Butterdejssnitter

Ingredients for Butterdejssnitter

Instructions for Butterdejssnitter

To prepare the Butterdejssnitter recipe, please follow these instructions:

Mix flour, water, butter, vinegar and salt for a smooth dough and style it cold and covered for an hour. Roll the dough into an oblong square, 1 cm thick, and serve thin slices of the cold but not tough butter on 2/3 of the dough. Fold it in 3 layers. Fold the portion without butter, first and then place the last third. Roll the dough to an elongate square and fold 3 layers. Repeat the process at least 3 times. (See rolling out of dough under articles)

Place the dough to cool a quarter of time between each roll, as the butter may otherwise become too soft and run out. Use abundant flour on the rolls, but brush excess flour with a baking food all the time. Roll out the finished dough for approx. 1 cm thick and leave it cold for a quarter of time before cutting it out. This prevents the dough from pulling together during cutting. Cut the dough into 6x2 cm cuts with a sharp knife. Prik them with a fork and style them on a light-colored baking sheet. There must be room for raising and spreading a little. Brush the cuts with egg yolks (it gives the most color), or spicy egg. Make sure it does not run down the pages as it can prevent the backdrop from raising the flag, easily and uniformly. Bake the slices on the middle grille in a 220 degree hot oven for 20-25 minutes. They must be light, swollen and golden brown.

tips:
Served for meat and fish dishes. They can also be cut in half-moon to fleurons or in stars and circles. Can be frozen.