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| French custard buns |
Required Ingredients:
Water - 125 ml (1/2 cup)
Butter - 50 g
Wheat flour / s - 100 g
Potato starch (1 tbsp. Spoon a small hill) - 20g
Eggs - 3 pieces.
Hard cheese - 100 g
Salt - 1 pinch
Filling №1:
Hard cheese - 50 g
Garlic - 2 cloves of small
Mayonnaise - 3 tablespoon (Large)
Filling №2:
Salmon (liquid drained) - 1/2 jar (240 g)
Curd cheese ("cream bonjour") - 1/2 jar
Capelin roe ("Santa Braemar", with salmon) - 1-2
tbsp. l.
Preparation:
1. Grate the cheese on a fine grater.
2. Mix the flour and starch.
3. In a saucepan pour water, add a pinch of salt and butter,
cut into small cubes, bring to a boil.
4. Pour in the boiling water and starch flour and quickly
shovel Mix the dough lagged behind the walls of the pan. Remove the saucepan
from the heat and stir a little to cool the dough.
5. Add one egg, each time carefully vymeshivaya batter until
uniform and smooth.
6. When all the eggs are added and the dough is well mixed,
add the grated cheese and mix well with his test.
7. Heat oven to 220 C.
8. podpylenny flour baking put using a teaspoon or a pastry
bag small bun the size of a walnut at a distance from each other.
9. Bake for 20 minutes to propeklis buns and became golden.
Finished rolls leave briefly in the oven is off, by opening it. Ready-cooled
rolls cut horizontally (not to the end!) And fill your favorite stuffing or
salad.
10. Part I of rolls filled with cheese, grated, mixed with
crushed through a press garlic and mayonnaise. A second part of buns stuffed
with canned salmon (drained fluid, and the fish mash with a fork), mixed with
caviar capelin and curd cheese.
Enjoy the party!
