Youtor
The Best Milky Cream Wafer Bars old fashioned recipe
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=BSSbN0LBuzo
Homemade wafer bars with excellent taste. This cream is something special, it easily ends up in containers too comparing with the best store-bought milky cream! 😋 • Check out my channel for more great recipes: • https://goo.gl/MgrA7h • Subscribe here and don't miss a video: • https://goo.gl/sNRyb6 • Ingredients: • 2l and 250 ml of fresh milk (9.4 cups) • 750 gr of sugar (3.8 cups) • 2 tsp of Vanilla • 150 - 250 gr of finely chopped walnuts (1.3 - 2.1 cups) • Half package of wafer sheets • little bit of lemon juice • • Optional 1 margarine (in that case you will have enough cream for the whole package of wafer sheets) • For cooking this cream, use a bigger pot. I used a pot of 5 l. • That will save you a lot of standing beside the stove. • First, pour only 1l of milk (less than half) in the pot and measure with the spatula the level of the milk. • Put the milk to boil and once it did, slowly add the rest of the milk. • This way you will reach much faster the boiling point, than heating up the whole amount of cold milk at once. • When the whole amount milk starts boiling, turn down the heat and cook on medium, frequently stirring. • The milk should boil down to the previously measured line. • Once the measured line is reached, add the sugar. • Now it is very important to stir constantly since the sweet milk can burn down easily. • When the cream reaches such consistency that the spatula is leaving a line behind it is almost done. • Add the vanilla flavoring and the finely chopped walnuts and lemon juice if you wish. • Remove from the heat and if you wish, add the margarine and stir until it completely combines with the cream. • Fill the wafer sheets while the cream is still hot. As it starts to cool down it will stiff and it will be harder to spread it on the sheets. • Cover the filled wafer sheets with a clean kitchen cloth and put something heavy on top to help the sheets stick properly. • Cut the wafers into small bars. • I usually cut them 2 squares wide and 5 squares long, diagonally. • It is the best to leave overnight the wafers, then the flavors will set. • The wafer bars will still be crunchy since there is not too much moisture in the cream itself. • Walnut Sheet Cake with Rich Walnut Cream (traditional Serbian cake with a story): • https://goo.gl/muV9DT • Mosaik biscuit cake with chocolate pudding bananas (quick easy - no bake) • • Mosaik biscuit cake with chocolate pu... • Whipping Cream Cake: • • Whipping Cream Cake (no-bake) • Poppy Seed Roll Cake: • • Poppy Seed Roll Cake - with Bakery Rolls • new video every week
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