Simple Way to Make Award-winning Light and Airy Chiffon Rolls with Milk Cream Filling

Hello everyone, this is Jim, welcome to my recipe page. Today we will be preparing an original dish "Airy muslin rolls filled with milk and cream" for every night of the week. This is one of my favorite cooking recipes. This time I will make it a little unique. It will smell and look delicious.

Let’s face it, cooking is not the top priority in the lifestyle of every man, woman or child on earth. In fact, too many people are forced to learn the most important thing in their lives, how to cook. This usually means that people often eat processed foods and pre-packaged formulas rather than putting in the time and effort to prepare healthy meals for our family and personal enjoyment.

This means that at some point in your cooking cycle someone is likely to cook better and / or worse than you. Enjoy it because even the best have bad days when they cook. There are several men and women who cook for different reasons. Some cook to eat and survive, while others cook because they like to eat. Some cook in emotional revolutions, others just cook out of boredom. Whatever your goal with cooking or cooking, you should always start with the basics.

The first thing you need to understand is what the different terms you will find in the recipes actually mean. There are many new and sometimes strange-sounding terms that you can find in common recipes. These terms can mean that the difference between a recipe is failure or success. You need to find a way to find the unusual section in each included cookbook that explains various definitions of unknown language. If you are not quite sure what "folding eggs" means, it is in your best interest to check them out.

The palatability of fluffy chiffon rolls with milk cream filling is influenced by many factors, from the type of ingredients to the choice of fresh ingredients, from the ability to cut dishes to the way it is prepared and served. Do not worry if you want to make delicious fluffy chiffon rolls with milk cream filling at home, because if you already know the trick, then this dish can be used as an unusual treat.

The number of servings that can be prepared to make airy muslin rolls with milk cream filling is 6 servings. So make sure this portion is enough to feed you and your beloved family.

To start with this particular recipe, we need to prepare some ingredients. With 13 ingredients and 17 steps, you can conjure up light, airy chiffon rolls with a milk cream filling. Here's how to prepare it.

These cookies keep their shape despite using less flour than usual and have a texture that melts in your mouth. I reduced the amount of condensed milk in the original recipe to make it less sweet. Beat the egg whites until they form a fairly soft and fluffy meringue. If you end up with a hard meringue, it will be difficult to work into the egg yolk mixture and may lose air bubbles. While mixing the meringue with the egg yolk mixture, stir gently and quickly until the mixture is smooth. Do not stir vigorously. Miyu's recipe

Ingredients and spices for the preparation of light, airy muslin rolls with milk cream filling:

1. 5 ◆ egg yolk (medium)
2. 30 grams ◆ powdered sugar
3. 5 medium ◇ egg whites
4. 35 grams ◇ powdered sugar
5. 20 grams ◇ Artificial sweetener of (or powdered sugar)
6. 45 grams of cake flour
7. 30 grams of butter
8. 30 grams of milk
9. 1 drop of vanilla extract
10. For milk cream filling:
11. 200 gram room
12. 10 grams of powdered sugar
13. 20 grams of condensed milk

Cooking instructions for light and airy muslin rolls with milk cream filling

1. Line a 30 cm square baking tray with baking paper and sift the flour twice. Separate the egg yolk from the egg white. Put the egg whites in a large bowl.
2. Beat the egg whites until fluffy and no longer gelatinous. Mix 30g white castor oil and 20g ◇ trehalose. Add egg whites in 2-3 additions and keep beating.
3. Soft meringue is preferred for this recipe, so beat the egg whites until they have shiny and soft tips that fall off. Stop beating just before stiff peaks form.
4. Put the egg yolks and ◆ 30 g icing sugar in a separate bowl and hang over a saucepan of hot water (remove from the hot water when the mixture is hot to the touch). Beat until thick and heavy.
5. Place the butter and milk in an ovenproof dish and microwave on high for 20-30 seconds to melt the butter. Preheat the oven to 180 ° C.
6. Add hot mixture from step 5 and vanilla extract from step 4 and mix well. Add the flour and mix with a whisk and rubber spatula without stirring.
7. Mix the meringue with a beater and add to the mixture from step 6. Using a plastic spatula, stir in the mixture sticking to the sides of the bowl.
8. Take 2 batches of meringue with a whisk and mix until smooth. Pour the mixture of step 7 into the meringue and mix quickly until smooth.
9. Pour the batter into a baking sheet. Lightly level the surface and lower the baking tray twice from a height of 10 cm to remove large air bubbles.
10. Bake in the preheated oven at 180 ° C on the bottom shelf for about 13-15 minutes (adjust the baking time depending on the oven). Transfer the cake to baking tray to a wire rack to cool slightly.
11. After it has cooled slightly, about 5 minutes, place the cookies in a large plastic bag to prevent it from drying out and allow to cool completely.
12. Meanwhile, mix the double cream and powdered sugar together and beat until soft peaks form. Add the condensed milk and keep beating until stiff peaks form. The thick whipped cream will make it easier to roll out the cake later.
13. When the cake has cooled completely, remove the parchment paper. Decide which side should be on the outside and cut a diagonal piece about 3 cm wide for the end of the roll.
14. Here is the beginning of the roll at the top and the end at the bottom. Pour the cream over the biscuit except for the obliquely cut part. If you use the whole cream then there will be a lot of it.
15. Done. I unfolded the parchment page. If you are a beginner, it is easier.
16. 【Optional】 Instead of butter, I used canola oil in the cookie dough and filled it with creamy caramel. https://cookpad.com/ru/recipes/148777-chiffonroll with creamy caramel filling
17. This creamy filling is flavored with Kyoho grapes. I mixed 200g cream, 15g sugar + 50g uzukai grape jam. https://cookpad.com/ru/recipes/148776-druiwekonfyt

You will also find that as your own experience and confidence grows, you will increasingly improvise and adjust your diet to your personal preferences. If you prefer more or less ingredients, or want the recipe to be a little more or less spicy, you can achieve this with simple modifications. Simply put, you will eventually start creating your own recipes. And you will not necessarily learn it when it comes to basic beginner cooking skills, but you will never know until you have mastered these simple cooking skills.

This is the end of this special meal. The easiest way to prepare your favorite light and airy chiffon rolls with milk cream filling. Thank you for reading. I'm sure you can do it at home. More interesting homemade recipes will be available soon. Don't forget to bookmark this page in your browser and share it with family, friends and colleagues. Thank you for reading. Go cook!