Hi, I am Jane. Today, I will show you a way to prepare zwiebelkuchen – savory onion cake for autumn recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Zwiebelkuchen – Savory Onion Cake for Autumn Recipe
Zwiebelkuchen – Savory Onion Cake for Autumn is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Zwiebelkuchen – Savory Onion Cake for Autumn is something that I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have zwiebelkuchen – savory onion cake for autumn using 13 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Zwiebelkuchen – Savory Onion Cake for Autumn:
- Take Dough
- Take 125 grams ◎All-purpose flour
- Take 3 grams ◎Dry yeast
- Prepare 75 ml ◎Lukewarm water
- Get 1 tbsp ◎Oil
- Take 1/3 tsp ◎Salt
- Get Filling
- Get 250 grams Onion
- Get 130 grams (or ham)
- Prepare 85 grams Cheese
- Take 65 grams ◆Heavy cream
- Make ready 1 ◆Egg yolk
- Get 1 pinch Pepper (and salt if adding ham)
Instructions to make Zwiebelkuchen – Savory Onion Cake for Autumn:
- Combine the ◎ ingredients for the dough.
- Note: German onions are much smaller than Japanese onions, so adjust by using half an onion.
- Halve the onion horizontally and slice into rings. Saute the onions with oil.
- Cube the (or ham). If using , do not fry.
- Roll out the dough so that the area is slightly larger than the pan.
- If baking in a pan, grease with butter, sprinkle a little flour, and knock off the excess or wipe with a paper towel.
- Once the onions have cooled, scatter on top of the rolled dough.
- Combine the and cheese, then scatter on top of the onions. Swirl in the combined mixture of heavy cream and egg yolk on top.
- Let rise at 50°C for 15-20 minutes (crack open your oven door, as the temperature is too high for proofing).
- If you have a proofing setting on your oven, do so at 40°C (I go by the method shown above, since the lowest heat setting on my oven is 50°C).
- The dough looks like this after 15 minutes.
- Bake at 200°C for 30 minutes, and it’s done.
- Cut and serve the Zwiebelkuchen.
- I served with a pink tinted glass of Federweisser. It’s also good served with a chilled white .
- This is baked in a 18 cm cake pan. I increased the heavy cream to 100 ml, but you could replace it with milk or soy milk.
- I’ve also tripled the recipe and baked it on a baking tray. I also used the entire egg instead of just the yolk.
So that is going to wrap this up for this distinctive dish zwiebelkuchen – savory onion cake for autumn recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
