Wheat knuckles / Wheat

Ingredients for Wheat knuckles / Wheat

Instructions for Wheat knuckles / Wheat

To prepare the Wheat knuckles / Wheat recipe, please follow these instructions:

The yeast is crumbled and stirred with water that is warmed to 35 degrees C. Salt and sugar are added. The egg is whipped lightly and mixed in the dough with the flour. The dough is carefully kneaded, it is important that no more flour is added than absolutely necessary if the wheat buds are to become airy.

When the dough is glossy and smooth, cover it with a cloth and set it for a slight spot for 45 minutes. Then bake the dough and form into 6 equal bowls. These are placed in a pan that measures approx. 25 times 20 cm. It is important that the wheat buds lie close to achieve the characteristic shape. The breadcrumbs should preferably have high sides.

In order for the wheat buds to become particularly airy, the adherence to steam disappears. A large pot is placed over the heat and when the water starts to steam, place the pan with the wheat knobs on the pan. The water is not allowed to boil, so the wheat buds form a crust in the bottom, but just kept warm; The wheat buds thus adjust for 15 minutes, brush with water and then put in a 225 degrees C. alm. Oven for approx. 15 minutes. Wheat knobs should only be browned easily and must not form a strong crust.

tips:
Wheat knives are flaked and put on a frying pan and shaken approx. 10 minutes in an oven at 250 degrees C, then they become wholesome. The whores are flaked once more before they are lubricated.