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Whole wheat strudel with guava and banana

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Whole wheat strudel with guava and banana

For fans of feijoa is a very refined, low-calorie dessert. In the spring, so you want to replenish your body with iodine, vitamins, minerals and boost immunity! Feijoa copes with it! As for the test, personally I get a special pleasure from the process of drawing is to try to advise You. And an interesting mix of feijoa and whole-wheat dough - a topic of conversation!


Cooking time90 минут Number of servings8

Ingredients for Whole wheat strudel with guava and banana




Step-by-step instruction of cooking Whole wheat strudel with guava and banana


Step 1

Knead the dough from sifted flour (whole wheat and 80 grams of wheat), water, butter (1.5 tbsp) and salt. I used the bread mode - dough. For not a fast option, you can add 1 egg, reduce the water to 70 g.Knead the dough from sifted flour (whole wheat and 80 grams of wheat), water, butter (1.5 tbsp) and salt. I used the bread mode - dough. For not a fast option, you can add 1 egg, reduce the water to 70 g.


Step 2

The amount of water can vary slightly. The dough will be slightly sticky, good going in "bun".The amount of water can vary slightly. The dough will be slightly sticky, good going in "bun".


Step 3

Leave the dough for 30 minutes to make it elastic. For the exhaust test is a fabric, so that later it was convenient to wrap the strudel. Whole wheat flour is washed poorly, you need to take this into account. So, take the cloth, sprinkle it with flour (20 g). Spread the dough, brush with butter (1.5 tbsp), gently roll out with a rolling pin.Leave the dough for 30 minutes to make it elastic. For the exhaust test is a fabric, so that later it was convenient to wrap the strudel. Whole wheat flour is washed poorly, you need to take this into account. So, take the cloth, sprinkle it with flour (20 g). Spread the dough, brush with butter (1.5 tbsp), gently roll out with a rolling pin.


Step 4

Now start the drawing process of the test. To do this, gently and evenly pull the dough from the center to the edge around the perimeter, then take the layer of dough with two hands in the center, pulling the center. The dough made from wheat flour becomes so thin that through it you can read the newspaper. I have a dough with whole wheat flour, so it is not transparent, but also very thin. I got a layer of approximately 50x70 cm For better understanding you can watch a video on cooking exhaust test.Now start the drawing process of the test. To do this, gently and evenly pull the dough from the center to the edge around the perimeter, then take the layer of dough with two hands in the center, pulling the center. The dough made from wheat flour becomes so thin that through it you can read the newspaper. I have a dough with whole wheat flour, so it is not transparent, but also very thin. I got a layer of approximately 50x70 cm For better understanding you can watch a video on cooking exhaust test.


Step 5

The stuffing is best to prepare in advance so that the dough does not dry out. You need to chop feijoas in a blender with sugar. You can remove the skin, increasing the weight of the feijoa. The skin is slightly bitter and tannic. However, it is not less useful than the middle of the fruit. For my taste the skin adds spice, I did not delete. Dice the banana (about 3/4 of a large banana). Mix feijoas, a banana and semolina.The stuffing is best to prepare in advance so that the dough does not dry out. You need to chop feijoas in a blender with sugar. You can remove the skin, increasing the weight of the feijoa. The skin is slightly bitter and tannic. However, it is not less useful than the middle of the fruit. For my taste the skin adds spice, I did not delete. Dice the banana (about 3/4 of a large banana). Mix feijoas, a banana and semolina.



Step 6

Spread the filling on the strudel.Spread the filling on the strudel.


Step 7

Wrap strudel, lifting the edge of the fabric. If the strudel was a little bit of flour, you need to fluff it small. Gently lay out on a greased parchment. Bake at 170 degrees for 25-30 min. to Cut better with a knife with the nail file in the cooled down kind.Wrap strudel, lifting the edge of the fabric. If the strudel was a little bit of flour, you need to fluff it small. Gently lay out on a greased parchment. Bake at 170 degrees for 25-30 min. to Cut better with a knife with the nail file in the cooled down kind.