The most difficult aspect of making your own strudel pastry is ensuring you don’t get holes in it. I did, but that did not stop me from using it to make a cherry and blueberry strudel.
Sometime last year the spell check on Google Chrome stopped working. The little tag to click it on was not accessible and this frustrated me no end. I had got so used to words I had typed incorrectly showing up straight away underlined in red. Shortly after this my editor bar on the blog included a spell check option which was perfect. Until it disappeared overnight. I could not find a spell check plugin and had to remember to carefully look at the words I had written. But when I’m typing fast errors creep in. And so I wrote a message to myself to spell check my blog posts. This meant copying and pasting the post into a Word Document and was a time consuming exercise. This month I happened to be in the language setting in Chrome and saw a message that said language not supported.
It is set to English so who knows why the language was not supported? I installed UK English and straight away I could turn the spell check back on. This at least means I can type at over 100 words a minute and not worry if one hand is quicker than the other. When it comes to typing, any time saving device is great for me. But when it comes to pastry, I like to make my own and time is of no concern! Do you use a spell check programme? Have you ever made your own strudel pastry?
Click on the links for conversions and notes.
- 150 mls tepid water, plus extra for boiling
- Pinch of salt
- 5 mls vinegar
- 1 egg yolk
- 15 mls canola oil
- 250 g bread flour, plus extra for dusting
- 10 g butter, melted
- 10 mls milk
- Bring a kettle of water to the boil
- Place the water, salt and vinegar into a mixing bowl and whisk to combine
- Add the egg yolk and whisk to combine
- Pour in the canola oil and whisk to combine
- Place the flour into a bowl and make a well in the centre
- Pour the egg mixture in and use a knife to mix until combined
- Turn out onto a lightly floured surface and knead until elastic
- Roll into a ball and place onto a lightly floured board
- Pour the boiling water into a bowl, tip out and use it to cover the dough
- Leave the dough to rest for an hour and then tip it out onto a large tea towel that has dusted generously with flour
- Stretch the dough from underneath, using your knuckles
- When flat, brush with melted butter
- Stretch until very thin into the shape of the tea towel, making sure the dough is even all around *
- Once rolled, glaze the top with milk
- Set aside to rest while you preheat the oven to 200° Celsius
- Bake for 40 minutes
Inspiration published on Lavender and Lime September 6:
- 2017 – Showcasing August 2017 In My Kitchen
- 2012 – Apple Crumble
- 2011 – Oven Dried Tomatoes
- 2010 – Regional And Seasonal Challenge To Use Cauliflower