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Today, poppy seed cake, made using my favorite Japanese method. The yeast dough is fluffy and fresh for a few days. I hope you will be in love! Ingredients: Tangzhong: 100g milk 20g flour type 550 Dough: cooled tangzhong 400g wheat flour type 550 5 egg yolks 8g dry yeast 155g warm milk 60g sugar 100g butter pinch of salt Poppy seed mass: 300g milk 500g ground poppy seeds 80g brown sugar 120g honey 50g butter 100g raisins 50g dried apricots 50g walnuts 50g almonds zest of 2 oranges 3 additional beaten egg whites from the dough are added to the poppy seed mass. If the mass is too dry, add another egg. Glaze: juice of 1 orange + powdered sugar Follow me on insta: / sugar.ladyyy