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Roti Pastry Vanilla Isi Cherry

Roti Pastry Vanilla Isi Cherry
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Servings - Prep Time - Cook Time -
Ingredients

SPONGE INGREDIENTS

  • 50 gr GOLDEN CROWN Flour
  • 8 gr Instant Yeast
  • 2 gr Bread Improver
  •  200 gr Liquid Milk
  • 100 gr eggs

DOUGH INGREDIENTS

  • 500 gr GOLDEN CROWN Flour
  • 210 grams of sugar
  • 12 gr Instant Yeast
  • 2 gr Bread Softener
  • 100 gr Egg Yolk
  • 100 gr Liquid Milk
  • 150 gr Butter18 gr Gara 

FILLING INGREDIENTS

  • 1000 grams of liquid milk
  • 200 gr Castor sugar
  • 50 gr Custard Powder
  • 20 gr Maizena300 grams of Canned Dark Cherry
How to Make

HOW TO MAKE SPONGE INGREDIENTS

  • Mix and stir all ingredients until they become lumpy.
  • Let stand for 10 hours (or for 1 night)
  • Ready to use     

HOW TO MAKE DOUGH MATERIAL

  • Combine sugar, egg yolk, liquid milk and salt. Stir the ingredients with the balloon whisk until the sugar is slightly dissolved.
  • Combine flour, bread softener, instant yeast. Pour into the egg mixture, add the sponge ingredients, stir using a low speed mixer for 2 minutes until lumpy.
  • Increase the speed of the mixer, stir for 5 minutes, lower the speed of the mixer, pour butter, stir for 2 minutes or until the butter is well blended.
  • Increase the speed of the mixer, stir for 5 minutes or until smooth.
  • Rest the dough for 20 minutes, cut into pieces weighing 50 grams, roll back and rest for 15 minutes.
  • Flatten the dough, fill it with stuffing ingredients, and cover with danish pastry dough.
  • Arrange in a baking sheet and let rise for 45 minutes.
  • Bake at 180 ° c for 10 minutes / until cooked. 

HOW TO MAKE A CUSTARD

  • Dissolve all ingredients in a saucepan, stir with balloon whisk.
  • Boil over medium heat, stirring until it boils and thickens.
  • Turn off the heat, let it cool.
  • Ready to use.
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