Roll on yolks

Category: Bakery products
Roll on yolks

Ingredients

Flour 1 kg
Milk 300 ml
Yeast 50 g
Sugar 250 g
Egg yolks 8 pcs + 1pc
Butter 200 g
vanillin, raisins, cocoa

Cooking method

  • Heat the milk (it should be warm, but not hot), pour over the yeast and sugar, stir and leave to rise. Grind the yolks (8 pcs) with sugar and mix with the matched dough. Add softened butter, flour, vanillin, raisins and knead the dough to get out of hand. Separate about 1/5 part from the dough and mix in cocoa (1 tbsp. L.).
  • Let the dough come up, knead, let it come up again. Roll out the white dough into a layer, grease it with water, put a layer of dark dough on top, roll everything together into a roll and let it come up again. Grease the roll with yolk, chop in several places and bake in the oven. Decorate as desired.

Note

After creams, meringues, yolks are often left. I put them in the freezer, and then I look for where they can be applied
I do half a portion - 2 rolls come out, with a total weight of 1 kg. But I wrote the number of ingredients as in the original recipe.
It works well with jam.

Zoya Grishina
I have never tried freezing yolks. Please tell me, after defrosting, the yolks do not lose their properties and qualities?
Helen-01
Until recently, I also did not know that you can freeze eggs.
And Jack London in one story wrote about frozen eggs ("Egg Trouble").
Here's what I found on the internet:

Eggs do not freeze in their shell, if you need to freeze them whole, you will have to get rid of the shell. Grind the yolks and whites thoroughly, but do not beat, so that air bubbles do not get into the mixture. In order for your semi-finished egg product not to acquire a granular structure by defrosting, you can add either half a teaspoon of salt or a tablespoon of sugar, depending on where you plan to use egg melange, and this is the name of an egg mixture of sufficiently long storage used in cooking. By the way, with certain skills, having a blank in the freezer and not a single egg in the refrigerator, you may well surprise your household with an unexpected biscuit or omelet. Having prepared the melange, strain the mixture through a sieve to be sure. Remember that substances expand from freezing, leave about 1 cm of space in the package with the mixture.
Another interesting and very useful piece of advice I read on a foreign website: you can freeze melange in ice containers: about three tablespoons per section. After the mixture is frozen, remove the cubes and pack in a special container / film / bag as you please. A serving of three tablespoons of melange equals one whole egg. In case the number of eggs is critical in the preparation of a dish.
The whites and yolks are frozen separately. Proteins are often used in confectionery: for soufflés, meringues, meringues and other small gastronomic pleasures. If you are freezing proteins in portions, then two tablespoons of frozen food corresponds approximately to one whole protein. As for the yolks, they are frozen in the same way as whole eggs, with a proportion of 1 teaspoon of salt or 2 tablespoons of sugar per glass of yolks (approximately 230 ml). They are likewise thoroughly mixed, but not whipped, rubbed through a sieve and frozen, leaving some space. One tablespoon of this mixture corresponds to a whole yolk. By the way, if you do not grind the yolks with salt or sugar, but leave them as they are, they gell up in the freeze, after which they can be used in cooking, or you can season them with your favorite spices and send them, say, to croutons.: girl_curtsey: Hopefully useful information.
Zoya Grishina
The information is useful, but I was hoping to read about how you do it, because as I do not really trust the advice from the Internet - nevertheless, personal, proven experience is better.
Helen-01
And I do so))) I just put the whites in a container, and break the yolks with sugar, basically, then into a small container and freeze, sometimes I sign how many pieces there. If I know which of them I will do, I immediately put in the required amount.
For example. I like the recipe "Shortbread cake with different creams". Immediately for him I "pack" yolks of 4 or 8 pcs.
I take it out, defrost it and use it)) Very convenient.
Zoya Grishina
Thank you. I'll try.
Tasha
Lena, thanks for the recipe. The idea is good. Today I tried to bake it - it turned out delicious.
Helen-01
Please, I'm glad you did it
Albina
Elena, a wonderful recipe after Easter. 🔗

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