Strudel with cherries - how to cook strudel with cherry, with a step by step recipe photos
Today I was going to bake a classic Viennese strudel with cherry. In this recipe, I have not only detailed, step by step using a photo taken, tell and show you how to make the best exhaust dough for strudel, but also talk about and how to properly stretch (roll out) it. Using written, you can easily and simply be able to bake their own and traditional strudel with apples.
How to cook the dough for strudel
Exhaust from the dough will do:
- water at room temperature - 200 ml;
- raw egg - 1 pc .;
- Sol - 0, L .; 5 hours.
- Vegetable oil - 1 tbsp. l .;
- 2 tablespoons vodka. l. or apple cider vinegar, or lemon juice - 1 tbsp. l .;
- White flour / s - 500 gr.
If we prepare the dough in a dough mixer, processor or bread machine, then just lay the products in a manner that provides for this device. You can make the dough by hand, but then the first base knead in the bowl, and then work on the board. But there is a risk manual kneading flour and then sort out the dough will be more dense, and it is not good! It should be soft, elastic, so the batch stops as soon as the dough ceases to stick to hands.
Kneaded dough filo is not yet ready for use, it should definitely be wrapped in plastic wrap and let stand in refrigerator for at least an hour to matured gluten. By the way, you can do once a large portion of the test, and the unused portion stored in the freezer and take as needed. I often cook lasagna from phyllo dough, so do not be afraid that it will have to use only sweet pastries.
At first, without the skill to work with filo dough is not quite simple: it is unevenly rolled, sometimes torn, it is necessary to seal the hole and pereraskatyvat. If the board podpylyat flour, the dough will absorb it soon settle down and become stiff as the sole - not unroll. I advise take signature potato or corn starch.
Today, our cherry strudel will, it can even be called "Drunk Cherry" because the stuffing will go berry left over from the preparation of homemade liquor. If you are using my recipe cook it, make sure it really is the most delicious.
Prepare the melted butter and flour for the signature and clean kitchen towel - for the final forming rolls.
A piece of dough the size of a small apple, first roll out with a rolling pin on a board, then we shift to the towel and start to hold out his arms to have transparency. If the dough breaks - no big deal. Holes can pinch and hush up, the overall quality is not affected.
Grease the stretched hood dough with melted butter, leaving on the edge of a dry platter of 2-3 cm. Filling Strudel usually pretty juicy, so to absorb excess juice dough clockwork white sprinkle with breadcrumbs or ground cookies. By far long side reserve neposypannoy band width of 8-10 cm.
On the litter lay a cherry and a little sugar priporashivaem. Better to take the brown sugar, is less sugary and more aromatic.
hands or use towels displace as much as possible a tight roll, along the way promazyvaya surface of the dough with melted butter.
Towards the end of twisting folded the loose end into the test edge, so that the juice from the filling does not leak out. Cover cherry roll freely without filling end. You can even pinch a bit, making the seam, but it is not necessarily enough to simply trample strudel and smooth hands.
When we shift a towel roll on a floured baking sheet, but it is best to use sweet oiled parchment or a special silicone mat. Strudel is not smeared or egg yolk and melted butter or just milk. Lubrication milk is repeated 2-3 times during baking.
Put the strudel into a heated to 180-200 degrees oven for 15-25 minutes. Baked goods will be ready when the browns.
Baked strudel is passed on to a dish and sprinkle with powdered sugar and ground cinnamon.
The traditional Viennese Strudel is usually served warm, but cooled down and it's incredibly tasty. Crumbly crunchy top crust and tender, melting in the language of the core - a holiday taste!