March 25, 2017 - 8:55am
Advice on shaping these rolls
I tried making these poppy seed buns, but when it came to shaping them I had a hard time understanding what to do. The image above is what the buns are supposed to look like.
The buns were tasty but they didn't look anything like what they were supposed to.
the instructions say
- roll out the dough to a 30 x 12 inch rectangle
- spread the poppy seed filling over the dough
- roll into a roulade
- cut the roulade every 1.5 to 2 inches
- Cut in the middle of each piece, leaving the 2 pieces attached by at least 1/2 inch of dough. Take the two ends , separate them and lay them inside part out facing up, side by side, making it look like a heart
I understood the first 4 steps but number 5 had me scratching my head.
If anyone could point me to a video or better instruction in a different recipe I would be grateful.
Thanks in advance
Share
I'd just roll up the dough from each side towards the middle after spreading the filling, then slice. That would completely eliminate Step 5.
Paul
just like a palmier
I would form some dough into a 12" by whatever rectangle, about a quarter inch thick, then make another piece just like it. Next I'd spread the poppy seed filling over the first piece and lay the second piece on top of that - maybe crimping the edges.
The next step would be to cut some 12" X 1.5" strips of this layered arrangement. I'd then turn each strip onto its side and begin rolling the ends into the middle.
That is what I see in the picture.
Jim
The instructions say to cut each piece down the middle WHILE STILL ON ITS SIDE, i.e. In the same orientation as your original cuts.
Gee, I guess that's why you are the professional baker! Good call on that!