Scandilicious Sweet Dough for Rhubarb Kuchen, halved
160g milk (scalded)
25g butter
250g flour
35g sugar
3/4 tsp cardamom
1tsp salt
5g instant yeast
500g rhubarb, chopped
40g sugar
30g flour
25g sugar
25g butter
1/8tsp salt
I really like this dough. Streusel still defeats me, though.
Showing posts with label rhubarb. Show all posts
Showing posts with label rhubarb. Show all posts
Tuesday, August 13, 2019
Monday, August 12, 2019
15 June 2019
Rhubarb Kuchen (Luisa Weiss)
250g flour
5g instant yeast
75g sugar
1/4tsp salt
120g milk
1 yolk
40g butter
500g rhubarb, chopped, tossed with 40-50g sugar (after proof in the 9x13) and topped w/streusel.
Streusel:
70g flour
50g sugar (15g leftover brown sugar (3T)/cinnamon (1 tsp) mix, remainder white sugar)
50g butter
1/4tsp salt
Bake at 350*F for 50-60 minutes.
Streusel did not crisp--was the brown sugar the culprit? Also, there was far too much streusel, maybe that's a crisping issue, too.
250g flour
5g instant yeast
75g sugar
1/4tsp salt
120g milk
1 yolk
40g butter
500g rhubarb, chopped, tossed with 40-50g sugar (after proof in the 9x13) and topped w/streusel.
Streusel:
70g flour
50g sugar (15g leftover brown sugar (3T)/cinnamon (1 tsp) mix, remainder white sugar)
50g butter
1/4tsp salt
Bake at 350*F for 50-60 minutes.
Streusel did not crisp--was the brown sugar the culprit? Also, there was far too much streusel, maybe that's a crisping issue, too.
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