John Myers
Contents
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Ingredients
Filling:
- 1 pinch Salt
- 1 Pc. Egg
- 2 tablespoon Sugar
- 1 packet Dry yeast
- 40 g Butter
- 150 ml Milk
- 200 g Fresh rhubarb
- 2 Tablespoon Sugar
- 2 Tablespoon Riesling dry
- 1 Tablespoon Corn starch
Sauce :
- 500 ml Milk
- 1 Baggage. Custard powder
to bake:
- 40 g Butter
- 1 Teaspoon. Salt
- 1 Cup Water
Instructions
Yeast dough:
- Knead all ingredients quickly. Cover the dough with a kitchen towel and let it rest for 1 hour.
- Wash the peeled rhubarb, cut and sugar-coat. Let it steep for about 30 minutes.
- Add wine and bring to the boil. Shake Mondamin with a little cold water, add, boil, let cool in a glass.
- Mix the pudding powder with a little milk. Milk with a tablespoon. Bring the sugar to the boil. Pull the pot on its side, stir in the pudding powder, return to the plate and bring to the boil. Let cool down.
- Dust the work surface with flour, divide the dough into 4 pieces. Roll the pieces, then press apart, fill with the compote, roll again.
- Put the sauce on the plate, now spread the compote in the sauce.
- Put the butter in a hot pan. Stir the salt into the water, pour into the pan. Put in the steamed noodles, close the lid, bring to the boil, then reduce the temperature until it is still boiling. The steamed noodles take about 20 - 22 minutes.
- Place the steamed noodles in the saucepan. Now you can enjoy it!
Nutrition
Serving: 100gCalories: 147kcalCarbohydrates: 19.6gProtein: 3.8gFat: 5.8g
