vernisag
Quote: Seven-year
Water wears away the stone !!!!

Seven-year plan
Irinka!!!!
Are you already thinking? !!!!!!
Oktyabrinka
Irina, thank you, that's what I do. : rose: I usually make the poppy filling in TM, it's very convenient, here's another good poppy to buy.
vernisag
Tatyana, forgive Christaradi, it happened by accident, the text itself was inserted
Oktyabrinka
: girl_wink: nothing, Ira, it happens to everyone, it's still nice.
vernisag
Well, yes, Happy anniversary to you then!
Oktyabrinka
Ira,
vernisag
Baked rolls from this dough, light, airy, tasty.

Twisted bun with poppy seeds

Empty, without everything, just vanilla poured so well, from the heart.
lettohka ttt
What beauties :-) :-) :-)
vernisag
Thank you Natalia
lettohka ttt
Ira I have a question, mustard oil, is it refined ?? And how can you replace it ?? And the dough is really super-duper, and the bagels !!!! Mm mm !!! Talent !!! :-) :-) :-)
vernisag
Natalia, but it is, this oil, in my opinion, is never refined, I have two types and both are NOT refined
I really like to add this oil to yeast dough, a spoon or two or three teaspoons. I always add to bread dough and dough for pies, I really like it. It happens in glass bottles, it is expensive, but it also happens in plastic bottles at a more affordable price, a little more expensive than sunflower oil.
And you do not need to replace, just use any vegetable and that's it. And if you see it in stores, buy it, I think you will
lettohka ttt
Thank you!!! I'll have to see the shops !! Anyway, you can add olive :-) :-)
CurlySue
Gorgeous recipe! I'll bookmark it.
I love poppy cakes.

Can I still share one secret that greatly facilitates fussing with poppy seeds, with steaming and all sorts of strainers?

Here in the recipes I have spied on, and have already used with pleasure more than once:
Put the poppy in a mug or bowl, pour warm or hot water, about 1 finger higher than the poppy, there is water. Stir the water with the poppy seeds.
put in the microwave on the standard mode (heating) for 2 minutes. Stir with a spoon, wait a couple of minutes, and again for 1-2 minutes in the microwave to warm up.
Then we take out the mug from the microwave: if the water is not completely absorbed into the poppy, drain the rest of the water into the sink, just tilting the mug slightly.
If there is nothing to drain and the water has been absorbed (it will depend on the freshness of the poppy and the volume of the mug), then pour 1-2 teaspoons on top. tablespoons of starch (better than corn), and with a blender in the same cup - whack-whack for 30 seconds up and down, left and right.
As a result, no sieves for you, no picking and squeezing of poppy seeds, and the filling turns out to be awesome - like grated poppy seeds were pushed in a mortar before.
It is better not to mix such a filling with sugar, but simply sprinkle sugar on top of it so that the juice does not let the poppy in - then the filling will come out juicy and tasty!
I make poppy rolls like this a lot now. Previously, everything was lazy to tinker with poppies, but now it's as easy as shelling pears!
lettohka ttt
Very valuable advice !! Thank you:-) :-)
CurlySue
Quote: lettohka ttt
Thank you:-)
Pashasssta.
Seven-year plan
Irinka , I'm already without words !!!
vernisag
Lenochka, thanks for the interesting information on making poppy filling!
I think everyone will benefit from this experience of cooking in the microwave.
vernisag
Quote: Seven-year

Irinka , I'm already without words !!!
Seven-year plan
So,Irin!!! I almost swallowed my tongue !!!
All words are stuck !!!!!
Seven-year plan
By the way !!! Irinka! In my bookmarks of your recipes the most !!! So I can print your book myself !!!
I will open everything and sign - Irinka-vernisag !!!!!
And then ask you !!! Until you wait !!! .....
Vitalinka
Irochka, forgot to report. I baked your bun, it turned out so delicious! Thanks for the recipe!

