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A popular pastry in Upper Bavaria, schuxen is an elongate fried dough pastry made from rye flour and yeast. Similar to krapfen with the difference that it is not sweet. Nowadays they are rare, and few bakers produce them. [citation needed] Semla: Sweden: The oldest version of the semla was a plain bread bun, eaten in a bowl of warm milk.
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savory, though modern tarts are usually fruit-based, sometimes with custard. The croustade, crostata, galette, tarte tatin and turnovers are various types of pies and tarts.
Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (as lard , shortening , butter or traditional margarine ) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie.
Shortcrust pastry Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water to bind the dough. [18] Pâte brisée is the French version of classic pie or tart shortcrust pastry. [19] The process of making pastry includes mixing of the fat and flour, adding water, chilling and then rolling out ...
Flour a counter or large cutting board and knead the dough until it becomes elastic and soft, about 10 minutes. Coat a large bowl with butter and place the dough inside, coating it with butter as ...
A type of German Christmas biscuit made of flour, butter, sugar and eggs. Spritzkuchen: A fried pastry similar to doughnuts. Stollen: A fruit cake containing dried fruit and often marzipan and covered with sugar, powdered sugar or icing sugar. Streusel: A crumbly topping of flour, butter, and sugar. Streuselkuchen: A yeast dough covered with ...
Modern cake, especially layer cakes, normally contain a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder).
Wähe (which derives from the dialect in the regions of Basel, Zurich, Baden and Alsace) is a baked dish typical of Swiss and Alemannic (German) cuisine. A wähe consists of a casing (typically made of shortcrust pastry, but sometimes yeast dough or puff pastry) and a topping of a custard enveloping either fruit, vegetables or cheese.