| 摘要 |
The process is carried out in four stages. Process and means for producing a "Flammenkuchen" Stage I, dough preparation for about 10 pieces, approximately 1 kg of wheat flour, approximately 0.25 litres of water, 0.25 litres of beer. Stage II, coating 1, for about 25 pieces approximately 2.5 kg of Creme Fraiche, 2.5 kg of sour cream 30 g of pepper, 10 g of nutmeg, 80 g of Fondor stock. Stage III, coating II, for one piece. about 50 g of onions in thin slices, 30 g of dried meat in thin leaves, Stage IV, preparation. The dough is rolled out to about 1 mm thick, size about 25 x 40 cm or 25 cm 0, spread out on a floured wooden board and spread with coating I, (about 100 to 125 g), then coating II (about 50 g of finely sliced onions and 30 g of dried meat) is placed on top. The "Flammenkuchen" is then slid from the board directly into the oven and stone-baked at about 450 DEG C. |
