Pie "Poppy improvisation"

Pie "Poppy improvisation"

Category: Bakery products

Ingredients
Flour	300 g
Eggs	3 pcs.
Sugar	250 g
Butter	200 g
Vanilla sugar	1 tsp
Baking powder	1 tsp
Poppy	150 g
Milk	250 ml
Sugar	40 g
Rum dark	50 ml
Raisins	100 g
Rum dark	100 ml

Cooking method

• Dough:
  
• Separate the whites from the yolks. Grind the yolks white with 125 g of sugar. Add softened butter and beat together until creamy. Gradually introduce flour mixed with baking powder and hard sugar. Gather the dough into a ball, knead slightly until smooth and distribute with your hands in a mold and form a side 2 cm high. Spread the filling over the dough. Beat the whites with the second half of the sugar and put them on the filling or put them out of a pastry bag (as in the photo).
  
• Filling:
  
• Soak the raisins in the rum. Boil poppy seeds with milk and punch in the processor. Add the soaked raisins and beat again.
  
• Instead of raisins, you can use: dried cherries, dried apricots, dried cranberries.
  

Time for preparing:

30-40 minutes

Cooking program:

oven

Note

The dough is very soft and pliable. You do not need to knead it, just collect it in a ball and rinse it slightly. There is no need to chill (like a shortbread), fill out the form immediately. Everything is easily distributed by hand.

[Twist]

Twist, an interesting recipe and a very appetizing photo! Please clarify some points:
1) Boil the poppy with milk (how long or until what state?) And punch it in the processor (in the sense of chopping it into gruel?)
2) Is 30-40 minutes baking time? At what temperature should you bake?
3) should the proteins be like a meringue or like a soufflé?

Thank you

[Twist]

Twist, and rum 2 times 50 and 100 ml?

[kava]

kava, good evening! The poppy filling should be the same consistency as for the pies or rolls. In this case, I boil it to the state of "very thick semolina" over low heat. After it cools down, beat in the "pulse" mode, in 2-3 doses I introduce 50 ml of rum. Then add raisins soaked in 100 ml of rum and beat until smooth.
If the raisins drenched in alcohol are properly "tamped" by pressing a half-liter jar to the bottom and tightly closed with a lid, then the raisins will absorb all the liquid. In this case, the aroma of rum will not evaporate, it will be absorbed by the raisins and will be transferred to the dough during baking.

Beat the whites with a pinch of salt until soft peaks, then add sugar in 3-4 doses.

I am very glad that you liked the recipe. The dough has been tested many times. It is moderately sweet and crumbly, it behaves well with apple and pear fillings.
I tried to answer all your questions. Bon Appetit

[kava]

kava P.S
30-40 is baking time. Temperature 170-175 degrees. My oven does not hold a stable T well, so the baking time fluctuates.
The readiness of the pie - the skewer comes out dry, the proteins are creamy-golden.

[metel_007]

metel_007 Rum - 50 ml in poppy seeds with whipping, 100 ml - soak raisins. See answer # 3 for more details.

[Twist]

Twist, well, I finally got to poppy improvisation. I must admit that the best improvisation is a carefully planned one. This I mean that the more detailed and detailed the recipe, the better the result! : flowers: Thank you, very tasty!

[kava]

kava, I am very glad that you liked the cake. And many thanks for the photo of the beauty that you got! If you do not like yeast baked goods with poppy seeds, I dare to suggest taking a look at the cherry cake - it is made on a poppy seed basis.