What is Dampfnudel?
Dampfnudel is a traditional food that probably originated in the southern part of Germany. Soon it spread to France and other neighboring countries where it remains popular to this day. The first written record of this food can be found in the German cookbook from the early 19th century. Dampfnudel can be described as noodles or bread and is often considered a combination of both, depending on how and where it is made. It can serve as a main meal or dessert and can be sweet or salty, depending on the recipe.
Most humidity recipes consist of yeast, flour, sugar and water. Some may also include milk and butter that gives the bowl richness. Once these ingredients are mixed together, they are formed in tight balls of the dough and placed close to the iron pan. The master is covered with a lid and placed in the oven to cook. The lid is required to create a soft, noodle texture associated with this dish.
traditionally cooks the steam Dtěststo ampfnudel during baking. In the Bavarian areas, the chefs add a small amount before cookingHe knows milk and molten butter. In the German area, this milk and butter are replaced by salt and water or salted water mixed with molten fat. When the dough cooks, the liquid steam of noodles. At the time the bowl is finished, all liquid evaporates from the bowl.
When they are done, moisture usually has a brown, caramelized bottom and hips. The center and upper part of the dough remain soft and fluffy and preserve the light color. A typical dinner consumes one to two humid as a main meal or one unit as a dessert.
Depending on whether the bowl is served as food or dessert, moisture may have a sweet taste. As the main meal, this dough is usually served with vegetables or cabbage. It can also be used as a party to immerse in steamed meat or soup and may, even steamed in chicken broth when served in this way. Some chefs can even fill or fill moisture.
howThe dessert is usually ended with a sweet vanilla sauce or is served with a rich pudding. It can also be eaten with stewed fruit. Often unsweetened moisture is used to supplement much sweeter sauces or pudding.