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Coconut Poppy

Coconut Poppy

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Ingredients for making poppy-coconut dance

  1. Premium wheat flour 800 g
  2. Baking powder for the test 3 tbsp.
  3. Margarine 250 g
  4. Sugar 800 g
  5. Chicken eggs 7 pcs.
  6. Cream 33% (can be replaced with sour cream) 3-4 tbsp.
  7. Cocoa Powder 2 tsp
  8. Culinary poppy 1.5 tbsp.
  9. Butter 300 g
  10. Nuts (any to taste) handful
  11. A pinch of lemon zest
  12. Raisins (any taste) handful
  13. Coconut flakes 200 g
  14. Milk (any fat content) 0.5 L
  • Main Ingredients Sour Cream, Nuts, Shortbread Dough
  • Serving 5 servings
  • World CuisineUkrainian Cuisine


Baking tray, Oven, Small pan, Several bowls for beating and mixing, Measuring cups, Fork or whisk, Grater, Baking paper (optional)

Cooking poppy-coconut dance:

Step 1: knead the dough.

So, for starters, we should knead the dough. To do this, take pre-softened margarine, yolks from five eggs, about 600 grams of flour and baking powder. All our ingredients should be mixed in a deep bowl until smooth. In order to make the dough softer, after kneading, add cream or sour cream to it and mix again. Note: if you want the dough to work out more cool - add sour cream, and if want to achieve tenderness - use cream. But remember that cream must be oily - low-fat cream will make the dough too thin.

Step 2: divide the dough into pieces.

Seeding the dough, we need to divide it into three approximately equal parts. We will need this in the future, when we will make cakes out of it. In the meantime, after receiving three pieces of dough, add a few teaspoons of cocoa to one of them and mix again a little. Remember that we add cocoa only for color, and therefore do not be zealous with its quantity. But if you want to get exactly chocolate cake, then you can add a little more cocoa powder. When you are finished with this test, remove it and one of the white balls in the freezer for the time the fillings are prepared, so that they grip slightly. Step 3: prepare the poppy seed filling While our dough is frozen, we will prepare the toppings. The first will be poppy seeds. To do this, take our poppy, pour it completely with boiling water and leave to cool. The poppy, about about twenty minutesif you put it in a cool place. After waiting for it to cool, you can drain the water and grind the poppy, if you do not like to feel whole grains in the filling. But this item is optional and the poppy can be left whole. So, having drained the water, we will add about two hundred grams of sugar, yolks from two eggs, about one hundred grams of butter, as well as some nuts, raisins and lemon zest to the poppy. After mixing, the filling should also be divided into two parts.

Step 4: prepare the coconut filling.

Unlike poppy seed filling, coconut preparation is very quick and easy. To do this, take all the harvested coconut flakes, about two hundred grams of sugar and protein from five to seven eggs. First, beat the sugar and proteins into a fairly strong foam. Of course, we don’t need that in this mass, as the previous generation put it: "the spoon was standing", but the cooler the foam you get, the better. Finished with whipping don't hesitate and add chips immediately, otherwise the protein may fall. After adding the coconut component of the filling, mix everything again to a state of homogeneous mass and set the filling aside.

Step 5: prepare the custard.

In order to prepare custard, we need a small pan or ladle in which we will brew milk and flour to a “jelly state”. That is, slightly warming the milk in it should add about six to seven tablespoons of flour and cook until thickened. If you have a bad relationship with flour and often get lumps, you can use potato starch for these purposes. But keep in mind that it should be added much less - a couple of teaspoons. After our milk-and-milk mixture is ready, we will set it to cool, and we will take up the second part of the cream preparation. About two hundred grams of softened butter, we need to beat with the same amount of sugar. Having done this, wait for the cooling of the milk mixture and gradually add it to the oil, continuing to whisk. Voilà: our custard is ready. Step 6: bake the dance So, the most crucial and time-consuming moment comes - baking a dance party. In general, usually a dance is baked on the entire baking sheet, but if yours turns out to be too large, you can use not its entire area. First, we should divide the ball of white dough, uncleaned into the freezer, into two equal parts and roll them into two layers. One of the layers immediately put on a baking sheet greased with oil residues (if you are afraid that it will burn or stick, then use baking paper instead of oil). Having placed the layer on the baking sheet as it is convenient for us, we begin to lubricate it with fillings. The first filling will be custard - it is they who need to lubricate the cake so that in the end it does not become too dry. The second layer is the poppy seed filling, which should be carefully laid out on a cream brush. The third layer is a light coconut filling, which is simply laid out on top. And now, when all the fillings are laid out, we should get our pieces of white and brown dough out of the freezer and wipe each of them in separate bowls. Rubbed? Wonderful. Take a brown shavings and sprinkle it abundantly on our cake coated with fillings, after which we will again make layers of poppy and coconut filling. And already on top of these layers we will make the same sprinkle of white chips. And after all this, you can lay out the second layer on top and repeat the same operations with it. Do not be afraid that the dance will turn out to be high - that is how a real Ukrainian dance should be - so high that it barely fits in your mouth. When finished with the cake, put it in preheated oven to 180 degrees, about, for 40-50 minutes. Step 7: serve the poppy-coconut dance After you took the little dance out of the oven and removed from the pan, it necessarily it is worth chopping into the same squares and serving each one separately. A great addition to the dance is traditional black tea or juice if you cooked the dance in hot weather. It is very undesirable to submit the dance separately - it is too dry. Also, one of the options for serving and serving is cream sauce, in a duet with which the poppy-coconut dance becomes an even more interesting dish. Enjoy your meal!

Recipe Tips:

- - If you are on a diet or just follow the figure, then do not forget that the poppy-coconut dance is a very high-calorie dish due to the amount of butter, sugar and flour.

- - When placing the filling on the cakes of a dance, remember that placing the filling is even, otherwise the taste of the final dish may change due to the fact that when baking, the aromas from the fillings rise from the bottom up.

- - So that when preparing the coconut filling your proteins should never fall off, beat them chilled, and after whipping add citric acid on the tip of the knife.