Hello, I am Marie. Today, I will show you a way to prepare zwiebelkuchen – savory onion cake for autumn recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This will be really 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 well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Zwiebelkuchen – Savory Onion Cake for Autumn is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular 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 can achieve it.
The ingredients needed to make Zwiebelkuchen – Savory Onion Cake for Autumn:
- Prepare Dough
- Prepare 125 grams ◎All-purpose flour
- Make ready 3 grams ◎Dry yeast
- Prepare 75 ml ◎Lukewarm water
- Get 1 tbsp ◎Oil
- Make ready 1/3 tsp ◎Salt
- Make ready Filling
- Prepare 250 grams Onion
- Get 130 grams (or ham)
- Make ready 85 grams Cheese
- Get 65 grams ◆Heavy cream
- Take 1 ◆Egg yolk
- Take 1 pinch Pepper (and salt if adding ham)
Steps 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 special dish zwiebelkuchen – savory onion cake for autumn recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
