| 词条 | Milk-cream strudel |
| 释义 |
| name = Milk-cream strudel | image = File:LPIC7004.jpg | caption = Millirahmstrudel (milk-cream strudel) | alternate_name = | country = Austria | region = Vienna | creator = | course = | type = Strudel | served = | main_ingredient = Strudel dough, cream, egg yolks, almonds, sugar, milk, egg whites, raisins | variations = | calories = | other = }} The milk-cream strudel (Viennese: Millirahmstrudel, German: Milchrahmstrudel) is a traditional Viennese strudel. It is a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918). The milk-cream strudel is an oven-baked pastry dough stuffed with a filling made from diced, milk-soaked bread rolls, egg yolk, powdered sugar, butter, quark, vanilla, lemon zest, raisins and cream and is served in the pan with hot vanilla sauce.[1] HistoryThe first documented strudel recipe was a recipe of a milk-cream strudel (Millirahmstrudel) from 1696 in Vienna, a handwritten recipe at the Viennese City Library.[2][3] A Viennese legend says that Franz Stelzer (1842–1913), who owned a small inn in Breitenfurt near Vienna, was the inventor of the Millirahmstrudel.[4][5] In the story he became a very famous and rich man for that. IngredientsBesides the strudel dough the ingredients are: cream, egg yolks, blanched, ground almonds, sugar, 1 roll soaked in milk, 2 whites snow (stiffy beaten egg whites). Sprinkle with raisins and bake lightly. Then pour over sugared milk. Let it evaporate. Then bake in casserole.[6] Serve in the pan with hot vanilla sauce. See also{{Portal|Food}}
References1. ^AEIOU Encyclopedia {{pastries}}{{DEFAULTSORT:Milk-Cream Strudel}}2. ^Apfelstrudel, Milchrahmstrudel, Topfenstrudel auf traditionelle-lebensmittel.at 3. ^Felix Czeike: Historisches Lexikon Wien. Volume 5. Verlag Kremayr & Scheriau, Wien 1997, {{ISBN|3-218-00547-7}}, {{p.|384}}. 4. ^The myth of the Breitenfurter cream strudel (Sagen aus dem Wienerwald) {{webarchive|url=https://web.archive.org/web/20111004155208/http://www.wienerwald.info/e/default.asp?id=58086&tt=WW_E_R2 |date=2011-10-04 }} 5. ^Erfinder des Milchrahmstrudels – Franz Stelzer, from: BRENNNESSEL, Das Blatt der Breitenfurter Grünen {{webarchive|url=https://web.archive.org/web/20110812210307/http://breitenfurt.gruene.at/uploads/media/brennessel_April_07.pdf |date=2011-08-12 }} 6. ^Michael Berenbaum, In Memory's Kitchen: A Legacy from the Women of Terezin(2006), {{ISBN|978-0-7425-4646-2}} (p. 59) 5 : Austrian pastries|Croatian cuisine|Czech cuisine|Hungarian desserts|Stuffed dishes |
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