the cream: make Kikomoe's Microwave Custard Cream, doubling the recipe. Divide the custard cream into 8 portions of about 1 tablespoon each. Wrap individually with cling film and chill in the refrigerator or freezer..
2. To make the bread dough: add all of the bread dough ingredients to the bread maker and start the dough cycle..
3. Once the dough is ready, take it out of the bread maker and divide it into 8 portions. Form the dough into balls and leave to rest for 10 - 15 minutes. ※ If the dough is sticky, try dusting it with a little flour..
4. To shape the bread: place the balls seam-up and roll out into an oval shape. Place the chilled custard that you made in Step 1 on top of the dough. Roll the dough out bigger than in the photo and spread the cream further to each side..
5. Fold the dough over and pinch the edges closed securely. If you get any cream on your hands, make sure to wipe it away before closing up the dough..
6. Put the cream rolls seam-down on a baking tray lined with parchment paper. Loosely cover with cling film and prove for a second time in the oven on the proving setting for 15 minutes. Whilst the cream rolls are proving, prepare the ingredients for the choux pastry..
7. Make the choux pastry. Once the dough has proved for a second time, begin to preheat the oven to 200°C. Carry on proving the dough on top of the oven whilst it is heating up. Make the choux pastry using Poku-chan's Cream Puffs with Vegetable Oil & 1 Egg recipe. https://cookpad.com/us/recipes/148106-cream-puffs-with-vegetable-oil-and-one-egg.
8. The choux pastry we're making is a bit thinner than the original recipe, so use a little less cake flour, and all of the egg..
9. Spread the choux pastry mixture over the top of the cream rolls with a spatula. Top the cream rolls with nib sugar if you like, or leave them plain..
10. Bake for 15 minutes at 200℃. Cool on a wire rack and decorate with a sprinkling of nib sugar if you like..

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