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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.
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.