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Child's pastry with condensed milk "Obayashka"
Instructions
Put the butter (100 g) into a deep bowl, add the sugar (1 cup) and vanillin (0.5 tsp). Melt everything in a water bath until you have a smooth liquid mass. Remove from the water bath, let it cool a little and add the chicken eggs (3 pcs).
Whisk all the ingredients lightly with a whisk or fork until you have a smooth, viscous mass. There is no need to beat it with a mixer until frothy - just mix it well so that the eggs combine with the butter-and-sugar mixture.
Pour the milk (1 cup) into the mixture. Separately, combine the flour (2 cups), starch (3 tbsp) and baking powder (1 tsp), then add the dry ingredients to the liquid mass.
Thoroughly mix the dough with a spoon or whisk until smooth, breaking up all the lumps. The dough should be smooth and of medium thickness - similar to thick sour cream. The starch makes it especially tender.
Line a baking mould (about 25×30 cm) with parchment paper and grease it with vegetable oil using a silicone brush. Pour the dough into the mould and level the surface. Bake in an oven preheated to 180°C for 30 minutes, until golden brown. Check for doneness with a toothpick - it should come out dry.
Take the baked sheet out of the oven and let it cool slightly for 5–10 minutes. Then, with a sharp knife, carefully cut the sheet horizontally into 2 equal parts. Place the bottom part on a tray or dish and generously spread it with condensed milk.
Cover the spread layer with the top part and press down gently. Let the pastry soak for 10–15 minutes - the dough is very tender and absorbs the condensed milk quickly.
Cut the soaked sheet into neat individual pieces (rectangles or squares) and arrange them on a plate. If you like, you can drizzle a little more condensed milk over the top - this makes the pastries even moister and sweeter. Serve with tea or milk.
Tips
- 1
The starch in the dough makes the sheet especially tender and airy. You can use either potato or corn starch - the result is equally good.
- 2
For children under 3, I reduce the amount of sugar in the dough to half a cup - the condensed milk is sweet enough on its own. The flavour stays pleasant but less cloying.
- 3
Instead of ordinary condensed milk you can use boiled (caramelised) condensed milk - the flavour will be caramel-like. Condensed milk with cocoa also works for a chocolate version.
- 4
I keep the finished pastries in the refrigerator in a sealed container for up to 3 days. Before serving, you can warm them slightly in the microwave for 10–15 seconds.
FAQ
Can I make it without starch? +
Yes, the starch can be replaced with the same amount of flour (3 tbsp). However, the sheet will turn out a little denser and less tender. The starch makes the texture airy and melt-in-the-mouth.
Why did the sheet turn out dry? +
Most likely it was over-baked or too much flour was added. Bake for exactly 30 minutes at 180°C and check for doneness with a toothpick. It is also important not to overheat the mixture in the water bath.
Can I use margarine instead of butter? +
You can, but the flavour will be less rich. Butter gives the characteristic creamy aroma and tenderness. If you use margarine, choose a good-quality dairy margarine.
Is this recipe suitable for children with an egg allergy? +
Unfortunately, the eggs in this recipe are difficult to replace - they provide structure and fluffiness. For children with an allergy it is better to choose a different, egg-free recipe.
Can I freeze the finished pastries? +
Yes, the individual pieces can be frozen for up to 1 month. I thaw them at room temperature for 30–40 minutes or in the microwave for 20–30 seconds. After thawing, the texture stays tender.
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