Homemade recipe Homemade pie with poppy seeds Basic recipe

Description: ** Product characteristics. ** Round or rectangular shape. The surface is evenly coated with lipstick. The pulp is well baked, soaked in syrup, on the cut - with a layer of poppy.
Manual: After cooling, the cake is soaked with syrup and the surface is glazed with warm fondant with cocoa powder.

Manual: Yeast dough with a moisture content of 30% is rolled out in the form of a layer 15 mm thick and cut into strips 120 mm wide, in the middle of which the filling is evenly placed. One edge of the strip is smeared with melange and rolled up with a tourniquet, starting from the edge not smeared with melange.
The rope straightened by stretching is smeared on one side with melange, cut into pieces of a certain mass, which are twisted with the greased side in the form of a round cake, laid on a sheet and after proofing, baked for 30-40 minutes. at a temperature of 180 - 2000 ℃.

Description: The acidity of yeast dough products is not more than 4.0 degrees.
Manual: Sponge dough is prepared for products with a high baking content. Water heated to 35 - 40 ℃ (60 - 70% of the total amount of liquid) is poured into the bowl of the dough mixing machine, prepared yeast is added, flour is added (35 - 60% of the total amount of flour provided by the recipe) and mixed until a homogeneous mass is obtained. The surface of the dough is sprinkled with flour and placed in a room with a temperature of 35 -40 ℃ for 2.5 - 3 hours for fermentation. When the dough increases in volume by 2 - 2.5 times and begins to settle, add the rest of the liquid with salt and sugar dissolved in it, melange or eggs, then mix, add the rest of the flour and knead the dough. Before the end of the batch, melted margarine and the rest of the raw materials are added according to the recipe. The dough is left to ferment for 2 - 2.5 hours. During fermentation, the dough is kneaded once or twice.

Manual: To prepare the filling, pour the prepared poppy with water and bring to a boil. After that, the water is drained, the poppy is cooled, mixed with sugar, passed through a meat grinder and mixed with honey.

Manual: To prepare the fondant, granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 122.6 ℃ (test for a medium ball). It is recommended to add acid at the end of cooking. The hot syrup is poured into a 20–30 mm layer on a table with a marble lid and cooled to 35–45 ℃ for 40–45 minutes. Whisk the cooled syrup in a whisk machine for 15–20 minutes. or manually on a table with a spatula. The finished lipstick is left to ripen for 12-24 hours. Before use, the heated lipstick is mixed with cocoa powder until smooth.