Salt 5 gm
Preparation Method for Cream Horn
- Sieve the flour and add a salt
- Make a dough with flour salt and water kneed.
- With log of fat the dough should be smooth and soft rest the dough for 20 minutes egg and divide the fat.
- Into a equal portions roll out the dough into a rectangle shape and apply 1/3rd fat. 1 on to 2nd 3 on rest the dough for 20 minutes the fridge and introduce there remaining fat in similar manner.
- Give 3 times folding and bind folding by following 20 minutes interval between each turn.
- You the dough into rectangle shape and not into desire shape because bake 425°F and then at 350°F for above 20 minutes.