Poppy seed roll with quinoa

Description

Delicious, fluffy and soft roll with a twist.

Ingredients

Yeast

7 g
Yolk egg

2 piece
Sugar

150 g
Milk

180 ml
Butter

100 g
Quinoa

2 Tbsp
Flour

500 g
Vanilla sugar

1 pack
Mac

150 g
Sugar

7 Tbsp
Water

400 ml
Egg white

2 piece
Butter

40 g
Powdered sugar

100 g

Cooking

Mac pour water and put on fire, after boiling, simmer 20 minutes, stirring occasionally. Then drain in a sieve and let the water drain out. Add 5 tbsp sugar and chop with an immersion blender.

In a bowl add yeast, egg yolks, vanilla sugar, milk, sugar. Mix well. Gradually add the sifted flour. As soon as the dough will be like thick cream, add the cooked quinoa. Mix well.

Then add oil, mix well. Gradually add the remaining flour.

Knead a soft and dont stick to hands dough. Transfer to a clean bowl, greased with 1 tsp of vegetable oil. Cover with a clean towel and leave for 1.5 hours in a warm place.

Beat egg whites with the remaining sugar in a solid foam. Add the poppy and mix well.

Coming up the dough roll out the layer with a length of approximately 40 cm.

Gently spread the filling and roll jelly roll on the long side. Stung the edge.

And put on a baking sheet covered with parchment, greased 1 tbsp vegetable oil, seam side down. Cover with a towel and leave for 15 minutes. Bake in preheated to 180 degrees oven for 50 minutes.

Ready hot cake to grease melted butter and sprinkle half of the powdered sugar. When the cake has cooled, sprinkle the remaining powder. Bon appetit!

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