What is she putting in it? I see dough and butter and ?? Also, it is not clear how many batches she is making. I know you have to add layers of butter in between the dough pieces, sort of like making baklava in order for it to become crisp. I would like a recipe, please.
There are two different types of filling: The first one that goes into all 3 type of cakes is remonce: en.wikipedia.org/wiki/Remonce - (mix equal amounts of sugar and butter and add flavor). Most common remonce flavor in the Danish kitchen is marcipan. You may also us vanilla or cinnamon (but not together) and not in the shown pastries - they are marcipan only. After painting with the egg, one of the cakes is added custard. In Denmark you also see raspberry jam replacing custard. To make them perfect add some glaze and roasted hazelnuts (see: da.wikipedia.org/wiki/Spandauer to get an idea of how a spandauer looks when it is ready) The Danish names of the 3 types of pastries are (in the order they appear in the video): 1: Spandauer - ( = ? - inspired from Germany - If you have an english name for it, pls. let me know). 2: Tebirkes - ( = Tea poppy seeds) 3: Frøsnapper (= Seed snapper (the seeds snaps to the cake)). In Danish "frø" also mean "frog" - which makes the name a bit funny. All of these pastries are served cold (room temperature). Recipe: www.dk-kogebogen.dk/opskrifter/7867/wienerdej-wienerbroedsdej-grundopskrift-til-wienerbroed (use Google translate. More questions - I will be happy to help. I simply love Danish Winerbrød). Tip: When kneading the dough, do it max. 2 minutes. If you use more, the dough will be very difficult to spread after adding the butter. Tip 2: I made a video on how to make a danish roulade: ruclips.net/video/pL62EIidU7w/видео.html (turn on subtitles while watching).
Thanks a lot, Maria :)
Wonderfull
What is she putting in it? I see dough and butter and ?? Also, it is not clear how many batches she is making. I know you have to add layers of butter in between the dough pieces, sort of like making baklava in order for it to become crisp. I would like a recipe, please.
There are two different types of filling: The first one that goes into all 3 type of cakes is remonce: en.wikipedia.org/wiki/Remonce - (mix equal amounts of sugar and butter and add flavor). Most common remonce flavor in the Danish kitchen is marcipan. You may also us vanilla or cinnamon (but not together) and not in the shown pastries - they are marcipan only.
After painting with the egg, one of the cakes is added custard. In Denmark you also see raspberry jam replacing custard. To make them perfect add some glaze and roasted hazelnuts (see: da.wikipedia.org/wiki/Spandauer to get an idea of how a spandauer looks when it is ready)
The Danish names of the 3 types of pastries are (in the order they appear in the video):
1: Spandauer - ( = ? - inspired from Germany - If you have an english name for it, pls. let me know).
2: Tebirkes - ( = Tea poppy seeds)
3: Frøsnapper (= Seed snapper (the seeds snaps to the cake)). In Danish "frø" also mean "frog" - which makes the name a bit funny.
All of these pastries are served cold (room temperature).
Recipe: www.dk-kogebogen.dk/opskrifter/7867/wienerdej-wienerbroedsdej-grundopskrift-til-wienerbroed (use Google translate. More questions - I will be happy to help. I simply love Danish Winerbrød).
Tip: When kneading the dough, do it max. 2 minutes. If you use more, the dough will be very difficult to spread after adding the butter.
Tip 2: I made a video on how to make a danish roulade: ruclips.net/video/pL62EIidU7w/видео.html (turn on subtitles while watching).
You forgot to write the recipe for the dough, all the measures you are using and so on.
Nice haircut
Er der en opskrift ?
Den er hemmelig.