Knedľa na pare

Rozsiahlo sme testovali typ múky, vajce alebo nevajce, mlieko alebo voda, dobu kysnutia a naparovanie verzus varenie. Teraz už nie len babičky poznajú tajomstvo nadýchanej knedle, ale aj my :-)

Steamed Dumpling - Test
We extensively tested the type of flour, egg - nonegg, milk or water, leavening time, and steaming vs. cooking. Now not only grandmothers know the secret of a fluffy dumpling, but so do also we :-)

Ingrediencie:
Kvások:
50 g vlažné mlieko,
10 g čerstvé kvasnice,
3 g cukor (krupicový)

Cesto:
10 g soľ,
330 g hrubá alebo polohrubá múka (alebo pol na pol),
100 g mlieko alebo voda,
1 vajce
kvások

Ingredients:
Yeast:
50 g lukewarm milk,
10 g of fresh yeast,
3 g sugar (granulated)

Dough:
10 g of salt,
330 g coarse or semi-coarse flour (or half and half),
100 g milk or water,
1 egg
yeast