Hi, my name is Johann and it is a pleasure to welcome you to my Apple- & Cabbage Strudel online cooking lessons. I am working as a chef in Salzburg and run the Edelweiss Cooking School. Please find all information you need for the class below. If you have any further question do not hesitate to contact me office@edelweiss-cooking.com
Looking forward to see you soon :-)
ingredients list
- 4 medium sliced, tart apples (2-3 lbs) pealed, quartered and sliced in 0,2 inches pieces sugar, raisins, cinnamon
- 2 table spoons breadcrumbs
- 1 lbs unsalted, melted butter
- flour for sprinkling
- 1/4 soft cabbage (cutted in fine stripes)
- 1 oginon
- 2 teespoon paprika powder
- 1/8 liter apple sider (1/2 cup)
- 1 table spoon sourcream
- salt, pepper, garlic, caraway seeds, herbs, oil
prepreperation strudel dough
Attention !!! The dough needs a rest of minimum 2 hours. To join the cooking lesson you need to prepare the dough in advance. It is also not a problem to prepare the dough one day before and let it rest in the fridge overnight.
ingrediences
- 1,5 cups pizza or pasta flour (400 g)
- 1 cup water (250 ml)
- 2 table vegetable oil
- pinch salt
working steps
- Take a bowl and put all ingredients togheter. Mix it with a wooden spoon. Alternatively you can use a kitchen aid with a dough hook.
- Take the dough out of the bowl an knead it to a silky consistency. You can not overknead the dough. Make sure you do not have any flourcrumbs in the dough.
- We going to make two strudel, please splitt the dough in two equal balls.
- Drop little bit oil on a plate and put the dough on it. Cover it with a kitchen towel or cling film.
- Let the dough rest in the fridge with a minimum of two hours.
working tools
- working table minimum 40X40 inches
- cotton table cloth minimum 30X30 inches
- stove with a hob and stove pipe
- pan for roasting the cabbage
- skimmer, wooden spoon, 3 medium siced bowls, 2 baking sheets, baking paper, rolling pin, brush, scale or cup (better a scale)
- knive for cutting the cabbage
Druckversion 