Wafer rolls with condensed milk
The entire recipe of these (indeed, all other) wafer rolls with condensed milk is composed of two parts: the direct wafer rolls and sweet greasy, oily cream. That we "zhenim" only at the final stage.
But unlike many other recipes, for it needs a minimum of utensils (two capacious tanks for mixing and one - just for themselves tubules), whereas the presence of a powerful and resourceful elektrovafelnitsy mixer becomes imperative.
But more to the point, both directly began to prepare these rolls with butter cream, I put the stew condensed milk. And though manufacturers galore offer a finished product for home cooking, I took nevarёnuyu deliberately condensed milk. After buying your "choice without a choice," she dark and with a pronounced flavor. And I love these cream wafer rolls gently brown, light, so instead of the recommended five to six hours ... I was preparing its only two. And the rest - all as always: the pan with a lid, the water should completely cover our bank, and after cooking hot bank should be well cool for at least an hour.
That's all the wisdom. Enjoy your meal. And though it is expected that consumers will be most grateful children, practice shows that the biggest competition they make no peers, namely adults. Therefore, the number of components to share this recipe for two, just not worth it.