Roll on condensed milk
Sweet memories of childhood. Soft, like a feather, with aromatic notes of milk, covered with milk icing – Grandma’s strudel on condensed milk.
- For filling:
- Lemon - 2 pcs
- Apple - 1 pc
- Sugar - 100 g
- Corn starch - 1 tbsp
- For the dough:
- Condensed milk - 400 g
- Eggs - 2 pcs
- Flour - 160 g
- Butter - 50 g
- Salt - 2 g
- Soda - 1/3 tsp
- Lemon juice - 1/3 tsp
- For the chocolate glaze:
- Condensed milk - 100 g
- Dark chocolate - 100 g
- Butter - 20 g
- Cream - 75 ml
Preparation. Roll on condensed milk
Home condensed milk. Pour the milk in a saucepan, add the cream. Bring to a boil and sprinkle in the sugar in a saucepan center. Cook condensed milk 3 hours on low heat, stirring occasionally. Ready to pour the condensed milk in a bowl and place in refrigerator overnight.
Filling. Lemon scald with boiling water for 10 seconds and remove the peel. Squeeze the juice from the lemons. Apple peel and cut into small cubes. Apple juice and zest perebeyte in a blender until smooth. Pour the apple mixture in saucepan and add the starch. Boil the mass for about 3 minutes. Let cool at room temperature, tighten the film to the body.
Biscuit dough. Melt the butter on a steam bath. Blender condensed milk and whisk the eggs. Add the melted butter, baking soda and lemon juice. Salt mix with sifted flour and add parts.
Cover the baking parchment and spread the batter evenly over the entire surface. Bake for 10-15 minutes cake at 180 degrees.
Hot cake pass on to the towel and fold the roll, let it sit for 10 minutes. Then expand the roll, back 1.5 cm from the edge and place the stuffing. Next, tightly roll up roll, wrap with cling film and leave at room temperature.
Chocolate glaze. In a steam bath brew condensed milk, cream and chocolate. Add the cold butter. Melt all until smooth, cool.
Put the roll seam side down on the grill and pour chocolate glaze. Put in the refrigerator for 5 minutes.
Decorate with strips of melted dark chocolate, cut in rings and arrange on a platter.