Berry Scrolls
Friday, September 24, 2021
Edit
Blend creamy ricotta with delicious berries for light as a feather scrolls.
The ingredient of Berry Scrolls
- 125ml 1 2 cup warm milk
- 2 tsp 1 sachet 7g dried yeast
- 2 tbsp caster sugar
- 1 egg lightly whisked
- 300g 2 cups plain flour
- 60g unsalted butter
- 100g frozen berries thawed slightly
- 1 tbsp caster sugar extra
- 150g fresh ricotta
- 1 egg yolk
- 1 tbsp milk
The Instruction of berry scrolls
- combine the milk yeast and sugar in a bowl set aside in a warm draught free place for 10 minutes or until frothy add the egg and whisk to combine place the flour and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs add the yeast mixture and process until combined transfer to a bowl and cover with plastic wrap set aside in a warm draught free place for 40 minutes or until doubled in size
- preheat oven to 180u00b0c line a baking tray with non stick baking paper turn the dough onto a lightly floured surface and knead for 3 5 minutes or until smooth and elastic use a lightly floured rolling pin to roll out the dough to a 30 x 40cm rectangle fold the short side closest to you over the middle of the dough fold the opposite side over to enclose roll out the dough to a 30 x 40cm rectangle repeat the folding and rolling process
- combine the berries and extra sugar in a bowl spread the ricotta evenly over the dough spoon the berry mixture evenly over the ricotta starting with the longest side closest to you roll up firmly to form a log cut crossways into 6 even portions
- arrange each portion cut side up side by side and just touching on the lined tray combine the egg yolk and milk in a bowl brush the egg mixture over the scrolls bake in oven for 30 minutes or until golden serve warm
Nutritions of Berry Scrolls
fatContent: 365 192 caloriessaturatedFatContent: 13 grams fat
sugarContent: 49 grams carbohydrates
proteinContent: n a
cholesterolContent: 11 grams protein
sodiumContent: 100 milligrams cholesterol
