Wheat Flour
3 cups of wheat flour
1 tablespoon of active dry yeast
1 egg
1 1/2 cup of sugar
1/2 cup of cold unsalted butter
Filling
1 tablespoon of wheat flour
1 can of whole milk
2 large egg yolks
1 can of condensed milk
1 tablespoon of unsalted butter
1 can of heavy cream
1 teaspoon of vanilla extract
Wheat Flour
3 cups of wheat flour
1 tablespoon of active dry yeast
1 egg
1 1/2 cup of sugar
1/2 cup of cold unsalted butter
Filling
1 tablespoon of wheat flour
1 can of whole milk
2 large egg yolks
1 can of condensed milk
1 tablespoon of unsalted butter
1 can of heavy cream
1 teaspoon of vanilla extract
Wheat Flour
In a large bowl, combine the flour, yeast, egg, sugar, and cold butter
Mix well until it forms a crumbly mixture
Filling
Dissolve the flour in milk, add the egg yolks, condensed milk, unsalted butter, and heavy cream
Cook over low heat until thickened
Remove from heat, stir in vanilla extract
Mix well
Assembly
In a removable pan, place half of the crumbly mixture, followed by the filling
Top with the remaining crumbly mixture
Bake in a preheated oven at 180°F for 30 minutes or until golden brown
Wheat Flour
In a large bowl, combine the flour, yeast, egg, sugar, and cold butter
Mix well until it forms a crumbly mixture
Filling
Dissolve the flour in milk, add the egg yolks, condensed milk, unsalted butter, and heavy cream
Cook over low heat until thickened
Remove from heat, stir in vanilla extract
Mix well
Assembly
In a removable pan, place half of the crumbly mixture, followed by the filling
Top with the remaining crumbly mixture
Bake in a preheated oven at 180°F for 30 minutes or until golden brown.
