Biskuitstreifle Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
60 gram: Butter, 1/4 cup
2: Eggs, separated
100 gram: Flour, 3/4 cup plus 2 Tbsp
A bit of milk,
Salt to taste,
A bit of baking powder,
Directions:
From the Ries area.
Cream the butter and 2 egg yolks, then add milk, flour, salt, and
baking powder. Meanwhile, beat the 2 egg whites into stiff peaks.
Carefully fold into batter. Line a jellyroll sheet with baking
parchment, and cover with 1/3 inch layer of the dough. Bake at medium
heat. After the pastry has cooled, cut into small strips, about 3/4
inch x 1 1/2 inches big. Add to soup just before serving.
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp
Cream the butter and 2 egg yolks, then add milk, flour, salt, and
baking powder. Meanwhile, beat the 2 egg whites into stiff peaks.
Carefully fold into batter. Line a jellyroll sheet with baking
parchment, and cover with 1/3 inch layer of the dough. Bake at medium
heat. After the pastry has cooled, cut into small strips, about 3/4
inch x 1 1/2 inches big. Add to soup just before serving.
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp