March 28th, 2010

Zimtwirbel

Category Cake & Pastry  Tags: , ,   12 Responses

canelsnurrer (2)Die Schneckenplage geht weiter! Nach den leckeren Kakaoschnecken gab es bei Küchenlatein inzwischen Zimtschnecken in drei Varianten. Die verschlungen Canelsnurrer fand ich besonders schön. Und als ich bei Pain de Martin ein sehr ähnliches Rezept sah, bekam ich den Gedanken an diese Zimtwirbel nicht mehr aus dem Kopf. Gestört hat mich allerdings bei beiden Rezepten die für meine Geschmack zu hohe Hefemenge. Also habe ich ein wenig gebastelt, und meine eigene Variante entworfen.

Damit die Hefe Trieb entwickeln kann, ohne von der hohen Zucker- und Buttermenge gestört zu werden, habe ich den Poolish, Mehl, Wasser und Hefe gemischt und ca 35 min gehen lassen, bevor die restlichen Zutaten hinzugefügt werden. Zucker und Butter werden erst gegen Ende der Glutenentwicklung hinzugefügt, da diese die Glutenentwicklung beeinträchtigen. Continue reading →

March 21st, 2010

Crispy Hasselback Potatoes

Category main courses  Tags:   6 Responses

Kartoffel Hasselback Wenn I saw these beautiful Potatoes at Tastespotting I fell in love on the first sight. She was so beautiful with her slices fanned out. So I checked the recipe and realized that this elegant Potato is easy to prepare, too! I decided to use the recipe on Good Mood Food, which was the simplest recipe. You need only some potatoes, butter, coarse sea salt, a knife and a wooden spoon. Continue reading →

March 20th, 2010

Pumpernickel

Category Bread  Tags: ,   26 Responses

Pumpernickel Pumpernickel is not a bread that I can eat, because it contains lots of rye. But my boyfriend love this kind of bread very much and I was always fascinated because this bread is more cooked in its own steam than baked for about 16 hours at low temperature. The enzymes in the rye break down the starch to sugar during baking because the dough is heated slowly. Part of this sugar caramelize and part of it reacts in the maillard reaction where amino acids react with reducing sugars. This reactions give the dark brown, nearly black colour and the slightly sweet taste to the bread.

Pumpernickel is baked in closed tins normally, but I used Weck glass jars. But you should only use mold form only because it is really hard to get the bread out of the tulip. I used both and had to struggle to get the bread out. But luckily jar, bread and even me survived this adventure without injuries 😉

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March 12th, 2010

Cacao rolls – Kakaós csigák

Category Cake & Pastry  Tags: , , ,   21 Responses

Kakaoschnecken (4)They are baked in so many german Food-Blogs at the Moment : Anikós cacao rolls. It took me a while to jump on this bandwagon because I have a lot of work in lab but last weekend I managed somehow to bake them. And I can just repeat that everyone said before: They are divine. Fluffy with the taste of semisweet chocolate, just what you need when you come home after working most of Sunday in lab.

I changed the recipe a little bit (Am I always writing this sentence? I fear that I do this.) The biggest change is that I double the sugar amount in the dough because Zorras mentioned in her post that the rolls are not sweet enough. Then I used a pâte fermentée, but I am sure that the recipe will work without it, too. And then I add a little bit of cardamom into the filling, like Hedonistin did. Continue reading →

March 7th, 2010

Multigrain bread

Category Bread  Tags: , , ,   18 Responses

DSC_1713When Steve of Bread Cetera posted a recipe for Multigrain bread recently I knew that this is a recipe I had to try because I love any kind of Multigrain bread!

I changed some smaller details of the recipe due to my pantry: I replaced sunflower seeds with sesame seeds because sunflower seeds survive seldom long enough in our pantry to go into a bread dough. Then I used cracked spelt instead of cracked wheat just because I liked to add another grain into the dough and then I did not get any high gluten flour here so I bake it with normal flour (Type 550). I think that the missing high gluten flour is the reason why I did not get a so open crump! But missing open crumb do not effect the taste! The bread is very delicious, a bread I will bake again! Continue reading →

February 25th, 2010

Sacaduros – BBD #27

Category Rolls  Tags: , ,   11 Responses

SacadurosBread Baking Day # 27 was a real challenge for me. Gretchen Noelle from canela and comino choosed Pan Latino – Latin Bread as theme. The spanish word pan reminded me that I only remember spanish food terms and no other word from my Spanish lessons. I did not change a lot since my school days, didn’t I? Always fascinated by food. 😀

But poor language knowledge is no excuse since Goggle Translator. Goggle Translator worked very good for me when translating the recipe for Ceriolas.  But before checking the world wide web I take a look in my cookbooks. But I did only find one latin bread recipe, conchas. This are sweet rolls with a cookie dough topping. But I was whishing for something not so sweet. And then I remembered that Petra from  Chili und Ciabatta post some latin recipes. So I looked through the recipes I bookmarked from her page and found something I want to try for ages: Sacaduros. Continue reading →

February 21st, 2010

Carrot cake (or Carrot Cupcakes)

Category Cake & Pastry  Tags: , ,   5 Responses

DSC_1560Hedonistin of low budget cooking asked to bake cakes that are “with chocolate, healthy or completely different” for her event “Kleine Kuchen” (“small cakes”). A carrot cake sounds very healthy but if you take a look on the ingredients list you will recognize that this cake belongs in the category “with chocolate”. You can’t taste the carrots but they make the cake wonderful moist.

For my cousins birthday I bake the dough in the muffin pans and top the little cakes with chocolate cream.

The recipe is from “Handbuch für das tägliches Backen” from Pfeifer & Langen in which I wrote the amount of the ingredients for a small springform next to the recipe years ago. Continue reading →

February 15th, 2010

Berliner

Category Cake & Pastry  Tags: , ,   11 Responses

DSC_1619I like carnival only in very small doses. Because I am working in one of the strongholds of carnival in Rhineland and because I am living in a small town that is as “jeck”  as cologne its impossible for me to avoid carnival and all the drunken people. Drunkard are the most annoying part of carnival for me.  But carnival has a delicious side, too. There are all the baked goodies you can get at this time of the year. I like Berliner, a kind of jelly filled donut, very much. According to Bäcker Süpke there are two possibilities to get delicious Berliner for Rosenmontag: To buy them in the best bakery around or to bake them by yourself. Continue reading →

February 14th, 2010

Pain de Mie

Category Bread  Tags: ,   6 Responses

DSC_1644

Normally I bake whole grain breads but for Breakfast on Sunday we like sometimes a lighter Bread. So I bake Pain de Mie from “Advanced bread and pastry” from Michael Suas. Its a delicious white bread, which makes a good toast, too. And when you increase the sugar amount and degrease the amount of salt you get a very nice sweet bread, too.

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