Total Pageviews

Friday, August 9, 2019

••••ORIGINAL VIENNESE APPLE STRUDEL  (APFELSTRUDEL)••(AUSTRIA)๐Ÿ‡ฆ๐Ÿ‡น๐ŸŽ๐Ÿฅ˜๐Ÿ‹๐Ÿฎ๐Ÿฅง๐Ÿจ!!••••

(Source: lilvienna.com recipe and photos and Traveltriangle and Trafalgar photos Gfycat photo and Pinterest and MySpace photos and Gifer photos and Railpass.com and apfelstrudel.nl video and Vienna video avid travel channel.com)














































••••ORIGINAL VIENNESE APPLE STRUDEL (APFELSTRUDEL)••(AUSTRIA)๐Ÿ‡ฆ๐Ÿ‡น!!

••••KATHY’S TOUR OF FOOD CONTINUES 
••••IN AUSTRIA๐Ÿ‡ฆ๐Ÿ‡น!! JOIN ME!!
๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น
๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ
๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น


๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น
Original Viennese Apple Strudel
Yield: 8-10 servings
๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น

••••ENJOY THE VIDEO!!

๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น







Ingredients

••••ENJOY THE VIDEO!!

For the strudel dough*

1/3 cup lukewarm water (80 ml / 80 g)

1 tablespoon + ½ teaspoon neutral tasting vegetable oil (15 g)

½ teaspoon vinegar (or lemon juice)

1/8 teaspoon table salt or fine sea salt

145 g bread flour (1 cup) (substitute with all purpose flour)

½ teaspoon vegetable oil for brushing the dough

flour for dusting

๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น

••••ENJOY AUSTRIA’S BEAUTY ๐Ÿ‡ฆ๐Ÿ‡น!!
For the filling*

3 tablespoons unsalted butter (40 g)

2/3 cups fine bread crumbs (80 g)

5 tablespoons granulated sugar (65 g)

½ teaspoon ground cinnamon

4 tablespoons raisins (50 g)

3 tablespoons rum or lukewarm water for soaking the raisins

2 lbs sweet-tart apples (e.g. MacIntosh) (900 g)

1 tablespoon lemon juice

2 tablespoons melted butter for brushing the dough (divided)

confectioner’s sugar for dusting

whipped cream for serving (optional) 

* For the dough, I recommend measuring the flour by weight in grams since it is more accurate than measuring by volume.

๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น

https://www.lilvienna.com-original-Viennese-apple-strudel-apfhelstrudel-recipe 

Instructions

To make the dough
Mix lukewarm water, oil, vinegar and salt in a big bowl. 

Acid like vinegar helps relax the gluten to make the dough easier to stretch.

Stir in about half the flour with a spoon until well combined, then gradually add the remaining flour until it comes together and you can work it with your hands.

Knead the dough until smooth for about 10 minutes, either in the bowl or on a working surface. The dough should be moist but not sticky. If it is too sticky to knead, add a little more flour (you shouldn't need more than 1 or 2 additional tablespoons).

 Slam the dough onto the worksurface a few times to enhance gluten development, yielding a very elastic dough.

Shape the dough into a smooth ball. Brush a clean bowl with oil, put the dough into the bowl and brush it with oil (you can do this with your fingers).

Cover the bowl with a lid or plastic wrap and let it sit for 1 hour at room temperature. (see note)





To make the filling

Melt the butter in a pan over medium heat and add the breadcrumbs. Toast them, stirring constantly, until they are golden. Remove from the heat and let cool.

Mix sugar and cinnamon together, then add it to the buttered breadcrumbs and stir well. Set aside.

Soak the raisins in rum (traditional) or lukewarm water for about 10 minutes to get them softened.

Peel the apples, quarter and core them. Chop every quarter into 1/8 to 1/4 inch thick slices and cover them with lemon juice to prevent the apples from getting brown.

 Add the soaked raisins (but not the remaining rum or water) and mix well.

Stretching and filling the dough
Roll out the dough with a rolling pin on a clean and lightly floured surface. Flour the surface and the dough every now and then while rolling.

When the dough gets about 13-15 inch in diameter, pick it up then use the back of your hands, particularly your knuckles, to stretch it (remove all sharp jewelry first). 

This way you can 
straighten the dough like a pizza.

When the dough gets bigger and thinner, and thus difficult to handle, put it down on a lightly 
floured tablecloth, straighten out the wrinkles in both the tablecloth and the dough. 

Continue 
stretching the dough on the tablecloth using your hands.

Gently stretch the dough paper-thin from the inside to the outside, working your way around the sheet of dough.

 Stretch it until it starts to look translucent. 

You should be able to read the titles of a newspaper placed under the dough (don’t do this though, the ink would probably come off).

In the end, the sheet of dough should be stretched into a rectangular shape, with the shorter edge fitting the baking sheet lengthwise. 

Thick edges should be cut off.
Brush half the dough with half the melted butter.

 Spread the breadcrumb-mixture over the other half of the dough and pat down evenly. 

One side is brushed with butter now, the other side is covered with breadcrumbs. 

Leave 1 to 1 ½ inch to the edge. Spread the apples over the breadcrumbs.

Fold in the side-ends of the dough. Using the towel, roll the dough, starting at the apple-topped end all the way. Then gently roll the strudel onto a sheet of parchment paper with the seam-side down.

Put the dough onto a baking sheet and brush it with the remaining melted butter.

