Germknedle - Germknödel
Germknedle - Germknödel are a specialty of Austrian cuisine, and can be served with various sauces .... when a couple of years ago mine came from skiing they talked so much with enthusiasm about these dumplings… then I researched on the internet and searched came across a recipe on www. skijanje.hr and simplified it a bit: I don't steam, I don't bake them, maybe someone put the recipe in, but here's my version, and what's important, mine are happy that I took the recipe off well ... I got 10 big ones out of this dumplings made of plain flour with gluten and then I made half of it for 4 people with Gluten Free Flour subsequently inserted. i.In early 2019 I was working Put all the dry ingredients in a bowl and ♥ Germknedle in a gluten free version so I added a subsequent GlutenFree version. ♥
- DOUGH: simply mix all ingredients (flour + eggs + oil or butter a pinch of salt + sugar + vanilla sugar) and knead the dough with water + fresh yeast (which is mixed with a little flour and sugar and lukewarm water) cover with a cloth, when it rises I mix el. with a mixer .. I make the dough well and put it in the heat for about 20-30 minutes so that the dough rises almost twice. In the meantime, I make the filling - filling FIL: I mix all the ingredients (jam + rum + cinnamon, if desired, we like a little more). The following procedure follows: I stretch the risen dough and make squares (approx. 7 × 7 cm) and fill them with the filling. I cover them and they rise again in the heat for about 30 minutes. I cook the dumplings for 15-20 minutes in slightly salted water and they still rise….))) I take them out and pour over the butter, sprinkle with ground poppy seeds and serve with vanilla sauce. on steam on a cloth in a large bowl, in a large bowl, put water on the bottom and bind the bowl with a cloth .. put the dumplings and cover with the top lid (for that would be convenient that black oval for baking with a lid of black enamel), first they are boiled for about 10 minutes and then steamed for about 20 minutes, then baked for about 10 minutes in the oven (this is supposedly according to the original in Austria). It was complicated for me… and I only cooked it for about 20 minutes and mine were very satisfied. The dumplings are quite big and my husband and I shared one because they are both fine and filling… From this mixture it turns out 10 pieces but I cut the ingredients in half and I get 5-6 depending on the size and person how much so I combine.
- ♥ GERMKNEDLE in gluten-free version Put all dry ingredients in a bowl and mix. Dissolve the yeast in lukewarm milk (water). Put all the other dough ingredients in a bowl. Mix the ingredients with a wooden spoon or mixer with spiral extensions. Roll out the dough on a floured work surface, approx. 5 mm. Cut four cubes of approx. 5 × 5 cm. Moisten the edges with a little water. Place the dough balls on a baking sheet lined with flour or on baking paper and coat with a little milk so that the surface of the dough does not dry out. (or cover with a kitchen towel to keep it from drying out. Let it rise in a warm place for about 45 minutes. put the steam additive with the holes if you have it and bring the water to a boil but not to boil. Put two balls in a bowl and cook for about 15 minutes with the lid closed. .However, the water should not boil, but boil.Take the yeast dumplings out of the bowl and serve immediately with vanilla sauce or warm butter and poppy seeds.Or forest fruit sauce as in the picture.
- ♥ SOME USEFUL TIPS FOR A GLUTEN-FREE LEASTED DOUGH ♥ To make a dough with yeast, ie gluten-free germ, work well, here are a few useful tips: For best results, we use room temperature ingredients. This is an important detail when making yeast dough. It was easier for me because I was already making dumplings with plain wheat flour and wheat flour they are a little softer though! N o for them use xanthan gum tapioca and psylium flakes (GF all you can kupiz in specialized stores Healthy food ..) It is important that the yeast, either dry or fresh yeast, dissolve in a lukewarm liquid. A lukewarm liquid means a temperature of about 30 degrees. If the yeast is exposed to too high a temperature the yeast cannot be activated enough. Place all the leavened dough ingredients in a mixing bowl, including dry or fresh yeast dissolved in lukewarm liquid. Mix all the ingredients together. the dough must be soft, If the dough is too firm, not too firm, it can be felt after practice, the dry final product is expected! Add a little liquid if necessary. Place the dough on a floured surface and knead briefly with your hands not too long ... until you get a smooth dough. Let the gluten-free yeast dough rise only once! Many rises of time dry out gluten-free yeast dough! Warm place! The warm oven is ideal for an optimal opening environment. A constant temperature can be reached there and the dough is protected from drafts. Preheat oven to 50 degrees for 10 minutes. Then turn off the oven and wait a few minutes until you feel a pleasant and mild warmth, about 30 degrees. If the oven is too hot, a thin crust will form on the surface of the dough and the dough will no longer rise! Then put pieces of dough or rolled dough with yeast in the oven and, according to the recipe, leave them to rise for up to an hour with the oven door closed. Do not allow the yeast dough to rise longer than described in the recipe, otherwise the dough cannot fall apart, When baking yeast dough. Then bake the leavened yeast dough according to the recipe. Otherwise your dough with yeast dough, which no longer needs to be added or spread, directly in the oven! Once the time has come, preheat the oven according to the recipe and bake the cakes. The baking temperature rises in a few minutes. Different flour mixtures for leavened dough! Not every gluten-free flour mix behaves the same! If a different mixture of gluten-free flour is used than specified in the recipe, a different dough can be expected when baking. I usually use Schär's Mix B bread mixture (nr dag MixB dag buckwheat + dag flaxseed which I grind on a coffee grinder). We all have a basic gf of flour that we buy or get on prescription if we have celiac disease, sometimes such a mix of universal gluten-free flour needs to be enriched with various additives to make the preparation easier and the end result. Additives are: ♥ TAPIOKA, it is healthy and easy to digest, it is excellent as an addition to gluten-free flour. The dough combines nicely and stays fresh longer and does not crumble. ♥ PSYLIUM fibers bind water to themselves and have the ability to increase the mixture volume up to ten times, while giving lightness and softness to gluten-free bread pastries. So 1 tablespoon of Psyllium powder goes to 500 g of gluten-free flour. ♥ ORGRAN is ideal for beginners, I bought it and now I rarely use it, but with these dumplings, both with puff and xanthan gum. In this product we have all the ingredients to make gluten-free dough as good as possible and taste like gluten. ♥ XANTAN GUMM (xanthan rubber) ♥ Non-gelling thickener (still binds water), which gives viscosity and volume. Add a little to the tip of the knife. Dissolve in warm water to avoid lumps. .It is also used to improve the quality of gluten-free bakery products.
I am adding the Gluten Free version later 1 month 2019 because 10 months ago my son was diagnosed with celiac disease..so to be in one place and Gluten Free I studied a bit here is gluten free the source is from a German site ♥