Cake with apples - fragrant delicacy for children and adults

Cake with apples - fragrant delicacy for children and adults
Sponge
Chocolate
With raisins
Prescriptions

cake with apples and raisins

Cake with apples and raisins - juicy fruit cakes

Cakes filled with apples are popular all over the world and in different countries they are baked in different ways. For example, in Austria, like bake a cake with apples and raisins - the famous apple strudel Apple Strudel: the famous delicacy . This luscious pastry with walnuts popular all over the world, although cooking strudel requires certain skills. Such a gentle puff cakes or traditional exhaust test served with a velvety cream sauce or a scoop of ice cream.

Exhaust dough: the secrets of the masters

Preparation of strudel dough is not as difficult as it seems beginners. The first secret of tasty test: the same temperature all ingredients. Flour, fat and water, which are used for the test must be warm. All the ingredients are thoroughly kneaded into a steep, but elastic dough. Knead the dough need to as long as it does not cease to adhere to the hands, and on the surface of bubbles appear. Flour kneading is added gradually, as if the dough get too steep, add the water will be almost impossible.

Mix the dough several times with a force throw on the table, the bubbles burst on the surface. This is the second secret prigotoleniya strudel. The third secret: the dough must be given brew. It should be put in a plastic bag and leave for fifteen minutes in a warm place. Then you have to knead the dough again and to start rolling.

Rolling and stretching the dough - the most difficult stage of preparation. Rolling must be carried out not on the table, and linen tablecloths, floured. After Roll out the dough into a thin layer using a rolling pin, stretch it from the middle to the edges of your hands, roll in flour. Right stretched dough should be very thin and a little shine. When stretching, lightly greased with vegetable oil reservoir for greater flexibility.

To strudel was more crisp, sometimes the water in the dough egg is replaced. However, in this case, the dough becomes less flexible and often breaks. To avoid this, it is recommended to add to the dough a few drops of acid (vinegar or lemon juice), and use plenty of flour with gluten. It is best used for making strudel flour first, and not the premium.

Too thick edge of the dough is easily cut off with scissors. On a thin sheet of dough evenly splits the filling, then gently reservoir collapses into a roll and bake on a baking sheet, brush with butter, at one hundred and eighty - two hundred degrees.

Although strudel can be eaten hot or cold form, stored for too long is not recommended: moist filling may soften the dough crisp.

Recipe Viennese strudel

cake with apples and raisins For the test should take two hundred and fifty grams of flour of the first grade, one hundred grams of butter, one egg, two tablespoons of vegetable oil, four tablespoons of water, splinter salt, a few drops of lemon juice. Mix the dough to leave in a warm place. For the filling cut into large chunks, six hundred grams of apples, add one hundred grams of sugar and washed raisins, a handful of coarsely chopped walnuts and three tablespoons of bread crumbs.

Thin dough with melted butter to grease and put the stuffing. Gently roll to roll and put it on a greased or covered with baking parchment. Bake for twenty minutes at a temperature of one hundred and eighty degrees.

If desired, the filling for strudel, you can add lemon, cinnamon, vanilla Vanilla: sweet tenderness , Cloves and other spices. To file a good strudel liquid custard or whipped cream.