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STRUDELTEIG
Ausgezogener Strudelteig
Stretched Strudel Dough
For fine Apfelstrudel and other fine Strudels
Source: Muttis Cookbook?
January 5, 2006
Ingredients:
1. 20 to 30 dkg (200 to 300 gr, or 1 Ό ounces to 2.0 ounces) very fine ground
wheat flour,
2. One Egg (instead of an egg, one can also take 1 to 2 tblsp of oil, or melted
butter, or
some lard),
3. Some salt,
4. A small cup of lukewarm water (instead of water, one can use some wine or
some
vinegar).
Preparation:
Arrange the flour in a small circle, conically shaped, on a large dough board.
Put the egg, water (or oil, etc.) and the salt in the middle of the cone.
Starting on the inside of the cone, and with the tip of a knife start throwing
the flour progressively into the cone, until only a small ring of flour remains.
Knead the rest of the flour with the hands into the dough.
Bounce off the board or knead this half-soft dough rapidly with the back part
of the palm of the hand, until the dough mixture is of a very fine consistency,
has small bubbles in it, and does not stick to hands or board anymore.
Divide the dough into two small loaves on an ample floured board, brush some
oil or liquefied butter on the loaves, cover them with a small cup or saucer and
let the dough rest for ½ an hour.
The dough needs to be rolled out and thinned out a bit on a slightly flour
sprinkled board with a rolling pin, and then stretched out more and more over
the back of then hands, until the dough is already very thin in the middle.
A cloth dough sheet needs to be generously sprinkled with flour on which the
dough will be stretched as thin as possible. Attention! Prevent any tears, which
need to be fixed by overlaying the torn sides and thinning this part by hand.
The finished and thinned-out dough will be filled with whatever filling is
selected or whatever is brushed on, loosely rolled together by grasping the
dough sheet with both hands and lifting it up in such a way, that the dough with
filling, rolls the Strudel together.
Before this, the short ends of the dough will be folded in somewhat.
The rolled strudel is then put into a pan or baking sheet, which has been
slightly brushed with some fat or oil.
The top of it needs to brushed with liquefied butter and baked at a good
middle heat until the surface has a gold brown color.
Note: one ounce = 28. 35 gram (gr), one gr = 0.0625 ounce
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