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 "Windbeutel" - Puffpastry From DZG #2 issue 2006

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Number of posts : 254
Location : Germany
How long since diagnosed? : a long while now
Registration date : 2007-10-11

"Windbeutel" - Puffpastry From DZG #2 issue 2006 Empty
PostSubject: "Windbeutel" - Puffpastry From DZG #2 issue 2006   "Windbeutel" - Puffpastry From DZG #2 issue 2006 EmptyWed Jul 23, 2008 6:01 pm

This recipe is from the Deutsche Zöliakie Gesellschaft e.V. Magazine, Issue #2 from 2006.

Note: a Teaspoon is literally just that here in Germany, one you use for tea or cereal back home. A Tablespoon is our Soup spoon.

Makes 12 Puff Pastries

120 millileters of Water
25 grams of Butter
1/2 Teaspoon Salt
1 Teaspoon Sugar
40 grams of Potato starch
20 grams of Rice starch
20 grams of Corn or Millet flour
3-4 Eggs

Preheat your oven to 200 degrees Celcius (or the circulating fan option at 180 degrees).Prepare a baking sheet with baking paper. 120 ml water with
butter, salt and sugar and slowly bring to a boil in a pot. Thoroughly mix your dry ingredients. Insert your flour mixture into the slowly boiling pot with a wood cook spoon at one time. Allow the mixture a long time to cook itself, until on the pot a
white surface forms. Once complete, take the dough out into a bowl and allow to cool. Add each egg separately and thoroughly agitate - This takes time and strength! Add only so many eggs, until the paste shines and forms when
taking the spoon out.
Note: The paste should not be to liquid.
Better to just stir in the last egg.

You will have to make twelve dough-halves with two dampened Tablespoons on the prepared baking sheet. Place the Windbeutel on the middle Rack about 30 min. Allow to cook until gold-brown.
Cut open to cool down and filling later with an icing bag. You can quickly cool them in the freezer, but it is generally best to cool down regularly. Fill to serving as desired with cream and fruit or with a spicy mixture.
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