Homemade Strudel Dough Stretch : Food Variety

[@KuntaKinteToby]

This video needs more views, very good technique

[@georgewashington3555]

4 cups flour, 1 cup of warm water, half a cup of veg oil, and one egg. mix all in a bawl.

[@tammyl2742]

Thanks so much! I’m going to try the rolling pin first next time and the method to let it rest for 30-60 seconds. What kind of flour do you recommend?

[@bchompoo]

Thank you for the great tip. I think I can follow it easily. One question: can the dough be used like a pasta or yellow noodle? It looks alike to me.

[@andrewmichael345]

Amazing work. I needed thus and you did a great job showing and explaining how it's done 👏👏

[@TomBrooklyn]

Outstanding! Thumbs up!

[@dvdfrnzwbr]

Holy mother of all edits @3:40

[@mir6553]

Great recipe 🇨🇦

[@Prakriti2041]

That's what grandma said too "read the newspaper through it"

[@minycooper4676]

Thank you for sharing!

[@whizla1]

that blew my mind

[@gerardjones7881]

if you use egg the dough will not be flaky like store bought filo. This is only for making german strudel which is soggy. for flaky dough omit the egg and use high gluten flour. I'm a european baker, retired.

[@dalleymerino7172]

Great job

[@v1Broadcaster]

can you show yanno the rest of the stuff, like you doing the recipe and assembling the pastry or strudel or whatever?

[@hanenhanen8689]

Thank you

[@CorkyStClair-jf1ry]

I'm going to give it a try

[@bakedwithme]

Nice

[@aminazacharya6751]

Thanks so much Chef....you forgot the say the name of the flour I know is special flour...

[@jeffh2991]

ima make a pie

[@gabila100]

Maestre, you forgot to add some salt to your recipe....A chef that doesn't know salt is the most important ingredient for both sweet or salty food...