- Back tips of the week
- Water solves the problem
- Mini muffins with sauce level
- Apple protects against overflowing
- Eischnee
- A quark wreath
- Ground on wire rack
- QUICK TIPS
Back tips of the week
Our budget, finance and kitchen editor always has good advice. Especially in cheesecake she knows her way around.
Thaw cheesecake
Summer, sun, coffee party! Now only invite the girlfriends and buy cheesecake, with which you can never make ewtas wrong. Frozen cheesecake but always slowly thaw in the refrigerator. Although it takes longer than at room temperature, but the cheesecake remains creamy and the mood is gorgeous!
Water solves the problem
If the baked macaroons stick to the baking paper, simply turn the paper over and brush with water, then the pastry dissolves immediately.
Save shortcrust pastry
Is the shortcrust pastry brittle because you kneaded it too long? Then add 1 tablespoonful of milk and knead gently. Or you use the dough for crumble.
Mini muffins with sauce level
Tasty alternative: Bake cherry muffins in mini paper cuffs and then serve in a delicious lake of custard.
Apple protects against overflowing
Plum cake best all around with apple slices occupy. So no juice drips from the plate into the oven.
Eischnee
Every little fat residue on the edge of the bowl prevents the protein from becoming firm. It is best to use a metal bowl, because in the cracks of older plastic bowls can hide fat remainders.
A quark wreath
Make a simple sponge cake and bake in a wreath shape. Cut the cooled wreath twice, eg. B. with a raspberry curd cream and layer again. Decorate with cream dabs and fresh berries.
Ground on wire rack
After baking, allow the sponge soils to cool on a wire rack (remove baking paper first), so that the cake does not sweat and becomes dry or crumbly.
QUICK TIPS
Dye half of the sprinkles with cocoa powder dark, even the simplest sheet cake is an eye-catcher on your coffee table.
Rosemary, sage and oregano are small chopped a delicious ingredient for ready made bread mixes.
