Pastries are aromas for the whole house, comfort, delicious tea and the joy of home. Kneading the dough, the hostess puts into it sincerity and love, the brightest thoughts and good wishes.
Baking can be yeast, pastry, puff pastry, with and without fillings, and baked dough products differ in shape and size. If you take such dishes from all the peoples of the world and cook at home one a day, it will take decades.
Flour is needed for baking. It can be either white (bread) or whole grain. Wheat, barley, corn, buckwheat, millet, oatmeal, nut – all are kneaded. Be sure to sift it. This will give the dough an extra dose of oxygen, and an additional operation will give your dish even more love. There are special devices-mills for home production of flour mixtures. To do this, it is enough to take the right grain and grind it. It turns out both cheaper and more natural.
It is impossible to predict what to knead pastries on as a basis. Water, milk, yogurt, ayran, sour cream, butter and vegetable oils, beer – each of the liquids gives its own taste and texture. For some recipes, the room temperature of the ingredients is important, for working with yeast it is better to take warmer.
As for the molding, the training will help, especially for sticky dough masses – dexterity and a scraper. It’s good to start with a simple non–sticky medium hardness – pies, bagels.
“Strudel” in translation is a vortex, vortex, vortex. Strudel is not necessarily a dessert dish. I offer you a delicious stuffing of minced meat and cabbage. Will carry more than one head.
A quick and delicious apple strudel made of puff pastry, of course, it is prepared with deviations from Austrian culinary traditions, but this version of the recipe is ideal for those who do not have time to cook thin puff pastry according to a classic recipe.
In this recipe, I just tried to connect East with West, and strudel with baklava. I really wanted to cook some oriental sweet based on bulgur (just when I was cooking it earlier – it seemed to me that this porridge has a very “confectionery” taste, and some sweet pastries are asking for it!).
The birthplace of strudel is Austria, where it gained popularity in the 19th century during the Austro-Hungarian Empire, Germany and Italy bake tons of strudel daily… But few people think that strudel is related to Turkish baklava, and the reason for this was the Turkish raids on Eastern Europe in the 16th and 17th centuries. In short, for me there is nothing better than a dank evening (and such evenings are only getting worse) than a plate with hot apple strudel and vanilla pudding! Which one of you is against it? The strudel dough has already been mentioned on the website, and my task is to show you how to properly prepare the most delicious filling for it.
Simple and unpretentious in the preparation of strudel. I tried it the way it is in Vienna, and I really fell into the soul. I asked for the recipe in the “Residents”, and voila – I cook this strudel every weekend. My family loves this dessert very much. Now I’m sharing this recipe with you.
