Wafer rolls with jam

We are searching data for your request:

Forums and discussions:

Manuals and reference books:

Data from registers:

Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for making wafer rolls with jam

For the test:

5 eggs
Sugar 1 cup
Creamy margarine 57% fat 200 grams (or butter)
Sifted wheat flour 1.5 cups (cup with a capacity of 250 milliliters)

For cream and filler:

Jam of any kind 200 grams
Butter 50-70% fat content 200 grams
Boiled condensed milk 200 grams
Vanillin 10 grams (1 sachet)
Walnut, chopped and roasted 150-200 grams

Main ingredients: Oil, Flour
Serving: 51 servings
World CuisineCanadian Cuisine

Inventory:

Deep saucepan, Stove, Deep bowl - 2 pieces, Mixer, Glass, Waffle iron, Tablespoon, Kitchen spatula, Plate, Large flat dish

Making wafer rolls with jam:

Step 1: melt the margarine.

Put the right amount of margarine in a deep stewpan and place it on a plate included in a small level.

Melt the margarine not completely, so that half of the mass is liquid, and the rest is just soft, otherwise the waffles will turn out to be too thick during baking and will not fold well into tubes. Then set the saucepan with margarine aside and let cool to room temperature.

Step 2: beat the eggs.

While the margarine is cooling, beat in the deep bowl the right amount of unshell eggs and add the above amount of granulated sugar to them.

Using a mixer, whisk the ingredients in a white, foamy air until sugar is completely dissolved. This process will take you about 20 - 25 minutes, the better the eggs are beaten, the waffles will be more airy.

Step 3: combine the margarine and beaten eggs.

Make sure the margarine has cooled and pour it into a bowl of eggs. In no case do not introduce hot margarine into the egg mass! Eggs can curl up and small white pieces form, which ultimately leads to poor-quality wafer baking.

Beat the resulting mass with a mixer for 10 to 15 minutes. You won’t get a uniform consistency, small pieces of not melted margarine will float on the surface, but don’t worry as it should be, in the process of re-mixing they dissolve completely.

Step 4: add the flour.

Now arm yourself with a glass and use it to pour wheat sifted flour into a bowl with liquid ingredients. Add the flour in parts, on the floor of a cup, while not ceasing to beat the liquid mass with a mixer.

As a result, you should get a batter that resembles the consistency of batter for pancakes or thick sour cream. Beat the dough until you are sure that there are no small lumps of flour left in it.

Step 5: bake wafer rolls.

Open a clean and dry waffle iron, grease it with a small amount of margarine, just take the package in which the margarine was wrapped, there is always a small amount of fat on it, and grease the waffle iron with these residues. Preheat the waffle iron to the aisle and lower 1 tablespoon of batter onto its middle.

Close the waffle iron tightly, wait 2 - 3 minutes and you can safely open it. You should get a beautiful light beige waffle. Gently pry one side of the waffle with a kitchen spatula and, helping yourself with your fingers, drag the tidbit onto a plate. Then put another 1 tablespoon of batter in a waffle iron and close it.

While another wafer is baking, lay in the one that you put on the plate with a small layer of any kind of jam.

Then roll the waffle into a tube. Wafers need to be rolled while they are hot! In just a few seconds. They cool and do not lend themselves to folding, begin to crumble and break. Therefore, all actions must be performed quickly, took out, greased, turned!

Step 6: prepare the cream and fill the tubes.

After you have used all the dough and baked, layered with jam and rolled all the waffles into tubes, proceed to the preparation of the cream. Place the softened oil with boiled condensed milk in a deep bowl and beat until smooth with a mixer for about 10 to 12 minutes.

Then add the vanillin, whip the cream again for 2 to 3 minutes, and with the help of a tablespoon, fill the tubules resulting in a sweet mass. Sprinkle the cream with fried and chopped walnuts, and warm the tea, it's time to taste.

Step 7: serve the wafer rolls with jam.

Wafer rolls with jam are served chilled and placed on a large cake dish. This sweet joy is pleasant to relish with fresh only brewed tea, coffee or not very sweet juice, such as orange. Also, such a dessert will look great on your holiday table with a bottle of sparkling champagne or semi-sweet white wine. Amazingly delicious, enjoy and have fun! Enjoy your meal!

Recipe Tips:

- - If you have purchased non-boiled condensed milk, it’s not scary, just turn the stove on a medium level, put a can of condensed milk in a large pan filled with running water, and boil the condensed milk for 2 hours. Then pour boiling water from the pan and pour a can of condensed milk with cold water, so you can cool it faster, and then use as directed.

- - Wafer rolls can be filled with any kind of cream, condensed milk, cream, whipped with sugar and chocolate, fresh berries and many of your favorite sweet ingredients.

- - The waffle iron can be greased with vegetable oil or olive oil, the main thing is that the fat should be free from pungent odors and not salty.

- - Sometimes, for greater splendor, dough with vinegar is added to the dough.