Gibts was better than crisp, fresh, warm salt sticks to the egg for breakfast on Sunday? Even while I ponder, and probably many others-about it, how can do that.
Yesterday I did a trial run in the evening and my Salzstangerlteig modified a little, that is, the reduced amount of dough in half, put the dough in the refrigerator overnight and early morning (by FIVE!) Taken from the refrigerator. After 2 hours the Stangerl formed and absorbed in the oven briefly.
moved at half past seven a wonderful aroma of fresh bread through the house and we had to leave the house without having wonderfully fresh pastries. And all this without freezing procedure ;-)
And moving the whole can of course also about 2 hours and, yes, finally, not all morning people such as myself!
========== REZKONV Recipe - RezkonvSuite v1.4
Title: Salzstangerl early riser
categories: bread, Thermomix
Quantity: 1 recipe
, 150 grams of milk
150 grams water 20 grams
Salt 1 tsp sugar
500 grams of flour
1 / 2 cube butter 40g yeast
================= SOURCE ============================ ===========
own
- Captures * RK * 01/09/2011 by
- Heidi Fleischer
milk and water with yeast, butter and sugar in the Thermomix 3 min 37 °
heat. Add flour and salt and knead 4 1 / 2 minutes on Teigstufe.
Transfer to a bowl with lid and leave on for about 1/2-1 hours to go, make
then overnight in the refrigerator. warm
at room temperature about 2 hours, then bring Salzstangerl
shape, good coat it with water, sprinkle with cumin and salt and go
at 45 ° head-and bottom heat in the pipe about 20 minutes.
Bake at 180 degrees 25 minutes. A bowl of hot water into the tube
make available or if set function with steam buns.
taste quite wonderful for Sunday breakfast!!
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