Alsatian pie is traditionally eaten in the fall, because he is especially good with a glass of white or spring Beaujoula is Future. Provide flour for the dough in a mixing bowl and press into the middle of a deep trough. Fresh yeast in lukewarm milk and mix with sugar. The yeast milk pour into the pan and sprinkle with salt. Add a medium egg and oil and the dough with the dough hook of electric mixer knead smooth.
A few drops of water to the dough until it comes loose from the rim of the bowl triggers. Cover the bowl with a plate and let the dough rise in a warm place for about 30 minutes until it has grown visibly. Preheat the oven to 200 ° and line a baking sheet with parchment paper. A work surface and sprinkle the dough with flour and roll out the dough into an elongated thin flat bread, like to see in the picture above. Creme fresh thick paint as possible on the Alsatian pie flambe season strong with pepper and nutmeg. Continue reading
Pie snack can be prepared very well and fits nicely with a glass of Beaujolais Scoop . Provide flour for the dough in a mixing bowl and mix with salt. Fresh yeast in lukewarm milk and the flour. Add sugar and sunflower oil under the knead dough. Add one egg and knead the dough until it comes loose from the bowl triggers. Add a few drops of water, or sprinkle a little flour over it, depending on how the consistency of the dough.
Dough in a plastic bowl and cover with a lid. Press the air out of the bowl by the lid on one side and slightly upward pressure with your other hand on the lid. Reseal the lid and the bowl well in hot water. After about 30 minutes, the arched top and jumps with a slight crack of the bowl. Then the dough is risen enough and can be on a lightly floured surface, knead by hand again. Preheat oven to 200 °. Divide dough into three equal pieces. Each piece of dough into an oblong patties and place on a roll with baking paper-lined baking sheet. Continue reading