Friday, January 13, 2006

Strudel Dough

Strudel dough is for people who want a crisp pastry and lots of filling. Using the right technique it is not too difficult to make. It needs a fairly warm environment to proof, so boil some water in a saucepan so that the saucepan takes on heat. Pour the water out of the saucepan, let dry and then proof dough in the pan.

Dough with egg
9 oz all-purpose flour
1 pinch salt
3 1/2 fl oz warm water
1 samll egg
1 tablespoon vegetable oil

Dough without egg
7 oz all purpose flour
1 pinch salt
2 1/2 fl oz water
2 fl oz vegetable oil

Melted margarine, butter or vegetable oil

Sift the flour into a mixing bowl (except the whole meal flour) and make a well in the center. Put salt, egg and water in the well.

Using a kneading mixer mix on lowest setting and then longer on the highest setting. The dough should be elastic but not sticky, Add more flour if necessary.

Shape into ball and place on baking paper in saucepan, put the lid on and leave dough to proof for 30 minutes.

Roll out the dough on a large, floured tea towel and brush lightly with a little melted fat.

Using the back of your hand pull dough into a rectangle about 20 x 28 inches until it is transparent, Continue to brush the strudel with the fat, both before and during baking. This will make it more moist. Cut off thick edges. Continue as described in the recipe.

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