Chiffon black and white rolls: beautiful to see and so yummy
published on 11 November, 2019 at 10:26
Ingredients:
80 ml oil
100 ml milk
85 gr flour
15 gr powdered cream
1 teaspoon vanillin
1 teaspoon salt
5 egg yolks
80 ml oil
100 ml milk
85 gr flour
15 gr powdered cream
1 teaspoon vanillin
1 teaspoon salt
5 egg yolks
5 egg whites
1 teaspoon cremar tartar
110 gr sugar
10 gr of cocoa powder
Hazelnut cream to stuff
Directions:
Boil the oil and add the milk. Mix flour, salt, vanillin and cream separately. Then add the milk and the yolks.
Whisk the egg whites and add sugar and cream of tartar. Add to the mixture with the egg yolks and stir.
Divide the dough into two equal quantities and add the cocoa to one of the two.
Pour the two mixtures, alternating, in a baking pan covered with parchment paper.
Bake at 300°F (150°) for 35 minutes.
Then stuff with hazelnut cream, roll and serve.
Boil the oil and add the milk. Mix flour, salt, vanillin and cream separately. Then add the milk and the yolks.
Whisk the egg whites and add sugar and cream of tartar. Add to the mixture with the egg yolks and stir.
Divide the dough into two equal quantities and add the cocoa to one of the two.
Pour the two mixtures, alternating, in a baking pan covered with parchment paper.
Bake at 300°F (150°) for 35 minutes.
Then stuff with hazelnut cream, roll and serve.
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