Baking the strudel
Put the baking sheet in the middle (I use rack 2 of 4 from top) of the preheated oven and bake it for ½ hour at 375 °F.

 Note: Some readers have commented that their strudel needed a little longer in the oven, around 45 minutes.

When the crust turns golden, the Apple Strudel is ready.

 Take it out of the oven, let it cool slightly, cut it into pieces and serve dusted with confectioner’s sugar.

๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น๐Ÿ‡ฆ๐Ÿ‡น
Notes

You can also make the dough ahead and keep it in the fridge for up to 2 days. Temperate before using.






••••ENJOY THE VIDEO!!


๐Ÿ‡ฆ๐Ÿ‡น๐ŸŽ๐Ÿฅง๐Ÿ‡ฆ๐Ÿ‡น๐ŸŽ๐Ÿฅง๐Ÿ‡ฆ๐Ÿ‡น๐ŸŽ๐Ÿฅง๐Ÿ‡ฆ๐Ÿ‡น๐ŸŽ๐Ÿฅง๐Ÿ‡ฆ๐Ÿ‡น๐ŸŽ๐Ÿฅง๐Ÿ‡ฆ๐Ÿ‡น๐ŸŽ๐Ÿฅง๐Ÿ‡ฆ๐Ÿ‡น๐ŸŽ๐Ÿฅง๐Ÿ‡ฆ๐Ÿ‡น๐ŸŽ๐Ÿฅง๐Ÿ‡ฆ๐Ÿ‡น๐ŸŽ๐Ÿฅง๐Ÿ‡ฆ๐Ÿ‡น๐ŸŽ๐Ÿฅง

Tuesday, August 6, 2019

••••EASY FRENCH MACARONS๐Ÿ‡ซ๐Ÿ‡ท๐Ÿณ๐Ÿš๐Ÿฅœ๐Ÿฎ๐Ÿก๐Ÿญ๐Ÿฌ!!••••

(Source: delish.com recipe and photos and video and Laura Rege and Parker Feirbach and Stena Line photo and Crossed flag pins and Best Animations photos and Pinterest and unsplash.com photo and Little Wanderbook and Allrecipes video and Mila Martin photo)




























••••EASY FRENCH MACARONS๐Ÿ‡ซ๐Ÿ‡ท!!

••••ENJOY THE VIDEO!!
YIELDS: 2 DOZEN

PREP TIME: 0 HOURS 30 MINS

TOTAL TIME: 1 HOUR 0 MINS

https://www.delish.com-easy-French-Macarons-recipe
INGREDIENTS
FOR THE MACARONS

••••ENJOY THE VIDEO!!


๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท
1 3/4 c. powdered sugar, spooned and leveled

1 c. super-fine almond flour, spooned and leveled

3 large egg whites, at room temperature

1/4 tsp. cream of tartar

Kosher salt

1/4 c. superfine sugar

8 drops pink food coloring 

FOR THE BUTTERCREAM

1/2 c. (1 stick) unsalted butter, room temperature

3/4 c. powdered sugar, spooned and leveled

1 tsp. pure vanilla extract

๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท
๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท


๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท
••••KATHY’S TOUR OF FOOD CONTINUES ••••IN FRANCE ๐Ÿ‡ซ๐Ÿ‡ท!! COME JOIN ME!!

••••ENJOY THE VIDEO!!

••••ENJOY THE VIDEO!!
••••DIRECTIONS••••

Preheat the oven to 300°.

 Make macarons: 

Set a fine-mesh sieve over a large bowl and sift 1 ¾ cup powdered sugar with almond flour. 

Use a rubber spatula to help push larger pieces 
through. 

Keep pressing until less than 2 tablespoons of solids remain. Discard solids.

In a mixer, beat egg whites, cream of tartar, and a pinch of salt until frothy. Increase speed to medium-high and slowly add superfine sugar. 

Continue to beat on medium-high until egg whites are stiff and glossy, about 5 minutes.

Beat in food coloring until combined, about 30 seconds more. 

Fold dry ingredients into beaten egg whites with a spatula until it flows like thick lava, about 2 minutes. 

Fit a pastry bag with a a 1/4-inch round tip and transfer batter into bag. 

Dab some remaining batter in bowl onto the corners of two baking sheets and line sheets with parchment. 

Pipe batter into 1-inch circles, spacing each circle about 1 inch apart. 

Tap baking sheet against counter a few times to release any air bubbles. 

••••ENJOY THE VIDEO!!

Bake one sheet at a time, rotating halfway through, until risen and just set, about 15 minutes.

 Transfer to a rack to cool completely. 

Using a mixer, beat butter with remaining ¾ cup powdered sugar and vanilla until fluffy and smooth.

 Pipe or spread filling on flat sides of half of cookies; top with remaining half. 

Wrap in plastic and refrigerate until ready to serve.




๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท
๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท
๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ‡ซ๐Ÿ‡ท
๐Ÿณ๐Ÿš๐Ÿก๐Ÿณ๐Ÿš๐Ÿก๐Ÿณ๐Ÿš๐Ÿก๐Ÿณ๐Ÿš๐Ÿก๐Ÿณ๐Ÿš๐Ÿก๐Ÿณ๐Ÿš๐Ÿก๐Ÿณ๐Ÿš๐Ÿก๐Ÿณ๐Ÿš๐Ÿก๐Ÿณ๐Ÿš๐Ÿก๐Ÿณ๐Ÿš๐Ÿก