{"id":1103,"date":"2020-06-04T15:44:16","date_gmt":"2020-06-04T14:44:16","guid":{"rendered":"https:\/\/www.dalmatien-online.de\/?page_id=1103"},"modified":"2020-06-07T14:57:49","modified_gmt":"2020-06-07T13:57:49","slug":"zwiebelkuchen","status":"publish","type":"page","link":"https:\/\/www.dalmatien-online.de\/en\/zwiebelkuchen\/","title":{"rendered":"Onioncake"},"content":{"rendered":"

\"MO`s Franconian Onion Cake\"<\/strong> (Onion cake) baked under the peka is always a high light as a main course or as a party snack. For two trays for 8 - 10 people (in Franconia - Bavaria 6 - 8 \ud83d\ude09) or in this case two enamelled round pans for the peka with a diameter of 50-52 cm you need: 2.5 - 3 kg white onions - better Already because of the cleaning and chopping work larger onions, about 200 grams of good smoked bacon cut into cubes, approx. one espresso cup of caraway seeds, oil for saut\u00e9ing the onions, salt, pepper, a tablespoon of sugar or honey, 0.1 liters of dry white wine or alternatively rustic 0.1 liter wheat beer, 250 - 300 grams sour cream or cream cheese or 4 egg yolks (not necessary - without a more rustic dish). For the dough you need 1 - 1.2 kg of flour, a cube of fresh yeast or a packet of dry yeast, salt, water, oil, plenty of strength, patience and love.<\/p>\n\n\n\n

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Above, the onion cake fresh from the peka - the smell alone compensates for the strain of the onion separating and the patience to be applied. On the first day, the 2.5 - 3 kg onions are cleaned and cut into half rings.<\/figcaption><\/figure>\n\n\n\n
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It makes sense to collect the cut onion half rings in a large pot or roasting pan by steaming them later. When all the onions have been cut and added to the roaster or saucepan, add salt and a spoonful of sugar or honey, mix well and let the mixture steep for 10 minutes. This is how the onions draw their own juice.<\/figcaption><\/figure>\n\n\n\n
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After you have drawn for some time, the \"steam cooker\" adds about 0.1 liters of olive oil to the amount, mixes well again and off onto the stove for steaming. Now it's time to add the caraway seeds and the bacon cubes. It should be noted that the onions are only allowed to draw color very slightly. If the mass becomes too dry and runs the risk of tanning too much, the shot of white wine is added. The trick is not to let the onions get too moist, so steam them better without a lid. If the onions are well done and have a slight bite, the stove is switched off. Then finish with the sour cream or cream cheese and season again with salt and pepper. Now let the lid on and let it cool slowly. As soon as the mass has cooled, the four egg yolks look forward to combining with the cake topping. Mix well again and then store in the refrigerator overnight.<\/figcaption><\/figure>\n\n\n\n
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Time to prepare the dough. It is advisable to use a very large bowl, because the dough is also stored in the refrigerator overnight and may run the risk of overflowing. For the dough, let the yeast \"soak\" in a cup with lukewarm water and some sugar or honey for 10 minutes, then a kilo of flour, 4-5 tablespoons of olive or vegetable oil, a heaping tablespoon of salt and approx. 0.4 liters of water in give the bowl. Now the cup with the yeast comes in and will kneaded thoroughly<\/a>. If it is too dry - add a little water, if it is too damp, add some flour. It should be 1o minutes of kneading time. Now the dough can be darkened under a damp cloth for 1 1\/2 to two hours. Then knead again and store in the fridge overnight. Check again in the evening. If he kneads too much again and goes back in the fridge.<\/figcaption><\/figure>\n\n\n\n
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Finally the next day \"Day of the decision!\". Take the dough out of the refrigerator, knead briefly and let it rise at room temperature under a damp cloth. Time to \u201cstir up\u201d for a good embers. Then also get the topping out of the fridge. Just before the embers are perfect for the cookie, the first enameled pan is greased with oil, the dough halved and the first half rolled to the size of the first pan.<\/figcaption><\/figure>\n\n\n\n
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A must is plenty of wood for a good glow, because two of the delicious cakes are baked. It is recommended to fire again to keep the bottom heat on the fireclay or the stone slab high.<\/figcaption><\/figure>\n\n\n\n
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When the first half of the dough is rolled to the size of the form, it is carefully distributed in the enameled breakdown, the edge of the dough is turned over - if hungry it is rustic, if it is lovingly delicate - and pierced with a fork or a wooden skewer. <\/figcaption><\/figure>\n\n\n\n
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Then half of the covering is carefully spread over it and smoothed out. If the embers are perfect - \"Under the Peka!\"<\/figcaption><\/figure>\n\n\n\n
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Now the cooker bakes for 40 to 50 minutes, depending on the amount of embers distributed. After the first 20 minutes, take a look below to optimize the glow distribution.\nSend feedback<\/figcaption><\/figure>\n\n\n\n
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After removing the Peka bell, a wonderful fragrance disappears! It can be done! Dobar tek! Good Appetite!<\/figcaption><\/figure>\n\n\n\n
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More delicious Peka recipes: \"Veal rib\"<\/a><\/strong>, \"Stuffed Squid\"<\/a><\/strong>, „Steak Pizza<\/strong>„<\/a>…<\/figcaption><\/figure>","protected":false},"excerpt":{"rendered":"

„MO`s Fr\u00e4nkischer Zwiebelplotz“ (Zwiebelkuchen) auf kroatische Art unter der Peka gebacken ist als Hauptgericht oder als Party Snack immer ein High Light. F\u00fcr zwei Bleche f\u00fcr 8 – 10 Personen weiterlesen…<\/a><\/p>","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"tags":[],"class_list":["post-1103","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/pages\/1103","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/comments?post=1103"}],"version-history":[{"count":18,"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/pages\/1103\/revisions"}],"predecessor-version":[{"id":1591,"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/pages\/1103\/revisions\/1591"}],"wp:attachment":[{"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/media?parent=1103"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dalmatien-online.de\/en\/wp-json\/wp\/v2\/tags?post=1103"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}