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Editor'S Choice

Back Tips of the Week (39/2009)

Our budget, finance and kitchen editor always has good advice.

Lemon-flavored yeast cake

Fragrant fluffy dough and a light, crispy layer.

The beautifully braided Hefezopf lures the whole family into the kitchen. Try the summer version and give the braid a lemon kick. To do this, let the dough go as usual. Then in addition to the remaining ingredients, knead the grated dish of ½ untreated lemon.

Aroma kick for chocolate floors

Sprinkle the chocolate bottom with a few spoons of Amaretto. That makes the cake even juicier.

Baking soda saves yeast dough

If the yeast dough does not work, you can save it with baking soda. Simply sprinkle on the dough, knead well and then bake immediately.

Makronentuffs

These tuffs crown z. Eg the cherry cheesecake: beat 2 egg whites and 1 teaspoon of lemon juice until stiff, add 150 g of sugar and 150 g of ground almonds. Roughly grate 200 g marzipan raw material and stir in. Fill the macaroon mass into a piping bag with star grommet and spray small tuffs onto the cake 10 minutes before the end of the baking time. Bake the cake.

Egg white as adhesive r

If the biscuit is broken when loosened from the mold, brush breakages with egg whites and then stick together.

Fast Charlotte

Delicious surprise for coffee! Slice the finished rolls from the supermarket. Place a baking ring on the cake plate, place it with the biscuit slices - also the rim. Fill in a fruit cream and leave it in the fridge.

King cake with a difference

Replace citrus and raisins with small cut dried figs and almond sticks. Or, if you like it fruity, by cranberries.

Forms-diversity

Whether handbag, lock or ballerina bear - under www.laegel.net you get motif baking molds for (almost) every occasion.

QUICK TIPS

Do not knead the strudel dough after resting. Otherwise he can not take off very thin.

Apricot glaze is easier to spread, if you dilute the heated jam with apple juice.

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