Greetings from Denmark
With Eurovision taking place in Austria I wanted to have some Austrian flair at our watch party. So I decided germknödel would be just the thing.
I know it from ski trips, and it's such a different, but great dessert, compared to what we'd usually have.
I did a test run today and managed to make what you can see in the pictures. To me, it seemed acceptable (though not perfect) compared to what I've before.
I have two questions I hope you can help me with, so that they'll be as good as can be next Saturday.
Questions:
Storage/Transport:
I have to make them some hours in advance, and transport them to the watch party. While I could steam a decent one now, I can see from the rest I made ready, that storage could be problematic.
Perhaps it's simply a matter of making them and then having them in the fridge until go time, but any tips would be appreciated.
Method:
As you can perhaps see, the plum marmalade (closest I can find to powidl) is stacked quite high in my test. I put it down to my method for closing the knödel. I suppose this is a matter of practice and I will try to avoid making the seam too doughy when I make them – but if there are any tips or guides available I'd love to hear them.
Those are my questions, but any other feedback is of course welcome too.
Hopefully I'm not running afoul of any sub-rules. Thanks for reading.
—
TroeLar