🔗

🔗
Mikhaska
Vitalinkawhat a beautiful bun! Wonderful pastries!
Vitalinka
Thank you, Irusya, it's also delicious! And her size is so solid!
vernisag
Vitalinochka, what a beauty!
On your health, I am very glad that I liked it!
kalinka777
Quote: vernisag
Mix the yolks well with oil, grease each sheet of dough with a brush and evenly spread the poppy filling (1 tbsp with a slide, for each)
Please tell me how much oil you need to add to the yolks and what?
vernisag
Svetlana, these yolks are used simply to lubricate the sheets of dough, it is possible with yolks alone, but they simply will not be enough, and they are thick. Therefore, the yolks need to be diluted, a spoonful of vegetable oil or milk or melted butter or margarine, well, or just some water. And no matter how much I measured, a spoon or two, well, so that it was enough to lubricate all the sheets.
kalinka777
Thank you very much for your reply!!! When you do it for the first time it is very good if you know at least approximately. : oops: Thanks again !!!
vernisag
Svetlana, well, what, baked? Happened?
kalinka777
Not yet. I suffer from increased body weight. Hence the great limitations. Last week I baked Easter 2 times, trained. And then every year there are experiments (it's a pity that I didn't find this forum earlier, it's too much valuable here). This year I decided to experiment in advance. In x / n I got tired of changing the oil seals, now I mix bread with my hands, and I bake in x / n. The experience of the sensation of the dough appeared. I experimented with proportions. There was an opinion. So I just dream of repeating such beauty as yours ... I think that somewhere after Easter (damn, though I’ll go overboard again and gain weight), I’ll still try to repeat your MASTERPIECE (although I’ll hardly succeed the first time). And thank you for the dishonesty
vernisag
Quote: kalinka777
I am overweight
Svetik, who does not suffer from this increased mass? Everyone suffers and I also suffer. I eat celery soup quite often, it saves me very much, look here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=192164.0

I eat (drink) it for three days, then a couple of days off, then again for two or three days, the weight goes off very well
Well, and then I bake buns again and eat
kalinka777
Quote: vernisag
I cannot eat it in the form of ordinary soup.
Oh ... Thank you, I'll try how the first greens will go ... I save myself from strong weight gain 1 time in 7-8 days-dry fasting (for 3-4 years already, I liked it, I lose 1.5 kg-2.5 kg, depending on the mobility on this day. There is a natural feeling that on the other days I eat more than the body needs + cleansing from toxins. But here it is necessary that there are no stones in the body). And I also like milk ... And if also the next after fasting, then in general ...
Bijou
vernisag, that's what thanks for, it's a new type of roll forming for me. If I try to stuff something similar into the Princess, then this method is just right - the thickness of the "roll" is regulated by the thickness of the cut "sausage", and not by the total volume of dough. And so here on the forum I picked up a simplified version of the braids from "Lemon Fender" - it turns out very simply and elegantly, "and now I will become twice as happy."
vernisag
Helen's health Only be careful, it rises very much, there is not enough space in the princess, the top can burn.If you take this dough, then for the princess we can only 1/3 or even 1/4
Bijou
No, I'll put a little less yeast, probably - I've got used to it lately. Let's see, in short. Everything will depend on my skill - whether the crust turns out to be thin and delicate or not. For such a bun in the Princess will have a lot of crust. You can even say that the whole bun will consist of one solid crust. And I don't have the right kneader.
vernisag
Quote: Bijou
And I don't have the right kneader.
There is a bread maker, it is not at all necessary to have a dough mixer in it
Bijou
I'm in it and mix.
But there is no way to control the process. There are two types of kneading - for pizza and dumplings. I just can't figure out which one I like less more.

But in recent times, the usual sweet dough came out just like on Soviet buns "for 9 kopecks", if you know what I want to say. So I gradually improve my qualificationsination. But I still look with admiration at your photos and videos of the "correct" test.
vernisag
Yes, I have a stove in which there is simply a kneading of dough, you can set the yeast dough separately at any time.
Well, but you can just do it on a short program, pizza or dumplings, there it is just 15 minutes, the kneading goes to just turn on several times, in stages and control the process

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers