Delicious Strudel Dough

In a spacious and deep bowl, combine the sifted flour with salt. Add a large chicken egg, warm water, and 10g (approximately 1 tablespoon) of odorless vegetable oil. These ingredients will form the base of your future strudel.

Thoroughly mix all ingredients with a fork. The result should be a slightly sticky dough, similar in consistency to dumpling dough, but significantly softer and more pliable.

Place the dough on a clean work surface, without adding flour, and knead vigorously by hand for about 10 minutes. Gradually, the dough will become less sticky and more elastic.

If you have a stand mixer with a dough hook attachment, you can use it to knead the dough. However, regardless of the kneading method, it's recommended to additionally slap the dough against the table to make it even more elastic and airy.

Form the dough into a ball and evenly coat all sides with the remaining 10g of odorless vegetable oil. Tightly wrap the dough in plastic film and let it rest at room temperature for 40 minutes. This will allow the gluten to relax and make the dough more pliable for rolling.

After the specified time has passed, spread a clean, smooth fabric tablecloth or towel on a large, flat surface (such as a table). Lightly dust the fabric with flour. It is important that the size of the surface allows you to work freely with the dough without restricting your movements.

Remove the dough from the film, place it in the center of the prepared surface, and gently flatten it with your hands. Then, roll out the dough with a rolling pin to a thickness of approximately 1 cm. Begin to carefully thin the dough, as if stroking it with your hands from the inside and simultaneously pulling it towards you. This method will help achieve ideal thinness.

Move around the perimeter of the dough, periodically turning the layer to achieve even stretching. Work quickly so the dough doesn't dry out and retains its elasticity.

Your dough needs to be incredibly thin, literally 1 mm thick, and translucent, like parchment or tracing paper. Only then will it be ready for making authentic strudel, ensuring its tenderness and crispy crust.

And don't forget an important detail: before shaping the strudel, be sure to brush the thin dough with melted butter. This will give the pastry a delightful layered effect and a unique flavor.