Danish Cinnamon Snails With Spinach In Coconut Milk Recipe

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10th January 1908 – this is the day when the first cocoa snails were born. A baker in Göd (a little town in the Danube bend, near Budapest) celebrated his 33th birthday by surprising his friends with a newly created pastry. He, however, made too many rolls, so he decided khổng lồ sell them khổng lồ his customers. The new hàng hóa had an overwhelming success, so he kept baking it lớn the customer’s satisfaction. The original name of the cocoa rolls was csokoládés tekerge, which has been later changed to lớn kakaós csiga (cocoa snails).

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Today cocoa snails are undoubtedly the most popular sweet bakery product in Hungary, nearly 90 million pieces are sold anually. Unique level of bakeries can be easily tested by tasting the cocoa snails they supply: crispy, but not dry on the edges, and soft in the middle – these are the traits of a good cocoa snail. Though home cooks generally make cocoa snails from a plain yeast dough, the real kakaós csiga supplied in bakeries & coffee houses is made from Blundel pastry.

Blundel pastry is the base of many bakery products; it means a laminated yeast raised dough, which contains a significant amount of butter, và for this reason it’s a transition between yeast dough and puff pastry. Don’t worry, making plunder dough is not as difficult as it looks. The key to lớn a good pastry lies in the folding technique: you can create layers of dough and butter by doing a simple fold and a double fold or bookfold. Folding is repeated three times, & during the rest of the time the dough sits in the fridge chilling. Concerning the filling, feel không lấy phí to địa chỉ cửa hàng more sugar và cocoa, or you can substitute cocoa for cinnamon or cardamom.

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photos: dienmayducminh.com.vn

Wrap the dough and leave it khổng lồ rest in the fridge for 30 minutes. After 30 minutes repeat the simple và double fold. Chill the dough for 30 minutes. Vì the folding process again, and leave the dough to rest for 30 minutes. After the dough has rested, it will be ready for shaping.

Line two baking sheets with parchment paper, and preheat the oven lớn 200°C / 392°F.

Roll out the dough into a 0,5 cm/1/4 inch thin rectangle. Melt 1/4 cup of butter & spread it on the vị trí cao nhất of the dough. In a small bowl combine cocoa & sugar. Pour the cocoa mix onto the buttered rectangle và spread evenly. Starting at the long over nearest to lớn you, roll up the dough into a log. Cut the log into 1,5 cm/1/2 inch thick pieces and place them on the prepared baking sheets. Bake the snails for 13-15 minutes or until golden brown.