Filo dough for strudel
Composition / ingredients
8
Servings:
Cooking method
Break an egg into a small container, add salt and sugar, pour vinegar and vegetable oil. Pour warm water into the resulting mixture, mix.
In a separate bowl, sift the flour, pour in the prepared mixture, knead the soft dough.
Let the dough lie down for 10 minutes.
Now we roll out the dough into a thin layer and begin to "play" with it: we stretch it both on the table and on the weight, lift it up by the edges, stretching it to a very thin state (if the dough suddenly breaks somewhere, it's not scary).
We lubricate the rolled layer of dough with melted butter, fold it double, and lubricate again. We fold it in half again. At this stage, you can spread your favorite filling and form a strudel.
Successful culinary experiments for you!
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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
