Romsnegl

Ingredients for Romsnegl

Instructions for Romsnegl

To prepare the Romsnegl recipe, please follow these instructions:

Tørdelene sieve. The yeast is mixed in a bit of the cold milk. The egg whisked together. Everything except the fat is mixed well together. Dough rolling now instantly in a square of approximately 1 cm. 's thickness. The fat is distributed in small pieces on the 2/3 part of the dough.

The fat must have an appropriate consistency, it should not be too hard, since it then press hole in the dough, but on the other hand, it must also not be too soft, as it so might melt the dough.

Dough merged now into 3 layers, so that the part that is without butter or margarine pieces, be first. Rollout is repeated at least 3 times in rapid succession, and the dough is now ready to use.

Dough rolling in sheets of approx ½ cm. 's thickness. The rolled dough into greased with butter cream and cut in strips of approximately 15 cm. 's length and approximately 1 cm. 's broad. 2 strips are twisted together and then shaped like snails. After revenge no make a little cream in the middle. Decorating, after it's baked with romglasur.

Cream: Butter softened and stir white with sifted icing sugar, egg yolks and cocoa. Finally irøres the cold cake cream.

Tips:
Cream: when using salted butter, splitting it into small pieces and uddvaskes in cold water. That can be used instead of butter, coconut oil, or half of each. Should butter or coconut oil under the røringen secreted from the eggs, put the bowl in a warm place for a moment, URf.eks. over a pot of boiling water, where it touched.

Instead of cocoa butter cream can add other flavorings URf.eks. coffee extract, fintstødt nougat, lemon. Surely there must be taken into account for the quantity of sugar is added.