Recipe: Roll with rhubarb, strawberries and white chocolate step by step with pictures | Handy.Recipes

Roll with rhubarb, strawberries and white chocolate

Cooked Rhubarb, Strawberry & White Chocolate Roll

Nutritional Value

I've told you before that my family loves rhubarb baked goods. This roll is one of my all time favorites. I saw this roll at Laralaram's 3 years ago, baked it and fell in love. It has since become a tradition, I bake this roll in the spring. Been looking for a dough for this roll, and I think I found it in this version. I changed the filling a little, I added a strawberry twist. It's so versatile, it has so many flavors!!! Just like to say " My deeeeeeeeeeeeeeeeeeeeeeeeerrrrrrrrrrrrrrrrrrrrrry!!!!. You should bake it, you won't regret it.

Author of the recipe

Ingredients for Rhubarb, Strawberry & White Chocolate Roll:


Dough

  • Wheat Flour / Flour - 470 g
  • Semolina ((semolina)) - 30 g
  • Milk - 310 ml
  • Yeast (dry) - 8 g
  • Salt - 5 g
  • Sugar - 60 g
  • Butter (Soft) - 50 g

Stuffing

  • Rhubarb (several stalks)
  • White chocolate (bar)
  • Strawberries - 200 g
  • Sugar - 0.5 glass
  • Semolina (semolina) - 20 g

How to cook Rhubarb Strawberry White Chocolate Loaf step by step with photos


Pour 180 ml of warm milk in a bowl, stir in 1 teaspoon of sugar (to take from the total amount), add the yeast, stir well, cover the bowl with cling film or lid, leave it to stand in air for 1 hour.

In the bowl of a mixer pour the sifted flour, semolina, add the remaining milk (warm), leaven, salt, sugar, add flour, knead the dough. Leave it for 30 minutes to allow the gluten to develop.

Then add warm butter, knead for 2 minutes on 1 speed, 4 minutes on 4 speed.. Knead the dough well. It has to be pliable and smooth.

Roll dough into a ball, place in a bowl greased with vegetable oil, cover with clingfilm.

Proof for about an hour, the dough should double in volume.

Knock back the dough, lay it on the table turning over, fold the edges, press the dough from above, make bubbles. Leave the dough to proof for another hour in the fridge so that the temperature inside the dough reduces and it becomes easier to work with and form the dough.

While the dough is proofing, let's make the filling. Wash rhubarb, peel (peel "thread" cut into small pieces (it's easy to do it with a vegetable peeler), pour sugar over it, give it time to run dry. Wash strawberries, also cover with sugar for 30 minutes

Then put the rhubarb and strawberries in a colander. Cut the chocolate into small pieces, it's better to take the chocolate without any additives, but in my case it was with orange, it's good that it was added in small pieces, basically it gave a tangy orange flavor to the pie. Porous white chocolate is not suitable!!!

Roll up the finished dough, then stretch into a rectangle with your hands, notch around the edges.

Sprinkle the middle evenly with semolina, spread the rhubarb filling on it, cover with half the chocolate, top with the strawberries cut in half, top with white chocolate again and braid our cake. It's better to bake on a baking tray, that's the kind of cake you get. Leave to proof for 30 minutes, cover with clingfilm or a baking tray on top.

Bake in a preheated oven to 180 degrees. Top the finished roll with butter, cover with a towel. And you can invite all to the table.

The cut

Nutritional Value:

Whole Dish:
Calories
2600.2 Calories
Protein
64.2 g
Fat
50.7 g
Carbohydrates
481.5 g
100g:
Calories
224.2 Calories
Protein
5.5 g
Fat
4.4 g
Carbohydrates
41.5 g

Salt, Flour, Sugar, Butter, Milk, Strawberry, Yeast, Baking, Strawberries, Chocolate, Cakes, Semolina, Chocolate White, Rhubarb, Pastry

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