Dough for strudel

A Viennese roll filled with berries, fruits, or other products won the hearts of many gourmets. His dough is so thin that it seems that it is not there, but there is only a filler covered with a delicate crispy crust. This culinary masterpiece is known as strudel. Despite the fact that the main part in its gastronomic symphony is performed by stuffing, it would not be so tasty if it were not for the special dough, which is so tender and elastic that it can be rolled out to transparency without breaking. And this thin layer of the flour shell does not soak under the berry juice, it does not break under the weight of the fruit.

It is considered that not every cook is able to make dough for strudel. This process actually requires a certain skill, but even an inexperienced hostess will be able to cope with the task if she carefully studies the instruction and follows it exactly. If there is no self-confidence, the first strudel can be made not from an exhaust test, but from the usual one, and then proceed to more complex cooking options.

Cooking Features

The main value of the dough for strudel is its flexibility and elasticity. Make such a basis for baking will not succeed without knowledge of some points.

Low-quality flour for strudel will not work. For it, you can use only the product of the highest grade, which contains a lot of gluten. It was she who, swelling, makes the dough supple and elastic.
Before kneading dough, flour must be sieved. Experienced cooks do it even twice. The purpose of this manipulation is not only to clean the flour from small litter and insect larvae. The main task is to saturate it with oxygen. Sifted flour becomes lighter and friable, easily mixed with liquid ingredients, without forming lumps. Baking from it turns out gentle, air.
The elasticity of the dough for strudel gives butter. You can use both vegetable and cream.
Many eggs in the strudel dough are not placed so that it does not become too dense, but often this ingredient is present in the recipe, as with it the dough turns out more delicious. The best idea would be to add yolks to the dough, and to use proteins for making other desserts.
The classic strucco dough for strudel is not sticky. Even the table when working with him can not sprinkle with flour. The dough is rolled onto a cloth, then stretched by hand. To do this, put it on the back of the hand and pull, then turn and stretch again on his fists. When the dough becomes transparent like parchment, it is returned to the fabric and stretch the remaining more dense edges.
The dough can not pull, and roll on the table with a rolling pin. The result will hardly change, but the probability of making a mistake will decrease.
Often the dough loses its elasticity and breaks due to the fact that it has time to dry before it is stretched. Stretch it quickly. If you see that the process is slow, grease the dough with a thin layer of butter, this will preserve its elasticity.
The dough is rolled and stretched not immediately after cooking. It is wrapped in plastic wrap or cleaned in a bag, left in the room for half an hour. During this time, the gluten contained in the flour has time to swell, making the dough more plastic.

Strudel is prepared not only from exhaust dough. The basis for the Viennese roll can be made from shortbread, cottage cheese, puff pastry. It will not be as thin as that made from exhaust, but it will turn out delicate, tasty, harmoniously complementing the filling.

Classical fume dough for strudel

Composition:

wheat flour - 0.5 kg;
water - 0, 25 l;
chicken egg yolks - 4 pcs .;
apple cider vinegar (6%) - 2 ml;
salt - a pinch;
vegetable or melted butter - 40 ml.

Method of preparation:

Sift flour. Mix it with salt. Make a recess in the center of the flour heap.
Separate the yolks of chicken eggs from proteins. Protein store in the refrigerator, to later use them for cooking other dishes. Pour the yolks into the groove in the flour slides.
Pour oil into this well. If you use butter, you must first melt it in a water bath or in a microwave, then let it cool to room temperature.
Add vinegar to butter and yolks.
Stir the dough.
Continuing to knead it, pour water in small portions. Need to focus on the consistency of the test. If you see that it has become quite soft and pliable, you can stop adding water.
Put the dough on the working surface of the table and knead for 5 minutes, pulling part of it to the side and up, then hammering it into a common room.
Wrap the dough in cling film, leave for half an hour.
Divide the dough into 4-6 pieces.
Put one piece of dough on a thin cloth. Roll it out.
Place the dough on the back of the hands, start to stretch it, turning from time to time on the axis.
When it becomes transparent, return it to the table and stretch the tight edges with your hands.
Put the dough on the filling. Roll it up and send it to a baking tray covered with parchment.

Similarly, stretch the remaining pieces of dough, fill it with stuffing, turn it into a roll and send it to the baking sheet. It remains only to preheat the oven, put in it a baking sheet with strudel and bring them to readiness.

Simple dough recipe for strudel (without eggs)

Composition:

wheat flour - 150 g;
warm water - 60 ml;
salt - a pinch;
vegetable oil - 40 ml.

Method of preparation:

Sift flour.
Water heated to 50-60 degrees, mix with salt and vegetable oil.
Make a funnel in the flour mound and pour the mixture of liquid ingredients into it. Knead the dough.
Cover the dough with a bowl and leave for half an hour at room temperature.

After the specified time, roll out the dough thinly and proceed to the formation of the strudel. The dough made by this recipe will be lean. Making it a dish with a fruit filling, you can enjoy a delicious dessert, even during Lent. The recipe will appeal to vegetarians as well.

Puff pastry for strudel

Composition:

wheat flour - 0, 6 kg;
butter or margarine - 0, 2 kg;
water - 100 ml;
vinegar - 2 ml;
salt - a pinch;
chicken egg - 1 pc.

Method of preparation:

Sift flour. Pour the third part onto the work surface of the table.
Grind cold margarine directly on flour. Spread them into small crumb.
Make a ball out of a crumb and put it in the refrigerator for a while.
Put boiled water in the fridge.
Sprinkle the remaining flour on the table.
Break an egg into a bowl, add cooled water to it, whisk it.
Make a well in the flour, add salt to it, pour in the egg mass and vinegar. Knead the dough.
Roll the dough into a rectangular layer. In the center, place the billet of flour and margarine, removing it from the refrigerator. Bend the edges of the test upward, folding it into an envelope. Roll it out. Fold again and put in the fridge for half an hour.
After half an hour, roll the dough again, roll it up, put it in the refrigerator.
After half an hour, repeat the procedure.
Once again roll out the dough, put the filling on it and form a roll.

Heat the oven to 200 degrees, grease the yolk strudel to make it brown, put it in the oven and bake until done. It will take about 20 minutes.

Making dough for strudel is not as difficult as it may seem at first. If you knead it according to the original recipe, without violating the technology, it will be easy to stretch it or roll it out into a thin layer, as the correct exhaust dough is obtained pliable, elastic and at the same time strong.