{"id":2827,"date":"2013-11-11T20:06:39","date_gmt":"2013-11-11T18:06:39","guid":{"rendered":"http:\/\/www.bastelesel.de\/?p=2827"},"modified":"2013-11-11T20:06:39","modified_gmt":"2013-11-11T18:06:39","slug":"tolle-knolle-ii","status":"publish","type":"post","link":"https:\/\/www.bastelesel.de\/en\/tolle-knolle-ii\/","title":{"rendered":"Super Tuber II"},"content":{"rendered":"

Potatoes in curd cheese pastry with poppy seeds and tangerines – unusual but really delicious. Thanks to the mashed potatoes the pastry is very mellow. The filling of poppy seeds and the sweet tangerines give it  a very fruity note. I’m not sure whether I’m willing to cook some extra potatoes for a cake but if  there are some remainders after lunch it’s worthwhile to mash them for baking. Enough talking now, let’s start with the recipe:<\/p>\n

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\"Poppy Snails\" with tangerines<\/div>\t
2013-11-11 19:03:59<\/div>\t\t
Main ingredient: mashed potatoes<\/div>\t
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Write a review<\/div>\n\t\t<\/div>\t\t
Save Recipe<\/a><\/div>\t\t
Print<\/div>\t<\/div>\t
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Prep Time<\/div>\n\t\t\t
30 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
30 min <\/span><\/div>\n\t\t<\/div>\t\t
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Total Time<\/div>\n\t\t\t
1 hr <\/span><\/div>\n\t\t<\/div>\t<\/div>\t
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Prep Time<\/div>\n\t\t\t
30 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
30 min <\/span><\/div>\n\t\t<\/div>\t\t
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Total Time<\/div>\n\t\t\t
1 hr <\/span><\/div>\n\t\t<\/div>\t<\/div>\t\t
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Curd-cheese-pastry<\/div>\t\t\t
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  1. 3 potatoes (appr. 10 oz), salt<\/li>\t\t\t\t
  2. 12.3 oz wheat flour<\/li>\t\t\t\t
  3. 1 bag baking powder<\/li>\t\t\t\t
  4. 4.4 oz curd chees (German Quark)<\/li>\t\t\t\t
  5. 0.4 cups of milk<\/li>\t\t\t\t
  6. 0.4 cups of cooking oil<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Filling<\/div>\t\t\t
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    1. 1 can of tangerines (drip off weight 6 oz)<\/li>\t\t\t\t
    2. 1 pckge Poppy baking paste (o.5 lb)<\/li>\t\t\t\t
    3. 0.1 lb slivered almonds<\/li>\t\t\t\t
    4. 1 egg size M<\/li>\t\t\t\t
    5. 1 oz melted butter<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Preparations<\/div>\t\t\t
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      1. Wash and peel potatoes in salty water. Mash potatoes and let cool down. Drip off tangerines and prepare cup cake baking cups. Heat oven<\/li>\t\t\t\t
      2. Top and bottom heat: 350\u00b0F<\/li>\t\t\t\t
      3. Fan assisted oven: 320\u00b0F<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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        Pastry<\/div>\t\t\t
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        1. Mix flour and other ingredients except mashed potatoes in a kitchen bowl and blend with the dough hooks of your mixer. Add mashed potatoes at last and roll out pastry on a floured working surface. (about 22x10 inches)<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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          Filling<\/div>\t\t\t
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          1. Stir Poppy paste, egg and almonds with an egg whip and spread it on the unrolled pastry. Cover with tangerines and start rolling up at the long side. Cut into slices, fill these in baking cups and put in the oven.<\/li>\t\t\t\t
          2. Insertion: lower third<\/li>\t\t\t\t
          3. Baking time: about 30 minutes<\/li>\t\t\t\t
          4. Take out of the oven and let cool down on a baking tray. In case of using a 12 cavitiy cup cake pan wait 10 minutes before dissolving them.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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            Notes<\/div>\t\t\t
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            1. The original recipe says it's made for 12 cup cakes. My pastry roll was too large so that I made 9 larger cup cakes in ramekins and left the remaining pastry at a stretch. They're both goot but it's easier to serve the cup cake \"snails\".<\/li>\t\t\t<\/ol>\n\t\t<\/div>
              By Dr. Oetker Gugelhupf<\/div>
              Bastelesel https:\/\/www.bastelesel.de\/<\/div>\t\t<\/div>\n\t<\/div>