Franconian flour dumplings

Category: Dishes from cereals and flour products

Kitchen: german

Ingredients
flour	500 grams
baking powder	1 sachet
eggs	5 pieces
milk	250 ml
bread	4 pieces
frying oil
salt

Cooking method

	Fry bread until crusty
	Making a dough from flour, eggs, milk, baking powder and salt
	Put water in a saucepan. As soon as the water boils, quickly roll the bread into the dough and gently spread it with a spoon in boiling water. Cook for 5-7 minutes

these are the dumplings. It tastes like croutons fried in an egg. We just ate them with sweet tea. It turned out to be a quick and tasty afternoon snack.
Bon appetit, everyone.

Note

As a result of industrial processing, various products are obtained from grain. Wheat flour. There are two types of wheat flour - the highest and the first grade. Flour of the first grade has additions in the form of a top layer of wheat grain rich in vitamins and minerals. It is widely used for the preparation of all kinds of flour products. Premium flour - even whiter. It consists only of the inside of the wheat grain. Whole wheat flour is usually used for making soups. Homemade rye flour is mainly used for soups and, invariably, gingerbread. All parts of the grain are present in coarse flour. Sprouted wheat. A small amount of sprouted wheat, added to food, enriches it with substances vital for the body, since it contains vitamins A, B, D, E.
Starch... The best quality is made from wheat, rice and corn flour or potatoes. Semolina. Coarse-grained semolina, obtained from durum wheat, is yellowish in color, softens more slowly and the grainy base is well preserved. White semolina, made from soft wheat, is qualitatively better, soaks faster and thickens easily. Pasta.
These are vermicelli, pasta, spaghetti, horns and other products made from wheat flour or semolina. Pasta is poured into boiling water and cooked over low heat for about 20 minutes. They should not be allowed to boil. Freshly cooked pasta is washed with clean water. Pearl barley. Pearl barley is produced from barley. During the grinding process, the hard shell of the grain is preserved. In most cases, elongated and round grains are still sanded after cleaning.
Oat groats... Contains vegetable protein, vitamins and minerals. To obtain oat flakes (rolled oats), oat grains are softened with steam and then placed under a press. Oat flour is also obtained from oats.
Rice... Raw rice has a so-called silver shell, rich in vitamins B, B,. To increase the hardness of rice, it is ground and polished, while, however, a significant part of the silver shell, which is the most nutritious part of the grain, is removed. Rice flakes are prepared in the same way as oat flakes. Crushed rice and maize do not require further processing and are consumed raw. Grains flooded with water become mountainous, loose, all nutrients in them are well preserved.
Buckwheat... This cereal is widely used for making cereals.
Millet... Small round grains, slightly yellow in color, are used for making soups, cereals or sweet dishes.
Crispy flakes. The grains of wheat, corn, rice * or barley softened by hot steam with an admixture of malt extract are pressed and dried over the fire. Delicious when you add nutritious crispy flakes to milk, hot and cold soups, salads, vegetable dishes, etc.
Sago... Now sago is obtained not only from palm fruits, but also from first grade potato flour. Sago is mainly used as a seasoning for soups and cold cakes.