Difference between revisions of "Quetscheflued"
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* [[plums]] | * [[plums]] | ||
| − | == | + | == Procedures == |
# Put 250 g of lukewarm [[flour]] into a pot, and make a mould in the middle. | # Put 250 g of lukewarm [[flour]] into a pot, and make a mould in the middle. | ||
# Mix 12 g of [[yeast]], 40 g of [[granulated sugar|sugar]], ⅛ litre (¼ pint) of lukewarm [[milk]], a pinch of [[salt]], 50 g liquid [[butter]] (or [[margarine]]) and one (entire) [[egg]]. | # Mix 12 g of [[yeast]], 40 g of [[granulated sugar|sugar]], ⅛ litre (¼ pint) of lukewarm [[milk]], a pinch of [[salt]], 50 g liquid [[butter]] (or [[margarine]]) and one (entire) [[egg]]. | ||
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# Sprinkle with [[granulated sugar|sugar]] before serving. | # Sprinkle with [[granulated sugar|sugar]] before serving. | ||
| − | [[Category: | + | [[Category:Luxembourgian cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Pie Recipes]] | [[Category:Pie Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
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[[Category:Damsons Recipes]] | [[Category:Damsons Recipes]] | ||
[[Category:Yeast Recipes]] | [[Category:Yeast Recipes]] | ||
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Latest revision as of 17:12, 29 June 2012
Description
Plum tart
Ingredients
- 250 g of lukewarm flour
- 12 g of yeast
- 40 g of sugar
- ⅛ litre (¼ pint) of lukewarm milk
- a pinch of salt
- 50 gr. liquid butter (or margarine)
- 1 (entire) egg
- plums
Procedures
- Put 250 g of lukewarm flour into a pot, and make a mould in the middle.
- Mix 12 g of yeast, 40 g of sugar, ⅛ litre (¼ pint) of lukewarm milk, a pinch of salt, 50 g liquid butter (or margarine) and one (entire) egg.
- Pour mixture into flour and knead into a smooth dough.
- Leave to raise for 30 – 40 minutes.
- Cut the plums (damsons are the best) in half, and take out the stones.
- Spread the dough into a buttered pan some 1½ fingers high.
- Cover the dough with the plums in a circular pattern.
- Bake at medium temperature.
- Sprinkle with sugar before serving.
