John Myers
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Fine Strudel Dough or Talent Dough
The perfect fine strudel dough or talent dough recipe with a picture and simple step-by-step instructions.
Mix and knead strudel dough / talent dough:
- 550 g Rose flour Wiener-Griessler, double-handle
- 100 g Cornmeal
- 1 tsp Baking powder
- 3 piece Eggs
- 1 Msp Salt
- 8 tbsp Buttermilk [alternatively kefir, also whole milk]
- 2 tbsp Clarified butter, heated
optional additions:
- 50 g Butter
- 1 tsp Vinegar
- 1 tsp Sugar
- 1 Msp Salt
- 1 Msp Spices (oregano, paprika, pepper)
- The dough should stretch and stretch, especially after rolling it out. 2. The ability, i.e. the talents and properties of the dough, are its suitability to form the basis for a wide variety of recipes. Sweet or salty, suitably seasoned or unseasoned, plus vinegar, sugar, salt or spices and off you go.
- 3. For example as: – Strudel dough (roll out thinly, cover and bake with sweet fruit farce) – Pirogue dough (roll out normally, cover and bake with vegetables, minced meat, etc., + paprika powder) – Schupfnudel or spaetzle dough (from the board with a scraper into the boiling salted water) – Tortilla cakes (roll out thinly and bake, + salt, + pepper) – Pie dough (roll out thin, wrap and bake meat and vegetable fillings, + vinegar)
- – Spring roll dough (roll out thinly, cover and bake Asian vegetables, + pepper) – Pizza base [roll out thick, cover and bake, + salt, spices] – Quiche base [roll thin, cover and bake, + sugar] – Onion cake base [normal roll out, cover and bake] – as a dough lid for casseroles when gratinating [roll out thinly and cover, gratinate]
- The dough can be frozen fresh without any problems. Roll out flat and allow 1/2 day to thaw. Do not store for too long, approx. 3 days.
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