🥛Pair:
150 ml of milk (0.6 cups of 250 ml)
4 g Dr. Oetker dry yeast (1 tsp with a slide)
80 g flour (0.5 cups 250 ml)
10 g sugar (0.5 tablespoons)
🥛 Make a dough.
1. Sift flour through a sieve.
2. Add yeast, sugar and stir.
3. Set aside 15 minutes.
4. Add warm milk and stir.
5. Cover the dough with a towel or plastic wrap and set aside in a warm, draft-free place for 25-30 minutes.
🥨 Poppy filling:
200 g poppy seeds (1, 3 cups of 250 ml)
150 g sugar (0.75 cups, 250 ml)
🥨 Prepare the poppy filling.
1. Pour boiling water over the poppy seeds and set aside for 30-40 minutes.
2. Drain and place on a paper towel and dry for 10-15 minutes.
3. Grind the poppy seeds with a meat grinder or blender.
🥨Test:
dough
50 g eggs (1 pc.)
30 g sugar (1.5 tablespoons)
50 g butter
3 g salt (pinch)
250 g flour (1.6 cups of 250 ml)
vanilla sugar with natural bourbon Dr. Oetker vanilla
🥨 Make the dough.
1. Combine dough, egg, sugar and vanilla sugar.
2. Add flour by sifting through a sieve, salt and softened butter.
3. Knead the dough, transfer to a bowl, cover and place in a warm place for 1.5-2 hours.
🥚 Glazing:
10 g yolk (0.5 yolk)
10 g water (2 tsp)
🥨Form a roll.
1. Grease your hands and work surface with vegetable oil, lay out the dough and roll out a 30 cm by 40 cm rectangle.
2. Mix the poppy seeds with sugar and place on the dough, stepping back a few centimeters from the edges.
3. Roll a tight roll, pinching the edges.
4. Pinch the main seam, transfer the roll to the baking sheet with the seam side down.
5. Lubricate the roll with a thin layer of glaze.
6. Leave the roll in a warm, draft-free place for 1 hour.
7. Send the roll to bake in an oven preheated to 180C with convection for 35-40 minutes.
8. Take out the finished roll and let it cool down.
9. Sprinkle the roll with powdered sugar on top.
Негізгі бет Тәжірибелік нұсқаулар және стиль POPPY ROLL by Liza Glinskaya 🥨
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