The German barmy trickled pastries is something between pastries and a dessert. They are baked in a fire-resistant form and are served with a sweet sauce. The traditional recipe of such trickled pastries is given below.
It is required to you
- For trickled pastries:
- - 425 g of flour
- - 20 g of a fresh yeast
- - 1 tablespoon + 2 h spoon of sugar
- - 125 ml of warm milk
- - 2 eggs
- - 50 g of the softened desi
- - salt pinch
- - dried peel of 1 lemon
- For sauce:
- - 250 ml of milk
- - 1/2 bags of vanilla sugar
- - 2 eggs
- - 2 yolks
- Besides:
- - 250 ml of milk
- - 50 g of sugar
- - 50 g of a desi
Instruction
1. Sift flour. In the center to make a hole. In milk to part with 2 h a spoon of sugar and yeast. Pour in a hole and to mix slightly with flour.
2. Powder a sponge dough with 1 tablespoon of flour, cover a bowl with a towel and remove to the warm place until flour from above doesn't become covered by cracks. Add other components of the test, knead and allow to approach to a volumetric gain twice.
3. Roll dough in sausage, cut for the portion and roll from them balls. In a pan to warm milk, sugar and oil. Pour in a fire-resistant form.
4. In a form to lay dumpling closely to each other. Close and allow to approach 20 minutes. Bake 25 minutes in the oven warmed up to 180 wasps to a crisp.
5. For vanilla sauce to boil milk with vanilla sugar. Add to the eggs and yolks which are shaken up with sugar. Filter through a sieve, put on a water bath and shake up. Serve sauce to dumpling.