{"id":2116,"date":"2010-03-12T14:14:05","date_gmt":"2010-03-12T13:14:05","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2010\/03\/kakaoschnecken-kakas-csigk\/"},"modified":"2018-04-03T08:11:50","modified_gmt":"2018-04-03T06:11:50","slug":"kakaoschnecken-kakas-csigk","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2010\/03\/kakaoschnecken-kakas-csigk\/","title":{"rendered":"Cacao rolls &#8211; Kaka\u00f3s csig\u00e1k"},"content":{"rendered":"<p><strong><img loading=\"lazy\" decoding=\"async\" style=\"margin-left: 0px; margin-right: 0px; border: 0px;\" title=\"Kakaoschnecken (4)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2010\/03\/Kakaoschnecken4.jpg\" alt=\"Kakaoschnecken (4)\" width=\"208\" height=\"309\" align=\"left\" border=\"0\" \/><\/strong><a href=\"http:\/\/ostwestwind.twoday.net\/stories\/6217798\/\" target=\"_blank\" rel=\"noopener noreferrer\">They<\/a> <a href=\"http:\/\/mestolo.com\/2010\/03\/03\/kakaoschnecken\/\" target=\"_blank\" rel=\"noopener noreferrer\">are<\/a> <a href=\"http:\/\/hamburgkocht.blogspot.com\/2010\/02\/nachgebacken-kakao-schnecken-mit-zimt.html\" target=\"_blank\" rel=\"noopener noreferrer\">baked<\/a> <a href=\"http:\/\/kochschlampe.com\/2010\/03\/07\/ich-lebe-noch\/\" target=\"_blank\" rel=\"noopener noreferrer\">in<\/a> <a href=\"http:\/\/thequiltingpenguin.wordpress.com\/2010\/03\/07\/nachgebacken-kakao-schnecken\/\" target=\"_blank\" rel=\"noopener noreferrer\">so<\/a> <a href=\"http:\/\/barbaras-spielwiese.blogspot.com\/2010\/02\/nachgebacken-anikos-kakao-schnecken.html\" target=\"_blank\" rel=\"noopener noreferrer\">many<\/a> <a href=\"http:\/\/hedonistin.blogspot.com\/2010\/02\/abgekupfert-kakao-schnecken.html\" target=\"_blank\" rel=\"noopener noreferrer\">german<\/a> <a href=\"http:\/\/pastasciuttablog.blogspot.com\/2010\/02\/total-originelle-kakaoschnecken.html\" target=\"_blank\" rel=\"noopener noreferrer\">Food-Blogs<\/a> <a href=\"http:\/\/kochtopf.twoday.net\/stories\/nachgebacken-kakao-schnecken-jedoch-neu-nach-kuehlschrankmethode\/\" target=\"_blank\" rel=\"noopener noreferrer\">at the<\/a> <a href=\"http:\/\/kuriositaetenladen.blogspot.com\/2010\/02\/kakao-hefeschnecken.html\" target=\"_blank\" rel=\"noopener noreferrer\">Moment<\/a> : <a href=\"http:\/\/paprikameetskardamom.wordpress.com\/2010\/02\/16\/kuchentraum-kakao-schnecken-kakaos-csigak\/\" target=\"_blank\" rel=\"noopener noreferrer\">Anik\u00f3s cacao rolls<\/a>. It took me a while to jump on this bandwagon because I have a lot of work in lab but last weekend I managed somehow to bake them. And I can just repeat that everyone said before: They are divine. Fluffy with the taste of semisweet chocolate, just what you need when you come home after working most of Sunday in lab.<\/p>\n<p>I changed the recipe a little bit (Am I always writing this sentence? I fear that I do this.) The biggest change is that I double the sugar amount in the dough because <a href=\"http:\/\/kochtopf.twoday.net\/stories\/nachgebacken-kakao-schnecken-jedoch-neu-nach-kuehlschrankmethode\/\" target=\"_blank\" rel=\"noopener noreferrer\">Zorras<\/a> mentioned in her post that the rolls are not sweet enough. Then I used a p\u00e2te ferment\u00e9e, but I am sure that the recipe will work without it, too. And then I add a little bit of cardamom into the filling, like <a href=\"http:\/\/hedonistin.blogspot.com\/2010\/02\/abgekupfert-kakao-schnecken.html\" target=\"_blank\" rel=\"noopener noreferrer\">Hedonistin<\/a> did.<!--more--><\/p>\n<h1><span style=\"text-decoration: underline;\">Cacao rolls &#8211; Kaka\u00f3s csig\u00e1k<\/span><\/h1>\n<p><strong>P\u00e2te ferment\u00e9e (optional):<\/strong><\/p>\n<ul>\n<li>115g flour Type 550 <img loading=\"lazy\" decoding=\"async\" style=\"margin-left: 0px; margin-right: 0px; border: 0px;\" title=\"Kakaoschnecken (3)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2010\/03\/Kakaoschnecken3.jpg\" alt=\"Kakaoschnecken (3)\" width=\"208\" height=\"309\" align=\"right\" border=\"0\" \/><\/li>\n<li>80g water<\/li>\n<li>2g Salt<\/li>\n<li>1g fresh yeast<\/li>\n<\/ul>\n<p><strong>Dough<\/strong>:<\/p>\n<ul>\n<li>optional: all of the P\u00e2te ferment\u00e9e<\/li>\n<li>500 g flour type 550<\/li>\n<li>50 g soft Butter<\/li>\n<li>10g fresh yeast<\/li>\n<li>300 ml milk<\/li>\n<li>1 Egg<\/li>\n<li>50g sugar<\/li>\n<li>1 Prise Salt<\/li>\n<\/ul>\n<p><strong>Filling<\/strong><em>:<\/em><\/p>\n<ul>\n<li>4 tbsp powdered sugar<\/li>\n<li>4 tbsp natural cacao powder<\/li>\n<li>1\/2 tsp ground cardamom<\/li>\n<\/ul>\n<p><strong>For Soaking: <\/strong><\/p>\n<ul>\n<li>125 g Milk<\/li>\n<li>50 g butter<\/li>\n<\/ul>\n<p>Mix all ingredients for the P\u00e2te ferment\u00e9e and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.<\/p>\n<p>Mix all ingredients for the dough 3 min at slowest speed, then around 6 min on fast speed until complete gluten development<\/p>\n<p>Ferment for 1.5 hours.<\/p>\n<p>Mix cacao, powdered sugar and cardamom.<\/p>\n<p>Flatten the dough to a rectangle and coat thickly with the filling. Roll it from the long side rather loosely into a log. Cut in 3 cm wide slices, place in a greased form and proof for one hour.<\/p>\n<p>Bake at 175\u00b0C for 15min. In the meantime melt the butter in the milk.\u00a0 Now pour the milk-butter-mixture over the rolls and bake for another 20 min.<\/p>\n<p>I submit this post to Susans <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\" target=\"_blank\" rel=\"noopener noreferrer\">Yeastspotting<\/a>, Susans weekly showcase of yeast baked goods.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>They are baked in so many german Food-Blogs at the Moment : Anik\u00f3s cacao rolls. It took me a while to jump on this bandwagon because I have a lot of work in lab but last weekend I managed somehow to bake them. And I can just repeat that everyone said before: They are divine. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20460,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[19],"tags":[194,200,273,149],"class_list":["post-2116","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchen-und-geback","tag-kakao","tag-kardamon","tag-nur-mit-hefe","tag-geback"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2116","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=2116"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2116\/revisions"}],"predecessor-version":[{"id":21483,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2116\/revisions\/21483"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20460"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=2116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=2116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=2116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}