Yeast-free strudel dough
Composition / ingredients
12
Servings:
Cooking method
Combine the egg, water and flour, knead the soft dough. We collect the dough into a ball, put it in a deep bowl, make a cross-to-cross cut and generously lubricate with olive oil from all sides. We leave the dough in the refrigerator for an hour.
It's time to roll out the dough. We put a cloth on the table (without lint, it can be a canvas or a towel), sprinkle with flour, roll out the dough on it. Then we begin to roll out so thinly that the layer is transparent (if the layer does not have completely transparent places, this is normal).
Now it remains only to add the filling and form a strudel.
Have a nice tea party!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
