Romsnegle II

Ingredients for Romsnegle II

Instructions for Romsnegle II

To prepare the Romsnegle II recipe, please follow these instructions:

The thighs are sifted. The yeast is stirred in some of the cold milk. The egg is whipped together. Everything except the fat is well kneaded together. The dough is now rolled out immediately in a square of about 1 cm.'s thickness. The fat is spread into small pieces on 2/3 part of the dough.

The fat must have a proper consistency, it must not be too hard, as it pushes the hole on the dough, but it should not be too soft as it may melt the dough.

The dough is now merged into 3 layers so that the portion without butter or margarine pieces is added first. The rolling roll is repeated at least 3 times immediately after each other and the dough is now ready for use.

The dough is rolled out into plates of approximately ½ cm.'s thickness 60x40 cm.

The ingredients of the remoncen are mixed together and lubricated on a dough in a uniform layer. The dough is rolled together from the long joint and cut for approx. 2 cm. Slices laid on a baking sheet and pressed slightly flat.

Bake at 225 degrees C. alm. Oven for 12-15 minutes.

When the snails are cooled mix the glaze to be spread over and sprinkle quickly with mixed sugar cream so that the glaze does not stiffen.