Palatinate Steamed Noodles
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500g flour
- 60 g suar
- 40 g mararine
- 10 g oil
- 1 egg (s)
- 0.75 ¾ Cubes yeast, fresh
- 250 ml milk
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Melt the margarine in the milk and put it in the bread maker with the oil. When this has cooled down a bit, add the egg. Make a small hole in the flour on top and in the flour. This is where the crumbled yeast comes in. Outside, on one side the sugar and on the other side a pinch of salt. Place the bread maker on the dough.
- When it has done its duty, remove the dough and don’t make large balls. Let them rise in a warm place for about 15 minutes.
- Heat a cast iron pan and add enough water to cover the bottom. Add 1 teaspoon of salt and 2 tablespoons of oil and spread a little in the pan. When the water is hot, put the balls in it and put a lid on it. Turn the heat down and after approx. 10-15 minutes check whether a nice brown crust has formed. Finished
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