Sugar: This recipe uses just a touch granulated sugar in the yeasted dough and more sugar in the streusel.All Purpose Flour: Any all purpose flour should work for this cake! I have not yet tried any other flours with this recipe.Apple Streusel Bars | Apfelstreuselkuchen.Pumpkin German Crumb Cake | Krümelkuchen.If you don’t have enough peaches, you could also put peaches on half and a different fruit on the other half!. ![]() If the dough keeps shrinking back, let it rest for 5 minutes and then try again. ![]() When stretching the dough out into the pan press gently from the center out.Because this cake is baked in a pan with edges it doesn’t need as much strength and structure as a pastry. Knead the dough until it is smooth and stretchy but don’t worry if it still sticks to the bowl.Make sure to not heat the milk past 100 F – if it is too hot, it will kill the yeast.It will still be very stretchy and soft but it should no longer stick to your hand. But for this recipe, the dough doesn’t need to be kneaded for longer than 10 or 15 minutes. ![]() This question is very dependent on what the recipe is. How long does yeasted dough need to be kneaded? But, this recipe can be doubled and baked on a 1/2 size sheet pan OR you can use the same recipe but only spread it out onto half of a 1/2 size sheet pan. I intentionally scaled this recipe down because an entire sheet pan is a lot of cake. This cake base will work great with many fruit additions so let your imagination run wild! Some other fruits I would suggest are: Soft juicy peaches, topped with melt in your mouth streusel all on a thin yeasted cake base, create the most delicious peach streusel coffee cake, ready for any summer day! What if I don’t have peaches?
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