Monday, October 22, 2012

Vanilla Cornets


All-purpose flour 1-1/2 cup
Butter 2tbsp
Sugar 2tbsp
warm Milk 3/4rth cup
Yeast 1 tsp
Salt pinch
Foil roll

Butter cream:

Butter 100gms
Powdered sugar 100gms
Vanilla essence 1/2 tsp
Low fat cream 1/2 cup


Add sugar, yeast in warm milk. Rest it for 15 minutes. After 15 mins you can see a foam with sour smell.

 Now take a bowl mix flour, salt, melted butter. In that add sufficient yeast mixture to make a dough. wrap it using cling and rest for an hour.

After an hour you can see the dough size is doubled. Punch the dough liberally for fe seconds and divide it into 7-8 portions.
Now wrap the bowl and rest it for one more hour.
Mean while prepare aluminium cones using aluminium foil. the procedure follows:
  -->Take 10" length foil and fold into half and then start folding slowly from one end to form a thin cone.

  -->Repeat the  same procedure to remaining foils.
After an hour knead each ball and roll it to form a long strip. No twist this to the aluminium cone. You can observe the pics how I twisted.

Take a baking tray arrange foil on it. Arrange the twisted cornets on the aluminium foil. Cover ith cling and rest it for half an hour.
After 1/2 hr brush the cornets ith ghee or melted butte and bake at 150 degrees C.(check in between and turn using holder). 
Remove  and cool it from oven once it was lightly brown.

Butter Cream

Mix all the ingredients in a bowl listed under butter cream.
Now beat slowly for few seconds at low speed. Later beat it in high speed till they form peaks.
Once the cornets are cooled, remove the foil cones and fill the butter cream using piping bags.

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