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When is vanilla custard jam added to a Dampfnudel?
In place of vanilla custard jam, what can be added to a Dampfnudel? What are other uses of vanilla custard jam?
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Hello mmng23,
When making Dampfnudel it is usually steamed in milk and butter or a mixture of salt water and butter. As the liquid evaporates it boils and even steams the Dampfnudel which is usually in the form of small balls which can have a filling or not. However, there is an alternate version of the Dampfnudel which requires it be baked until it is golden brown. For basic information about this dish which originated from the southern part of Germany check this link http://www.germanfoodguide.com/cookingdetail.cfm?cooking_nr=14
For a baked version of the Dampfnudel check this link http://www.bakingandbooks.com/2007/12/09/dumph-noodle-anyone/ and this one http://www.cookadvice.com/recipes/bavarian_dampfnudel_dumpling_cake-57646-recipe.htm both these have detailed instructions on how to make the vanilla custard sauce with which Dampfnudel is served. Vanilla custard sauce is usually added to the Dampfnudel when it is being served, but sometimes it is also served with vanilla custard sauce and jam. The recipe for the steamed version of the Dampfnudel is here http://www.maybenow.com/How-do-you-make-homemade-dampfnudels-q7834280
Vanilla custard sauce also known as Crème anglaise can be used as topping for cakes and puddings, and can be had along with ice cream, fresh fruit and pound cake. For more information on how to make and use it check this link http://www.easy-french-food.com/custard-sauce-recipe.html
In place of the vanilla custard sauce, Dampfnudel can be served with vanilla ice cream. The savory version of Dampfnudel is created when it is served along with savory accompaniments such as Sauerkraut.
http://www.flickr.com/photos/eri-design/5029083323/
http://www.flickr.com/photos/bmente/2067963484/
http://upload.wikimedia.org/wikipedia/commons/b/bc/ADampfnudelnWPA.jpg
When making Dampfnudel it is usually steamed in milk and butter or a mixture of salt water and butter. As the liquid evaporates it boils and even steams the Dampfnudel which is usually in the form of small balls which can have a filling or not. However, there is an alternate version of the Dampfnudel which requires it be baked until it is golden brown. For basic information about this dish which originated from the southern part of Germany check this link http://www.germanfoodguide.com/cookingdetail.cfm?cooking_nr=14
For a baked version of the Dampfnudel check this link http://www.bakingandbooks.com/2007/12/09/dumph-noodle-anyone/ and this one http://www.cookadvice.com/recipes/bavarian_dampfnudel_dumpling_cake-57646-recipe.htm both these have detailed instructions on how to make the vanilla custard sauce with which Dampfnudel is served. Vanilla custard sauce is usually added to the Dampfnudel when it is being served, but sometimes it is also served with vanilla custard sauce and jam. The recipe for the steamed version of the Dampfnudel is here http://www.maybenow.com/How-do-you-make-homemade-dampfnudels-q7834280
Vanilla custard sauce also known as Crème anglaise can be used as topping for cakes and puddings, and can be had along with ice cream, fresh fruit and pound cake. For more information on how to make and use it check this link http://www.easy-french-food.com/custard-sauce-recipe.html
In place of the vanilla custard sauce, Dampfnudel can be served with vanilla ice cream. The savory version of Dampfnudel is created when it is served along with savory accompaniments such as Sauerkraut.
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
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