savory strudel
a pinch of salt
80 g butter
600 grams of flour mill Manitova Chiavazza.
Place the flour composing a rather large fountain.
Break the eggs into the fountain, add the salt. Meanwhile, dissolve the yeast in milk mixed with water (lukewarm).
With a fork, draw a circle of flour from the edge and begin to incorporate it with the eggs. Be very careful to take the flour from the edge, without breaking the bank of the fountain, so that the eggs come out.
As we firm up the eggs, continue to incorporate the flour, add the butter at room temperature, the yeast using a fork to not to get too hands until the dough is no longer appicicoso.
Start working the dough with your hands. The movement should be soft and should serve to amalgamate the side opposite to the center of the dough, pushing long and low.
Stuff you like:
Add the filling, close the door carefully and brush with egg and grow strudel, and then bake at 180 degrees for 30-35 minutes.
80 g butter
600 grams of flour mill Manitova Chiavazza.
Place the flour composing a rather large fountain.
Break the eggs into the fountain, add the salt. Meanwhile, dissolve the yeast in milk mixed with water (lukewarm).
With a fork, draw a circle of flour from the edge and begin to incorporate it with the eggs. Be very careful to take the flour from the edge, without breaking the bank of the fountain, so that the eggs come out.
As we firm up the eggs, continue to incorporate the flour, add the butter at room temperature, the yeast using a fork to not to get too hands until the dough is no longer appicicoso.
Start working the dough with your hands. The movement should be soft and should serve to amalgamate the side opposite to the center of the dough, pushing long and low.
Stuff you like:
- peppers with bacon and smoked cheese.
- zucchini grilled with gorgonzola.
- Scarola.
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