Description
Love it and the adults and children. We can safely call it one of the most famous Austrian cuisine. Easy to enjoy and truly Royal taste. The origin story of "kaiserschmarrn" has acquired a variety of conjectures and stories. But more on that later...
Ingredients
-
Milk
250 ml
-
Flour
160 g
-
Chicken egg
4 piece
-
Sugar
1 Tbsp
-
Salt
1 piece
-
Butter
50 g
-
Raisins
40 g
-
Sauce
1 can
-
Powdered sugar
Cooking
Milk and flour stir well to avoid lumps.
Do not take dirty extra dishes, as if to add flour to the already whipped yolks (or a mixture of egg yolks and milk) to dissolve the lumps will need to actively interfere or beat, leading to the "tightening" of the test and finished products (cakes, pancakes, kaiserschmarrn) is likely to be rubbery and dense.
Beat the whites to a good foam.
Yolks, sugar and salt slightly beat with a mixer. Melt butter, add 2 tablespoons to the egg yolks with the sugar. The rest of the oil used for frying.
Whisk the yolks after protein for a reason not to wash the beaters of the mixer between steps. The fact that whipped egg whites will stand a couple of minutes to as test impact, and to wash the beaters after the yolks for protein and dry considered unnecessary fuss :).
To connect the milk-flour, and the yolk mass, stir with a spatula.
Stir in the beaten egg whites, not too intense, but stirring well (also shovel).
It's rather liquid-air batter.
On a heated pan (I have a division up to 9, heated on a 6-6,5) pour the remaining butter. I have a frying pan d=30cm, fit and 26-28 cm but not less. Reduce the heat to medium (5)
Pour the batter on top sprinkle the raisins and wait 5-6 minutes. Usually done without the raisins (son doesn't like raisins). Put a few pieces for clarity :). You can pre-withstanding the raisins in the rum for several hours.
After 5-6 minutes, the dough prihvatili already on the bottom, and the top remained watery. At this point, to spend (however gently) with a spatula in the middle, criss - cross, dividing the dough into four segments. Flip each piece. It's easy to make two blades.
Look it like this. Important point! The first time is difficult to determine the degree of readiness of the lower layer, the main thing that the first party did not overheat. Let it is better to be a little blonde, like the photo, than burnt.
When the dough prihvatili on the other side (2-3 minutes), divided with a spatula all the dough into squares of desired size.
Sear on all sides for a few minutes. The heating temperature can be adjusted at discretion, as all the plates are different. Here, the heating is increased to 6.
In the pan, sprinkle the kaiserschmarren with icing sugar and caramelize slightly for about a minute. The whole process takes 10-12 minutes.
Spread the kaiserschmarren on a plate, sprinkle with powdered sugar and served with a wonderful plum sauce D arbo!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.