Apple strudel

DRAWN STRUDEL

Strudel driven by our :-)))

In the preparation of the tensile Štrudlová path is important not only high-quality flour, which should be smooth, high gluten content (otherwise the dough when pulling tearing) as well as the liquid to be lukewarm, the protein in the flour napučali better.

Processed strudel dough should be supple and flexible, if it is too dry, add a little water in a sticky way again we'll work a little more flour.

The longer we process the dough, the better it is then pulled. At rest, the road is important to cover it by heating the pot, because if obschlo, it could not be with him work well.

We need:

300 g plain flour

pinch of salt

between fingers powdered sugar

1 PL oil

1 PL vinegar

and lukewarm water

hauling

This is the most important part of the work. The dough must be thin and at the same time should not be torn. When pulling out gradually from the center to the edge to have a uniform thickness.

Hands slightly clench into fists ground under the dough, put together and gently pull apart, which lifts the dough on all sides.

The plate can be combated while pulling slightly oil the dough remains supple and bursting the will.

Finally pulled out the dough on a floured put cloth or tablecloth and fingers of pulling the edges. After removing from the road can cut fatter margins.

Stuffing to taste

Pulled sprinkle the dough with melted butter, filled by any stuffing (eg poppy mixed with sugar, apple and raisins, or a mixture of cottage cheese, raisins, vanillin and granulated sugar and eggs) and stow.

We press the end of the road to flow above the filling during baking. Strudel put in a preheated moderate oven for about 5 minutes and the temperature is lowered slowly bake until golden brown.

To be really delicate strudel, still hot, we rub her warm-butter.

BON APPETITE...