Are you looking for recipe inspiration Zwiebelkuchen — Savory Onion Cake for Autumn ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Zwiebelkuchen — Savory Onion Cake for Autumn What is delicious should have an aroma and taste that can provoke our taste buds.
Many things more or less affect the quality of the taste of Zwiebelkuchen — Savory Onion Cake for Autumn, starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Zwiebelkuchen — Savory Onion Cake for Autumn delicious at home, because as long as you know the trick, this dish can be a special treat.
As for the number of servings that can be served to make Zwiebelkuchen — Savory Onion Cake for Autumn adalah 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
So, this time, let’s try it, let’s create it Zwiebelkuchen — Savory Onion Cake for Autumn home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Zwiebelkuchen — Savory Onion Cake for Autumn use 13 type of material and 16 manufacturing step. Here’s how to make the dish.
German autumn meals are perhaps Zwiebelkuchen and Federweisser. nnThis is a simplified recipe based off a popular German recipe site that I made with 4 friends.nnDon't overcook the onions, they should be translucent, not golden brown. Recipe by Popotankobu
Ingredients and spices that need to be prepared to make Zwiebelkuchen — Savory Onion Cake for Autumn:
- 125 grams ◎All-purpose flour
- 3 grams ◎Dry yeast
- 75 ml ◎Lukewarm water
- 1 tbsp ◎Oil
- 1/3 tsp ◎Salt
- 250 grams Onion
- 130 grams Bacon (or ham)
- 85 grams Cheese
- 65 grams ◆Heavy cream
- 1 ◆Egg yolk
- 1 pinch Pepper (and salt if adding ham)
Steps to make Zwiebelkuchen — Savory Onion Cake for Autumn
- Combine the ◎ ingredients for the dough.
- Note: German onions are much smaller than Japanese onions, so adjust by using half an onion.
- Halve the onion horizontally and slice into rings. Saute the onions with oil.
- Cube the bacon (or ham). If using bacon, do not fry.
- Roll out the dough so that the area is slightly larger than the pan.
- If baking in a pan, grease with butter, sprinkle a little flour, and knock off the excess or wipe with a paper towel.
- Once the onions have cooled, scatter on top of the rolled dough.
- Combine the bacon and cheese, then scatter on top of the onions. Swirl in the combined mixture of heavy cream and egg yolk on top.
- Let rise at 50°C for 15-20 minutes (crack open your oven door, as the temperature is too high for proofing).
- If you have a proofing setting on your oven, do so at 40°C (I go by the method shown above, since the lowest heat setting on my oven is 50°C).
- The dough looks like this after 15 minutes.
- Bake at 200°C for 30 minutes, and it's done.
- Cut and serve the Zwiebelkuchen.
- I served with a pink tinted glass of Federweisser. It's also good served with a chilled white wine.
- This is baked in a 18 cm cake pan. I increased the heavy cream to 100 ml, but you could replace it with milk or soy milk.
- I've also tripled the recipe and baked it on a baking tray. I also used the entire egg instead of just the yolk.
How ? It’s easy? That’s how to make Zwiebelkuchen — Savory Onion Cake for Autumn which you can practice at home. Hopefully useful and good luck!