Photo: Food & Photo
- Back tips of the week
- Cold sleep for cookies
- Cranberries instead of raisins
- Driving force for doughs
Back tips of the week
Our budget, finance and kitchen editor always has good advice.
Light lard pastry
Lard pastry absorbs less fat during baking and becomes easier to digest by mixing a tablespoon of rum with the dough.
Cold sleep for cookies
Even baked, unfilled cookies made from short crust pastry can be easily frozen. Thaw at room temperature, then they taste like fresh.
Cranberries instead of raisins
Refine your cheese cake not with raisins, but dried cranberries. The give the cake a sour fresh note.
Driving force for doughs
Potash and staghorn salt are ideal foaming agents for long-lasting doughs such as gingerbread. Baking soda would quickly fizzle out at this time.
Crepe rolls with chocolate filling
Bake crepes and coat each of these wafer-thin pancakes with nut nougat cream and sprinkle with finely grated dark chocolate and chopped hazelnuts. Then roll up crêpes one by one and chill. Slice rolls before serving and sprinkle lightly with powdered sugar.
Glaze cookies
If you want to glaze cookies, you should place the grate over the sink. So you can simply rinse off dripping glaze residues.
Light lard pastry
Lard pastry absorbs less fat during baking and becomes easier to digest by mixing a tablespoon of rum with the dough.
Cake stays juicy
Sponge cake baked in a box shape is best cut in the middle. Push sections together so that the cut surfaces do not dry out.
Fine orange fragrance
Christmas cookies smelt particularly aromatic, you put a piece of orange peel in the cookie jar.
QUICK TIPS
Shortcrust pastry should not be kneaded too strong and long, otherwise it will be crumbly.
Bake pies and bake until Christmas in the freezer.
