mohnschnecken / tangzhong starter

A few months ago, I came across some tasty-looking recipes for Mohnschnecken, which are similar to cinnamon rolls, but with a poppy-seed filling rather than cinnamon. I remember having eaten them a few times in Germany, and was inspired to make some vegan ones for myself. So I bought 2 cans of ready-made poppy seed filling from the grocery store.

Since then, I haven't felt up to the task of making the rolls, until today. One of the recipes I looked at today mentioned something new to me: a Tangzhong / Water Roux starter. It's simple to make, and is supposed to make the bread/rolls stay moist and fresh longer. I will try it out.

Interestingly, one of my favorite brownie recipes includes something similar to the water roux starter, but it is made with rice flour rather than wheat flour. Those brownies always turn out very chewy and moist.

bread machine

Notes to self:

When using the bread machine, attach the kneading blade to the bottom of the pan *before* putting the ingredients in.

If it looks like some of the flour is sticking to the sides of the pan and might not get incorporated into the dough, a rubber spatula works great to loosen the flour and push it towards the dough-ball.

If you're just making dough, and you leave the dough in the machine after it is ready, it *will* keep rising and it *will* hit the lid of the machine and stick to it, making it harder to clean up the machine. Therefore, take the pan out of the machine when the time is up, and at least punch the dough down somewhat.

counting

www.languagesandnumbers.com - a neat site where you can look up how to count in many different languages.