Saturday, April 10, 2010 (Part 4)We had one more stop to make at the Palace before heading back to the city. And that was the bakery! But we had to walk through the gardens to get there and, on the way, it started to pour again. And to make things even more interesting, it also started to hail. We were running and laughing our way through the gardens, and the hail was bouncing off our jackets!
We finally got to the bakery. But this was no ordinary bakery. Here, they provide a demonstration about how to make apple strudel, and they perform the demonstration
in a kitchen that is several hundred years old. We bought our tickets and received a small piece of strudel. We were early, so we managed to get ring-side seats. This turned out to be a lot of fun. A young girl was the instructor. She spoke first in German and then in English. She explained the ingredients and she rolled out the dough and constructed the strudel.
The most amazing part of the process is the dough. it is paper thin, but it seems to be quite durable. This must come from the fact that the dough rests (sits) in a bowl of sunflower oil for 30 minutes before rolling. After rolling out the dough, it is further stretched by tossing it in the air (like pizza dough).
Once fully stretched, the dough is spread over a linen towel. The filling (already mixed) is then dumped into the center of the dough and shaped by hand into an 18-inch log. Then the dough is folded over the filling and rolled. The ends are twisted into knots and the top is basted with butter.
The sample was very tasty indeed!
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