Russian pierogi - Roll with poppy seeds step by step recipe
Today I'm going to depart from the General rule, and one recipe will tell you immediately about two Russian pierogi recipe: Roll with poppy seeds and jam roll, in this case with apricot jam. But what kind of jam you take to make the filling doesn't matter the technology is the same, but poppy seeds will have trouble. But everything in order.
The first stage is the poppy.
To buy poppy seeds at any major grocery store no problem, but eat them in pure form it is - no fun. So let's make them not just edible, but really tasty.
Pour a glass of milk to saucepan with lid, and add a glass of poppy
Put a Cup of flour and continue whisking. The mass should not be thick, the consistency is like thick yogurt, so if you are still "too far" the flour, add a couple tablespoons of milk.
For me actually all the ingredients are multiplied by two, since two rolls were preparing. You are free to choose one of them.
The oven heat to 180 degrees.
Coat the baking pan with baking paper and pour the mixture. It poured, as if it will be more steep, the roll will not collapse.
Bake the dough for ten minutes, not more. On the middle shelf. I cannot say more accurately, so watch yourself: as soon as the cake will begin to acquire a yellowish tint, just remove it. If it will turn yellow, and furthermore will get a ruddy crust, and tou will not succeed to roll it into a tight roll.
The jelly roll is ready too. They cool down quickly enough, so you still have the time to brew fresh tea and cut the rolls into serving pieces.