Cake with a shortcrust pastry crust and a cream filling
You don’t have access to the majority of my recipes! Say something if you see this recipe. If we don’t, we’ll vanish from your news feed. INGREDIENTS:
flour (three cups)
Yeast, 2 tablespoons
1 gallon of milk
2 teaspoons of sugar
1 teaspoon sodium chloride
a single huge egg
melted butter (half a cup)
METHOD: – In a mixing bowl, combine yeast, 1 tablespoon sugar, and warm milk (not hot; it will kill the yeast). Mix well and cover for 5-7 minutes to allow the yeast to flourish.
-Add the egg, melted butter, flour, salt, and the remaining 1 tablespoon of sugar to the yeast mixture and stir thoroughly.
-turn the dough out onto a lightly floured area and knead for about 10 minutes, or until smooth.
-Place the dough in a bowl.in a greased bowl, cover it and put it in a warm place until it has doubled in size. -Punch down the dough to release the air. Roll the dough into small balls and place them in a greased baking dish. Cover it to let it rise a second time. – Bake at 180 degrees for 15 to 20 minutes -Butter the rolls immediately after taking them out of the oven. Then enjoy freshly baked rolls.
