Yogurt Leavened Snowy White Petit Cream-Filled Rolls
Yogurt Leavened Snowy White Petit Cream-Filled Rolls

Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, yogurt leavened snowy white petit cream-filled rolls. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Yogurt Leavened Snowy White Petit Cream-Filled Rolls is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Yogurt Leavened Snowy White Petit Cream-Filled Rolls is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook yogurt leavened snowy white petit cream-filled rolls using 7 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Yogurt Leavened Snowy White Petit Cream-Filled Rolls:
  1. Make ready 250 grams ☆Bread (strong) flour
  2. Take 133 ml Liquid Yogurt Leavening- Recipe ID 386718
  3. Make ready 40 grams ☆Butter
  4. Make ready 20 grams ☆Sugar
  5. Get For condensed milk cream:
  6. Get 50 grams ●Butter
  7. Make ready 3 tbsp ●Condensed milk
Instructions to make Yogurt Leavened Snowy White Petit Cream-Filled Rolls:
  1. In a bowl add in all the ingredients marked with a ☆ and mix with a spatula. Once you have mixed it finely, knead it with your hands till the dough comes together.
  2. Transfer the dough to a working surface, and with your hands, stretch out the dough against the surface and then fold it over itself. Repeat this. The dough is going to be sticky at first but after about 5-10 minutes of kneading it, it will stop sticking.
  3. In a bowl, coat the sides with butter and put the dough in it and cover it with plastic wrap. Leave it in a warm spot and let the dough expand till it's 3-4 times larger. (In winter, let it sit for 8-12 hours, for spring and fall, 5-8 hours, and in summer, 3-5 hours.)
  4. How to check on the rising dough; once it's 3-4 times larger, press down in the center with your index finger coated in flour. Once you press down, and it doesn't return, it has finished rising.
  5. Take the dough and put it on a work surface. With your hands, punch the dough while spreading it out, and then cut the dough into 14 portions.
  6. From the cut side, take the dough and while pulling the surface tightly, make it into a ball. As they are pictured above, put them in a bowl or a plastic bag, wring out a damp towel over them on let them sit for 20 minutes.
  7. Once they have rested, using your hand or a rolling pin, press them again and make them into a ball again while stretching them out.
  8. Put the dough balls on a baking sheet and cover them with plastic wrap or a plastic bag. Under the sheet, put a bowl of hot water and let it rest on top till they expand 2-3 times larger. You don't have to use the water, but if you don't, let them rise gradually.
  9. Once they have expanded to about 2-3 times larger, sift bread flour over the top of the dough with a tea strainer. Put them in a preheated oven at 180°C and bake them for 10-15 minutes. Keep an eye on them. ＾＾
  10. Once they are done, let them cool and with scissors, cut them lengthwise making an opening. Take some room temperature butter and milk and mix them together and stuff the opening.

So that’s going to wrap it up for this exceptional food yogurt leavened snowy white petit cream-filled rolls recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!