A popular desert in Eastern Europe is strudel, traditional way is made by stretching flour dough to a large super thin sheet, add ingredients and roll up. Similar method is used to make Turkish snack Baklava.
I have always wished to know how to make this thin pastry. So when I found that a cooking school here teaches this method I joined a cooking class without hesitation.
Secret is strong flour, a little vinegar, a lot of
wedging to create gluten, then a good resting (2hpurs) to relax it.
Finally using the palms to stretch it thin. The teacher finishes the
stretching in no time, a minute or two. Unfortunately with a lot of
students in that lesson, I only have a short time to feel the stretching
motion. Somehow, it feels easy to achieve, will definitely play with it
at home. It is a good way to use very little pastry to prepare a sweet
or savoury dish.
We decided on this trip to Budapest last October, I already planned to watch a performance in order to sit inside the Grand Opera House to experience that atmosphere. It is great to plan and buy tickets well ahead. A great performance with opera singing, a big choir, combined with performance of 3 ballet dancers and light show. The sound effects is beautiful and powerful.
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