>Be me>Try to make the traditional austrian dish Apfelstrudel>Essentially just thinly stretched out dough with apple filling>Needs to be really thin, almost see through>This is achieved by dragging the dough over your knuckles, thus stretching it under its own weight>Realize too late that this makes me a literal knuckle dragger>Instantly lose 50 IQ pointsPicrel is me
>mfw OP became a retard, but his Apfelstrudel is delicious
>>221581182uuuh skill issue?
>>221581182is rolling pin banned in Germany?
for me it's topfenstrudel
>>221583186If you were to only use a rolling pin until you have achieved the desired thickness the dough would stick to the countertop. You do roll it out partially, then stretch it out as described in the OP
>>221584455>If you were to only use a rolling pin until you have achieved the desired thickness the dough would stick to the countertop. You do roll it out partially, then stretch it out as described in the OPnot sure if we are talking about same thing. stretching using fingers during final step is asking for troubles. Video.https://youtu.be/zwsJgApq0Io
>>221581182German Shocked, Austrian Rocks!
I can't tell between Chicken Katsu and Schnitzel
>>221585360>https://youtu.be/zwsJgApq0IoInteresting technique, might try it out the next time. Thanks
>>221586109welcome.
>>221581182How is the dough in actual traditional Strudel anyway? Is it actually more soft and creamy, or dry, and brittle?I ask becasue in general I hate brittle pastry where taking a bite just mean half of it falls don into flakes. We have a ton of brittle pastry, sweet and salty and I wander if thin dough pastry that is non-brittle exists.
>>221586357The dough on top is brittle, but the dough inside stays soft from the filling
>>221581182I guess, für dich ist der Ofen aus
