Mohnschnecken 2 / Poppy Seed Snails / 汤种罂粟籽面包卷

Recipe Category:

Ingredients / 材料:

Dough:

a: 410 g All-purpose flour, 30 g Milk powder, 42 g Sugar, ¾ tsp Salt, 9 g Active dry yeast
b: 1 Egg, 127 ml Lukewarm water, 130 g Water roux
c: 30 g Butter, 16 Candied cherries

Poppy Filling:

500 ml Milk, 250 g Poppy, ground, 1 package / 37 g Vanilla pudding (or 3 tbsp Cornstarch+1 tsp Vanilla extract), 4-6 tbsp Honey, 2 tsp Cinnamon, 1 Lemon peel, grated, 80 g Almond, chopped or sliced

Lemon Glaze:

面团：

罂粟籽馅：

柠檬糖霜：

Method / 做法:

Add dough ingredients A and B in a mixing bowl fixed with a dough hook and beat at slow speed for 1 minute. Switch to the medium speed, and continue to beat for 3 minutes until a dough forms. Cut in butter gradually and mix for approx. 5 minutes until gluten is fully developed, i. e. elastic, smooth, non-sticky and leaves from sides of mixing bowl. Place the dough in a lightly greased bowl and let rise until doubled in volume, about 1 hour.
While dough is rising, prepare filling. Cook 400ml milk with ground poppy in a pot for 3 minutes over the medium heat. Combine together the pudding powder, 100 ml milk, honey, cinnamon and grated lemon peel and add in the poppy-milk mixture. Boil and stir in sliced almond. Blend thoroughly. Cool down and ready to use.
Turn dough out onto a lightly floured surface and divide it into half, each about 430 grams. Divide into thirds. Press and roll each part into a 25cmx30cm rectangle.
Spread the poppy filling and tightly roll up. With a serrated knife, cut the roll into 8 sections. Place them in a baking tray lined with parchment paper and let rise for another hour until doubled in volume. After proving, brush them with egg wash. Garnish with a candied cherry in the middle and bake in a preheated 180C/350F oven for 15 minutes. Sift the icing sugar into lemon juice to combine and brush over top of bread rolls.

把面团配料中的（a）和（b）混合在搅拌盆中，低速搅拌约1分钟左右。调到中档，继续搅拌直到面团成形。然后慢慢加入牛油，继续搅拌大约5分钟，直到搅拌盆周圈完全干净。面团呈现可拉开的薄膜状，破洞边缘有锯齿状即可。将面团放到抹油的盆中，晃动让面团都均匀沾到油脂，盖上湿布，放到温暖处发酵面团膨胀为双倍大，大约1小时。
面团发酵时，可以准备抹馅。将400毫升牛奶和罂粟籽粉放到锅里中火煮约3分钟。布丁粉，100毫升牛奶，蜂蜜，肉桂粉和柠檬皮屑搅拌均匀后加入罂粟牛奶混合物，煮开，加入杏仁片后拌匀稍微晾凉备用。
翻出面团，放到洒了少许面粉的台面上，用手排挤出面团的气体，匀分成2份，每份大约430克左右。每份擀成25cmx30cm左右的长方形，然后抹上罂粟籽馅。
将把面团由上往下卷，用锯齿刀将面团分8等份。放到铺了烤纸的烤盘上，最后醒发约小时直到面团膨胀为双倍大。刷上一层全蛋液，将樱桃放在中间装饰。入预热180C/350F的烤箱烘焙15分钟。糖粉筛入柠檬汁里，拌匀成糖霜。刷上面包表面。

"Mohnschnecken 2 / Poppy Seed Snails / 汤种罂粟籽面包卷" is part of these categories:

Do not show Chinese text

Back to Angie's Recipes