Posts Tagged ‘Biscuits’
For puff pastry with custard, you can have all the ingredients to stock in the house and has quickly bake something, even when an unexpected visitor logs for coffee. Vanilla pudding mix with sugar. The pudding mix with milk until smooth. The remaining milk in a small saucepan bring to a boil and pour. The pudding mix up mixed in to thicken pour the boiling milk and stir about 1 minute. Pour custard into a bowl and place a piece of plastic wrap directly on the pudding to prevent a skin forming.
The bowl make for faster cooling in cold water. Preheat the oven to 200 °. Line a baking sheet with parchment paper, two rectangular sheets puff pastry on top and thaw about 10 minutes. Puff pastry in half crosswise cut, so that you get 4 squares. With a sharp kitchen knife cut a round about 1 inch margin slightly. The edge bend inward. Brush the edges with egg white and thin, firmly press together so that a framework is created, as previously seen in the picture. Whisk egg yolks with milk and brush the edges with it.
This Hilda buns are baked with a delicate pastry without baking powder and sustain its intense vanilla aroma through the pith of a vanilla pod. Fill flour in a mixing bowl and mix with fine granulated sugar. Slit open a vanilla bean lengthwise with a sharp kitchen knife and the pulp with the blunt knife scrape out the back or one teaspoon, so that the fibers do not cut with the vanilla pod. The best vanilla blend with a fork in the flour.
The butter should be at room temperature as possible. Distribute butter in small pieces over the flour and add a fresh organic egg medium size. The pastry first thoroughly with electric mixer knead the dough hook on, arise to crumble. The crumble in the end by hand knead to a smooth dough ball. Preheat the oven to 150 ° and line a baking sheet with parchment paper. The amount is enough for two plates. Divide the dough into several portions, so that he can roll out easily. The work surface, the dough and rolling pin with flour and roll out the dough as thinly as possible, about 1/4-1/2 inch thick. Out with a 25 rogue cookie cutter square or round cookies and place on baking paper. Gouge out the remaining dough 25 cookie, which make a square hole or free in the middle, like to see in the picture above. Read the rest of this entry »
Husarenkrapfen Murbeteiggeback are a delicate, filled with currant jelly or jam. Mix for the Husarenkrapfen flour with sugar and grated rind of lemon untreated. Add 1 egg of medium size and cold knobs of butter. The first flour mixture with the dough hook knead by hand mixer.
Here, the dough is still pretty dry. Finally, the dough knead by hand is best, since it only becomes smooth. The pastry into a ball, wrap in plastic wrap and let rest in refrigerator about 40 minutes. Cut a 4 cm thick roll and shape it in about 1-1.5 cm thick slices. The wheels roll into balls and place on a sheet lined with parchment paper. Press with the handle of a wooden spoon into small depressions balls. Egg yolk in a small bowl, whisk together and fill with about 1 tablespoon of cold water. Read the rest of this entry »
Use for cappuccino hearts as fresh eggs. From 1 egg and 1 egg yolk (save the egg whites separately), sugar, vanilla sugar, unsweetened cappuccino powder prepared (instant) chocolate chips and one batter. The almonds and grind so much of it under the dough knead until the dough no longer sticks.
The amount depends on the size of the eggs. The batter with flour and remove from the bowl. Roll out on a floured surface about 1 cm thick. It often thin with flour so the dough does not get stuck on the cake roll. Then cut out a heart shape and place them on a baking paper-lined baking sheet. Bake in a preheated oven at 140 degrees on the middle rack for about 35 min bake. Cappuccino heart to cool on the baking sheet. Read the rest of this entry »
Christmas cookies can be baked especially fond of children, as each child cut out his own Christmas cookies with colored frosting, sprinkles or decorating sugar pearls. The pastry can be prepared very well, because he should have to chill for at least 1 hour in refrigerator well. You can also prepare the dough a day before baking and place overnight in the refrigerator. Provide for the pastry, first softened butter (room temperature) in the bowl of food processor. Set up a bio for butter and egg.
First mix the butter on low heat with the sugar and egg. The higher speed turn slowly and stir in the butter until creamy. The kitchen off the machine and replace the whisk with a dough hook. Flour in a small bowl and fill (approximately 4 g) with a teaspoon of baking powder. The flour to butter and knead on low power. The dough with a small pinch of salt seasoning and knead until it is crumbly. Read the rest of this entry »
Florentine biscuits taste like granola granola bars can be quickly and easily, and bake. Preheat the oven to 170 ° and line a baking sheet with parchment paper. Sugar with strong dark honey pour into a saucepan. Stir in cream and add butter. The mixture vigorously bubbling boil, stirring with a wooden spoon. Switch back to medium temperature and let the mixture cook 5 minutes, stirring occasionally. Meanwhile, red cherries into small cubes, as shown on the image above.
Cherries, raisins, sunflower seeds, almonds, sesame seeds and cereals to the saucepan and cook stirring for another 5 minutes. The mass of the Florentine muesli biscuits on the baking sheet and fill with a pallet jack, or alternatively remove cake smoothly, until all the baking sheet is filled. The sheet on the middle rack for 15 minutes at 170 ° oven. The plate with pot holders out of the oven, place on a wire rack to cool to let the Florentines cereal biscuits. Read the rest of this entry »
Ginger biscuits harmonize particularly well with a cup of tea. They have a slight sharpness that is mitigated by the marzipan raw mass. Ginger cookies stay soft after baking and should cool on the baking sheet so they do not break. Flour in a bowl with sugar and a pinch of salt. About 1 / 2 teaspoon ginger powder add and mix with the flour.
Marzipan raw mass and cold butter cut into small pieces with your hands and knead the flour until the dough is smooth. Preheat the oven to 180 degrees. Shape the dough into a ball and roll it thick on a lightly floured surface, about 4 mm. Here, the cake and roll the dough lightly with flour. With a glass cutter or ginger biscuits from about 5 cm in diameter and put a little distance on a baking paper-lined baking sheet. The ginger cookies baking still running slightly apart. Read the rest of this entry »
Oatmeal cookies with granola obtained by using a special flavor of honey. You can cook the oatmeal cookies with granola cereal with fruit if desired, nut granola or other cereal varieties. I’ve used for my fruit muesli cereal with oatmeal cookies. The cereal first enter into a frying pan without added fat as long dry roast until the granola starts to smell. Add the honey and granola with a wooden spoon, stir until the honey becomes liquid and connects with the cereal.
Remove pan from heat and let the granola cool slightly. Stir eggs in a mixing bowl with sugar and a pinch of salt until foamy. The cereal with the egg mixture carefully stir. Depending on the size of the eggs it may be that you must still add some granola. The mixture should be moist rather than dry too. The muesli with unsweetened vanilla powder and cinnamon spice. Do not use too much cinnamon, otherwise it may taste slightly bitter. Preheat the oven to 175 °. Line a baking sheet with parchment paper and spread with a teaspoon of cereal to small piles. Read the rest of this entry »
Use the date-almond meringues with fresh eggs as possible. Separate the eggs and egg whites give a fat-free dish. The egg whites with an electric mixer / whisk egg whites until stiff. It can sprinkle in the sugar slowly. Season with a pinch of salt and lemon juice.
Add chopped almonds and egg whites to stiff raise. Dates, seed and cut into very small pieces. Also mix well with the beaten egg whites. Set with a teaspoon of small piles on a baking paper-lined baking sheet. While leaving some space between the date-almond meringue. Bake in a preheated oven at 180 degrees about 20 minutes on the middle rack, bake until a light brown color shows. Read the rest of this entry »