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Steamed noodles with wine foam sauce

For the dough of the steamed noodles with wine foam sauce, put the flour in a bowl, make a well in the middle and crumble the yeast into it. Mix with 1 teaspoon of sugar, 3-4 tablespoons of milk and some flour from the edge. Cover and let rise in a warm place for 15 minutes. Knead with the remaining ingredients to form a smooth dough. Shape the dough into 12 cm thick dumplings (noodles) and cover them on a floured surface and let rise for about 20 minutes. Pour enough milk into a cast iron pan with a lid or a well-closing casserole that covers the bottom 2 cm. Bring to a boil with butter and sugar. Put the pasta close to each other, close the lid immediately and don't open it again. Let the steamed noodles steam over low heat for about 20-30 minutes. The steamed noodles are ready when the milk has boiled down and a brown crust has formed. For the sauce, stir together the yolks, egg and sugar until creamy. Pour in red wine and beat in a hot water bath (water should be kept just below the boiling point) until the volume of the cream has doubled. Serve steamed noodles with the wine foam sauce

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For the dough of the steamed noodles with wine foam sauce, put the flour in a bowl, make a well in the middle and crumble the yeast into it. Mix with 1 teaspoon of sugar, 3-4 tablespoons of milk and some flour from the edge. Cover and let rise in a warm place for 15 minutes. Knead with the remaining ingredients to form a smooth dough. Shape the dough into 12 cm thick dumplings (noodles) and cover them on a floured surface and let rise for about 20 minutes. Pour enough milk into a cast iron pan with a lid or a well-closing casserole that covers the bottom 2 cm. Bring to a boil with butter and sugar. Put the pasta close to each other, close the lid immediately and don't open it again. Let the steamed noodles steam over low heat for about 20-30 minutes. The steamed noodles are ready when the milk has boiled down and a brown crust has formed. For the sauce, stir together the yolks, egg and sugar until creamy. Pour in red wine and beat in a hot water bath (water should be kept just below the boiling point) until the volume of the cream has doubled. Serve steamed noodles with the wine foam sauce

Keywords: Ingredients: 500 g wheat flour type 405 500 g wheat flour type 405 125 ml lukewarm milk125 ml lukewarm milk80 g sugar80 g sugar40 g butter40 g butter25 g fresh yeast25 g fresh yeast1 egg1 egg1 pinch of salt1 pinch of salt1 / 2 grated zest of an organic lemon1 / 2 Grated zest of an organic lemon125 ml milk125 ml milk2 tbsp sugar2 tbsp sugar1 tbsp butter1 tbsp butter120 g sugar120 g sugar3 egg yolks3 egg yolks1 whole egg1 whole egg8 cl strong red wine8 cl strong red wine

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