Roti Pastry Vanilla Isi Cherry
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Roti Pastry Vanilla Isi Cherry
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Servings -
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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.