What is the remonsee?

is known all over the Western world, because Dutch pastries carrying many types of fillings. From sweet cream cheese and fruit to chocolate pudding and streusel, integral ingredients just below, in the twists and turning the dough is a mixture called remonstration . This mixture of sugar and butter, sometimes affected by a little cinnamon or vanilla extract, causes the Danish damp and sweeter.

According to culinary author Ana Maria Kruger, remonstrations can be done in several ways. The first method is with one part of unsalted butter and two parts of sugar and adds only a small vanilla extract. Another method uses instead of white and cinnamon instead of vanilla instead of white and cinnamon. In the latter recipe, 2.75 parts are needed instead of two parts of white sugar because they lack a part of granulated sugar. These ingredients are whipped together until it combines completely, and then cools until the dough is time to apply.

After the dough has been brought and cut into squares or strips, with removal applies before the position of the final pastry. Options are many for squares or strips. About 5 inches (about 13 cm) cut squares can produce pinwheels, turns or pockets. Cut about 1 inch (about 2.5 cm), strips can be twisted to be called a snail.

In order to use squares, a small yolk in the corners is brushed to fix it firmly to the opposite corners during baking. For the pinwheel is remonstration brushed on squares and on top is sprinkled with more cinnamon and sugar. "X" is cut over every square and passes in the center. This results in eight corners of four triangles along the perimeter of the square. The chef consists and holds every second of these corners to the center of the square and always leaves another corner. The shapes should be baked at 350 ° F (about 177 ° C) for about 20 minutes.

The construction of the pinwheel is perhaps the most complex. The pocket can be made simplyE by composing each of the four corners of the square to the center through the top of the topping. The turnaround is made by joining contradictory corners and the remaining open edge of the fork.

All that remains on the body and tension is in place, is a filling. There are many venerable Danish dressings. Sweet cream cheese or just more remonstration is a few simple options. Apricot jelly, peach, macerated cherries or just sugar -made glaze are popular Danish selections in bakeries around the world.