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

angelinatan_cn

Mohnschnecken 2 / Poppy Seed Snails / 汤种罂粟籽面包卷
http://schneiderchen.de/459Mohnschnecken-2-Poppy-Seed-Snails.html

这个面包可以用不同的面团来烘焙，比如用丹麦酥面团，直接法，汤种法，或用baking powder擀的面团，味道都相当不错。
这是我用的直接法烘焙的
http://schneiderchen.de/453Mohnschnecken-Poppy-Seeds-Snails.html

罂粟籽填馅也都大同小异，不过无非是罂粟籽（磨成粉），柠檬，牛奶，鸡蛋，牛油或使用香草布丁粉，还有一些果仁，比如说杏仁，榛子。 铺匀在擀开的面团，卷起后切成风车状。你也可以把面团先分成小份，擀开，铺上馅料，卷气后，再圈成蜗牛状。









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:
70 g Icing sugar, 15 ml Lemon juice
面团：
a：410克 中筋粉，30克 奶粉，42克 砂糖，3/4小勺 食盐，9克 干酵母
b：1个 鸡蛋，127毫升 温水，130克 汤种
c：30克 牛油，16粒 糖渍樱桃
罂粟籽馅：
500毫升 牛奶，250克 罂粟籽粉，1包/37克 香草布丁粉（或3大勺玉米淀粉+1小勺香草精）4-6大勺 蜂蜜，2小勺 肉桂粉，1个 柠檬皮屑，80克 杏仁片/碎
柠檬糖霜：
70克 糖粉，15毫升 柠檬汁



1. 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.
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。



2. 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.
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。

3. 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.
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。



4. 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.
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。

viola.

好吃，好吃~~~

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真水-无香

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Paulalin

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抢前排~

sternin

简直让人叹为观止

zarazjy

真好看啊！！！$送花$ $送花$ $送花$

娇贝儿

:o $支持$ $支持$

deppe

好吃,好吃!
就是不敢吃,连着吃了几天下午茶加蛋糕,体重马上就上去,郁闷!

rokoko9290

$握手$ $握手$

torpedo

lz实在厉害，算算自己给面包店也交了不少钱买这个面包了。就是这么多配料，实在不适合我这种懒人做，还是买现成的吧