Smørdej In

Ingredients for Smørdej In

Instructions for Smørdej In

To prepare the Smørdej In recipe, please follow these instructions:

Sieve the flour and knead quickly with the cold water and the vinegar. The dough is kneaded until it is smooth and easy, and it is made to rest about 15 minutes in a cool place.

Then rolling the dough into a rectangle. The fat is distributed now in small pieces on the 2/3 part of the dough, which merged in 3 layers, so that the part that is without butter or margarine pieces, be first. Dough rolling and merged in the same way twice, after which it made to rest for about 20 minutes in a cool place.

This deployment is repeated 2-3 times now. Each time the dough be deployed starting from the opposite side, when your withdrawal will not take place uniformly. After the final roll out dough must rest 20 minutes.

It deploys now so large a piece, you have to apply, and the dough should remain about 15 minutes before determining when the otherwise after determining will pull together and shape of the punch waste will then be destroyed.

The dough must be ice-cold when placed on the plate. The oven is used, must be very hot, however, most from heat.

After this recipe can all dishes of smørdej are prepared. How thick the dough must be deployed depends on which it is to be used, but we must remember never to deploy the thinner than about ¾ cm., as it is impossible to get high, the magazine smørdej, if it is rolled out too thin. Made smørdej in the summer, can fat be before use approx. 20 minutes in cold water. However, we must always take care that the fat does not become too hard, otherwise it easily press hole in the dough. Instead of water can URf.eks. to plums used cream, butter dough sticks as fresh for a longer time Smørdej put on not greased baking sheets and brush with egg, one must know penslingen careful not basting down the side of the dough, as this hinder the salvage. The oven must be very hot, as the dough is inserted, bakes it in gas heater, gasflammen should be screwed down a bit when the dough has been inside approximately 5 minutes the oven door should not be opened and the first 10 minutes. Remains of smørdej should be avoided as far as possible since the dough after a new roll-out will be less easy. Any leftovers can be used for small plums ect. The dough can be prepared the day before it will be used.