Viennese Strudel.
Dough:
1. Flour - 230 g;
2. Water - 90 g;
3. Egg - 1 pc.;
4. Vegetable oil - 20 g;
5. Salt - 5 g;
Filling:
1. Walnuts - 150 g;
2. Brown raisins - 150 g;
3. Red apples - 3 pcs.;
4. Butter - 40 g;
5. Breading - 80 g;
6. Lemon juice - 30 g;
7. Cinnamon - 20 g;
8. Sugar - 200 g;
9. Vanillin - ¼ tsp.
Brush:
1. Egg - 1 pc.
Sprinkles:
1. Powdered sugar - 30 g.
The total yield of the finished product is: 1.7 kg.
Nutritional value of the product per 100 grams:
Proteins - 5 g;
Fats - 11 g;
Carbohydrates - 41 g;
Calorie content - 275 kcal.
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Recommendations and features of the recipe.
*The water in the dough is hot;
*Egg in dough 60-65 g;
*Vegetable oil is any oil of vegetable origin;
*In this recipe I used refined sunflower oil;
*Why buy nuts in shell: dzen.ru/media/sladkii_master/...
*How healthy nuts and seeds are: dzen.ru/media/sladkii_master/...
*Rinse and dry the raisins first;
*Medium-sized (or large) apples, if small then 4 pcs.;
*In this recipe I used the “Kandil” variety of apples.;
*Instead of eggs, bind the dough together and brush the raw strudel with milk;
*The length of the strudel rolling was 62 cm;
*If desired, you can give the product a different shape for baking;
*Be sure to bake seam side down;
*After baking, let stand in the turned off oven for another 5 minutes.
*Baking time may vary slightly from that stated in the recipe;
*Baking time depends on the size of the sheet, the characteristics of the products, the method of forming and the functionality of the oven;
*After baking, take the strudel onto a board and leave it on the table;
*After cooling, place the strudel in the refrigerator for at least 8 hours to stabilize the filling;
*Before serving, sprinkle cold strudel with powdered sugar;
*Classic serving with stredel with a scoop of ice cream;
*Country of origin Austria.
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Purpose by Jonny Easton
/ @jonnyeaston
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Негізгі бет Тәжірибелік нұсқаулар және стиль Strudel with apples and cinnamon. Viennese Strudel recipe.
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