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.
Autumn is rich, generous and hospitable. And what about the holidays at this time of year! Fairs, folk festivals, weddings… I’ll tell you in confidence that I also have professional events in the fall – as many as four. No wonder they say that sparrows feast in autumn. And what is a holiday without cakes? So, open the calendar, find a reason and bake… like a strudel! Thin and brittle crust, delicious aroma of apples, caramel, cinnamon, vanilla and yeast dough. Let’s enjoy a delicious warm dessert, in the preparation of which there is nothing complicated! Surprised!? It’s all about the secret autumn ingredients!
Dear cooks, on this autumn day I want to invite you to tea with a piece of delicious apple strudel! Delicate crumbly dough and fragrant filling will not leave anyone indifferent.
I was too lazy to study the subtle processes of cooking this popular dish, so I tried to do something like ))) Maybe not quite a strudel in the classical sense of the word, but a combination of fresh apple, pear and honey… Mmmm.. You can’t drag children by the ears!
Who and when came up with the idea of stretching raw, specially prepared dough to the thickness of tissue paper, and then wrapping it in a thick layer of fruit filling? It is said that the history of this amazing strudel cake has its roots in Byzantium and even Ancient Greece. It received its current name much later, in the XVIII century, from German confectioners. They made him the king of the pies of that time, contesting the palm among his cakes with the Viennese bakers. German, Austrian, Hungarian, Czech confectionery successfully sold all kinds of strudels – with nuts, apples, cottage cheese, cherries, strawberries, poppy seeds, raisins. In those days strudels were not only sweet, but also with mushroom, potato, cabbage and even fish fillings. Currently, preference is given to strudel for tea. Strudels have conquered the hearts of confectioners by the fact that they harden for a long time (the property of the dough to exhale) and they have a large proportion of filling – you can not be afraid to get fat. In addition, strudel dough can be prepared without fats, which is very important both for people who follow a diet and for those who suffer from diathesis.
This recipe is taken from the book by Karl Schumacher, the famous Austrian chef, about Viennese cakes! Excellent dough, thin, airy, crispy, and a very interesting filling of poppy seeds! We really liked the strudel, and I hope you will like it too!
A very interesting combination of apple jam and kiwi. The puffs were delicious. My whole family appreciated this dish and asked me to cook it more often.
There are a lot of strudel recipes on the site. But it is in this combination – low-fat dough (very easy to work with) and caramelized filling – this does not seem to happen.
