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miércoles, 11 de enero de 2012

Butter Cream Horns

1 yeast cake
3 tbsp butter
3 tbsp sugar
1 1/2 cups fluor
1/3 cup warm milk
1 egg

Crumble yeast, add 1 tbsp sugar and mix until liquid.  Add the other two tablespoons sugar, egg beaten until light and butter broken into small bits.  (do not cream or melt) Add fluor and salt alternate with warm milk.  Mix with knife.  Cover and set aside to double in bulk.  knead lightly adding more fluor if necessary, roll 1/4 inch thick, as much round as possible.  Cut like sections in pie and roll starting with wide side.  Raise until double.
Bake 350ºF 20 minutes.

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