Unlike traditional cream cheese cakes with soft crust, the crispy crust version (Craquelin) brings an interesting experience when enjoying. The combination of crispy crust, fragrant with butter and sugar and cool, melting egg cream filling inside makes this cake very "pleasant" to both adults and children.
Housewives, please refer to how to make cakes that are both delicious and save cooking time. Accordingly, prepare ingredients for 3 separate parts: crispy crust (Craquelin), bun crust and egg cream filling.
For the crispy craquelin shell, it is necessary to prepare 60gr of plain butter (to soften at room temperature), 50gr of sugar (you should use brown sugar to color it beautifully) and 60gr of multi-purpose flour.
The crust of banh su needs up to 120ml of filtered water (or unsweetened fresh milk), 60gr of plain butter, 65gr of multi-purpose flour, 2 industrial chicken eggs, 1/2 teaspoon of sugar and a little salt.
The ingredients for the egg cream filling will include 2 egg yolks, 40gr of sugar, 20gr of cornstarch, 200ml of unsweetened fresh milk, 10gr of butter and a little vanilla essence.
Starting with the craquelin shell, housewives should mix the soft butter and sugar evenly until the mixture blends, then grate the wheat flour and knead it into a homogeneous block. Squeeze the dough between two pieces of candle paper (about 1 - 2mm thick) and put it in the refrigerator freezer for about 15 minutes to solidify. Next, use a round mold to cut the dough into small pieces.
For the egg cream filling stage, melt egg yolks with sugar and cornstarch. Warm up fresh milk and slowly pour it into the egg mixture, stir well. Filter the mixture through a tray, pour it back into a pot and simmer over low heat, stir continuously until the cream thickens. Turn off the heat, add butter and vanilla, mix well and then let cool, wrap tightly and store in the refrigerator.
To make ice cream bun shells, boil the mixture of water, butter, sugar, salt. When the butter is completely dissolved and the water boils, turn off the heat, pour wheat flour in and stir quickly until the flour is smooth and not sticky to the pot. Let the flour cool for about 5 minutes, continue to add eggs and beat evenly until the mixture is smooth. Put the flour in a ice cream bag, create a round shape on the candle paper.
Before baking, put the cut craquelin on top of each block of cake crust. Heat the oil-free frying pot to 180 degrees C for 5 minutes. Bake the cake for the first time at 160 - 170 degrees C for 15 - 20 minutes. During baking, absolutely do not turn on the oven to avoid the cake crunching. If the cake is not golden enough, you can bake for about 3 - 5 more minutes.
When the cake is cooked evenly and puffed, take it out and let it cool on the stand. Use a sharp knife to make a small hole at the bottom of the cake, pump the egg cream filling inside.
A perfect ice cream bun needs a crispy crust and a fatty ice cream filling to be able to enjoy with your family.
