Strudel "Vienna"

Description

This recipe is from the book of Carl Schumacher, the famous Austrian chef, about Viennese cakes! Great dough, thin, airy, crispy, and very interesting poppy! The strudel we loved it, and hope You too will like!

Ingredients

Flour

400 g
Water

300 g
Vegetable oil

30 g
Salt

5 g
Milk

300 g
Mac

250 g
Butter

350 g
Powdered sugar

50 g
Rum

30 g
Vanilla sugar

10 g
Cinnamon

3 g
Lemon peel

10 g
Yolk egg

80 g
Egg white

120 g
Sugar

100 g
Raisins

50 g
Jam

200 g
Starch

25 g

Cooking

First boil the milk and add the poppy seeds, stir and cook until then, until absorbed almost all the milk. Put the mass to cool.

Take the paste: mix it in a food processor and gamesim hands until smooth and silky, wrap the dough in clingfilm and leave for half an hour for maturation.

The cooled poppy mass need a little grind, I used the immersion blender. Butter room temperature beat until fluffy, add the powder, rum, vanilla sugar, cinnamon, salt, lemon zest and poppy mass, all will beat into a soft mousse.

Egg yolks mix with a fork and a thin stream pour into poppy seed mixture.

Egg whites whisk until fluffy, gradually adding sugar (100 g), and gently mix with poppy mass.

Add the flour and soaked raisins, once again all carefully mix. Our filling is ready.

And now the most interesting: we'll stretch the dough. First, roll out the dough with a rolling pin on the Board (substrate), and then podpisem hands, shoved them in the back under the dough and pull the dough evenly in all directions. The dough is very plastic, no tears, working with him is a pleasure. Stretched thinly, thinly, so that it shone.

Stretched the dough spread on the table (on my Desk the flexible substrate for the dough) and spread the filling along the long edge in three rows at a distance of 2-3 cm; the dough between the rows of toppings and all the rest of the dough to grease with melted butter.

Now gently roll the strudel, the edge of the dough close the first row of the filling, push the edge test between the first and the second row of the filling, fold the second row, help the substrate, again press the dough between the second and third row, continue to collapse, all the while helping the substrate (if no substrate is soft, you can put the dough on the towel), so wrap the whole strudel, thick cut and pomognem down the strudel.

Divide the strudel into equal parts pressure and cut (if the pan is small, then in three pieces, if large, into two), cut the edges carefully connect and pomognem down. Carefully transfer our strudels on a baking tray lined with baking paper.

The oven will heat to 160 degrees, coat the strudels with melted butter and send you on a 1-hour baking, the baking time 2-3 times slush. I baked it for 1 hour with T-160 degrees and then added the T to 170 and held for 15 minutes, but here it is necessary to focus on your oven. In General, bake to a good brown colour.

Baked strudel out of the oven and cools a bit, in the meantime, make the berry sauce: cherry jam, dilute with water and bring to the boil, dissolve the starch in a little cold water and pour into boiling cherry syrup (in fact, it turns out thick pudding). Strudel sprinkle with powdered sugar, cut into portions.

On a plate, pour the berry sauce, place the serving strudel and call their loved ones to drink tea with a delicious strudel! BON APPETIT!

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